This Omnivore's Dilemma

To those who've cooked with Essen, spoken with me or read the periodic emails, this will come as no surprise - I love my veggies. I love their interesting forms and array of colors. I love the way the sum of their parts make for a more robust whole. I love that they're not only gentler to the planet, but that growing a variety of veggies, everywhere, is key to our survival. Okay, I love that they're good for me, even with relatively modest additions of yummy lipids and carbs of choice. And I want you to love them too.

I've also been listening to all of you. Vegetarian classes are no stranger to Essen. I've been teaching them all along, just never labeled as such. Last year's "Holiday" class featured side dishes and desserts and were totally meat-free. By request, many of you have cooked meatless menus at Create Your Essen experiences. Like it or not, we still live in the land of "meat and three." Essen's goal is to appeal to a wide audience, getting the community in the broadest sense of the word excited to cook, excited to pass along the tradition, skill and community of cooking. I was concerned that the label "vegetarian" would scare away 95% of you, afraid you'd feel you spent your hard-earned dollars and may walk away hungry, unsatisfied and still not know what you were making for dinner.

A couple of things happened. First of all, you surprised me, Susquehanna Valley. Client cooks were ecstatic with the (surprise!) vegetarian menus. They couldn't wait to tell their friends. And I read one more compelling piece by Michael Pollan, "Farmer in Chief," convincing me I could no longer hide behind my thin veil of fear (October 17, 2008 post).

As promised in October, Fossil Fuel Buster classes, designated as (FFB), are "What's New" at Essen for 2009. At least one Essen Class each month will be 100% vegetarian. Okay, not such a big deal, you may be thinking. I can do veggies, I should do veggies ... Problem is, all you can think to make is tofu or beans. And, to make matters worse, you think tofu is bland (which it is) and beans give you gas (debatable - depends on the technique!). That's where Essen comes into the picture.

We're already ahead of the game as Essen's cooking philosophy is rooted in sun-based foods, not petroleum. Yet we can all do our part to do even more. Join us at our debut FFB, "Routine and Lovin' It" on Wednesday, January 21, 6pm - 9pm. We'll prepare and dine on a meatless menu that you'll make again and again. Who knows, pretty soon you may forget to ask, "Where's the beef?"

All About Technique

I feel incredibly fortunate in that each and every Essen experience has been fabulous - appreciative, considerate and fun clients, great food and wonderful support. Pinch me - I must be dreaming.

Well, last week was no different. A client was open to something new and different; she just wanted the menu to feel "holiday, yet everyday." I recommended duck. Poultry, yet not chicken. Cooks quickly, yet requires some technique to make it just right. A bit more expensive than boneless chicken thighs, yet not over-the-top. Easy to access in our local market.

I had reservations as I know people either love it or hate it, just like cilantro. Well, let's just say that if the guests were in the privacy of their homes, the plates would have been licked clean. Here's what we ate:

• Roast Duck Breast with Red Wine Fig Sauce
• Puree of Cauliflower, Celery Root and Fennel
• Hashed Brussel Sprouts with Poppy Seeds
• Belgian Endive with Pomegranate
• Persimmon Pudding with Cognac Whipped Cream
  

What was the magic? If you are one of the duck lovers, the recipe was quick and easy, and yielded the hallmark crispy skin and juicy meat. If you're not, the technique can be applied to most any protein and the seasoning combination was an unexpected use of things in your cupboard. And let's not forget the other four menu items. The recipes yielded ten-fold ideas on novel, exciting and accessible ways with winter's root veggies and exotic fruits. A home run on all fronts.

Word's gotten out and we'll repeat the menu one last time and retire it for the season. Join us on Tuesday, January 6 and see for yourself what the talk's all about. You will not be sorry.

Holiday Gift Class - Save the Date for 2009!

The Holiday Gift Class was a resounding success. In less than three hours, we cooked, canned, processed and gift wrapped 54 jars of Essen' famous Tipsy Cranberry Fig Conserve. We also learned the fundamentals behind refrigerator cookies and developed a new combination for the basic Ginger Cookies. Who'd think five spice powder and cardamom would add the extra something special to a holiday cookie? We then wrapped all 42 dozen cookies into our bio-compostable cellophane sleeves, twisted, tied and labeled them ready-to-give and ready-to-Essen.

Annie, of Lancaster, exclaimed, "Why can't we do this once a month?!" Well, Annie, you can. Our next Puttin' Up Party will be held on Saturday, January 24 from 1pm - 4pm. Soup's on the menu. While it's cooking, we'll assemble Brandied Winter Fruit. Invest a few hours with Essen. Talk about a unbounded payoff.

Pucker up!

A heartfelt thank you to "Mary Ann Cranberry" as she's affectionately called in coastal New Jersey. Her friend Bob hand delivered 30 pounds of Mary Ann's just picked heirloom gems yesterday. By mid-afternoon, one-third of these firm, tart, yet incredibly aromatic berries were starring in jars of Tipsy Cranberry Fig Conserve.

The Holiday Gift Class will also have fun with the special cranberries this Sunday, December 7 with the same Conserve. I have a very limited supply available for sale, packed in one and one-half pound portions. Let me know at betsey@breathelivegrow.com or ring me at 717.391.8270.

I plan to put together a road trip next fall to tour Mary Ann's farm and see the bog live, which has been in her family for over 100 years. I'll keep you in the loop.