Now THIS looks like a good chili recipe. Thanks for sharing, Chris…I’ll have to give it a shot.

Everyone here knows I dig the Momofuku, no surprise there. But! With the book, I can cook it and you can too (if not easily, terribly quickly or with stuff you already have in the pantry). I won’t reprint the amazingly tasty sausage and rice cake stir fry recipe here, but it was posted at Seattle Mag, so away you go. I made it at home, in less than two hours, and it was jaw-droppingly good. Buy the book, cook the food.

My column this Wednesday will chide you similarly.

Geisha: Not in the running for best sushi in Columbia, but not bad. Salmon was sweet, clean-tasting.

The Olive Cafe: Freezing cold restaurant, koftas were charred and dried out. Veggies got the incineration treatment too. Saffron rice was nice. Others on Yelp had better luck, so I’ll try again.

Das Stein Haus: Some of the best food in Jeff City, but feels like stepping into your crazy aunt’s attic. A bit smoky, too. Schnitzel, kraut, Helmut (owner/waiter) more than make up for it.

Love Sushi: Sushi that’s well above average – and the equal of anything in Columbia. Unagi was swoon-inducing, salmon and tuna excellent as well. Extra small plates – both before and after your meal – leaves a good impression. Strangely lukwarm gyoza a small downside. Otherwise, terrific.

Jeff over at Make Mine Potato isn’t impressed – though he is trying to keep an open mind.

So what do you think? I’ve had a nice pizza and an amazing ravioli special on my two food visits so far. But grumblings – from Jeff and others – suggest quite a bit of room for improvement. If you’ve been, I’d love to hear your initial reactions.

Passing along a tasty offer from Book Harlan. Who couldn’t use some easy, pop-in-the-oven food over the holidays?

We have teamed up with Greystone Farm for a fundraiser.  Here is an e-mail that Julie Walker from Greystone Farm sent out to their patrons about the rib fundraiser.  Deadline for ordering is December 10th. Let us know if you have any questions.

Greystone Farm is teaming up with the CACC Culinary Arts Students taught by Chefs Brook Harlan, Carri Risner & Jeff Rayl.  These students are chefs-in-training and are learning about high-quality local ingredients because they have instructors who value the same things you and I value, small farmers, fresh & flavorful local foods and thriving communities, The students will smoke Greystone Farm Pork Baby Back Ribs & Spare Ribs, smother them in their handmade BBQ sauce, vacuum pack them and have them available for pick up by the middle of the December.  The ribs will make great gifts as well as ready-made meals for the Holiday or New Year’s gatherings or just make life easier in the midst of holiday exhaustion.

Here’s the essential information for ordering:

ORDERING:

You can place your order with the Career Center via fax (573-214-3801) or email bharlan@columbia.k12.mo.us Orders must be received by December 10th and will be made-to-order.  We have a limited supply of ribs so get your order in as quickly as possible.

(Order form also attached in word document)

PACKAGES & PRICING:

NAME: ____________________________________

PHONE NUMBER: ____________________________

name & cell phone of the person picking up the ribs:

Please return order form to

Fax (573-214-3801)

e-mail bharlan@columbia.k12.mo.us

HOW MANY PACKAGES?

BABY BACKS _____________ X _____$20_____ =____________

Quantity                  price / pkg         extended price = qty x $20

BABY BACK RIBS ( 2 to 2.5 lb. packages ) priced at $20 per package

SPARE RIBS______________ X _____$15_____ = ____________

Quantity                  price / pkg         extended price = qty x $15

SPARE RIBS ( 2.5 to 3 lb. packages ) priced at $15 per package

TOTAL = _____________

add above extended prices together

DAY YOU’RE PICKING UP?  Between the hours of 10 am & 3 pm each day

Check one:

Tuesday 12/15/09__________

Wednesday 12/16/09________

Thursday 12/17/09 _________

PICK UP:  Pick up at the Culinary Kitchen, Room 141 in the Columbia Area Career Center (North of Rock Bridge High School), 4203 Providence Rd. The Culinary kitchen loading Zone is on the north side of the Career Center across from the greenhouse.

PAYMENT:  Pay for packages when you pick them up.  Checks can be written to “CACC Culinary”

I haven’t had a whole lot of of foie gras, but when I have, it’s left an impression. I ate some six or seven years ago at Bistro du Coin in Washington, D.C.’s Dupont Circle neighborhood. It was served with Calvados and I remember the apple brandy and the fatty liver, and it was truly great.

My column in the Tribune tomorrow night deals with Missouri-raised goose. I obtained it from Sassafras Valley Farm, near Hermann, and it was delightful…amazingly beeflike, actually. It’s not cheap, either, at $10 a pound, but it would work for a special holiday treat.

Now we just have to convince Connie to try her hand at humanely-produced foie gras, which, if you think it can’t be done, should watch the above video.

