Lucid Food Cooking for an Eco-Conscious Life PDF
Preview Lucid Food Cooking for an Eco-Conscious Life
Copyright © 2009 by Louisa Shafia Photographs copyright © 2009 by Jennifer Martiné Photographs on pages Photographs LS1, LS2, LS3, LS4, LS5, LS6 copyright © 2009 by Louisa Shafia All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data Shafia, Louisa. Lucid food : cooking for an eco-conscious life / Louisa Sha(cid:55)a; photography by Jennifer Martiné. p. cm. Includes index. Summary: “A collection of healthy, seasonal, eco-conscious recipes, plus sustainable cooking, lifestyle, and entertaining tips”—Provided by publisher. 1. Cookery (Natural foods) 2. Sustainable living. I. Title. TX741.S493 2010 641.5’636—dc22 2009012404 eISBN: 978-1-60774-238-8 Cover design by Toni Tajima Photography assistance by Stacy Ventura Food styling by Karen Shinto Food styling assistance by Jeffrey Larsen and Fanny Pan v3.1 Contents Acknowledgments Introduction Eco-Kitchen Basics Fall Elderberry cold tincture Buckwheat crepes with mashed potatoes and jack cheese Amaranth porridge with fruit and nuts Tortilla española Chickpea cakes Grilled maitake mushrooms Ginkgo nut dumplings with simple dipping sauce Roasted beets with persimmons over market greens Kale salad with avocado, almonds, and toasted nori Seven-vegetable miso soup Red lentil and spinach soup Roasted tomato and goat cheese soup Pan-roasted portobello mushrooms with mashed parsnips Roasted fennel stuffed with white beans and chestnuts Roasted fennel stuffed with white beans and chestnuts Grape and ginger–glazed chicken Persian stuffed dumpling squash with rose petals Charred eggplant and polenta torta Black walnut tea cake Fall fruit focaccia Bittersweet chocolate cake with prune purée and hazelnuts Winter Apple pomegranate sangria Nutty banana shake Green smoothie Indian spiced scrambled eggs Congee with vegetables and fresh herbs Inarizushi (stuffed tofu pockets) Crispy yuba rolls with lime-mustard dipping sauce Grapefruit and celery root salad with watercress Cucumber and pomegranate salad Red cabbage, apple, and dulse salad Creamy red kuri squash soup Warming asian rutabaga soup Fesenjan (chicken in pomegranate walnut sauce) Mediterranean shepherd’s pie Lemony gold beet barley risotto Oven-roasted dungeness crab with fennel and orange Buckwheat and orange zest gingersnaps Pear kanten with pecan crunch Poached quince in orange blossom water Spring Sassafras tea Rhubarb spritzer Rhubarb spritzer Matzoh brei with caramelized apples The best granola ever Stinging nettle pesto with seared scallops Baby artichokes with fresh chervil Eggs and new potatoes with green olive pesto Watercress with roasted enoki mushrooms and peas Fava beans and seared zucchini with garlicky croutons Lamb’s quarters and pea shoots soup Ash-e-reshteh (persian new year’s soup with beans, noodles, and herbs) Orecchiette with morel mushrooms and garlic ramps Almond tofu with snap peas and soba noodles Miso-glazed striped bass with shiso cucumber salad Spot prawns with garlic, sorrel, and white wine Carob pudding Rhubarb and pistachios over thick yogurt Summer Blueberry chocolate decadence smoothie Watermelon, apple, and lime shake Lemonade with lemon balm and lemon verbena Tahini and honey over fresh fruit Grilled apricots with goat cheese and balsamic vinegar Smoked farmed trout purée with cherry tomatoes Marinated mackerel with dill and horseradish cream Indonesian corn fritters Puntarelles with anchovy dressing Chicken paillards with sun-dried tomato purée over arugula Chilled cucumber soup with avocado, cumin, and mint Watermelon gazpacho Chunky tortilla soup Stuffed poblano chile peppers Stuffed poblano chile peppers Grilled pizza Grilled mussels with simmered tomatoes over couscous Tofu banh mi sandwiches Apricot shortcake with lavender whipped cream Fresh berry dessert sauce Fresh fruit sorbet Blueberry cobbler with oat scone topping Accompaniments Tamarind ketchup Pickled cauliflower Mixed pickled vegetables Citrus chutney Pickled mango and habanero relish Cilantro-jalapeño sauce Cucumber yogurt Watercress mashed potatoes Sautéed leafy greens Sweet potato and cranberry cornmeal biscuits Green rice Smoky eggplant dip with yogurt Resources Index Acknowledgments Iwould like to thank my mother, Georgia Shafia, for teaching me how to cook and entertain with style and originality. Thank you to all the Shafias, Schafiyhas, and Shafiihas, especially Ammeh Melih, for your unconditional love and for exposing me to Persian food and culture. My heartfelt thanks to Brie Mazurek; I’m happy my proposal fell into the hands of an editor who cares deeply about the issues covered here. I’m grateful to Sara Golski, Aaron Wehner, Debra Matsumoto, Patricia Kelly, Kristin Casemore, and everyone at Ten Speed Press for their enthusiastic support. Special thanks to art director Toni Tajima for incorporating a variety of viewpoints and ideas into one beautiful vision. Thanks are due to my three muses, whose superior senses of taste and style I’ve been lucky to have at my disposal: Jennifer Revit, for her golden palate and honest opinions; Julie Byun, for her willingness to advise even from across the country; and Olga Naiman, for going above and beyond in her generosity as a friend and collaborator. My thanks to Eric Tucker of Millennium Restaurant for setting an indelible example of what a good chef should be. I am also grateful to Michael Psaltis, my agent, for guiding me through the writing process with patience and humor. My army of recipe testers provided invaluable insights: thank you all for your spirit of adventure. A big round of applause goes to the hardworking chefs and servers who helped to pull off all of the wonderful Lucid Food events. I raise a glass of sambuca to Rachael Ray and John Cusimano for their generosity and support. Finally, my gratitude goes to James Rotondi for in-house editing, endless comic distractions, and for whisking me away on vacation when I didn’t know how badly I needed it.
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