Four reasons to take a long lunch

No matter what company I've worked for, I witness the same phenomenon: the vast majority of people eat lunch at their desks. They take their microwaved packaged food (which all smells the same, have you noticed that?) back to their cubicles and resort to surfing the Internet in their free time, or even worse, working! How has this become the norm? Why have we become so willing to give up our sacred lunch hour, that we first of all can’t take an hour for ourselves to relax, let alone eat a proper nutritious lunch?

One article I recently read said it succinctly: “Dedicated as we are to efficiency and industry, we deny ourselves vacations, many evenings, the occasional weekend, and – on a daily basis – a proper lunch hour.”

A real lunch hour, involving sitting down somewhere other than at one’s desk and eating real food, for at least an hour, where the focus is entirely on eating and savoring that food. The French are real masters at this. They routinely shut down entire offices so that everyone can go to lunch, which consists of finding a quaint bistro somewhere where they chat it up with friends or co-workers all the while enjoying great food and some down time. Work will always be there for them when they get back, sometimes several hours later. Ok, a 2-hour lunch, unless you’re entertaining a client, is out of the question, but what’s wrong with an hour for ourselves?

I think there are several good reasons why we should reconsider this disagreeable practice of eating at our desks:

1.      Regain some perspective – a change of scenery is necessary to avoid burnout. Return to work energized and refreshed. Relax a bit. How many times have you wrestled with a problem, only to get up, stretch, chat with someone, and return to the problem with a solution?

2.      Explore the neighborhood – try out new places and cuisines by walking the area, find a park bench to sit down and enjoy nature.

3.      Bond with co-workers – spend some time getting to know your co-workers. Even if they don't seem particularly interesting, you might learn something new about them that puts them in a new light. Getting to know some of them could lead to a better understanding on shared projects, builds camaraderie, breaks down barriers, etc. All that over a sandwich.

4.      Take your life back – frankly, the only entity that benefits by you working through lunch is your employer. You will never get back the time you lose by working through lunch. We simply have to begin believing there is more to life than work. (Unless you're self-employed. I realize that's a whole OTHER story.)

On our deathbed, no one ever wishes they had spent more time working. Think about that, the next time you nuke your Lean Cuisine.

Why olive oil should be in every cupboard

I love olive oil. I've got about 4 different kinds in my pantry at any given time. One of my favorite "gourmet" ones is a lemon-infused olive oil from a company called Pasolivo (www.pasolivo.com), from Paso Robles, a lovely 45-acre spot in the heart of central California’s wine region. One day I was driving along the hilly back roads of this beautiful area, looking for wineries. I accidentally came across Pasolivo that afternoon. It was late in the day and I was running out of time (most places close at 5pm) but when I saw the sign, I had to stop. I wasn't expecting to find an olive oil farm in the middle of wine country. As I drove up the gravel driveway a dog greeted me and then went back to laying under the shade of a big tree. In I walked to the tiny but sunny tasting room and enjoyed just about every oil I tasted. 

Olive oil, historically used in the United States mostly by immigrants from Mediterranean countries and adventurous gourmets, has fortunately gone mainstream. According to some reports, in 2007 alone Americans consumed over 70 million gallons; a nearly ten-fold increase since 1982. This is good news. Olive oil has the highest percentage of heart-healthy monounsaturated fat of any edible oil. Quality olive oil also contains abundant antioxidants, substances that have been shown to provide cardiovascular and anti-cancer effects. And, of course, quality olive tastes wonderful; the vibrant green liquid has probably helped many realize that there is no need to sacrifice sensory pleasure in pursuit of healthy eating.

Eating less fat was a long-held belief for many years. Fortunately this changed when it was learned that the Mediterranean people were some of the healthiest on the planet, and the “Mediterranean Diet” touted to be one of the best in the world. Olive oil plays a big part in that, along with of course eating lots of fresh produce, beans, legumes, fresh fish, less meat, and some red wine for good measure.

The primary countries that produce olive oil are Italy, Greece, Spain, and Morocco as well as California, which also enjoys a Mediterranean climate.  Variations exist among the regions:

• Spanish olive oil is typically golden yellow with a fruity, nutty flavor. Spain produces about 45 percent of the world's olive supply.
• Italian olive oil is often dark green and has an herbal aroma and a grassy flavor. Italy grows about 20 percent of the world's olives. 
• Greek olive oil packs a strong flavor and aroma and tends to be green. Greece produces about 13 percent of the world's olive supply. 
• French olive oil is typically pale in color and has a milder flavor than other varieties. 
• Californian olive oil is light in color and flavor, with a bit of a fruity taste.

