- Great Taste - 20131106- Karin Haurin

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THIS WEEK ON GREAT TASTE

LIVE AT HY-VEE, WEDNESDAY, NOVEMBER 6, 7:00 PM

Karin HauringJoin us in the Club Room where we’ll explore the holiday food of Germany with Karin Hauring.  Karin is a long-time resident of Fairfield, but she was born in Hechingen, Germany in the Black Forest region of the country.  Her food sensibilities were developed with a multi-fold of influences from the surrounding countryside, including the nearby Rhine river, Italy and Switzerland to the south, Austria to the southeast, and on the west the Alsace region of France. 

I am a great pasta lover and spaetzle is a type of egg noodle found in Karin’s home city and in the neighboring areas including Alsace, Switzerland, and Austria.  She’ll teach us how to make it, and prepare another dish-red cabbage and apples-that was and still is a standard in her home.  Finally, she’ll make a pumpkin cheese cake, which I think is an influence from her adopted country.  It’s crustless so it’s an easy addition for a holiday menu.

Click READ MORE for complete details on the Live show and THE KRUU STREAM this Wednesday and Friday featuring Liam Scheff.

Our health coach, Emily Rose Shaw, always has our best interests in mind.  She’s planning to give some self-monitoring advice, which is perfect timing as we get closer to the holiday season and the abundance of temptations that always seem to abound.

I think Tom Allen has a classical guitar piece planned from a German composer, of course.  If you are coming to the show, maybe you’ll share some holiday food traditions that are always part of your celebrations.



ON THE KRUU STREAM


Liam ScheffLiam Scheff was in the Club Room last week and brought his unique style of wit and wisdom along.  His insights into how to think about food and its effects upon the physiology are always fascinating, but the amount of information to absorb in one hour is staggering.  Listen close, and you can always download the show archive when it’s posted in a week or two.

Macrobiotics is the major influence on Liam’s cooking and thinking regarding food, but he has expanded the traditional macro approach and adapted the information and food choices to wherever one happens to live. Our cooking session touched on many topics including salt, grains, acid/alkaline, raw versus cooked, and food energetics. 

He actually taught us how to cook millet, why we should eat millet, and I even liked it.  First time, too because bird seed is usually not part of my menu planning.  What else?  He made an  eggplant, tofu, onion and garlic dish, and cooked butternut squash with the skin on; you save time and aggravation, plus ingest a lot more nutrients.  I was met with skepticism when I tried that at home a couple of days later.  The results were mixed.  The farro and butternut squash dish with fresh sage was a hit, but the vote was against future preparations with the skin on.  I have to say no good reason was given as to why, but  so it goes.

Liam's cooking style is fairly free-form so the recipes that follow are also a bit open-ended in places.  Take that as a cue to let your creative side shine and tailor the preparations to your particular taste.

Orange Winter Squash

Cut squash in 2 inch chunks.
Cover 1/2 way or so with water.

Add a teaspoon or three of salt.

Add a teaspoon or three of curry powder.

Consider also a little: fennel, coriander, cumin, berbere, chile, nutmeg, ginger. (Some go together better than others)

Bring to a boil; reduce to low, cover. Cook for 30 mins till it's quite soft to a fork.

Add oil: Coconut and or sesame (toasted or non-toasted). This rounds out the Asian flavor from the curry and spices.

Or, if you want to go a different direction, instead of the savory/pungent spices, use a light base of curry and then add dried basil, rosemary, and other strong green herbs in the beginning, and season with olive oil at the end.

Millet, Cashews, Lemon w/coconut oil
This millet curry makes millet delicious.

Ingredients:

Millet
Cashews, raw organic
Lemon - cut the yellow 'zest' from a fresh organic lemon. About an inch or so square. Dice it.

For 1 cup of millet, you might need up to 4 cups of water -

You want to have at least 3 times the water to millet as a ratio. Maybe 4.

Add millet to pot, stir/wash, pour off cloudy water without dumping millet. Add clean water,

Add sea salt (1 to 2 tsp per cup, or to your taste)

Bring millet and water to a boil,

Add diced lemon zest,

Add 1 to 4 tsps (or more to taste) of curry powder. You can add a little extra savory spice or pungent spice if you like.

Add a handful (1/2 cup or so) of cashews.

Turn to low/simmer.

Cook for 30 - 40 mins or so, until a lovely yellow/orange color,

The millet should not be in little hard seed shapes, but should have 'flowered' or come apart.

When cooked, turn flame off and add a generous couple/few spoonfuls of coconut oil. You can also add a little toasted sesame to increase the 'curry' flavor.

You can also add a little apple cider vinegar (a couple/few tablespoons) also enlivens the dish by expanding the flavor range to include more 'sour.' But don't over-do it! Just enough to give you that sense of a wide and diverse complimentary set of flavors.

Steamed Greens w/Onion

Fresh organic kale/collards, washed and cut into medium-thin shreds or strips.
Organic onion (any kind) diced or thin half or quarter moons.

Cook the onion in a little bit of water at the bottom of a hot pan - no oil.

Add two good pinches of sea or mineral salt.

Add a pinch of turmeric or curry powder to add some color. Cook on a high flame for a couple/few minutes until mostly translucent.

Toss in the shredded kale/collards.

Turn the greens and onions together in a few gentle turns with a cooking spoon.

Turn off heat.

Pour a little oil - sesame or coconut - on, and cover with lid.

There should be enough hot steaming water at the bottom to cook the greens with the reserve heat.

The greens should emerge a bright, verdant green - keep the lid on until they have turned bright green from the steam, then pour into a serving dish so they don't overcook.

Luckily, if you want to learn more about macrobiotics,  Liam recommended two books that he thinks capture at least some of the critical pieces of cooking practices he tries to convey.  The books are The Hip Chicks Guide to Macrobiotics and Healing with Whole Foods:  Asian Traditions and Modern Nutrition

Liam Scheff on the KRUU stream-it’s GREAT TASTE this Wednesday at 7:00 pm CT and Friday at 7:00 am CT.

Check out videos of past Great Taste shows at the following link: http://fairfieldmediacenter.com/great-taste

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