Hello Fellow Foodies,

    It seems as if quite some time has passed since I last blogged.  Time may have passed but my fanatical enthusiasm for food has not disapaited or slowed in the slightest.  As a matter of fact, I have taken up professional residence with an indiviual I like to call the "culinary mad scientist."  Joe McCarthy is the Chef to whom I am refering.  Any of you who may have had the opportunity to work with or for Joe might be able to relate the blogs to come.  If you have had the rediculously delicious pleasure of eating his food, you too have become in one way or another part of his relentless culinary pursuit of perfection.  I embrace this gastronomical rollercoaster ride with much gusto and gratitude and affectionately refer to it as My Kitchen Escapades with the Culinary Mad Scientist...........

Until Next Time,

Eat Healthy and be Happy

The Healthy Foodie Fanatic

 



My response to my Italian friend

Hello Fellow Foodie,

I was delighted to hear from you. I won't use your name as I don't have your permission, that aside,I am excited to hear that you are interested in the Kootenai County Farmers' Market. I cannot emphasize enough how wonderful this local market is for the community. Your authentic food items WILL be appreciated. You will not meet a better, more genuine, group of vendors, local growers, and genuine community of people. I can say this with complete sincerity. The market will welcome you if your heart and product are in the right place, which it does seem to be to me. Good luck and please keep in touch G

The healthy foodie fanatic

Seasonal Fruit Makes a Great Rustic Tart

Hello Fellow foodies,

It is good to be back talking food again. I apologize for my absence.

Have we talked about ripe summer plums and turning them into a rustic tart? Ok, here is the deal. It doesn't have to be plums(although they rock).

It could be peaches, blueberries, raspberries, nectarines, huckleberries, and any combination of the above .

You can buy pie crust, make it yourself, or use pizza dough.

Roll it out in a rough round shape. Brush the dough with melted butter or olive oil.

Make a mound of fresh fruit sprinkle with a pinch of salt, a light layer of cinnamon, sugar,and or brown sugar. If the fruit is particularly juicy, I would toss a tsp of flour in the mix with perhaps a pat of butter.

Roll up the edges, nothing fancy needed, to enclose the fruit & juice, bake on parchment paper at 350 degrees for approx 20 minutes. Check between 10 & 12 minutes because every oven is different and when the crust is golden brown and the fruit is bubbling, you are there.

There is one more option and that is to brush the ridge of dough with egg wash and sprinkle with sugar, it simply looks good and adds an additional taste-texture.

Now is the time, TRY IT! I forgot the best secret of all... I crushed vanilla wafers and butter, then sprinkled them on top before baking.

The picture you see is prior to baking, let me know what you think!

Until next time,

Eat healthy and be happy

The Healthy Foodie Fanatic

Feast with the Farmers was Fantastic

Hello Fellow Foodies,

Shame on me and my way overdue communication.

Tonight I went to an event - "Feast with the Farmers". This is an annual event that needs to go on your calendar for next year.

What fun, not just with the food but the people as well. Let's face it, food doesn't grow itself, and the people in this community amaze me weekly.

My tastebuds had a serious treat this evening. Diane and her husband Jerry, of Sands Trail Farms out did themselves. I cannot tell you how hard they worked, but if you check in on the blog in three or four days, you will see all that I was able to enjoy tonight.

Where to begin? Ceviche (in the champagne glass)-out of this world! What a full flavored, light, summertime treat. Perfect for the occassion! The right amount of citrus, cilantro, cucumber, peppers, and the shrimp was a bonus, that is how good I felt about that buffet item.


So my girl Diane not only farms, pickles, makes a rockin' honey maple marinade, she makes cheese! She learned from her father, and I was delighted with a cross between blue and white cheddar served with farm fresh blueberries!

I could have stopped there-are you kidding me? Al, who sells 12 hour fresh frozen wild Alaskan salmon contributed and it was served with cream cheese & chives. I doubt there was any left.

Diane made an eggplant caviar served in mini endive leaves, just try and stop me. There were also baby endive leaves filled with blue cheese, dried cranberries, sweet walnuts, and blueberries.

This event has been taking place for six years and if you are anywhere close to Hayden, Coeur d'Alene, Post falls, or Sandpoint, make plans to attend next year.