It’s not for everybody, but Gastronomica gets my nod as favorite food magazine. Literate, beautiful, random. There’s no advertising, so it’s pricey (normally $50/year). And quarterly. But it’s also badass, and new subscribers can get this coffee table-quality magazine for 25 percent off right now.
www.ucpressjournals.com

It occurred to me at some point today that I may be overdoing it with the cooking this weekend. I’m going to break in the new smoker (with bacon). Then, it’s breakfast burritos for 12 at the tailgate followed by a dinner party (goose, maybe a dish from the new Momofuku cookbook) Sunday night. Could be a good time – could leave me sucking wind Monday morning. Add turkey and ham for Thanksgiving and I may need to put in for time and a half.

Naaah!

Anyone have an early report on the new occupant of the former Cafe Berlin/Root Cellar/herbal remedy place? It sounds like good people.

I received this ultra-random, but interestingly-led and well-timed press release from Freida’s, a specialty produce shop out of southern California.

What’s with the Blackeyed Pea? Why does this little black-and-white legume garner so much attention during the New Year? Frieda’s Specialty Produce distributes thousands of Blackeyed Peas to produce departments around the country each year, including Schnucks and Logli, in preparation for New Year’s feasts featuring Hoppin’ John and other traditional comfort foods.

Grown all over the world, Blackeyed Peas (BEPs for short) have a special place in Southern U.S. cuisine, where they are believed to bring good luck and traditionally eaten on New Year’s Day. It is believed that the Blackeyed Peas’ reputation for luck may originate from the U.S. Civil War. Some say that when most of the food sources were destroyed and pillaged in the war-ravaged South, Blackeyed Peas provided sustenance, thereby earning their “good luck” status.

Whether cooking up a soulful pot of Hoppin’ John with Blackeyed Peas, bacon and collard greens, or whipping up a batch of Texas Caviar with BEPs marinated in dressing, Frieda’s high-quality, U.S.A.-grown Blackeyed Peas are the key ingredient for a prosperous New Year’s feast.

Unlike other dried beans, Blackeyed Peas don’t require pre-soaking overnight and are relatively quick to cook. (A quick-soak method can be completed within 1 hour.) And of course, no other legume can deliver the earthy, creamy, savory and satisfying taste that BEPs have to offer. Not to mention their nutritious assets – Blackeyed Peas are an excellent source of calcium, folate, vitamin A, fiber and protein.

Try Frieda’s version of Hoppin’ John with a spicy kick from Habanero peppers:

Frieda’s Hoppin’ John

1 6.5-oz. package Frieda’s Dried Blackeyed Peas, prepared according to package directions

11/2 cups uncooked long-grain white rice

41/2 cups water

1 Tbsp. fresh thyme, minced, or 1 tsp. dried thyme

1 bay leaf

6 strips bacon

1 cup onion, chopped

1 cup red or green bell pepper, chopped

½ cup celery, minced

¼ cup parsley, chopped

1 clove garlic, minced

1 Frieda’s Fresh Habanero Chile, seeded and finely minced (or Dried Habanero, reconstituted according to package directions)

Salt and pepper to taste

In a Dutch oven, place rice with pre-soaked Blackeyed Peas and water. Stir in thyme and bay leaf. Cover and bring mixture to boil. Uncover and reduce heat; simmer 15 to 18 minutes or until rice and beans are tender, checking to make sure mixture does not boil dry.

Meanwhile, in a medium skillet, cook bacon until crisp. Drain bacon on paper toweling reserving 2 tablespoons drippings in skillet. Add onion, bell pepper, celery, parsley, garlic and chile to drippings in pan. Sauté about 3 minutes or until vegetables are tender. Crumble bacon; add to skillet. Remove from heat.

When rice and beans are done, drain off any excess liquid. Remove bay leaf. Stir bacon mixture into rice and beans. Add salt and pepper to taste. Makes 4 servings.

Look for Frieda’s Dried Blackeyed Peas in your local grocery store or online at www.friedas.com

Founded in 1962 by Frieda Caplan, Frieda’s, Inc. was the first wholesale produce company in the U.S. to be founded, owned and operated by a woman. Once a small produce stand at the Los Angeles Produce Market, Frieda’s has emerged as the nation’s premier marketer and distributor of specialty produce and now offers more than 600 specialty items to grocery and specialty stores throughout the U.S. and Canada. Learn more at www.friedas.com

Note to editors: High-resolution images and samples available upon request.

# # #

Contact: Hazel Kelly

Public Relations Specialist

714-826-6100 ext. 158

hazel.kelly@friedas.com

Frieda’s, Inc.

4465 Corporate Center Drive

Los Alamitos, CA 90720-2561  U.S.A.

714-826-6100

www.friedas.com