Potager Restaurant: Simple Cooking, Simple Eating

“A good kitchen respects its sources and chooses ingredients that are sound, seasonal, and local whenever possible.” That’s why the menu at Potager Restaurant in Denver, Colorado, changes monthly, adapting to the seasons.

Run by Teri Rippeto and her father, Tom, who believe the best tasting food is organically grown, and harvested in ways that are ecologically sound by people who take care of the land, the restaurant’s ingredients are sourced from a network of like-minded suppliers they know personally and trust. I love it when restaurants list their sources on the menu!

In April, Bill and I enjoyed a dinner at Potager with family members and were not disappointed.

Because so many dishes on the menu looked enticing, I ordered several appetizers to appease my curiosity: White Bean and Spring Greens Soup, Oxford Farm Kale Salad, and Home-made Beef and Pork Sausage. (Ordering a variety of small plates seems to be a trend for me lately! I did the same thing at Five Bistro in St. Louis.)

Bill ordered the Triple M Bar Ranch Grass-fed Red Wine and Thyme-Braised Lamb Shanks. Like many high-quality locavore restaurants, they were able to accommodate his wheat allergy by substituting the accompanying couscous with roasted potatoes.

I tried a bite of niece Kristin’s pizza. It was wood-fired and covered in arugula– and so flavorful from the goat cheese. Delish!

At Potager, they believe the meal is “the center of human existence.” And the table is where “we are nourished, put in touch with the source of life, and reconnected to traditions.” It’s simple cooking and simple eating, honoring the season and honoring the people that grow, raise, and harvest the food.

Check it out next time you’re in Denver!

Five Bistro: An Experience for All Five of Your Senses

When Bill and I travel, food is a primary focus. So when we planned a road trip to the Plains with a stop in St. Louis, we looked for a farm-to-table restaurant for our dinner. And we hit the gold mine at Five Bistro, where “Chef Devoti and his staff are committed to providing a memorable dining experience that evokes all five of your senses.”

One of my favorite attributes about locavore restaurants is when they cite the sources (i.e., farms) for their food. Another is when they align their menu offering with the season. That’s why the menu changes daily.

After an amuse bouche of arancini (fried risotto ball), we began with the house-made charcuterie, which was excellent and included sausages, rabbit confit, cured meats, pates, pickles, a smoked chicken egg (!), shitake mushrooms, mustard, and cherry jam. It’s flavorful and filling.

That’s why I opted for a soup and salad approach for dinner. There were so many great things to choose from but I didn’t want to over-eat. So I got the potato soup-puree and farm salad with local field greens and lamb pastrami.

Bill got the half chicken (with stinging nettles….yum!).

And for dessert? What could be happier than cheesecake made with goat cheese and topped with a strawberry compote?

Our meal really did appeal to all five senses. We had a wonderful seat at the front window of the restaurant, which is located in The Hill district of St. Louis. The food tasted and smelled delicious, and it felt wonderful in our mouths. The background music provided an ambience without being disruptive.

And, I’d like to add a special thanks to our server, who we appreciated for her knowledge about the menu, the restaurant’s philosophy, and food issues in general. It’s always a great experience when the staff is as involved in the food experience as the chef. Five Bistro is a must-do for locavores in St. Louis.

What Can You Do to Fight Hunger?

Consider this: 1 in 4 U.S. kids don’t know where their next meal will come from. In our country, we subsidize the wrong products. Millions of Americans live in food deserts without access to healthy ingredients. The foods we should be eating—fruits and vegetables—are more expensive than the chips, sodas, and processed foods that are available. We currently spend a mere $1 per week per child in school meal programs. Food stamp participants are only allocated $4 a day to survive.

Last year, in response to a local hunger challenge, I did a series of blog posts on How to Eat Healthy on $5 a Day. My goal was to demonstrate that $5 a day (close to the allotment provided by the SNAP food stamp program) can go a long way towards healthy food (as opposed to cheap processed food). And that even takes into account Bill’s food allergies and our preference for happy food (local, organic, sustainable, humane). The experiment lasted five days.

