Why do some vegan food recipes emulate carnivore recipes?
The sandwich in the above photo contains no meat, no juices, no glistening gristle, so do not disguise it as a hamburger. Fraud. Call it what it is; a lamb sandwich, the ‘m’ is silent. And for Pete’s sake lose the traditional burger bun. That’s ours too. Use bread. Any bread. A special bread specific for your la’m’b sandwich but, you can not call it a Verger. That’s too close and too low effort. Vegans the world over have made a choice and consequently must own it! If you’re going down the vegan road leave off the analogies and stop co-opting names like burgers, hot dogs, et al because those names all belong to us. Those names belong to the domain of the carnivore. Your domain is over there somewhere. Afterall, we don’t cut top sirloin into a perfect rectangle, coat it with high gluten flour and call it tofu. #OwnIt
Folks are passionate about their chowder and most will tell you they have the best chowder recipe. Maybe they do, maybe they don’t. But you just know the best recipes begin with the best ingredients and farmersdotter has access to the best ingredients in the world. Beginning with shellfish from the Oyster Man. He is the authority on shellfish.
Unless you live on Oyster Man’s delivery route between Cortes Island and The Kootenays you are most likely unaware of him. We are fortunate to be able to buy these amazing fresh bivalves as he passes through the Similkameen Valley en route to Nelson .
Mussels, Clams, and Oysters, nurtured in the chilly waters off the coast of British Columbia. These guys are arguably the finest shellfish available anywhere.
We always buy enough seafood to have a feast the first night knowing the leftovers will become chowder. See our preparation for steamed mussels to get you started. This works well for clams or a combination.
Most every ingredient in farmersdotter chowder recipe is certified organic and sourced from our farming friends and neighbours of Cawston. Only the best.
After feasting on five pounds each mussel and clam and usually a couple dozen fresh shucked oysters, the leftovers are ample enough to yield a couple dozen bowls of chowder.
Begin by sauteing onions, shallots, and garlic in olive oil and butter on medium-low heat in a very large pot. Like a very large pot.
Throw in celery and carrots. Look at these amazing heirloom carrots we use from Honest Food Farm. If those colours don’t scream clean prostate nothing does. Continue to saute until vegetables are at least fully translucent if not slightly browned.
Next add the broth from the last night’s feast which consisted of sauteed onion and garlic in butter and olive oil with vermouth and white wine then topped with fresh lemon, parsley, shallot and plum tomato.
Now is when you can own this recipe and add any quality ingredient you want. Clean out the fridge. Add some nice heritage fingerling potatoes chopped into cubes for a great bite. To add more umami toss in mounds of sauteed mushroom and a dollop of tomato paste. Go bananas.
Continue to simmer then prior to service add cream. Yes, cream. Certified organic heavy cream. 36% with no fillers or stabilizers. Anything less is not cream, it is a stabilized carrageenan filled wanna be. Check for salt and pepper then serve with an astounding bread and you will have your very own, not to be duplicated best chowder ever.
So search out food producers in your neighbourhood. Get to know them and before you go grab a bottle of wine to share. Grab two. Your best recipes start here.
Among the first to be recognized as a medicinal herb, garlic has a history that dates back some 5000 years.
A CBC article suggests eating raw garlic twice a week can cut the chances of lung cancer by almost half. In addition to cancer fighting properties consuming fresh garlic is a wonderful way to boost your immune system. The jury is out whether or not similar results can be achieved with cooked garlic.
Your challenge then becomes how to introduce fresh garlic into your daily diet for a long and healthy life. We know a few garlic devotees who carry fresh garlic with them and routinely chew on a few cloves a day the way some people chew Chiclets. Both difficult to swallow and one should be avoided altogether. So how best to consume fresh garlic?
Add fat. Adding a little fat to fresh garlic better facilitates the uptake of garlic’s goodness, in this case the allicin.
