Olympics Box

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Newsletter & Recipes July 25th-26th, 2012

Let’s celebrate the athletes from all around the world as they

come together this weekend to open the 2012 Olympics! Not

only are we featuring cuisine from China, Brazil, Russia,

France, Italy, the USA, France, coffee from Ethiopia, and last

but not least Olympics creators Greece, but since the games

are being held in the UK, we are featuring recipes created

by English chefs. We have also made an effort to choose

dishes appropriate for this summer weather. Hope you

enjoy, and all our luck to the athletes! For

a bit of fun, any of you who want to rank

your favorite meals, please send back

feedback, and we will let you know which

dishes get the Gold, Silver and Bronze

Medals! Happy cooking round the world!

Olympics Box

Introducing Red Boat Fish Sauce

Red Boat is an all-natural, first press,

“extra virgin” Vietnamese fish sauce.

No added water, preservatives or MSG.

Made from a two hundred year-old,

chemical free, artisanal process, Red

Boat uses only the freshest black

anchovy, salted minutes after leaving

the sea, then slow aged for over a year

in traditional wooden barrels. Available now in the store. $7

.Find out more here!

$8.50 in the store

Recipes from UK chefs ef: USA (Nigella Lawson):

Southern Style Deep-Fried Chicken, Green Salad CHINA (Jamie Oliver): Stir-Fried Chicken with Sugar Snap Peas and Asparagus ITALY (Rose Grey and Ruth Rogers) Spaghetti al Limone with Green Salad GERMANY (Mrs. Beeton) Hamburgers German Potato Salad GREECE (Tessa Kiros) Chickpea, Feta & Coriander Salad with Delia Smith’s Char-grilled Aubergine and Roasted Tomato Salad with Feta Cheese FRANCE (Elizabeth David) Dessert Crepes

more on 2

Braised chicken with coriander (Chile)

Ingredients: 3 tbsp vegetable oil 3 to 4-lb chicken - rinsed,patted dry and cut into 8 serving pieces Salt, to taste Pepper, to taste 1 cup coarsely chopped onion 4 cloves garlic, minced 3/4 tsp dried oregano 2 tbsp plain flour 1 cup chicken stock 1/2 cup dry white wine 1 cup packed finely minced coriander leaves 1 finely sliced chilli (seeds kept in) Method: 1. Heat the oil in a large frying pan over medium heat 2. Add the chicken and cook until browned all over 3. Season with salt and black pepper 4. Transfer the chicken to a large plate while you saute the onion and garlic 5. Scrape the juices out of the frying pan into a larger cooking pot. Add the onion and garlic to the pot and saute over medium heat for 2 minutes 6. Add the chicken to the pot, along with the oregano and flour and stir 7. Pour the broth and wine into the pot, cover, and simmer over low heat until the chicken is just done 8. Just before serving, stir the coriander into the sauce and sprinkle with chopped chilli Score: GOL

Grilled ginger chicken wings (Cambodia)

Ingredients:

900g chicken wings

2 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

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BD of Earthtrine Farm:

We have a new photo project to share with you, so you can meet the faces behind your food. This week, meet BD Dautsch, the farmer behind Earthtrine Farms and the beautiful Herbs in your boxes every week. Apart from herbs, we also love BD’s leafy greens, in particular, but he also grows beautiful figs, mulberries,

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Community Grains:

There was an oven failure at Red Bread this week (we’d planned hamburger buns for the grain selection!), so instead we have distributed our stock of the popular Pappardelle Pasta from Community Grains. Not only are Community Grains developing a California grain economy, but all their

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products include the grain in its entirety. The grains are milled without ever separating the germ, bran, and endosperm, which creates a product with wonderful health benefits! We will be working closely with Community Grains, as our missions are so aligned. Enjoy!

Meet Your Farmer Series, photos courtesy of Duncan Roy.

John Debruin

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This week, Family Boxes have a small tub of Deydeys’ pastured beef tallow, included for frying the Fried Chicken.

Naturally pure white in color with omega 6:3 ratios similar to fish. Not all fats are created equal and beef tallow has plenty of CLA- "the good, natural trans fat.”

Deydeys are local ranchers and farm over 220 acres in the Santa Rita Hills just 6 miles west of

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Buellton, to feed their California Lowline cattle an all they can eat buffet of superior grasses. Their grass-fed beef is awesome in taste and tenderness - they guarantee it!

