>I’m headed out of town tomorrow afternoon for FoodBlog South, so I thought I’d leave you with some food for thought before I go.
- There was an open letter to area chefs in our local paper’s food blog the other day. I thought it was interesting, but what I found especially interesting were the responses from a couple of local chefs. I think it’s fascinating that food has become such a point of contention in our society. As someone who has had visions of opening the next great restaurant or bakeshop, I can only imagine the struggles restaurateurs and chefs must face. Chefs are artists – their pallet composed of flavors and aromas and textures. They study and train for years to perfect techniques that yield some of the most decadent and divine dishes you’ll ever digest. Unfortunately, they also have businesses to run, and that sometimes means catering to the masses. Sometimes, the majority of a restaurant’s patrons aren’t going to order the sweetbreads or the butter-poached kidneys, or even the asian melon soup. I’m an adventurous eater, and offal intrigues me, but most restaurant goers are looking for something familiar with which to whet their appetites. I think there’s a healthy balance in today’s restaurant scene. Enough to satisfy the adventurous eater, while still appealing to those people who are just looking for a good burger. What do you think?
- I’ve been doing the Eat Right America 28-day challenge for three days now. So far I’ve lost about 3 pounds. My goal was not necessarily to lose weight, but I thought those of you who are interested in that sort of thing would like to know. There are some things that I really like about the plan, and there are some things that I have some concerns about. I plan to write more about this next week, but in the meantime, I wanted to share the following recipe.
Broiled Flounder with Soy Quinoa and Broccoli
Prep time: 5 minutes
Cook time: 20 minutes
Yields: 4 servings
1 Tablespoon soy sauce
1/4 teaspoon sesame oil
2 teaspoons ground ginger
1 teaspoon rice wine vinegar
2 tablespoons dried minced onion
1/4 teaspoon dried minced garlic
6 flounder filets
1 cup quinoa, rinsed
1 cup broccoli florets
1 carrot, diced
vegetable oil spray
- Begin by mixing soy sauce, sesame oil, ginger, vinegar, onion and garlic. You can certainly use fresh ginger, onion and garlic in this recipe – I would have had I had them on hand. I’m still in the midst of my pantry cleanse, and am trying to use up some of this stuff.
- Spray a foil-lined baking sheet with vegetable oil spray. Lay the flounder filets on the pan, and use a pastry brush to brush them with the soy sauce mixture. Place them in the oven under the broiler and broil for 8 minutes, or until edges begin to curl. Keep a close watch on them so they don’t burn.
- Cook the quinoa according to package instructions.
- Place a small amount (a couple of tablespoons) of water in a saute pan over medium heat. Add the broccoli and carrots. Allow to cook until broccoli is bright green and carrots begin to soften. Pour the remaining soy sauce mixture into the pan. Add the quinoa and stir to combine. Remove from the heat.
- Serve the cooked fish over the quinoa mixture.
- I’m going to be guesting over at Frosting for the Cause on Saturday. I’ll be in Birmingham that day (learning all about how to make this blog the best blog it can be), and I won’t be able to tell you about it then, so I’m telling you about it now. The idea is that 365 bloggers will come together over the course of 2011 to help raise funds and awareness for cancer research. I don’t know one person in my life who hasn’t been affected by cancer in some form or fashion, so it was a no-brainer for me to be a part of this great effort. If you’re a food blogger, I urge you to do the same. Cancer sucks.