I found this film so insightful, that I just had to add it to my blog. Filmaker Tiffany Schlain explores the sociological impact of social media, both present and yet to come, while paying homage to her late father, brilliant social anthropological writer, Leonard Schlain. Click here to watch it.
California’s Prop 37 requiring manufacturers to indicate on the label that genetically modified ingredients are contained in their products, was unfortunately failed defeated by a small margin of 53/47. Until it comes up for a vote again we can arm ourselves just a bit. Finally, those annoying, tiny, little stickers put in every piece of fruit actually have a code we can decipher to detect organic, conventional and GMOs. See the graphic and try to memorize it.
This coming Saturday, April 23 is the first annual Silverlake Green Fair. I’ll be there with amazing brownie man Philip Horowitz of Phlip ‘n Nic’s. He’s peddling his amazing brownies and I’m there with my cookbooks and some cool terrariums and organic body oils
. Come on down and meet the funky people. You know that Silverlake crowd is too cool!
4356 W. Sunset Blvd, LA 90029, right in front of Akbar.
In addition to immediate downloads of the The Enlightened Cook: Protein Entrees, beautifully glossy, soft-cover books are now available in the column immediately to the right for $11.99. Order directly from this site to save off the bookstore price and support the author best! Your book will be printed and mailed to you within 48 hours directly from the publisher! Now that’s modern publishing!!
New ebook! Enlightened Cook: Protein Entrees
Saucy, luscious Pulled Chicken Molé with secret ingredient, cocoa powder
Hello People,
I’m working hard on finishing the first volume of the Enlightened Cook: Entrees. Here is one recipe on which I’d love some feedback. What I generally ask of my recipe tests to provide feedback on the clarity of the directions, accuracy of the measurements (i.e. too much salt? enough oil?). In the case of this terrific recipe, what I need in addition is info on how accurate the timing of each step was:
How long did it take at the given temperature to initially cook the chicken breasts so that they were slightly pink inside?
Was 2 minutes enough to sufficiently break down the tomato at the end into a smooth sauce?
I am considering instead instructing readers to add the tomato and then add the cocoa powder a few minutes later. It’s really important the cocoa powder is not scalded or truly it ruins the sauce. (I’ve tasted that overcooked taste soooo many times in Mexican restaurants.)
So here is the recipe and a note on brining that will appear on that page of the book. Pulled chicken Molé is a recipe I truly love for it’s utterly unique yet unidentifiable flavor.
Pulled Chicken with Mole Sauce
Simmer chicken cutlets in the vegetable stock in a 2-quart pot until only the center remains slightly pink, approximately 5 minutes. Reserve the stock in a bowl and place the chicken breasts on a cutting board.
Mince the onions and the garlic and sauté them in the olive oil in the same pot on a medium heat. When the onions are translucent, but not brown, add all the spices and cook for 1 minute as you stir with a wooden spoon. Then add ½ cup of the reserved stock. Slowly sift in the flour to the rest of the stock, then stir the mixture into the pot a little at a time. Lower the heat and simmer for 15 minutes to reduce the liquid, stirring occasionally.
While the sauce cooks down, tear the cooled chicken into shredded pieces about 1 ½” inches long and ½” thick with your fingers.
When sauce has thickened to consistency of heavy cream, remove it from the heat and puree with a pistol-style hand blender until it smooth (or puree in a blender.) Stir in the cocoa powder. Add the tomato, which has been cut into ½” cubes. Add the chicken and stir well to coat the chicken evenly. Gently reheat on a medium-low heat for 2 minutes to finish cooking the center of the chicken pieces. Do not boil or the cocoa will make the sauce bitter. Serve with soup spoons in deep bowls to savor every drop!
As I promised, here’s a list of entrees from the first to be released, Enlightened Cook ebook. If you’d like test any of these just send me the title of recipes at marlonbraccia@gmail.com. I’ll send back the recipe and for many a photo of the finished dish. What I would value in return is your feedback with specifics about length of preparation time you experienced, whether the measurements, especially the spices were accurate and the like.
Towering Chicken Burgers with Caramelized Onions
Shrimp Curry in a Hurry
Chicken korma
Aloo Gobi
Broiled Ahi Tuna with Tamari-Lemon Glaze
5-Minute Dover Sole Saute
Sautéed Whole Red Snapper with White Grape Sauce
Porterhouse Steak with Sautéed Onions and Portobello Mushrooms for Two
Gingered Snapper
Chicken Meatballs with Tomato Sauce
Maple Syrup -Poached Salmon
Osso Buco: Fall-off-the –Bone Veal Shank
Pistachio-Crusted Stuffed Chicken
Roast Duck
Soft Shell Crab Sandwiches
Oven-Baked Fish Cakes with Mango
Tilapia con Pepitos (Pumpkin Seeds)
Turkey Meatloaf
Vertical Roasted Chicken
Oven-poached Halibut for One
Fried Eggs Italian-Style
Simple Shitake & Arctic Char Sauté
Curried Steak
Many thanks to supporters of my upcoming cookbook, The Enlightened Cook; Think Like a Yogi, Eat Like a King.
Clams with Rice Noodles in a Spicy Seafood Broth
While I work on my cookbook, I’m offering cooking classes in Los Angeles. No experience required! All you need is the desire to create something wonderful in the kitchen (or on the BBQ grill), that tastes good and is good for you! Send a comment from the blog if you’d like to hone cooking skills. In just a few lessons, you’ll impress your friends and dazzle your palette!
First we’ll figure out if you’re at the how to boil water level or an experienced cook. Then we’ll figure out what kind of dishes you’d like to create. Focus on food for entertaining, increasing your low-fat, high protein intake, getting really creative with vegetables or fabulous desserts that won’t bust your calorie count. Group classes or private lessons welcome. Send a comment thru the blog for more information.