Deydeys pasture raised chickens delight in a diet full of bugs and grasses. They are also provided with an organic feed which contains the powerful properties of garlic, anise oil, horseradish and juniper berry.

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heirloom veggies. We love BD. He farms two plots of land, one is in Ojai, the other in Carpinteria. Thank you BD for doing what you do and being such a prince!

3 Out of the Box Collective

Olympics Box

July 25th-26th, 2012 Box Contents * Not included in the Couple’s Box **‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested *** Feta Cheese this week comes from a local cheese shop in Santa Barbara, but our California Feta was out of stock, so we had to substitute with a non-local alternative, sorry!

Roots Vegetables Fruit Yukon Potatoes (Mike Dixon) Garlic (Chris Milliken) Ginger (Anthony Chan) Spring Green Onions (Jose Alcantar Garcia) Red Onion (Tutti Frutti)

Asparagus (Life’s a Choke) Sugar Snap Peas (Ranco Cortez) Eggplant (Ellwood Canyon)* Garbanzo Beans (Ojai Valley Sprouts) Roma Tomatoes (Givens) Red Peppers (Mike Dixon)

Strawberries (Shepherd Farm) Yellow July Flame Peaches (Burkdoll) July Rose Plums(Burkdoll) Lemons (Somers) Oranges (Somers) Figs (Avila)*

Leafy Greens Extra Fruit** Meat & Eggs Green Butter Oak Lettuce (Garden Of…..) Spring Mix (Shepherd Farms)

Raspberries (Chuy’s Berry Farm) White Candy Pearl Nectarines, (Avila) White Snow Princess Peaches, (Avila) EXTRA PLUMS

Chicken Breast (Dey Deys) Chicken Legs (Dey Deys) Ground Beef (Dey Deys) 1 dozen Dare to Dream Eggs

Herbs Dairy Regional Specialty Cilantro, Mint*, Parsley* (Earthtrine) Basil with Roots (Garden Of…)

Butter (Organic Valley)* Feta (Valbreso Sheep Feta)***

Russian Beet Salad (Nimita’s Cuisine)

Juice of the Week Grain/Pulse Nuts, Seeds, Dried Fruit Organic Valencias (Somers) Ranch)

Pappardalle (Community Grains)

Olives (Olivos Del Mar)

Fair Trade Catch of the Week** New Customer Gift Yirgacheffe Coffee (Green Star)

Sea Bass (Kanaloa) Tomato Jam (Sqirl)

Ethopian Yirgacheffe Coffee –

Certified organic and Fair Trade, this award-winning washed bean is bright and sweet with an unmistakable floral aroma. Roasted in Goleta by Green Star Coffee whose mission it is to support environmental sustainability through certified organic, Fair Trade, shade grown coffees and partner with producers and programs that increase social responsiblity and perpetuate positive change.

4 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

China: Jaime Oliver’s Stir-fried Chicken with Sugar Snap Peas and Asparagus

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The most important thing to remember about stir-frying is to get your wok really hot and not to overcrowd it with veg so that it starts boiling and not stir-frying.

First of all, cut the chicken breast off the bone and into strips, (skin on). Dust the chicken with the five-spice and a good pinch of salt. Put the strips skin side down in a cold wok, then bring it slowly up to a medium low temperature. Cook for around 5-10 minutes, then turn the breasts over and cook for a further 3-5 minutes.

Remove them to a plate and pour away any fat. Get all your veggies and flavorings ready to go and wipe your wok. Now you want to get it really hot – if you want to open the window then do. You may need to cook it all in smallish batches depending on the size of your wok.

Add a couple of tablespoons of sunflower or groundnut oil to your hot wok. Carefully swill the oil around so that it covers the whole pan. Add your asparagus and sugar snap peas or mangetouts and toss around, then add the garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little but still has a nice crunch. By all means have a taste. Remove the veg to a plate. Slice up your chicken strips into little slivers and put these back into the wok with any resting juices and maybe an extra pinch of five-spice. Cook until nice and crispy.

Put all your vegetables back into the wok, and turn down the heat. Add the oranges, honey, half the mint and the soy sauce, and serve straight away on a large plate, sprinkled with the rest of the mint. Serve with rice or noodles, as a starter or main course.