And isn’t just about everything better with a little fat? Be it butter, pork, your significant other, or olive oil, how can you possible go wrong? Fat is good. Yes, yes it is. In moderation fat is good. We need fat. Just not a ton of it. Dirt is better with butter.
Here are five easy ways to add fresh garlic into your daily diet.
1 Fresh Garlic Bread / Toast:
A slice or two of sourdough rubbed with a fresh garlic clove will lend a mild garlic flavour to the bread. For better allicin uptake mince a fresh clove of garlic and combine with a fat-pat of butter or a teaspoon of cold pressed olive oil. Now spread that on your toast and feel the heal. Fast food to help cure your ills. Unlike McProcessed McGarbage.
2 Aioli with Fresh Garlic:
Dip everything in garlic aioli; fresh veggie sticks, taco chips, bread, your finger, whatever.
To make garlic ailoi mix crushed garlic with some simple homemade mayonnaise. Really? Okay.
In a nutshell – Simple Homemade Mayonnaise:
1 tablespoon lemon juice
Up to 1 fat cup of olive oil
Combine the egg and lemon juice in a food processor and blend while slowly pouring in olive oil until emulsified and thick. That will basically do.
Add good stuff like chopped fresh Italian parsley, basil, savory, chervil, tarragon, pickles, or combination thereof to personalize this incredible dip.
3 Pesto with Fresh Garlic:
Every summer farmersdotter scoops up fresh basil from our garden and those of our neighbours. The basil gets washed and dried and is then processed with fresh garlic, parmesan cheese, olive oil and pepita (pumpkin) seeds. Pine nuts are awesome but way to expensive for the amount of pesto we consume.
farmersdotter concludes your money is better spent purchasing the best of the rest and if you want to splurge on pine nuts then sprinkle them on top at serving time. Besides, if you toast the pepitas you will achieve a lovely well balanced nutty flavour.
farmersdotter prepares enough pesto to last all year. After processing, the pesto is divided into small batches, enough for a few days, and placed into a container appropriate for freezing.
Some recipes will caution against processing the parmesan and olive if you intend to freeze your pesto but honestly farmersdotter says do it all at the same time. We eat pesto in February and it is as wonderful as pesto freshly prepared in July.
1 pound (6 cups packed) fresh basil
1 – 1/2 cups virginy fat olive oil
1/2 cup roasted pepita (pumpkin) seeds
1 cup grated parmesan cheese
4 – 8 cloves fresh chopped garlic
Salt to taste
This is such a versatile recipe. Experiment with fresh or dried chili peppers to add a layer of interesting heat. Substitute a portion of the basil with Italian parsley for an earthy overtone. In season farmersdotter will use our fresh garlic scape in place fresh garlic cloves.
Regardless of which combination of herbs you choose as your base, a good quality olive oil and parmesan cheese processed with fresh garlic and nicely toasted seeds and or nuts will yield a very satisfying pesto appropriate for freezing. Just what you want in February.
4 Guacamole with Fresh Garlic:
In a bowl mix all ingredients with a fork until smooth and dip your way to long life and good health!
3-4 cloves of minced garlic.
A couple of nicely fat-ripe avocados.
1 medium finely chopped red onion
2-3 seeded Roma tomatoes finely chopped
Half bunch of chopped cilantro or Italian parsley.
Fresh squeezed lime juice to taste
Salt to taste
Lime zest (optional)
5 Hummus with Fresh Garlic:
Simple is best when it comes to preparing hummus with fresh garlic. This is one recipe where you want to resist adding weird shit for the sake of personalizing it. No one cares. Do it simple and do it right.
The only oil used to prepare traditional hummus comes from tahini. If you want to be a purest you can roast off and blend your own sesame into tahini but commercial tahini is just fine. If you desire olive oil then drizzle a little on top of your hummus at plating time. Nice.
For best results use small grained chickpeas. Avoid canned chickpeas and the larger garbanzo beans as they will rarely produce the soft and fluffy texture you want.