If you are new to this tasty elixir, you might want to experiment with a few different ones until you find the one you like. In fact you may even want to buy one type for one use and another for another use. For example, I don’t usually use a higher priced olive oil for vinaigrette because I feel the true flavor of the oil will be lost when combined with acids like vinegar or lemon juice, and even some herbs. I keep the more expensive ones for drizzling over veggies or pasta, when the individual nuances of the oil can be fully appreciated. This makes them last longer, too.

So many oils to choose from! What is the difference anyway? Actually, there are many factors that can impact the taste of olive oil:  

• Variety of olive used 
• Location and soil conditions where the olives were grown 
• Environmental factors and weather during the growing season 
• Olive ripeness 
• Timing of the harvest 
• Harvesting method 
• Length of time between the harvest and pressing 
• Pressing technique 
• Packaging and storage methods

My discovery of the Pasolivo olive farm is what I love about driving without a destination in mind. It’s these unplanned and spontaneous stops that can sometimes be even more fun and rewarding than “planned” excursions.Next time you are presented with the opportunity to do some olive oil tasting, do it. You might find your favorite that way.

More to read, if you care to:
A great explanation of the different classifications of olive oil. 

For information on the California Olive Oil Council, as well as recipes using extra virgin olive oil.

If you’re a farmer’s market go-er, look for a booth with oils from Stonehouse. They are excellent.

Around the World...France

Happy Bastile Day! In honor of the Frenchies, today's post is about them.

For many, French food is the epitome of dining. The French were after all the creators of “grande cuisine”, the classic cuisine of France, which evolved from its beginnings in the 16th Century to its fullest flowering in the lavish banquets of the 19th Century. Prized was the richness, balance and elegant presentation of food.

While the grand cuisine of France must be amazing, I find I am usually more interested in a country’s peasant food than in the fancy creations of Five-Star Michelin chefs. Peasant food is the creation of average people, simply taking the ingredients available to them and making fantastically flavored dishes out them. It’s the epitome of taking what you have and making the most of it. That, to me, takes as much creativity and imagination as any highly trained chef.

Perhaps one of my favorite Country French dishes is Coq au Vin, a dish that is like all great peasant food around the world: earthy, full of flavor, hearty, and very satisfying. It "sticks to your bones", as my mother would say.

Although the French word “coq” refers to a rooster, and tough birds with a lot of connective tissue benefit from braising, most coq au vin recipes call for a capon or chicken and therefore require less cooking time, which makes Coq au Vin a totally “do-able” weekday meal. The “vin” part of course refers to wine and traditionally red Burgundy is suggested, but I imagine any good hearty red wine that you have will work. But don't use anything expensive.

Most coq au vin recipes I've come across call for chicken, wine, lardons, mushrooms and sometimes garlic. I like the recipe below because there are also pearl onions and tomatoes involved which makes the dish a little more stew-like. Seasonings are typically salt and pepper, herbs such as thyme, parsley and sometimes a bay leaf, and the sauce is usually thickened at the end. I love this recipe and have been making it for over 20 years. I hope you like it, too.

Coq au Vin

Coq au vin

1/3 lb. bacon, cut into bite-sized chunks

1 broiler-fryer chicken (3-4 lbs.), cut into pieces

a handful of pearl onions*

1/2 lb. small mushrooms (I like the crimini)

2 cups chicken or beef broth

1 cup red wine, preferable Burgundy or Beaujolais

2 Tbsp. each Dijon mustard and chopped parsley

Sprig of fresh thyme

1 (14 oz.) can of diced tomatoes

1 tsp. each corn starch and water

In a wide frying pan over medium high heat cook bacon in its own fat, stirring, until meat is crisp and well-browned; lift out meat and set aside. Add chicken and onions to pan.

Cook, uncovered, over medium high heat until well-browned on all sides (about 20 minutes). Lift out and set aside.

Add mushrooms to pan and cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned. Lift out and add to chicken and onions.

Pour broth into pan, scrape browned bits free, and boil over high heat until reduced to 1 cup. Return chicken, onions, and mushrooms to pan; stir in wine and mustard. Add sprig of thyme and tomatoes. Bring to a boil; cover, reduce heat, and simmer until meat near thigh bone is no longer pink when slashed (about 30 minutes). Stir in parsley and bacon, return to simmering. Add salt and pepper to taste.

With a slotted spoon, lift out meats and vegetables and arrange on a serving dish. Combine corn starch and water and add to cooking juices. Bring to a boil, stirring (sauce should be moderately thick); pour over chicken. Serve over egg noodles. Start with a nice salad of mesclun greens and a vinaigrette. End with some luscious fruit sorbet or some cheeses as the French do, and voila! You've got a nice French meal. Bon Appetit!

Makes 4 servings.

*I was delighted to find these at Trader Joe's in the frozen veggie section! You can use just what you need and toss the bag back into the freezer.