Friday, October 31, 2008

The Eat Local Challenge is a Wrap

Eat Local Challenge Day 31
(Read What & Why I was Doing This Here)


Breakfast Day 31
Yogurt [source: St Benoit], Sage Honey [Source: Marshall's]: stewed Bramley Apples [source: Philo Apple Farm]

Lunch Day 31
Leftovers from: Bar Jules: wood grilled grass fed skirt steak with sunchoke puree, chanterelle, and breadcrumbs

Dinner Day 31
Calamari Salad & Shelling Bean Bruschetta at Piccino

Drinks Day 30
Tap Water, Local Sparkling Wine [source: Gloria Ferrer] Tea (1 Cup) Prosecco & Bottle Water

Thank you for joining me on my journey through the October 2008 Eat Local Challenge. After mulling it over, I'll share a summary of my thoughts about what taking part in this event meant to me. Until then, eat well...





Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce




© 2008 Sam
The Eat Local Challenge is a Wrap

Thursday, October 30, 2008

30 Days Into the Eat Local Challenge

Eat Local Challenge Day 30
(Read What & Why I am Doing This Here)


picture photograph image ALT 2008 copyright of sam breach http://becksposhnosh.blogspot.com/


Breakfast Day 30
Toasted Homemade Whole Wheat Bread* and Butter [source: Straus] *Bread made with local home ground flour; wheat berries [source: Eatwell], and oil [source: Bariani] plus yeast and salt

Lunch Day 30
Leftovers from: Bar Jules: potato, celery, and celery root soup with chives

Snacks Day 30
Pecorino [source: Andante], Pepato [source: Boccalone]

Dinner Day 30
[Neighbourhood spot, Moshi, Moshi] Sushi and tempura from I don't know where?Fresh Uni from Fort Bragg

Drinks Day 30
Tap Water, Tea (1 Cup) sake



Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam
30 Days Into the Eat Local Challenge

Wednesday, October 29, 2008

Eat Local Dining Out = Bar Jules

Eat Local Challenge Day 29
(Read What & Why I am Doing This Here)


picture photograph image all local ingredients 2008 copyright of sam breach http://becksposhnosh.blogspot.com/Quick iphone photo: lunch 10/29


Breakfast Day 29
From the Freezer: Quiche: Pastry made with home ground whole wheat flour [source: Eatwell], Fromage Blanc [source: Cowgirl], Butter [source: Straus], Filling made from Eggs [source: Eatwell], Milk [source: Straus], Creme Fraiche [source: Cow Girl], flour [source: Eatwell], Swiss Chard (& also Escarole leaves on the side], [source: Mariquita], Garlic [source: not recorded], Mezzo Secco Cheese [source: Vella], Olive Oil [source: Bariani], Guanciale [source: The Fatted Calf], Salt & Pepper.

Lunch Day 29
From the Freezer: Leftover Aubergine Bake: Eggplants [source: Balakian], Butter [source: Clover Organic], Tomatoes and Parsley [source: Dirty Girl], Basil [source: Four Sisters], Mint [source: can't remember], Olive Oil [source: Bariani], Garlic [source: not recorded] and Creme Fraiche [source: Cowgirl] plus an apple [source: Philo Apple Farm] Bresaola [source: Fatted Calf], Salt & Pepper

Dinner Day 29
Dinner at one of San Francisco's most Eat Local-friendly, as well as one of my favourite restaurants: Bar Jules: potato, celery, and celery root soup with chives, little gem lettuces with avocado and green goddess dressing, wood grilled grass fed skirt steak with sunchoke puree, chanterelle, and breadcrumbs


Drinks Day 16
Tap Water, Tea (1 Cup)Unfortnately no local wines at bar Jules, but I partook of them anyway



Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam
Eat Local Dining Out = Bar Jules

Tuesday, October 28, 2008

Restrained Day, Bachelorette Night

Eat Local Challenge Day 28
(Read What & Why I am Doing This Here)


picture photograph image soup ingredients 2008 copyright of sam breach http://becksposhnosh.blogspot.com/
Soup Fixin's [see lunch]


Breakfast Day 28
Crepe made with home ground whole wheat flour & eggs [source: Eatwell], Milk [source: Straus], Yogurt [source: St Benoit], Sage Honey [Source: Marshall's]: stewed Bramley Apples [source: Philo Apple Farm] Salt

