Poets & Food

Below is a recipe from author Gabrielle Myers, author of the HIVE MIND, the story of a doomed love affair set on a farm in Northern California. Myers is as good with grilling tongs as she is with selecting the perfect word.

PRAISE FOR HIVE MIND
“In powerful lyric prose that sometimes can’t help give way to poetry…Gabrielle Myers sings her own, very personal love song to the soil under all of our feet. The voice in Hive-Mind is complicated, edgy, vulnerable and deeply in love with fig trees, cherry tomatoes, and the sound of crickets on a hundred and ten degree summer day.  In these dark, environmentally catastrophic times, we need books like this one to shake us out of our slumber, remind us where we came from, reconnect us to what we are.”
Pam Houston, Author Contents May Have Shifted

Hedgehog Mushroom, Green Garlic, Pistachio Relish

This relish accentuates the wild Hedgehog mushroom’s delicate woodsy flavor with a backdrop of spicy green garlic and pistachio’s round buttery crunch. When wilted, the creamy yellow and orange ‘shroom turns brown as the flavor gets concentrated and the water in the flesh evaporates.
Hedgehogs have a long growing season and are widely available for a wild mushroom. These fungal gems also contain high levels of vitamin D and selenium (Baldy).
Spoon the relish over the crispy skin of pan-roasted chicken breasts or thighs, marinated tofu, or a juicy rib-eye steak. You can prepare this relish ahead of time and store it in the refrigerator, but don’t add in the chopped pistachio until right before serving—this will help retain its crunch.

1.5 cups, sliced Hedgehog mushrooms
1 tablespoon olive oil to cook the Hedgehogs
1 tablespoon, roasted and chopped pistachios
1 teaspoon, chopped sage
1 teaspoon chopped Castelvetrano olive
1 teaspoon finely chopped green garlic (or shallots)
¼ teaspoon Balsamic vinegar
1 tablespoon extra virgin olive oil to finish
Salt, to taste

1. Heat up a medium fry pan on high heat, add the olive oil, and throw in the sliced Hedgehogs.
2. Shake the pan and stir the Hedgehogs as they cook. They will lose their liquid and then start to brown. Once the liquid is released, turn the heat down to medium. Aim for a slight golden brown. This should take about 5 minutes.
3. Right before the Hedgehogs are done cooking, add in a pinch of salt and the green garlic (or shallots), cook them for 1-2 minutes, and then add in the chopped sage for a final minute of cooking.
4. Set the pan aside to cool.
5. Once the pan is cool, add in the Balsamic.
6. Right before serving, add in the chopped pistachios.

Baldy, Meagan. “Fall in Love with Fungus.” News from Native California, vol. 29,       no. 3, Spring2016, p. 19. EBSCOhost,proxy.deltacollege.edu:8080/login?       url=http://search.ebscohost.com/login.aspx?direct=true&db=aph&AN=113773061&site=eds-live&scope=site.

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#writering: eat the memoir

Beth Wareham is the editor-in-chief of Lisa Hagan Books and this is a random blog for anyone interested in books, writing, editing and publishing. 

People read memoirs to find out about interesting lives. I read them for the recipes. Think about Nora Ephron. Teaching Carl Bernstein how to make the salad dressing and then walking out haunts me. (Plus, I can now make it myself.) Now that was a woman, mixing dressing and walking out of a marriage and into an  extraordinary, successful and creative life.

Below is a recipe from one of our best, HIVE-MIND by Gabrielle Myers, a late summer jewel from her blog (click on her name above):

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Summer’s last swing in California weighs in figs hanging so low you bang fruitfulness with your head as you walk down streets. Fall fruit reminds us of life that we are just stupid to ignore. Smell the fat belly hang of a fig and wake up to life. Be here with the pollen’s sticky aroma and fecund life. Cut figs into eighths, lather them in Balsamic, olive oil, and mint, and sprinkle relish richness into the fatty folds of roasted tri-tip. Live, and poison everything with your version of life

1/2 pound Candy Strip figs, washed, stems removed, cut in 1/ 8 ths
2 tablespoons extra virgin olive oil
1 tablespoon Balsamic vinegar
Salt, to taste
1 tablespoon mint, thinly sliced

1. Wash, dry, remove the stems, and cut the figs in half and then in quarters.
2. Gently place the fig bits into a small bowl.
3. Add the Balsamic vinegar, oil, and salt, and fold the ingredients together.
4. Set the fig relish aside for 30 minutes at room temperature.
5. Right before serving, thinly slice the mint and stir it into the fig relish.
6. Spoon the relish over grilled tri-tip or eggplant slabs, pan-roasted pork or salmon.

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A PERFECT DINNER FOR ONE, AFTER A DAY OF SHEER HELL

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/Beth Wareham

As a working woman, I have some bitches of days. It starts at 6 a.m. and goes until 7 p.m., if I’m lucky. Two things have always struck me about these “hell” days: a) how long it takes me to detox from the sheer misery of it and b) how hard it is to sleep when I do.

Oh, don’t get me wrong; I’m not giving up my open-ended Ambien prescription (and no, you can’t have my doctor’s name) but I wanted to figure out a more natural way to come down a little before sleep.

If I didn’t “come down” a little before taking the Ambien, I found I woke up the next day with clenched teeth, the same angry thoughts, and only a sense of having been asleep. Sounds like John McCain, right?

So once again, I took my mangy self in hand and said, “practice what you preach, Green Smoothie woman.” I knew all the ingredients of a smoothie that activated the calming elements within the body. And, since I don’t believe in an all liquid diet (we’re not babies, for goodness sake), I decided to heal myself with this dinner.

Absolutely every ingredient below will relax you. Eat it slowly and savor. Your boss can’t get you now. Nor can that customer.

You are alone with your dinner, RELAXING. Before popping that Ambien, of course.

The only thing I’ve left out that is truly relaxing is dark chocolate, but I know you all can find that on your own.

THE END OF SHEER HELL DINNER
1 Turkey Burger
1 Gumby Green Smoothie

Turkey Burger

1/2 pound ground turkey
1 egg white
Dash Worcestershire sauce
salt
pepper
Pinch of ground sage or 1 leaf, chopped fine (optional)

Additions: onion, red onion, whole wheat bun, fresh cucumber slices, fresh carrot slices, mustard, ketchup, lettuce leaves

1. Separate the egg white and whip with a fork or hand held blender until the eggs whites have thickened in texture.

2. Pour the egg into the ground turkey and mix in the Worcestershire sauce, salt, pepper and sage.

3. Cook in an oiled flying pan over medium-high heat until the desired level of doneness is reached.

4. Dress your burger to your pleasure.

Gumby Green Smoothie

5 kiwi fruits, peeled and cut into large pieces
1/2 avocado, pit removed and flesh scooped out
1 cup coconut water
2 cups baby spinach leaves
2 cups chamomile, lavender or decaffeinated green tea, room temperature

1. Add the prepared kiwi to the blender along with the avocado. Pulse until broken down.

2. Add the coconut water and pulse until smooth.

3. Put in the spinach and tea or herbal infusion and blend, dropping ice cubes through the top until the desired consistence is reached.

I have a few other ideas of how you can feel good. They are here in SKINNY GREEN SMOOTHIES. Click on the title and for under $5 bucks, you are on your way to two months of smoothie recipes. That should be enough, no???

Smoothiecover

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