Check out Michael Pollans article in todays NY Times.
http://www.nytimes.com/2009/09/10/opinion/10pollan.html?_r=1&adxnnl=1&adxnnlx=1252609409-82ceBHuJfkwm2vxwSm9TmQ
Have a tasteful day.
Thursday, September 10, 2009
Thursday, September 3, 2009
Pollo...An excerpt from the Rehoboth Ranch Newsletter.
Cheap chicken. You get what you pay for.
To bring us cheap chicken, commercial producers have been dramatically speeding the growth rate of broilers. In 1950, chickens took 12 weeks to reach four pounds. Today, through a combination of selective breeding, growth promoters, and high-energy feed, broilers reach four pounds in just five and one half weeks.
This speedy growth saves us money at the check-out stand. It also kills a growing number of birds. Commercial chickens grow so quickly that their hearts and lungs can barely sustain them. As the demand for oxygen increases, their hearts beat more rapidly. If the demand continues, their right ventricles become enlarged and eventually fail. Called "ascites,"this condition kills millions of birds worldwide and costs the industry an estimated $500 billion per year.
More and more consumers are rejecting this false economy. They are choosing to pay more for healthy birds that are raised outdoors without the use of growth promoters or feed antibiotics. Their families get a richer supply of vitamins and omega-3 fatty acids in the bargain.
Interesting thoughts on your favorite protein!
To bring us cheap chicken, commercial producers have been dramatically speeding the growth rate of broilers. In 1950, chickens took 12 weeks to reach four pounds. Today, through a combination of selective breeding, growth promoters, and high-energy feed, broilers reach four pounds in just five and one half weeks.
This speedy growth saves us money at the check-out stand. It also kills a growing number of birds. Commercial chickens grow so quickly that their hearts and lungs can barely sustain them. As the demand for oxygen increases, their hearts beat more rapidly. If the demand continues, their right ventricles become enlarged and eventually fail. Called "ascites,"this condition kills millions of birds worldwide and costs the industry an estimated $500 billion per year.
More and more consumers are rejecting this false economy. They are choosing to pay more for healthy birds that are raised outdoors without the use of growth promoters or feed antibiotics. Their families get a richer supply of vitamins and omega-3 fatty acids in the bargain.
Interesting thoughts on your favorite protein!
Monday, August 31, 2009
Vestals Italian for 15.
Vestals Pizza Margherita-----TX Corn, Lemley Tomato, Pine Nut Succotash
TX Squash, Organic Greens, Parm Crisp, Citrus Vinagrette
Homemade Tomato & Fennel Sauce, Linguini, Sauteed Chicken, Mushroom and Oregano Cream
Sunday, August 16, 2009
Food Creates Community...Fall Dinner.
Food Creates Community
October 17th @ 7:00pm
Come and Enjoy
A unique culinary experience
A menu inspired
by fall in Texas
An intimate
outdoor setting
4 extraordinary courses paired with perfect wines
50 dollars per person
This event is limited...RSVP - jswim@vestalsfoods.com
Thursday, August 13, 2009
Julia's Chocolate Mousse!
Recipe #345 Chocolate Mousse. We went to watch Julia and Julie today and the movie was infectious. Upon returning home we discovered no less than 3 Julia Child cookbooks buried under piles of Bon Appetit magazines. #345 seemed a perfect fit for our quart of heavy cream and large bag of chocolate chips stored in the fridge...but could we really wait the 7 hours for it to chill? And did we really want to get that many pans dirty on a week night?
As soon as we got going, we had a lot of fun- Emily especially loved having her picture on the blog so FCC fans know that SHE can cook too!!! Can't wait to do more Julia recipes...By the way the mousse is deceivingly light.
Sunday, August 9, 2009
Around the Table - A Taste of Peru
A few pictures from our Peruvian Dinner last night.
Taste of Peru – Around the Table – August 8, 2009
Pisco Sours – Roasted Corn and Marinated Olives
405 Tamale - Lemley Farms Tomatoes
Ceviche – Hawaiian Swordfish, Wolf Creek Farms Sugar Queen
Causa – East TX Potatoes, Windy Meadows Chicken, TX Green Beans
Tacu Tacu – East TX Creamer Peas, Free Range Egg, Plantains
Lomo Saltado – Rehoboth Ranch Grass Fed, TX Baby Bellas, TX Patty Pan Squash
Empanada - TX Fig and Blueberry
Pisco Sours – Roasted Corn and Marinated Olives
405 Tamale - Lemley Farms Tomatoes
Ceviche – Hawaiian Swordfish, Wolf Creek Farms Sugar Queen
Causa – East TX Potatoes, Windy Meadows Chicken, TX Green Beans
Tacu Tacu – East TX Creamer Peas, Free Range Egg, Plantains
Lomo Saltado – Rehoboth Ranch Grass Fed, TX Baby Bellas, TX Patty Pan Squash
Empanada - TX Fig and Blueberry
The Peru dinner was the last of our Summer Schedule, stay tuned for our Food Creates Community Fall Schedule.
Tuesday, August 4, 2009
Astrid y Gaston.
Peru's Cocktail - Pisco Sour
Octopus Ceviche and Grouper Sashimi
Goat and Pumpkin Dumplings
Tuna in 5 Spices with Sweet Potato 3 Ways
Shaved Apple Tart with Saffron Gelato
On our recent trip to Peru we visited a fabulous restaurant Astrid y Gaston. Gaston Acurio is Peru's chef. He is the quintessential voice in the culinary revolution that is sweeping Peru. Peru has such interesting geographical features and mixtures of culture that their food could be described as the first fusion.
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