Thursday, June 29, 2017

New documentary about GMOs

From a LA Times review of Food Evolution, a new documentary about GMOs:

"But finally the film is more troubled by the erosion of trust in science and by anti-GMO activists like Zen Honeycutt who says on camera that she trusts personal experiences of mothers more than the conclusions of scientists. As writer Lynas says, "If you throw science out, there is nothing."

Though it ultimately sides with the pro-GMO camp, "Food Evolution" makes some fascinating points about human behavior along the way, about how we don't make decisions based on facts as often as we think we do. This documentary may not change your mind, but it will make you consider what caused you to decide in the first place."

I'm putting the film on my must-see list.

Monday, June 19, 2017

LA Times grilled veggie recipes...YUM

The LA Times just posted some of their favorite grilled recipes. Grilled radicchio looks great with our without the prosciutto as do the grilled avocados!  I'm going to be trying some of these sooner rather than later (even if I don't have access to a grill in Colorado where I'm working...).

Good grilling!

Sunday, June 18, 2017

Portobello mushrooms with a smoky mayo!

I was at a bar a while ago and ordered a variety of appetizers. One was what must have been a grilled portobello mushroom that was served with a smoky mayo sauce. Last month I got around to trying to recreate it. Easy and delicious.  What I did was to:

1) coat with Olive Oil, 4 portobello mushrooms

2) grill mushrooms on a hot grill (can be done in a broiler or even a hot oven) until they started to shrink (on the grill they get nice grill marks...). When finished, cut into strips or cubes.

3) mix several tablespoons of Kewpie Mayonnaise (a delicious Japanese mayo, you can use any mayo) with liquid smoke to taste. I've recently discovered that it's not always possible to buy liquid smoke.  I probably ended up using a teaspoon or so of it to about 4 Tbs of the mayo...but you should do this to taste.

4) drizzle the smoky mayo over the strips or cubes of portobellos.