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September 30, 2004

Last Supper

Well, that's the last supper for a while. A smash hit. We were 12 people. My birthday being tomorrow, Faye and Bambi lovingly brought me Chilewich bags, which I adore! They have them and they are just gorgeous. Recycled plastic and oh so stylish. Samantha sent gingerbread cookies. Anne and Jeremy, our guests of honor from New Zealand, brought Godiva chcolates. And, Brian and Diana and Eric brought lovely wine. Jeremy's first trip to NYC. Anne was last here many many years ago. And, the first time at our place. A short trip, an appetizer, with another longer one to follow.
This time I served:

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Tri-color carrots, julienned, and dressed with lemon juice, chopped dill and parsley, and dry toasted mustard seeds. Divine! Inspired by Nigella Lawson.
Squash, cubed, tossed in a little olive oil and roasted, then dressed with a dried tomato puree--combine the dried tomatoes, red wine vinegar, balsamic, sugar, and salt, then heat and let soak, before roughly pureeing in the food processor. Kabocha was lovely. The butternut did not have much flavor. Trick is to slightly undercook the squash so it is done but firm. Inspired by Nigella Lawson, minus the oil.

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Fresh corn kernels with cream, fresh tomatoes, fresh mint and coriander, cinnamon sticks, whole cloves and whole black peppercorns, green chile. Max's favorite. Inspired by Diana Kennedy's recipe for zucchini.
Red onions, roasted with balsamic, olive oil, brown sugar, and dried cranberries. Truly divine. Trick is to really roast the onions till they carmelize. Inspired by Nigella Lawson, with cranberries instead of cherries.
Black longevity rice, in the rice cooker, packed into a wet bowl and turned out in a perfect mound. Lovely foil for the corn.
Sliced raw beets, steamed, and dressed with pomegranate molasses and opal basil.

9.jpg The final course was cheese, but what cheese! Bobolink raw milk cheeses from grass-fed cows who wander around outside. I served these cheeses plus the Coach Farm white pyramid--a gold medal green peppercorn goat cheese--accompanied by thin slices of Sullivan Street Bakery bagette, walnuts, moutarde de benichon, which I brought back from Neuchatel, and a delicious fruit paste, actually a Curacao harosis that I made myself.


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And, Roxbury russet apples, which predate 1649: "First apple developed in America. Grown in Roxbury, Massachusetts, by Joseph Warren, who died in 1755 of a broken neck, after falling from a ladder while picking apples."

Posted by BKG at 12:24 AM | Comments (1)

September 29, 2004

Fuzzy logic

Just ordered rice cookers for Pinki and Shawna. Lisa will get hers when she says the word. Best price ($150.00), plus $9.00 shipping (no tax) is from Comfort House. Same as mine. Also ordered for them and me The Ultimate Rice Cooker Cookbook (used paperbacks are cheap). Eager to see what they do.

Posted by BKG at 11:40 AM | Comments (0)

September 28, 2004

Tangible Media for Joogles

A good time was had by all. Here is the menu in its final form:
Malaysian peanuts roasted in the shell, served in a Chinese steamer basket
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Black glutinous longevity rice, a new Chinese rice, in the rice cooker
Corn mango salad, sliced Italian red onion, dressed with lime juice and fresh coriander (forgot to add the sliced blanched almonds!)
Imam bayaldi (The Sultan Fainted): Japanese long eggplant, stuffed with onions, tomatoes, pinenuts, currants, cinnamon, oregano, parsley, and garlic, and baked with bay leaves and garnished with fresh chopped parsely
Roasted little red onions, a real winner: peeled and quartered little red onions, tossed with olive oil, balsamic vinegar, and brown sugar, plus dried cranberries, roasted till thick and syrupy
Greek potatoes: russet potatoes, scrubbed unpeeled, chunked, and roasted at 450 F with olive oil, whole heads of garlic, lemon juice, till crisp
Orange winter squash: Peeled and cubed kabocha and butternut squash, tossed in a little olive oil, and roasted till just tender. Tossed with steamed shelled edamame, pomegranate juice and rice wine vinegar (a gift from Cendrillon), and opal basil