Lunch Day 28
Vegetable Soup made with Gold Chard, Summer Squash, Lovage [source: Mariquita], Potato [Source: Little], garlic, lemon & onion [source: local but not recorded], Pecorino [source: Andante], Chicken Broth [source: The Fatted Calf], salt and pepper Orange Pippin Apple [source: Philo Apple Farm]

Dinner Day 28
Bachelorette Party, My Lips are sealed

Drinks Day 28
Tap Water, Tea (1 Cup ) + Bachelorette Party, My Lips are sealed


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local/unknown
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam Breach
Restrained Day, Bachelorette Night

Monday, October 27, 2008

Bad Monday, Good Food

Eat Local Challenge Day 27
(Read What & Why I am Doing This Here)


picture photograph image old mother stallard 2008 copyright of sam breach http://becksposhnosh.blogspot.com/
Soaking: Old Mother Stallard Beans by Rancho Gordo


Breakfast Day 27
Crepe made with home ground whole wheat flour & eggs [source: Eatwell], Milk [source: Straus], Yogurt [source: St Benoit], Sage Honey [Source: Marshall's]: Pears [source: Cookiecrumb's garden], Blackberries [source: Swanton], Lemon Zest [source: not recorded], St George Pear Eau de Vie [source: St George] Salt

Lunch Day 27
Vegetable Soup made with Gold Chard, Summer Squash, Lovage [source: Mariquita], Potato [Source: Little], garlic, lemon & onion [source: local but not recorded], Pecorino [source: Andante], Chicken Broth [source: The Fatted Calf], Toasted Homemade Whole Wheat Bread* and Avocado [source: Wills Avocado] *Bread made with local home ground flour; wheat berries [source: Eatwell], and oil [source: Bariani] plus yeast and salt , Pepper

Dinner Day 27
More Delicious than I could ever have dreamed of making, Bean & Sausage "Cassoulet": Old Mother Stallard Beans [source: Rancho Gordo], garlic, & onion [source: local but not recorded], Gold Chard, Parsley, [source: Mariquita], olive oil [source: Bariani], Breadcrumbs made from homemade bread [see lunch for details] Chicken Broth, Merguez Sausages & Pancetta [source: The Fatted Calf], Spicy Italian Sausages [source: Boccalone], Salt & Pepper, Bay Leaf

Drinks Day 27
Tap Water, Pinot Noir [source: Estancia], Tea (1 Cup & 1 Pot)

Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local/unknown
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam Breach
Bad Monday, Good Food

Sunday, October 26, 2008

Roast Pumpkin With Cheese "Fondue"

Eat Local Challenge Day 26
(Read What & Why I am Doing This Here)


picture photograph image Roast Pumpkin With Cheese Fondue 2008 copyright of sam breach http://becksposhnosh.blogspot.com/
When I picked up my Mariquita Mystery Box ten days ago, it contained a few "JackBeLittle" Pumpkins, each only 2 or 3 inches across, which I wasn't sure what to do with. A few days later I opened up the November 2008 issue of Gourmet Magazine to find myself faced with a possible solution: Roast Pumpkin With Cheese "Fondue" [Gourmet's Original Recipe Available Here]. Since I am currently celebrating local ingredients as much as possible this month, I tweaked the recipe to use my homemade wholewheat bread in place of baguette and a mix of Andante's "Variation #1" & "Pecorino" cheeses in place of Gruyere & Emmental, eyeballing the ingredient volumes since my vegetables were so small. I used two slices of bread (cookie-cut to the appropriate miniature size) per tiny little pumpkin and this was probably my mistake: During roasting the bread swelled up thereby pushing some of the cheese out of the squash and into the roasting pan where it burned and went to waste. But with more cheese inside the pumpkin than out next time, and less bread, I am certain this dish could be even more enjoyable than it was when we ate it for today's lunch. It's certainly an idea worth exploring further, especially if you want a little more decadence out of your pumpkin...


