CRANBERRY-ORANGE SAUCE: I have received several requests for this recipe. It is a sure fire knock out.

Saturday, November 22, 2008

Cranberry-Orange Sauce: try this for a sure hit on Thanksgiving

In the mid-90's, my friend, Gail Carr, prepared Cranberry-Orange Sauce at an outdoor Thanksgiving dinner at the Carr farm in Micanopy. Frankly, it stopped me in my tracks and I have prepared it for every Thanksgiving since then to consistent applause. If you do not try this dish, you will "need to have your head examined." This recipe is abundantly easy.


CRANBERRY-ORANGE SAUCE

Ingredients:

1 large orange or 2 tangerines
1 bag of cranberries, 12 oz.
1 package of frozen raspberries in syrup
1/2 cup of sugar
2 tablespoons, fresh lemon juice
3 tablespoons, orange flavored liquer such as Triple Sec

1. From the citrus fruit, zest 1 teaspoon of peel and squeeze 1/2 cup of juice

2. In saucepan, heat all ingredients (except the liqueur) and bring to a boil. Reduce heat to medium and cook uncovered until most of the cranberries pop and the mixture thickens slightly. Stir as needed.

3. Remove the saucepan from heat and stir in the liqueur.

4. Stir into serving bowl and refrigerate for three hours before serving.

Note the new site for Slow Food Gainesville....excellente!

https://sites.google.com/site/slowfoodgville/

Congratulations to Slow Food Gainesville for a new web site that looks great.

Marilyn Monroe's Dressing Recipe from NY Times

Don't miss this article and recipe. I will be attempting this one ASAP.


http://www.nytimes.com/2010/11/10/dining/10marilyn.html?_r=1&scp=2&sq=marilyn%20monroe%20&st=cse

Stephen C. O'Connell's Favorite Dish: clipping from my mother's files

I found the following recipe in my mother's files. It is attributed to Rita O'Connell, the then University of Florida President's first wife who pre-deceased him. President O'Connell later re-married and lived a very happy life in Tallahassee where he had served on the Florida Supreme Court. I am not sure where the yellowed clipping came from, but the type face indicates to me that the Gainesville Sun was the likely source.

My mother and Rita were very good friends and spent a lot of time in our living room discussing the intricacies of academic entertaining which Mrs. O'Connell had to master in short order when Steve became president of the university.

I have known a number of First Ladies of universities and Rita was my favorite. She was always very warm and gracious (as was Steve) and patient with my budding beard, long hair, and (of course) Roman sandals.

First Ladies of universities in those days were an extremely important part of the political life of a university and supervised innumerable social events at the President's House on campus. They were unpaid for their hard work, under-recognized, but integral to the workings of their spouse's administration.

To underscore that, when looking to post this recipe, I could find a picture of President O'Connell on-line, but did not find one of Mrs. O'Connell. These women deserve a vote of thanks by all members of the Gator Nation. Greater recognition of their contributions to campus life need to be given to these women.

The world is a better place for having Steve and Rita O'Connell be among us. I smile whenever I think of them.

VEAL CUTLETS

Ingredients:

Veal cutlets, 1 per serving
Fresh mushrooms
Spring onions
Frozen artichoke hearts
Salt and pepper
Paprika
Flour
Sauterne cooking wine

Cut the veal into bite-sized pieces. Shake on salt, pepper, paprika, and flour. Brown the meat in a frying pan, using corn oil. Cook until tender.

Place in a casserole with chopped stems of fresh mushrooms and chopped spring onions, saving the chopped onion stems for the top. Add one-half cup water and one-half cup of sauterne wine, just enough to cover.

Cook the dish uncovered for about 45 minutes in a 350-375 degree oven.

Cut the thawed artichoke hearts and mushroom caps into quarters.

Add both to the top of the casserole along with the chopped onion stems. Spoon gravy over the top frequently for another 15-30 minutes. Serve warm.

from the Fresh from Florida blogger's e-mail per Rosemary

Florida Herbs: Rosemary
Laura | October 25, 2010 at 9:00 am | Tags: herbs, Nutrition, rosemary | Categories: Healthy Living | URL: http://wp.me/pnlCH-1IX

With the holiday seasons quickly approaching, special meals make them memorable. Sometimes the most memorable things we take with us are the smells from these beloved mealtimes as our favorite dishes are enjoyed. The smells we equate with these delectable dishes are usually due to the herbs corresponding with seasonal smorgasbords. To help your season and mine be more memorable than ever, I looked into some helpful herbs that will make any dinner table better.

Rosemary is a beautiful herb with bright evergreen foliage. The aroma is warm and peppery with a sense of pine. The taste is has a woody, balsamic aftertaste. Rosemary is commonly used with veal, chicken, pork and lamb, and it can be added to butter, salt or pepper. Veggies in need of a little butter can be spruced up with a little rosemary as well. Salads and olive oil also go well with the addition of rosemary. Many recipes recommend adding rosemary to soups and eggs. You can find rosemary chopped, whole and ground. Unlike some herbs, rosemary can be overused in cooking, because it does not diminish with cooking. Rosemary can also be used for potpourri, and linens can be dried in the sun spread over rosemary.