Regardless, to achieve a soft and fluffy texture simply soak chickpeas overnight in fresh water enough to cover plus an inch or two. In the morning drain chickpeas and place them in a cooking pot. Again cover with fresh water enough plus an inch or two only this time add a pinch of baking soda. Place pot with chickpeas on a burner and slow boil until tender.
Forget the whole chickpeas have a weird-texture skin-thing going on. The baking soda has taken care of that.
Once your chickpeas are cooked tender, drain and rinse then set aside.
Process tahini, lemon juice, and garlic into a paste. Add chickpeas and process until smooth. Add the necessary salt to taste.
If desired, though not totally necessary, add the cumin and parsley to taste reserving olive oil and paprika for plating.
2 cups chickpea
4 big fat tablespoons of tahini
4 cloves chopped fresh garlic
4 teaspoons fresh squeezed lemon juice
Coarse sea salt to taste
Ground cumin to taste (optional)
1/2 cup loosely packed chopped parsley (optional)
Olive oil for drizzling (optional)
Pinch paprika sprinkled on top after plating (optional)
There is a aquaculturalist well known throughout Southern BC to sea-foodies, and in particular to us shell-fishies as the Oyster Man. His passion for bivalves is intoxicating, and isn’t that just what you want from your aquaculturalist?
Oyster Man is pretty much everything you’d expect from a man of the sea. Solid stature, sparkling sky blue eyes, sea-salt grey and pepper black full beard crowned with the requisite maritime chapeau. Very satisfying. Everyone loves the Oyster Man.
During the Cortes Island shellfish season Oyster Man can been seen from shore hand harvesting his wonderful bounty at low tide. In Oyster Man’s world “when the tide is out, the table is set.”
It will be 9:00am when Oyster Man temporarily sets up shop at our neighbours organic poultry farm in Cawston. In attendance will be local farmers, foodies and vintners lucky enough to be included at this semi-secret rendezvous.
Imagine sampling and discussing beautiful ocean fresh oysters at 9:00 in the morning. An impromptu tailgate party ensues with Riesling and Chardonnay graciously shared by Little Farm Winery lacated down the street. Orofino Vineyards from up the street will be along in a moment. Talk about bookends. Oyster Man shuck another!
Our standing order from Oyster Man is ten pound mussels, five pound clams and a couple dozen small oysters. Upon my return farmersdotter gets right to work debearding the mussels, scraping the clams and shucking the oysters.
The oysters are consumed raw in accordance with Oyster Man’s recommendation: Unadulterated, swimming only in their own nectar. But seeing how Oyster Man is probably past Osoyoos by now farmersdotter can not resist adding finely chopped shallots, from yet another neighbour and fellow shell-fishie, plus fresh squeezed lemon. No honey and, for this one time only, no hot sauce. Thou shalt let the Oyster be.
The plan is always the same. Feast on fresh steamed mussels tonight and with the leftovers farmersdotter makes the best, and we mean without a doubt the best chowder anywhere. Ever. Period.
The secret to good chowder is simple and begins with the preparation of your mussels and/or clams for steaming. Going forward, and bless you for making it this far, we’ll defer de facto to mussels but the same could be said for clams or combination thereof.
In a huge pot melt butter and olive oil together over medium-high heat. Add garlic, shallot and red onion and saute until translucent.
Now you are going to add the mussels but just before you do tip in the vermouth or half-decent white wine. Or both, what the hell.
Okay, quickly add the mussels, stir and cover to let steam for about five minutes.
Immediately prior to serving add and stir in the tomato and parsley.
Empty everything from the steam pot into a nice crockery serving bowl and crush citrus over the top. Keep some citrus on the side and use liberally for brightening things like your drinks or the mussels at the bottom of the bowl.
It goes without saying that viable mussels will open during the steaming process. Mussels who choose to remain closed should be avoided for being antisocial and potentially toxic.
Enjoy with fresh focaccia or naturally leavened bread for dipping.
It is vital to retain the liquid from the serving bowl in order to make farmersdotter chowder. Next time. Cheers!