Change
Eternal
By Kelly Kingsland, Deli Manager, from the November 2000 Newsletter
I’ve come to realize that change is inevitable. I know there are many books that will attest to this fact, however, as my parents repeatedly stated as I grew up, book knowledge and integrated understanding are two different things. I am beginning to have an integrated understanding of Change. This Deli article attempts to explain the changes taking place in the Deli—as I see them, at this moment.
During the Taste Fair I sat at the Deli booth while Gary took his break, and was sadly reassured in my assumption that very few of our customers knew that the Deli made spreads, Dips, Pates and Hummus. In fact we do. And, if you were at the Taste Fair you probably sampled a few of them.
The reason I chose to sample that particular line of Deli products at the Taste Fair was twofold. I had a suspicion that y’all might not have caught the move of these products from our open face take-out cooler at the front of the store to the reach-in refrigerator at the back of the store. I wanted to be able to point out the exact location on the shelf, while you had a taste of hummus in your mouth. For those of you who missed the Taste Fair, look above the bulk olives, around the Emerald Valley Salsa.
The other reason for sampling these products was to give you a sense of how good they are. Our "Spread Man" Gary really found his niche when he took on this job. And I rest easy knowing he’s filling the shelves with good food.
In other Deli news, I want to welcome 2 new Deli employees, Tyson and Brooke. Tyson, our server extraordinaire, works early in the week, early in the morning. He is awesome, and we’re grateful for his presence. Brooke is our new dessert baker and Pizza cook. Aside from their scrumptious creations, our dessert cooks are relatively invisible; they work later in the evening, back in the Bakery area. You’ll get to see Brooke in action on Friday nights as she ‘does’ Pizza. As it turns out, Brooke is a Pizza Cook, and arrived on the scene just in time to save me from dreading that task. (I’m retiring!).
In addition we’ve said good-bye to Sugar. You may have already missed some of her foods, and her smiling face in the Deli. She will be volunteering for awhile before she returns to school. We will miss you, Sug.
All in all, the Deli is well. As we round the corner of our second year we feel solid and flexible, changeable but stable.
Spicy Black Bean Hummus
7 cups of cooked black beans (it is best to soak them overnight,—beans nearly double in volume—and then cook them until very tender).
1/3 cup of lime juice
1/3 cup of tamari
1/2 cup of tahini
1 cup of roasted, marinated sweet red bell peppers
1/8 cup of chopped cilantro
1 small red onion, diced
1 and 1/2 tablespoons of minced garlic (about 6 to 8 cloves)
1 and1/2 teaspoons of cumin
1 teaspoon of coriander
1/8 to 1/4 teaspoon of cayenne (to taste)
Place all ingredients in a food processor or blender. It is best to cut them up a bit before you put them in. Save some of the water from cooking the beans if the consistency is too thick. This hummus will thicken after an hour or so. Blend, taste for spiciness and eat. It will last in the refrigerator for about 4 to 7 days.
Baba Ganouj
(adapted from Field of Greens by Annie Somerville)
4 large eggplants
1/8 to 1/4 cup of lemon juice (to taste)
1/8 to 1/4 cup of tahini (to taste)
2 teaspoons of cumin
1/8 cup of chopped cilantro
1 tablespoon of minced garlic (about 5 to 6 cloves)
1 to 1 and 1/2 teaspoons of salt (to taste)
pinch of cayenne (to taste)
2 tablespoon of olive oil
Slice eggplants in half and brush with olive oil (about 1 tablespoon). Bake in the oven on a sheet for 20 minutes at 375 degrees. Test with fork. If eggplants are not tender, bake another 5 to 10 minutes.
Let the eggplants cool in a colander so the liquid can drain. Most folks scoop out the innards and discard the skins. The skins can be eaten but they add a different consistency to the baba ganouj. Put the innards in a food processor with the other ingredients (including the remaining 1 tablespoon of olive oil) and blend. Taste and add more lemon juice, tahini, and/or cayenne if desired. Baba ganouj keeps for 4 to 7 days in the refrigerator.
Mushroom Paté
(adapted from Cooking the Whole Foods Way by Christina Pirello)
1 pound of button (white) mushrooms
1 medium onion, diced
1 and 1/2 teaspoons of olive oil
1/4 cup of pecans (pan roasted adds a nice touch)
2 to 3 sprigs of chopped parsley
1 to 2 tablespoons of tamari (to taste)
3/4 teaspoons of minced fresh ginger
3 to 4 tablespoons of lemon juice
Place the olive oil, onion and garlic in a skillet and sauté for about three minutes on medium-low heat. Clean and chop the mushrooms. Add them to the skillet with a dash of tamari sauce and continue sautéing for about 15 minutes or until the liquid has been re-absorbed. Place all ingredients in a food processor or blender and blend until smooth. Taste and add more lemon juice or tamari if needed. This great-tasting stuff keeps in the refrigerator for quite some time.
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