Okay, so those who know me in life know that I talk about the fact that I have an MSc in Archaeology from the University of Edinburgh. (I'm both brilliant and modest that way.) However, I didn't spend all my time in the UK drinking myself silly and learning about the built environment of workingclass England. I also spent a lot of time in the kitchen of my Edinburgh student rooming house, drinking myself silly and learning about the European approach to food.
I already knew about the Asian approach to food. During my undergraduate years at UMass Lowell my roommate Truc and I set up an illegal hot plate in our dorm room and she taught me to cook Vietnamese food. However, that is a story for another time. Suffice to say that I was already familiar with the idea that, to every other culture in the world, most of the time, cooking and eating have a wonderfully slow-paced sense of ritual about them. I've never really seen it done much in my part of the US, but when I've been in other countries people gather in kitchens, not only for special occasions but for every meal, to cut up fresh ingredients cook and talk and bond. Some of the best times I ever had were in the kitchen of my rooming house in Edinburgh, talking about culture and politics, and, for some reason, Poland.
However, being a poor student, a busy student and a lazy American cook, I mostly stuck to making sandwiches based on what I saw the other students eating and what I saw on telly.
Here, finally, are two of my favorite British sandwiches:
Pub Pickle and Cheese
2 slices toasted white bread (I had a hard time finding wheat bread in Edinburgh, strangely enough)
2 slices cheddar or Red Leicester cheese
Branston's Pub Pickle to taste (do NOT use American-style pickle, pub pickle is a totally different animal, you can get it in the specialty aisle of just about any big chain grocery store)
Assemble sandwich. Consume while hurriedly studying Man Makes Himself for your Archaeolgical Theory paper.
Cucumber Sandwich
1/2 cucumber, thinly sliced
2 slices white bread
butter
salt
Assemble sandwich. Consume while leisurely reading Hello! magazine. (Paper? What paper?)
Thursday, July 8, 2010
A Fussy Meat-Lover Embraces Vegetarianism
The below was written by guest blogger Eric Cheung
Yesterday, July 7th, was the six month anniversary of my last meal with meat in it. I ate a heaping take out container of teriyaki chicken in the food court of The Corner Mall in Downtown Crossing, Boston. I intended to fill up because I was going straight from work, upstairs at the Massachusetts Department of Environmental Protection, to a theatre gig in South Boston, as a sound tech for Actors Shakespeare Project's production of A Midsummer Night's Dream. And just like that I said goodbye to meat.
One of the most common assumptions about my decision is that it was somehow Mary Beth's decision, or at least that there was some undue cajoling on her part to coerce me away from my rightful place atop the food chain. No, this decision was mine alone. I say this as someone who likes the taste of meat, yet does not miss it.
Though I've been cold turkey since January 7th, it hardly feels like such an immediate transition. I've never been one to buy meat in grocery stores very often, so most of my meat-eating centered around going out to eat or just grabbing a quick bit of take out--my last meaty meal seems all the more appropriate. I would usually have a favorite hot dog (which must show some signs of charring, and stuck in a New England-style bun, which has been toasted and buttered), I'd have a favorite cheeseburger (medium-well and should not taste like a big corporate chain), and many other kinds of meats. But my family has a history of high-cholesterol, I have a heart condition, and I really do believe that animals in most commercial facilities are treated in an absolutely abhorrent manner. It was time to put my vegetables where my mouth was.
So let me first tackle the first of these points, which leads to the next question I get about my new-found vegetarianism: You're doing this for your health? Won't you be deficient in protein, iron, Vitamin B-12, et cetera?
Protein is certainly not a problem for me. Since at least early last year, I've been big fan of some of the meat analogues available, primarily Morningstar's fake chicken and sausages (when you think about it, a sausage is primarily texture and spices; you're not tasting meat per se, so it's not much of a leap to start with meat-free sausages). In addition to that, I've recently tried their beef analogue, and it's virtually indistinguishable from real hamburgers. These products are fascinating to me because they remind me of how much more mainstream vegetarianism has become in the past several years, and because if we can manufacture food this realistic, then perhaps the Star Trek food replicators are not far behind.
But aside from trying to hold onto my meaty tastes, I've found that I like eating lots of beans, tofu or bean curd, and nuts. I also enjoy spinach and drink milk and orange juice.
As for the second point, the welfare of the animals, I must concede some points here. The precise type of vegetarianism to which I currently subscribe is pescatarian ovo-lacto vegetarianism, I do eat eggs, fish, and dairy. Before January 7th, I did not eat fish, but I've found that when dining in some restaurants that aren't vegetarian friendly the compromise has become an etiquettal necessity (Ironically, vegetarianism has helped me broaden my palette, as I've always been quite fussy).
