Is Buying Organic Food Worth It?

If you’re trying to get to the bottom of all the current arguments about whether organic food is better for you, the first thing you might consider is just arming yourself with some facts.

What Makes that Orange Organic?
Maybe a better question is to ask is, what is not organic?If the product in your hands is labeled “natural,” “free-range,” or “hormone free” – you are about to purchase something that isn't organic. These are just food labeling terms, and law does not regulate them.What the law does regulate is the certification program that allows something to be called “certified organic.” Products bearing that organic seal are required to be grown, harvested and processed following certain standards. These standards include strict limitations on amounts of residues of antibiotics, hormones and pesticides. They also must not be treated with synthetic pesticides, or ionizing radiation. (They can, however, be treated with naturally occurring substances that repel pests.)So, let’s say you actually do have a certified organic product in your hands. If you buy it and eat it, is it better for you than its counterpart that was cultivated using conventional means?

Does Organic Food Have a Higher Nutritional Value?

There is no definitive answer to this at the present time, other than a few supporting studies reporting that organic fruit and vegetables have slightly higher levels of vitamin C, as well as trace minerals. The term “higher” is relative, however. The differences are so slight that it is arguable as to whether a diet of only organic foods would provide a benefit.Organic produce does have a much higher healthful impact on our environment, though. Organic methods of farming pay attention to the health of the soil, emphasizing the return of organic matter to it, as well as preserving local and heirloom varieties of fruit and vegetables that would otherwise disappear.Consequently, if you follow the thought process that the environment influences your health, you can agree that eating organic is better for you – even though it may not necessarily be more nutritional for you.

Why is Buying Organic so Expensive?
While the argument about whether organic food is better for you rages on, you can decide right now if you like the idea of consuming less chemicals from conventional fertilizer and pesticides, as well as supporting production systems that are less impactful to the environment. If that’s the case, organic food is a choice for you. If your like me, I’m still on the fence about this whole organic thing and I just can’t pay the price to go all organic. The sale of Organic products has grown quickly in the last few years. Since 2010, the Organic Trade Association estimates that sales of organic food have increased 12 percent, to $12.4 billion. And not everyone buys organic for the health benefits. Some people choose the green sticker for social or economic reasons. Others simply think the food tastes better. But if you’re buying it solely for health reasons, I think that your money is probably better spent elsewhere.

Polish Buttermilk Rye Bread

When I think of rye bread I used to think of heavy dark bread like a pumpernickel, but after looking around at some bakeries, I noticed that not all rye's are created equal.  So I googled rye bread and found a ton of variations, light rye, sourdough rye, dark rye, and German rye.  I have worked with other bread before, the usual suspects, focaccia, brioche, pizza, and lavash to name a few.

The recipe that I tried was a little different, it used buttermilk and a 3 to 1 bread flour to rye flour to create a light coloured, not dense bread.

So I rolled up my sleeves and got to it.

 

Ingredients:

• 1 cup lukewarm water
• 1 teaspoon sugar
• 1 tablespoon instant yeast (not rapid rise)
• 1 1/2 cups buttermilk, at room temperature
• 1/4 cup (1/2 stick) butter, melted
• 2 teaspoons salt
• 2 cups rye flour
• 6 cups Bread flour

Preparation:

1. In a large bowl or bowl or a stand mixer, add all ingredients and mix well. Knead on low 7 minutes in mixer or 10 minutes by hand. 
2. Transfer to a large greased bowl. Flip the dough to grease the bottom and cover with oiled plastic. Let rise in a warm place until doubled. 
3. Heat oven to 400 degrees. Line a large baking pan with parchment paper. Punch down dough and form into 2 oblong or round loaves. Place on prepared pan, cover with oiled plastic and let rise until almost doubled. 
4. Brush risen dough with egg whites for a shiny crust or plain water. Make 4 diagonal shallow cuts  in the dough and bake 25-30 minutes or until internal temperature on an instant-read thermometer registers 190-195 degrees. Cool on wire racks.



What I got was a delicious bread that was hearty but not tough.  A compliment to any sandwich.

Whiskey Oak Smoked Prime Rib Fingers

These ribs are gigantic, Fred Flinstone-ish, but the flavors can be quite subtle. The whiskey soaked oak wood chips do not pack the same punch as a hickory or cherry. Big wines can overpower the hours of slow-cooked flavor, so the wine I choose was one with plenty of fruit notes and moderate tannins to bring out the best flavour of my ribs.

