Greetings,
 
The local harvest is in full swing. We are receiving the bounty of the region: broad beans, peppers, acorn squash, eggplant, radishes, fresh local ginger, chard, arugula, sorrel, okra, and potatoes. The last of the local raspberries and, of course, apples make this a great time to be in the kitchen. All this farm fresh local organic produce is the most nutritious and delicious you can get.

Being a foodie and understanding nutrition really go hand in hand. I am reading a fascinating book called Good Calories, Bad Calories by researcher Gary Taubs. The book is a bit controversial. Like me, he dismisses the idea that red meat and animal fats are bad for us (You’ve heard me say it, and I’ll say it again: There is nothing wrong with butter).

Taubs also suggests that most degenerative diseases arise in humans because we have strayed from the traditional diets of our ancestors and replaced whole foods with processed ones. The research he presents challenges much conventional diet wisdom—that reducing your fat in take will help you lose weight, that eating low cholesterol foods will help prevent heart attack—but makes a very convincing case. I highly recommend this fascinating book (especially if you are looking for some scientific evidence to justify going out for a good steak dinner). Just some food for thought.

Please join me for the October 16, for the Apple Harvest cooking demonstration and lunch. Click here to for more details and to purchase tickets. I will be adding a few more dates to my cooking class schedule in the coming weeks, so check back soon.
This chef on line is like oil and water, but I have decided to get into the 21st century (kicking and screaming) by joining Facebook! Click here to become a fan!

A great Fall dish to try is roasted shitake mushrooms with garlic. My recipe is below. Enjoy.

Love begins in the kitchen,

Chef Jacques

ROASTED SHITTAKE MUSHROOMS
Serves two
 
6-8 medium shiitake mushrooms
2-3 tablespoons olive oil
1/2 teaspoon finely chopped garlic
Pinch of sea salt
Pinch of freshly ground pepper
 
 
TO PREPARE THE MUSHROOMS:

Preheat the oven to 450

Detach the stems from the mushrooms and reserve the stems for use in a stock.

Wash the mushrooms in cold water twice, lifting them from the water so the grit stays in the bottom of the bowl.

Thoroughly pat the mushrooms dry. Lightly salt and pepper the mushrooms.

Place the olive oil and garlic in a small bowl. Dip each mushroom in the oil to coat lightly, allowing oil to drain off the mushrooms.

Place the mushrooms on a small baking sheet and place in the preheated oven for about 8 minutes, until lightly browned.

Remove the mushrooms from the oven and serve.