Tuesday, January 21, 2014

Baby Names for Foodies



Expecting a bundle of bok choy joy? Here are six lists of baby names that will put the ‘munch’ in your little munchkin’s moniker. Whether it's baby names for foodies, vegans, paleos, junk-food junkies, drinkers or bakers, there's something from the Lentil Breakdown naming incubator that's sure to fit your high chair.


These baby names for vegans were not tested on animals.


Baby names for paleos were conceived of in a grain-free facility.


These baby names for junk-food junkies are free of all nutrients.


These baby names for drinkers do not include Shirley Temple.


These baby names for bakers contain gluten and dairy.

No child should go hungry or unnamed. Please pin and share these with your friends. Bon appétit teat!


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Friday, January 10, 2014

My Therapy Session with Dr. Sigmund Food


"Food Intolerances" (#4 in the Dr. Sigmund Food series)

Dr. Food: Vhat brings you to my couch today?

Lentil Breakdown: Food intolerances. My allergy test shows I shouldn’t eat wheat, corn and eggs. Doc, I’m depressed about being intolerant.

Dr. Food: Zen go to za Museum of Tolerance and look at za holocaust victims. You should be so lucky your vurst problem is you can’t eat vheat!

Lentil Breakdown: I know that consciously, but I still feel deprived. Food is my life. I have a food blog!

Dr. Food: Don’t vee all? Did I tell you about mine? It’s called Oedipal Edibles. I subconsciously cook all my mother’s recipes. Turns out I'm in love vith her tuna casserole!

Lentil Breakdown: Yeah, you told me in a previous session. But doc, I already avoid processed foods, GMOs, meat, unsustainable seafood and I eat very little dairy. Without wheat, corn and eggs, what’s left? Enough with the rice, millet and quinoa already! Plus, it’s a real pain for me to eat out, as my former friends will attest. How will I visit Latin America without eating corn? How can I rendezvous in Paris without croissants, tarts, galettes, quiches and soufflés? I want to carry a baguette under my arm and walk along the Seine.

Dr. Food: Vell, you can carry it. You just can’t eat it!

Lentil Breakdown: How would you like to go to Vienna and not eat the strudel and linzer torte?

Dr. Food: I believe in torte reform. In fact, I hear Volfgang Puck makes a vunderful sachertorte vith sorghum flour!

Lentil Breakdown: I bet it tastes more like a soccer ball.

Dr. Food: Zen zink of it as za belle of za ball. Perception is everyzing.

Lentil Breakdown: I perceive I’m craving cakes, scones, frittatas, polenta and tacos!

Dr. Food: Vell vhat vill happen if you eat zose zings?

Lentil Breakdown: I’ll have fatigue, a headache, brain fog, skin problems, thyroid issues, higher cholesterol, inflammation, and even depression.

Dr. Food: Vell, let’s do a leetle behavioral cognitive zerapy. Try to associate how you vill feel from eating zose foods so you von’t vant zem anymore. Visualize you just ate a pizza from Pizzeria Mozza.

Lentil Breakdown: But that pizza is to die for! It’s my death row meal! If it’s my last meal on earth, what do I care how I feel?

Dr. Food: Zen zink of another dish! I’m trying to verk my magic here!

Lentil Breakdown: Okay, here goes. I’m feeling logy and drained, I can’t concentrate, I have a headache, and I’ve gotten nothing done all day—and that makes me feel really bad about myself.

Dr. Food: Now visualize za foods zat make you feel good.

Lentil Breakdown: Organic fruits, veggies, legumes, grains and nuts. My skin is clear, I have lots of energy, and I can focus on writing wise-ass doctor dialogue in my blog. 

Dr. Food: Aw, I'm blushing. Now turn zat into a mantra.

Lentil Breakdown: Pizza—bad. Energy and focus—good.

Dr. Food: Zat vun’s not too catchy. Keep verking on it.

Lentil Breakdown: My health is my wealth.

Dr. Food: Zat vun’s a leetle corny. Vhat else you got?

Lentil Breakdown: I don’t need Mozza's perfect pizza crust to complete me!