Dining out has changed only slightly. I now find my favorite restaurant type to be Indian. I describe it to the skeptical as "beef stew without the beef." Though I've eaten Indian food for years, this phrase to me evokes the hearty and filling nature of the food. There are a lot of potatoes, basmati rice, spinach, and delicious gravies and sauces. I've also eaten more Thai and Chinese food, even an attempt at seeing what meat-free delights awaited me at China Pearl's Sunday dim sum!
The plan is to stick with this for the foreseeable future. I see no reason to stop. In this time, perhaps I'll try to challenge my taste buds, and maybe eventually discard fish, eggs, and dairy and go vegan (assuming I can find appropriate substitutes). Whatever anyone can do to reduce or eliminate meat intake will do wonders for their cholesterol and their conscience.
Yesterday, July 7th, was the six month anniversary of my last meal with meat in it. I ate a heaping take out container of teriyaki chicken in the food court of The Corner Mall in Downtown Crossing, Boston. I intended to fill up because I was going straight from work, upstairs at the Massachusetts Department of Environmental Protection, to a theatre gig in South Boston, as a sound tech for Actors Shakespeare Project's production of A Midsummer Night's Dream. And just like that I said goodbye to meat.
One of the most common assumptions about my decision is that it was somehow Mary Beth's decision, or at least that there was some undue cajoling on her part to coerce me away from my rightful place atop the food chain. No, this decision was mine alone. I say this as someone who likes the taste of meat, yet does not miss it.
Though I've been cold turkey since January 7th, it hardly feels like such an immediate transition. I've never been one to buy meat in grocery stores very often, so most of my meat-eating centered around going out to eat or just grabbing a quick bit of take out--my last meaty meal seems all the more appropriate. I would usually have a favorite hot dog (which must show some signs of charring, and stuck in a New England-style bun, which has been toasted and buttered), I'd have a favorite cheeseburger (medium-well and should not taste like a big corporate chain), and many other kinds of meats. But my family has a history of high-cholesterol, I have a heart condition, and I really do believe that animals in most commercial facilities are treated in an absolutely abhorrent manner. It was time to put my vegetables where my mouth was.
So let me first tackle the first of these points, which leads to the next question I get about my new-found vegetarianism: You're doing this for your health? Won't you be deficient in protein, iron, Vitamin B-12, et cetera?
Protein is certainly not a problem for me. Since at least early last year, I've been big fan of some of the meat analogues available, primarily Morningstar's fake chicken and sausages (when you think about it, a sausage is primarily texture and spices; you're not tasting meat per se, so it's not much of a leap to start with meat-free sausages). In addition to that, I've recently tried their beef analogue, and it's virtually indistinguishable from real hamburgers. These products are fascinating to me because they remind me of how much more mainstream vegetarianism has become in the past several years, and because if we can manufacture food this realistic, then perhaps the Star Trek food replicators are not far behind.
But aside from trying to hold onto my meaty tastes, I've found that I like eating lots of beans, tofu or bean curd, and nuts. I also enjoy spinach and drink milk and orange juice.
As for the second point, the welfare of the animals, I must concede some points here. The precise type of vegetarianism to which I currently subscribe is pescatarian ovo-lacto vegetarianism, I do eat eggs, fish, and dairy. Before January 7th, I did not eat fish, but I've found that when dining in some restaurants that aren't vegetarian friendly the compromise has become an etiquettal necessity (Ironically, vegetarianism has helped me broaden my palette, as I've always been quite fussy).
Dining out has changed only slightly. I now find my favorite restaurant type to be Indian. I describe it to the skeptical as "beef stew without the beef." Though I've eaten Indian food for years, this phrase to me evokes the hearty and filling nature of the food. There are a lot of potatoes, basmati rice, spinach, and delicious gravies and sauces. I've also eaten more Thai and Chinese food, even an attempt at seeing what meat-free delights awaited me at China Pearl's Sunday dim sum!
The plan is to stick with this for the foreseeable future. I see no reason to stop. In this time, perhaps I'll try to challenge my taste buds, and maybe eventually discard fish, eggs, and dairy and go vegan (assuming I can find appropriate substitutes). Whatever anyone can do to reduce or eliminate meat intake will do wonders for their cholesterol and their conscience.
Sunday, July 4, 2010
Fake Meat, and A Baked Burrito Recipe
Happy Fourth of July!
