Gabrielle Myers Writer, Chef, and Teacher
  • Home
  • About Me
  • Too Many Seeds, A New Poetry Collection
  • Hive-Mind, a memoir
  • Farm to Fork Column Articles in Inside Sacramento
  • Photographs for Sale
  • YouTube Channel
  • Gluten and Dairy Free Recipe Blog
  • "A Sensory Journey," Learn About My Farm-to-Fork and Writing Journey
  • Video Poem "Lidded," from Too Many Seeds
  • "Live as the Tomatillo Reaches for Life on a Hot July Day," in Edible East Bay, Fall 2022
  • Two Poems in Edible East Bay, Spring 2022
  • A Review of Too Many Seeds!
  • Interview on Too Many Seeds on The Spark with Stephanie James
  • A Review of Too Many Seeds, Tweetspeak Poetry
  • "Food for Thought," a Q & A on Too Many Seeds
  • October Farm-to-Fork Column: Good Eats for All: There's Nothing Elitist About Farm-to-Fork Nutrition
  • "Dried Bits," in Borderlands, Texas Poetry Review
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • Farm to Fork Column: December 2023: Lots of Potential
  • Farm to Fork, Inside Sacramento, November 2022: "Color It Delicious"
  • Video Poem: On Ayako's Pa Amb Tomaquet
  • Video Poem: Quality Control
  • A Review of Hive-Mind and a Recipe
  • Farm-to-Fork Column: "Well Oiled," March 2022
  • Farm-to-Fork Column, April 2022: "Mission Filled," on Judith Redmond of Fully Belly Farm
  • Farm-to-Fork Column: Inside Sacramento, Feb. 2022
  • Interview on Dr. Andy's Poetry and Technology Hour!
  • An Interview on Too Many Seeds, Author2Author
  • Farm-to-Fork Column, Inside Sacramento, "Sweet Nectar," September
  • Farm-to-Fork Column, June: Mighty Mights: How Organic Farmers Capitalize on Bugs' Life
  • An Interview on Too Many Seeds, BITEradiome
  • Video Poem: Sonnet #69
  • A Video Reading from Hive-Mind
  • Video: On Poetry and Cooking
  • An Interview on Shirleymaclaine.com
  • Selection from Hive-Mind
  • Selection from Hive-Mind
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
  • The Art of Tomato Breeding
  • An Interview with Wendy from WINA in Charlottesville
  • Paul Canales: Building Community
  • Interview on Intuitive Ink Radio Show
  • Eat with Health in Mind
  • On Radio MD
  • An Interview with Allison Dunne from 51%
  • An Interview
  • “AN OCTOROON”: A DARING COMEDY ON SLAVERY, AT BERKELEY REP
  • An Interview with Robert Sharpe of BITEradio.me
  • Amazon Author Page
  • How to Use Your Daily Commute to Flourish
  • Raspberry, Almond, and Quinoa Bars
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • Spinach Salad with Spiced Chicken, Currents, Pistachios, Lemon Vinaigrette
  • Lemon White Bean Puree
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • Parsley and Olive Sauce
  • "Prom Night" in Work Literary Magazine
  • The New Prostate Cancer Nutrition Book
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
  • Linktree Page
  • Contact

Grilled Early Spring Vegetables with Avocado-Orange Sauce

3/20/2016

0 Comments

 
Picture
Picture
Serves 4-5
 
The delicate vegetables and greens of early spring contain sublime flavors that should not be overpowered but simply brought to their fullness. Grilling the vegetables allows them to retain their unique characteristics. The dance of sweet, acid, and bitter and the tangle of crunch, snap, and melt set this dish apart. Go to your farmers’ market to pick up soil-kissed beets, baby onions, radishes and just plucked snap peas, escarole, and radicchio.
            Easy to make, bright, smooth, and luscious, the avocado-orange sauce lightly coats the caramelized veggies. This rich, fatty sauce balances with the vegetables’ leanness. In addition to adding another layer of flavor and texture to the dish, avocados contain healthy mono-saturated fats that may help lower LDL cholesterol levels, and oranges contain citrus limoniods, which help prevent numerous cancers (Sung; USDA). 
 
6-7 small or medium beets, roasted, peeled, and cut in halves, depending on size
1 bunch baby red onions, peeled and washed
½ pound snap peas, washed and deveined
1 bunch long scarlet radishes, washed and cut in half if large
½ head of escarole (avoid the bitter, thick leaves old escarole)
½ head of Treviso radicchio (or another radicchio)
 
Avocado-Orange Sauce:
1 Navel orange, zest and juice (about ¼ cup of juice)
2 avocados
1 garlic clove, crushed
½-1 teaspoon champagne vinegar
¼ teaspoon red pepper flakes
1 tablespoon olive oil
sea salt, to taste
 
1. Preheat the oven to 360 degrees Fahrenheit.
2. Wash and place the beets in a baking dish. Add a tablespoon of oil, ½ cup of water, and a pinch of salt. Cover the top of the dish with parchment paper and aluminum foil. 
3. Cook the beets for about an hour, or until they are just cooked through.
4. Allow the beets to cool, and then pull the skins off with your hands (use gloves if the red stain bothers you; always wash your hands first!)
5. Wash and prepare the other ingredients while the beets are cooling.
6. Prepare the sauce: crush the garlic and let it macerate in the orange juice for about 20 minutes, then place all of the ingredients in the food processor and process until smooth. Check the sauce for salt and acidity—it may be necessary to add a splash of champagne vinegar to kick up the acidity.
7. Heat the grill to medium-low.
8. Rub the grates with an oiled rag.
9. Lightly drizzle a few drops of olive oil on the veggies and salt them.
10. Cook the radishes, beets, and onions for about 6-7 minutes; cook the snap peas for about 3 minutes; and cook the radicchio and escarole for 2 minutes.
13. Arrange the vegetables on a serving platter or individual plates, and carefully spoon the avocado-orange sauce over them.
           