(continued)

Jamie Oliver is a phenomenon in the world of food. He is one of the world's best-loved television personalities and one of Britain's most famous exports.

Ingredients:

• Chicken breasts

• 2 teaspoons five-spice

• sea salt and freshly ground black pepper

• 2 cooking oil

• 2 large handfuls of thin asparagus, trimmed

• 2 large handfuls of sugar snap peas or mangetouts

• 4 cloves of garlic, finely sliced

• 1–3 fresh red chillies, deseeded and finely sliced

• 2 thumb-sized pieces of fresh ginger, peeled and grated

• 4 oranges, zested and segmented

• 1 tablespoon honey

• a handful of fresh mint, leaves picked (or cilantro for couples)

• 4 tablespoons soy sauce

5 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Germany: Mrs. Beeton’s Hamburgers and German Potato Salad

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Hamburger History

According to Brian Barratt, the people of Hamburg made a spiced, minced beef dish which was introduced to the USA by German immigrants. It was known as hamburg steak, which eventually became just hamburger. Hamburger as a minced beef patty did not appear in print until about 1884 in the USA. Prior to that in Britain, in 1861, Mrs Beeton had published her recipe for Beef Rissoles. The ingredients were very finely minced cold roast beef, breadcrumbs, salt, pepper, 'a few chopped savoury herbs', minced lemon peel, and eggs.

In case you’re curious, here is the original recipe: INGREDIENTS.—The remains of cold roast beef; to each pound of meat allow 3/4 lb. of bread crumbs, salt and pepper to taste, a few chopped savoury herbs, 1/2 a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat. Mode.—Mince the beef very fine, which should be rather lean, and mix with the bread crumbs, herbs, seasoning, and lemon-peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send with them to table some good brown gravy in a tureen. Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles: in this case, it will not be necessary to send any in a tureen. Time.—From 5 to 10 minutes, according to size. Average cost, exclusive of the meat, 5d.

Although not widely known outside of Britain, Mrs. Isabella Beeton can best be described as Victorian England's equivalent to Martha Stewart. Mrs. Beeton's massive Book of Household Management, published in 1861, offered its readers no-nonsense, practical advice on all aspects of housekeeping, cooking, child care, dealing with one's servants, managing one's poultry, and the ins and outs of properly addressing dinner invitations. Of paramount importance in learning to run one's Victorian home like a well-oiled machine, and second only to the Virtues of Cleanliness and Rising Early, were the twin Virtues of Economy and Frugality.

6 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Ingredients:

1 lb minced steak

½ tsp salt

½ tsp freshly ground black pepper

1-2 tsp grated onion (Opt)

German Potato Salad:

Salt & Pepper

6 Large potatoes

1 tsp finely chopped onion

4 TB vegetable stock

1 TB white wine inegar

2 TB olive oil

1 tsp parlsey.

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Recipe from Mrs. Beeton’s Everyday Cooking, published in 1995!

Instructions: Combine the meat, salt and pepper in a bowl. Add the onion, if used, and mix well. Shape the mixture lightly into four flat round cakes, about ¾ inch thick.

Heat a frying pan or griddle until very hot, add the hamburgers and cook for 2 minutes on each side for rare meat; 4 minutes per side for well done meat. Alternatively, broil, or barbecue for 6-8 minutes, turning once. Serve in buns with any or all of the following: lettuce leaves; sliced cucumber; sliced tomatoes; sliced pickles; sliced raw or fried onions; hamburger relish; German or French mustard; tomato ketchup; mayonnaise;

For the German Potato Salad: Bring a saucepan of salted water to the boil, add the potatoes in their jackets and cook for 20-30 minutes until tender. Drain thoroughly. When cool enough to handle, peel and dice the potatoes. Put them in a bowl. Heat 4 TB vegetable stock in a saucepan. Beat in 1 TB white wine veingar and 2 TB oil. Add salt and pepper to taste. Pour over the diced potatoes while still hot and toss lightly together. Serve at once, or leave to become quite cold.

7 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

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Italy: Rose Grey and Ruth Rogers’ Pappardelle al Limone

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Rose Gray ran the kitchen at Nell's Club in New York before joining Ruth Rogers to launch the River Café in London. Together they have made the River Cafe one of the most respected restaurants in the world and have trained many of the new generation of star chefs, from Samuel and Samantha Clark to Jamie Oliver.

