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livingontheland - Re: [Livingontheland] Books at the Market: Farm to Table by Ivy Manning

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  • From: "Tradingpost" <tradingpost@lobo.net>
  • To: emitch@att.net, livingontheland@lists.ibiblio.org
  • Subject: Re: [Livingontheland] Books at the Market: Farm to Table by Ivy Manning
  • Date: Thu, 24 Jul 2008 11:25:11 -0600


Oh, I respect the work and genius of great chefs; we see some on Dish. Chefs
like Alice Waters, and Mario are heavy trendsetters. And there's Jamie
cooking from his garden, the Manic Organic in Canada, and Get Fresh With Sara
Snow. More and more we see the utter simplicity and mastery of those at the
top of their profession. For produce, the best insist on ONLY the freshest
ingredients. Often they also focus on what is seasonal or a specialty of the
locale. This is a total sea change from the old how to cook shows.

Look again at Manning's recipe, which claims to encourage us regular folks to
eat local. That recipe has 19 (NINETEEN, count 'em) ingredients. My pet peeve
is third-string writers who make home cooking look so freakin' complicated
people give up and go out to eat. Ditto for gardening "experts". If I
followed their instructions I wouldn't have anything for market, and little
for eating. Of course I'm spoiled; Barb learned how to grow from her father
and how to cook from her mother, both from Italy. They didn't have fossil
fuel inputs or fancy gadgets - you make do with what you got.

paul tradingpost@lobo.net

*********** REPLY SEPARATOR ***********

On 7/24/2008 at 5:41 AM E. E. Mitchamore Jr wrote:

>Can't agree with you completely. I believe that the use and promotion of
>locally-produced food by chefs, restaurants and other high-end consumers
>provides a useful outlet for farmers. Every trend starts somewhere, and
>usually it's those who have money and inclination. The hard part is
>getting it to spread, but I don't think that denigrating the chefs will
>enhance the spread.
>
>E. E. "Mitch" Mitchamore
>www.hillcountrynatives.biz
> ----- Original Message -----
> From: Tradingpost
> To: livingontheland@lists.ibiblio.org
> Sent: Wednesday, July 23, 2008 10:45 PM
> Subject: [Livingontheland] Books at the Market: Farm to Table by Ivy
>Manning
>
>
>
> I'm only sending this as a classic case of how silly some hibrows can
>get when they try to jump on a popular trend - and miss. If that's what it
>takes to eat locally, we're all freakin' doomed! It sort of reminds me of
>another Santa Fe poseur - Ecoversity.
>
> paul tradingpost@lobo.net
> ------------------------------------------
>
>
> Books at the Market: Farm to Table by Ivy Manning
> | The New Mexican
> http://www.santafenewmexican.com/Food/0723FILLER2-BookSigning
> 7/22/2008 - 7/21/08
>
> To inspire Santa Feans to eat more fresh, locally grown food, Books at
>the Market - booksignings co-sponsored by Collected Works and the Santa Fe
>Farmers Market - hosts Oregon chef and food writer Ivy Manning, author of
>The Farm to Table Cookbook: The Art of Eating Locally.
>
> Manning will begin signing at 9 a.m. July 26 at the Saturday farmers
>market in the parking lot at the New Mexico State Government PERA
>building, 1120 Paseo de Peralta, across from Kaune Foodtown.
>
> To make it easier to focus on what's ripe and ready at any given time,
>Manning has organized the book by season. It's a helpful approach. Even if
>West Coast seasons don't always match up with Mother Nature's more
>idiosyncratic Northern New Mexico production schedule, it does save
>budding locavores from daydreaming about Spice-Crusted Lamb Chops with
>Quince (winter) when the ingredients for Chicken Chilaquiles with
>Tomatillo Sauce (summer) are more available at market.
>
> Manning's recipes are well-crafted, often adding new bursts of flavor to
>old stand-bys - as in this creamy-textured but low-fat variation of corn
>chowder, a North American summer standard wherever you live.
>
> SWEET CORN CHOWDER WITH TOMATO AND BASIL
> (Serves 4)
>
> 4 ears fresh yellow corn
> 4 cups chicken or vegetable stock
> 2 cups water
> 1 bay leaf
> 2 tablespoons butter
> 1 cup finely chopped onion
> 1 red or orange bell pepper, finely chopped
> 2 tablespoons all-purpose flour
> 1 pound Russet potatoes, peeled and cut into 2-inch chunks
> 1 teaspoon salt
> 1 pinch cayenne pepper
> Salt and freshly ground black pepper
> 1 cup grated cheddar cheese
> 1/2 cup fresh tomato, seeded and chopped (about 1 medium)
> 2 tablespoons freshly chopped basil
> 2 green onions, chopped
>
>
> Shuck the corn. To shave the kernels from the cob, hold a cob upright at
>a slight angle on a cutting board and cut off the kernels with a sharp
>chef's knife, being careful not to cut the cob. Repeat with the remaining
>ears. Set the kernels aside.
>
> Put the cobs, stock, water and bay leaf in a large soup pot and bring to
>a boil over high heat. Cover, reduce the heat, and simmer for 30 minutes.
>Strain the broth into a large bowl and set aside; discard the corn cobs
>and bay leaf.
>
> Put the pot over medium-high heat. Add the butter, onion and pepper and
>then cook, stirring occasionally, until the onion is translucent, about 8
>to 10 minutes.
>
> Add the flour and cook for 1 minute, stirring constantly. Slowly stir in
>the warm broth and bring to a boil. Add potatoes, salt and half the corn
>kernels, ; reduce the heat to medium-low. Cover and simmer until the
>potatoes are tender, 20 to 30 minutes.
>
> Stir the remaining corn kernels and cayenne pepper; cook 5 minutes. (If
>you prefer thicker chowder, smash some of the potatoes against the side of
>the pot to thicken.) Season with salt and pepper to taste. Remove from the
>stove and gradually whisk in the cheese until it melts completely.
>
> In a small bowl combine the tomato, basil and green onions. Ladle the
>soup into 4 bowls and gently spoon the tomato-basil garnish on top.
>
> (Recipe from Farm to Table: The Art of Eating Locally by Amy Manning,
>Sasquatch Books, 2008, $29.95)
>
>
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