FEATURED RECIPE: ‘ BATATA BHAJI – SPICED POTATOES ‘


#AceRecipeNews – Featured Post:April.25: Batata Bhaji is to an Indian what roasted potatoes is to an American. The potatoes are spiced to give it flavor. It is a vegetarian and a vegan recipe. In Goa there are a few variations one where curry leaf and cumin are the bold flavors, the other is ginger and cumin. This potato recipe can be made with or without coconut also with gravy or dry. The dry version can be used to make a favorite Indian snack called Batata Vada. A deep-fried potato dumplings coated with a garbanzo bean flour batter.

batata-bhaji-aloo-potato-subzi-recipe-indian-curry-sukhi-suka

Interestingly "Batata" in portuguese is "Potato" and is a word used all over in India but there is a difference in the pronunciation and you can tell the difference if you are familiar with both. This recipe was made mostly on Fridays at our home. The leftovers are used to make kids popular grilled sandwich for snack. The bread is stuffed with potatoes and a little ketchup….yummy! You can also make potato fritters by mashing the potatoes, forming into patties and coating them with rava (cream of wheat) and shallow frying till golden brown.

batata-bhaji-aloo-potato-subzi-ingredients-recipe-vegetarian-veganServing Size: 4-6

Ingredients:

3 russet potatoes peeled and diced in 1/2" cubes

1 medium onion diced

1 jalapeno

1 cup grated coconut

1.5" of ginger

1/2 tsp of cumin seeds

2 cups water

1/4 tsp of mustard seeds

1/4 tsp turmeric powder

1-2 sprigs of curry leaf

salt to taste

batata-bhaji-aloo-potato-subzi-ingredients-recipeDirections:

Wash, clean and cut the potatoes in 1/2" cubes. Soak them in light salted water.

Grind the coconut, ginger, 1/4 tsp of cumin with 1/3 cup water to a paste.

Heat oil in a pot add the mustard seeds till it splutters, add the onions, cumin seeds, jalapeno and saute till the onion is translucent.

Next add the turmeric, coconut paste, curry leaves and saute for 2-3 minutes. Add the remaining water, season with salt and cover till the gravy simmers.

Finally add the potatoes, check on salt, cover and cook on medium low heat for 15-20 minutes till the potatoes are soft. Do not over stir lest the potato get mashed.

batata-bhaji-aloo-potato-subzi-recipe-goan-coconutEnjoy with hot rice, bread, puri (poori) or dosa.

Disclaimer: This article is not written by ACE NEWS GROUP. The original source of this article can be found here:

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BUNNY&PORKBELLY REPORT: ‘ FOCUS ON THE SHAKESPEARE NYC NOW SERVING TRADITIONAL BRITISH FOOD & GREAT BEER ‘


#AceFoodNews – Featured Report:NEW YORK:April.25: Welcome to the Shakespeare, a small sorta "gastropub" near Bryant Park in NYC. They offer great beer and "traditional British Food". On this night, I met up with my friend from college. This bar is his bar, like the kind of bar you see on Cheers, it’s a place that everyone knows his name….. He comes here like 3 times a week, even more when the week isn’t going his way. I met up with him for some after work beers and food.

TheShakespeare (5 of 11)

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They Offer many interesting beers on tap
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I believe this is the owner. I was able to talk to him for a quick moment, the bar is called the The Shakespeare because he is a distant relative of the man himself….
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Inside it feels like a cozy English home, or at least what I would imagine one to feel like….
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After a few beers, we decided to order food….

Bangers and Mash:
Myers of Keswick bangers, mashed potatoes, onion gravy

A very hearty meal consisting of sausages on top of mashed potatoes dressed with savory Onion Gravy. The kind of meal that fills up your heart and arteries with warmth.

TheShakespeare (8 of 11)

Chicken Tikka Masala:
Basmati rice, toasted almonds, ginger steeped raisins

Chicken Tikka Masala made for English taste, even though this dish is like the General Tso Chicken of Indian food. It’s not as spicy as most Indian restaurants, my friend can’t handle spice at all, so this was perfect for him.

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Banoffee Pie:
“Jones Wood Foundry”
Banana, vanilla cream, shaved chocolate, candied almonds

For dessert my friend got a banoffee pie. It’s a creme pie with a very crumbly rust, topped with chocolates and candied almonds as the sweets. When you cut into it with a fork it comes apart perfectly. It’s the perfect compliment if you ate something savory like the Bangers and Mash or drank a lot of beer with a sweet tooth….

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The Shakespeare is a good pub in NYC. If you are staying near Bryant park or even Times square, I would definitely recommend this place. Try their very extensive collection of interesting English beers + English pub food that isn’t fish and chips.

The Shakespeare NYC
24 East 39th Street
New York, NY 10016

Disclaimer: This article is not written by ACE NEWS GROUP. The original source of this article can be found here:

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BIRDS, BEES & BUSINESS: ‘ Protecting Our Environment, Flora & Fauna from the Ravages of Business ‘


As an ardent florist and with my brother being very involved in gardens and growing everything from seed,also protecting our pollinators.

I thought this was a wonderful post well worth sharing:

On a recent walk from my country home I counted 25 different species of wildflower in under an hour and I suspect that many people in France — even those living in more urban environments — would not be hard-pressed to find a similar display.