The craft vendors, which are an intrical part of our market, served the actual farmers and their guests. I will sum this up with three D's:

1. Dedication
   
2. Devotion
   
3. and Delicious!

Thank you to Gail, Anthony Hall (the chef), the farmers, and all the people behind the entire summer long venture. You make us proud and give us something to look forward to EVERY YEAR. God Bless.

Until next time,

Eat well and be happy!

The Healthy Foodie Fanatic

Foodie Update

Hello Fellow Foodies,

I have missed talking food with you. I started a new job as a private chef and it has kept me busy to say the least. However, during my absence, I have created some great recipes and practiced some rudimentary skills I can't wait to share with you.

The farmers' market is bursting with the bounty from our dedicated local growers. Don't miss out on the best time of the year in Northern Idaho.

If you are checking in from elsewhere, take advantage in the coming days and weeks for great healthy, creative recipes.

Fish has been big on the question & comments. Eggplant is another topic. A multitude of fresh greens will keep us busy for weeks. The Healthy Foodie Fanatic is going full force and can't wait to share our common passion.



Until next time,



Eat healthy and be happy!



The Healthy foodie Fanatic

GMOs - an issue to be dealt with

GMOs - Genetically Modified Organisms are more widely prevalent than you might think, finding its way into a majority of the food on the grocer's shelf that we then buy, take home and feed to our family. The American people are widely unaware of this fact and the impact it has on their health and the ultimate effect on the environment.

Now is not the time to apathetic. We must be heard. Stay tuned for the next video in this series which will give you some options on what you can do to make a difference.



Now more than ever make a point to Eat Healthy and Be Happy.

The Healthy Foodie Fanatic

How do you Reduce, Reuse, and Recycle in your home?

These girls give new meaning to Reduce, Reuse, Recycle. Farmers' Markets are about the community and the earth. You should take the time to get to know the folks who make your farmers' market a reality.



Get the 3 R's going in your home.

Eat healthy and be happy.

The Healthy Foodie Fanatic

This isn't your mother's swiss steak

Hello Fellow Foodies,

First let me say I am sorry for my absence, my computer crashed. I found myself surprised at how much I have missed the blog.

While I am not convinced my computer is fixed, I'll take advantage while I can.

I was doing some bargain grocery shopping the other day and I came across a 1 1/2 lb piece of top round cubed steak. It reminded me of the Swiss steak I ate as a child. Normally it would be priced at $4.98 lb, but it was on clearance and I couldn't resist the adventure.

My concept was this, take a recipe from a past era that was typically less desirable than a juicy steak on the grill, add unexpected ingredients and see what happens. My goal was to use only what I already had on hand so my cost would be minimal.

I had:

• sliced domestic mushrooms
• shallots
• marinated quartered artichokes hearts
• fire roasted red bell peppers
• fresh garlic
• beef stock
• dried thyme

My weapon of choice was a cast iron dutch oven used on top of the stove, the oven will do the trick as well. I used Montana whole wheat flour(one of my favorites we have yet to cover), approximately a heaping half cup combined with 2 tsp of onion powder, 1 tsp garlic powder, kosher salt and fresh ground pepper. Dredge the meat in the flour mixture while you preheat your dutch oven. Melt 1 Tbsp of olive oil and 2 Tbsp of butter and brown the meat. I cut mine into a few pieces due to the size of the cooking vessel. Brown off the meat and remove to a plate - add sliced mushrooms and sliced shallots and saute until tender and caramelized. Toss in the remaining seasoned flour and stir for about 4-5 minutes. Add 4 cups warm beef stock, stir for another 4-5 minutes, toss in the sliced garlic and a Tbsp of dried lemon thyme. Add the meat back in. Cook this for approximately 3-3 1/3 hours over medium heat, until the meat is fork tender. Check periodically to make sure you have plenty of liquid for the meat to braise. You know by now that I love options, so here are a few you could contribute with success to this recipe concept:

• Red wine
  
• Dark beer(stout)
  
• Lemon zest
  
• Fig flavored vinegar
  
• sun-dried tomatoes

This recipe can be served over rice, pasta, or egg noodles. There is always the option of serving with nothing but bread and a green salad.

