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VISCAELBARÇA!!!! ♫ COPA ♪ LLIGA ♫ I CHAMPIONS ♪ I couldn't help it :D. Barça is my Team! For those of you not in the know, I'm talking about football :D.
Escalivada is a typical Catalan dish made out of Roasted Peppers, Eggplant, Onion, Tomatoes,... To prepare mine, I only used some red peppers, eggplant and potatoes. Roasted all of them. When done, covered them with a clean kitchen cloth or kitchen film to let it sweat. Peeled them and cut into long strips. Discarded the seeds, poured some extra virgin olive oil on top, thick sea salt and black ground pepper.
Boiled some potatoes (you can roast them instead). When done, peeled and smashed them a bit. Added some extra virgin olive oil, salt and pepper. Presented the dish in a Timbal shape using a mold. Decorated with an anchovy on top. You can have as a side dish or as a complement to your fish or meat dishes. Have it cold. Delicious and easy! It's perfect for summer time :D.
As you saw in the comments section on the U.S. Food Policy post about the Washington State University (WSU) controversy, food safety attorney and WSU alum Bill Marler issued a challenge to the university.
University officials had claimed that financial problems were responsible for the cancellation of a freshman orientation reading program centered on Michael Pollan's Omnivore's Dilemma. Others had implicated pressure from state agribusiness interests with influence in university leadership. Marler's challenge, designed to distinguish between these two theories, was to offer to write a check himself for a visit by Pollan to the WSU campus. If the university's problems were really financial instead of political, Marler reasoned, it would accept his offer.
WSU accepted Marler's offer, the attorney's blog reported yesterday afternoon.
I knew it was the economic pressures that public education is facing and not any political pressure that caused the change in the reading of Omnivore's Dilemma and Michael Pollan's visit to Pullman. The WSU I graduated from and served, would not bend to that kind of small mindlessness.
Why be cynical? Who cares if the attorney is enjoying a bit of grandstanding? Why quibble about inconsistencies in the university's original position? What's the point in asking whether Pollan really needed either the additional publicity or the speaker's fee? This outcome makes everybody look better than they would under any alternative scenario.
The American Academy of Pediatrics this week came out with a policy statement on the built environment -- for example, encouraging changes in neighborhood design that are more favorable to walking and cycling.
The tone of such statements is typically bland, with lots of passive voice. For a bit more rhetorical punch and visual impact, here is an unpolished but interesting video lecture by Richard Jackson, MD, MPH, a former CDC official and current chair of the Environmental Health Sciences department at UCLA.
The CDC website has a bunch of related resources and links.
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Now you have it, now you don't! This is one of my daughter's favourite meals ever!!! Try it with your kids, they will love it♥. Assembling the flan is always fun, but demolishing it is great ;D. I'm using the 3 Joust ingredients of the month: Rice, bacon and tomatoe... there's so many possibilities with them. What? you don't know what the Joust is? Go and check here! There's fantabulous prizes and lots of fun!!!! You only have to cook a dish with these 3 ingredients, post it in your blog and send it over to the Forum. C'mon, join us!!!! Rice is such a versatile product :D, one of my favourites! I can cook a paella with it, dye it in black, pour it in a soup, make little balls out of it and combine with other flavours... I love it! That's why I'm sending the dish over to Meeta's Monthly Mingle: Ravishing Rice. I bet you have tones of dishes to send too! This month, the event is hosted by: Edible Garden , a beautiful blog I just discovered. And now, since I promised you a picture with the Joust Apron on... here you have it!
Ingredients for 4 servings: 400 grs of rice (extra or bahia type), 200 grs of bacon in strips, 4 eggs, tomatoe sauce (4 tablespoons), 1 onion, 1 garlic, some olive oil and salt.
Get some water boiling in a pot. Add some salt and when boiling throw the rice in. When the rice is done, strain and reserve.
