I'll have the cloned burger, please
Did you hear the news that the FDA has ruled cloned food safe to eat? It's curious that they call it "cloned food" when they mean cows and pigs. We're already eating all manner of scientifically engineered plants. Add to that lots of processed food full of chemicals and the clone burger doesn't sound like such a bad idea. Want to get really scared? Check out a book called "Fatal Harvest: The Tragedy of Industrial Agriculture."
By the way, these cuties are cloned cows Peggy Sue, right, and Anna Belle on a farm outside Austin, Texas. The Associated Press took the photo in 2005.
In 2004 when I judged the Pillsbury Bake-Off in Los Angeles, there was a session for journalists about food & science. I remember a Tufts professor saying that we were probably already eating cloned beef. The copycat animals were already on some of the nation's cattle ranches and who could tell the difference anyway, he said. At the time, I thought that was a pretty remarkable thing to say, but now, knowing what bad shape the food supply is in, it seems par for the course. I think if we really knew what was going on, we'd be appalled.
Interesting times. Not sure where I fall on the cloned food topic. We eat so much fake food these days ... What do you think? Perhaps I'll try to survive on the citrus in my yard. At least I won't get scurvy.
One more thing: Gourmet magazine launched its own Web site the week. Gourmet.com reflects very well the tone of the magazine. It will appeal to serious foodies and people interested in sophisticated food writing. The site also takes you back in time to some of the early articles in the magazine. There are recipes, but Epicurious.com will continue to be the main resource for those.
If you have an appetite left, go make these enchiladas.
Sour Cream (Non-Cloned) Chicken Enchiladas
2 cups cooked and shredded or chopped chicken
2 cloves fresh garlic, minced
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
2 tablespoons olive or avocado oil
1 tablespoon butter
2 heaping tablespoons flour
2 cups chicken broth
1-2 small cans chopped green chilies
Approximately 1/2 teaspoon sea salt
4 cups grated Monterrey Jack cheese
1/2 cup sour cream
Couple packages of flour tortillas
Paprika
Chives
Preheat oven to 350 degrees. Shred cooked chicken breasts; set aside.
Sauté garlic, onion, and green pepper in oil and butter until slightly tender. Stir in flour and cook for about 1-2 minutes. Add chicken broth, mix until smooth and cook until thickened. Add chilies and salt. Add 1 1/2 cups cheese and stir until smooth. Reduce heat. Add sour cream and stir until smooth. Place large scoop of chicken, cheese, and sauce in center of each tortilla. Roll up and place in oiled large baking dish. Pour remaining sauce over all rolled up tortillas and sprinkle remaining cheese on top. Sprinkle with paprika and chives. Bake, covered, about 25-30 minutes. Uncover and broil for 2 minutes just to add a nice brown tint to enchiladas.
Serve with sliced avocado, chopped tomato, and salsa on top. To compliment the meal, serve black or pinto refried beans.
Note: Serving amount not given but depending on the number of tortillas in the packages you buy, it looks like 16 or 24 enchiladas today.
Source: Taste of the NFL
Stir Crazy is written by Times food editor Janet K. Keeler, who cooks in a kitchen she hates for a job she loves. Menu suggestions are posted weekdays. Comments and suggestions are invited.
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