 

The Ribs

These ribs were smoked for about 4 hours at 225 in a Bradley smoker. I spritzed them every 1/2 hour with apple juice for the first 3 hours then mopped them with a homemade BBQ sauce for the last hour of cooking (if you are going to use some sauce for dipping, set it aside to avoid cross contamination). The internal temperature should be at least 140.
I served them with a simple mixed veg salad drizzled with a nice olive oil and a sprinkling of Kosher salt.

The Vino

When you spend all day  meticulously tending to your smoker, you have some time to think about and decant a wine that will go well with your ribs.  I went with the Young & Wyse Cabernet Sauvignon.  Blackberry, blueberry, and cassis with a cedar and tobacco finish.  I love wines from Osoyoos.  If it was a warm summers' eve I would give their Pinot Gris a try. The stone fruit, citrus and summer herbs would pair well.

What to ask your Caterer...

January 12&13 Design by Desire Catering is in the Abbotsford Tradex show "It’s my Wedding”. As we gear up for another year, I know the second week of January I can always expect the calls to come flooding in as all the newly engaged couples start to look and lock down their caterer. What most "Bridel Couples" don't know is that you will spend more money on wedding food than any other aspect of your reception, so you'll want to work with a top-notch professional?

So here are a few questions and things to think about when getting ready to interview your perspective caterers. When making appointments to interview your wedding caterers, try to schedule a tasting of their wares at a later point. That way you will feel confident on the day of your wedding that the food is exactly what you envisioned.

Below I have listed a few questions that you could use to ensure that you are getting the right cater for your special day.

1. Does the caterer specialize in certain types of food or service? (They should provide you with sample menus to review.) Find a cater who can make a memorable meal.

2. Can the caterer arrange for a tasting of the specific foods you're interested in prior to hiring? (They should.) Schedule a tasting if you get a good vibe.

3. What is the caterer's average price range? Are costs itemized depending on the foods you choose, or is there an all-inclusive flat rate? What would that include (linens, tax, and gratuity)? Does the caterer have printed price sheets for food selections? Make sure there is room in you budget.

4. How involved is the caterer in a typical reception -- does she work like a wedding coordinator or banquet manager, cueing the band, telling the couple when to cut the cake, adjusting the schedule if guests don't seem ready to sit down to dinner? (You will need to find someone to fill this role -- if your site manager or caterer isn't going to do this, think about hiring a wedding coordinator.

5. Will the caterer provide tables, chairs, plates, table linens, silverware, salt-and-pepper shakers, and more? Ask to see these items to make sure they're acceptable. Do you have to rent tables, place settings, or other equipment? Or will they arrange for the rentals? If not, find wedding rentals in your area.

6. Who is the main contact? Will the same person you work with when planning also oversee meal service on the day of the wedding? (You want this to be the case.)

7. Will the caterer work any other weddings on the same weekend, the same day, or at the same time as yours? (You want to be sure they will devote sufficient attention to you.) You may want to pass on a smaller outfit who indicates they have another job or two scheduled for that day.

8. Does the caterer handle all table settings? Will they put out place cards and favors?

9. Will the caterer provide wait staff? How many would they recommend for the size of your wedding? What will the waitstaff wear?

10. Will the caterer be willing to include a recipe you provide, like a special family dish, or an appetizer with some sort of sentimental significance? Can they prepare vegetarian, kosher, kids, or halal meals for just a few of your guests?

11. Where will the food be prepared? Are there on-site facilities, or do you, the caterer, and the site manager need to make additional arrangements? If the caterer must bring in his own equipment, is there an additional fee?

12. Does the caterer work with fresh (not frozen) food?

13. Does the caterer have a license? (This means her business has met health department standards and has liability insurance -- make sure this includes a liquor license if you're having a bar.

14. Can the caterer provide alcohol? Or can you handle the bar separately? If you can provide it, is there a corkage fee? How and when will you get the alcohol to the caterer? If the caterer will provide it, do they have an flexible wine list, and can you make special requests? How is this list priced?

15. How will the caterer arrange the food on the buffet table or on plates? Can you see photos of previous work displays?

