appendix

Here’s a roundup of handy tools, cooking terms, and techniques explained, which relate to some of the recipes in this book. They helped me become a better cook and hopefully will help you, too!

Essential Tools

FOR SOUP: Soup pot + spoon + a good chef’s knife + blender + cutting board + sieve + colander

FOR BAKING: Parchment paper + cake pans and baking sheets + mixing bowls + whisk + measuring cups + measuring spoons + rubber spatula + timer + stand or hand mixer

FOR PASTA: Large pot + colander + manual pasta maker + wooden spoon + cheese grater

FOR SALAD: Salad spinner + cutting board + mandoline + chef’s knife + vegetable peeler + serving utensils + serving bowl + box grater

FOR MAINS: Large cast-iron skillet + large cutting board + large mixing bowl + grill pan + deep roasting pan + baking dish + heavy-bottomed saucepan with lid

FOR SIDES AND SNACKS: Mortar and pestle + rimmed baking sheets + masher + large box grater + small serving bowls

POTS AND PANS: The materials I have found are the safest to cook with are cast iron skillets, enamel-coated pots, glass and ceramic casserole dishes, and stainless steel. I avoid using non-stick cookware and aluminum, as they have been associated with health concerns.

FOOD STORAGE: For both environmental and health reasons, I always try to use glass, stainless steel or paper for all food storage. Plastic should never be put in the microwave (or metal, for that matter). Glass jars make excellent storage vessels.

What Does Organic Really Mean?

There can be a lot of confusion or debate about what organic really means and what the true definition or the spirit of the definition is. Fortunately, after decades of debate and even more decades of negotiation, the USDA has created a living, breathing definition that people can trust because in order to qualify to use the USDA Organic seal, a farmer or food processor must pass a yearly inspection and document compliance. The essence of the meaning of organic, as defined by the USDA is this:

No synthetic fertilizers, pesticides, fungicides, and herbicides

No sewage sludge

No irradiation

No genetic engineering (GMOs)

Organic livestock must have access to the outdoors and grass in humane conditions and must be fed certified organic feed

No antibiotic or growth hormones used on animals

My grandfather, JI Rodale, was the founder of the organic movement in America, and his philosophy was that HEALTHY SOIL EQUALS HEALTHY FOOD EQUALS HEALTHY PEOPLE. And today, that is still the philosophy behind the research we do at the Rodale Institute in Maxatawny, Pennsylvania, which is home to the longest running study comparing organic farming to conventional farming. Not only have we proven that organic farming is more productive (especially in droughts and floods), more profitable, and more efficient than conventional farming, but in fact if we want to feed the world, organic farming is the only way to do it for the long term. All of our research has been replicated and validated around the world, including by the USDA.

So . . . play this game with your kids in the store: Look for the little green label! When Lucia was little and she would ask me for every sugary chemical thing in the store, I told her that if she found the USDA organic label on it, I would buy it for her. Not only did she find the game super fun, but she stopped bugging me for the other stuff. And know she can taste the difference (organic tastes better!).

Some Terms Explained

BARLEY: Barley is a grain that comes in two types: hulled barley and pearl barley. The former has had the hull removed, but is still wrapped in its bran layer, which makes it dark, chewy, and nutty. It’s technically a whole grain. Pearl barley on the other hand has been polished to remove the bran, making it softer and more subtly flavored. You can use in grain salads, stews, and soups (such as my Lamb and Barley Soup). Just be aware that pearl barley cooks faster.

BEATING EGG WHITES: If you’re a novice baker and ever wondered what a recipe means when it calls for beating egg whites to stiff peaks, here’s an easy guide. Egg whites are whipped to trap air and are then incorporated into a recipe to yield a light and fluffy result. You need air for meringues, mousses, soufflés, and some cakes. Start with eggs at room temperature (take them out of the fridge 30 minutes before you need them) and make sure your metal or ceramic bowl and whisk or beaters are completely clean and dry. Any oily residue can affect the result, which is why you shouldn’t use a plastic bowl. Start beating on low to medium speed. At first the egg whites will get foamy, and then as you continue to beat, peaks will begin to form. At this stage, when you pull the whisk or beaters out, the peaks will collapse. These are “soft peaks.” Usually at this stage of the recipe you would add sugar and keep beating until the mixture is thick, white, and glossy and the peaks stay upright when you remove the beaters. These are “stiff peaks.” A good test to see if the mixture is stiff enough is to tip the bowl upside down—the mixture should stay in the bowl!

BLANCHING VEGETABLES: Blanching veggies is common practice if you’re planning to freeze some yourself, but I mainly use this technique to partially cook or soften vegetables I’m going to use in salads or as a side dish where I still want a little crunch. Blanching involves plunging vegetables quickly in boiling water for a minute or two and then refreshing them in a bowl of iced water to stop the cooking process. This is great for green beans and asparagus, and not only makes them more vibrant but also helps lock in all the nutrients.

DRIED BEANS AND CHICKPEAS: While I tend to use organic canned beans and chickpeas in my recipes because they’re convenient, it’s actually pretty easy and economical to cook with dried beans. You just need to factor in the time the beans need to soak—usually 8 hours or overnight. Why do you soak beans? So they cook more quickly and so some of the, er, gas-inducing compounds are reduced! Cover your beans with plenty of water—by at least 2 inches—and soak overnight. Rinse, transfer to a large pot, and cover with 2 inches water. Simmer for 30 minutes to 2 hours depending on the bean, until tender. Drain the beans and proceed with your recipe.

HARD-BOILED EGGS: Anyone who has ever tried to make hard-boiled eggs from fresh organic eggs knows they’re almost impossible to peel without significantly damaging the shape. After decades of struggling, seeking advice of all sorts, and testing, I think someone finally figured it out! Local Pennsylvania chef Allan Schanbacher suggested I try steaming them and it works! Place the eggs in a steaming basket set over boiling water in a pot, cover, and steam for 12 minutes for hard-boiled eggs. If not serving right away, put them in the fridge to store until ready to use and peel. They will keep fresh in the fridge for a few days. See my deviled egg recipe, and my pickled red beet eggs.

HOMEMADE DRIED BREADCRUMBS: It’s so easy to make dried breadcrumbs from old bread that there’s really no need to buy the store-bought ones. I prefer to use leftover bread that isn’t too dense (a light farmhouse wheat bread). Cut the bread into cubes and bake in a 200°F oven for 1 to 2 hours, until completely dried out. For chunky crumbs ideal for stuffing, leave them as is. For finer crumbs, simply crush them to the desired consistency. They will keep in an airtight container or jar for up to 2 weeks.

MELTING CHOCOLATE: Here’s a thing I learned about melting chocolate—it’s temperamental and you need to do it slowly because it can actually burn! The easiest way to melt chocolate is on the stove in a glass or metal bowl set snugly over a small saucepan of simmering water. Fill a small saucepan about one-third full with water and bring to a boil. Reduce to a simmer and fit the bowl over the top (so the bowl is not touching the water). Chop the chocolate, place it in the bowl, and stir occasionally until it’s melted and smooth. Remove from the heat and proceed with your recipe.

SCALDING MILK: Sometimes baking recipes call for scalded milk (as in the Moravian Sugar Cake). Scalding the milk improves the cake’s rise. The whey protein in milk can prevent the dough from rising properly; scalding the milk denatures the protein, making the milk a better food for yeast and resulting in a fluffier product.

TOASTING NUTS: Heat a skillet over medium heat. Add the nuts and toast, stirring or shaking the skillet often to avoid burning, for about 6 minutes, or until fragrant and browned in spots. Alternatively, preheat the oven to 350°F. Spread the nuts on a rimmed baking sheet and toast for 10 minutes, or until fragrant and browned.

TORTILLAS: You only need two ingredients to make your own corn tortillas from scratch: masa harina (a type of corn flour) and water. How easy is that? You can find masa harina in the baking aisle of some large grocery stores or at Latin American stores or online. Simply combine 2 cups masa harina, 1½ cups hot water, and ½ teaspoon salt in a bowl and mix to combine. Knead it for 1 to 2 minutes to form a springy dough. Pinch off a few tablespoons of dough and roll it into a ball. Using a rolling pin, roll it into a 6-inch-wide and ⅛-inch-thick round. Cook in batches in a cast-iron skillet over medium-high heat for 1 to 2 minutes each side, until golden. Wrap in a clean kitchen towel to keep warm.