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So, You Think You Can Cook?

So, You Think You Can Cook?

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Published by Natalie Gillis
Cookbook to support Katimavik participants during the program and beyond.
Cookbook to support Katimavik participants during the program and beyond.

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Published by: Natalie Gillis on Sep 11, 2010
Copyright:Attribution Non-commercial

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04/02/2011

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Aventures dans la Katima-cuisine1
 
So, You Think You Can Cook?2Aventures dans la Katima-cuisine3
So, You Think You Can Cook?
 Aventures dans la Katima-cuisine
ContentsRecipes
5
Breakfast & Snacks | Déjeuners & collations
9
Pains | Bread
16
Fruits & Vegetables | Fruits & légumes
27
Sauces & trempettes | Sauces & Dips
31
Main Courses | Plats de résistance
35
Désserts | Desserts
 40
Cleaning Products | Produits ménagères
Food or Thought
3
Eating Unprocessed Food Or, As YourGrandparents Called It, “Food”
9
Staff of Life: Peter Reinhart on Bread
16
Squeezed: The Secrets of the OrangeJuice Industry 
19
Pucker Up! Get Your Digestive Juices Flowing!
24
Disturbing Facts About Dolphin-Safe Tuna 
44
All the water that will ever be is, right now 
Contributors
Jennifer Keeling, Josie Baker, Emily Elliott
Eating Unprocessed Food Or,As Your GrandparentsCalled It, “Food.”
T
his cookbook is the result of a year’s worth of cooking in the Wellington Katimavik house. All the recipes have been tested and become favourites of at least a few of the more than 60 participants who lived at 45 Mill Road overthe last year. Most of the recipes are intended for 4-6 people, but can be easily doubled or tripled, in case you’re throwing a dinner party (or hosting a group reunion.) When I started as a Project Leader, I wanted participants tolearn to cook as much food from scratch as possible, whichis why so many processed foods were not allowed on ourshopping lists. I felt this was important for several reasons:Cost. It’s usually cheaper to make foods that contain1.only a few basic ingredients — like bread, mayonnaise,hummus and spaghetti sauce — than to buy them.Taste. Whether it’s the freshness of the ingredients, the2.lack of unpronouncable addititves or the fact that it wasmade (with love!) by actual human hands and not a seriesof automated crushers and stirring vats, home-made foodgenerally tastes better.Empowerment. Cooking at home means we know and can3.control exactly what we’re putting into our bodies. Your
homemade bread contains our, sugar, salt and yeast.
 What’s in the stuff in theplastic bag with a shelf-life of over a week? It has become so easy to buy pre-fab foods that we’vestopped learning how to prepare them ourselves, giving up control of how wenourish ourselves to big business. Knowing how to cookmeans we’re not slaves to the food processing companies.Fun. Cooking is fun! C’mon, they don’t call it the Joy of 4.Cooking for nothing!
Food made with love byactual human handsgenerally tastes better.
 
So, You Think You Can Cook?4Aventures dans la Katima-cuisine5
M.Y.O. Yogurt
M
aking yogurt is ridiculously easy. You just need a 
little time. (And remember, reading the recipe rst
doesn’t make you a bad cook!)There are only two ingredients to yogurt: milk, and bacteria.Now that you know this, have a look at the ingredients of most yogurts at the grocery store. You’ll be surprised by how many of those so-called yogurts aren’t really yogurt at all.
Ingredients:
2 litres milk (whatever fatness you like)
2 tbsp. live-culture plain yogurt, like Astro Balkan Style
Directions:
Create a hot water jacket by placing a smaller pot inside1.
a bigger one and lling the bigger pot with water until
it’s half-way up the smaller pot. Pour the milk into thesmaller pot and set on high heat on the stove. This heatsthe milk while preventing it from burning.Heat milk to 180°F. If you don’t have a candy 2.thermometer (a cheap one costs around $4), this is thetemperature where the milk begins to sputter and steam,like for a cappuccino.Take the milk off the heat and cool quickly to 110°F by 3.putting the pot in a sink full of cold water. If you don’thave a thermometer, 110°F is about baby-bottle warm. Add the yogurt starter. Stir and cover. The key now 4.is simply to keep the yogurt undisturbed at the righttemperature for the next 8–10 hours. Yogurt culture works best around 110°F. If it gets too hot, it dies, if it gets
Breakast &Snacks
Few of us realize while growing up that we make politicalstatements every day with the food we put on our plates.Katimavik was an opportunity to explore how human rights,environment, sustainability, globalization, energy use, andhealth and nutrition apply to the foods we buy. We supportedIsland farmers by buying local fruits, vegetables and meats.This also ensured that our food producers got a fair price fortheir products. And, with chemical fertilizers, pesticides,antibiotics and growth hormones now being ubiquitous inindustrial farming, buying from small, local, organic farmsincreased the taste and health value of our foods. We boughtfair trade coffee, sugar and cocoa to support fair wages andhumane treatment of plantation workers in the tropics. We bought only sustainably caught seafood. We bought
 Atlantic-grown, organic, stone-milled our. And this was just
the beginning: there are many more issues to explore andchanges we can make to our food-buying and eating habits. While I don’t expect anyone to continue cooking from scratchall the time, if you know how to, you at least have a choice: buying processed food is no longer the default option. Instead,everytime you buy a loaf of bread, you are evaluating yourpriorities (cost, taste, convenience, nutritional value, etc.)and making a choice. And in doing so, you are asserting control over what you put in your body.True, you may not have the luxury of being a stay-at-homehouse manager, but often it only takes a little more time toprepare foods yourself. Mayonnaise? As easy as pulling outthe blender. Hummus? Ditto. Yogurt? Isn’t that just milk? If  you’ve never made something  before, isn’t that an even bigger argument for trying itout? Keep cooking real foodat home and before you know it, all you’ll have on yourplate is pure, unadulteratedFood. Bon appetit.— Natalie Gillis August 2010

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