Later today, Eric and I are heading to my aunt's and uncles for a barbecue. Barbecue presents many challenges for vegetarians, as there is always the danger that you will find nothing to eat except salad. My way of politely combating that is to bring a vegetarian dish, or even just a package of frozen veggie burgers if you're really well acquainted with the hosts, to the barbecue.
Here's a possible vegetarian barbecue dish using fake meat. Now, I don't want to advertise, so take the products I used as recommendations only.
3 diced tomatoes
1 package of frozen spinach
1 small onion
2tsps of olive oil
1 package of chopped fake sausage (I prefer Morningstar Farms breakfast sausage or Field Roast Mexican Chipotle)
2 lavash wraps
cheese
Fry the spinach, onion, and chopped sausage in a skillet until brown. Wrap in the lavash wraps. Put the lavash wraps in a pie pan. Cover with tomato and cheese. Bake 10 minutes.
Later today, Eric and I are heading to my aunt's and uncles for a barbecue. Barbecue presents many challenges for vegetarians, as there is always the danger that you will find nothing to eat except salad. My way of politely combating that is to bring a vegetarian dish, or even just a package of frozen veggie burgers if you're really well acquainted with the hosts, to the barbecue.
Here's a possible vegetarian barbecue dish using fake meat. Now, I don't want to advertise, so take the products I used as recommendations only.
3 diced tomatoes
1 package of frozen spinach
1 small onion
2tsps of olive oil
1 package of chopped fake sausage (I prefer Morningstar Farms breakfast sausage or Field Roast Mexican Chipotle)
2 lavash wraps
cheese
Fry the spinach, onion, and chopped sausage in a skillet until brown. Wrap in the lavash wraps. Put the lavash wraps in a pie pan. Cover with tomato and cheese. Bake 10 minutes.
Thursday, July 1, 2010
Update
I'm working on a post about fake meat.
There's a big divide, I'm often told, in the vegetarian community: to eat fake meat and thus play into the meat eating one entree and two sides culture, or to not eat fake meat and spend the rest of your life eating casseroles and soups but also not playing into the idea that meat eating, especially the American way of meat eating, is the norm.
Sometimes I really crave fake meat.
I'm also tired of the one entree and two sides culture. Most cultures eat soups and casseroles. The US is one of the few that MUST eat meat in at least two meals.
It's a hard call.
Something more erudite should be out by the weekend.
There's a big divide, I'm often told, in the vegetarian community: to eat fake meat and thus play into the meat eating one entree and two sides culture, or to not eat fake meat and spend the rest of your life eating casseroles and soups but also not playing into the idea that meat eating, especially the American way of meat eating, is the norm.
Sometimes I really crave fake meat.
I'm also tired of the one entree and two sides culture. Most cultures eat soups and casseroles. The US is one of the few that MUST eat meat in at least two meals.
It's a hard call.
Something more erudite should be out by the weekend.
Thursday, June 24, 2010
Fritatta a la Anna and Julia
This zucchini and pepper fritatta was inspired by a recipe in Anna Thomas's The Vegetarian Epicure Book Two, but due to my the chronic difficulty I experience when attempting to flip anything omelet like, it was served with a heavy side of Julia Child's "never apologize, never explain" attitude.
The Basic Ingredients
1 medium zucchini
1 teaspoon cinnamon
1 pepper
2 tbs of garlic
6 eggs
1/4 cup of water
3 tablespoons olive oil
pepper and cilantro to taste
If you want to conceal a little fritatta flipping damage...
2 to 3 slices of cheddar cheese
1 chopped tomato
Dice the zucchini and pepper and set them aside. Add the olive oil and the garlic to a large skillet and sauté the garlic until it begins to cook down. Add the zucchini and peppers and fry them until they're just getting tender. While you're waiting for that to happen, break six eggs into a bowl and whisk them together with the water, pepper, and cinnamon. Pour this mixture on top of your zucchini and peppers, turn the heat down to "medium" and let cook for 15 to 20 minutes.
What Anna Says Will Happen: "when the eggs are firm on top, loosen the frittata carefully by sliding a spatula around under it. Then place a plate upside down over the top of a pan like a lid and invert it, dropping the fritatta out onto it."
What Happened to Me: When the eggs were firm on top, I loosened the fritatta carefully as Anna specified, however a little of the fritatta must've caught on the bottom because when I inverted the pan and plate, a little drippy egg splashed out while the fritatta fractured a little but otherwise stayed put in the pan. I turned the stove off, got a knife and a spatula, and cut the fritatta into four sections, carefully scooping them out of the frying pan and placing them on a waiting plate. I then put them back into the pan, one at a time, and fried them until they were safe to eat. I then put the sections on to two different plates, and covered the part that tore with cheese and tomato.
