revolutionary recipes

I will be in UCSB on Tuesday, May 17th.

2009-05-17T08:08:00.001-07:00

That's right!

I will be in Santa Barbara, helping the People rise from the Fire with food and good energy.

I hope you can join me.

Click here for more info.

To Remember the L.A. "Riots" - RR #429: Sisig King Taco

2009-04-29T19:35:00.000-07:00

It’s the 17th anniversary of the L.A. Riots, and I had to put the recipe for the food some comrades and I ate 17 years ago in Los Angeles when I was there. For those comrades that don’t remember the L.A. “Riots”, they occurred after the verdict of Rodney King was announced. I was in the middle cooking for the masses, when some friends that couldn’t go back to their burning homes, called me to make some food for them. All we could find was some carnitas, cooked pig, (because the grocery stores were emptied or burning around us). I used it to make a dish for my comrades. One of my Filipino comrades exclaimed "This tastes like Sisig!" – the Filipino dish that is all the pig with kalamansi and chile that comes from Angeles City (that’s like the City of Angels).

We called my recipe Sisig King Taco to give props to the taco trucks that keep the masses going in L.A. Other friends called it “burning on the inside” because that’s how they felt because they ate too much (Remember comrades, balance! moderation! balance!). This recipe is great for when you have a city on fire and you don’t have time to eat because you are trying to see if your loved ones are ok, or you are trying to get around the police barricades, so people can come together as a community.

While the city was burning, I remember the unity we, Asian/Pacific Islander, Latino, Latino-Asian, African-American, and European-American, all embraced as we embraced the Sisig King Taco. A big thank you to our Samoan brother who used the wisdom of the Stylistics and Freddie Jackson to cool off our tempers, so we did not get into the fray.

For all my Muslim and Vegetarian Sisters, Brothers, and non-gender specific folks (And revolutionary Pilipino Muslims and Vegans out there!), there is a Soy King Taco recipe below.

Revolutionary Recipe #429: Sisig King Taco (or Burning on the Inside)

Elements
around enough for all your friends amount of Carnitas, in chunks
container of Jalapeños, sliced
1 large onion, sliced
3 tomatoes, quartered
3 lemons, cut in wedges
2-3 doz. corn tortillas

For Soy King Taco
Replace the carnitas with soy chorizo and diced potatoes. This takes the pig out of the recipe, but keeps the burn.

Preparation
Take the Carnitas and cut them in chunks and fry them, not too much, a bit crispy on one side. If you are cooking Soy King Taco, take some olive oil, put it on medium fire, then put the soy chorizo and diced potatoes, fry them up. (For those making Soy Burning add oregano to the mix)

Slice the onion. Quarter the tomatoes. Arrange together with randomness like the random searches the FBI and the LAPD did on people’s houses and cars April 29th. Squeeze the lemon (remember bitterness last!) all over the carnitas (or chorizo) mix.

Serve with tortillas in a warm tortilla. Make sure everyone does the handwashing ritual (20 seconds people!) so they can use their hands to grab the mix of carnitas, and put into a tortilla to make a sisig taco.

When you eat this, think about the LAPD’s mantra to serve and protect and how when we serve each other good food, and eat with moderation, we protect our families and communities. Police brutality never satisfies.

Eating together as a community always does. This dish is good to play dominoes or a game that brings people together, as we played during the Riots because we watched the city we loved burned, but we had each other.

Never Fear!
Mero Cocinero is here! (And you, to cook your meal!)

In solidarity,
Mero

Former Govt Chief: Fast Food = Terrorism?

2009-04-28T09:41:00.000-07:00

Dr. Kessler, a former FDA chief, on the TV today said Fast Food hijacks the brain. Now Fast food is a terrorist? Does that mean the Fast Food companies sponsor terrorism, and now according to the Patriot Act they should b closed down?

You be the judge?

clipped from www.boston.com

WASHINGTON—Food hijacked Dr. David Kessler's brain. Not apples or carrots. The scientist who once led the government's attack on addictive cigarettes can't wander through part of San Francisco without craving a local shop's chocolate-covered pretzels. Stop at one cookie? Rarely.

It's not an addiction but it's similar, and he's far from alone. Kessler's research suggests millions share what he calls "conditioned hypereating" -- a willpower-sapping drive to eat high-fat, high-sugar foods even when they're not hungry.