Brunch Day 26
Roast Pumpkin With Cheese "Fondue": Bread made with home ground whole wheat flour [source: Eatwell], JackBeLittle Pumpkins [source: Mariquita], Variation #1 and Pecorino cheeses [source: Andante], Creme Fraiche: [source: Cowgirl Creamery], Chicken Broth, [source: Fatted Calf] Salt, Nutmeg. Also ate leftover toasted bread from this recipe, spread with butter [source: Straus]

Little Snack Day 26
Roasted Pumpkin Seeds [saved from the JackBeLittle Pumpkins [source Mariquita], with homemade chili powder [source: A Pair of Mad Eaters] and Salt. Plus a few slices of Salame Pepato [source: Boccalone].

Dinner Day 26
Grilled Skirt Steak with Chimichurri-ish Sauce: Skirt Steak [source: Prather Ranch], Parsley [source: Mariquita], Red Wine Vinegar [source Kimberley], Garlic [source: local but not recorded], Shallot [source: Dirty Girl], Homemade Chili Oil [sources: Rancho Gordo] and [Bariani]. Baked Potato with Butter & Creme Fraiche: Potato [source: Green Gulch Farm], Creme Fraiche [source: Cowgirl] and butter [source: Straus]; Salad: of Avocado [source: Wills Avocados], Basil [source: Four Sisters Farm], Cucumber & Heirloom Tomato [source: Mariquita], 'Sevillano Fall' Olive Oil [source: Sciabica's], Salt & Pepper. 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's]

Drinks Day 26
Tap Water, Tea (2 Cups)


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local/unknown
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam Breach
Roast Pumpkin With Cheese "Fondue"

Saturday, October 25, 2008

Yummy Breakfast Pancake

Eat Local Challenge Day 25
(Read What & Why I am Doing This Here)


picture photograph image ALT 2008 copyright of sam breach http://becksposhnosh.blogspot.com/
A glorious, very local breakfast of Pancake [UK] aka Crepe [US] topped with stewed fruit and Honey Ice Cream. Flour for the crepes was homeground from local wheat berries.


Breakfast Day 25
Crepes made with home ground whole wheat flour & eggs [source: Eatwell], Milk [source: Straus], From the freezer - Heavenly Honey Ice Cream & Stewed fruit: Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's]: Pears [source: Cookiecrumb's garden], Blackberries [source: Swanton], Lemon Zest [source: not recorded], St George Pear Eau de Vie [source: St George] Salt

Lunch Day 25
Take Out: Boccalone's Prepared Sandwich of Arugula, Olive Oil Prosciutto [source: Boccalone ] and Rustic Roll [source: Acme]

Dinner Day 25
Dinner at Zinnia: Poached egg & Chicken Hash, Steamed Mussels, Dulce de Leche ice cream, tastes off other peoples' plates.

Drinks Day 25
Tap Water, Boccalone filtered Sparkling Water, A Sonoma Syrah called Hammer Tea (1 Cup)
Cocktail. Moscato d'Asti


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local/unknown
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam Breach
Yummy Breakfast Pancake

Friday, October 24, 2008

Eating Out in the Peninsula

Eat Local Challenge Day 24
(Read What & Why I am Doing This Here)



View Larger Map

Being a San Franciscan where the eating out options are varied and wonderful, dining out in the Peninsula, the area stretching South of the City, down to Silicon Valley where I spend my every working day, is not something I am usually in a hurry to do. I always bring packed lunches from home and seldom venture out. However, a girl can't hide in her cube for ever and there are people down there whom I like to hang out with and socialize. Day 24 was one of those days. In fact, it was the first time I have found myself both lunching and dining in the vicinity of my office. I had no control over the first meal, a large group lunch at the beautifully appointed Mistral overlooking the lake in Redwood Shores. In terms of eating locally Mistral's website claims the restaurant "focuses on serving the best local ingredients available". This may amount to little more than lip service, however, when you consider that the menu tells a different story: "Mistral is committed to sustainable sources of seafood, organic produce & Midwestern corn-fed hormone-free beef." At least they have put the issue of where their food comes from on the table which is a good start. The service at Mistral is totally wonderful as displayed by our waitress who packed up three take out boxes of chocolate ganache as an apology for delivering main courses to three in the group a little behind the rest. It was a very sweet touch, particularly since we hadn't complained, or even felt like it was necessary to complain, so minimal was the delay in the grand scheme of things.
In the evening I headed to downtown San Carlos to meet my English friend Penny for dinner. She suggested Refuge, a spot I am rather fond of, but one that didn't really meet any of the "Eat Local" requirements I am aiming for this month, so I managed to persuade her to try the close by Rumi, whose "ingredient-driven seasonal menu features local and sustainable food and wine from Northern and Central California" instead. Having eaten from their lunch menu several times, I was confident that Rumi's dinner would be just as good - which it was. I chose a dish of 5 vegetarian tastes which was superb, really wonderful, especially the mix of sweetcorn, quinoa, chanterelles and cranberry beans from Iacopi Farm with a 'schmear' of butternut squash that lay at its heart. How do I know where the beans came from? I talked to the chef. And by doing so it became obvious that Rumi is genuinely vested in supporting local producers and not just jumping on any eat local band wagon.


Breakfast Day 24
Bread made with home ground whole wheat flour [source: Eatwell], Butter [source: Straus]

Lunch Day 24
Shared appetizers and Mahi Mahi Fish & Chips at Mistral, Redwood Shores

Dinner Day 24
Flat breads with dip, Vegetarian Plate and apple walnut cake at Rumi San Carlos.

Drinks Day 24
Tap Water, local wines at Rumi Tea (1 Cup) Half a glass of non-local wine, an after dinner drink at Refuge, and half a glass of wine of unknown origin that was poured for me at lunch time


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local or Unclear
Pre-declared exempt
Restaurants which focus on local produce





QUESTION OF THE DAY graphic copyright sam breach
?Do You Have Any Eat Local Favourites on the Peninsula?


© 2008 Sam Breach
Eating Out in the Peninsula

Thursday, October 23, 2008

Eggs , You and Prop2

Eat Local Challenge Day 23
(Read What & Why I am Doing This Here)


picture photograph image ALT 2008 copyright of sam breach http://becksposhnosh.blogspot.com/
Are you going to vote YES on Prop2? I don't have the power to vote in the US, so my opinion on the subject is somewhat moot. However, I would like to assure everyone who will be voting YES in 12 days time, that you don't need to worry about me. I have been purchasing only pasture-raised eggs, like the ones shown above from Eatwell Farm, for several years now. I like to think of it as voting with my wallet. If you are going to vote YES on prop 2 perhaps you should be voting with your wallet too. Please don't wait the years it will take for the legislation to come into effect, to show the industry how you feel about this issue now. Let your money do the talking by supporting those farmers who are already committed to raising their animals in a cruelty-free environment. If you don't, your action on polling day might just look a little
like all mouth and no trousers. I'm just saying.


Breakfast Day 23
Wheat porridge made from wheat berries [source: Eatwell], Sage Honey [source: Marshall's], Plain Yogurt [source: St Benoit], From the freezer - Stewed fruit: Pears [source: Cookiecrumb's garden], Blackberries [source: Swanton], Lemon Zest [source: not recorded], St George Pear Eau de Vie [source: St George] Salt

Lunch Day 23
Bread made with home ground whole wheat flour and a boiled egg [source: Eatwell], Butter [source: Straus], Bresaola [source: Fatted Calf], Salt & Pepper

Snacks Day 23
Cavatina cheese [source: Andante] and cucumber [source: Happy Quail],

Dinner Day 23
Tomato Salad & Courgette Fritters (a fritter experiment that looked good but tasted bland): pullet eggs, breadcrumbs from homemade loaf [source: Eatwell], Heirloom tomato, parsley [source: Mariquita], Basil [source: Four Sisters], mint [source: Marin Roots], Pecorino cheese [source: Andante], fantastic fresh crush unfiltered 'Sevillano Fall' Olive Oil [source: Sciabica's], whole wheat flour [source: Full Belly Farm], Olive Oil [source: Bariani], and Bacon [source: Fatted Calf] plus 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt & Pepper.

Drinks Day 23
Tap Water, Calistoga Sparkling Water, Tea (1 Cup) A Business Meeting at Starbucks forced me to select something from their menu, so I opted to try their new Salted Caramel Hot Chocolate. It didn't really live up to its name. The salted caramel aspect was lame. May have to try a more local version at home.


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce





QUESTION OF THE DAY graphic copyright sam breach
?Do You Have a Strong View About Prop2?



© 2008 Sam Breach
Eggs , You and Prop2

Wednesday, October 22, 2008

A Proper Night Out TBD

Eat Local Challenge Day 22
(Read What & Why I am Doing This Here)


 
quick iphone photo: lunch 10/22/2008


Breakfast Day 22
Bread made with home ground whole wheat flour [source: Eatwell] and Butter [source: Straus] Salt. It has come to my attention that Napa Valley Naturals Olive Oil may not be made with olives from Napa. It's not a brand I would normally use, but I happened to have some in the pantry that needs using up. I don't have time to research or contact the company to find out more right now, so I am giving this product a new category colour: "grey area"! [source: Napa Valley Naturals],

Lunch Day 22
Bread made with home ground whole wheat flour [source: Eatwell] (as above), Radishes [source: Dirty Girl], From the Freezer: Leftover Aubergine Bake: Eggplants [source: Balakian], Tomatoes [source: Dirty Girl], Butter [source: Clover Organic], Parsley [source: Dirty Girl], Basil [source: Four Sisters], Mint [source: can't remember], Olive Oil [source: Bariani], Garlic [source: not recorded] and Creme Fraiche [source: Cowgirl] plus an apple [source: Philo Apple Farm] Bresaola [source: Fatted Calf], Salt & Pepper

Snacks Day 22
Cavatina cheese [source: Andante] and cucumber [source: Happy Quail],

Dinner Day 22
TBD - I am heading out for cocktails tonight and will update the details tomorrow.
**UPDATE 10/23** Last night, at brand new restaurant Zinnia, I ate some sweetbreads with bacon and some of Fred's burger. I don't know where any of this food originated from.

Drinks Day 22
TBD - I am heading out for cocktails tonight and will update the details tomorrow.**UPDATE 10/23** Last night, at brand new restaurant Zinnia, I drank some of Jacqueline Patterson's new cocktails at Zinnia using non-local spirits.


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce
Source Unclear/Ambiguous/Grey Area




© 2008 Sam Breach
A Proper Night Out TBD

Tuesday, October 21, 2008

Hot! (Chile Peron) Curry Night

Eat Local Challenge Day 21
(Read What & Why I am Doing This Here)


 
quick iphone photo: lunch 10/21/2008


Breakfast Day 21
Wheat porridge made from wheat berries [source: Eatwell], Sage Honey [source: Marshall's], Plain Yogurt [source: St Benoit], From the freezer - Stewed fruit: Pears [source: Cookiecrumb's garden], Blackberries [source: Swanton], Lemon Zest [source: not recorded], St George Pear Eau de Vie [source: St George] Salt

Lunch Day 21
Bread made with home ground whole wheat flour [source: Eatwell] and Olive Oil [source: Napa Valley Naturals], Radishes [source: Dirty Girl (check out the new baby photos - congratulations, Joe!)], Butter [source: Straus],Lettuce & Lovage soup: escarole & lovage [source: Mariquita], onion [source: Alemany Farm], butter [source: Straus], Chicken Broth and Bresaola [source: Fatted Calf], Salt & Pepper

Dinner Day 21
Aubergine & Patty Pan Curry with Cucumber Mint Raita & Brown Rice: Heirloom tomato, Squash, Aubergine, Chile Peron, [source: Mariquita], Shallot [source: Dirty Girl], mint [source: Marin Roots], cucumber [source: Happy Quail], Chile Powder [source: Cookiecrumb & Cranky] and brown rice [source: Massa Organics] Coriander, Tumeric, Cumin, Mustard Seed, Curry Leaves [source: unknown] plus 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt

Drinks Day 21
Tap Water, Dry Riesling [source: Trefethen] Tea (1 Cup and 1 pot)


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce




© 2008 Sam Breach
Hot! (Chile Peron) Curry Night

Monday, October 20, 2008

Fatted Calf Chicken Broth

Eat Local Challenge Day 20
(Read What & Why I am Doing This Here)


 
I can be pretty hard core in the kitchen, in terms of making things from scratch. But when it comes to chicken stock, I usually just choose not to go there. I only buy a couple of chickens a year, if that. When I do, no questions asked, stock is made from the bones. But, for all the soups I make, I need chicken broth much more than I need the bird herself. Thank goodness for the Fatted Calf, for making me wonderful, locally sourced chicken stock, so I don't have to.
Thank you, Taylor.


Breakfast Day 20
Wheat porridge made from wheat berries [source: Eatwell], Sage Honey [source: Marshall's], Plain Yogurt [source: St Benoit], From the freezer - Stewed fruit: Pears [source: Cookiecrumb's garden], Blackberries [source: Swanton], Lemon Zest [source: not recorded], St George Pear Eau de Vie [source: St George] Salt

Lunch Day 20
Bread made with home ground whole wheat flour [source: Eatwell] and Olive Oil [source: Napa Valley Naturals], Cavatina cheese [source: Andante] and Lettuce & Lovage soup: escarole & lovage [source: Mariquita], onion [source: Alemany Farm], butter [source: Straus], Chicken Broth [source: Fatted Calf], Salt & Pepper

Dinner Day 20
Ragu Gratin: Heirloom tomato [source: Mariquita], Creme Fraiche [source: Cowgirl], Basil [source: Four Sisters], tarragon [source: Marin Roots], potato [source: Green Gulch], Mezzo Secco Cheese [source: Vella], Olive Oil [source: Napa Valley Naturals] and Ragu [source: Boccalone] plus 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt & Pepper.

Drinks Day 20
Tap Water, Tea (1 Cup and 1 pot) and at favourite local wine bar, Yield, A Syrah from Pasa Robles and a glass of bubbles from New Mexico


Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce




© 2008 Sam Breach
Fatted Calf Chicken Broth

Sunday, October 19, 2008

Alice Medrich's 'Heavenly Honey Ice Cream' Take #1

Eat Local Challenge Day 19
(Read What & Why I am Doing This Here)


 
I don't know about you, but I try and write notes in my recipe books. That way I can easily keep track of what worked, what didn't, what adjustments I made along the way and how I felt about the results. This weekend my sore tongue was yearning for some cooling ice cream. By chance, I just happened to open up local cookbook author Alice Medrich's Pure Desserts on a page entitled 'Heavenly Honey Ice Cream' which could be made with all-local ingredients* I already had to hand. Here are the notes I made in the margin: made this 10|18|08 using Straus whole milk and heavy whipping cream & Marshall's sage honey. v. easy to make. Find that Straus leaves a buttery coating on the tongue & would like to try perhaps with Clover next time. Also probably find a more flavorsome honey (I bought the sage one specifically to be a sugar substitute so its honey flavour is on the light side). This ice cream is insanely creamy & quite sweet. I ignored the 2 1/4 cups of cream & just used 1 pint = about 2 cups: For practicality's sake. This ice cream very soft and easily scoopable. [*except salt.]

Breakfast Day 19
'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt

Lunch Day 19
Homemade Cheese Burgers: Skirt Steak [source: Prather], Variation #1 Cheese [source: Andante] Tomato ketchup [source: June Taylor]. Pain de Mie Burger Buns [source: Acme] Salt & Pepper

Dinner Day 19
Filled, Baked Crepes: Crepes made with home ground whole wheat flour & eggs [source: Eatwell], Milk [source: Straus], Filling made from Early Girl Tomatoes [source: Dirty Girl], Sungold tomatoes [source: Tairwa Knoll], Basil [source: Four Sisters], Topping made from Creme Fraiche [source: Cow Girl], Parsley [source: Mariquita], tarragon [source: Marin Roots], Mezzo Secco Cheese [source: Vella], Olive Oil [source: Napa Valley Naturals] and Bacon [source: The Fatted Calf] plus Salt & Pepper.

Drinks Day 19
Tap Water, Tea (2 Cups)


 
My margin notes in situ



Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce




PS - The ice cream is really working its magic - from the first taste of it, my burnt tongue started to miraculously heal.


QUESTION OF THE DAY graphic copyright sam breach
?Do You Write in Your Recipe Books Too?


© 2008 Sam Breach
Alice Medrich's 'Heavenly Honey Ice Cream' Take #1

Saturday, October 18, 2008

A Simple Saturday

Eat Local Challenge Day 18
(Read What & Why I am Doing This Here)


 

Breakfast Day 18
Plain Yogurt [source: St Benoit] with Sage Honey [source: Marshall's]

Lunch Day 18
Grilled Cheese on Homemade Wholewheat, Variation #1 [source: Andante], Shallot [source: Dirty Girl], a slice of Mortadella [source: Boccalone]. Salt

Snack Day 18
I couldn't resist the ripe end of a large log of Cavatina, my new favourite cheese [source: Andante],

 
My Fred can't get enough of Boccalone's Mortadella. I like it a lot too, but in smaller doses; it's a rich luncheon meat!

