http://www.boomercoffeehouse.com/index.php Strategies for living the next 50 years en michael@boomertake2.com Copyright 2009 2009-04-06T21:24:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/fermentation_gone_wild/ http://www.boomercoffeehouse.com/index.php/news/article/fermentation_gone_wild/#When:16:25:00Z Using the natural yeast floating around in the air, I’ve captured it and put it to good use.  The wild yeast has made its home in my mason jar wher I keep it fed.  It’s so happy there, that it creates the natural bubbles that I then turn into my own natural ginger ale - with real ginger and brown sugar. Cooking Organic 2008-08-03T16:25:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/ginger_miel_and_ginger_fizz/ http://www.boomercoffeehouse.com/index.php/news/article/ginger_miel_and_ginger_fizz/#When:16:43:00Z I’m a ginger lover. I cook with it, infuse honey with it, drink it as tea, get it in ice-cream, eat it as candy. Ginger has digestive health benefits as well as being delicious and zingy. I also enjoy ginger ale and ginger beer from time to time, but like candied ginger, i tend to limit my use of them these days because of the high sugar content. Cooking Organic 2008-07-13T16:43:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/light_for_summer_dinner_selections_increase_your_energy_levels_with_a_seafo/ http://www.boomercoffeehouse.com/index.php/news/article/light_for_summer_dinner_selections_increase_your_energy_levels_with_a_seafo/#When:22:09:00Z As the Summer Season climbs and we approach the month of June, look out for ways to boost your energy when either vacationing or spending more time outdoors. Your diet plays an important role in your body’s energy efficiency!  Avoid zapping your energy reserves and consider eating small, but regular meals to sustain energy levels and keep you blood sugar levels steady.  A fabulous recipe that I tried for dinner this month is what I like to call “Garlicky-Gingered Wild Grouper, topped with Fresh Corn, Mango, Capsicum & Cilantro”.  It is the perfect recipe for a hot day’s work and is incredibly easy.  It is a clean cut filet of Wild Grouper touched off with a bit of Honey, Olive Oil, Fresh Ginger, Garlic, Sea Salt & Cracked Pepper.  Broil it on high to crisp the top and serve it over a bed of sautéed Kale or Baby Spinach.  Sounds yummy?!  Just wait until you read the next recipe for the Fresh Corn, Mango & Capsicum topper!  Try it out and enjoy this succulent summer recipe.  And as always I appreciate careful criticism and fun-filled feedback! Cooking Organic 2008-05-28T22:09:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/whats_up_with_the_fungi/ http://www.boomercoffeehouse.com/index.php/news/article/whats_up_with_the_fungi/#When:13:34:00Z We think of them as vegetables but mushrooms fall into a completely different classification — they are fungus (fungi is the plural). And because of that, they are nutritionally different than vegetables and other plant foods in some fascinating ways. Mushrooms, the fruiting bodies of fungi (in the same way that tomatoes are the fruiting body of the tomato plant), are unique in that they are not animal, vegetable or mineral. Mushrooms contain some compounds such as chitin (pronounced ki-tin), beta glucans, which is a complex sugar molecule (also found abundantly in oats and is the compound responsible for their cholesterol lowering effect), and glycoproteins that are not readily available elsewhere. These substances may account for some of the health-producing properties of mushrooms and their positive nutrition profile: low in calories, higher in protein than most vegetables, sufficient fiber, a wide array of minerals and plenty of B vitamins. The fiber chitin is also found in the exoskeletons of crustaceans (which nobody eats, we hope). A few years ago there was a product on the market called Chitosan, which supposedly helped block the absorption of the fat that you ate. I don’t know if it worked but mushrooms do help fill you up and provide a wealth of culinary possibilities. Most importantly for me, the taste, and often texture, of mushrooms make them incredibly appealing. (My husband would disagree, and that’s OK because there are more for me.) The most common mushroom is the white button (agaricus bisporus) mushroom which does not have much flavor but does add body to vegetarian foods. The crimini or brown mushroom contains less water than the white and therefore has better flavor. The portabella is just a bigger crimini and it makes a great “burger” when marinated and baked or grilled. There are also other cultivated “wild”mushrooms such as oyster, shiitake and maitake, to name just a few. Cooking with Mushrooms Mushrooms are a great addition to soups, stews, stir-fries, side dishes, veggie burgers and loaves. All the mushroom experts that I’ve spoken with recommend fully cooking your mushrooms to help make them more digestible. The main nutritional components of mushrooms are water soluble and are most easily digested in soups, stews and dishes that use liquid that you consume. Mushrooms usually contain quite a bit of water and need to be cooked thoroughly. If using mushrooms in a sauté, be sure to cook them until they release their liquid and start to brown which is when the flavor is most predominant. The less flavorful mushrooms, white button, crimini and oyster, are easily combined with other ingredients, while the more flavorful such as shiitake, portabella and porcini (wild mushrooms) can overpower a dish if you use too many. If you adore the flavor and have access to them (they tend to be more expensive than the others), use them as you wish. If fresh shiitake, porcini or other wild mushrooms aren’t available, you can use dried.  