Here is my favorite part about food..... Recycling. After you serve your superb New Swiss Steak, and if you have leftovers, put it back on the stove and cook it down to a basic, simply delicious stew. Serve with a warm roll and you are a culinary hero.

Food is Fantastic!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Small Farmers are the back bone of Farmers' Markets everywhere.

Big or small, farming is a passion. Share the passion with the farmers at Feast with the Farmers, a dinner experience created every year using the fruits of the farmers' labor. http://www.kootenaicountyfarmersmarket.com/ for more information on Feast with the Farmers.



Eat Healthy and Be Happy!

The Healthy Foodie Fanatic

Fourth of July with the Farmers

An insightful interview with Middleton Organic Orchards enlightens us as to the special requirements of getting their product to the consumer. The truth is you can grow organically and still get beautiful product without blemishes and bugs.

Sands Trail Farms shares their wonderful product and the many uses found for it. Everything Sands Trail sells is grown by them. The variety of their product is unique. Stop by and check it out for yourself.

Our support for these hardworking producers is what keeps them coming back to market year after year.



Eat healthy and be happy,

The Healthy Foodie Fanatic

Ending June Market

Shopping at your local farmers's market means having the opportunity to know more about where your food comes from and how it is handled.

If you care about the health of your family and for the food you offer them to support that healthy desire, then your local farmers' market is your answer.



Learn more about your food.

Eat healthy and be happy,

The Healthy Foodie Fanatic

How Sweet it is Cooking With Sweet Peppers

Hello Fellow Foodies,

I have mentioned that on more than one occasion, I fall asleep at night thinking of a recipe or perhaps a cooking technique. The following recipe is a perfect example. I had a bag of mini sweet peppers hanging around in my refrigerator and wanted to do something unique, yet with a comfort food appeal. Then it came to me, what if roasted them and threw my conventional approach to making chili out the window? I was pleased with the results, which were a little on the sweet side. I brought a bowl over to share with a neighbor to get her opinion, and for while there things were not pretty. Spoons were flying to get the next bite. So here's how it went down......

I took one dozen mini sweet peppers and coated them lightly with olive oil, then roasted them at 400 until tender and slightly charred. When they had cooled, I put them in a blender with 3 uncooked mini sweet peppers, 3 cups of beef stock, and 1 cup of chicken stock. I gave it a good whiz until it was pureed. Once pureed, I put if through a fine strainer and wound up with 2 1/2 cups of delicious roasted sweet peppers. Now for the recipe:

21/2 cups pureed mini sweet peppers

3 cups beef stock

3 15oz cans black beans, slightly drained

1 6oz can tomato paste

2 Tbsp ground chile pepper

2 tsp ground oregano

2 tsp ground garlic powder

2 Tbsp ground onion powder

a pinch of chipotle pepper

S & P to taste

2 lbs ground beef

In a large pot I combined the first ten ingredients. Allowed it to come to a simmer and then added the ground beef. I let the meat cook at a slow simmer for just about an hour. I tested for salt content and enjoyed a bowl.

There is nothing to say that you couldn't add heat in multiple forms if that is your preference.

• jalapenos


• roasted green chiles


• Cayenne pepper


• hot sauce

These are just to name a few. If you do choose to use this pepper puree method, expect to denote some sweetness in this recipe.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

We Are In Full Swing At Kootenai County Farmers' Market

Hello Fellow Foodies,

Well, I think we are finally getting there. The beautiful abundance of fresh produce this past week was too exciting for this foodie to say the very least. The stands are holding delicious items we have not yet seen.

Colorful organic strawberries and apricots that are hard to find blemishes. There were also cherries, and some of the healthiest looking snap peas... It seems every produce stand is an absolute feast for the senses.

Your favorite flower and starter plant is probably still available. All except, I am sad to say, with warmer weather comes the end of that spectacular asparagus we were blessed with this year.

Speaking of weather, I want to send a reminder out there to all those who enjoy the fruits of our farmers' labor - they had a long hard winter, and having that followed up with all those harsh storms with hail and heavy rain we have had recently, make their job even harder. So many of these wonderful people rely on what they make every week for their livelihood. That is why you see the kind of dedication we do at the Kootenai County Farmers' Market.

