Fun at the Farmer's Market

I recently watched the documentary Food, Inc. and just as the website claims, I will probably never look at food the same way. Although I found the movie very informative, I am still at a loss about where to find grass fed chicken and beef- If anyone knows of a good, reasonable place, PLEASE let me know! Immediately following the movie I decided that I was going to be a vegetarian. Watching chicken and cows be slaughtered will do that to you... Of course the next day I went out for sushi and I couldn't resist the fish, so I decided to become a pescatarian. And after about 4 days of eating fruits, vegetables, whole grains, and fish, I began to crave meat again. So here I am back at square 1. I did however, vow that from now on I will buy local and organic whenever possible.

Every Sunday there's a fabulous farmer's market at the Mountain View train station. As we approach spring, I find it irresistible to be outside enjoying the sunny weather. Last weekend I bought some beets, broccolini, and bok choy - some of my faves.

I absolutely LOVE beets. They are super easy to make too! I must enter the disclaimer here: be forewarned that #1 and #2 will be a little pink... no you do not have bloody stools. But I always wonder how many people show up in the ER complaining of bloody stools a day or two after enjoying this wonderful vegetable. Please do share your stories!
RD tip: Beets are super healthy! They contain powerful nutrients that help protect against heart disease, birth defects, and cancers - especially colon cancer. Beets are high in folate, manganese, potassium, and fiber. For more nutrition info about beets check out this site.
My Asian friends at work: Em, N, L, and C always have the coolest vegetables. The biggest problem is my friends only usually know the Chinese or Japanese names of the vegetables and a lot of them are not even found in regular grocery stores. While at the farmer's market I spotted one of the vegetables my Chinese friends usually have. Broccolini is super easy to make by sauteing it with some EVOO, garlic, and soy sauce.
Bok choy is another one of my favorite Asian vegetables. I haven't make this quite yet, but I will most likely saute it the same way as the broccolini.

For dinner I had the beets, broccolini and quinoa. DELICIOUS!
I cannot wait to see what I will find at the farmer's market this week. Happy Sunday!

La Bete Noire - "The Black Beast"

This take on a flour-less chocolate cake definitely lives up to its translation: The Black Beast

**DISCLAIMER** While this cake is incredibly rich, chocolatey, and delicious, as an RD, I do not recommend consuming more than a tiny wedge. Note the nutrition facts are not included for a reason...

This cake is gluten-free and a great dessert choice for those with a gluten intolerance.

Ingredients:

Cake

1 cup water

3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced

18 ounces (2 1/4 cups) bittersweet (not unsweetened) or semisweet chocolate, chopped

6 large eggs

Ganache

1 cup heavy whipping cream

8 ounces (1 cup) bittersweet (not unsweetened) or semisweet chocolate, chopped

lightly sweetened whopped cream

Preparation

For cake:

Preheat oven to 350*F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment (I used cooking spray). Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.

Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly.

Add eggs to chocolate mixture and whisk until well blended.

Pour batter into prepared pan.

Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. cool completely in pan.

For ganache:

Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat.

Add chocolate and whisk until smooth. Pour over top of cake still in pan.
Gently shake pan to distribute ganache evenly over top of cake. Refrigerate in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Whip cream and add 2 tablespoons of powdered sugar.
Run knife around pan sides to loosen cake; release sides.

Cut cake into wedges and serve with whipped cream
This cake is mouthwatering, rich, and delicious! It is best served cold and if you leave it out of the fridge for too long it can get mushy. It is so satisfying for chocolate lovers and is perfectly paired with cold, skim milk. This is a great dessert for entertaining or even as a weeknight indulgence, but may not be the best choice for those watching their waistline... check out those ingredients again! But then again, those ingredients are what make it taste so wonderful. Always remember: portion control!

ENJOY!!

Recipe courtesy of epicurious: September 2006