16. Can you speak to previous clients? (Get at least two references that had a similar number of guests and a similar menu style.)

17. Does the caterer also do wedding cakes? Can you use an outside baker if you desire? Is there a cake-cutting fee?

Remember at the end of the day the largest wedding expense isn't the music or the dress, it's the caterer. If you are planning a large reception with lots of food, a professional caterer is the best choice. The problem is that not all caterers are reliable or have the experience to pull off your event without a major problem. Taking your time when booking a caterer will ensure that your guests will be talking about your reception for years to come.

Merry Christmas

One quick blog before families get together to celebrate the holidays.

Christmas and New Years for me is all about reflecting and renewal. Looking back on goals I've achieved, and the ones I haven't, and dreaming of what can be.

But more importantly it's about kids laughing  and playing in the snow and older folks joining them trying to soak in the sights and sounds of it all and wishing it would never end.
It's about warming up by the bonfire and sharing some laughs before trekking back up the hill, fixing mitts or wiping snow off someone's face after a wipeout.
It's about family gathering around the table breaking bread and raising a glass of Christmas cheer.

Wishing you and your family a Merry Christmas and a Happy New Year from all of us here at Design by Desire.

 

Homemade Port/Orange Cranberry Sauce

Most people don't think about making their own cranberry sauce, but it is quite easy and tastes fantastic, and the aroma of the orange and port will give your home that cosy warm holiday feeling.

1 Orange
12 oz Sugar
150 ml Port (I use a late bottled vintage port)
24 oz Cranberries Fresh Picked Dry or Frozen


Finely grate the zest from the orange and squeeze the juice.
Dissolve the sugar in a medium pan with the port and orange juice.
Stir in the cranberries and orange rind and cook for 30-40 minutes until fruit is soft and the juices are slightly thickened.  The cranberries will start to pop.

If you like chunks of cranberry in your sauce be gentle when stirring. If you like it smooth, beat the berries up or pulse it with a wand.  It took me a few times, and a few port tastings, to get the flavors right.

 

Holiday Bar Entertaining

If you're planning a cocktail party, prep your home with must-have spirits, cocktail ingredients and garnishes to make sure you have everything you need to keep drinks flowing and guests entertained.
When throwing a cocktail party, it's essential to prepare you home bar. Here's advice on how to make sure your bar is well stocked and ready to serve:

• Shop for your Cocktail Party a few days before your event date.
• Follow your taste buds to the produce section of your local grocery store or farmers' market, and experiment with new fruits and vegetables in your favorite classic cocktails
• Find a signature drink to serve at your party and find out the history of that cocktail and share it with your friends. All bartenders are story tellers.
• Make cocktails in batches. To serve a crowd, break the drink recipe into cups for a pitcher. A pitcher typically serves 20 drinks that are 4 ounces each. Multiply your ounces by two and turn into cups. Always make sure to taste as you batch for quality control.
• Buy enough beer and wine. While special cocktails can be a hit, beer and wine are often what people reach for at a cocktail party. A few tips to keep in mind when shopping for wine and beer:

Each guest drinking beer with likely consume one 12oz bottle per hour for the duration of the party. Try buying a mix of domestic brews and local micro brews. Each guest drinking wine will consume one 5 oz glass of wine per hour for the duration of the party. There are approximately five glasses of wine per bottle.

Have fun with your home bar. Cocktails are meant for celebrations to create good memories with your friends and family.Know you guests and ensure your bar is stocked with what they like to drink. Make them special and taken care of.

Buy enough ice, Have you ever tried to drink a cocktail and it's only got two half melted ice floating on the top and is barely cold. It tends to ruin a great thing. You should have 2.5 pounds of ice for every person at your party. If you plan to have an ice bucket or nice stainless buckets filled for your white wines and beers to keep chilled buy enough extra ice to fill those as well. Remember your ice bucket and displays will sit out and melt don't forget to account for that.

Try this drink recipe for a signature cocktail for the night:

Orange juice and cranberries lend a bit of Festive Flair to this classic Gin & Tonic(or if you like Vodka & Soda) making it a perfect holiday cocktail.

Orange - Cranberry Gin & Tonic

5oz ice

1oz Gin

1.5oz OJ
3.5oz Tonic
Garnish with a few frozen cranberries and a twist of orange rind.