Anna Getty's Easy Green Organic - Anna Getty [18]
3. Meanwhile, make the crème fraîche. Simply stir the crème fraîche and chives together in a small bowl and refrigerate.
4. Serve the pancakes hot, with the pear applesauce and chilled crème fraîche.
turmeric pear applesauce
MAKES ABOUT 2 CUPS
1. Place the pears, apples, ginger, turmeric, lemon juice, and 2 cups water in a medium pot and cook over low heat, stirring occasionally, until the water has been absorbed and the apples and pears have softened, about 45 minutes.
2. Transfer the fruit to a large mixing bowl and let cool. Run through a food mill or transfer to a food processor and pulse to desired consistency. In my opinion it looks nice when it is a bit chunky.
2
Bosc pears, peeled and cut into 1/2-inch cubes
2
Fuji apples, peeled and cut into 1/2-inch cubes
One
1-inch piece ginger, peeled and grated
2
teaspoons turmeric
Juice of 1/2 lemon
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COOK’S NOTE: Turmeric (Curcuma longa), a spice indigenous to Southeast Asia, has a bright yellow color and an earthy, but slightly bitter taste. It has played an important role in Indian cosmetics, traditional medicinal remedies, and cooking for more than 4,000 years. It is turmeric that gives curries their beautiful golden hue. Turmeric has been said to ease joint pain as well as many other ailments. I oft en sprinkle it in my tea for an immunity boost.
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green tip
After you have used up any nonorganic spices, keep the glass jars. Then start purchasing organic spices in bulk to refill those jars. See Starwest Botanicals, in the Resources list (page 243), to order organic bulk spices.
roasted tomato and goat cheese toasts
MAKES 18 TOASTS
I love the tartness of the roasted tomatoes with the creaminess of the soft goat cheese in this easy starter. Use multicolored cherry tomatoes to add a little flair to the dish. I served these toasts at my daughter’s third birthday party, and they were a hit with both the children and the adults. Feel free to roast the tomatoes a day ahead and store them in a sealed container in the refrigerator. Just be sure to remove the tomato mixture from the refrigerator at least 30 minutes before spreading it on the toasts, as the olive oil may harden when chilled.
1
pint cherry tomatoes, quartered
Salt and pepper to taste
1
tablespoon olive oil, plus 1/4 cup
1
baguette, cut into eighteen 1/4-inch–thick slices
1/4
cup soft goat cheese at room temperature
9
small fresh basil leaves
1. Preheat the oven to 400 degrees F.
2. Put the tomatoes in a small ovenproof baking dish and season with salt and pepper. Add 1 tablespoon of the olive oil and stir. Roast for 1 hour, stirring once more after about 30 minutes. Remove from the oven and let cool.
3. Lower the heat to 375 degrees F.
4. Place the bread slices in a single layer on a baking sheet. Using a pastry brush, coat the bread with the remaining ¼ cup of olive oil and season with salt and pepper.
5. Toast the bread for 10 minutes. When the bread and tomatoes have cooled, spread each baguette slice with a small spoonful of goat cheese and top with a small mound of roasted tomatoes.
6. Arrange the toasts on a serving platter and top every other toast with a basil leaf. You can also cut the basil into very thin ribbons and sprinkle it over the toasts.
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did you know. . .
In Italy, Coldiretti (the national federation of Italian farmers) recently declared Sunday the national day of organic and natural products. Italy opens up hundreds of piazzi (squares) on Sundays throughout the country, giving organic farmers the opportunity to sell their products directly to the people. I, for one, would love to see the United States dedicate