I have the best the best job. I get to spend time getting to know these hardworking people, and sometimes if I am on my best behavior, they share secrets with me. So don't be afraid to share a few words as you are making your purchases! A word of appreciation goes a long way.

I can't wait to see what next week holds for us.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Manly Candles and American Lamb

The boys have spoken, they want manly gifts. Enough with the girly sweet aromas. Give the manly candles a whiff and you know you've got a good gift for a man - I mean "New Truck" scent..."Hunter's Camp"? Go get em!

Did you know the lamb you buy at the store was not American grown? Why wouldn't you want to buy American grown?

Your local farmers' market has it all. Get on down.



Eat healthy and be happy,

The Healthy Foodie Fanatic

Diversity in Vendors Keep Customers Coming to Market

A farmers' market is after all about the farm. But truth be known, if you took away the crafts you probably wouldn't have a market that brought out the diversity of customers that a market with a variety of vendors, that appeal to the many, draws.

High quality, creative crafts are as much a staple at market as the organic farmers. Each has its place in supporting the community. And each needs the support of that community.

In this weeks Foodie Fanatic with the Farmers we look at the organic farmer and crafter and recognize the value of each as they fill a role in the weekly event we call The Kootenai County Farmers' Market.



Come out and meet the dedicated vendors at your local farmers' market. Recognize how the market adds to your quality of life in North Idaho or where ever you live.

Until next time.

Eat healthy and be happy.

The Healthy Foodie Fanatic

They're HERE! The Peonies are FINALLY HERE!

Hello Fellow Foodies,

I had a great morning at the Kootenai County Farmers' Market today. I visited with some vendors I know from past interviews and made some new friends. All in all, as usual, I had a wonderful time. I really can't think of a better way to spend a Saturday morning. I come home with all kinds of food treasures and cook in the afternoon! Oh, by the way, the Market has a new Weekly Update Newsletter available you should sign up for. Catch the link here.

Today I received a gift from Pat at Howling Hills Organic Farm (named for the Howling Malmutes). She was gracious enough to give me a bag of edible flowers to use in one of my unique recipes. Thank you Pat. Wish you were here to enjoy.

Normally you would be reading about some delicious food or cooking method but the peonies have finally arrived! They have got to be one of the most sppectacular flowers known to man.

I talked to Mike with MRM FLOWERS. He and his wife Renee have been growing peonies for about 5 years, and WOW do they grow some beautiful flowers. We had to wait a little longer this year due to the extended cold temperatures but they are in full force now. Their display of color was dazzling, and Mike said they have five colors that still have not bloomed yet. Not only that, but he told me he has at least 30,000 buds yet to open, that's right 30,000! I purchased one bundle of 10 stems for $9.00, the going rate in California is $35.00! Now aren't you glad you live in Northern Idaho? Once they have harvested all their flowers, Mike and Renee Mejie disappear until the latter part of the market season when they return to sell bare roots. If you are a flower lover, get to the market and see for yourself. I would be willing to bet it would be hard for you to walk away without a bundle. Thank you Mike and Renee for your dedication and passion!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Chiffonade?

Hello Fellow Foodies,

I have been prepping food for a cookbook and it occurred to me that maybe I am using culinary terms that I should talk about.

Today I am going to share about the french term CHIFFONADE. The term means to roll fresh herbs and slice thin ribbons. The herbs are delicate and do not need to be chopped finely. Therefore, you treat them delicately and add them at the very end of the cooking process. They are also used for a garnish. I feel that you get more flavor out of these particular herbs with the least amount of processing. It makes for a beautiful presentation, and you get more of the true essence of the fresh herbs. If your goal was to make a pesto in a food processor, then finely chopping them brings out an entirely different and equally satisfying result.

Speaking of pesto, this is the season to grow and enjoy. There are a few methods of procuring and storing this gem for the winter months. You always want to pick your fresh herbs before they go to seed. Going to seed sends a message to the plant that it is done producing, we don't want that. So you can pinch your herbs and use a food processor with olive oil, or just simply the herb and make a puree of sorts. The next step is to freeze them in ice cube trays.

Once frozen, put them in a freezer bag, and you have usable portions for the cold months. Smart planning and a little effort will keep you from paying too much for too little coming from who knows where.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic