Wednesday, January 27, 2010

Movie much?


I saw this film a number of months back in SF. It was so good that I've worked really hard to get it to Fresno! It's FREE (even the parking on campus after 5:00 pm) and it's one of the only films I've seen on the food industry that illustrates some solutions and positivity.

New Year's resolution much?

See the trailer and learn more about the movie here.

Wednesday, January 13, 2010

Vo-Voom!



This recipe is an adaptation on a classic. Simple, seasonal, and oh-so colorful! Your plate will be left with a stunning little residue of bright pink smeared with goat cheese… you’ll feel like you are eating off a painters palette… Tan romatico.

Fuchsia Salad
Serves 2

• 1 bunch red beets, cleaned and trimmed
• 1/4 cup red-wine vinegar
• 1/2 cups sugar
• Coarse salt and freshly ground black pepper
• 2 blood oranges
• 2 tablespoons sherry vinegar
• 3 tablespoons olive oil
• 1/2 bulb fennel, trimmed and thinly sliced crosswise using a mandolin
• 1 ounce goat cheese
• 1/2 bunch arugula, preferably wild

Instructions
1. Preheat oven to 350 degrees. Place beets in a roasting pan. Pour over 3 cups water, red-wine vinegar, sugar, and 3 tablespoons salt. Cover and roast until tender, about 40 minutes.

2. Drain beets and peel by rubbing with a paper towel. Cut beets in slices, or for a little romance, with a heart shaped cookie cutter; set aside.

3. Slice the top and bottom of remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.

4. Toss the fennel slices and arugula in a large bowl along with olive oil and vinegar; season with salt and pepper. Divide evenly among 2 plates.

5. Arrange beets, orange segments, and cheese on the bed of arugula; season with salt and pepper.