You can add the dried form directly to very soupy, longer-cooked dishes, or you can rehydrate them by pouring boiling water over them and then use them. Save the flavorful soaking water to use in the dish you are cooking, for stock or for other savory dishes.  Cooking Organic 2008-03-29T13:34:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/its_the_whole_dish_restaurant_reviews_by_tiffany_featuring_the_queen_of_she/ http://www.boomercoffeehouse.com/index.php/news/article/its_the_whole_dish_restaurant_reviews_by_tiffany_featuring_the_queen_of_she/#When:04:31:00Z This months restaurant review was chosen for The Queen of Sheba, an illuminate eatery offering prure, traditional Ethiopian cuisine.  Experience the truth and wisdom of ancient culture as you taste an abundance of fresh produce and meats prepared with pure oils and aromatics spices.  It’s The Whole Dish, restaurant reviews are written to inform and educate you about healthy eateries that recognize the use of Organic, Natural ingredients and who prepare foods without the use of preservatives, artificial flavors, and if at all possible, the purchase of meat and dairy containing growth hormones or animal bi-products. The restaurants are hand chosen based on their menu quality and order options for vegans, vegetarians, diabetics, raw foodists, and people with a gluten sensitivity. Restaurant: Queen of Sheba Where: 3636 Henderson Blvd. Tampa, FL 33609 Website: www.ethiopianrestauranttampa.com Cuisine Served: Ethiopian Parking: Plenty ! A lot is available to the left of the restaurant. A family style operation owned and cared for by a women whose name brushes the surface of each tabletop, Sebel; meaning “all that’s fresh from the harvest”. Originally from Ethiopia and its region of Kaffa, Sebel and her handful of helpers cook and serve to us traditional Ethiopian cuisine prepared using a rich array of cooking oils, clarified butter, organic grains, beans, and the highest quality meats available. Naturally prepared without the use of preservatives and fillers, each dish screams of spices like Fenugreek, Cumin, Basil, Coriander, Ginger, Saffron, Mustard, Cardamom, and more. Atmosphere: This perfect traditional setting brings calm energy throughout as you forget about your day behind or your night ahead. Lights are dim and the walls are stucco painted with hints of yellow-rust. Small table tops are covered in burgundy cloth and spread throughout the dinning floor. A comfortable space to join hands with one another and relax. Welcome Service: I arrived with a friend on a Wednesday night to be greeted by Sebel and a quaint table for two. She began service with a menu presentation and drink and appetizer suggestions. Menu Highlights: I applaud the Queen for her menu selection is quaint, yet simple offering famous traditions and noted clearly for its spicy or vegan quality. Soup: On special and served upon request is a Lentil Minestrone that is ultimately satisfying for each bite contains a hearty blend of organic Lentils, Potatoes, and Carrots stewed with Onions, Garlic, Ginger and spices. *Vegan, Gluten Free. Appetizer: A tasty favorite is Buticha, a pureed blend of ground Chickpeas mixed with Olive Oil, Onions, Garlic, and Peppers. Served cold, its texture reminds me of Hummus without the taste of sesame. Second to that, don’t pass up the chance to try a mouth watering and perfectly seasoned Vegetarian Sambussa. Hand made and stuffed with a combination of whole Lentils, Garlic, Onions, Pepper’s & Herbs. Lightly fried and well worth its calories! *Vegan, Gluten Free. Entree: Traditionally Ethiopian cuisine is consumed without the use of utensils and characteristically consists of spicy vegetable and meat dishes, served on top of Injera; a large, pancake-bread made from fermented Teff flour. Playing in tradition I dug into the Queen’s Eight Meal Special ! Using only pieces of Injera to pick up bites of entrees and side dishes containing combinations of Lentils, Collard Greens, Chicken, Lamb, Beef and Vegetables seasoned with Turmeric and Berbere; a Chili based Ethiopian spice blend similar to an Indian Masala. Amongst this incredible sampler I tasted a few more dishes I highly recommend. Shrimp Tibs, Queen Lamb Tibs, and Queen Beef Tibs are all beautifully prepared and remembered for their tender, juicy texture sautéed with Peppers, Onions, and Ethiopian Spices. Beverages: An experience all its own and offered at the Queen of Sheba is The Coffee Ceremony. The Kaffa region in Ethiopia is the birthplace of coffee beans. A time-honored, customary ending to meal consumption in Ethiopian culture is a Coffee Ceremony. It begins by roasting fresh coffee beans and then crushing them in a grinder called a Mukecha. Fresh coffee powder is then boiled in a traditional clay pot and served in small cups accompanied by a burning coal of Frankincense. This is a replenishing act for soul cleansing. This was a peaceful ending to an energetic eating experience. Also available are unique selections of Ethiopian Imported Beer and Wine as well as soda, juice, and ice tea. A sweet, crisp, blend of fruits to sample is Addis Tej, a white, honey wine that is similar to a Riesling or a desert wine. Gouder, a dry red wine is one I suggest to try with your meal. It offers low acidity and mild hints of plum. If you are a beer drinker, I suggest Harar. Its refreshing taste of amber is pleasing to the palate. Cooking Organic 2008-03-20T04:31:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/mollie_katzen_vegetables_that_maybe_you_cant_live_without/ http://www.boomercoffeehouse.com/index.php/news/article/mollie_katzen_vegetables_that_maybe_you_cant_live_without/#When:03:04:01Z Mollie and I spoke about the book.  