Dr. Food: Don’t you write zees zings for a leeving? Rewrite!

Lentil Breakdown: I am complete with plenty to eat!

Dr. Food: Zat vun is client-approved! Now say it vunce more vith feeling!

Lentil Breakdown: I AM COMPLETE WITH PLENTY TO EAT!

Dr. Food: Vell, you don’t have to yell! Zees eardrums are za only vuns I got! Zen I’ll see you next veek. Hello?

Lentil Breakdown: Oh, sorry, doc. I was daydreaming about Mozza’s funghi misti pizza and how that gorgeous crust is the perfect alchemy of flour and yeast, creating a brilliant canvas for the fontina and taleggio cheeses and quartet of warm chanterelles, shiitakes, oysters and creminis.

Dr. Food: I see vee have plenty more verk to do. Cha ching! And vipe the drool off your chin on za vay out.

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Thursday, January 2, 2014

Pickled Turnips



Hello. Have we met? You may have run into me at a falafel stand. Well, maybe not me, but a member of my tribe. They call us torshi (pickled vegetables) in the Middle East. You can find us in the Balkans and throughout the Mediterranean too. We really get around. 



Here I am when I was just a bare-naked turnip. How embarrassing. You can see I needed a bikini wax. Is that why I'm not popular among Brazilians? How come carrots get all the root-vegetable love? Hey Brazil: I'm hot stuff too!



But I can't take all the credit for my sex appeal. A fresh beet is what gives me my pink pulchritude and girlish glow. Vinegar and garlic add to my tantalizing tang and babe-alicious bite.



People love me in a pita with falafel and tahini. They say I cut the grease from the falafel. But with Lentil Breakdown’s No-Feel-Awful Falafel, there is no grease, so you might not really need me. But after you keep me around for a week, I know you'll want me. I'm seductively salty, savory, sour and satisfying. Oooh. You'll want me bad.





Pickled Turnips (recipe adapted from David Lebovitz)

3 cups water
1/3 cup kosher salt
1 or 2 bay leaves
1 cup distilled white vinegar
2 pounds turnips, peeled
1 small beet or a few slices from a regular-size beet, peeled and cut in half
3 cloves garlic, peeled and thinly sliced

1. In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.

2. Remove from heat and let cool to room temperature. Then add the vinegar and the rest of the water.

3. Cut the peeled turnips into batons, about the size of French fries. Put the turnips, beets and garlic slices into a large, clean jar (I needed two jars—see my notes below), then pour the salted brine over them in the jar(s), including the bay leaf.

4. Cover and let sit at room temperature in a relatively cool place for one week. Then they can be refrigerated until ready to serve.

Notes:
I used two jars for this amount: one pickle jar and another mason jar the size that spaghetti sauce comes in. I added another bay leaf to the second jar.

The pickles will keep for several weeks in the refrigerator. They are not only good alongside falafel, you can serve them in a Mediterranean meze platter or any appetizer tray.
        
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Tuesday, December 24, 2013

Seasons Eatings From Home and Abroad


Brussels sprout and potato tree: Whole Foods, Venice, California


High-fructose cola tree: San Cristobal de las Casas, Mexico


Pomegranate poinsettia: a street produce stall in Istanbul, Turkey


Poignant poinsettia pose: the market at Chichicastenango, Guatemala

Happy Holidays!

Related Links:
Market Day: Chiapas, Mexico
Spice Bazaar: Istanbul, Part 1
Spice Bazaar: Istanbul, Part 2

Monday, December 16, 2013

The "La Cucaracha"


Replace your car horn with the "La Cucaracha" Air Horn! Five air trumpets play the most easily recognized notes of the "La Cucaracha" song at the touch of a button, getting instant attention with 118 decibels of power!
Can you sue someone for noise pollution? Each time the mysterious driver blasted "La Cucaracha" my Pavlovian response became more rabid. Those abrasive, fingernails-on-chalkboard trumpet notes had ruined my relationship with a once-charming song.

