The FDA And The Shutdown

Everyone in this country is affected by this government shutdown.It's not just the workers and their families but  well -anyone who eats.The FDA , the Food and Drug Administration has been severely impacted by this ridiculous turn of events.

Roughly forty-one thousand FDA workers are at home, not receiving any pay. They and their jobs are vital to not only what we eat and drink but also what medications we take.This  program ,started by Teddy Roosevelt, due in part to Upton Sinclair"s The Jungle, the eye opening novel that damned the meat processing industry in early 1900's century Chicago.The 1906 Food and Drug Act and the 1906 Meat Inspection Act changed all that, enabling the American people to eat healthier and better.Today's FDA creates the guidelines food,drink and drug companies must follow in order for their products to be distributed along with protecting us from food born illnesses.They approve the medications we take along with pulling any questionable supplements off store shelves.They even make sure ads aren't tricking us.We rely on them not just with keeping our foods safe but also our cosmetics and soaps.

Now we're in dangerous territory. Our lives will be compromised as the shutdown continues.It is said that the FDA doesn't have enough money to begin with to get their jobs done properly. Still, they have made great strides in keeping us safe.Yet ,there will be  lapses, thanks to this shutdown.Many of our dollar stores import food and cosmetics from countries that don't have the strident rules and regulations we have.Lead based make up  along with foods with questionable ingredients will be on the shelves of many lower cost chains.The home front won't be monitored either.Selecting lettuce in the grocery store is going to be like walking through a minefield.Which one will give us food poisoning?Or salmonella? Will it be safe to buy chicken? Or beef? The FDA website recommends to be just as vigilant as ever.Continue washing meats and veg, along with cooking them at the appropriate temperatures and times.Luckily such high risk products as seafood, baby formula , and cheese will continue to be tested and inspected.

Hopefully the shutdown will end very soon.Our lives should not be put at risk because of one politician's tantrum.This needs to stop - NOW!

Warm Green Dishes

This is the time of year for hearty plates,steaming with delicious ridicule.Some may argue that it's the perfect season for venison stew or roast chicken with stuffing.Hold those thoughts.A meatless winter dish, rife with veggies is just as good - and filling.It's just how that's re cooked that makes the difference.

Both Melissa Clark and David Tanks contributed completely plant based recipes in their respective New York Times Food section columns yesterday.Ms.Clark had written about grain bowls which are an easy make.What is great about them is that you can even use leftovers to create them.Last night's rice can be mixed with onions from two days ago ,freshened up with just sliced tomatoes and ground herbs.Ms.Clark starts with farro, an ancient grain that can be cooked like pasta.The next lingredient is egg.This provides the protein.The recipe also calls for broccoli.Turnips and freshly cut radishes add crunch, A lemony tahini  sauce tops it.Hot sauce is added for more bite and heat.What:s good about grain bowls, is that you can get creative as possible with them.Sub in rice or orzo for the farro .Tofu chicken strips or ground soy crumbles can be the protein.Green beans or Brussels sprouts cam be the Green and for texture,almonds or pecans.Try a hot sauce or an aquafaba Hollandaise.

For a definitely more heartier and more filling dish, think about David bank's garden pie recipe.His City Kitchen column features a meatless version of the English classic.The original dish is made with minced lamb and vegetables ,topped with a baked mash potato crust.If it was made with beef, it was called a cottage pie.There are even variations made with fish.Mr, Tanis ' version draws attention to mushrooms and leeks. He uses two kinds of mushrooms ,shiitake caps and brown or white mushrooms. Leeks give it a nice onion flavor too.Garlic,thyme and parsley add zing to the recipe and if you want add two tablespoons of white miso for the unami  flavor.There are two cups of whole milk added.If you want to go truly vegan, then sub in almond milk which tastes the closest to the real thing.Cornstarch is also added for thickening. It's topped with a homemade mash and breadcrumbs which gives it a lovely golden crust.If both are too much to make, use instant mashed and store bought crumbs.

There's no need to rely on heavy meat dishes this winter.Try a hearty and healthy veggie laden dish.A grain bowl or garden pie is just as delicious and filling.

A Variety of Gumbos

One of the tastiest and colorful dishes in American cuisine is gumbo.This rich stew is now undergoing some tweaks and updates.Are these new versions just as good as the original? Yes!