She tells me that she’s very pleased with the book. “It’s storybook-sized which is 8 ½ by 11 inches. I did all the hand lettering and the fonts. It took me 1 ½ years.” She said that she felt the need to get back to something closer to the Moosewood style of a hand written and illustrated book. The bright green cover and colorful vegetable illustrations give away what’s inside the book. Cooking Organic 2008-03-18T03:04:01-05:00 http://www.boomercoffeehouse.com/index.php/news/article/no_pressure_cooking_the_vegetarian_way/ http://www.boomercoffeehouse.com/index.php/news/article/no_pressure_cooking_the_vegetarian_way/#When:20:22:00Z If you’ve never seen a pressure cooker, they are a curiosity. If you have, you might conjure up frightening images of hissing pots and food on the ceiling, or worse. I saw the aftermath of my mother’s pressure cooker and vowed never to use one of those. And I don’t. My new, second generation, pressure cooker is safe, quiet and produces healthy food in a fraction of the time of conventional cooking methods, keeping me cool while cooking in the summer and making hot food really hot in the winter. Cooking Organic 2008-03-05T20:22:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/culinary_vacations_endulge_your_senses/ http://www.boomercoffeehouse.com/index.php/news/article/culinary_vacations_endulge_your_senses/#When:04:59:00Z As the host of Culinary Vacations, a cooking school with five locations in Europe: Spain, France and Italy, I have the opportunity to live in Europe five months out of the year, experiencing the European way of life first hand.  In Europe, we find a very a different lifestyle than here in the States.  We often spend as much as three hours at lunch or dinner, a laid back way to soak in the atmosphere and enjoy each others company. Having said this, I must admit I do appreciate the States for at the very least the convenience of going to the grocery store at 11:00 at night to indulge any craving--ice cream, fruit, pizza.  In Europe, however, most stores close at 8:00 p.m. and you can’t even buy gas if you go out on a Sunday.  In countries like Spain, France, or Italy, I must remember that most stores close in the middle of the day for siesta. In fact, Spain takes the longest siesta in Europe, with everything shutting down between 12:00 and 4:00.  After awhile, one gets used to this slower pace and learns to plan ahead. A few years ago in Italy, friends called me and asked me to go for a walk with them on one bright and clear Saturday afternoon.  When they arrived to collect me for the walk, they carried with them many cloth bags.  I asked them what the bags were for.  They told me that they were for chestnut season and that we were going to walk in an area up in the hills with a very large grove of chestnut trees with ripe chestnuts scattered all over the ground.  That day we gathered so many chestnuts we didn’t know what to do with them all. Happily, they keep well and you and can be eaten in weeks to come. Cooking Organic 2008-03-05T04:59:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/power_quinoa_seed_miraculous_qualities/ http://www.boomercoffeehouse.com/index.php/news/article/power_quinoa_seed_miraculous_qualities/#When:14:12:00Z Quinoa (pronounced Keen-wah) is an ancient food that is becomming well known in North America. Cultivated in South America since 3000 B.C. by millions of native inhabitants this staple food is known as the “mother grain”. This powerful seed offers a nutty taste solution for Vegetarians and Diabetics with a balanced Amino Acid source of high quality Protein and a low rating of 35 on the Glycemic Index. Cooking Organic 2008-03-04T14:12:00-05:00 http://www.boomercoffeehouse.com/index.php/news/article/quick_start_guide_to_pressure_cooking/ http://www.boomercoffeehouse.com/index.php/news/article/quick_start_guide_to_pressure_cooking/#When:20:47:00Z No matter which brand of pressure cooker you choose, remember that the pot can only be one-half to two thirds full, depending upon the contents. I suggest choosing the largest cooker, 6-quart or more, that your budget and cabinetry will allow. Avoid aluminum and choose stainless steel. Look for a little button that pops up as opposed to any mechanism that will jiggle or hiss. This newer version is called a spring-valve pressure cooker. A pressure cooker is an investment and one that will pay off in the long run (with time, energy — yours and the planet’s, and money) but you can expect to pay upwards of $100 for a good one so don’t let it sit in the box. Take it out and try it (using the water method mentioned below) to be sure that you want to keep it. Otherwise return it and try again. Cooking Organic 2008-03-03T20:47:00-05:00