Saying Goodbye

It is with deep regret that we inform the readers of the blog that Mark Yannone died on 17 July 2009. Pursuant to his wishes, there will be no memorial or service. Anyone wishing to send letters to the family may send them via email to cherieyannone@aol.com. All notes to the family will be delivered directly.

All-I-Want-for-Christmas Navy Beans

Ingredients
1 pound dried navy beans
3 large yellow onions
1 medium red cabbage
1 bunch celery
olive oil
salt
black pepper
non-chlorinated water
Chablis

Procedure
I carefully inspected a pound of navy beans, and threw out a few that were past their prime. I covered them with good water and soaked them for a full 24 hours -- to the point of sprouting -- changing the water three times.

I gently boiled them for almost three hours in a covered pan with two inches of water above the beans, five chopped celery stalks, and half a chopped yellow onion. Near the midpoint I added black pepper and a little salt.

The chopped onions and cabbage were slowly reduced in a couple of tablespoons of olive oil at low temperature in an uncovered casserole pan, and seasoned with plenty of pepper at the start and a little salt at the midpoint.

When the water was gone from the beans, I served the beans topped with some thoroughly sauteed yellow onions and red cabbage, which had become unbelievably delicious -- a sweet and sour like I have never tasted.

Once I verified that I had died and was headed to Heaven, I poured a glass or two of freezer-chilled Chablis to finish the trip.

Lordy, Lordy! Dem wuz some mighty fine eatin' beanz, lemme tell ya. And no animals were sacrificed in the preparation, as far as I know.

Potential modifications
This is energy intensive, so it's best suited for the winter, when the stove is not competing with the air conditioner in the 110-degree desert.

Next time I will try Great Northern beans, which I was raised on. In our family, the "Italian beans" and homemade garlic bread were a welcome substitute for birthday cake, breakfast cereal, pie, ice cream, chocolate, and beer.

I'll add a bell pepper to the beans.

I'll double the quantity so it will last longer. This is too good.

Credit: Mary Sparrowdancer
Blame: Mark Yannone

Gazpacho Andaluz

A 50-year-old recipe from the kitchen
of Marguerite Yannone, D.B.E.

"Tiene un sabor mas rico!"

Marinate for several hours
3 cloves of garlic, chopped
2 slices (3/4-inch each) of crusty French or Italian bread (heavy, flavorful--stale is fine)
1/2 cup of drinking water (not tap water)
1/4 cup of extra-virgin olive oil (from Campobasso, Italy)


Ingredients
2 pounds of ripe, flavorful tomatoes (homegrown are usually best)
1 cucumber, peeled
1/2 yellow onion
1 green bell pepper
4 tablespoons of sherry vinegar (from Jerez de la Frontera, Spain)
1 teaspoon of salt
1/4 teaspoon ground black pepper

Process
Put everything into a blender or a food processor and "gamishta up" to a smooth puree. Chill immediately.

Serve
Stir briefly before serving. Serve chilled in chilled bowls with a few chips of ice as the only garnish. Accompany with buttered slices of the same crusty bread and an almost frozen white wine or rose' served in chilled glasses.

Possible substitution
1 clove of baked or sauteed elephant garlic

Possible adjustments
Add more sherry vinegar, to taste (It's delicious!)
Add a few organic roasted piquillo peppers from Lodosa, Spain. (Mama mia!)

Warning
Those who use canned tomatoes, corn oil, cider vinegar, or sliced American bread will be arrested and held without bail until their good taste returns. Anyone who takes beer or soft drinks to this table may never see light of day again.

Nota bene
Gazpacho lovers can never get enough, so don't hesitate to triple the recipe.

Gluten-free and casein-free recipes

by Mark Yannone

It was early summer in old Spain, a bright, sunny morning on a rain-washed cobblestone street. The sidewalk cafe had just opened, but our noses told us the baker had been busy for hours. We took a table overlooking the sparkling bay that Sunday morning, eagerly anticipating the first coffee, rolls, and pastries of the day. Greetings were exchanged among kindred spirits who knew they were in a special place and time.

Fast forward half a century ...

Karina's Kitchen is the secret hideaway of a conscientious cook who acknowledges that we were designed to eat and vows that living well is the best revenge, even if it must be gluten-free. Luscious recipes await discovery.

Dr. Paul Clayton looks at food as a source of health

Public Health, Private Solution

Bizarre Foods of New York City

Andrew Zimmern goes home to eat.

Our suicidal nation

The American diet in hard times

In the last four months of 2008 alone, employment fell by 1.9 million ... What are Americans still buying? Big Macs, Campbell’s soup, Hershey’s chocolate, and Spam -- the four food groups of the apocalypse. ~ Frank Rich

Source

Splenda

Splenda, aka sucralose, aka poison

by Mark Yannone

The company that sells Splenda also sells treatments for some of the many negative symptoms brought about by consuming Splenda. In effect, they sell the snake and the snake bite kit. Sucralose, which can produce crippling headaches and migraines, is even added to children's Tylenol Meltaways! Many organizations behave this way, so pay attention to whom you are supporting with your dollars. One day we'll hear about a recall and a giant class-action lawsuit that will make some law firm giddy with delight.

The sugar replacement that is considered safe is stevia, a noncaloric herb that's native to Paraguay. Stevia is 300 times sweeter than sugar and is sold in this country as a dietary supplement. It is available in most grocery stores and health food stores, as a liquid concentrate and as a powder like Splenda and Equal. (Equal contains aspartame, another dangerous brain poison.)

Fortunately, those who have become addicted to dangerous diet soft drinks now have a safe alternative, Zevia, a line of safe soft drinks that is sweetened with stevia.

See also: How to Get Your Sweet Fix Without Sabotaging Your Health

Update 02/17/09: If my local Safeway store is any indication, the Splenda folks have mounted a full frontal assault on the American public. The shelf space dedicated to Splenda and the generic sucralose has always been generous, but it has tripled in the last 30 days! The only good news is that the shelf space for Equal and the generic aspartame has been greatly reduced and is almost gone. Hallelujah!

Warning: Splenda (sucralose) is in more than 4000 products now, including medications and products that contain sugar. I'm also getting reports that Splenda (sucralose) is being added to products without being noted on the label. Yikes!

Note: Remember too that "helpful" moms may be adding it to homemade baked goods that they send to school with their kids, not knowing that Splenda is poison.

Keep your eyes peeled. Tell a friend.

Update 02/18/09: If you have any medical expenses as a result of consuming Splenda (sucralose), I suggest you take the invoices to the customer service department of your grocery store for reimbursement. They are selling poison.

Bizarre Foods of Spain

Another Andrew Zimmern adventure.

Codex Alimentarius

You are an income stream, one of 500 million allowed to live.

Codex Alimentarius