I’m one of more than a hundred bloggers donating today’s post to raise awareness about hunger. It’s all in support of an initiative called Food Bloggers Against Hunger, which was created in response to the new documentary A Place at the Table. It’s also in partnership with Share Our Strength‘s efforts in Washington to protect SNAP funding and make anti-hunger legislation a priority.

When the government subsidizes products like soy beans, wheat, and corn instead of fresh produce, the most affordable food is often the unhealthiest. One thing I learned by Day 5 of my experiment last year was that legumes are cheap. And, of course they’re healthy!

So today I’m sharing some of my favorite cheap and easy recipes that could easily take the place of processed and fast food to help keep Americans fed and healthy.

Split-Pea Soup in a Crockpot

Cuban Black Beans and Brown Rice

Nutty Rice Porridge

Use leftover brown rice to make this next recipe for breakfast. Buy apples from the farmers’ market when in season.

Kale Chips

Kale is fairly ubiquitous and seems to be available much of the year. Kale chips are a great alternative to potato chips. Much healthier, and easy to make!

Red Lentil Soup

I recently watched A Place at the Table. And one thing I learned is that hunger in America cannot be eliminated by creating bigger food banks. The only way to stop hunger is by changing policies, so it’s important we make our voices heard. If you’re inspired by the trailer for A Place at the Table, go see it. (You can also watch it on demand through iTunes and Amazon.)

If you’re moved to action, please consider sending a letter to Congress to support anti-hunger legislation.

Let’s obliterate hunger in America!

Chez Marcita Presents: Raw Milk Butter

Can you imagine the doors that were opened when Bill and I learned that he could eat butter made from raw milk? For years, he’s had an allergy to cow-dairy products. But a friend of ours learned that pasteurization is what causes the allergic reaction for many people, including her son. So when we had the opportunity to try raw milk, and found out Bill’s system could handle it, it meant more options on the menu. Ice cream! Butter! Buttermilk! Now we’re making butter with the raw milk we get from our local cow share program. Watch this video on how to make butter from raw milk. It’s simple and easy, and a decadent treat to have on hand.

Know Thy Customer

One of my top-five favorite restaurants in the country is Blue Hill at Stone Barns, up the hill from Tarrytown, New York. For me living in Michigan it’s like a pilgrimage to go there because executive chef Dan Barber is more than a creative culinary artist. He’s an inspiration for home cooks and anyone who eats (that’s everyone!) by creating consciousness around everyday food choices. Three years ago I made the pilgrimage to Stone Barns with my friend and fellow home-chef, Cathy. When we visited this year, we brought Bill.

Arriving at our table we found a Field and Pasture Four Season Journal that lists the potential harvest by month. I loved reading the list and anticipating what we might be eating that night.

On the restaurant’s website there’s a phrase: Know Thy Farmer. Dan Barber’s philosophy is that great cooking starts with great ingredients. And great ingredients start with great farmers. You can find all the local farms that inspire the menus at both Stone Barns and Blue Hill New York (in Manhattan) by scrolling over a map on their webpage.

But I’d like to offer a new phrase that incorporates both restaurants’ philosophy: Know Thy Customer. The staff goes out of its way to accommodate people with food allergies, like Bill. At Stone Barns, where each meal is a “farmers’ feast” comprised of multi-course tastings from the day’s harvest, no meal is alike. It’s amazing to see how meals are customized for each person. It’s not just about food allergies; it’s about making your experience delightful by being attentive to your preferences–all within the confines of a seasonal harvest.

Here were our preferences for ingredients to avoid:

Bill: Wheat, corn, cow-dairy

Cathy: Mayonnaise

Marcia: Shellfish, mushrooms

We decided upon the 8-course feast, which means a variety of dishes keep coming out over a timespan of two to three hours.