In a big Teflon frying pan, pour some oil and saute the bacon, when golden, reserve. In the same oil saute the chopped onion and when transparent throw the garlic in. Immediately after pour the tomatoe sauce and stir for 3 to 4 minutes at medium/low heat. Add the bacon back and pour the rice in. Stir for less than a minute at low heat and it's time to get the flans assembled.
Once you have them ready, fry the eggs and lay them over the flans.
I got this recipe from Caterina, an old friend of mine that I still keep since we were 6 years old. Not that we see each other very often, not that we have much in common; she is the kind of friend that you see after a year or two and you feel comfortable to talk with, you feel understood and you feel that you are somehow connected for life! Gràcies Caterina! Talking about old friends takes me back to my old school, which I'm so proud of. I already showed you some pictures and stories of the School and today I want to show you some of the walls inside. It was such an inspiring environment :D. See? Culture was everywhere... Musicians on the walls, Fairy tales characters in the School Library, Odyssey's scenes watching us walk through the corridors, hunting scenes paintings on the dinning room walls... aaahhhhh... how I loved my School! The school's pictures are courtesy of Montse, another old friend of mine with a wonderful contagious laughter. Gracias Montse :D. Believe it or not, this is a Public school, not Private!!!! I was lucky enough to spend there 8 years of my childhood. For those of you interested, here you have the School's web.
And the recipe is so easy: Just cut some oranges the thinnest possible, sprinkle with some sweet garlic, some desalted fresh cod strips, some chopped black olives and dress with maldon salt and extra virgin olive oil. There you are! A fresh and delicious salad!
Caterina, Montse, Cecilia i Eulàlia... ens veiem aviat noies :D (message to my school old friends).
Want to prepare other fast healthy dishes? What about these?
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In a revealing irony, from which cowardly university officials everywhere may have something to learn, the decision by Washington State University (WSU) officials to cancel Michael Pollan's Omnivore's Dilemma as the common reading assignment for freshman orientation next year is raising the book to new heights of notoriety and importance in that university community.
Reports today in the Spokesman-Review and the Chronicle of Higher Education (pay site) make a plausible case that pressure from Washington agribusiness interests may have been behind the cancellation. One faculty colleague, who asked not to be named in connection with this controversy, told U.S. Food Policy that WSU has its own Pacific Northwest character that distinguishes it from traditional agricultural universities in other regions.
That said, WSU Regents include politically powerful farmers and ranchers such as former Regent Peter Goldmark who ran for U.S. Congress in 2006 and is currently Washington State Commissioner of Public Lands. With extreme budget pressures, I understand how this could happen, but I don't like it.
I imagine this foolishness will triple the number of incoming students at WSU who read the book.
In any case, it was never going to be possible to suppress engagement of these issues at Washington State. A different faculty member, economist Trenton Smith, just this semester shared a provocative and ambitious essay (.pdf) about market power and information economics in industrial food production. An excerpt:
[O]ver the course of the last century, the U.S. has witnessed a dramatic shift away from traditional diets and toward a diet comprised primarily of processed brand-name foods with deleterious long-term health effects. This, in turn, has generated increasingly urgent calls for policy interventions aimed at improving the quality of the American diet. In this paper, we ask whether the current state of affairs represents a market failure, and—if so—what might be done about it.
In a way, Trent's essay is an economist's reflection on the issues raised by the tradition of food industry criticism exemplified byPollan. A while ago, when I reviewedOmnivore's Dilemma for the American Journal of Agricultural Economics, I encouraged professional colleagues to read the book in exactly this spirit -- to wrestle with it, criticize it, and be inspired by it to work on novel economics questions that have been neglected by the mainstream literature.
Regarding today's controversy, Smith says, "I have discussed (and will continue to do so) Pollan's work in my undergraduate food / commodities marketing course, and it would have been great to expand the discussion to the rest of the student body." He adds, "I also find it ironic that this was all happening around the time I issued a working paper on the insidious influence big business has historically had on consumer access to information about food!"
For our fifth monthly "Living Richly" dinner this week, we enjoyed a presentation by food writer (and local Arlington, MA, resident) Betsy Block, reading from her book, The Dinner Diaries. Amusing, personable, and confessional, the book describes her ambitious makeover of her family's eating routine -- aiming for better nutrition, food safety, environmental profile, and more, all at the same time, while simultaneously wrestling with lukewarm participation from some family members.
