How do you switch up your cooking repertoire? Do you search for new recipes online? Or do you look at new cookbooks? I tend to do a bit of both. I think about a food item I would like to cook then search for a recipe. Nothing beats a cookbook though. Something about those beautiful photographs of food simmering on the stove and I start to dream. My latest mission has been how to get more vegetables into my life. So of course that means I made a vegetable-oriented cookbook list. Because we all need more veggies, right?
Over thirty men and a woman and baby had to be fed on the Lewis and Clark Expedition. Meriwether Lewis extensively planned what he would purchase in advance to supplement the meat they could hunt along the way. The food they packed onto the boats weighed thousands of pounds including the lifesaving portable soup.
If there was game to be hunted and killed, the Corps could eat a whole buffalo, an elk and a deer, or four deer in one day. Each person consumed between eight and nine pounds of meat per day! Meat was their main food source whenever available.
They also fished and caught salmon, trout, catfish and eulachon (smelt) which Lewis considered to be delicious. Another treat enjoyed by the Corps was beaver tail. Sometimes it was necessary to eat dogs and horses—in order to stay alive. Sacajawea was extremely helpful in identifying edible plants for the Corps.
There are plenty of recipes described in Expedition journals.Want to try your hand at paleocuisineology®? Check out these instructions for making pemmican or apple pudding.
Many mornings lately, I have had a date with an Earl. During the hot summer months I don't often crave his company. But when the rains begin, he once again becomes appealing. He is warm and steamy, he smells wonderful, and he gets my day off to a great start. When the Earl is not available, or I'm just not in the mood for his charm, I soothe myself with a robust English or Irish breakfast, or perhaps even some zesty orange and spice. And for those mornings when I need extra calming, green always does the trick.
This is your friendly reminder of the wonders of tea. Coffee is swell, but, to me, nothing beats a warm cuppa. The endless varieties only add to the pleasure. One of the best parts of my mornings is the daily choosing of the tea! Black (especially Earl Grey), green, white, or red, I can always find a tea to match my mood. Then it's time to take in the aromas and flavors of the day's selection, a bit of peace and tranquility before the start of the day.
The library has many wonderful books about the history and culture of tea. If you are so inclined, check one out, brew yourself a steaming pot of your favorite blend, wrap yourself in a blanket in front of a rainy window, and lose yourself in the world of tea.
Did you know that September is Food Allergy Awareness Month? If you didn’t, that’s OK, because I didn’t know it either. With the increase in processed food and additives in our diets, food allergies in the United States are expected to grow in number and severity.
It’s hard to figure out what to eat when you have food allergies. It requires careful planning, but don’t let it put a damper on your diet. The library has many amazing recipe cookbooks that are diary, egg and nuts free for you to explore and enjoy.
If you enjoy Sweet Potato Soup, Chicken Tikka Burgers, Beef and Broccoli Stir-Fry, or Thai Green Curry Rice Bowl, then check out Thrive Energy Cookbook, Allergy-free and Easy Cooking, and Simply Allergy-free.
Why do you garden?
- I like to know where my food comes from. More importantly I want my children to understand and appreciate where their food comes from and have an idea of the work behind creating a healthy meal or snack.
- Growing a garden, even if is just a few tomatoes in pots or strawberries in an old kiddie pool is an act of independence. Independence from the rise and fall of grocery store prices, from crude oil, and other transportation costs. A row of one's own to hoe allows us in a small but crucial way to be more self-reliant. It also allows us to share the wealth of a good harvest within our communities. Gardening is a powerful act, both politically and personally.
- Finally I am a maker and a doer. I express my creative streak through what I can grow using a medium of water, sunshine, and soil. I'm an experimenter not an expert. If something doesn't work out so well one year, for example the 16 stalks of corn each in their own little pot (captured for prosperity on Google Earth), I try something different the next year. Even better, I ask the experts at the OSU Extension Service for help.
Why the Front Yard?
Why not? In our neighborhood with large shade trees sunshine is at a premium. We put our small vegetable garden in our front yard for practical reasons. We get the most sun there and our backyard is a mud pit and slug haven most of the year. It is also hard to forget to water, weed, and pick when you walk through your garden to get to your front door.
It is also beautiful, even in early Spring when it is just a few small plant starts and bean scaffolding, there something about the sight of fresh soil that promises growth and potential. Having your vegetable garden in the front yard calls attention to your property. We live in an otherwise unremarkable ranch style home but the container corn field, the massive Russian sunflowers, and the Italian heirloom green bean vines growing up twine to the roof gutters turns the heads of neighbors walking by. Our tomatoes become red in scores while others in dark backyards hold green.
Victory Gardens were popular in WWII when everyone was expected to contribute to the war effort in any way they could. For many this involved growing your own vegetables to save otherwise needed fuel, tin, and manpower for the fight. The oldest continually operating World War II Victory Gardens in the United States are the Fenway Victory Gardens in Boston, MA. "Founded by the Roosevelt Administration, it was one of over 20 million victory gardens responsible for nearly half of all the vegetable produce during the war!"
Today, victory in our garden means being more self-reliant, having a little extra harvest to share, and experimenting to find new ways to successfully grow what we eat and then eat what we grow. One of our tried and true successes is growing Italian heirloom green beans each year from seed. We pop them in the ground, they germinate in about a week, and then grow, grow, grow! At the end of the season we save a few seeds and then we are ready for the next year.
This summer we also learned that we love heirloom tomatoes and are growing Juliet, Old German, and Lincoln varieties. They are thriving!
What are some of the victories to be found in your front yard (or backyard!) vegetable garden? What are your tried and true tips for Pacific Northwest gardening? What do you make with water, sunshine and soil?
