Sunday, December 20, 2009

The Best Christmas Present Ever












So Giulia gave me the best Christmas present I have ever gotten:
An empty pail with a lid
An empty bottle of wine
A bag of whole wheat flour
A packet of yeast
and
A bag of semolina
with
A notecard with her father's bread recipe!!!
I have always wanted to know how she made her fabulous bread but was always too nervous to ask-- it is a very special family recipe and I was so happy when she gave me the gift of bread.
The whole process takes 24 hours and I baked my first batch this morning. It was not perfect. A little (or a lot) denser than Giulia's and perhaps not salty enough. The thing that is special about the recipe is that it includes instructions like, "1 mostly full bottle of wine full of water" or "a handful of salt." It is definitely something I will have to get the hang of. This is the first batch of many to come....

Thursday, November 19, 2009

Grand Finale of the Semester 11.21.09

Yesterday Giulia and I finalized the menu for the last dinner of the semester:

Garden Salad*

Pork loin with Persimmon Chutney
Kale*
Herbed Potatoes

Trio of citrus sorbet
Ruby Grapefruit, Lemon*, Satsuma
Earl Gray Cookies

*From the garden

Monday, November 16, 2009

Menu 11. 15. 09

Saturday night Well Fed catered a wine tasting hosted by Res Life in Thorne hall. The menu consisted of...

Giulia's homemade crostini
Navy bean and caramelized fennel dip
Roasted red and yellow peppers with garlic and basil
Golden beet, goat cheese and mint spread
Cheese platter
Seasonal fruit platter
Roasted grapes with sea salt and rosemary
Lemon-cornmeal cake
Apple galette
Strawberry tarte

Pictures to come soon!

Saturday, November 7, 2009

Some photos from Week 4

Tarte Tatin with whipped cream
Tarte Tatin is classic French tart that got its name when two sisters (Caroline and Stephanie Tatin) were working in their restaurant toward the end of the 19th century. The restaurant is still there today (in the Loir). At the time it was known as a restaurant frequented by hungry hunters and one evening while they were waiting for the hunters to come in for dinner, Stephanie burned the apple tart. Instead of throwing it out she turned it upside down and cooked it some more. The apples became completely caramelized and it was (and still is) a big hit!

Giulia with roasted beets and carrots
Harvesting lettuce from the garden an hour before dinner was served!
One of the butternut squash we served the other night .

Friday, November 6, 2009

Week 4 Menu


Professor Peterson in the CTSJ department rocked the menu art for this weekend!


Tuesday, October 27, 2009

Menu, Week 3


Props to Ava!

Sorbet



Pomegranate Sorbet with Chocolate Cookies.

Sunday, October 25, 2009

Dinner last night.

Hi everyone,
Thank you to those who attended dinner last night. Giulia and I were both pleased with the results and we hope you were too! We especially enjoyed the lovely music that the musicians provided this week. I'm hoping to upload some of their music soon. Also, we raised $56 for fistula and while that might not sound like too much that is more than a quarter of Women!'s goal for the whole month (that is, enough to cover a quarter of the cost of one surgery!).

I will upload some pictures in a few days. For now enjoy this video with Less from Walker Farms explaining what a Buddha's Hand is.

video

Walker Farms always has one of the most bountiful stands at the Saturday Pasadena market. This week they still had the last of the summer stone-fruits as well as giant crates of beautiful persimmons, apples, pears, figs and...Buddha's Hands.

Thursday, October 22, 2009

Well Fed helping to Fund Raise for Fistula this Weekend

Hi Everyone,

This weekend at Well Fed we will be asking for completely non-mandatory donations to help Women! raise money for fistula surgeries. Tessa D'Arcangelew is charging this operation and she has provided some information about her organization and this specific fundraiser which I will paste below:


Green Pink is an initiative started by the Sierra Club in conjunction with One by One, an organization that works to end the prevalence of obstetric fistula (a life debilitating complication from child birth, yet one that is commonly and easily fixed in countries with proper pregnancy care). The basic premise of this movement is this: as women are granted more access to basic rights, such as better prenatal and pregancy care, they are better able to take care of their children or work within their society for change. We beleive that the elevation of women within the world goes hand in hand with the eradication of many social problems, such as those pertaining to the environment, poverty, hunger, and widespread disease. Women are the primary caretakers of children in many countries severely affected by these global issues, and therefore the children's first educator. Moreover, women are often the most severely affected by these issues and therefore most likely to advocate for change.

Green Pink and the linking of environmentalism and feminism empowers women by providing them the necessary health care and basic human rights that allow them to advocate on their own behalf.


Women! is proud to bring the following events to campus beginning Friday, October 23 and extending through the 28th: Fund raising for an obstetric fistula surgery ($300); tree planting in collaboration with the outdoors club; ARTnight on Monday at 5:30pm; campus-wide displays of ecofeminism; and the GREEN PINK PARTY on Wednesday, Oct 28 @ 7pm in the Center for Gender Equity: see a short film and meet with a speaker from the Sierra Club. appetizers will be served. For more information please e-mail Tessa D'Arcangelew.

Well Fed Dinner # 3

Bay Leaf and Honey Iced Tea

Roasted grapes with sea salt and rosemary
Fresh herbed goat-cheese
Crostini

Homemade sausage
Roasted turnips and radishes*
Bitter green salad
Rustic bread

Pomegranate sorbet
Chocolate cookie

Tuesday, October 20, 2009

Crisp? Crumble? Cobbler? Brown-Betty? PANDOWDY?!