                                               Works Cited
 
Sung, Evan. "Ask Well: Are Avocados Good for You?" New York Times, n.d. Web. 12 Mar. 2016.

USDA / Agricultural Research Service. "Health Benefits Of Citrus Limonoids Explored." ScienceDaily. ScienceDaily, 9 April 2005.

0 Comments

Grass-fed Skirt Steak with Maitake, Castelvetrano, and Green Garlic Relish

3/12/2016

2 Comments

 
Picture
Picture
Serves 3 (roughly 5 ounce portions)
 
            The miracle of food always hits me this time of year: from what appears to be lifeless soil, spring vegetables push forth into the sun. Roaming the farmers’ markets, the produce seems to hang close to the soft, rain-drenched earth from which it emerges. Beets, radishes, sweet peas, spring onions, baby leeks, green garlic, and mushrooms—these delicate gems should be handled with care in order to bring out their earthiness.
            Maitake, commonly known as “hen of the woods,” contain L-glutamate, which ignites the fifth sense and makes our tongues sing as it engages our taste receptors (Stamets). Complimented by fresh green garlic’s mild tang and Castelvetrano olives’ buttery crisp, the maitake in this relish shine against thin slices of skirt steak.
            This recipe represents my approach to cooking: you should be able to indulge in the most delicious food while eating in a way that nourishes you. Recent cancer studies have shown maitake’s antitumor effects and immune building properties. According to the Memorial Sloan Kettering Cancer Center, maitake contain Beta 1,6-glucan and MZF, polysaccharides that help deter cancer tumor formation and increase antitumor response.
 
For the marinade:
1 pound of skirt steak
½ spring rosemary, washed and removed from the stem
1-2 cloves garlic, thinly sliced
¼ cup red wine
1-2 tablespoons extra virgin olive oil
salt and pepper, to taste as you grill the steak
 
For the relish:
¼ cup green garlic, small diced
1/8 teaspoon red pepper
1 tablespoon extra virgin olive oil
¼ pound fresh maitake mushrooms, torn into 1-inch pieces
¼ cup Castelvetrano olives, chopped
1/8 teaspoon black pepper, ground
1 teaspoon Balsamic vinegar, to cool the pan after sautéing the mushrooms and garlic
salt, to taste
 
1. Allow the steak to marinate for 5-6 hours.
2. Pull the meat from the marinade and place it on a plate. Season it with salt and pepper.
3. While the grill heats up to medium-high heat, prepare the relish.*
4. Rub an oiled rag over the grill grates, and place the steak at on angle on the grill.
5. Grill the steak for about 5-7 minutes on each side, turning the meat often to ensure even cooking. The cooking time will depend on how thick the steak is. Aim for medium-rare.
6. Pull the steak from the grill, place it on a plate, and create a tent around it with aluminum foil. Allow the steak to rest for 8-10 minutes before you slice it.   
7. Thinly slice the steak against the grain at an angle (cut on the bias).
8. Tangle the thin slices of skirt steak on a plate and spoon the maitake, Castelvetrano, and green garlic relish onto the slices. Sprinkle a little sea salt over the meat. You may want to drizzle a few drops of extra virgin olive oil on the skirt steak as well.
 
Maitake, Castelvetrano, and Green Garlic Relish:
 
1. Heat a sauté pan to medium-high heat. Once the pan is hot, place a tablespoon of oil in the pan, quickly swirl it around, and add the torn maitake pieces. With a spatula, move the maitake pieces around the pan while they cook.
2. Once the maitake are wilted (which should take about 1 minute), turn the heat down to medium-low and after about 2-3 minutes of cooking, add the diced green garlic and red pepper. Add salt to taste and cook the green garlic until it is soft and just cooked through (it should not brown).
3. Deglaze the pan with the teaspoon of Balsamic vinegar
4. Add the Castelvetrano olives and black pepper.
5. Taste the relish, and adjust for salt and acidity as necessary.
 
                                             Works Cited
 
"Maitake." Maitake. Memorial Sloan Kettering Cancer Center, n.d. Web. 12 Mar. 2016.
 
Stamets, Paul. "Maitake: The Magnificent 'Dancing' Mushroom." The Huffington    Post. TheHuffingtonPost.com, n.d. Web. 12 Mar. 2016.
2 Comments

    Author l

    Gabrielle Myers

    RSS Feed

    RSS Feed

    Archives

    September 2020
    July 2020
    May 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    August 2019
    July 2019
    June 2019
    April 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    May 2016
    April 2016
    March 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    November 2014
    October 2014
    July 2014

    Categories

    All

    RSS Feed

Proudly powered by Weebly
Photos used under Creative Commons from quinn.anya, ConstantinWied