Ingredients:

9 oz Pappardelle

sea salt and freshly ground black pepper

juice of 3-4 lemons

5 fl oz olive oil

5 oz Parmesan, freshly grated

2 handuls fresh basil, leaves finely chopped

Feta (optional)

Cook the pappardelle in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until thick and creamy. The Parmesan will melt into the mixture. Season, and add more or less lemon juice to taste.

Add the sauce to the spaghetti, and shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and some grated lemon zest.

Serve with a green salad. Buono!

Independence Day Box July 5th, 2012

Ingredients:

2 chicken drumsticks, skin on

2 chicken thighs, skin on, bone in

3 to 4 cups milk

2 1/4 cups beef tallow or vegetable fat, for frying

1 tablespoon plus 1 teaspoon salt

3/4 cup all-purpose flour

1 teaspoon cayenne pepper

1 egg, beaten

Nigella Lawson is considered one of the United Kingdom’s most influential culinary writers and TV chefs ever, claiming success in British Vogue, best-selling cookbooks and two acclaimed television series.

USA: Nigella Lawson’s Southern Style Deep-Fried Chicken, green salad

In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.

Heat vegetable shortening (or beef tallow for Families) in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.

In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

In a medium bowl, beat 1 egg.

Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining pieces of chicken.

Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.

Serve with a green salad, and why not try your Russian Beet Salad with this dish too for a bit of USA vs RUSSIA flavor!

9 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Ingredients:

9 oz chickpeas

250 ml olive oil

1 large red onion, chopped

5 garlic cloves, very finely chopped

1-2 red chillies, seeded and finely chopped

250 g crumbled feta cheese

4 spring onions, green part, chopped

½ cup chopped cilantro

1 cup chopped flat-leaf parsley

juice of 1 lemon

Greece: Tessa Kiros’ Chickpea, Feta and Coriander Salad

This is my friend Stephen’s way of serving chickpeas. It can be made beforehand and left to marinate for a couple of hours before being served at room temperature. Make sure that everything has cooled before you mix it all together, or else the feta will melt.

Your chickpeas have been sprouted, which makes them very nutrient dense. They can be eaten raw, but if you prefer, you can also boil them to take the raw edge off, until you get the desired consistency. A few minutes should be enough.

When cool, drain and put the chickpeas in a large bowl, picking out as many of the loose skins as you can.

Heat 3 TB of the olive oil and fry the red onion gently until it is cooked through and lightly golden. Add the garlic and chili and cook for a few more seconds until you can smell the garlic. Take care not to brown the garlic. Leave to cool completely.

Add the feta, spring onion, coriander, parsley and lemon juice to the chickpeas and season with pepper and a dash more salt, if needed. Add the cooled garlic oil and the remaining olive oil and mix through very well.

Tessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was 4, and at the age of 18, Tessa set off to travel and learn all she could about the world’s cultures and traditions and new ways of living and eating. She has cooked at London’s Groucho Club and in Australia, Greece, and Mexico. On a trip to Italy to study language and food, she met her husband, Giovanni, and now lives in Tuscany.

10 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Ingredients:

2 medium aubergines

8 small, ripe plum tomatoes

7 oz Feta cheese, cut into thin slices

8 TB EVOO

1 heaped TB torn fresh basil leaves

2 TB balsamic vinegar

4 oz assorted salad leaves

7 oz crème fraiche

a little paprika

salt and freshly milled black pepper

Over the past four decades Delia Smith has informed, entertained and educated with recipes and information about food and cookery. Through her books, television series, newspaper columns and magazine work she has achieved an unmatched position of popularity in the UK: Delia has sold 21 million copies of her books in total.

Greece: Delia Smiths’ Char-grilled Aubergine and Roasted Tomato Salad with Feta Cheese

Pre-heat the oven to 400 F

First of all skin the tomatoes by covering them with boiling water for 1 minute, then drain them and slip off their skins. Cut them in half and place them on the baking tray, cut-side up, then season well, drizzle 1 tablespoon of the olive oil over and place them on the top shelf of the oven to roast for 50-60 minutes. After this time, leave them aside to cool.