The Vegetables on a Fence was the first to arrive, along with Pickled Asparagus and an egg-yolk dip (that I cannot remember the name of!). We were also given a pot of pea shoots, along with pruning shears (in foreground) with which to cut off the shoots. These were then dragged through the citrus-pepper oil shown on the white ceramic plank.

One of the favorites among the three of us was the “make your own tacos” course served with celery root tortillas. Yes! Tortillas made from celery root! In the center was a nice arrangement of shrimp and mussels, which Cathy and Bill enjoyed. I got to have fresh spinach as a substitute for shellfish.

And when Cathy and I were served Red Fife Bread with Marmalade of Greens and Fresh Ricotta, Bill had wedge of roasted rutabaga.

Because it’s not the time of year for beef, we enjoyed a Parsnip Steak instead, cut  tableside by our server. The way it was prepared, you would have thought you were eating steak. It was so delicious.

To see the other courses we enjoyed, check out the slideshow below. We really enjoyed our meal and the excitement of wondering what would be served next.

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Chez Marcita Presents: St. Paddy’s Lamb Stew

I’m not Irish, but I love lamb. What could be better for St. Patrick’s Day than lamb stew? Join Bill and me in the kitchen as we create this wheat-free, dairy-free, corn-free one-pot meal. Find the recipe on page 40 of my cookbook, Nothing to Sneeze At: Main Dishes for People with Allergies.

Chez Marcita Presents: Bill’s Fab Meatloaf

I already posted Bill’s meatloaf recipe a few years ago on Life Is Fare, but now you can see the chef in action as he prepares this cozy comfort food. It’s wheat-free, corn-free, and dairy-free, and made with grassfed beef and pastured pork. Happy food heaven!

Winter Tomato Soup by Martha Rose Shulman

Photo via The New York Times

One of my favorite writers for The New York Times is Martha Rose Shulman, who always seems to come up with something yummy in her column Recipes for Health. Check out this week’s recipe called Winter Tomato Soup with Bulgur, a simple, Mediterranean vegetarian soup that’s quick to make. Martha tells us that you can make this a day ahead and reheat.

And I suggest—if you have a wheat allergy—try substituting quinoa for bulgur. I would add it at the same point in which the bulgur would go in, and then cook the soup for about 12 minutes, which is about how long it takes to cook quinoa.

If you try it with the quinoa, let me know how it turns out!

Winter Tomato Soup with Bulgur

Serves 4 to 6

1 28-ounce can chopped tomatoes in juice

2 tablespoons extra virgin olive oil, plus additional if desired for drizzling

2 medium onions, preferably red onions, finely chopped

Salt to taste

2 to 4 garlic cloves, to taste, minced

2 tablespoons tomato paste

1/2 teaspoon sugar

1/2 cup coarse (#3) bulgur

5 cups water (more to taste)

Freshly ground pepper to taste

2 to 4 tablespoons chopped fresh mint

2 ounces feta, crumbled (about 1/2 cup)

Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes.

Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.

Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.

Chez Marcita Presents: A Classic Rock Trip to the CSA

Join Bill and me as we drive across town to pick up produce from our winter CSA (Community Supported Agriculture), Lakeshore Family Farm. In this short video, we’ll explain how a CSA works and show you what we got in our half share one week in February. Special thanks to Grand Rapids radio station WLAV for providing a rockin’ soundtrack for a Wednesday afternoon road trip.

Please share this post with your friends, especially those who might want to learn more about a CSA program.

Chez Marcita Presents: Coq au Vin

I’m not sure who started the big-meal-on-Sunday tradition but it works well for Bill and me. It’s the one day we generally don’t go anywhere so we have plenty of time to cook in the kitchen together. I love making a one-pot meal in the oven those days, especially in the wintertime.

This demo on Coq au Vin is from our cooking videos series. It’s a variation on the recipe in my cookbook Nothing to Sneeze At, which is a variation on Julia Child’s recipe for Coq au Vin. No wheat, no corn, no dairy. I’ll show you how to make this easy chicken-in-a-pot-with wine. And I’ll even show you how to cut up a chicken!