Culinary Adventure! Doritos: A Love Story (and Science Experiment)

On Wednesday, February 5th, Pacific Lutheran University is hosting Doritos: A Love Story (and Science Experiment) as part of their Culinary Adventure Series. Admission is Free (including free Doritos!) The event runs from 6 to 7 PM in Leeras Auditorium.

Here's a link to the Facebook page:

https://www.facebook.com/events/1383809251881983/

As well as to the PLU Calendar (event details):

http://www.plu.edu/diningandculinary/general-info/calendar.php

It seems like it will be a fun and informative event. I encourage you to go!

Brianne

July's Meeting

Hi Food For Thoughters,

I just wanted to remind everyone (and let those of you who were not at our last meeting know) that this month's meeting will take place on Thursday, August 1st rather than Wednesday, July 31st. I hope everyone will still be able to make it.

We'll be discussing Lucy Knisley's Relish: My Life in the Kitchen. It's a graphic novel, so it's  a bit of a novelty for our club. I hope it spurs some great conversation.

I hope to see you all there!

Brianne

Salt: A World History

Hi Food-for-thoughters,

This Wednesday will be a salt-fest. I'm sure most of you are familiar with Doug's love for cured meats (i.e., bacon), and we thought this was the perfect opportunity for him to speak more in depth about this particular passion, including the difference between sodium nitrate and sodium nitrite, for example.

I hope you are all enjoying the book. It is a lot of information to take in, but it's also quite fascinating (in my opinion). We have spoken about the influence of food products before, but I honestly haven't ever thought about how something as readily available and relatively inexpensive as salt could play such an important role in our world history.

I'm looking forward to seeing you all next Wednesday. I can't believe another month has flown by!

Brianne

Animal, Vegetable, Miracle Demo

Hi Food For Thoughters,

I can't wait to see you this Wednesday! I hope your May has been fantastic!

This month's demo will be a surprise. Since Animal, Vegetable, Miracle is all about eating locally, Doug is going to make a dish based on whatever he can find at a local food market.

Enjoy your Monday, and I'll see you Wednesday!

Brianne

Kathleen Flinn at University Place Library

Kathleen Flinn, author of The Sharper Your Knife, the Less you Cry and Kitchen Counter Cooking School, will be at the University Place Library on Thursday, May 16th at 7 PM. Since we were not able to get her when we read Kitchen Counter Cooking School, this is a great opportunity to see her again.

The address for the University Place Library is 3609 Market Place W., Suite 100,University Place, WA 98466.

I am planning on driving out there. So if anyone wants to meet up, please let me know. 

 

Books!

Good Afternoon!

I hope you are enjoying this sunshine (or at least able to see it out a window like I can.) 

Here are the results of your votes. Thank you to all of you for your input, and for making it so all of the blame isn't placed on me if we read a bad book ;).  Click on the links for synopses of the books.

1.) Relish: My Life in the Kitchen by Lucy Knisley (June)
http://www.goodreads.com/book/show/15786110-relish

2.) Salt:  A World History by Mark Kurlansky (July)
http://www.goodreads.com/book/show/2715.Salt

3.) Why Some Like it Hot: Food, Genes, and Cultural Diversity by Gary Paul Nabhan (August)
http://www.goodreads.com/book/show/138332.Why_Some_Like_It_Hot

4.) Rosemary & Bitter Oranges by Patrizia Chen (September)
http://www.goodreads.com/book/show/1985043.Rosemary_and_Bitter_Oranges

5.) The Tummy Trilogy by Calvin Trillin (October)
http://www.goodreads.com/book/show/95965.The_Tummy_Trilogy

6.) Season to Taste by Molly Binbaum (November)
http://www.goodreads.com/book/show/13055542-season-to-taste


 Have a great afternoon!

- Brianne

Palak Paneer

Palak Paneer

Butter                                        4 oz (1 stick)
Whole Milk                               1 gallon
Lime Juice                                 approx. 1/4 cup
Salt                                           as needed
Spinach                                     2 bunches
Cinnamon                                  1/2 stick
Coriander seeds                        1/2 tsp.
Cloves                                       4 ea.
Peppercorns                              1/2 tsp.
Fenugreek seeds                        1 tsp.
Cumin seeds                              1 tsp.
Tumeric                                     1 tsp.
Chili powder                             2 tsp.
Cardamom, ground                   1 tsp.
Bay leaf, dry                             1 ea.
Onion, diced                             1 ea.
Tomato, diced                           1 ea.
Garlic, chopped                        3 cloves
Ginger, chopped                       1 Tbsp.
Serrano chilies, chopped           1 ea.
Cream                                      2 Tbsp.

1. Make ghee by melting the butter and then browning the milk solids over medium heat. When the butter is golden and the solids are caramel colored, remove the butter from the heat. Skim off the floating solids and then ladle out the ghee, taking care not to include the butter solids on the bottom of the pan.

2. Make the paneer by gently bringing the milk to a simmer. Then, add the lime juice until fine curds form. Salt this mixture , and then strain it through a cheese cloth, saving the curds. Cover the curds with more cheese cloth and a weight, and let rest in the refrigerator overnight.

3. To make the spice mixture, toast the cinnamon, coriander, cloves, peppercorns, fenugreek, and cumin seeds and let cool. Then, combine these spices with the turmeric, chili powder, cardamom, and bay leaf, and grind to a fine powder.

4. Use the ghee to saute the onions until well browned, then add the tomatoes and cook for 5 more minutes.

5. Add the ginger, garlic, and chilies, and cook for an additional 5 minutes.

6. Add the spinach and cream to the pan and bring to a simmer.

7. Add the paneer and return it to a simmer for 3 to 5 minutes. Season and serve with rice.