Hi there,
Well Fed is "catering"a QSA event this week. We're making dessert for about 20 people. We obviously wanted to make a delicious seasonal spread and finally decided on an apple pandowdy, cinnamon ice-cream and a seasonal fruit platter.
The menu begs the question: what exactly is a pandowdy? Gathering from a few on-line sources I discovered that it is a deep-dish, apple-spice dessert that originated in the early 1800's. The filling of the one I made is lots of tart granny-smith apples doused in molasses, various spices, lemon juice and sugar. The topping is biscuit-like and was broken up into pieces part way through the baking to allow the crust to soak up some of the juices. It smells like Thanksgiving in my house.
Also, for those who were wondering, we have William pears, Crimson Star pears, Gala apples, Fuyu persimmons and grapes on the fruit platter.
I hope it all goes well!

Wednesday, October 7, 2009

Photos from Week I



Making our own ricotta

Baby Purple Artichokes
Of course, heirloom tomatoes!

Lilly of ABC Rhubarb

video

Sunday, October 4, 2009

Week 2 Menu

Here is the menu from Saturday night. The art that Ava drew is really glorious-- to see it more clearly click on the picture.

Friday, October 2, 2009

So what is a passion fruit?

video

Well Fed Dinner #2 (10/3/09)

Menu

Featured Drink
Jamaica with lime and mint

Hors D'oevres
Cold zucchini soup with Pattypan squash from the Garden
Crostini

Main Course
Pizza with Butternut Squash from the Garden, gruyere, and thyme
Arugula Salad with shaved parmigiano, lemon, and Olive Oil
Scallops wrapped in prosciutto seared with tarragon

Dessert
Passion fruit granita with tuiles and mint

Wednesday, September 30, 2009

Food Safety rocked my world Part II

video

Some background info: In order to operate this semester, Giulia and I were required by the administration to take a 7 hour food safety training class and then the ServeSafe exam. It might sound boring but we actually learned a lot and had a blast.

Food Safety rocked my world Part I

video

Menu 9.29.09

Giulia had us over for dinner last night as usual and the food was amazing as usual. Late the night before she started the long and involved process of making pizza dough. We tag-teamed during the day as the dough has to be "punched" (in the words of Papa Pasciuto) on the hour for eight straight hours. We cooked up a batch of roasted heirloom tomato sauce and sliced up some fresh mozzarella...the result was out of this world. A very thin crunchy crust which a thin layer of rich tomato sauce, fresh cheese and fresh basil...actually though, what could be better? In addition to that we had a delicious salad, made by Jordan with beans, corn, peppers, feta...and to top it off there was a plum wine sorbet, made by the fabulous Giulia.
We are going to use the success of our pizza party this weekend at our second Well Fed dinner with a butternut squash (from the garden!) pizza with Gruyere and thyme. Wow....We'll post the rest of the menu soon. The dessert it still pretty up in the air so please submit ideas :)

Monday, September 28, 2009

Copy of Menu


Here is a copy of the menu from Saturday night. Our amazing friend Ava Mikolovich did the art work and we had a little attachment on the back that listed the farms we worked with. Giulia and I could not have been happier with the results of everything. Paul came and played some beautiful tunes, the conversation was lively the whole night and everyone just seemed comfortable. Thanks to everyone who came!

Sunday, September 27, 2009

Vicky Bernard of Bernard Ranches

This awesome farming woman spends her spare time (and I'm pretty sure farmers have very little of it) visiting elementary, jr. high and high schools to educate about healthy eating. She owns the citrus farm where we got the limes for the tomatoes last night.

video

Tuesday, September 22, 2009

Opening Night

Well Fed Launch Menu:

Featured Drink
Fresh Basil Lemonade

Hors D'oeuvre
Roasted Bell Peppers
Roasted Eggplant Tapenade
Home-made Rustic Bread

Main Course
Pattypan Squash* and Sweet Corn Ravioli
Late Summer Tomato Salad
Baby Purple Artichokes with Fresh Thyme and Parmigiano

Dessert:
Black Mission Figs Poached with Wine and Honey
Homemade Ice Cream

* Harvested from the garden!


Friday, September 18, 2009

Menu 9.17.09

Last night, after a great day in the garden, we had some people over to my house for dinner. On the menu was...

Giulia's bread

Ratatouille (with patty-pan from the garden)

Gratin with caramelized onions, prosciutto and gruyere

Slow cooked kale

Green salad (with cucumbers from the garden)

Chocolate pave with earl grey cream

It was one of my favorite things I've all done all semester because a lot of people who help with the garden but don't necessarily know each other came together and bonded. Kind of my ultimate goal in life? Thanks for coming everyone, we'll do it again soon :)

Saturday, September 12, 2009

Last Night's Menu

Last night we had a small gathering at my house and Giulia cooked up an incredible meal:

A beautiful loaf of Giulia's bread

Homemade pasta with fresh tomato sauce, mozzarella and basil

Eggplant with bay leaf and mint

Chopped salad: cucumber (from the garden!), heirloom tomato, avocado, onion and golden-drop tomatoes

Roasted purple and white potatoes with cavalo nero kale

Mexican hot-chocolate ice cream

Wednesday, September 2, 2009