Slow Food Challenged? One Spanish Tortilla Coming Up!
By Patty Jen Arndt
January 20, 2012 |
My colleague Shanti suggested that I tackle the Slow Food $5 Challenge. Basically, you pledge “to share a fresh, healthy meal that costs less than $5 — because slow food shouldn’t have to cost more than fast food.”
I decided to use as many vegetarian ingredients from the Union Square Greenmarket as I could, because it’s hard for me to get excited about shopping at this time of year — there are tables of root vegetables, the last of the stored apples, and some greenhouse greens. Oh, and it is cold outside. On some days, very cold. This would be a fun extra inspiration while I shopped.
But there’s another reason I wanted to avoid meat. I’ve been following the FDA’s decision to ignore the issue of antibiotic use in livestock. I mean, I’m a procrastinator, but taking 35 years to do something wrong is not only shameful, it has helped promote the rise of superbugs. Five U.S. presidents have come and gone while the FDA has continued to duck its responsibility to protect our health.
The threat of superbugs is no joke. Recently researchers found drug-resistant Staph aureus, which can cause anything from rashes to fatal pneumonia, in nearly half the meat samples they tested from 26 grocery stores in five U.S. cities.
To protect themselves, consumers should:
• Buy antibiotic-free meat, poultry, and eggs: Look for products labeled USDA Certified Organic, American Grassfed Certified, Animal Welfare Approved, and Certified Humane®. Some major brands — such as Applegate Farms, Murray’s Chicken, and the Chipotle restaurant chain — will not buy animal products that have been fed or treated with antibiotics.
• Prepare and cook your meat safely, following USDA’s recommended practices.
• Explore a more varied diet and different sources of protein.
This last point is the ulterior motive for my choice of recipes in the Slow Food challenge. I’m preparing a Spanish tortilla, which is an egg and potato frittata not to be mistaken with Mexican tortillas. Tortillas are sold all over Spain in restaurants, tapas bars, and sandwich shops, and are eaten as snacks or meals. My first memory of a Spanish tortilla was as a sandwich filler in a baguette rubbed with the insides of a cherry tomato, a drip of olive oil, and some salt and pepper. It was love at first bite.
On a recent trip to Spain to visit my friends Tom and Carlos, I mentioned my love of tortillas. Carlos, who is an excellent cook, insisted on teaching me how to make one. I soon realized why none of my prior efforts had ever worked — I didn’t know how to cook the potatoes correctly. Carlos and I added a sprig of rosemary, which is not part of the traditional recipe but a subtle addition that I’ve loved ever since.
The main ingredients of the Spanish tortilla are extremely simple and can all be found at the farmers’ market right now. The most expensive part of the meal is the olive oil, but even accounting for this, I was able to add a simple salad and some wonderful bread from Hot Bread Kitchen while keeping costs under five dollars per person.
Click Link Below to Read the Full Article
www.Onearth.org
Posted: January 20, 2012 by Certified Humane
Slow Food Challenged? One Spanish Tortilla Coming Up!
By Patty Jen Arndt
January 20, 2012 |
My colleague Shanti suggested that I tackle the Slow Food $5 Challenge. Basically, you pledge “to share a fresh, healthy meal that costs less than $5 — because slow food shouldn’t have to cost more than fast food.”
I decided to use as many vegetarian ingredients from the Union Square Greenmarket as I could, because it’s hard for me to get excited about shopping at this time of year — there are tables of root vegetables, the last of the stored apples, and some greenhouse greens. Oh, and it is cold outside. On some days, very cold. This would be a fun extra inspiration while I shopped.
But there’s another reason I wanted to avoid meat. I’ve been following the FDA’s decision to ignore the issue of antibiotic use in livestock. I mean, I’m a procrastinator, but taking 35 years to do something wrong is not only shameful, it has helped promote the rise of superbugs. Five U.S. presidents have come and gone while the FDA has continued to duck its responsibility to protect our health.
The threat of superbugs is no joke. Recently researchers found drug-resistant Staph aureus, which can cause anything from rashes to fatal pneumonia, in nearly half the meat samples they tested from 26 grocery stores in five U.S. cities.
To protect themselves, consumers should:
• Buy antibiotic-free meat, poultry, and eggs: Look for products labeled USDA Certified Organic, American Grassfed Certified, Animal Welfare Approved, and Certified Humane®. Some major brands — such as Applegate Farms, Murray’s Chicken, and the Chipotle restaurant chain — will not buy animal products that have been fed or treated with antibiotics.
• Prepare and cook your meat safely, following USDA’s recommended practices.
• Explore a more varied diet and different sources of protein.
This last point is the ulterior motive for my choice of recipes in the Slow Food challenge. I’m preparing a Spanish tortilla, which is an egg and potato frittata not to be mistaken with Mexican tortillas. Tortillas are sold all over Spain in restaurants, tapas bars, and sandwich shops, and are eaten as snacks or meals. My first memory of a Spanish tortilla was as a sandwich filler in a baguette rubbed with the insides of a cherry tomato, a drip of olive oil, and some salt and pepper. It was love at first bite.
On a recent trip to Spain to visit my friends Tom and Carlos, I mentioned my love of tortillas. Carlos, who is an excellent cook, insisted on teaching me how to make one. I soon realized why none of my prior efforts had ever worked — I didn’t know how to cook the potatoes correctly. Carlos and I added a sprig of rosemary, which is not part of the traditional recipe but a subtle addition that I’ve loved ever since.
The main ingredients of the Spanish tortilla are extremely simple and can all be found at the farmers’ market right now. The most expensive part of the meal is the olive oil, but even accounting for this, I was able to add a simple salad and some wonderful bread from Hot Bread Kitchen while keeping costs under five dollars per person.
Click Link Below to Read the Full Article
Category: news