Michael Pollan's Short Stop-Motion Animation Film

I have been a fan of Michael Pollan's for awhile now.  When I first read Omnivores Dilemma I said he articulated much of what I believe much better than I have ever been able to.  Since then I have continued to follow his writing, have had the opportunity to see him speak... I came across this film through a link from GRACE, an amazing organization that in addition to making the Meatrix is doing all sorts of thoughtful work in the space where food, ecology, technology and health intersect...

Had to share–

[vimeo http://vimeo.com/35444471]

Purple Flowers

Got in purple flowers for a sample, the client has seen them and now I am enjoying them.  Years ago a good friend of mine/talented designer who favors subtle colors and lush textures told me purple flowers act as a non-color in rooms she has designed... they just enhance.  I have embraced her advice and when going with color in flowers I often opt for purple.

Home Restaurant February 11, 2012

photo Kate Headley

Fabulous group gathered for a birthday celebration this past Saturday– this is what we served...

Passing

Parsnip with Garlic, Argmanac and Port Puree

Potato and Black Truffle

Grilled Flat Iron Steak with Rosemary

Vin de Paille Broth with Chive

Sweet Potato and Caramelized Onion

Pickled China Rose, Black Spanish and Watermelon Radishes

Bay Leaf Vodka Martini, (Labbe) Abymes Savoie 2010

Seated

Monkfish, Cabbage, Celery Root, Grainy Mustard and Black Walnuts– 48 hour farm bread

(Dom. des Roy) Touraine ROUGE "Les Linottes" 2009

Chiogga, White and Red Ace Beets – Tendersweet, Sugarsnax and Sweetness Carrots–  Gold Ball, Scarlet Queen and Purple Top Turnips on Arugula with Sesame Poppy Seed Dressing and Savi Seeds– herb whole wheat roll

(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2010

Wood Grilled Guinea Hen, Leeks, Salsify, White Lima Beans and Pea Shoots– olive oil spelt focaccia

(Dom. de Fenouillet) Beaumes de Venise "Cuvee Yvon Soard" 2009 MAGNUM

Grayson Cheese and Olive Cracker

Frozen Pistachio, Chocolate Cake, Thick Chocolate Sauce and Cocoa Nibs

Bites:  Salty Rosemary Walnut Biscotti, Coconut Almond Macaroon, Olive Oil Carrot Cake

Nouveau Nez

Vegan Home Restaurant

Last night we were very excited to host our first all vegan Home Restaurant.  Often we accommodate vegans at 1508 but this was the first time we served an entire vegan meal...

PASSING

Garlic, Port and Armagnac Puree

Mashed Potato and Black Truffle on Roasted Potato

Roasted Parsnip

Vin de Paille Broth with Chive

Sweet Potato and Caramelized Onion

Pickled China Rose, Black Spanish and Watermelon Radishes

(Ch. Les Valentines) Cotes du Provence ROSE Estate 2010, Bay Leaf Vodka Martini 

SEATED

Root Vegetable Salad: Chiogga, White and Red Ace Beets on Baby Arugula and Savi Seed Dressing– Tendersweet, Sugarsnax and Sweetness Carrots on Baby Blue Kale and Sesame Dressing–  Gold Ball, Scarlet Queen and Purple Top Turnips on Pea Shoots and Poppy Seed Dressing

(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2010

Leek and Wood Grilled Salsify Stew with White Lima Beans and Sorrel

(Cheveau) Saint Amour 'En Rontey' 2009 

Napa Cabbage filled with Yellow Oyster Mushrooms, Savoy Cabbage filled with Shiitake, Green Cabbage filled with Button Mushrooms, on Celery Root Puree with Roasted Chanterelle and Black Walnuts

(Triacca) Sassella Valtenllina Superiore 2008

Grain and Nut Yogurt Cheese on Walnut Cracker

Frozen Pistachio on Chocolate Cake with Thick Chocolate Sauce, Roasted Pistachios and Cocoa Nibs

(Moutard) Champagne 'Cuvee 6 Cepages' 2004 

Bites: Coconut Almond Macaroons, Salty Rosemary Walnut Biscotti, Mini Carrot Olive Oil Cake

Take Home: Sesame Coated Bread

Roasted Parsnips

Eat your parsnips, this time of year there are few things better... Roasted Parsnips

Peel parsnips, cut them in half, remove the core and then cut them into thin strips, preheat the oven to 375 degrees, coat the parsnips lightly with grapeseed oil, season with salt, pepper and a pinch of sugar, roast them until they start to turn brown, stir them and continue roasting until they brown some more.  Total cooking time will be about 15-20 minutes.

Birthday– Wednesday, February 1

-Salsify from Path Valley Cooperative, Pennsylvania

We were thrilled to host a birthday celebration for a friend of ours we met years ago at our former restaurant, Ruppert's. American wines were requested, not usually the origin of wines at our table. Tom, the wine importer who we count on to help us match food and wine did an outstanding job as always.  We enjoyed tasting wines that were all new to 1508.

