In case you couldn’t join us yesterday for Food Sunday, here’s what you missed…

Toby Wollin kicked things off with a roundup and discussion of food news you might have missed:

Aunt Toby is nothing if not eclectic in her interests (which is why you love me so), and it is only fitting and proper (and efficient as well) that I collect some of the more interesting food-related news items that insinuate themselves into my email box and pass them on to everyone else (because Aunt Toby also seems to be on every electronic mailing list out there). So, therefore, the Food News of the Week in Review (in no particular order of preference, importance, or interest on my part).

Jessica Glasscoe brought us a recipe for black cod in tomato saffron broth:

The photograph of this dish in Martha Stewart was absolutely gorgeous, and I couldn’t wait to make it, but for whatever reason, I kept putting it off, pulling out the issue every once in awhile, then tucking it back away, saving it for some future date in which a fish stew would be the perfect thing to make. That day came on Saturday, and like usual, once I looked at the recipe and read through the steps, I realized how simple and quick this dish would be, despite how impressive it looks when plated up.

A simple broth made with tomatoes, garlic, saffron, fennel seeds, and red pepper flakes provides the "bath" for chunks of white firm-fleshed fish, which cooks just until opaque, and is finished with currants, sliced green onions, and almonds. The recipe was almost too basic, and since I had some time on my hands Saturday before our dinner guests arrived, I embellished it, adding a few ingredients, and enriching the dish with extra flavor where I could.

Jill Richardson discussed food, technology, choice, and corporatism:

This past week, I was the guest of the International Dairy Foods Association at their 2010 Dairy Summit. I love listening in at industry events like this, and in this case I was invited to speak on a panel called "What Do Consumers Want – Really?" I was there alongside a PR woman, a market research guru, and an exec from a major cheese company. I want to say upfront that I appreciated the healthy, respectful debate and I commend IDFA for inviting an alternative viewpoint to their conference.

I wrote up the panel I was on here but I’d like to speak to a broader topic that goes beyond dairy here today. However, I’d like to illustrate a larger point by describing a speech I heard given at the Dairy Forum. It was given by the President of Elanco, a subsidiary of Eli Lilly, Jeff Simmons. I knew Elanco only because they purchased rbGH – recombinant bovine growth hormone – from Monsanto a year or two ago. rbGH is not allowed in some countries. It increase the production a secondary hormone (IGF-1) that is identical in both people and cows. The milk from cows treated with rbGH has elevated levels of IGF-1, and IGF-1 is linked to some human cancers. The research isn’t all in on this from what I have heard, but WHY would you risk it until you are 100% sure that it’s safe?

alanaclaire followup up on her meat series with a recipe for braised pork roast:

DSC_0131

Did you get so excited about meat last week? Did you befriend a kind farmer, and did you buy half of a lovely pig and unpack it into your freezer? Did you leave out one of those lovely roasts to defrost in your fridge? Are you having faith that I’ll help you figure out what to do with it?

Thanks for trusting me.  I won’t let you down.

Perhaps all of these things haven’t happened yet, and that’s okay too. In time, in time. But to pass these chilly hours away, let’s chat about braising for a few minutes. I’ve got a bottle of wine open in preparation, and we might as well drink some of it.

Bill Egnor taught us how to make Petites Pans au Chocolate (Chocolate-filled Rolls):

The last two weeks have been about basic breads, but this week it is time to take a step form the good the fabulous! Brioche is an eggy French style of bread that is rich with a firm crust. It is also the basis for Petits Pains Au Chocolate or Chocolate Filled Rolls!

This recipe takes a while, the brioche dough has to chill in the refrigerator for at least 4 hours or overnight, so plan ahead when you want to have the rolls. They warm up just fine in an oven, toaster oven or even the microwave, so keep that in mind as well.

And demi brought out all kinds of recipes from the community:

Firepups know that I love to cook and one of my favorite things to make is soup. I love a good home made bowl of split pea and lentil soup. Also, I love chicken soup

It helps that I enjoy standing at the cutting board and chopping onions, carrots, celery and onions.

At DeVeria’s Pull Up A Chair yesterday morning, we were chatting about how to be healthier people and one of the ideas that came up was to eat a light meal in the evening. Soup fits that bill to a T.

With the Superbowl on the horizon, let me share a tradition my church shares. It’s called Souperbowl Sunday. The day of the big game, the congregation is invited to bring cans of soup which after collected go to the local food pantry. Maybe it’s kind of gimicky, but we do a lot of collecting for the needy and this just makes it a little bit more fun on that day.

If you have a favorite recipe or two, kindly share them here.

Head over to the posts, leave a comment, try a recipe, and head back here next week for the next edition of Food Sunday!

