MacGourmet News

More and more people are interested in eating better, more local and more natural. There's a lot to know beyond that "Organic" label, and if you are new to this line of thinking and cooking, where are you to start?

Well one good place is the new cookbook entitled: "The Ethical Gourmet | How to Enjoy Great Food That is Humanely Raised, Sustainable, Nonendangered, and That Replenishes the Earth" by Jay Weinstein. Weinstein, a protege of Jasper White, clearly knows his food. This book is his excellent attempt at reconciling great cooking and a new way of thinking.

"Navigating the relative morality of buying local, buying organic or buying fairly traded food can be difficult, but this exhaustive guide is an excellent roadmap to socially conscious eating. In the first chapter, "The Politics of Food," Weinstein outlines the ways in which food production has become ironically fraught with destruction in the name of nourishment: environmental decay, wasteful packaging, inhumane treatment of animals and workers, the overuse of antibiotics and increasingly endangered species. By adhering to just a few principles, he argues, we can trade our decadent lifestyles for more sustainable practices. These include eating less meat, and choosing humanely raised game meats; eating more organic produce; choosing farm-raised fish and avoiding overfished species like wild salmon; and buying fairly traded coffee, chocolate and sugar. Weinstein provides a host of sophisticated, flavorful recipes that draw from guilt-free ingredients, like a vegetarian Moroccan Squash Tagine with Couscous and a Terrine of Duck Liver, a humane alternative to foie gras." -- Publisher's Weekly

Cooking with this mindset is not always the easiest thing to do, but Weinstein attempts to clear things up so that the average cook knows what to look for when trying to eating healthier, and more natural. There are chapters on "Grains, Beans and Legumes," "Vegetables," "Meat Game and Poultry" and "Fish and Seafood," and each one starts with an introduction on how to lessen your environmental impact with what you buy, and how to buy and prepare more natural ingredients for your recipes.

Part non-fiction and part cookbook, Weinstein explains everything matter-of-factly and doesn't "preach" to you, so the text portions of the book are interesting and make you think. With 100 recipes, including vegetarian and non-vegetarian ones, there is something for everyone.

Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us:

• When organics really matter


• Where to source humanely-raised meats and other ethically produced foods


• How to make choices with a clean conscience when dining out

He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.

If you've been hearing more and more about organic, grass-fed, farm-raised and all-natural cooking, and have been wanting to find out more about these things, "The Ethical Gourmet" is worth checking out. You'll get a cookbook with a lot of great recipes, and you'll learn something in the process.

Purchase "The Ethical Gourmet" at Amazon.com.

Sample recipes:

Vegetable Stew on Polenta

... a hearty combination of vegetables perfect for cold days. Polenta is soft and creamy when hot, but becomes firm when cooled, and can be molded or cut into attractive shapes, then fried or grilled.

Ingredients:Directions:
In a large, heavy-bottomed pot, heat the olive oil, red pepper, and thyme until the thyme sizzles (careful, it pops). Add the onions, celery, carrots, parsnips, mushrooms and salt; cook 10 minutes, until the vegetables begin to release their juices and the onions are translucent. Add the garlic; cook 1 minute more.

Stir in the sugar, tomatoes, and tomato paste. If using fresh tomatoes, add 1/2 cup water. Cook 15 minutes. Stir in the corn and asparagus. Bring back to a simmer, season with oregano, salt and black pepper. Spoon the stew over the polenta. Serve drizzled with extra virgin olive oil.
(Serves 4)

Vegetable Stew On Polenta. To import, drag image to your MacGourmet recipe box.


Creamy Polenta with Butter and Cheese

Delicious as a base for stews and ragoûts, such as chunky tomato sauce, sautéed wild mushroom ragoût, or vegetable stew, polenta is also excellent when it is chilled, then cut into pieces and grilled or fried.

Ingredients:Directions:
Bring the water to a boil in a large saucepan; add salt. Whisking constantly with a stiff wire whisk, gradually pour in the cornmeal in a steady stream, working out any lumps. Continue whisking constantly until the mixture thickens noticeably.

Lower the heat to a very low simmer. You should see only the occasional bubble plopping up through the polenta. Beware: The polenta is molten lava at this point, and spattering can be hazardous. Stir regularly with a wooden spoon until full thickening is achieved, about 25 minutes. Stir in the cheese and butter; remove from heat. Serve immediately, or cool for grilling or frying.
(Serves 4)

Creamy Polenta with Butter and Cheese. To import, drag image to your MacGourmet recipe box.


Vegetarian Chili

Chili, like many stews, tastes better the second day. Make this ahead and serve it either souplike, in bowls, or saucelike, over rice.

Ingredients:Directions:
Heat the oil in a heavy-bottomed Dutch oven or soup pot. Add the onions, carrots, bell peppers, and salt; cook 15 minutes over medium heat, stirring occasionally, until the onions are soft.

Add the garlic, jalapenos, ancho chile, chipotle and cumin; cook 5 minutes more. Stir in the tomatoes, beans, and tomato juice. Simmer about 45 minutes. Serve garnished with sour cream (if using), red onion, and cilantro.
(Serves 12)

Vegetarian Chili. To import, drag image to your MacGourmet recipe box.


Rosemary Pork

The key to cooking meat that has great impact in small portions is to make each morsel an intense flavor and texture experience. Brining and marinating are two techniques that achieve that. This recipe combines both those devices, resulting in pork that's so juicy, complex and intense in flavor that two chops easily satisfy the meat palates of six guests as part of a hearty dinner...

Ingredients:Directions:
Make the brine by combining the salt, brown sugar, half the garlic, the bay leaf, and half the peppercorns with 4 cups cold water. Submerge the pork in this brine and allow to cure 4 hours.

Puree the rosemary and olive oil together in a blender; stir in the remaining garlic and peppercorns. Remove the chops and discard the brine. Pat the chops dry, and rub the rosemary oil into them well. Marinate at least 30 minutes.

Heat a stovetop grill, barbecue grill, or heavy-bottomed pan over medium heat. Grill or sauté the chops until they internal temperature reads 150°F on an instant-read thermometer, about 4 minutes per side. The meat should be slightly pink and very juicy. Set aside to rest for at least 10 minutes before cutting away the bone and slicing the chops thinly on a bias. Serve as an accompaniment to savory puddings, grain dishes, and pastas.
(Serves 6)

Rosemary Pork. To import, drag image to your MacGourmet recipe box.