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Our story of the week is Farm to Fable from the Tampa Bay Times. We talked about one reporter’s attempt to fact check farm-to-table claims on menus. What she found is disturbing.
We sing the praises of “stuff on toast.” You know, like avocado toast and its less trendy cousins.
Marisa explains the West Coast teriyaki restaurant culture.
We talk about how much a good night’s sleep (or lack thereof) matters to the way you eat.
It’s time to eat as much asparagus as you can–we tell you how.
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FWIW, here’s my teriyaki chicken recipe. Joy, I know you love chicken thighs so I hope you give it a try! (The mirin is just cooking mirin, you can get it at Whole Foods)
8 boneless skinless chicken thighs
toasted sesame seeds for garnish
“A”
3 tbsp soy sauce
1 tbsp water
1 tbsp sugar
1 tbsp mirin
“B”
1/2 cup soy sauce
3/4 cup water
1/2 cup sugar
1/4 cup mirin
1/2 tsp ground ginger
1/4 tsp garlic powder
“C”
1 tbsp cornstarch
1 1/2 tbsp water
(make a paste)
1. Marinate the chicken in “A” for 30 minutes
2. Mix together the “B” sauce in a small pan and bring to a boil. Add “C” cornstarch paste and stir until sauce has thickened
3. Bake the chicken on a rack in a 350 degree oven for 10 minutes on each side. Brush some sauce on top of the chicken and continue baking for 5 minutes. Turn, baste with sauce and cook another 5 minutes.
4. Cut chicken into bite sized pieces. Serve on a bowl of rice topped with more teriyaki sauce, and garnish with toasted sesame seeds.
Holly this sounds great thank you!
Also, LOVE love love asparagus! We bought 5 bunches at the Saturday farmers’ market 2 weeks ago and it was gone by the following Monday, so this week we bought 6 and still only made it to Wednesday before running out!
Oh! Also! Another fun thing to do with asparagus is make baked asparagus “fries” http://www.closetcooking.com/2013/05/crispy-baked-asparagus-fries.html – we also like to add a little lemon zest, too.
And, Amanda does have a recipe for lacto-fermented asparagus in Ferment Your Vegetables.
I did read that Farm to Fable article when it came out. You guys are right – what an amazing and eye opening piece. I’m hopeful (naive?) that this does not exist as rampantly in other parts of the country, but now I wouldn’t be as surprised.
Question for you guys about sauerkraut. . .I want to like it so much, but I have only had a few bad experiences with some cheap grocery store brand. Any suggestions for a good one to purchase to get me into the groove? I appreciate it! Thanks!
I can totally understand not loving sauerkraut if you’ve only had the typical store bought stuff. I think Bubbie’s is very good and so is Wild Brine, which is a newer brand that Marisa and I sampled at the Natural Products Expo last year. The good store brought sauerkraut will always be in the refrigerator case. And it is usually pretty expensive. But if buying it a couple times makes you see how good it can taste, and inspire you to ferment your own, it is totally worth it!
Thanks so much, Joy! I just looked and it appears I can find both at a few stores in my area. I’ll give them a try! Thank you!
Funny story about stuff on toast: I grew up believing it was completely normal to call the dinner that was leftovers piled on top of a piece of toast “s***onashingle” until the age of 38 and my soon to be husband looked at me with horror and disgust when I told him that was for dinner!