"The food industry has figured out what works. They know what drives people to keep on eating," Kessler tells The Associated Press. "It's the next great public health campaign, of changing how we view food, and the food industry has to be part of it."

For more on the article, Click here.

Tomorrow, I will have recipes for you to give your brains more choice in the matter.

Never fear,

Mero Cocinero is here!

Recipes for Philadelphia!!!

2009-02-15T08:20:00.000-08:00

A big thank you to the home of American Independence and Philly Soul and to the Asian Arts Initiative.

Here are the recipes from our Obama celebration episode.

The recipes will be online for one week, and then if you want them, you must email me at merococinero at gmail dot com. (As you can see they have been removed.

Remember, we only put measurements here not so you succumb to a system of measure. Government regulation cannot outdo cooking with feeling. Try these recipes with the measure they create your own interpretations. You are a poet, create. Magic is created from the willingness to risk, and the belief that you can create something out of nothing. Power to the people in the kitchen and everywhere and anytime people need the power, Mero Cocinero Karimi for more recipes or more views about food y cultura, go to merococinero.com

In solidarity,
Mero Cocinero

Hella Pella

2008-12-08T11:48:00.000-08:00

That's right! A whole group of students and teachers from Pella, Iowa came to The Cooking Show Holiday Party for the People. Even a whole birthday party celebrating the birthday party of a man that became 75 years old this last sunday. Now, that's a party I can alway vote for!

We have 3 more shows in Minneapolis before we head to Houston! Get your tickets here

Que Viva Pella!

EAT AND VOTE!!!!!

2008-11-04T09:25:00.001-08:00

Dear Comrades,

If there is one thing you today, other than eat a meal with one you love, VOTE!!!

And after you vote, make this recipe, to keep you light for the various parties, democrat or otherwise you may attend:

Voting Vinaigrette Salad
Elements
lettuce - green or red
beets, canned, drained, sliced
garbanzos, canned, drained
asparagus, fresh if you can get them
parsley
a bit of basil, chopped
a bit of garlic
1/2 a red onion, diced
olive oil
balsamic vinegar

PREPARATION
place lettuce in a bowl, add beets, then garbanzos, and asparagus, and garlics, onions, and basil. TOSS. Remember, voting is never a toss up. You must always make a choice.

Mix olive oil with balsamic in small bowl. I use a 3:1 ratio vinegar:oil. xperimnt with what you like. Add salt, and pepper. In the words of Bob Marley, "Stir it up" and pour over salad. Toss, and then add parsely as a garnish to let people know you voted today.

The recipe is quick for those that have to stand in long voting lines!!!

I have also included some information from my comrades at moveon.org for more info on the VOTE!
See below.

In solidarity,
Mero

Dear MoveOn member,

Can you believe it? Election Day is finally, finally here!

There are lots of people out there who support Barack Obama but still aren't sure how, when, or where to vote. It's more common than you think—some of the people who have questions are probably your friends or coworkers.

So we've compiled all the info people need in order to vote, below. Not just where to go, but also what to do if there's a problem.

We're aiming to get this out to 200,000 voters by 10 a.m. Please forward this email on to everyone you know—and then click here to tell us how many people you sent it to so we can track our impact together.

Thanks!

Election 2008 Voting Information

Today, November 4th, is Election Day! Remember to vote—not just for Barack Obama, but for Congressional, state, and local candidates as well.

IMPORTANT NOTE: MoveOn members overwhelmingly oppose California's Proposition 8 (a ban on same-sex marriage). Please vote NO on Prop 8.

Where and when do I vote?

Find your polling place, voting times, and other important information by checking out these sites and the hotline below. These resources are good, but not perfect. To be doubly sure, you can also contact your local elections office.

Obama's VoteForChange site: voteforchange.com
League of Women Voters' site: vote411.org/pollfinder.php
Obama's voter hotline: 877-US4-OBAMA (877-874-6226)

What should I do before I go?

After you've entered your address on either Vote For Change or Vote411, read the voting instructions and special rules for your state.
Voting ID laws vary from state to state, but if you have ID, bring it.
Check out all the voting myths and misinformation to look out for: http://truth.voteforchange.com/

What if something goes wrong?

Not on the voter list? Make sure you're at the right polling place, then demand a provisional ballot.
If you're voting on an electronic machine with a paper record, verify that the record is accurate.
Need legal help? Call 1-866-OUR-VOTE.
Try to get video of the problem and submit it to VideoTheVote.org

Want to do more?

