Anna Getty's Easy Green Organic - Anna Getty [17]
vermiculture
Vermiculture, or worm composting, involves using worms to transform kitchen waste into compost. It doesn’t take a lot of space and can be done indoors, so even if you live in an apartment, you can still set up a worm composter for your herbs and veggies or indoor potted plants. All you need is a container, a starting layer of moist bedding, and worms. Red worms work the best. For more information, I encourage you to research online or get a copy of the book Worms Eat My Garbage: How to Set Up and Maintain a Worm Composting System by Mary Appelhof.
Chapter 2
starters
German Potato Pancakes with Turmeric Pear Applesauce and Chive Crème Fraîche
Roasted Tomato and Goat Cheese Toasts
Real Deal Bruschetta
Curried Deviled Eggs
Pan-Fried Tofu Squares with Sweet Chile Sauce
Quinoa Croquettes with Cilantro Yogurt Sauce
Fried Polenta with Sautéed Wild Mushrooms and Chipotle Cream Sauce
Bacon and Sage Leaf–Wrapped Scallops
Scallop Ceviche
Pan-Fried Sake Shrimp
Thai Fish Medallions with Cucumber Relish
The starter or appetizer is the prelude to the meal, and I believe it should offer a glimpse of what’s to come. If the starter is Asian in theme, like Pan-Fried Sake Shrimp (page 71), you may want to stick with similar flavors for the remainder of the meal. For example, the Glass Noodle Stir-Fry (page 161) could follow the prawns. The starter should not be too filling; otherwise, people will have no room left for the rest of the meal. A starter can also be the centerpiece of a light meal. The Quinoa Croquettes with Cilantro Yogurt Sauce (page 63) are lovely with a nice salad.
Try to keep it simple: I prefer unadulterated flavors in my starters, as you’ll see in the Bacon and Sage Leaf–Wrapped Scallops (page 67) and Roasted Tomato and Goat Cheese Toasts (page 55). Fresh, pure ingredients don’t need a lot of seasonings or complicated preparations to make them delicious. Because I’ve spent so much time traveling, these recipes borrow from world cuisines and include Italian, Asian, and old-fashioned American flavors. And starters don’t need to be fancy: the Curried Deviled Eggs (page 59), my all-time favorite, are perfect for the holidays or parties and are easy to make for a crowd; all you need are tons of organic, free-range eggs.
german potato pancakes with turmeric pear applesauce and chive crème fraîche
MAKES 12 TO 14 PANCAKES
Potato pancakes are a staple in German cuisine. They are typically served as a side dish with a bowl of applesauce, but I prefer to eat them as a starter. This is a take on my mother’s recipe. Because the potatoes are pureed with other ingredients, instead of being grated, the consistency of the pancakes is extremely smooth. For a party you can make smaller pancakes and serve them as passed appetizers with a spoonful of the Turmeric Pear Applesauce and crème fraîche on each one. Go the extra mile and top with sustainably farmed caviar from reliable sources. (Wild sturgeon from the Caspian Sea are endangered because of the high premium placed on beluga caviar internationally.)
potato pancakes
3
large eggs
1
medium yellow or white onion, quartered
4
russet potatoes, peeled and quartered
1
tablespoon soy sauce
2
tablespoons minced fresh flat-leaf parsley
Salt and pepper to taste
Olive oil for cooking
chive crème fraîche
3/4
cup to 1 cup crème fraîche
1
tablespoon chopped fresh chives
Turmeric Pear Applesauce (page 54)
1. To make the pancakes, combine the eggs and onion in a blender and puree until smooth. With the blender running, add the potatoes and process until they are pureed. Then add the soy sauce, parsley, and salt and pepper, and process until well blended.
2. Heat a nonstick or cast-iron