lotusroot.jpg Lotus root: peeled and thinly sliced in acidulated water, rinsed to get rid of excess starch, and steamed till just cooked, but still crisp. Rinse in cold water and drain. Dressed with gingered vinegar. Meant to add lots of fresh chopped lemon grass.
Yard beans: Trimmed, cut into 2" lengths, steamed till tender. When cool, dressed in Lebanese pomegranate molasses, garnished with chopped Thai basil and a knot of whole long beans (blanched to make them less brittle so they will tie up nicely)
Beets: Peel and thinly slice raw beets, steam till cooked but still crisp, dress with Iranian pomegrante molasses (thinner and sweeter than the Lebanese). Forgot to add the fresh chopped dill.
Chinese tea eggs: lots of stick cinnamon, star anise, dried tangerine peel, black tea, and dark and light soy sauces. Cooked and then steeped for 24 hours
JABC Jade salad: purslane, lamb's quarters, sunflower sprouts, barely sprouted mung beans, diced Kirby cucumbers, diced green tomatoes, dressed with lime. Meant to add fresh ginger, green chiles, and mint--and J-E-W-I-S-H letters punched out of thin slices of carrot

Lavandula_dentata.jpg Meringues: expresso meringues (meant to dip into chocolate) and the big hit--fresh lavender and pinenut meringues. Needed to make them a day in advance and let them sit in a warm over for hours and hours to dry them out and make then hard as a rock. Found the lavender at the Greenmarket. Another shopper said to use it mainly for its fragrance, good in creme brulee. What better carrier than a meringue!

Thanks to all for making the evening so convivial and for the lovely gifts of wine, apples, flowers, fresh herbs....






Posted by BKG at 09:04 AM | Comments (0)

September 25, 2004

Menu shaping up

So, how is the menu now shaping up?
Black longevity rice
Squash salad, with edamame and black soybeans, dried tomato dressing
Green salad, with carrot alphabet
Jade salad: mung sprouts, cucumbers, purslane, diced green tomatoes, green pepper, jicama, daikon, young ginger, fresh fennel, and shiso
Imam bayaldi: stuffed eggplant Elizabeth David style
Roasted Greek potatoes
Lotus root salad, with lemon grass, lime, and ginger juice
Beets salad, with dill
Long beans with besan dumplings, with fresh coriander
Corn, mango, sliced almond salad, with lime and mint
Roasted red onions
Tea eggs
Meringues with pinenuts and fresh lavender

Posted by BKG at 04:15 PM | Comments (0)

Back from Chinatown

Scored in Chinatown: mangos (nice and hard, for salad, with corn), lotus root, yard beans, starfruit, edamame, jicama, szechwan peppers (they were banned for a while), daikon, watercress, scallions, lemons and limes. I'm thinking now to make the meringues with pinenuts and lavender. Oh, and flat of eggs for the Chinese tea eggs: 2 1/2 dozen small eggs for $1.80. Can't beat Chinatown!
Pomelos, beautiful pomelos, everywhere, a special kind with the stem still attached. Chinatown was thronging. It is the moon festival season and moon cakes were everywhere and people were out shopping in droves. Also got my favorite Malaysian peanuts, those teeny nuts, in the shell, nice and hard and crisp, to have with drinks.

Posted by BKG at 04:10 PM | Comments (0)