Some health applications we can enjoy from rosemary are: vitamins A, E, B6, and C, a-beta carotene, niacin, folate, magnesium, manganese, calcium, selenium, zinc, omega 3 fatty acids, phosphorus and potassium. Rosemary improves circulation, stimulates your immune system, improves digestion, increases blood flow and can reduce asthma attacks. Pregnant women should be careful of this herb.

This is definitely an herb to add to your meals. I enjoy roasting veggies in the oven with this herb and find that it not only tastes remarkable but the aroma is enjoyable as well. Remember a little goes a long way with rosemary, so all you need is a little with any dish.

NY Times article shows how behavioral psychology can be applied to lunch line design

http://www.nytimes.com/interactive/2010/10/21/opinion/20101021_Oplunch.html

DINING RECOMMENDATIONS FOR GATOR FANS GOING TO THE BAMA GAME

I grew up in Gainesville FL, but lived in Tuscaloosa from 6th grade through my sophomore year in high school. I consider both towns to be home.

Tuscaloosa is a lovely place where Southern hospitality still thrives. Here are some dining recommendations for those traveling north for Saturday's game between the Gators and the Tide.

IN TUSCALOOSA/NORTHPORT:

15th Street Diner: reasonably priced Southern cooking. The best of down-home veggies etc. Great meat loaf.

The Waysider: Fabulous breakfast spot. Always very busy. Coach Bryant ate here a
lot.

The City Cafe (Northport): Like the Waysider, an iconic breakfast. Another Bryant haunt.

Nick's in the Sticks: Super beef filet...funky atmosphere...very tasty food and never chic

The Cotton Patch: on the road to Birmingham and is a Southern cooking landmark. I prefer 15th St. Diner myself.

Archibald's: A's is the best barbecue in T-town, bar none. They serve take out only from a block building in Northport. Not the easiest place to find. Follow the smoke.

Dreamland Barbecue: The original location is loved by many. Just ribs, white bread and tea....no sides. Very good, but should be over run by Tide and Gator fans alike.

The Cypress Inn: pricey but said to be good. They are located on the banks of the Black Warrior River and the ambience/view is great.

If you love American art: The Jack Warner Art collection is a must-see. It is located in the old offices of the Gulf States paper mill located near Lake Tuscaloosa.

IN MONTGOMERY:

Lots of chains, but good food is still available. For lunch: the Montgomery State Farmers' Market has an excellent country cooking buffet. For supper: Martin's fried chicken is revered all over the South. The Hank Williams museum is located in Montgomery for those who need to pay their respects while passing through town.

Between Montgomery and Tuscaloosa I recommend Jim's barbecue. The Twix and Tween in Centerville is not what it used to be, but they sell their sauce and I always buy a supply when passing by.

LAST TIPS: While Tide fans are the most fervent of sports fans, they are also very hospitable. Conduct yourself well and you will be rewarded with many kindnesses. Lots of yes ma'ms and yes sirs will serve you well. And, the evening meal is "supper." Lunch is "dinner."

THE GAINESVILLE SUN REPORTS THAT LOUIS' LUNCH WILL CLOSE IN NOVEMBER!

http://www.gainesville.com/article/20100930/ARTICLES/100939944/1118?Title=Louis-Lunch-closing-after-82-years

Louis' Lunch burger recipe

In a Yelp posting, one person claimed to have knowledge of the recipe for Louis' Lunch's burgers. They say it is: 1/3 ground beef, 1/3 ground pork, and 1/3 bread crumbs (plus spices).

If one were to jazz it up, add whatever spices you would add to your favorite meatball recipe or just salt and pepper. Further, I often add a healthy hit of olive oil when shaping the burgers. This adds a healthy fat and moisture to the finished product. Plus, it will enhance the crispy exterior that many afficianados of Louis's burgers crave.

THIS JUST IN FROM SLOW FOOD GAINESVILLE PER NATIONAL DAY OF ACTION THIS WEEKEND

Slow Food USA is hosting a national day of action this weekend -
Saturday, Spetember 25th! Let’s celebrate the advent of Fall and help
our community gardens to get a jumpstart! There are two locations
that we will be working and afterward we will have a potluck lunch
(details below).

1) Building raised bed gardens for Stephen Foster Elementary School
When: 8:30 am
Where: 3800 NW 6th St. Gainesville. FL 32609
What: Bring a snack, water, gloves and a shovel if you have one, and
plan to help the school set up their fall gardens!