Not everybody who tries finds eating well quite as difficult (!), in part because many people aim lower on one goal or another. A good food movement writer like Michael Pollan aims high on sustainable and local food, but doesn't seek so hard to meet nutrient standards (saying they smack of nutritionism). Others meet nutrition goals without having such high standards for home cooking from real foods. But, whether their own personal goals are hard or easy, anybody will relate to this charming description of the journey.
An excerpt from the publisher's site:
Maya comes upstairs Sunday morning to interrupt my meditation. "Mommy, Mommy, I have good news," she tells me excitedly. "Zack likes fried cheese!" She thinks this is good news because Zack is the only one in the family who doesn't like cheese, and this complicates things sometimes, as if life wasn't already complicated enough. He wouldn't eat pizza until he was seven, and while I can't say this kept me up at night, it did make for some awkward moments at birthday parties.
So, trying to stay in the meditative moment, I sigh, get out of bed because I meditate lying down under the covers - "I think they used to call that a nap," my husband, Andy, says - and come downstairs to find Zack sprinkling shredded cheese into an oiled pan until it comes together in a greasy, brown-edged clump. "Aren't you happy I like healthy, delicious fried cheese, Mom?" he taunts, then laughs wickedly. I shake my head and walk away; otherwise, I might do something I'll regret, like pick up the plate and dump its contents into the sink.
I'd always thought food was pretty straightforward: you're hungry, you eat; you're not, you don't. Then I became a mother.
I bet you are all curious to know who the fortunate is... take a look at the video and discover it!
I know, you can hardly see anything... but that's not the point because we all know now who de winner is! :D
Hi everyone, Hola a tots... i a totes, sobretot totes ;D, Hola a todos y a todas.
Exceptionally, this post will be in Catalan, Spanish and English (the 3 languages I know) because you've been all so nice to me, sending over your Omelets; that I feel I owe you this. Therefore, I will not talk as much as usual... just want to shout out loud THANK YOU!!! For participating, for sending wonderful creations, for being out there!
Excepcionalment, aquest post serà en Català, Castellà i Anglés (els 3 idiomes que conec) perque heu estat tant enrotllats amb mi, enviant les vostres truites, que sento que us ho dec. Per tant, no parlaré tant com acostumo... només vull dir-vos cridant MOLTES GRÀCIES!!! Per participar, per enviar magnífiques creacions, per ser allà fora!
Excepcionalmente, esta entrada será en Catalán, Castellano e Inglés (los 3 idiomas que conozco) porque os habeis portado tan bien conmigo, enviando vuestras Tortillas, que creo que os lo debo. Por lo tanto, no me enrollaré tanto como suelo hacerlo... solo quiero gritaros ¡¡¡MUCHAS GRACIAS!!! ¡Por participar, por enviar magníficas recetas, por estar ahí fuera! Here you have the Round-Up for this first BlOg yOur Omelet Contest. I hope you enjoy it! Please if you don't see your recipe in the round-up let me know and I will immediately arrange it. Aqui teniu totes les receptes de la primera edició de BlOg yOur Omelet. Espero que ho disfruteu! Siusplau, si no trobeu la vostre recepta, feu-m'ho saber i ho corretgiré ràpidament. Aqui teneis todas las recetas de la primera edición de BlOg yOur Omelet. Espero que lo disfruteis! Por favor, si no encontrais vuestra receta, decídmelo y lo arreglaré en seguida. And now let's see your omelets! I ara anem a veure les vostres truites! Y ahora veamos vuestras tortillas!