While they're cooling, cut the aubergines across into ½ inch (1 cm) slices, lay the slices on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the excess moisture, then blot them dry with kitchen paper. Next, brush them on both sides using 1 tablespoon of the olive oil and season with freshly milled black pepper. Brush the grill pan lightly with olive oil and place it over a high heat, then, when it is very hot, cook the aubergines in batches for about 2½ minutes on each side (this should take about 20 minutes in all).

Now pour the remaining 6 tablespoons of olive oil into a large bowl, add the basil and balsamic vinegar, then toss the cooked aubergines in this marinade and leave them in a cool place until you are ready to serve.

Divide the salad leaves between 4 plates and arrange the tomatoes and aubergines alternately all around. Then place equal quantities of the Feta slices in the middle of each salad and drizzle with the remaining marinade.

Finally, put 1 tablespoon of crème fraîche on top of each salad (opt) and sprinkle a little paprika over.

11 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Ingredients:

8 medium tomatoes

1 yellow or red pepper, chopped into 2-3cm squares

4 fillets of firm white fish such as cod, haddock or sea bass, chopped into large chunks

3 medium white onions, roughly chopped

6 cloves of garlic, finely chopped 200ml coconut milk

2 heaped teaspoons of ground almonds

Juice of 2 lemons

Large bunch of coriander (about 15g), chopped

Salt and pepper

Boiled white rice to serve

Julia Ross, recipes editor Papagaio.com

Brazil: Julia Ross’ Moqueca de Peixe

This is one of my absolute favourite recipes, guaranteed to briefly bring a taste of Brazil to our wintry shores. If you enjoy the sweeter, milder type of Indian curries then you simply must give it a try. And if you've had the good fortune to sample the dish in its natural environment, you'll already know how delicious it is but may not realise just how easy it is to recreate back home – unlike many other dishes associated with exotic destinations, moqueca doesn't really call for any unusual ingredients and is simple to make but totally satisfying. Technically this recipe is an 'ensopado', because the dish must contain palm oil to merit the better-known name of moqueca. However, as this is only added for colour rather than flavour, I've decided to dispense with it for the sake of ease. You could also omit the coconut milk for a healthier version. Julia Ross, Recipes Editor, Papagaio, online magazine

1. Heat a couple of teaspoons of oil in a large frying pan over a low-medium heat. Add the chopped pepper, onions and garlic, season with salt and pepper and fry slowly until lovely and soft.

2. Meanwhile, heat a saucepan of water to boiling point and add the tomatoes (whole). Leave for around 5 minutes or until the skins of the tomatoes have broken. Remove the tomatoes, allow to cool and then remove and discard the skins. Roughly chop the flesh and reserve until the onions, pepper and garlic are ready.

3. Add the chopped tomato, ground almonds and lemon juice to the frying pan and turn up the heat slightly. Cook for around 10 minutes, gently mashing the mixture with a wooden spoon to soften the tomatoes and blend the flavours together.

4. Add the coconut milk and mix in (this will cool down the mixture so allow it to heat back up before moving on to step 5). Correct the seasoning if necessary.

5. Add the fish and coriander. Cook for no longer than around 5 minutes to make sure the fish stays tender and doesn't break up too much.

6. Serve with boiled white rice.

Suggestion: try adding some fresh chopped chilli (at step one) if you like a fierier taste.

12 Out of the Box Collective

Olympics Box

July 25th-26th, 2012

Ingredients:

¾ lb. strawberries

½ pint double cream

1 egg, stiffly whisked

2-3 TB sugar

Hull ¾ lb of strawberries and sieve them to a pulp, reserving half a dozen. Whisk ½ pint of double cream, fold in one stiffly whisked egg white, then the strawberry pulp. Add a little caster sugar, about 2 or 3 tablespoons. Arrange the cream piled up in a shallow bowl; stir in the reserved whole strawberries before serving. Enough for four people.

This is a most exquisite cream which can also be made with raspberries or. This recipe comes from a dictionary of French cooking of the period of the Second Empire.

Elizabeth David (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer who, in the mid-20th century, strongly influenced the revitalisation of the art of home cookery with articles and books about European cuisines and traditional British dishes.

France: Elizabeth David’s Strawberry Cream (Crème Aux Fraises)