Saturday, February 20, 2010

Eastside Showroom

Eastside Showroom has quickly become one of my favorite places to get my gluttony on. I love the exposed brick, drippy candles, and cute-as-a-button waitstaff with a painfully attractive sense of fashion. BUT! The best part is....their food is locally sourced.

There are paleo-esque items on the menu. You may have to ask for no mash, but if that is the worst modification to be done, it's not too bad. If you want to dive in and forgo the confines of the paleo structure, rest assured you won't be sacrificing quality. In the back of the menu there is a list of all the local farms they purchase their ingredients from.

Their menu changes, so check before you go.

...and wear something cute!

Monday, February 8, 2010

Tales From the "Duh" Files

I read this article over the weekend that had me in a full blown-360-degree-eye-roll...

“If you put on a meaningful portion size, it would scare a lot of people...”

To summarize, the FDA would like to increase common serving sizes to give consumers a more accurate idea of how much they are actually consuming...because most people don't read past the "serving size = calorie amount" to see that the serving size might be painfully small.

This excerpt caused me to almost snort my coffee all over my keyboard:

If the serving size for cookies rose to two ounces, from one ounce, for instance, some consumers might think the government was telling them it was fine to eat more.



Kale with Caramelized Kumquats

Melicious alerted me to this yummy dish via Pham Fatale. Remove the agave nectar, which you shouldn't eat at all and swap the soy sauce for some wheat free tamari... ENJOY!

3 cups kale, fresh
1-½ tablespoons olive oil
1 yellow onion, thinly sliced
8 kumquats
1 teaspoon fresh ginger (see tips), freshly grated
2 tablespoons orange juice (or lemon juice), freshly squeezed
1 clove garlic, finely minced
½ teaspoon salt
1 tablespoon wheat-free tamari
¼ teaspoon black pepper

Prepping the kumquats: Wash the kumquats and thinly slice them using a sharp chef's knife. Discard the seeds and the white center membrane (if any).

Caramelizing the onions and kumquats: Heat about 1 tablespoon of olive oil in a non-stick pan. Add the onions. Cook over low heat for about 8 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. Add the ginger and sliced kumquats. Cook for about 4 minutes until the kumquats are soft and tender. Add the orange juice. Transfer to a plate with the citrus-infused oil from the pan.

Cooking kale:

Wash the raw kale thoroughly in several baths. Remove and discard the fibrous and older part of the stems. Drain and remove all the excess water using a salad spinner. Roughly chop the kale leaves.

In the same pan, add the rest of the olive oil. Once the oil is hot, add the minced garlic. Cook the garlic for a minute until fragrant. Add the kale to the pan, constantly toss the kale leaves until they're shiny (coated in oil). The leaves will start to wilt after 30 seconds or so. Season with salt (this will prevent the kale from changing color and help keep its bright green color). Add tamari. Turn off the heat. Stir well. Cover and let sit for about 2-3 minutes. Add the onions and spiced kumquats with the oil. Check seasoning and add black pepper.