Maria José from DIT I FET has sent her Truita Camperola with different veggies as main ingredient. Delicious! Gràcies Maria José :D Dolça from No tot són postres a la cuina has cooked this omelet with Asparagus and Green garlic. Yummy! Gràcies Dolça :D Michelle from GREEDY GOURMET presents her Sweet potato & Leek tortilla! So colourful and tasty. Thanks Michelle :D. Sudeshna from Bengalicuisine has named her omelet Put everything in omellet! What will we find inside? Thank you Sudeshna :D. Val from More than a Burnt Toast has sent this delicious Quiche or Cheese & Tomato Galette. Beautiful! Thank you Val :D. Mar from Sèsam & Comí has prepared this delicious omelet with Apple, onion and Iberian Ham... Mmmmmm. Gràcies Mar :D. Vicki from Tapas Tutor has sent her Potatoe Saffron Omelet. I love it when there's a story behind. Thank you Vicki :D. Mercè from Cuina per Llaminershas builded up a delicious statue out of Potatoe Omelet's pancakes. Lovely idea! Gràcies Mercè :D. Bee and Jai from JUGALBANDI have sent this Clean the Fridge Quiche! A master piece! Thank you guys :D. Marta from BARCELONA-MALAGA Cooking! wants to share with us her Tortilla de Calabaza y Albahaca, where calabaza is pumpkin and albahaca is basil... can you imagine? Mmmmm. Gracias Marta :D. Cara from Cara's Cravingsis showing the first frittata in the contest... lovely ingredients. Smoked Salmon, Avocado, and Goat Cheese Frittata. Thank you Cara :D.
Brady from BRANNY BOILS OVER has cooked this colourful Spinach Potatoe Frittata. Wonderful isn't it? Thank you Brady :D.
Ivy from Kopiaste shows us this original and savory omelet made out of Chicken, Tarragon and Chives. Thank you Ivy :D. Meghan from Kitchen Notes has cooked her Potatoe and Leek Frittata, I would love to have a bite... what about you? Thank you Meghan :D. Allison from Local Lemons has prepared this beautiful and healthy Tortilla Omelet. I would have it for breakfast, lunch or dinner... Yum! Thank you Allison :D.
Amy and Jonny from We are never Full have the key to become a Champion: try their Truffled Omelet and be ready to face a hard day! Thank you guys :D.
Susan from Food Blogga has prepared this nutritious breakfast for her mother: Spinach and Ricotta Frittata. Delicious! Thank you Susan :D. Idania from El Aroma de Idania has cooked her Potatoes Omelet with Piquillo Peppers... Mmmm, so good! Thank you Idania :D. Giz from Equal Opportunity Kitchen has prepared her Omelet with panceta, cheese, tomatoes and red peppers. This will get me going in the morning ;D. Thank you Giz :D. Joan from Foodalogue shows us her super original Individual Spinach & Artichoke Omelet Muffin. Really nice! Thank you Joan :D. Katie from Thyme for Cooking wants to share her seasonal omelet: Asparagus Omelet. A classic and a winner! Thank you Katie :D.
LilSis from BigSis LilSis has cooked this Garden Omelet: healthy, savory and colorful. Thank you LilSis :D. Js and Ts from Eating Club Vancouver have prepared and old recipe from their Yaya... Amazing! Golden Egg Torta. Thank you guys :D. Malini from Khana Khayana with Malini has sent not only one, but two entries! Egg Foo Young and Pizza Omelet... Both sound delicious! Thank you Malini :D. Taste Traveller from The Good Sandwich is offering us her Weekend Frittata: a healthy choice! Thank you Taste Traveller :D.
Janet from Gourmet Traveller 88 has prepared this Soufflé Omelette. Isn't it fun to play with both concepts? Thank you Janet :D.