Brett Anderson,a New Orleans restaurant critic and food writer, contributed this fascinating piece in today's New York Times Food section.Gumbo is one of the pillars of Southern cooking.It is the classic dish of New Orleans, first coming to the city with enslaved Africans in the 1700's.It's name comes from the Bantu word for okra. Like the city itself, different nationalities  contributed to the dish , making it unique.The indigenous Americans added file or sassafras  as a thickened.The French contributed roux, the flour and lard mixture that serves as the area's base.Other ethnic groups added spices and sausages,along with the holy trinity of Cajun cooking, celery, onions and
peppers.


Like New Orleans, the dish is still constantly changing.Hurricane Katrina redefined the city in 2006.New ethnic groups came in, changing the city along with its '  cuisine.Gumbo takes on an Indian flavor at Saffron Nola. Chef Arvinder  Vikhu  fell in love with the dish thirty years ago after trying it in a New Orleans hotel.He gave the dish a different vibe ,enlivening  it with ginger, turmeric and ginger. A Far Eastern influence comes from the Vietnamese and Chinese restaurants that dot New Orleans' outskirts.Restaurateur Marcus Jacobs uses their flavors in his restaurant, Marjie's Thai curry gumbo.Some,such as the grand dame of Cajun cooking,Leah Chase, scoffs at this.She is the owner of the famed Dooky Chase.Hers is a traditional made with either  Andouille sausage or chicken.A few chefs have even served potato  salad with gumbo.This is sacrilege.The dish has to be served with rice although some chefs have used basmati and jasmine  kinds with it.

Gumbo is just New Orleans itself.It's constantly changing yet retains its'  roots.It will still go on, reflecting a rich and varied heritage.
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Shutdown Support

We are in the middle of a rare government shutdown. Thousands of families are affected, thanks to a president bent on getting his ways. We need to support all those workers  in whatever way possible.

There are many ways to help out. Making a casserole or large shepherd's pie  is always welcome. It'll not only feed the family but also provide leftovers. Another idea is hosting family dinners or inviting the kids over for a Taco Tuesday or Meat Loaf Monday .  For a really nice treat, take them out to their favorite  restaurant. Getting together, even with the kids , is a great way to temporarily forget what's going on.It'll save on food bills for the affected families.Many families may balk at the idea of charity however there are a couple of ways around this. One is telling them you'll save them a shopping trip and shop for them. Tell them that they can pay you later when the shutdown ends. You can also give them a belated holiday gift in the form of a gift certificate for their favorite supermarket. $100 dollars may not buy a lot these days but it's enough to get the basics, from fresh fruit and vegetables to toilet paper and paper towels.If the whole neighborhood or family chips in, there could be close to five hundred dollars of gift certificates. This could last a couple of weeks  if those affected are frugal.

This idea can also apply to smaller food purveyors and restaurants.Bakeries can definitely help out with whatever overage they have. There are so many loaves and rolls  that will be turned into breadcrumbs.Even offering a free cookie or cupcake helps and brings even just a glint of  happiness.Family owned restaurants can give certain percentages off on lunches and dinners. Diners can follow suit as well.Since some food pantries will also be affected , smaller shops can donate meats, fruits and vegetables.Mid size companies that produce pasta and ice cream could also donate along with any of the artisanal  food producers.As for food pantries, a very good portion are welcoming those hurt by the shutdown.There's no shame in accepting help .It will just be temporary and food pantries can provide the sustenance needed during these hard times.

We need to stand shoulder to shoulder with those affected by this shutdown.Unlike our government, we will be there for them.We will make sure they do not want.

Rescue Mission

Some dishes flop.It's just the nature of cooking.My cabbage steaks were not a big hit.I should have kept them in the oven for another ten minutes.Another problem was that there was just too much cabbage


There was only one thing to do - turn those crispy leaves into pescoi ,Piedmontese stuffed cabbage.This dish is usually made by first cooking polenta,and then letting it cool.Once cooled it placed in cabbage leaves.These are rolled, like dolmade,grape leaves, tied with just seeing thread(always white) and then fried in butter.The rolls are then fried until the cabbage leaves turn translucent and the polenta can be seen.These are then submerged in a mix of salvia, a type of thyme,red wine vinegar and garlic.

