After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Archive for February, 2010
Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year.
In China, where they’re known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown.
Tapenade. I’ve been an enormous fan of it for years, since I discovered that it satisfies not only my near-constant hunger for salt, but allows me to honor my ancestors without having to try too hard. It’s a flavorful homage with a sharp, French twist, which suits me just fine. It is earthy and basic. Any sort of tarting up should be avoided.
I’ve created a few easy-to-make soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey pantry soups are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.
I wanted to check out Waffle Mania this week, and I’d heard that the truck was spending more time in the city on a little side street in SOMA. I knew what this meant. That’s right, folks: I was going downtown. And I’m here to report that I’d do it again in a heartbeat.
These days, I don’t feel like a teenager too often — except maybe when I’m home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant.
There are two ways to go on Valentine’s Day: cute and pink with the kids, or Goth and magenta, with your vampire lover. If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart’s Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E.
Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? Poutine? No, that’s Quebecois, which simply won’t do since, Olympically speaking, it smacks of Montreal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were Nanaimo bars. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai’ian pizza might do, since it had Canadian bacon on it.
Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn’t think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies — with gravy bubbling out of the cracks of their buttery crusts — are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.
February 14, 2010. Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you’ll have to share the spotlight with the Tiger. On New Year’s Eve, Asian families all over the world will be celebrating with a dinner feast full of dishes that will bring good luck and prosperity into the new year.