Figs (or Plums) on a Plate

I have been thinking about some of the amazing food experiences I have had in the last few weeks.

On top of diving into the restaurant industry, within which I get to experience preparation to plate to service of food, I have been lucky enough to dine in a few choice restaurants.

These restaurants, although all different in aesthetic and general food theme, have something in common: The emphasis on local, fresh, in-season ingredients. As awareness of the impact of our sustenance come into focus these restaurants follow suit. Lucky for us, these goals are good for our overall sustainability, make our food nutritionally superior and the ingredients themselves even more excellent.

"Fuckin' every restaurant in San Francisco is just serving figs on a plate. Do something with your food." - david change, 2009

Oh, Mr. Change. You may be right. But how grateful I am to walk into a restaurant and know that the simple, well prepared and seasonal food is not covered in batter and if it is can be slightly changed so I'm not sick the next day.

I often think about the importance of eating "real food." The Gluten Free and Vegan industries are filled with processed foods. It seems counter intuitive that these diets, meant to be for those who are taking their eating to the most simple and essential life sustaining elements, are bombarded by an industry trying and replace those products left behind. My gluten free bread will never taste exactly like the bread I ate through my late teens.  But sometimes I just want a cookie and I thank my lucky stars for the companies that have made my cookie eating experiences exceptional. A delicate balance.

But really, this is a conversation about food. We eat to sustain, enjoy company, bond with our friends, take care people and feel good. I think of real food as ingredients that make me feel good as I'm eating them and then as I am digesting. So what if they are simply figs on a plate? The figs are in season and they taste better than any concoction I could come up with. Those that are nutritious because they are built that way always make me appreciate nature. Like oranges when they are in season (vitamin C, folks!) and the process of transitioning your body from winter into spring with our leafy greens.


Why do you eat the way you do? Tell me more.

love you, mean it.

barton

Things, Stuff, Etc.

Mmmm food fashion...

$1625 ripped t-shirt...

Ashes in Scotland...

AND a 70's icon fashion-umentary...

Love you, mean it

Emily

Stuffing with Pumpkin Gravy

This is sort of a "holiday" recipe, but I bought a crap ton of canned pumpkin this year aaand there are only so many loaves of pumpkin bread you can make ("No there isn't" quote the boyfriend). So if you were planning on making pumpkin pie for whatever-holiday-you-choose-to-celebrate and didn't end up making it (prolly because you were busy buying pre-xmas clearance Louboutins from Barney's) THIS is the recipe for you.

Stuffing with Pumpkin Gravy

Stuffing (tweaked from a recipe my aunt gave me):

4 c old crusty bread, cubed

1/2 large yellow onion diced

2 carrots chopped

1 tbsp grated ginger

1/2 tsp thyme

1/2 tsp sage

1/2 tsp rosemary

1 tsp fresh lemon juice

1 tsp bragg's liquid aminos (tastes waaaay better than soy sauce)

1/2 c vegetable broth

olive oil

salt and pepper to taste

Preheat oven to 375.˚ Throw cubed bread into a pan and toast in oven. Stirring frequently so they get evenly toasted. This will probably take about 10 minutes. Once toasted lower heat to 325.˚

Meanwhile, sauté onion, ginger and carrots in some olive oil. Add sage, rosemary and thyme (Yes, because I love S&G) and stir until well mixed. Turn off heat.

Once bread is toasted put into a 9x12 casserole dish (preferably with cover - if not just use aluminum foil). Stir onion mixture into bread until it is well incorporated. Sprinkle lemon juice, aminos and veggie broth onto the bread cubes. Stir and evenly coat. Cover and bake in oven for 30 minutes at lower temperature.

Pumpkin Gravy:

1/2 c canned pumpkin

1 c veggie broth

1/2 yellow onion minced (just use the other half ;)

1 tbsp earth balance (or soy marg of choice)

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp thyme

pepper and salt to taste

potato or corn starch to thicken

Melt margarine in pan. Once marg is melted, sauté onion in a pan until slightly browned at edges. Add pumpkin and herbs. Mix well and add broth. Thicken by sifting starch into the broth one small handful at a time. You should wait in between handfuls, as it will thicken quickly. Salt and pepper to taste.

Ladel gravy onto stuffing and serve. Enjoy!

Love you, mean it

Emily

P.S. Above meal paired with vegan butternut squash ravioli.