2) Highlands Presbyterian Church has 10 raised Gift Garden beds and
would like to invite the community to come help plant, tend and
harvest the Fall garden. All food form the garden will be used as a
community resource.
When: 10 a.m. - 12 p.m.
Where: 1001 NE 16th Avenue
What: Bring your water, gloves and come out to help. Highlands will
be providing seeds and seedlings for planting, however gardeners are
also welcome to bring seeds or seedlings they would like to cultivate
in the Fall garden. Highlands will have an assortment of gardening
tools available, however if you have your own hand tools, please bring
them along. If you have questions regarding this or future involvement
with the Highlands Community Gardens, please contact Rev. Alisun
Donovan (352 214 0117) or Donna Mitchell (352 328 6579).

We hope you can join us, the workdays we will be having a potluck
lunch (doors open at 11:30) at Highlands Presbyterian Church for all
foodies and gardeners interested in conversation about community food
programs, gardens and how we can reinvigorate Slow Food Gainesville by
helping out with these types of projects.


Also, I (we) wanted to let you all know that we are renewing our
commitment to keeping our Slow Food group active! After a year of
dormancy (baby, new job, etc....) we are ready to recommit to you,
Slow Food, and helping our community move the needle for
sustainability in our food system! I hope to post at least every
couple weeks to share opportunities and ideas as I did before, will do
my best to get he website up to date and keep it more active and we
want to get more invovled with these and other community gardens as
well as start hosting farm tours and potlucks again. If you have any
info or ideas and time to share, feel free to drop us a line -
slowfoodgainesville@gmail.com

See you in the garden!
Anna and Melissa

Hawaiian Pork Chops

This is a new recipe I am working on. Any comments will be appreciated. We are enjoying the dish and find the left overs to be very tasty.


HAWAIIAN PORK CHOPS

5 or so large loin or boneless pork chops
Salt and pepper
Olive oil, 3 tablespoons
1-20 ounce can, crushed pineapple
1-14.5 ounce can, diced tomatoes, drained
2-3 teaspoons, Cajun seasoning,
2 tablespoons, garlic powder
2 teaspoons, black pepper
2 teaspoons, pepper flakes
2 tablespoons, soy sauce


Heat up a large skillet on medium heat. Add olive oil and allow it to coat the pan.

Salt and pepper both sides of the chops.

Place the chops in the skillet. They should sizzle when added. If not, turn up the heat.

Sear the chops and turn after they look golden brown on one side. Do the same for the back side.

Add remaining ingredients.

Bring to a boil and then lower heat to very low. Cook slowly on the stove top, semi-covered. When the pork reaches 160 degrees turn off the heat, cover, and prepare plates.

Serve with grits or rice.

Local Food Entrepreneurs: Pay Attention to Blue Oven Kitchens

Go to Blue Oven Kitchens' site (www.blueovenkitchens.org) for the status of the incubator kitchen being planned (now known as Blue Oven Kitchens). Regular trainings are scheduled and everyone interested in expanding the local food industry should be take advantage of these opportunities.

The Gainesville Guardian reports on new kitchen at West Coast Seafood

http://www.gainesville.com/article/20100826/GUARDIAN/8261009

The new kitchen at West Coast Seafood, a new addition to their business, is cooking to order fresh seafood from their seafood market. In other words, you buy, they fry. We will be checking it out soon.

I am always looking for more seafood outlets and I plan to go back and see how West Coast rates. The garlic crabs will be high on the to-do list.

If this article's descriptions pan out, West Coast Seafood will be one more reason why Eastside Gainesville dining is the best in the city.

Will keep you posted.

EDIBLE PLANT PROJECT: A VERY WORTHY LOCAL FOOD GROUP TO KNOW ABOUT

Check out this group at their site: www.edibleplantproject.org. They are holding workshops today at 11 am at the Friends of the Gainesville Organic Blueberry Farm, 1621 SE 15th Street, Gainesville, FL.

NY Times column on food safety is a must-read. Action needed to enhance food safety

http://www.nytimes.com/2010/07/25/opinion/25schlosser.html?_r=1&scp=2&sq=food%20safety&st=cse

Adirondack Crescent Cheeses Extolled in New Book

http://www.facebook.com/home.php#!/note.php?note_id=138192759538557&id=318937002745

Check out this new book by the Halls, our North Central Florida neighbors!

HOW TO DO FLORIDA: NEW WEB SITE

WWW.HOWTODOFLORIDA.COM is a new web site that is now up and running. The site is run by the State of Florida ag folks and will spawn a state-wide television program beginning in the fall on Sun network. It looks good and promising. Check it out.

JUST DISCOVERED A COOL FLORIDA BLOG: PURE FLORIDA

CHECK OUT THIS BLOG: WWW.PUREFLORIDA.BLOGSPOT.COM

This Rival slicer is like the one I own and use regularly. Saves $3/pound over deli-sliced meats.. Slice your own and save $$$$.

FYR: Great article on maintaining cast iron pans

http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html?utm_source=Serious+Eats+Weekly+Newsletter&utm_campaign=53f9805033-Serious_Eats_Weekly_Newsletter_June_14_2010&utm_medium=email