Peter from Souvlaki for the Soul sends his frittata made out of Mushrooms, Zucchini, Ham, Pesto and Parmesan Cheese. So savory! Thank you Peter :D. Cindystar from Cindystar has sent this fantastic Omelette ai Fiori di Sambuco e semi di Papavero which means elder flowers and poppy seeds.So different and original. Thank you CindyStar :D. MaryAthenes from En Direct d'Athenes has this interesting proposal: Omelette à la Feuille de Vigne (vine leaf), a very exotic omelet! Thank you MaryAthenes :D. Graziana from Erbe in Cucina wants to share with us her awesome Rice with Thyme Omelet! So delicious! Thank you Graziana :D. Ila from Bread & Wine has cooked an amazing Walnut and Asparagus omelet. What a combo! Thank you Ila :D. Lisa from Lisa's Kitchen has cooked a Potatoe, Onion and Stilton Frittata. Can you imagine the smell... Mmmmm. Thank you Lisa :D. And Jeanne from Cook Sister has sent this beauty called: Frittata with Gorgonzola Spring Greens. So Yummy! Thank you Jeanne :D. And these are the 33 entries of the Round-up. Thanks again to all participants! It has been a great success only because you joined and participated!!!! :D. I hope you find the Omelet of your life here ;D. I aquestes són les 33 truites del concurs. Gràcies de nou a tots els participants! Ha estat un exit només perque vosaltres hi heu pres part!!!! Espero que hi trobeu la truita de la vostra vida ;D. Y estas son las 33 tortillas del concurso. Gracias de nuevo a todos los participantes. ¡Vuestra participación ha sido clave para el éxito del concurso! Espero que encontreis la tortilla de vuestra vida ;D.
Since I don't want to leave anyone outside the contest, I will wait until tomorrow to show who the winner is. This way you will all have time to check if you have been included in the Round-up. So, if you don't see your entry in this post, please let me know today so that I can add it and proceed with the lottery tomorrow. Com no vull deixar ningú forà del concurs, esperaré fins demà per fer el sorteig. Així podreu comprobar que sortiu en el post. Si no us veieu, siusplau feu-m'ho saber i ho arreglo ràpid. Demà diré qui ha estat el guanyador. Podría suceder que alguien quedara fuera del sorteo por error... han habido tantas entradas... así que esperaré a mañana para hacer el sorteo. Si no encontrais vuestra tortilla en la lista, por favor, decídmelo y lo arreglaré en seguida. Mañana saldrá el ganador.
Roasted all of them. When done, covered them with a clean kitchen cloth or kitchen film to let it sweat. Peeled them and cut into long strips. Discarded the seeds, poured some 
Boiled some potatoes (you can roast them instead). When done, peeled and smashed them a bit. Added some 
You can have as a side dish or as a complement to your fish or meat dishes. Have it cold. Delicious and easy! It's perfect for summer time :D.
I'm using the 
Rice is such a versatile product :D, one of my favourites! I can cook a 
Ingredients for 4 servings: 400 grs of rice (extra or bahia type), 200 grs of bacon in strips, 4 eggs, tomatoe sauce (4 tablespoons), 1 onion, 1 garlic, some olive oil and salt.
Talking about old friends takes me back to my old school, which I'm so proud of. I already showed you some pictures and stories of 
See? Culture was everywhere... Musicians on the walls, Fairy tales characters in the School Library, Odyssey's scenes watching us walk through the corridors, hunting scenes paintings on the dinning room walls... aaahhhhh... how I loved my School!
The school's pictures are courtesy of Montse, another old friend of mine with a wonderful contagious laughter. Gracias Montse :D.
Believe it or not, this is a Public school, not Private!!!! I was lucky enough to spend there 8 years of my childhood. For those of you interested, here you have the 
Marinated Sardines
Here you have the Round-Up for this first 
And now let's see your omelets! 
Dolça from 
Michelle from 
Sudeshna from 
Val from 
Mar from 
Vicki from 
Mercè from 
Bee and Jai from 
Marta from 
Cara from 
Brady from 
Ivy from 
Meghan from 
Allison from 
Amy and Jonny from 
Susan from 
Idania from 
Giz from 
Joan from 
Katie from 
LilSis from 
Js and Ts from 
Malini from 
Taste Traveller from 
Cindystar from 
MaryAthenes from 
Graziana from 
Ila from 
Lisa from 
And Jeanne from 
And these are the 33 entries of the Round-up. Thanks again to all participants! It has been a great success only because you joined and participated!!!! :D. I hope you find the Omelet of your life here ;D. 