After hearing that horn for years, now it was especially grating since I didn’t work in an office anymore. I was an aural prisoner in my own home for chrissakes. I told my neighbor about my fury and she said, “Why don’t you find him and make peace with it.” Hmmm, that was an idea. I would stake out this noise polluter so I could put a face to the destroyer of classic Mexican folk songs. I mean "La Cucaracha" wasn’t like that tinkly ice-cream truck song:

     Oh little playmate, come out and play with me
     And bring your dolly three
     Climb up my apple tree
     Shout down my rain barrel
     Slide down my cellar door
     And we’ll be jolly friends forever more

Who cares if you ruin that song. What do those corny, archaic lines even mean? But "La Cucaracha?" The song about a cockroach who lost one of its legs (thus the odd beat, representing a missing leg) that is rich with historical significance and popularized during the Mexican Revolution?

     La cu-ca-ra-cha, la cu-ca-ra-cha
     ya no pue-de ca-mi-nar
     por-que no tie-ne, por-que le fal-ta
     u-na pa-ta de a-tras

So one day when I was taking a walk (with both legs intact), I saw a vendor's truck with the back open that had fruit, chicharrones, chips, candy, etc. I had seen it around the ‘hood for years but never paid it much mind. Then it dawned on me. That's it—the object of my ire! So I went up to the man in the back of the truck.
“Are you the one playing 'La Cucaracha?'" I said accusingly.
He nodded yes.
“It’s driving me crazy!" 
I could see he didn't speak English.
"Loco!" I pointed to my head. "Loco!!"

But for as long as I had wanted to say that or something much worse, pinpointing the perpetrator suddenly gave me pause. I realized that this poor guy was just trying to make a living. Was driving this truck around all day such a joyride? Could he even pay for his gas by selling a few mangoes and a pack of Juicy Fruit gum?


“How does that horn work?” I said, trying to soften my wrath.
“Do you press one button and it plays the whole song or do you have to press each note separately?” I asked, tossing out words like canción, accompanied by unhelpful hand signals. 
He motioned for me to follow him to the driver’s area and showed me the horn. He started to play it, and after the first two notes, I signaled he could stop. 
"Qué es tu nombre?" I asked.
"Pedro," he said.
"Gracias, Pedro," I said with a smile. "Adios."
I waved at him and was on my way.

As I was walking home, I realized that this horn was the poor guy’s print ad, TV commercial, billboard and banner campaign. It’s all he had to tell the world he had arrived as he drove spot to spot, parking for 10 minutes at a time, day after day. Maybe the song drove him crazy too. Hell, he had to hear it almost as much as I did. Then I thought all I need to do is re-associate this song in my mind with someone who’s fighting the fight and doing the best he can—kind of like me, sans an abrasive theme song. So from now on, when I hear those trumpet notes blasting across the ozone, I will think, “There goes Pedro. I hope he’s selling a lot of fruit today. Never mind his air and noise pollution, wasteful oil consumption and pitiful carbon footprint." 

Either way you look at it, I think it calls for a drink. Salúd!


La Cucaracha Recipe

1 part tequila
1 part Kahlua

Serve over ice and enjoy.

A La Cucaracha is sometimes made with a third part triple sec, brandy or rum and set aflame and served with two straws. Two people are to drink it as quickly as possible before the straws melt. However I find that this fire- and BPA-free version does very nicely, thank you.

Thursday, December 5, 2013

The Food Safety Inspector



“We need tongs for these bowls of chips, people! Over 150 hands are goin' in!” I yelled out in the Los Angeles Times kitchen while helping prep lunch at a WriteGirl journalism workshop. I had not only volunteered to be a creative writing mentor for this amazing nonprofit organization that helps teenage girls find their creative voice, I also signed up for lunch duty that day. 

It was my first time as a mentor, and I wasn't too sure what was on a teenage girl's mind these days other than the classics like boys and deflowerment—the ones who still had their flower, that is. But I was paired up with Graciela—an eighth-grade, doe-eyed, unpollinated innocent, and while I was relieved she was not the poster child for the morning-after pill, I wasn’t sure how to connect with such a young girl. I have purses older than her, for chrissakes. So I asked her questions about school, her family and hobbies and hoped she wasn't visualizing a big yellow sign on my chest that said FOGEY ON BOARD. Relating to kids doesn't come naturally to me since I’m not really the warm and fuzzy type until you get to know me. And then it’s not so much fuzz as lint.

