Sweet Potato Wontons with Cashew Sauce

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Sweet Potato Wontons with Cashew Sauce-1

Well, it had to end some day, our last taste of the Bue Zones: Sweet Potato Wontons with Cashew Sauce.  Contrary to all of the clichés about Californians, in reading Dan Buettner’s description of Seventh Day Adventists in our final Blue Zone, in Loma Linda California, I was put in mind of the genial self-effacing mainstream Mormons of Jonathan Krakauer’s Under the Banner of Heaven.  They’re enthusiastic, they volunteer, they care about each other, always willing to pitch in and lend a hand.  In short you’d be happy to have them living on your block.  Except that they’d live way longer than you; actually, they live longer than just about anybody.     

Casado – the Blue Zone lunch

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Lunch in the Blue Zone - Casado-1

We’re back on course to the next Blue Zone* – the Nicoya Peninsula of Costa Rica!  Casado – the married man’s lunch is our take on a Nicoyan central meal of the day, protein and salad along with a foundation of black beans and rice seasoned with a particular Costa Rican twist.

The Nicoya Peninisula is a 80-mile long thumb of land that juts into the Pacific from the northwest corner of Costa Rica.  Among a certain type of backpacking tourist the peninsula is famous for its many beaches which ring the coastline.  But the Blue Zone of the Nicoya Penisula does not include the coast – it is the interior, home of large national parks, still quite rural, and with many inhabitants living traditional lifestyles either as independent farmers or as sedentary agricultural workers finding employment on larger farms, and raising corn, beans, and other vegetables (including two forms of taro) in their own family plots.  Until recently the Nicoya Peninsula was relatively isolated, reachable only by ferry until 2003, which saw the opening of the Taiwan Friendship Bridge.

At first glance the Nicoyan diet may not seem that remarkable–rice, beans and tortillas–along with a lot of fruit. But at 60 a Costa Rican man has about twice the chance of reaching 90 as one from the U.S., and this from a country whose medical budget is about 15% of that of the U.S. Nicoyans are some of the healthiest, most long-lived people on the planent. Say hello to Casado – beans and rice with all the fixings.

Thanks for the nominations

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If you’ve been accompanying us on our cruise through the healthy eating habits of centenarians, never fear, we still have two more ports of call, but this week we’re between Blue Zones*.  Since our last post  Jody’s been in Washington attending a conference on nutrition in public school lunches (Weiner-wink, where art thou?); in New York, …

Okinawan Stir-Fry with Bitter Melon, Sweet Potatoes and Turmeric Poached Eggs

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Tofu Stir-Fry with Bitter Melon, Sweet Potatoes and Tumeric Poached Eggs TGF-1

If you’ve been plaguing yourself with the question When, oh when, will I ever learn to cook bitter melon?  then fret no more, relief is at hand, the stars finally have aligned for you this week.  We’re offering our take on the Okinawan dish of Champuru, a Tofu Stir-Fry with Bitter Melon, Sweet Potatoes and Tumeric Poached Eggs.  By the time you finish this recipe you’ll be a bitter melon whiz, and when people ask about that cool new flavor you’ve introduced into your stir fries you can say, Nothing, really, just a little goya.  Oh, you might know it as bitter melon.   

Welcome to our third post on from one of Dan Buettner’s Blue Zones*, the Japanese island of Okinawa.  

Blue Zone Redux – Taro and Greens

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If you tuned in last week, then you know our posts this month are inspired by Dan Buettner’s work on the Blue Zones,* specific regions of the world where people lead exceptionally long, active lives.  But why live to 100 if you have to eat gruel to do it. Thankfully the cuisine of the Blue Zones is both simply and tasty. Last week we spotlighted a Sardinian Fava Bean and Almond Soup.  This week our featured performer is a simple dish of Sautéed Taro and Greens, both staples of the Greek island of Ikaria.  By coincidence or culinary karma BBC Radio broadcasted yet another story this morning on those frisky long-lived Ikarians.  So get with the program!  We’re all Ikarians on this bus. 

Welcome to the Blue Zone – Fava Bean and Almond Soup

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Fava Bean and Almond Soup TGF-1

On the Greek Island of Ikaria a startling number of people live to be 100, or older. Dan Buetner has identified five communities with unusually long-living residents, geographic regions he calls Blue Zones@. For the next five weeks–because we don’t like New Year’s resolutions–we’re bringing you healthy dishes from the culinary cultures of the Blue Zones. First up, Sardinia, with Fava Bean and Almond Soup. Simple, easy, delicious. Oh, and you might even live to be 100.

Affogato Corretto

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Affogato Corretto TGF -2

It is a truth universally acknowledged that a single espresso in possession of a good head of crema must be in want of a shot of grappa.  This shot of grappa “corrects” the espresso, resulting in an espresso corretto.  It is also a truth universally acknowledged that a single espresso in possession of a good scoop of ice cream (which combination is known as an affogato) must be in want of a shot of grappa. This “correction” brings forth an affogato corretto.  As a different writer, bearded and burley, might have observed, it’s a damn fine way to drink a damn fine espresso.

Shirred Eggs with Spinach, Mushrooms and Toast Soldiers

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Shirred Eggs with Spinach and Mushrooms TGF -1

When Jody said, “Hey let’s do Shirred Eggs with Spinach, Mushrooms and Toast Soldiers,”* I responded with an enthusiastic, “Huh?”  Something stirred in the part of my brain where meal descriptions from Dickens and Wilkie Collins rattle around with episodes of Jewel in the Crown, Upstairs, Downstairs and Downton Abbey, reasonably accurate associations because Googling shirred eggs brings up the original 1896 edition of Fanny Farmer.  She explains that shirred eggs are baked; the name derives from the dish used in the preparation, an egg-shirrer, a shallow gratin dish for baking the eggs.  Did you catch that?  …are baked  …for baking the eggs.

That’s it, the whole circus?  I mean, shirred means baked?

Brandade de Morue with Peppers, Olives and Arugula

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Brandade with Peppers, Olives and Arugula-1

I like fresh cod, but I LOVE salt cod, especially like this: Brandade de Morue with Olives, Peppers and Arugula.  Brandade is what the French, who love adding cream and shallots to everything just to see if anyone’s heart explodes, is what happens when the children of Gaul get their mitts on some morue (salt cod).  It has a rich satisfying flavor without being overwhelming, a great texture, and is terrific with uncomplicated red wines.  Successful marriages have been based on less.  It’s a standard in our house–we eat it by special request (birthdays), on Christmas Eve, and whenever somebody says, Gee, it’s been awhile since we’ve had brandade.  

Slow Pork with Chow Fun Noodles and Kimchi

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Slow Pork with Chow Fun Noodles and Kimchi-1

I don’t know what I like most about Slow Pork with Chow Fun Noodles and Kimchi–the braised pork, the chow fun noodles, or the incredible leftovers.  This dish is an umami bomb–and most of it can be done in a slow cooker. Kimchi and milk for cappuccino live on the same shelf in our fridge; leftovers from Puglia rub shoulders with ingredients from North Africa or Malaysia. A little culinary polyamory is to be expected, even encouraged, especially when the result is something like this week’s recipe.