Prawn Tacos

Nicole, Mark and Zoe

Family Night

Mexican food has been a long time favorite of mine. I can still smell the rice pudding from Gonzales’ in Richmond. My parents would take me there, as a toddler, after church every week to meet my grandparents for a family meal. I thought of it as my reward for quietly enduring another Sunday service. The practice of bringing family and friends together around food started here for me. The practice of bringing family and friends together around food started here for me. Every part of the food we eat has a story: from the earth it’s grown on to the farmer who tends it all the way to the table on which it is celebrated. I like to know as much of the story as possible and I believe the fewer steps involved between the farmer and my table the better.

We had Kelly’s kids, Mark and Nicole and Nicole’s friend Zoë for Prawn Tacos last week. Kelly refers to them as my Mexican Spring rolls for the fresh veggies used. While we loved the meal, the conversations TacoVeggiessparked by the food were truly a highlight of the evening. Kelly captured Zoë on video sharing the role food plays in her family.

The Prawn Tacos were very simple to make and largely influenced by what we’d picked up at our CSA that week. Many of my favorite recipes arise from the challenge to use all of the bounty in our refrigerator, this meal was no different. We had frozen prawns from Trader Joe’s on hand a vegetable bin full of wonderful produce from Tolay Valley Farms and some corn tortillas. Hmmm…. what to do with it all?

Ingredients:
Corn Tortillas
Prawns- 1.5 per taco seemed sufficient
Carrots- shredded or chopped very thin
Mustard Greens- shredded
Red Onion- diced
Cucumber- sliced thin
Tomato- chopped

YogurtSauceYogurt Sauce
Yogurt (we like Straus Whole Milk Plain) – about a half cup
Chipotle Sauce (I love the Frontera Enchilada sauce) – to taste (I used about 6 tablespoons)
Hot Sauce- to taste

Begin with the yogurt sauce. Pour the yogurt into a bowl, mix in your favorite sauce or salsa to taste then add the hot sauce of your choice. You can put out in a serving bowl along side some tortilla chips and use this sauce as a dip as well as a topping for your tacos.

After this I set up the chopping board and got busy with my vegetables while I preheated the broiler. Once done with my chopping I popped the prawns into the broiler for 7 minutes and Nicole started heating some oil to ready the tortillas. Pop the prawns out of the oven and remove the shell, breaking each prawn into several pieces.

Place your prawns on the warm tortilla, top with the vegetables and a few dollops of the yogurt sauce. Many substitutions can be made. The ingredients for this meal were dictated by what we had on hand. Many different types of greens would work. I found the bitterness of the mustard greens was balanced nicely by the sweetness of the carrot and cucumber.PrawnsOnBroilerPan

Tacos Try ours or make your own. We’d love to hear about your creations and the stories around your dinner table.

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Family Reunion Pasta with Bolognese Sauce

FamilyRenionPhoto
Pasta with Bolognese sauce is a classic Italian meal that is simple to prepare – it just needs plenty of time for the sauce to simmer slowly.  I recommend selecting music that inspires you as you cook it then settle into a good movie as it simmers . . . . . Did I say, slowly? This is apparently the key to a good Bolognese sauce as I discovered in my Italian Classics by Cooks Illustrated.  This recipe is fail proof and yummy, and as they explain in their prologue for Bolognese sauce, it’s “about the meat, with the tomatoes in a supporting role.”  Tomatoes have played a starring role in an earlier blog entry, so this story is about the beef.

Grass fed ground beef and pork

Grass fed ground beef and pork

Since the meat is the focus of this dish, we used local, grass fed beef as the foundation. There are important differences in taste and nutrition when you compare grass fed beef to the much more common grain fed (or corn fed) beef that most Americans eat from cows raised on enormous industrial cattle lots. Carbon foot print issues aside, grass fed beef has far superior flavor and texture, and it is healthier because it is higher in Omega-3 fatty acids and Vitamin E and is lower in fat and calories than grain fed beef.

Not many ranchers have the ability or support to raise organic, grass fed beef in California.  An exceptional ranch near us in the spectacular Point Reyes Peninsula is run by the Lunny family – third and fourth generation farmers who have found a way to raise grass fed, organic beef on their historic farm.  While our budget doesn’t allow us to enjoy the treat of their beef often, we plan special meals with them in mind. I interviewed Kevin Lunny, the grandson of the farm’s patriarch, Joseph Lunny, for a museum exhibition on family run farms, Growing the Future. As I listened to his story, my esteem for farmers and ranchers grew ten-fold.  I learned that farmers are not just hard workers, they are problem solvers, looking for solutions to the many challenges of farming such as land stewardship, soil erosion, and energy use. Knowing the people that grow my food has changed the way I think, cook, eat, and vote. Take a few hours for food and fun and visit a local farmers’ market if you haven’t already, and get to know the people who grow our food.

The following Bolognese sauce recipe is simply fabulous, and is straight from Italian Classics. The Berkelly influence comes from the organic ingredients we chose to use from our local food producers in Sonoma and Marin counties.

Just add music

Just add music

Ingredients
5 tablespoons unsalted butter (We used Straus Family organic sweet cream butter)
2 tablespoons minced onion
2 tablespoons minced carrot
2 tablespoons minced celery
¾ pound ground beef chuck, ¼ pound ground veal, and ¼ pound ground pork
(We chose to use mostly ground, grass fed beef and some ground pork which makes the sauce sweeter. We didn’t use ground veal.)
1 cup whole milk (Straus Family milk has a full, rich flavor. Cream makes the sauce too heavy).
1 cup dry white wine (We used a terrific white wine from the wine making region of Rueda in Spain – a Verdejo by V-solo – on sale that week at Whole Foods).
1 (28-ounce) can diced tomatoes with their juice (We used Berkley’s roasted tomatoes instead since we had them on hand from our weekly CSA, Tolay Valley Farms.)
Sea Salt to taste
1 pound dried pasta (we used fusilli because it is kid friendly)
Freshly grated Parmesan cheese

1. Over medium heat, melt 3 tablespoons of butter in a large, heavy bottomed Dutch oven or pot then add and sauté the onions, carrots and celery until softened (not browned).  Add the ground meats and ½ teaspoon salt and continually crumble the meat with a wooden spoon as it cooks. Only cook until the meat is cooked, but has not yet browned.

Reduced after 2 hours

Reduced after 2 hours

2.  Add the milk and bring to a simmer; continue simmering until the milk evaporates and the clear milk fat remains (about 10 to 15 minutes). Add the wine and bring to a simmer, continuing to simmer until the alcohol evaporates (another 10 to 15 minutes).  Add the tomatoes with their juice and bring to a simmer. Reduce the heat to a low simmer so that there is just the occasional bubble or two at the surface at one time. Simmer on this low setting until most of the liquid has evaporated (so, no simmering with the lid on), about 3 hours (four hours if you double the recipe, which we did.) Add salt to taste (we added at least another teaspoon of sea salt to our doubled recipe). You can make this sauce in advance and refrigerate or freeze it. We made it two days ahead for the family reunion.

3. Make pasta according to the package directions, leaving a little bit of cooking water on the pasta which helps distribute the thick meat sauce.) Serve in individual bowls with sauce ladled on top and freshly grated Parmesan cheese.

To start out the evening, my sister, Kris, served beautiful Bruschetta (actually pronounced brus’ketta), and we rounded our meal by creating a salad bar with organic veggies and cheesy garlic bread.
FamilyAtTheTableB&W

The best part about the evening was seeing my family members eating with delight; laughing as they shared a delicious meal made with love.