One of my favorite things to do is bake. The only kind of cooking I really like doing needs to involve some sort of baking (savory tarts, potpies, even meat loaf qualifies). I also enjoy dining at many of Portland's fantastic restaurants. One of the best ways to combine these 2 loves of mine is to find cookbooks that have been written by the fine chefs of those establishments. I give 4-star reviews to those cookbooks that actually have recipes that come out as delicious as when the restaurants whip them up.
One of my absolute favorite baking books is The Grand Central Baking Book. First of all, Grand Central Bakery is one of the best cafes around; their cinnamon rolls, jammers, and all of their breads are amazing. The recipes in this cookbook are easy to follow with lots of tips on how to create the delicious treats exactly as they are served in their cafes. Two floury thumbs up for the oatmeal chocolate chip cookies I made!
Another wonderful restaurant/cookbook combo I recommend is Mother's Bistro & Bar/Mother's Best: Comfort Food That Takes You Home Again by Lisa Schroeder. I've enjoyed everything I've made or eaten from Mother's. Again, she gives you little tidbits of information so that your recipes will be even better. Try the chicken and dumplings or the meatloaf. I promise you won't be disappointed.
Try a local restaurant then recreate those recipes at home!
After checking out more cookbooks than any one can realistically get through, I’ve acquired a fair number of repeatable recipes. I wanted to share these finds in the event that you too have gotten bored of your usual go-to’s. These cookbooks have more to offer than just one recipe, but here’s what lured me into the kitchen:
Korean-inspired Dumplings from L.A. Son by Roy Choi: Well-seasoned (garlic, ginger, scallions, and hot pepper powder), and meaty (tofu, beef, and pork), these pot stickers taste revelatory. Double the recipe and freeze some for later!
Roast Chicken with Caramelized Shallots and Fingerling Potatoes from 150 Things to Make With Roast Chicken, and 50 Ways to Roast It by Tony Rosenfeld: There are so few ingredients and so much flavor packed in this recipe. I love that you get a main entree and a side dish all in one.
Kidney Bean Masala from The Great Vegan Bean Book by Kathy Hester: In this recipe, boring ole kidney beans get transformed into a delicious garlicky, gingery curry.
Chandra Malai Kofta from Isa Does It by Isa Moskowitz: Crispy zucchini-chickpea patties are added to a creamy curry sauce. Even if you didn’t want to go through the trouble of making kofta, make the sauce and add roasted cauliflower. Just do it.
Mushroom Lasagna from Vegetarian Cooking for Everyone by Deborah Madison: When I need a shake-up from macaroni and cheese, I have to make this white sauce lasagna. No boil lasagna noodles never got so fancy.
Stay tuned for my next installment toward the end of the year. I’ll lug more cookbooks home and try them out so you don’t have to!
What dishes could you expect at a dinner with Queen Elizabeth? What did the Emperor Nero eat after fiddle practice? What did Lewis and Clark roast over their fire? Today there are many fad diets, like the hugely popular Paleo Diet, that claim healthier eating by replicating the diets of our ancestors. Here at the library we have gathered several ways for you to explore the history of food and maybe find a “new” favorite old recipe.
www.foodtimeline.org is an exhaustive list of authoratitive information about food from early human history to modern times. This site was created and maintained by librarian Lynne Olver and includes a detailed bibliography, links to recipes throughout history, and informational biographies on our favorite foods.
http://blog.americanhistory.si.edu/osaycanyousee/food-history/ This blog from the National Museum of American History includes highlights from their collection of food throughout American History.
The Oxford Handbook of Food History edited by Jeffrey M Pilcher provides twenty seven essays that explore the history through the lens of food. These scholarly essays explore the historiography of this research and point towards avenues of continued scholarship.
Recipes tell stories. They tell stories of family gatherings, beloved traditions and good meals shared with friends. When we share a recipe with another, we aren’t just passing along our impeccable taste, we are giving another person a little taste of who we are, like our love of thyme or our obsession with the perfectly grilled steak. We hope that you will join us at the library as we support this sharing with our new recipe exchange program.
Our initial meeting will be focusing on the most versatile of foods, cookies. Sweet or savory, chewy or crisp, cookies come in all flavors and sizes. Bring your favorite cookie recipe to share, whether it be your grandmother’s fail-proof chocolate chip or a new exotic favorite. We will be featuring your recipes on this blog as well as compiling a list of recipes to share with others at the Central Library.
If you need inspiration please see the book list below. We have carefully sifted through our huge collection of cookbooks to bring you the best cookie books that Multnomah County Library has to offer.
As much as I love to cook, love to shop for ingredients, love to put a tasty meal together, sometimes I am a bit confused. And the nutritional labels on cans and packages? Forget about it. The print is small and often I am too hungry or tired to care. Sometimes I give up all together. Isn’t it easier to just go out to eat? Or throw some frozen thing in the microwave? If only I had the time to figure it all out.
Luckily for me and other confused eaters, the authors of Eat This Not That by David Zinczenko and Matt Goulding have more than figured it out. They have written a series of books that are so simple and easy to use that you could easily take one along with you to the grocery store to help you make the right choices about what to feed yourself and your family. Plainly put: the left side shows what you should eat, the right side shows what you shouldn’t eat. There are bullet points that give you tasty tidbits about nutrition and eating right. Each volume in the series also has a section of straightforward delicious recipes and menus. The books themselves are small enough to fit into your coat pocket or purse or to lend to a friend. Their idea is not that their recipes or suggestions are low cal or carb or fat. Rather, they show you how to make the best choice based on what packs the most flavor and ease of preparation for the most nutrition. The Eat This Not That Restaurant Guide has a helpful section that covers the best fast food choices.
There are also price comparisons. Stay tuned for the next in the series: Eat It to Beat it!