Text all of your friends: "Vote Obama today! Pass it on!"
Make calls from home for Obama.

Now everybody go vote!!!

* Forward this email widely *

Iron Fork Brings the People together.

2008-10-20T05:00:00.000-07:00

Yes, that's right good people, I was asked to judge at the Twin Cities' Iron Fork competition. It was very difficult because I do not like to pass judgment on my fellow chefs, but I had to show my solidarity with my comrades. And...because the Iron Fork helps out an amazing organization, Second Harvest Heartland. 100% of the proceeds go to this amazing organization.

The chefs were amazing, helped out by students from the Cordon Bleu. There was so much love in the kitchen!

My only sadness was how many chefs used faux gras. As many of you know, I am a foe of faux gras. It is delicious, but almost every dish had it! Where's the diversity, comrades?!!!

It was such a beautiful night! So many good people came out to support the various restaurants.

There was food of all kinds! My favorite corner was where Pizza Luce and Citizen Cafe, two foods for the people!

Yes, there was a winner of the competition, but the true winner was the People!

And, we crowned a revolutionary chef of the competition! From Saffron...Samedi (If I misspelled your name, Comrade, please forgive me!), who was able to add diversity to our palettes with his incredible dish!

In solidarity,
Mero

Proof: Bush recognizs the Recession

2008-10-14T19:31:00.000-07:00

clipped from www.startribune.com

That makes sense when even the First Family is eating family-style. When Laura Bush dined at Mission American Kitchen in Minneapolis during last month's Republican National Convention, she and her table of seven shared a couple of salads and four entrees.

Yes, good people. I found this quotation because even the Bushes are realizing that yes, there is a recession. It's the Food! Read this article!

clipped from www.startribune.com

Restaurants: Coping as diners tighten belts

Brenda Langton, at her Spoonriver restaurant near the new Guthrie, says people are still dining out but scaling back on what they order.

In tough economic times, local restaurants have adapted to survive.

By BILL WARD, Star Tribune

Last update: October 9, 2008 - 11:11 AM

Leave it to the ever-blunt Brenda Langton to provide the most candid assessment of the economic downturn's effect on the local restaurant scene:

"It's scary for everyone," said Langton, chef/owner of two Minneapolis restaurants. "There's no question we've felt the effects."

Langton, who has owned Cafe Brenda for more than two decades and opened Spoonriver two years ago, has seen some tough times, "but nothing quite like this." She cites the loyalty of Cafe Brenda customers and Spoonriver's proximity to the Guthrie Theater and its nightly crowds as the prime factors in her places "doing OK."

To see more of the article, go here

Bacon Oppression

2008-09-18T01:26:00.000-07:00

I discovered this online. An LAist photographer took this shot and others.

The government only likes the pork that subsides bridges that go nowhere in Alaska or subsidize failing financial institutions.

But, there is even more proof that pork on the street threatens the status quo. That's right good people, hot dog vendors, primarily Latina/os, are being harassed and having their entire carts destroyed by the police, that some refer to as pigs..

Now, the vegan brothers and sisters may say that this is karma, but my good culinary comrades, this represents the livelihoods of many of these vendors. They are like the ice cream cart that ringadings its bell down city sidewalks calling children to have a sweet treat of Youth. They provide a sustenance, while not certified organic, is an organic place for late night city dwellers to get the food they need at what they can afford.

While I wish all these vendors offered alternative meats at all their carts, the LAPD is using "codes" and "permits" to say they are serving and protecting the community from bringing home the bacon. The LAPD is promoting the bacon as hazardous food idea put forth by the City of L.A., but it's just a ruse to keep these vendors from sharing their taste of Los Angeles. L.A. can legalize smog, but make bacon illegal. What else will these racist culinary villains do next?

Recipes for RNC

2008-09-15T10:18:00.000-07:00

Good people,

We had to help so many of our protester friends get out of jail that I forgot to put up the recipes for the RNC special. If you went to the RNC special, and want recipes from the show, please email me Here! Also, we want to hear from you, so if you have comments about the show, we want to hear from you. Leave comments below or email. We want to hear positive of delta comments always. Our kitchen only gets stronger with the Power of the People.

In solidarity,
Mero

September 11th Completo

2008-09-11T14:17:00.000-07:00

Today is the 7th anniversary of September 11th, and it is always a time of sadness for me, but great hope. Sadness because of the loss of life because of the horrific act of terrorism on the WTC, and great hope because of the way the people of New York came together and rebuild their community.