Dinner Day 18
A quick dinner, at local locavore favourite, Piccino, where I shared a mozzarella, tomato & tapenade salad with Fred followed by a large steaming bowl of leek, potato & parmigano soup which I had all to myself. Dessert at home, 'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt

Drinks Day 18
Tap Water, Tea (1 Cup + 1 pot)



Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam
A Simple Saturday

Friday, October 17, 2008

Down in The Dumps

Eat Local Challenge Day 17
(Read What & Why I am Doing This Here)


picture photograph image all local ingredients 2008 copyright of sam breach http://becksposhnosh.blogspot.com/I've been having a problem with my tongue. My taste buds have been up and down and all out of whack. For the past 10 days I have felt as if I've had a constant burnt tongue and my sense of taste has diminished. The onset of this problem seemed to coincide with the opening of a new Crest Scope Whitening Gel. Yesterday I signed up with a new doctor who turned out to be pretty hopeless on the matter in my opinion. She was quite confident that it is a chemical burn caused by my toothpaste which will soon heal if I gargle warm water, avoid alcohol, spicy and acidic food. She also gave conflicting instructions to avoid salt whilst at the same time encouraging me to brush my teeth with baking soda [aka sodium salt!]. I am not really confident she knows what she is talking about, so I'll be finding a new, new doctor as soon as I can for a second opinion. In the meantime I am going to give her the benefit of the doubt and at least try cutting out the alcohol, acid and spice, the latter two of which definitely seemed to make the problem worse for me. Of course I will still be eating local wherever I can, but the menu will probably head more in the creamy/rich/dairy direction over the next few days. The soft, eggy, texture of the quiche I made on Thursday is definitely something you might be seeing more of.


Breakfast Day 17
All Local Quiche [source: see yesterday's post for the ingredients], salt & pepper.

Lunch Day 17
I poked around at some leftover pasta and ragu [source: see ingredients here], but my appetite was definitely down.

Dinner Day 17
Last night we dined outside at French restaurant, Cafe Bastille, who do not specialize in sourcing their ingredients locally. I plumped for the moules mariniere with frites, hoping the mussels hadn't travelled too far.

Drinks Day 17
Tap Water, Tea (1 Cup + 1 pot)



Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam
Down in The Dumps

Thursday, October 16, 2008

Fatted Calf's Guanciale

Eat Local Challenge Day 16
(Read What & Why I am Doing This Here)


picture photograph image all local ingredients 2008 copyright of sam breach http://becksposhnosh.blogspot.com/My fridge is never without a slab of The Fatted Calf's peppery cured pork jowl made with pasture raised pork, sea salt, organic herbs, spices and curing salt. Gratins, pizza, pastas, omelettes, beans, sandwiches, potato salads, frisee lardons, quiche... a little Guanciale can easily perk up a multitude of your favourite recipes.


Breakfast Day 16
Porridge made from wheat berries [source Eatwell Farm], Plain Yogurt [source: St Benoit], stewed Bramley Apple [source: Philo Apple Farm] and a little salt.

Lunch Day 16
Didn't feel like lunch today :(

Dinner Day 16
Quiche: Pastry made with home ground whole wheat flour [source: Eatwell], Fromage Blanc [source: Cowgirl], Butter [source: Straus], Filling made from Eggs [source: Eatwell], Milk [source: Straus], Creme Fraiche [source: Cow Girl], flour [source: Eatwell], Swiss Chard (& also Escarole leaves on the side], [source: Mariquita], Garlic [source: not recorded], Mezzo Secco Cheese [source: Vella], Olive Oil [source: Bariani], Guanciale [source: The Fatted Calf], Salt & Pepper.

picture photograph image all local ingredients 2008 copyright of sam breach http://becksposhnosh.blogspot.com/

Drinks Day 16
Tap Water, Calistoga Sparkling Water, Sparkling Wine [source: Gloria Ferrer], Tea (1 Cup + 1 pot)



Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce





© 2008 Sam
Fatted Calf's Guanciale