After a tour of her abundant edible garden and a few tastings of its bounty, we sat down to a Sicilian-themed potluck dinner of recipes gleaned from our recent reading. MONDAY, AUGUST 24th we convened at the home of one of our members in Palo Alto. Praised by reviewers for its lyrical prose and humor, The Scavenger’s Guide to Haute Cuisine is a narrative that opens up a deeper understanding of the things we eat and our place in the natural world. His adventures take him fishing for stingrays on a Florida beach skinning eels with an upstate New Yorker who keeps an emu as company and hunting mountain goats on the snow-covered cliffs of Alaska’s Chugach Range. Nature writer Steven Rinella embarks on a yearlong journey across America, trying to locate the bizarre, often esoteric ingredients of Le Guide Culinaire. As a sportsman from Montana and freelance writer, Rinella’s humorous accounts of his adventures scouting ingredients across several states tell the tales of how he ‘shopped’ for his epic 3-day, 54-course meal he wanted to prepare for his friends using the recipes put forth in the 1903 classic by Escoffier Le Guide Culinaire.Īs the Amazon description states: A hybrid of memoir, cookbook, and travelogue, and a love song to hunting and fishing and the American wild, The Scavenger’s Guide to Haute Cuisine is about one man’s quest to live off the land and recreate the recipes from Escoffier’s Le Guide Culinaire, the 1903 magnum opus. Our fearless readers will gather to dine and toast the talents of an Escoffier-cooking hunter gatherer and forager, author Steven Rinella’s Scavenger’s Guide to Haute Cuisine. Please email us if you have an interest in joining this group at: The Food Literature Group is open to all current Slow Food South Bay chapter members. We’ve even been seen picnicking at Stanford’s Rodin Sculpture Garden on a summer evening. Along with wonderful conversation, we also share a potluck dinner at the meeting or gather at a local restaurant that reflects the theme of chosen book. Scoop and shape the filling. Use your hands to form the mixture into log shapes, then place one inside each jalapeño.The Food Literature Group meets four or five times each year to discuss books relevant to Slow Food values and food as an expression of community and cultural heritage.Then, in a separate bowl, combine the panko crumbs with butter and paprika. Pre-shredded cheeses is covered in potato starch that tends to prevent it from completely melting. If at all possible, shred your own cheese. The filling ingredients are cream cheese, cheddar cheese, Worcestershire and garlic.
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PRO TIP: You may want to wear gloves when handling any chili peppers, as the oils and capsaicin can burn sensitive skin, especially mucus membranes and eyes. Cut each pepper in half lengthwise and scoop out the seeds and veins. Slice the chilis in half from top to bottom.To watch the process from start to finish, watch the video located in the recipe card at the bottom of this post. These amazing, spicy snacks are quick and easy to make. If you want to really amp up the flavor, you could use Serrano peppers, which are spicier. As the peppers ripen their heat increases, making red jalapeños generally hotter than green jalapeños.įor a milder flavor, you could use green jalapenos, poblano, or Anaheim chilis instead. During the ripening process, jalapeños, like other chilies, turn red.
Jalapenos become spicier as they ripen.This is because the capsaicin is distributed over more space. The larger the pepper, the milder the flavor.Thin brown scars on the pepper indicate that it will be hotter.When selecting chiles, there are keys to identifying milder and spicier peppers. Selecting peppers for baked jalapeno poppers You will end up with baked jalapeño poppers that have hints of sweetness with a smoky-spicy flavor. We will be roasting the peppers in the oven, which actually decreases their heat.
A jalapeño is labeled as a medium-hot pepper, ranging from 2500-8000 SHU. A ghost pepper is at approximately a million SHUs. It is measured in Scoville Heat Units or SHUs.įor reference, a bell pepper has zero SHUs. This measures the amount of capsaicin, the chemical compound that gives peppers their heat, each pepper variety has. Hot peppers are measured on the Scoville Scale. They are easy to transport to a game day party or potluck, and incredibly simple to make with basic ingredients you probably already have in your kitchen. Jalapenos are easy to find in the grocery store, but you can use the filling in any kind of pepper you prefer. You will bake them, so no deep frying is necessary. It’s easy to make your own restaurant-style jalapeno poppers.