I marinated the steaks in garlic and thyme infused red wine vinegar for two days.

It had a stronger, more pickled taste than the rolls.The polenta was needed.

I used masa harina, the Mexican cornmeal which is finer  than the regular cornmeal.I cooked up a cup of it.

Then I deconstructed a centuries old dish.Instead of being one stuffed inside the other,they were placed side by side.

I put the polenta on the cabbage leaves and magic!!!The same taste that I grew up on.The polenta's mildness was the perfect foil to the puckering tartness.I like this deconstructed way better.There's never the threat of getting thread caught on my teeth

The cabbage steaks bombed.The deconstructed pescoi didn't.This was the perfect rescue mission.

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Cabbage Steak Night

Cabbage steaks are a trend too big to ignore.They are everywhere, from Martina McBride"s new cookbook to Pinterest.Of course I had to give them a try.

It starts with a large cabbage head.

Too large.

It was then sliced into  1/4 inch slices.

Placed on my largest cookie sheet.They are then brushed on both sides with olive oil, and seasoned with a good sprinkling of sea salt and fresh ground pepper.

It was a large cabbage so I had overage.

This too was oiled, seasoned and roasted.Here are the results.

The crispy parts were delicious but on the whole the steaks were kind of bland.

Sooooooo

I turned it into a deconstructed pescoi - Piedmontese pickled cabbage sans polenta.

The leftovers, crispy bits and all are marinating in a garlic infused apple cider vinegar marinade.

Will I make cabbage steaks again?The recipe does have to be tweaked, so maybe.

Martina McBride's Harmonious Cooking

Can one person be super talented in two diverse fields?Yes, if you`re Martina McBride.This country music star is also a super nova in the kitchen.Her new cookbook is proof that she has created award worthy recipes any home chef can make and bake.

Martina 's Kitchen Mix (Oxmoor House Publishing 2018) is a fun, buzzy melange of recipes, how it's and host advice.Me.McBride,an award winning singer ,loves to cook.She garners recipes as she does songs.Music runs through this cookbook.Each chapter is introduced on a  picture of a classic vinyl lp.Since she also comes from the heartland - Kansas andNashville,her family figures large in this,She even has a page explaining who's who along with using her and her husband's family recipes.Like many of us she also copies recipes from her favorite restaurants too. The advice comes at the end of the cookbook.There is a playlist of her favorite songs, from Amy Winehouse's Rehab to John Mellancamp's Small Town with other great hits from everyone from Aretha to Mick.There are the typical chapters ranging from Breakfasts and Brunch to Desserts.Ms  McBride has an excellent chapter at the back of the book about basic recipes, ranging from garlic bread to gremolata.There are also recipes for cranberry orange relish and homemade caramel sauce.

Do the recipes hit the high notes?YES!!!! There are so many that I want to try.They all seem delicious and unique.On my to make list is her Springtime (or Anytime) Quiche rich with asparagus and ham along with a variety of different cheeses.Ms. McBride is a cheese freak so it figures prominently in many of her recipes. Her soup recipes are amazing. Ms. McBride's Very Green Broccoli Soup  is the perfect chill chased that not only has broccoli but onions and celery added and a topping of gremolata.One I'm excited about is the lasagna soup, with all the ingredients  of a homemade lasagna save the wide noodles.Smaller pasta is subbed in.There are classics reflecting such as her mom's Pot Roast with Gravy and Chicken and Potatoes with Roasted Lemon and Rosemary Sauce.These both would make for perfect Sunday dinners.For vegans there are cabbage "steaks" with eggplant tomato sauce .This is a healthy take on steak Pizziola. Sides include sauteed spinach long with sauteed kale with Parmesan and toasted walnuts. I love the dessert recipes, especially the cookies.One recipe on my radar is the no Bake Peanut Butter Chocolate Cookies along with the Thin and Crispy Chocolate Chip Cookies which would rival any bakery crisp cookie.

Ms. McBride's cookbook is Grammy golden.It is chock full of all sorts of tasty and easy to make recipes. It is a harmonious book, with an orchestra of great tastes and flavors.