But prepping lunch for the girls and their mentors—that's where I shined. When 160 foil-wrapped burritos arrived, the woman in charge told us to cut them in half because there weren't enough to go around. As I was cutting, I noticed little shards of foil getting into the burrito filling. “Make sure not to get any foil shards in the burritos!” I said to the other burrito cutters with burrito-cutting authority. “I had a traumatic foil-eating incident in my youth,” I shared with a kitchen full of strangers. But I nipped my overshare in the bud and left it at that. The truth was I had swallowed a small piece of foil from a veal parmigiana tv dinner that was somehow big enough to scar me, my mother and our carpet for life. To this day I haven’t eaten veal. Never mind that I’m morally opposed to it and  wouldn’t eat it anyway. But veal in a tv dinner? Who came up with that idea? Or to kill baby animals in the first place? Was it someone who wasn’t that hungry and said, “I’ll have a little beef,” and the host went out back and slaughtered a calf?

“Plating, people! It’s all about the plating!” I yelled as we started assembling the burrito halves on large platters. I noticed when I talked, people listened. Sure, it could've been the volume, but I liked the new me. When the woman in charge of lunch referred to me as the “food safety inspector,” I beamed. “Could this be my new calling?” I thought. Bacteria, foil and E coli, oh my! Then after lunch, the head of the nonprofit came over to the lunch helpers and said, “I heard we had the best lunch crew of all time today.” I beamed again and knew she was talking about me.

Meanwhile back at the mentoring ranch, I helped Graciela with an article and gave her suggestions on how to write a good headline. Sure I knew how to do it myself, but teaching a girl was a whole new ball of syntax. Would I be any good at this or was it too soon to tell? I tried not to get all judgey on myself. She was bright and interested in learning and listened when I talked and didn't sext, tweet or Facebook once. And as our five hours together came to an end, I said, “I really enjoyed working with you.” And she said, “Me too. You’re really nice.”

My heart melted. That felt almost as good as being called the “food safety inspector.” All in all, it was a win-win kind of day.

TV dinner image from theimaginaryworld.com

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Wednesday, November 27, 2013

Candied Yamulkes


These aren’t your old-shul candied yams. They’re a new hybrid designed by organic yam farmers and Hasidic tailors. Pilgrim meets pogrom. The bottoms and tops are roasted yams, and the middle is candied yams. And while most of my celebrations don't require men to don yarmulkes, for this once-in-a-lifetime confluence of holidays, I have asked that my yams wear them—at least while my guests arrive. Since these candied yamulkes are bite-sized, they make a truly amusing bouche. They're also kosher, vegan and gluten-free in case a rabbi or persnickety pilgrim should happen to land. This isn't a recipe per se like my Thanksgivukkah Miracle-of-Light Green Beansbut I've distilled it down to the 10 essentials.

The 10 Commandments of Yamulkes 
(I hope you’re reading this on a tablet.)

1. Thou shalt choose the narrowest yams. Make sure to find ends that most resemble yarmulkes (at two yamulke caps per potato, it requires many potatoes if you’re amusing a lot of people.)
2. Thou shalt cut off the ends for the yamulkes, leaving skins on (this isn't a bris).
3. Thou shalt peel the rest of the potatoes.
4. Thou shalt slice two yam discs per potato for the bottoms.
5. Thou shalt roast them in a 400º oven using coconut or olive oil.
6. Thou shalt boil, steam or roast the rest of the potatoes for the candied yams (if roasting, make sure they stay pliable for mashing).
7. Thou shalt make candied yams according to your liking with dates, nuts, coconut oil or butter, brown sugar, maple syrup or desired sweetener (but no Splenda—feh!).
8. Thou shalt take out discs from oven when brown and caramelized.
9. Thou shalt drain potatoes and mash with said ingredients.
10. Thou shalt assemble yamulkes and let the festivities begin. 

Hats off to you, and happy Thanksgivukkah!



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