I was in New York nine days later watching my cousin Robert Karimi perform at the Nuyorican Poets' Cafe. I walked around to Union Square and noticed the incredible outpouring of love that occurred. People were writing letters of peace, and having dinners together. It is this spirit of NYC on the days after September 11th that I will always carry in my heart.

So to honor those that have lost their lives, please take the time to eat with someone that you love.

It has been said that it will take the nation years for us to truly process this tragic event in our nation's history. Don't process alone, good people! Try to get as many people together in order to bring that spirit of community back, bring together at least 3-8 people today.

And so you can have as many people as possible at your event, I have an easy recipe that is a favorite in my house to bring people together.

It's the Completo. Yes! I don't know why it is called the Completo, but this meal can be used to complete you community!

The Completo is a Chilean dish. Today is also the 35th anniversary of the CIA overthrown of Allende's government. The U.S. government thought Salvador Allende was a Chilean hot dog because he was too powerful with the Power of the People. In reality, I think the CIA wanted the Completo recipe. They are out to get everyone's receipes to control their flavor! )

Here's my recipe!

September 11th Completo
Elements:
A long bread roll (Get as many as the number of people you are eating with)

Avocado "salsa"
Avocados
a bit of oregano
Diced tomatoes

Toppings:
chop pickles (gherkins)
carrots, julienne
cebolla perla or small chives
"coleslaw" (cabbage sliced in vinaigrette without carrots)
tofu dog or sauteed mushrooms or, if you want to really feel like its 1973, a beef American hot dog.

Take the avocadoes and smash out the injustice. All the injustice of the CIA and other agencies that are against the right to the people to self-govern their own kitchen, locally and nationally. Add some diced tomatoes, place aside.

Pan-grill your dog with onions. Add the onions and some oil. When onions are soft, unlike the will of the People, then add your hot dog or mushrooms. If you want a socialist hot dog, akin to how the U.S. felt Allende was, so they had to replace him with the oppressive Pinochet, use tofu dog or other alternative meat dog.

After grilled, place your "dog" into the roll. Add toppings. Be diverse good people. Use your imagination, unlike the U.S. foreign policy, you can be human with choice, and add different things than I have listed.

Enjoy! and talk about these events, while you eat and enjoy each other's company.
-Mero

Final Days of the RNC/Mercury Bday

2008-09-05T10:47:00.000-07:00

Good people,

I had no time to blog. There was so much chaos and excitement at the RNC in St. Pau; this past week. I was at various marches and prepping nights, making food for people that had been arrested, and making food for our show.

The increased presence of the police was very shocking, but what as comforting was cooking for the people at the Wedge.

I made a GLBT Torta for people to keep people aware about the issues of the Gay, Lesbian, Bisexual, and Transgendered community, and in salute to Queen pop singer, Freddy Mercury who was born on this day 62 years ago. If you want the recipe, email me at merococinero@gmail.com.

Also, the recipes for this latest show in Minneapolis will be up on Sunday, September 7th. We still have 3 more to go.

More recipes coming soon for this electoral season.

In solidarity,
Mero Cocinero

Remember, it is Freddy

RNC Day 1: Republicans Protect Trans-Fat

2008-09-02T07:01:00.001-07:00

Greetings good people,

I am at the RNC.

I traveled the marches in St. Paul seeking the Power of the People. To see how the good people of the Twin Cities would show how this War in Iraq has caused mass indigestion.

The people were out in force!! With joy!

Sadly, the police were protecting institutions of Trans-Fats. Here is a picture of Riot Police protecting St. Paul institution Mickey's Diner. While Mickey's is an establishment of the People, the greasy spoon was the only one protected in the entire block. The Thai restaurants, the Mexican restaurants received no protection.

Here, again, we can see that the government only wants to protect institutions that lead to heart disease and diabetes. Where the good people will go to eat unbalanced meals.

Think about this people, the St. Paul government closes down the Downtown Farmer's Market during the RNC, yet keeps Mickey's Diner open. The government believes down with fresh food, up with oil. It seems like local policy reflects federal policy in St. Paul.

in solidarity,
Mero Cocinero

Completed Week ONe of the Cooking Show/Pre-RNC

2008-08-31T02:39:00.000-07:00

Yes!

My Comrades and I completed Week 1 of The Cooking Show. The People of the Twin Cities are starting up the Revolution, in preparation for the RNC. They are opening up their homes to strangers, making dinners, lunches, and breakfasts for guests. There are group food-ins, where people are talking about demonstrations and

For those of you that have already seen the show, email me here for the recipes. And invite those to our final three days Sept. 5,6, and 7., go to for tickets.

And remember, protestors, it's not about being in jail, it's about eating injera!

in solidarity,
Mero Cocinero Karimi

He believes in kitchen politics - Perhaps Biden May be Not A Bad Pick -

2008-08-24T07:54:00.000-07:00

clipped from blackpoliticsontheweb.com

Ladies and gentlemen, your kitchen table is like mine. You sit there at night before you put the kids — after you put the kids to bed and you talk, you talk about what you need. You talk about how much you are worried about being able to pay the bills. Well, ladies and gentlemen, that’s not a worry John McCain has to worry about. It’s a pretty hard experience. He’ll have to figure out which of the seven kitchen tables to sit at.

Just reading the speech of Joe Biden. Surprise! He talks about people sitting around the kitchen table talking politics! Perhaps he is a true revolutionary who understands that the revolution starts in the kitchen. While I am still learning about the man, I am glad he is able to articulate the Power of the People in the Kitchen!

Only 4 days to our first show of the RNC Special!

In solidarity,
Mero Cocinero Karimi

Minneapolis - Special Edition - August 28 - September 7

2008-08-19T06:50:00.000-07:00

I couldn't resist. The Republican National Convention is coming to Minneapolis, Home of Prince and the Vegan Lunch Lady, and I had to, had to get the word out to the good people, and help recharge the protestors.

We are performing at the Hub of the Progressive movement, the Bedlam Theater, and will feature many special guests.

I am so excited, and I hope you can join us.

In solidarity,
Mero Cocinero Karimi

Media avoids the issues of high food prices, focuses on race

2008-08-12T07:59:00.000-07:00

There has been a hubbabaloo over Barack Obama having pancakes in St. Paul, the home of the Republican National Convention. Sad, that the city is so stuck on the red and blue of the United States that it cannot celebrate that Barack Obama is eating $3 dollar size pancakes to show how food prices have risen so high. They have to use race so that we are not thinking about how much pancakes cost. And I know that the Copper Dome is giving people a deal, but just imagine how much a pancakes are elsewhere. We need to focus on the issues

Pork killer indicted, Time for the B.B.L.T.

2008-07-29T23:05:00.000-07:00

Yes, it is true. If you make pork, you may be indicted by the Federal Government.

This is true for Senator Ted Stevens of Alaska.

You may remember that I went up to Alaska last year to protest the Senator and Rep. Don Young's pork fest to celebrate the amount of excess they send up to Alaska.

We tried to save the pig they roasted, but were unsuccessful.

People, remember if you take a life to eat it, be reverent. This applies if you are a politician or even the shark from Jaws. Killing a pig to symbolize irresponsible spending and deception of the People, must be one of the worse reasons to sacrifice a pig.

I offer for this time my B.B.L.T. Sandwich.

It contains no Pork only Black Beans Lettuce and Tomatoes. If Tomatoes are not local or in season where you are, then Tangerines will do (but may challenge the politics of your tastebuds)

elements
2 slices of bread
safflower oil mayo
whole or refried black beans, enough for a layer on a slice of bread
lettuce
1 roma tomato or whatever style you can get, hydroponic or otherwise

preparation
if beans are canned, open.
otherwise soak the whole beans a night before, and then prepare according to merococinero.com. use this time to see how Ted Stevens appropriated more pork than any U.S. Senator ever

slice tomato

wash lettuce, use your washed hands to rip lettuce into slices. It's like Ted Steven ripped people's heads off who opposed him. Like the Senators who opposed his desire to put ANWR by saying ""I'm going to go to every one of your states, and I'm going to tell them what you've done!"

toast bread brownish because brown is beautiful.

spread thin layer of safflower oil mayo on toasted bread, then layer of beans. add tomato and lettuce.

enjoy, enjoy that you are not a Republican Senator from Alaska that kills pigs to celebrate government excess, and wonder how digestive karma can affect a career, even political ones.

in solidarity,
Mero Cocinero Karimi

New Trailer!

2008-07-25T22:39:00.000-07:00

My comrade at Xylophone Films, Brother AJ Calomay has cut a trailer for the Cooking Show when we were in San Francisco. He has done an incredible job. Que Viva el AJ!

Mero

Mistreatment of Workers is not kosher

2008-07-25T09:39:00.000-07:00

Yes! Good people!

There are rabbis saying that mistreatment of workers is not kosher (and I would hope Imams would agree and say the mistreatment of workers is not hallal either!). That we should be treating the people who bring food to our table in a respectful way.

The rabbis know that if there is injustice in any part of the chain that brings our food to the table, then we will consume that injustice, and we will be walking vessels of injustice, constantly at odds with our hearts seeking justice.

This is all coming out because of an article revealing raids in Postville, Iowa,

'There's something bad in this town'

By JON TEVLIN, Star Tribune
There is a small-town stillness here, neat houses and kids riding bicycles down quiet, leafy streets. But in the Guatemalan bakery, in church pews, at the meatpacking plant and the kosher deli, the strained voices almost always dwell on the raid that changed everything.

The stillness is not serenity. It's shock.

Scores of heavily armed federal agents last month stormed into Agriprocessors, which produces up to 70 percent of all kosher meat in America. The feds seized almost 400 of the plant's 900 workers in the largest single roundup of illegal immigrants to date, charging about 300 of them with identity theft and using stolen Social Security cards.

where undocumented workers were arrested at Kosher Food Processing Plant. There are accusations of mistreatment of the workers, and to add insult to injury, the Federal government has raided the factory and punished the workers (even though it is the factory owners who hired them.

Food has a value. Work has a value. Why must we shortchange the workers that bring food to our table? Especially to ensure the integrity of food, be it kosher, be it hallal, or any label, requires an immense amount of faith in everyone along the food chain. If we shortchange these people, harass them, make life bad for them, how can we trust this treatment will not enter our food, and eventually our systems, after we eat it?

If we value and respect everybody with our our personal standards of justice and equality, then these ideas will be a part of what we put into our bodies. I'd rather eat justice, integrity, and equality, than choke on injustice and sadness.

To read more, click here!

In solidarity,
Mero

Good people!

2008-07-24T09:04:00.001-07:00

Good people of bloglandia,

I have been away from the internet for awhile.

My long tour in the Bay Area, led to trips to Nebraska, St. Paul, Denver, and back to Anchorage.

While not all these trips are advertised, they have been chronicled. I will be putting photos and new from my previous travels.

The biggest news is food, if you haven't noticed. Food prices are skyrocketing, the feds are cracking down and oppressing Latinos in various factories and stores throughout the Midwest.

I have so much to type out. If you are looking for recipes for previous shows, please don't hesitate to email me at merococinero at gmail dot com.

recipes for the BAY

2008-05-14T00:48:00.000-07:00

(The recipes have been removed to keep from the CIA)

Big Love to the people of the Bay. It was an amazing experience. Remember the spirits of the vegetables and animals that lost their lives to become your food. And remember, to give thanks for the water and the earth. When they ration our rice and our water, learn the real reason - ricism, and protect innocent water and rice from being held hostage.

pass the peace,
Mero Cocinero Karimi

IN THE BAY IN MAY 10-18!

2008-05-06T08:01:00.001-07:00

Yes my good people,
I am coming home to the Bay.

From May 8-18.

We have special discounts for the good people.

May 8th: Preview Discount ($5.00)
May 10th: Discount ($15.00)
May 11th: Mother's Day 2 for 1 ($10.00)

I am so excited to be home! The community is full of electricity and I am powered by their goodness.

Click HERE to get tickets!

alternative passover recipes

2008-04-17T10:19:00.000-07:00

Good people,

Just saw this in the SF Chronicle.

I have clipped the recipes. The source of the recipes is the article below.

Cooking good!
Mero Cocinero Karimi

clipped from www.sfgate.com

Tangy Chopped Liver

Makes about 2 cups

Adapted from Shira Levine. Jewish dietary laws forbid the consumption of bloody meat. Because livers are so bloody, they must be koshered with both salt and fire. Sauteing the livers, as in the recipe below, is not enough. So if you or any of your guests keep kosher, add the following step: Heat the broiler to high and cover a baking sheet with foil. Rinse and dry the livers thoroughly, sprinkle them with salt and spread them on the prepared pan. Broil them until they change color, 1-2 minutes per side. Then add them to the softened onions, and follow the rest of the recipe, making sure the livers are completely cooked through before you chop them.

2 tablespoons + 1/4 cup extra virgin olive oil
1/2 large onion, chopped
Kosher salt
Pinch or more red pepper flakes
1 pound chicken livers, rinsed and dried (see Note)
1/4 cup dry white wine
1 additional tablespoon wine or water
3 hard-boiled eggs, cut in quarters
Sea salt (optional)

Instructions: In a large (10- or 12-inch) skillet, heat 2 tablespoons of the olive oil over medium high heat for 2 minutes. Add the onion, 1/4 teaspoon kosher salt and a pinch of red pepper flakes, lower the heat to medium, and cook until the onions are soft and have a little color, about 12 minutes.

Open a window and/or turn on the oven fan.

Raise the heat to high, and add the livers to the pan with 1 teaspoon kosher salt. Spread the livers in a single layer and brown them, about 2 minutes per side. Take the pan off the heat and add the wine. Turn the heat to medium, and return the pan to the burner; scrape the bottom of the pan to release the brown bits. Simmer until the livers are cooked through, turning once, about 20 minutes (10 minutes or less if you broiled them first; see introduction). If the pan dries out, add another tablespoon of wine or water and again scrape up the brown bits.

Transfer the livers and onions to a food processor with two of the hard-boiled eggs and two or three grinds of black pepper. With the motor running, pour in the remaining 1/4 cup of olive oil and mix until coarsely chopped (stop before you get a paste). Taste, and add more salt, pepper or red pepper flakes if the liver seems bland.

Chopped liver isn't an attractive food, so presentation is important: Transfer the liver to a shallow serving bowl. Push the remaining hard-boiled egg through a fine-mesh sieve, and sprinkle the sieved egg over the bowl, leaving a 1/2- to 1-inch ring of liver showing at the edge. Serve as an hors d'oeuvre with matzo crackers and, if you like, a little bowl of sea salt on the side: Its large granules and crisp saltiness contrast deliciously with the rich liver.

Note: Well-stocked supermarkets and butchers like Guerra's (490 Taraval St., at 15th Avenue, San Francisco; 415-564-0585) and Drewes Bros. (1706 Church St., at 29th Street, San Francisco; 415-821-0515) stock chicken livers, but it's always best to call a day or two ahead

To make ahead: Make the chopped liver up to one day ahead.

Per 2 tablespoons: 100 calories, 6 g protein, 2 g carbohydrate, 7 g fat (1 g saturated), 164 mg cholesterol, 201 mg sodium, 0 fiber.

------------------------------------------------------------------------

Roasted Carrot Soup

Serves 4-6

Because this soup is richer than the chicken broth traditionally served with matzo balls, serve it in small bowls.

1 1/2 pounds carrots (about 5 or 6 large), peeled and cut on the diagonal into 1-inch-thick slices
1 tablespoon + 1 teaspoon olive oil
-- Kosher or sea salt
4 tablespoons unsalted butter (see Note)
1 medium onion, chopped
1 large rib celery, thinly sliced
1/4 cup Madeira
6 cups chicken or vegetable stock
-- Freshly ground black pepper
-- Matzo Balls (see recipe)

Instructions: Preheat oven to 450°.

Toss the carrots with the olive oil and 1/2 teaspoon salt. Spread the carrots, cut side down, on a baking sheet so that none are touching (you may need to use two pans). Roast, turning once halfway through, until the carrots are browned and slightly blistered, about 20 minutes.

Melt the butter over medium-high heat in a Dutch oven or large heavy-bottom pot. When the butter starts to foam, add the onions, celery and 1/2 teaspoon salt and cook, stirring every 2 minutes or so, until the onions are soft and starting to color, about 10 minutes.

Add the roasted carrots and stir to coat with the butter and onions. Raise the heat to high, add the Madeira, and let it reduce for a minute. Add 4 cups of the stock, bring the soup to a boil, lower the heat, and simmer until the carrots are very tender, but not mushy, about 10 minutes.

Strain the solids from the liquids and puree the solids with 1 cup of the strained stock in a food processor (or with an immersion blender) until very smooth. Return the puree to the pot and thin it, adding a 1/2 cup of stock at a time. It should pour, not plop, from a wooden spoon, but should leave a thick film on the spoon. Season with a few grinds of black pepper and 1/2 teaspoon salt or more (if you use no-sodium chicken stock, you might need as much as a teaspoon of salt).