The Basic Ingredients
1 medium zucchini
1 teaspoon cinnamon
1 pepper
2 tbs of garlic
6 eggs
1/4 cup of water
3 tablespoons olive oil
pepper and cilantro to taste
If you want to conceal a little fritatta flipping damage...
2 to 3 slices of cheddar cheese
1 chopped tomato
Dice the zucchini and pepper and set them aside. Add the olive oil and the garlic to a large skillet and sauté the garlic until it begins to cook down. Add the zucchini and peppers and fry them until they're just getting tender. While you're waiting for that to happen, break six eggs into a bowl and whisk them together with the water, pepper, and cinnamon. Pour this mixture on top of your zucchini and peppers, turn the heat down to "medium" and let cook for 15 to 20 minutes.
What Anna Says Will Happen: "when the eggs are firm on top, loosen the frittata carefully by sliding a spatula around under it. Then place a plate upside down over the top of a pan like a lid and invert it, dropping the fritatta out onto it."
What Happened to Me: When the eggs were firm on top, I loosened the fritatta carefully as Anna specified, however a little of the fritatta must've caught on the bottom because when I inverted the pan and plate, a little drippy egg splashed out while the fritatta fractured a little but otherwise stayed put in the pan. I turned the stove off, got a knife and a spatula, and cut the fritatta into four sections, carefully scooping them out of the frying pan and placing them on a waiting plate. I then put them back into the pan, one at a time, and fried them until they were safe to eat. I then put the sections on to two different plates, and covered the part that tore with cheese and tomato.
Monday, June 14, 2010
Spinach Enchiladas
After two weeks of really hot, appetite killing weather, we New Englanders have found ourselves experiencing some relatively cool weather.
And why is it cool that the weather's cooler?
Because we can now use the oven without heating up the entire house and bringing the wrath of our housemates upon us!
I've been dying to experiment with enchilada recipies for a long time. This one came out great: comfort foody but with an undertone of pepper fire.
The Filling
2 packages of frozen spinach
1/2 can pinto beans
3 cloves diced garlic
chili flakes to taste
3 tablespoons olive oil
4 flour tortillas
4 slices of cheddar cheese
The Sauce
4 tablespoons of olive oil
1/2 can pinto beans
3 tomatoes, diced
cilantro, garlic, and pepper flakes to taste
Fry the pinto beans olive oil until they become slightly paste like. Add the tomatoes and spices and cook for three more minutes. Pour the mixture over the burritos.
Get a large skillet. Sauté the diced garlic and the chili flakes in the olive oil. Defrost the spinach in the pan, stirring occasionally. Bring the spinach mixture to a boil, and then cool. Make two burrito wraps with the cool spinach mixture. Get a greased, large, shallow Corningware bowl and layer those two wraps on the bottom of the bowl. Cover with cheese and the sauce mixture. Add another layer on top of the first.
Bake at 350 for 25 minutes.
And why is it cool that the weather's cooler?
Because we can now use the oven without heating up the entire house and bringing the wrath of our housemates upon us!
I've been dying to experiment with enchilada recipies for a long time. This one came out great: comfort foody but with an undertone of pepper fire.
The Filling
2 packages of frozen spinach
1/2 can pinto beans
3 cloves diced garlic
chili flakes to taste
3 tablespoons olive oil
4 flour tortillas
4 slices of cheddar cheese
The Sauce
4 tablespoons of olive oil
1/2 can pinto beans
3 tomatoes, diced
cilantro, garlic, and pepper flakes to taste
Fry the pinto beans olive oil until they become slightly paste like. Add the tomatoes and spices and cook for three more minutes. Pour the mixture over the burritos.
Get a large skillet. Sauté the diced garlic and the chili flakes in the olive oil. Defrost the spinach in the pan, stirring occasionally. Bring the spinach mixture to a boil, and then cool. Make two burrito wraps with the cool spinach mixture. Get a greased, large, shallow Corningware bowl and layer those two wraps on the bottom of the bowl. Cover with cheese and the sauce mixture. Add another layer on top of the first.
Bake at 350 for 25 minutes.
Saturday, June 12, 2010
Watch This Space
I'm sorry! I was so busy with everything: apartment hunting, starting a new job, having my car overheat and getting it towed, that I didn't have any time to write anything food-related or go to any restaurants that weren't the burrito place down the street. I will cook this coming week!
Subscribe to:
Posts (Atom)