Back from the market

Back from the market and the roulette of the harvest. Will add fresh lavender to the corn salad, with mango and lime, not peaches or nectarines, as they are past their best. Got all kinds of beets--white, orange, red, and striped, and the technique of slicing them very thin and then steaming them till they are barely done, will be perfect to capture their differences. Russet potatoes for the roasted Greek potatoes, with lemon, garlic, rosemary, and olive oil. And, many varieties of apples: russets, jonagold, ginger gold, golden delicious, mutsu, fuji, gala, empire, coutlands, macouns, macs, supreme goldens, and more. Also, quinces and ripe bartletts. Greens were good too: mizuma, purslane, lamb's quarters, oakleaf, radicchio, frisee, and sunflower seed sprouts. Tomatoes too: green, red, yellow, orange, heirloom, plums, and beefsteak. Got big beautiful squashes, $2.00 each: kabocha, butternut, and spaghetti. And, herbs: besides the lavender and rosemary, yard-long lemon grass, dill, flat parsley, thai basil, opal basil, mint, and coriander. Little red onions for roasting and a sweet Italian red onion for slicing. Three colors carrots: yellow, orange, and red, for the alphabet. I started the mung beans sprouting.
Off to Chinatown now for the eggplant, lotus root, yard beans, mangos, lemons and limes, edamame, ginger, and a few other things.
And, to Sunrise and the new version of Healthy Pleasures for shiso, chickpeas, and a few other things.

Posted by BKG at 01:56 PM | Comments (0)

September 23, 2004

Meringues

ACF237B.gif Our numbers are swelling and Sunday night promises to be great fun. My vegan plan will be slightly modified so that I can prepare some nice wheatless nondairy sweets. but I will need to use eggs. I think this time it will be meringues--almond, coconut, coffee, coffee with chocolate, and chocolate--rather than cakes. I need to practice wheatless baking to be sure I can make really nice cakes, so my favorites--German apple cake, 18th century American carrot cake, fresh ginger and molasses cake, parsnip cake, upside down pear cake--will just have to wait for an allergy-free occasion. But, at least, the meringues will make the low fat low cholesterol crowd happy. I do have wonderful Mexican double-strength vanilla, pinenuts, and lots of sliced almonds and grated coconut.
Once eggs are allowed in, I think I will make a big batch of Chinese tea eggs. But what will I do with all those egg yolks after the whites go into the meringues? Maybe I will freeze them and figure that out later.
I did have an inspired idea. When I was in Paris in July for the UNESCO meeting, I bought cutters that I think are intended for cookies, but might also work on thinly sliced carrots, namely, a complete set of alphabet cutters. This, I think, will be a big hit. Our Jews, Media, and Religion Working Group works not only on media in the sense of television, film, and radio, but also text. So, I will produce an edible text salad.

Posted by BKG at 10:16 AM | Comments (0)

September 09, 2004

Thinking food out loud

The year has begun and we look forward to visitors from New Zealand and gatherings of colleagues and friends. What will I cook? With maximum food restrictions: vegan, no wheat, low-fat (except for the accordian potatoes), no dairy, and gout friendly. Let me think out loud (inspired in part by Nigella Lawson):
Beets 2 ways: Grated raw beets (long, very thin threads, like bean thread, with dill dressing. Put dill, without stems, through blender, and add to beets with juice of 1 lemon and 2 tbsp olive oil. Heat mustard seeds in nonstick pan (I use cast iron) and add to beets with chopped flat leaf parsley and additional chopped dill. And/or: peel small beets and slice very thinly on mandoline, steam still just cooked but still crisp, cool, and dress with Lebanese pomegranate molasses (Iranian variety is thinner and sweeter). Garnish with: shavings of red onion and shiso, tarragon, dill, mint, holy basil or fresh coriander. Alternative dressing: lemon, sesame oil, toasted sesame seeds. Option: carrots (orange, red, and yellow) instead of beets.
Edamame hummus and/or red kidney bean puree Armenian style and/or Bulgarian eggplant-red pepper puree with baked corn chips.
Malaysian peanuts: roasted, salted, in the shell and with a tiny crisp nut.
Pumpkin salad: Roast cubed orange winter squash (kabosha is ideal) in oil till done, but still very firm. Toss with 1 cup chickpeas (I germinate them before cooking) and finely shredded coriander or mint. Dressing: Heat 1/4 c red wine vinegar, 3 cloves garlic, 1 tbsp balsamic vinegar, 1/2 c oil (I generally leave out the oil), 1 tsp sugar, salt and pepper and soak 1/2 c/. sun-dried tomatoes in the mixture. When tomatoes are rehydrated, blend mixture coarsley in blender.
Roasted red onion wedges: Toss onions in oil, balsamic, dried sour cherries or cranberries (in which case decrease sugar and add balsamic), brown sugar, and bay leaves. Roast 30-40 minutes.
Watermelon salad : Toss small red onion thinly sliced, in half moons, juice of 2-4 limes, 1.5 kilo watermelon, 250 g feta, lots of pulled flat leaf parsley, lots of chopped fresh mint, 100 g pitted black olives, black pepper.
Slivered almond parsley salad: just what it sound like
Accordian potato: Slice small long potatoes at 1/4 inch intervals, across the width, but not all the way to the bottom. Do this by placing the potato in a soup spoon and slicing it while it is in the spoon. Saute cut side down in butter and oil in a hot pan, turn, spoon fat over the slices, salt, and backe 40-70 minutes, depending on quantity and size of the pan. Best to spread out in a large pan. Option: roast with garlic cloves and whole heads of garlic and sprigs of fresh rosemary.
Imam bayaldi (The Sultan Fainted): Elizabeth David's recipe for stuffed eggplant, always a winner.
Live/jade salad: barely germinated mung, lentil, and chick peas, purslane, diced green pepper, onion, lime, diced green tomato, diced daikon, grated fresh ginger, thinly sliced shiso (perilla leaves).
Other possibilities: heirloom tomatoes, chayote, Chinese broccoli with garlic and sesame oil, lotus root, yard beans with besan dumplings, black rice, radish salad (thinly sliced, 4 varieties), if corn still around and peaches not, a corn and mango salad, dressed with lime.
Dessert: Something very apple and pear--lots of varieties, with or without eggs, dairy, and wheat. Looking for hypoallergenic options that work well for a crowd. Maybe a compote: bosch pears stewed in red wine, with rosemary with a sweet biscuit of some kind. My great standby is Brenda's German apple cake, 18th century New York carrot cake, and new recipes for a parsnip cake, pear and ginger upsidedown cake, cashew and rosemary biscotti. Pears with blue cheese, apples with Coach Farm's prize winning green peppercorn goat pyramid.
Leafy salad: mixed lettuce, sorrel, purslane, sunflower sprouts, radish sprouts, onion, dressed with ginger juice, rice wine, mirin, oil. try following Josh DeChellis recipe for the dressing in NYTimes 9/9/04. Here it is:

September 8, 2004
THE CHEF
Straight From the Rabbit's Mouth
By MATT LEE and TED LEE
I've never liked salad dressing because I love the flavors of different lettuces too much," Josh DeChellis said, slicing two tomatoes into eighths with a chef's knife. "So many dressings mask the salad."
Mr. DeChellis had just arrived by skateboard at Sumile in the West Village, where he is chef, bearing snow peas, English peas, pea sprouts, and an impressive mix of local leaves from the Union Square Greenmarket. He was making Sumile's house salad: julienned snow peas, lettuces and sprouts. This he would toss with his solution to the loud dressing problem, a refined radish-based "water," inspired by an early memory of a white rabbit eating a path through his mother's garden in Clinton, N.J.
"Instead of weighing the lettuces down with dressing," he said, "I coat them with what might grow near them in the garden: radishes, peas and tomatoes."
A very Alice-in-Wonderland air hovers over this dressing, which includes the essences of four vegetables and one herb. "The tomato water is for acidity, so underripe ones are fine," he said, liquefying two in a blender. He then strained the juice.
Mr. DeChellis sliced the green tops from a bunch of scallions and cut them into two-inch lengths. They went into a sauté pan slicked with hot grapeseed oil. "You're not sautéeing these, just breaking them down a bit," he said.
He tossed the snow peas in lightly salted boiling water: "I cook them until they're easy to chew, but still snappy," he said. With a slotted spoon, he transferred the snow peas to an ice bath. He returned the water they had blanched in to a boil and added a cup of shelled fresh peas.
"Standard frozen peas are fine, and generally better than fresh except for these few weeks out of the year," he said.
He stripped the leaves from three lush sprigs of tarragon, threw them in the water and cut the flame. Again employing a slotted spoon, he removed the peas and the tarragon, reserving the cooking water, which had taken on the slightly anise aroma of the herb. He puréed the peas and tarragon with a splash of the cooking water in the blender, and passed them through his fine mesh sieve. He then pulsed the scallions and oil into an oily, chunky purée.
He assembled his greens, providing a running commentary on each:
• "I hate frisée — talk about an overwhelming texture. But sorrel is an awesome way to add brightness, almost a citrus flavor, to salad without dousing it in lemon juice."
• "Purslane I love because it's small, yet meaty," he said. "It's just about balancing."
• "Radish sprouts are spicy, they'll amplify the daikon flavor, but always taste before you add — these are downright hot."
He added julienned snow peas and torn basil leaves to the bowl. "Don't chop your herbs, tear them by hand," he said. "They have got to have an impact."
He produced a maroon-colored myoga, a variety of ginger sold in Asian markets for about $2 a bulb. It crunched like celery but was understated and sweet, without ginger's heat.
"Myoga's so expensive," Mr. DeChellis said, slicing the bulb thinly and reserving it for garnish. "But it's way worth it, dude."
To finish the dressing, he ground the thick top of a peeled daikon radish against a microplane grater. "As you grate it, really rip it apart and let the water come out," he said. "This is the base of the dressing, and gives it just the right amount of body."
When he had one-third of a cup of radish water and pulp in the bowl, Mr. DeChellis added spoonfuls from his palette of small bowls: tomato water, pea-tarragon purée, scallion purée. Before every addition, he tasted the dressing. "See what it needs," he said. "You've got all these great elements to work with, and you're in total control."
He added a spoonful of brine from a tub of ginger-pickled shallots, one of the salad's garnishes.
"I love having these pickled shallots around," he said. "I throw them in everything — beef tartare, fish tartare — and they're so easy. You take standard shallot, slice it really thin and marinate it in ginger juice, rice vinegar and mirin."
He smacked spoonfuls of the dressing against the side of the bowl, and with his hand nudged the salad into the bowl as he turned it, so that the greens took on the lightest glaze. He mounded the salad in a fluffy pyramid on a plate and dropped a few of the pickled shallots and the myoga slices on top: a salad fit for the king of rabbits.
It tasted like summer, like the smell of tomato stems, the bite of a raw radish and the air after hot rain. It was the most painstakingly prepared green salad we had ever eaten.
But it was way worth it. Dude.
Copyright 2004 The New York Times Company

Posted by BKG at 11:27 AM | Comments (0)

September 04, 2004

Roger and Shirley harvest dinner

c2482.jpg What a pleasure, always, to have Shirley and Roger visit from New Zealand. They immersed themselves in the political protests surrounding the GOP convention. Roger read everything he could find about the current political situation and we had a rousing conversation. In their honor, another late summer Greenmarket feast. Here is what we had:

* corn and peach salad (seasoned with lime juice and chopped parsley--mint is also nice--and garnished with slivered almonds);
* beet salad dressed with pomegranate molasses: Peel raw beets and slice them as thinly as you can on a mandoline, then quickly steam, remove from heat while still crisp, and dress with pomegrante molasses. Garnish with thinly sliced red onions. Chopped cilantro or mint optional.
* Korean festive rice, which I pressed into my 1/3 cup measuring cup and then knocked out onto the big platter, so there were nicely formed individual mounds--dip the stainless steel measure into cold water so rice will slip out easily when you knock the bottom of the measure with the handle of a knife);
* jade salad: sprouted chick peas and lentils, diced purple pepper, diced green tomato, diced cucumbers, grated ginger, lime or lemon, and chopped mint, cilantro, or holy basil. Served with wedges of hierloom tomatoes and sliced avocado on trevisio leaves.
* green salad, with colorful carrot ribbons: romaine, wild watercress, and lambs quarters, thinly sliced (on mandoline) ribbons of red carrots and yellow carrots and large red radishes, dressed with dark fruity olive oil and raw organic apple cider vinegar. Check out the World Carrot Museum!
* Mexican zucchini (Diana Kennedy): dice 1.5 lbs of zucchini or yellow summer squash and place in pot with 1/2 c heavy cream, 3/4 lb chopped tomatoes, cinnamon stick, 4 whole cloves, 6 whole black peppercorns, fresh coriander and fresh mint sprigs, whole fresh serano chile, salt. Simmer, covered, for 1/2 hour, stirring to prevent sticking. If squash released too much liquid, drain it off, place in a separate pan, reduce until thick, and add to the squash.
I had hoped to make oyster and enoki mushrooms and butternut squash, but never got to them. Lovely bottle of Liberty School cabernet sauvignon, 2002, California. Just beautiful. Here's the profile: "blackberry brambles and layers of dark cherry, chocolate and cassis, combine in a way typical of Cabernet Sauvignon in its most pure expression. On the palate, initial softness amplifies into a warm, supple firmness."

Posted by BKG at 09:32 AM | Comments (0)

Rodney and Hilly Dutch still life dinner

VanDijk-small.jpg Rodney and Hilly were in New York, as part of a whirlwind tour of cities that might take a major exhibition about Pacific voyages that he has organized. Our August feast, a celebration of the Union Square Greenmarket, was a Dutch still life in deference to Hilly's Netherlandish heritage and Rodney's art historical speciality. Max brought back wonderful big ceramic platters that he made in New Zealand. They were an inspiration. Here is the menu. Here are the photos.

Posted by BKG at 09:31 AM | Comments (0)

Breath of a Wok

0743238273.jpg A wonderful new book by my dear friend Grace Young. "I think of wok hay as the breath of a wok—when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma. Of course, the Cantonese definition of wok hay varies from cook to cook. Many chefs will immediately talk about controlling the fo hao, fire power, for only the correct intense heat combined with a short cooking time elicits the heung mei, the fragrant aroma that characterizes wok hay. Chinese cooking authority Ken Hom adds that 'a well-seasoned carbon-steel wok is also essential for creating wok hay—the blacker the pan the more intense the wok hay flavor.'" Read a few pages. The exhibition opens at NYU's Asia/Pacific/America Gallery (269 Mercer Street, 6th Floor, apa.rsvp@nyu.edu or call 212.992.9653) September 13, the book launch is October 2, and there are related events on November 4 and 5. I'll be in San Francisco in December and will go to Grace's favorite wok shop. I'm ordering rice cookers for Elaine and Shawna and a wok for myself. I'll get ones for them and for Lisa when they are ready.
Best price on the book: Jessica's Biscuit 40% discount, free shipping, no tax. Hardcover: $21.00 (regular $35.00). This must mean a paperback is in the offing.

Posted by BKG at 09:30 AM | Comments (0)

Glycemic index

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Max is hypoglycemic and I want steady energy so I've been exploring the glycemic index. We eat hot breakfast cereal, usually oats, and it turns out that slow- cooking steel-cut oats are better than rolled oats and way better than very rolled (quick-cooking) oats, because the body works harder to digest them and they are digested more slowly. In other words, the glycemic index takes into account not only the food proper, but also how it is processed and digested. I buy organic steel-cut oats from the 4th Street Food Co-op. It's cheap at about 70 cents a pound.

Here is the scoop:
"Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into only two or three pieces. They are golden in colour and resemble mini rice particles. How are they different from Rolled Oats? Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they have lost some of their natural taste, goodness and texture. What makes Steel-cut Oats so special? Grains are essential to a healthy lifestyle and form the foundation of the food pyramid. Steel-cut oats are inherently full of nutritional value and are high in B-Vitamins, calcium, protein and fiber while low in salt and unsaturated fat. One cup of steel-cut oatmeal contains more fiber than a bran muffin and twice as much fibre as Cream of Wheat." McCann's Irish Oatmeal (Steel Cut Oats)
They are also known as: "steel-cut oats = Irish oats = Scotch oats = pinhead oats = coarse-cut oats = steel-cut oatmeal = Irish oatmeal = Scotch oatmeal = pinhead oatmeal = coarse-cut oatmeal = porridge oats = porridge oatmeal." The Cook's Thesaurus
This morning, for the first time, I made steel cut oats in the rice cooker, using the porridge setting. Soak the oats overnight in the cooker. Set it for when you want breakfast. Perfect!

Posted by BKG at 08:58 AM | Comments (0)

Gaba

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My most recent big discovery is gaba rice. Gaba stands for Gamma Aminobutyric Acid, which is released when brown rice is germinated. Here's the story:
"GBR [germinated brown rice] is rice, which has been soaked in 32 degree centrigrade water for up to a day, and will have a germ approximately 1mm long. During the process of germination, saccharification softens the endosperm, and dormant enzymes are activated, which increase the amount of digestible vitamins, minerals, amino acids, etc." The Pioneer of Germinated Brown Rice, Domer Inc.

"During the process of being germinated, nutrients in the brown rice change drastically. Various types of analyses on germinated brown rice have been conducted in Japan. Those major nutrients that increase in content in the GBR are γ-amirobutyric acid (GABA), dietary fiber, inositols, ferulic acid, phytic acid, tocotrienols, magnesium, potassium, zinc, γ-oryzanol, and prolylendopeptidase inhibitor (Kayahara and Tukahara, 2000). Kayahara and Tsukahara indicate that volume of nutrients contained in GBR relative to milled rice are 10 times for GABA, nearly 4 times for dietary fiber, vitamin E, niacine and lysine, and about 3 times for vitamin B1 and B6, and Magnesium (Fig. 1). Accordingly, they conclude that continuous intake of GBR is good for accelerating metabolism of brain, preventing headache, relieving constipation, preventing cancer of colon, regulating blood sugar level, preventing heart disease, lowering blood pressure as well as preventing Alzheimer’s disease." FAO Rice Conference 2004
Turns out that soaking grains, beans, pulses, and seeds increases their nutritional value, especially if they are allowed to germinate. The many cookbooks that recommend soaking strictly as a way of speeding up the cooking time--and, by pouring off the soaking water, making beans less gassy--miss the big point, namely, how soaking and specifically germination/sprouting improves the nutritional value. And, that includes, a better glycemic index.
So, now, with all grains and beans, I'm soaking and germinating and that includes hot breakfast cereals.

Posted by BKG at 07:55 AM | Comments (0)

Korean festive rice

royalcusine_09.jpg In my quest to understand my intelligent rice cooker and use it to the full, I dropped by one of my favorite vegan buffets, Temple in the Village (74 W. 3rd Street at La Guardia/Thompson, 212-475-5670), to check out their seven-grain rice, which they make in a rice cooker. Turns out this is a Korean festive rice, part of Korean royal cuisine, and it is wonderful. Five Grain Sura: "Boiled rice with five grains is made by mixing non-glutinous rice, glutinous rice, glutinous millet, beans, and red [aduki] beans. It is eaten on the 15th of January together with stale [dried and rehydrated wild] greens."
Basically, it is a mixture, in various proportions of some combination of the following: brown rice, brown glutinous rice, millet, aduki beans, black soy beans, white soy beans, barley, and sea salt. I use organic whole grains: unhulled barley, unhulled millet. Soak everything separately. Best of all, try to get the grains to start germinating. Then, into the rice cooker. The luxury version of this mix includes jujubes (Chinese red dates--watch out for the little hard pits or use pitted ones to be safe), soaked dried chestnuts, and/or pine nuts.
Try the variations and use brown rice or brown glutinous rice or a combination instead of white rice: O Kok (5-grain rice); Pat Baap (traditional red [aduki] beans and rice); Bam Baap (chestnut rice).

Posted by BKG at 07:54 AM | Comments (0)