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SLOW FOODS AND FARM STANDS   By Sheilah Kaufman

"When you order a hamburger, French fries, and a cola from a fast food restaurant, here is what you're likely to get: A paper cup full of carbonated water, ice, sugar, corn syrup, food coloring, and "natural flavor." Frozen fries that were flavored with chemical additives, reheated in hydrogenated vegetable oil, salted, then placed beneath a heat lamp. A thin, frozen hamburger patty - containing meat from hundreds of different cattle, raised in as many as 5 different countries, ground together in gigantic vats at a distant processing plant - reheated on an automated grill. The ketchup and the pickle also contain flavor additives, manufactured at high-tech specialty chemical plants off the New Jersey Turnpike." Eric Schlosser (THE PLEASURES OF SLOW FOOD, Chronicle Books, Ca., 2002)

I recently joined an organization called SLOW FOOD*, an international organization that started in Italy to promote good food and the artisans who created it. Today Slow Food members number over 65,000 all over the globe. This organization is open to anyone who recognizes that the enjoyment of wholesome food is essential to the pursuit of happiness. It is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; to live a slower and more harmonious rhythm of life. As I drive around the area, stopping and shopping at the many wonderful farm stands, and at Whole Foods, I realize how important a concept this is.

THE PLEASURES OF SLOW FOOD is a cookbook that takes a step back from today's fast food pace and celebrates the benefits of making good food a part of everyday life. If something is allowed to ripen before it's harvested, prepared by hand using time-honored methods, and enjoyed among friends, it's Slow Food. This book offers uncomplicated recipes from renowned chefs who are best at bringing out the natural flavors of foods, in dishes that feature local handmade ingredients and traditional cooking methods.

PESTO ALLA GENOVESE

  • 2 large cloves garlic
  • kosher salt to taste
  • 2 bunches Genoese (small leaves) basil, about 36 leaves per bunch, or any available small-leaf green basil
  • 7 tablespoons pine nuts, lightly toasted
  • 1/ 4 cup grated pecorino cheese, preferably Sardinian
  • 1/ 4 cup grated parmigiano-Reggiano cheese
  • 6 tablespoons olive oil, preferable Ligurian extra virgin, plus more as needed
  1. In a medium stone mortar, pound the garlic and pinch of salt into a smooth paste with a pestle.
  2. Gradually add the basil leaves, continuing to pound.
  3. Add the pine nuts and both cheeses and pound into a smooth paste.
  4. Add the 6 tablespoons of olive oil, drop by drop, grinding the pestle in a circular motion until the pesto is completely amalgamated.
  5. Add more olive oil to adjust the taste or texture as you like.
  6. Season with salt.
  7. Makes 1 cup, enough for 1 pound of pasta.
  8. You can add 1 to 2 teaspoons of pasta water to the pesto to make it creamy before tossing with pasta or potatoes.

ROTE CRUTZE

This is the classic German dessert, a sort of thickened clear berry soup, served cold, usually with big dollops of whipped cream, sour cream, or créme fraiche.

  • 2 1/ 4 pounds fresh of frozen berries, such as strawberries, raspberries, red currants, or black currants
  • 1/ 2 cup cornstarch
  • about 2 tablespoons water
  • 2 cups sugar, plus more for sprinkling
  1. If using fresh strawberries, hull and quarter them.
  2. Put the cornstarch in a small bowl and whisk in just enough water to dissolve any lumps. Set aside.
  3. In a medium heavy pot, combine the berries and the 2 cups of sugar. Stir to mix.
  4. Stirring constantly, bring the berries to a simmer over medium heat, then immediately stir in the cornstarch.
  5. Let the mixture return to a simmer, then remove the pot from the heat.
  6. Pour into glass bowls and sprinkle the surface with sugar to prevent a skin from forming.
  7. Refrigerate until ready to serve. Serves 8 to 10.

This is a favorite company dish from my book SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking. It can be made ahead and put together just before serving. The recipe was brought to my class for "Bring It Night." Besides the foods we prepared in class that night we ate and tasted everyone's favorite dish.

GREEN BEANS GREEK STYLE

  • 1 1/2 pounds fresh green beans
  • 3 Tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • salt
  • freshly ground pepper
  • 3 Tablespoons olive oil
  • 1 Tablespoons canola oil (or 4 Tablespoons olive oil in total)
  • 2 Tablespoons finely chopped red onion
  • garnish:
  • sliced red onions
  • Greek olives
  1. Trim the ends off the green beans, keeping the beans whole.
  2. In a covered pot over medium heat, cook the beans in a small amount of water for just a few minutes.
  3. Remove from the heat while beans are still crisp.
  4. Drain beans and rinse in cold water several times.
  5. Drain beans again, wrap them in a paper towel, and refrigerate until serving.
  6. Prepare the dressing by whisking together the lemon juice, mustard, salt, pepper, and oils.
  7. When well mixed, stir in the chopped red onion. Cover the dressing and refrigerate until serving.
  8. To serve, place the beans in a serving dish, stir dressing again and pour over the beans.
  9. Garnish with onion slices and olives.
  10. Serves 6.

*If you are interested in learning more about the benefits of joining Slow Food USA call 212-965-5640.

ROASTED TOMATOES

Roasting tomatoes gives them deep flavour, particularly if the tomatoes are not at their best. Once roasted, they can be stored, refrigerated, for up to two weeks. Use them in sauces, or mixed with other vegetables such as zucchini and eggplant. Roast any kind of tomatoes, but plum tomatoes, because of their thicker skins, work best. For a fast first course, fill roasted tomato with mozzarella cheese, bake until cheese melts, then pop on top of a salad.

  • 6 tomatoes
  • 1 tablespoons olive oil
  1. Preheat oven to 450 degrees F.
  2. Cut tomatoes in half and place cut side down on oiled baking sheet.
  3. Roast 20 to 25 minutes, depending on size and juiciness.
  4. Tomato skin should be slightly brown and cracked. Reserve for later use.

MELON LASSI

A lassi is a refreshing, East Indian yogurt shake. Enjoy one for breakfast or as a cooling and delicious complement to a spicy dinner. Any type of melon can be used.

  • 3 cup plain yogurt
  • 3 tablespoons liquid honey
  • 1 1/2 cups melon chunks
  • 1/2 cup ice water
  • Fresh mint
  1. In a blender, combine all ingredients except mint, and process until mixture is frothy.
  2. Serve over ice; garnish with mint sprigs. Serves 4.
 
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