Spring seems to have moved in with unusual speed this year and certainly in rural areas, flowering plants are responding with considerable vigour.

Many Maries (local Mayors) have opted to allow village verges to flower before they mow them and the result is pretty spectacular though we wanderers and walkers are mere spectators to an enlightened approach clearly beneficial to wild bees and other all-important insects.

Last year saw the ban in Europe of many pesticides containing neonicotinoids, mainly in response to fears that they might be related to large scale colony loss disorder presently affecting honeybee colonies throughout the European Union.

Two of the major pesticide producers, Syngenta and Bayer Cropscience, are presently suing the EU in an attempt to have that ban overturned.

Read More:>

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FRANCE: ‘ Farmer Grows Prized Tomatoes in Abundance & it is All in the Seeds ‘


#AceFoodNews – FRANCE:April.19: Pascal Poot is a French farmer unlike few others. On the stony, arid and seemingly infertile slopes of his farm near Lodève (Hérault) he grows highly-prized tomatoes in abundance without water, fertiliser, pastoral care or pesticide.

His ancient farming technology fascinates French biologists and agricultural specialists who are working to preserve the varieties of seeds he has developed over the years (which include the Poire jaune and Noires de Crimée tomato varieties) along with his ancient and little-used farming methods.

For it is the latter especially that are considered to be a striking success illustrated by the fact that his farm’s soil is so dry and undernourished that the 50-year old oaks on it remain stunted, and gnarled, struggling to reach the height of your average local.

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premium popcorn – food


bwthoughts

We’re a popcorn family. Popped up in the microwave with a little melted butter and salt added, eaten with chopsticks ( the kids discovered this to keep from getting their fingers greasy and it’s become a family tradition ) popcorn is the perfect movie food for at home while we sprawl across the couch or lounge in the recliner chair.

But can popcorn be gourmet ? Can you get popcorn non GMO grown from a family farm? Will it taste better ? The answer is a resounding yes.

GMO free popcorn from a family farm in Iowa. GMO free popcorn from a family farm in Iowa.

It pops up with a crisp fresh flavor, and the butter and salt burst on your tongue. Alas, it’s chopstickability is the same as regular popcorn, but for those of us without greasy fingers – we just say it lasts longer. We tried butterfly ( which pops with a little hull ) and…

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The Environmental Costs of Throwing our Food Away


Really Really Important post. #AceMustRead and share. Ian

Permacooking

When you throw food away, you may give passing thought to those who suffer from hunger, whether in developing nations or in your own community. You may also think about the money you squandered on that uneaten yogurt or the mushy head of lettuce that sat wilting in your crisper. But do you think about the environmental costs of letting that food go to waste? Sure, you may give yourself a pat on the back for using the green bin, diverting your organic residuals from landfill — but what about the resources that went into getting that food to your plate in the first place? What about the environmental consequences of throwing it away, green bin or not?

http://www.ecoissues.ca/The_Environmental_Costs_of_Throwing_our_Food_Away

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FEATURED RECIPE: ‘ Crab & Artichoke Dip ‘


#AceFoodNews – Featured Recipe:April.12: Warmer weather makes for more get-togethers and nothing goes with a get-together like dip.

(As the recipe did not have a picture this is one l found)

This week’s recipe features a twist on a favorite.

Crab Artichoke dip

1 T butter + 1 T butter
1/2 cup finely minced onion (about one medium onion)
1 pound cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
14 oz. can artichoke hearts/bottoms
1 lb. crab meat, cartilage removed (special or lump ok)
1/4 cup Parmesan cheese, grated, scant 1 oz.
2 T pancko (or any dry) bread crumbs
1 cup (or one 10 oz. package) frozen spinach, wrung dry

1. In a sauce pan, sauté the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft.
Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the spinach, artichokes and crab meat.
4. In a skillet, heat 1 T butter and sauté breadcrumbs until golden
5. Put the cheese mixture in a shallow baking dish, about one inch thick.
6. Mix breadcrumbs and Parmesan. Sprinkle evenly over the top.
7. Bake in a 400 degree oven for 30 minutes. The cheese should be brown on top and the sides should be bubbling.
8. Serve with good quality crackers or toasted baguette (try Firehook Bakery’s Lavash)

Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.

Disclaimer: This article is not written by ACE NEWS GROUP. The original source of this article can be found here:

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Wasted Food Pilots Raise Consumer Awareness


Permacooking

Modeled after the United Kingdom’s “Love Food Hate Waste” program, the West Coast Climate & Material’s Management Forum’s (Forum) Food: Too Good To Waste (FTGTW) initiative created a toolkit with strategies and tools to guide households on how to reduce wasted food.

http://www.biocycle.net/2015/04/01/wasted-food-pilots-raise-consumer-awareness/

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From Beer As Preventative To Modern-Day Bacteria, Food Safety Is Still On The Agenda


Permacooking

On World Health Day in 2015 it is very sobering to reflect on the fact that nearly 600m people worldwide are still affected by food-borne disease each year and more than 350,000 people die from it. Children under five bear the brunt of this – accounting for over 40% of the global total – and Africa and South-East Asia are the worst affected continents.

http://www.iflscience.com/health-and-medicine/beer-preventative-modern-day-bacteria-food-safety-still-agenda

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