In case you couldn’t join us yesterday for Food Sunday, here’s what you missed…

Toby Wollin kicked things off with a roundup and discussion of food news you might have missed:

Aunt Toby is nothing if not eclectic in her interests (which is why you love me so), and it is only fitting and proper (and efficient as well) that I collect some of the more interesting food-related news items that insinuate themselves into my email box and pass them on to everyone else (because Aunt Toby also seems to be on every electronic mailing list out there). So, therefore, the Food News of the Week in Review (in no particular order of preference, importance, or interest on my part).

Jessica Glasscoe brought us a recipe for black cod in tomato saffron broth:

The photograph of this dish in Martha Stewart was absolutely gorgeous, and I couldn’t wait to make it, but for whatever reason, I kept putting it off, pulling out the issue every once in awhile, then tucking it back away, saving it for some future date in which a fish stew would be the perfect thing to make. That day came on Saturday, and like usual, once I looked at the recipe and read through the steps, I realized how simple and quick this dish would be, despite how impressive it looks when plated up.

A simple broth made with tomatoes, garlic, saffron, fennel seeds, and red pepper flakes provides the "bath" for chunks of white firm-fleshed fish, which cooks just until opaque, and is finished with currants, sliced green onions, and almonds. The recipe was almost too basic, and since I had some time on my hands Saturday before our dinner guests arrived, I embellished it, adding a few ingredients, and enriching the dish with extra flavor where I could.

Jill Richardson discussed food, technology, choice, and corporatism:

This past week, I was the guest of the International Dairy Foods Association at their 2010 Dairy Summit. I love listening in at industry events like this, and in this case I was invited to speak on a panel called "What Do Consumers Want – Really?" I was there alongside a PR woman, a market research guru, and an exec from a major cheese company. I want to say upfront that I appreciated the healthy, respectful debate and I commend IDFA for inviting an alternative viewpoint to their conference.

I wrote up the panel I was on here but I’d like to speak to a broader topic that goes beyond dairy here today. However, I’d like to illustrate a larger point by describing a speech I heard given at the Dairy Forum. It was given by the President of Elanco, a subsidiary of Eli Lilly, Jeff Simmons. I knew Elanco only because they purchased rbGH – recombinant bovine growth hormone – from Monsanto a year or two ago. rbGH is not allowed in some countries. It increase the production a secondary hormone (IGF-1) that is identical in both people and cows. The milk from cows treated with rbGH has elevated levels of IGF-1, and IGF-1 is linked to some human cancers. The research isn’t all in on this from what I have heard, but WHY would you risk it until you are 100% sure that it’s safe?

alanaclaire followup up on her meat series with a recipe for braised pork roast:

DSC_0131

Did you get so excited about meat last week? Did you befriend a kind farmer, and did you buy half of a lovely pig and unpack it into your freezer? Did you leave out one of those lovely roasts to defrost in your fridge? Are you having faith that I’ll help you figure out what to do with it?

Thanks for trusting me.  I won’t let you down.

Perhaps all of these things haven’t happened yet, and that’s okay too. In time, in time. But to pass these chilly hours away, let’s chat about braising for a few minutes. I’ve got a bottle of wine open in preparation, and we might as well drink some of it.

Bill Egnor taught us how to make Petites Pans au Chocolate (Chocolate-filled Rolls):

The last two weeks have been about basic breads, but this week it is time to take a step form the good the fabulous! Brioche is an eggy French style of bread that is rich with a firm crust. It is also the basis for Petits Pains Au Chocolate or Chocolate Filled Rolls!

This recipe takes a while, the brioche dough has to chill in the refrigerator for at least 4 hours or overnight, so plan ahead when you want to have the rolls. They warm up just fine in an oven, toaster oven or even the microwave, so keep that in mind as well.

And demi brought out all kinds of recipes from the community:

Firepups know that I love to cook and one of my favorite things to make is soup. I love a good home made bowl of split pea and lentil soup. Also, I love chicken soup

It helps that I enjoy standing at the cutting board and chopping onions, carrots, celery and onions.

At DeVeria’s Pull Up A Chair yesterday morning, we were chatting about how to be healthier people and one of the ideas that came up was to eat a light meal in the evening. Soup fits that bill to a T.

With the Superbowl on the horizon, let me share a tradition my church shares. It’s called Souperbowl Sunday. The day of the big game, the congregation is invited to bring cans of soup which after collected go to the local food pantry. Maybe it’s kind of gimicky, but we do a lot of collecting for the needy and this just makes it a little bit more fun on that day.

If you have a favorite recipe or two, kindly share them here.

Head over to the posts, leave a comment, try a recipe, and head back here next week for the next edition of Food Sunday!

Jason Rosenbaum

Jason Rosenbaum

Writer, musician, activist. Currently consulting for Bill Halter for U.S. Senate and a fellow at the New Organizing Institute.