September 17, 2010 § Leave a comment
Have you heard? Foraged is the new local. Which makes local food the new organic. Which makes organic, I don’t know, the new black? Or maybe the “please, please, make an effort to buy food that reaches at least this standard of quality, yes I know it’s expensive (though not for everything), but this is your health, your planet, your humane treatment of farm workers and animals we’re talking about here.” (Somehow I don’t think that’s going to catch on as a slogan…)
Anyway, foraged food has been catching on for a while and it seems to be really picking up steam now. Many popular restaurants (especially in California – big surprise) are now relying on locals to forage various interesting greens and mushrooms for them. The cutting edge restaurant, Noma, in Copenhagen is exploring new territory in Scandinavian cuisine by actually looping right back around to explore the old territory of the wild berries, roots, herbs, fish, and other foods that have been traditionally collected in the area to craft beautifully plated dishes that distill the essence of the landscape and culture. I know some people are a bit skeptical, but I’m a firm believer in terroir, the term used in wine to describe the way a particular place imparts a unique flavor to the grapes that are grown there. And, if it works for grapes, why on earth shouldn’t it work with other food too?
April 1, 2010 § 4 Comments
It’s plausible (actually, make that highly probable) that I have talked your ear off about galettes before, in the guise of rustic tarts that is. But, I simply have to do it again because I’m practically giddy with how great they are! I mean look at them! They look lovely – fancy even! They taste amazing, with unbeatably flaky, buttery crusts and complex, savory fillings. And what are they doing? They’re using up my leftovers!! At the moment I’m kind of feeling like this is the cleverest way ever to use up leftovers, so please forgive me if I’m practically crowing, er, and using excessive quantities of exclamation points. (!!)
Also, I used a new galette dough recipe (I felt adventurous, otherwise I just make pie crust) that I made up by looking at several recipes specifically for galettes. I noticed that several recipes called for sour cream and lemon juice. I didn’t have either of those, but I had Greek yogurt, which is similar in texture and function (tangy, cultured dairy), and I had rice vinegar, which provides acid like lemon juice. I am never going back!!! Flaky beyond belief people! It was almost more like having a croissant for a crust, which is a very, very good thing.