Serve hot with two matzo balls per person, or refrigerate overnight to let the flavors develop. The soup will thicken with time; thin it with the rest of the stock (or water), adding a 1/2 cup at a time.

Note: To make this soup kosher for a meat meal, substitute 4 tablespoons of olive oil for the butter.

To make ahead: Like many soups, this is better the next day. Make it up to two days in advance but do not salt fully. Reheat when ready to serve and adjust seasonings.

Per serving: 195 calories, 5 g protein, 16 g carbohydrate, 12 g fat (5 g saturated), 22 mg cholesterol, 581 mg sodium, 4 g fiber.

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Matzo Balls with Parsley & Sage

Makes 12-14 matzo balls

Adapted from Lindsay Braunig. This recipe makes light matzo balls. For heavier dumplings, use 3/4 cup of matzo meal. The denser batter only needs to chill for 1 hour, but might take longer to cook.

2 cold large eggs, beaten
2 tablespoons neutral tasting vegetable oil like grapeseed or peanut
Kosher salt
Freshly ground black pepper
1/3 cup chopped parsley
1 tablespoon + 1 teaspoon chopped sage
1/2 cup matzo meal
2 tablespoons chicken stock or cold water

Instructions: Whisk together the eggs, oil, 1 teaspoon salt, two or three grinds black pepper and the herbs. Stir in the matzo meal until well combined. Stir in the stock or water. Cover and refrigerate until the mixture can hold its shape, about 2 hours.

Bring a large pot of lightly salted water to a boil, and lower to a simmer. Wet a tablespoon and your hands to minimize stickiness. Measure out tablespoons of batter. Roll the batter between your palms to form balls. You might be tempted to make the matzo balls bigger; don't. They expand when cooked.

Gently slide the dumplings into the simmering water. Cover the pot, and simmer the matzo balls until they're almost cooked through, about 1 1/2 hours. Cut one open to check: The dumplings should be the same light color almost to the core.

Strain and serve two per person in a bowl of roasted carrot soup, chicken broth or vegetable broth.

To make ahead: Cool the matzo balls at room temperature, then refrigerate for up to two days, stored in a single layer. Matzo balls also keep well: Freeze them on a tray, transfer to a freezer bag, and store for up to 1 month. Defrost in the fridge and reheat in simmering water.

Per serving: 45 calories, 3 g protein, 5 g carbohydrate, 2 g fat (0 saturated), 61 mg cholesterol, 326 mg sodium, 0 fiber.

clipped from www.sfgate.com

Not your grandma's Passover

Bay Area cooks create new holiday traditions by adding fresh California twists

Melissa Wagenberg Lasher, Special to The Chronicle

Wednesday, April 16, 2008

Standing over the stove in her Castro neighborhood home, San Franciscan Lindsay Braunig, 31, lifts the lid to check on a big pot of bobbing matzo balls. Beside her, husband and sous chef Warren, 33, stirs a Dutch oven full of simmering soup.

At first glance, the scene would warm any Jewish grandmother's heart, but a second glance might break it. Instead of the traditional white matzo balls and clear golden chicken broth of Passover, the Jewish holiday that begins at sundown Saturday, the soup, a carrot puree, boasts an intense orange color. Parsley and sage dapple the dumplings with vibrant green.

By Bay Area standards, tossing chopped herbs into a dish might seem blase, but for Warren's relatives it's akin to sacrilege.

COMMUNITY SUPPORTED agriCULTURE!

2008-04-17T06:53:00.000-07:00

Good people,

I am in San Francisco, getting prepared for our show in May.

And someone asked me if there are CSAs, Community Supported Agriculture, here in California.

For those of you that don't know, there's a definition below.

And if you need to know where a CSA is near you, I found this site, from the Good People of Local Harvest.

Eat slow and with some friends tonight!

In solidarity,
Mero Cocinero

clipped from en.wikipedia.org

Community-supported agriculture (CSA) is a relatively new socio-economic model of food production, sales, and distribution aimed at both increasing the quality of food and the quality of care given the land, plants and animals – while substantially reducing potential food losses and financial risks for the producers. It is also a method for small-scale commercial farmers and gardeners to have a successful, small-scale closed market. CSA’s focus is usually on a system of weekly delivery or pick-up of vegetables, sometimes also flowers, fruits, herbs and even milk or meat products in some cases. A variety of similar production and economic sub-systems are in use worldwide: