Empire of Illusion

The over-riding theme of Chris Hedges's collection - condemning the commodification of life - hits hard from all angles. Hedges is writing in the tradition of copia, the practice of approaching an important idea in different ways in order to reach as many readers as possible. For this reason, these essays may seem uneven from piece to piece. However, the breadth of Hedges's thesis calls for this treatment.
The final essay, The Illusion of America, must fall flat by necessity because his hope lies in a simple choice: love over commodity, the dialectic that has dominated great minds of all disciplines throughout civilization. Why make a simple, universal value more complex than it is? to cater to our contemporary craving for a stunning climax, even in non-fiction? The first essay holds possible keys to this disappointment; WWE fans aren't the only victims of commodified entertainment. We all are. It's the air we breathe.
The ideas in this book are far-reaching and immediately useful. They cry out for action, which every reader is able to employ. Democracy is a tool that we must teach ourselves to use, and this book is part of my personal toolkit.

some february trains

red enough

chicken quest

Yeah, this is a strange thing to write about on the heels of vegan biscotti. Anyway, after a trip to Sanagan's Meat Locker, arguably the best butchers in town, I persevered in my lifelong quest for the holy grail of evenly-roasted chicken. Here is the triumphant result.
Preheat the oven to 450F. Move an oven-rack about 4 ins from the bottom.
Wash and dry a fresh chicken.
Lay down a thin layer of 1/4 c coarse salt lined up approximately with the contact points of your chicken's breast, wings and legs on a cookie sheet. Lay the chicken loosely (to allow heat circulation), breast-side down, on the salt, following Nigella's wisdom about the back-fat self-basting a bird that looks as though it's taking a dive. Rub exposed parts with crushed garlic. Lay sprigs of rosemary or other herbs across the back, in the creases between legs and body, and in body cavity itself. Crack some black pepper on top. Roast halfway at 25 minutes per pound.
Remove the bird from the oven to flip it. Then flip it onto its back. (There will still be enough salt on the cookie sheet to hold up the chicken. With a knife, gently flake off excess salt from the browned breast, wings, and legs.
Lower oven heat to 350F. Continue roasting until the juices between thigh and breast run clear.
Let stand about 5 minutes before carving.

vegan biscotti

For people who don't want egginess. Contains whiskey, which cooks out during the dual baking process and leaves airspace where the alcohol was.
1. Hazelnut:
Preheat oven to 300F.
Combine until it comes together into a firm dough>
2c ground hazelnuts
1c AP flour
1/2 tsp salt
1c rice or agave or barley syrup
2T vanilla
1T baking powder
1/4 cup whiskey or enough to moisten
Shape into 2 flattened, square-ended logs. Bake for 45 mins. Cool on a rack.
Slice 1/2in thick. Stand slices up on the same cookie sheet, leaving 1/2in airspace between.
Bake for another hour@275F. Turn oven off. Leave in oven to cool to tooth-shattering crunchiness.

2. Maple walnut with black pepper:
Preheat oven to 300F.
Combine until it comes together into a firm dough>
1c chopped walnuts
2c AP flour
1/2 tsp salt
1c maple syrup
1 tsp black or white pepper
2T vanilla
1T baking powder
1/4 cup whiskey or enough to moisten
Shape into 2 flattened, square-ended logs. Bake for 45 mins. Cool on a rack.
Slice 1/2in thick. Stand slices up on the same cookie sheet, leaving 1/2in airspace between.
Bake for another hour@275F. Turn oven off. Leave in oven to cool.

3. Poppyseed:
Preheat oven to 300F.
Combine until it comes together into a firm dough>
2c poppyseeds
2c AP flour
1/2 tsp salt
1c barley, agave, or rice syrup or honey
1 tsp black or white pepper
2T vanilla
4 tsp baking powder
1/3 cup whiskey or enough to moisten
Shape into 2 flattened, square-ended logs. Bake for an hour. Cool on a rack.
Slice 1/2in thick. Stand slices up on the same cookie sheet, leaving 1/2in airspace between.
Bake for another hour@275F. Turn oven off. Leave in oven to cool.

apricot cookies

These are good breakfast cookies... in threes.
Preheat the oven to 300F.
Cover in water and boil until water is absorbed:
1 c dried apricots
Drain.
Empty into a bowl.
Add
1/4 c honey
1/2 tsp salt
1/4 c sunflower butter
1/4 c sunflower seeds
Blend with an immersion blender until smooth.
Use a wooden spoon to combine:
2 c quick oats
Shape into 1" balls. Place on lightly oiled cookie sheet. Flatten to puck-like proportions with a fork. Bake for 20 minutes. Turn oven off and cool in oven. Store covered in fridge.

Granolas

Preheat oven to 250F.
Combine with fingers or a powerful mixer until pleasingly clumpy:
3 c rolled oats
1 c soft pitted dates or softened dried apricots
1/2 c peanut, sunflower or nut/seed butter of your choice
1/2 c brown sugar OR 1/3 c agave, barley, maple, brown rice syrup or honey
2T cocoa (optional)
1/2 tsp salt
Lay out on lightly oiled cookie sheet. Bake for 40 minutes, stirring halfway through baking. Watch during last 10 minutes, especially (but not only) if using brown sugar instead of a syrup or honey: as soon as water content depletes, sugars caramelize so quickly that the mixture can burn in 3-5 minutes. Leave in turned-off oven and cool to room temperature.

December train

Ken Lem's Onion Rings

The Fort York Food Bank in Toronto has an amazing staff boasting a strong kitchen among other vital services. This recipe comes from volunteer chef and former restaurateur Ken Lem.

Mix until smooth:
1 c water
3/4 c flour
1 tsp salt
1T sugar
1T vegetable oil
1tsp baking powder

Continue to mix until thick enough to make visible "ropes" of batter, showing gluten development.
Leave at room temperature overnight to develop gluten and flavour.

Heat 3 inches of oil in a deep, heavy-bottomed pot to 350F or until a small bit of batter floats and sizzles without smoking.

Meanwhile...
Slice 2 c of any yellow or white onion into 1/4-inch rings.

When oil is heated...
Using tongs, dip into the batter and fry until golden without crowding. Drain on paper towels. Shake some salt or other seasoning over hot onion rings. Serve now. Can be reheated in a toaster-oven without shabby results.