Passing

Shiitake Soup, Kale with Sesame and Watermelon Radish, Parsnip, Celery Root and Shallot, Egg and Sorrel, Sweet Potato and Candy Onions, Guinea Hen and Parsley

(Illahe Vineyards) Pinot Gris Willamette 2010

Titos (Austin TX) Bay Leaf Vodka Cocktail

Seated

Wood Grilled Flat Iron Steak, Savoy Cabbage, Butternut Squash, Tiny Potato– Farm Bread

(Porter Creek) Zinfandel Sonoma 2009

Fennel, Black Walnut, White Lima Beans, Beets, Turnip, Carrot, Black Truffle– Rosemary Whole Grain Roll

(White Rock Vnyds) Chardonnay Napa 2009

Rockfish, Salsify, Saffron, Pea Shoots– Spelt Focaccia

(Porter Creek) Pinot Noir Russian River 2008

Harbison Cheese, Cracker

Carrot Cake, Coconut Sorbet, Toasted Coconut, Almonds, Pineapple

(Red Newt) Finger Lakes Riesling 'Circle' 2010

 Mini Chocolate Cakes, Tonka Bean Crisps, Chocolate Mint Drops

Take Home: Chocolate, Fig, Walnut Bread

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Carrot Muffins

Martin-Lane's favorite breakfast of the moment is a carrot muffin.  We make the dough in advance and bake the muffins while she is getting dressed in the morning. 1/2 cup pureed silken tofu, 1/2 cup almond milk, 1/4 cup honey, 1/4 cup sugar, 3 tablespoons olive oil,  1 cup whole wheat flour, 1 cup coarse wheat bran, 2 teaspoons baking soda, 1 teaspoon baking powder, pinch of salt, 1 teaspoon cinnamon, 3 cups shredded carrot, 3/4 cup walnuts

Mix all ingredients until thoroughly combined.  Cook in a 350 degree oven until a knife inserted in the middle tests clean, about 20 minutes.  Good hot or room temperature.   Makes 12 muffins, the rough nutritional analysis below is for an individual muffin.

Sprouted Quinoa Granola

Over the years we have made lots of different versions of this granola recipe... this is my favorite of the moment with sprouted quinoa substituted for cooked quinoa that we have used in the past.  Also we have added more seeds in place of some of the nuts in other versions.  This recipe is only moderately  sweet so you may choose to make it a bit sweeter by adding a few fresh dates or additional maple syrup.

3 cups quinoa, 1 cup raw walnuts, 1 cup raw almonds, 1 cup raw cashews, 1 cup raw pumpkin seeds, 1 cup raw sesame seeds, 1 cup sunflower seeds, 2 cups dried figs tip of stem removed, 1/4 cup plus 2 tablespoons maple syrup,  2 cups raw coconut flakes, 1 tablespoon salt

Place quinoa on a large sheet tray, thoroughly moisten with water and cover with a sheet of parchment paper.  Let sit until you see the quinoa has sprouted, little white tails will grow on the end of the grain and will be about the same length of the grain when it is ready.  Check every 8 hours of so to make sure the quinoa is still moist but not sitting in a large amount of water.  The whole process should take about 24 hours.

After the quinoa has been soaking for approximately 16 hours fill a large bowl with walnuts, almonds, cashews, pumpkin seeds, sesame seeds and figs– cover with water and let sit at room temperature for about 8 hours or until the quinoa has sprouted.

Once everything has soaked and sprouted drain the liquid from the nut mixture and place into a food processor, add maple syrup and pulse on and off until the ingredients are chopped but still coarse, you may need to do this in a few batches depending on the size of your food processor.

Thoroughly mix the quinoa (which should not have any extra liquid but if it does drain before adding) with the chopped nut mixture and toss in coconut flakes and salt.

Spread the granola onto two large sheet trays and place in a 120 degree oven to dry. There seems to be some debate about what temperature you need to stay below for food to be considered raw, many experts agree that most food enzymes will not be destroyed if you do not go above 120 degrees.  I find that many ovens can be set as low as 120 degrees and the process of drying at this temperature can happen in 12-18 hours.  If your oven does not go that low, no worries, just dry at a low temperature.  While the granola is drying stir it every several hours and leave in the oven until there is no moisture left and it is crunchy.

The rough nutritional analysis below is based on 1/2 cup servings.  I often eat it with almond milk.  Store in an airtight container.

Hario Ceramic Skerton Manual Coffee Mill

Old electric coffee grinder needed to be replaced and after some online research we decided to go manual.  Loving the Hario Hand Mill we chose. What do we like– the smell of fresh crushed beans, the sound of coffee beans cracking instead of our old loud grinder in the morning, the feel of grinding the coffee, we are using less coffee because we have to work for the grinds and whether true or not the coffee tastes better!