Feast your eyes on www.SlowFoodUW.org and enjoy!

Quinoa Salad (can serve warm or cold)

-3 cups quinoa

-1/2 c lemon juice

- 1 green pepper and 1 red pepper, diced

-1/2 olive oil

-4 cloves garlic

-salt and pepper to taste

Cook the quinoa according to the instructions. Add lemon juice and olive oil to keep the quinoa moist. Add the garlic and diced peppers to soften and absorb the flavors. Serve warm or cold.

Fried Plantains (Patacones)

Slice green plantains. Heat enough canola oil in a pan to cover the slices. Fry the slices until golden brown. Mash the slices down to make flat. Fry the slices again (they are “twice fried” plantains).

*If you want to make them ahead of time, freeze the slices after the slices have been fried once and mashed.

Pan de Yuco

-2 ½ cups yuco flour (also called tapioca flour)

-12 oz queso fresco (Farmer’s cheese)

-1 teaspoon baking poweder

-pinch of salt

-1 stick of butter

-2 eggs

Combine ingredients. Roll the dough into small 2 inch balls. Bake at 350 degrees until slightly golden and a stretchy consistency (about 5-7 minutes).

Ceviche

This soup is usually made with marinated raw seafood. The combined acidity of the lemon juice and the orange juice causes the proteins in the fish to denature, making it safe to eat raw. This version is made without fish.

-1/2 palm hearts

-1 red onion- long slices

-2 cups orange juice

-1 cup lemon juice

-1 teaspoon olive oil

-1 can navy beans

Salt and pepper to taste

Combine all of the ingredients and refrigerate. Serve cold

Empanadas

Dough:

-3 cups all-purpose flour

-1 teaspoon salt

-1 teaspoon baking powder

-1 stick butter cut into pieces

-5-6 tablespoons chilled water

Mix the flour, baking powder and salt until well-combined. Add some butter pieces, the chilled water just until the dough starts to form. Shape the dough into a ball and chill for a while. Take the dough out of the fridge to soften a bit. Roll the dough into thin sheets and cut out round disks. Spoon filling of your choice (jam is good, and cheese is common as well). Fold the dough over and seal the edges with a fork. Fry the empanadas in a pan of hot vegetable oil (enough to cover the empanada) until golden brown, about one minute (make sure to flip the empanada while it is cooking. Another good indication of doneness is if the empanadas float to the top). Roll empanadas in a bowl with 50/50 brown and white sugar.

Minces Aji (salsa)

-1 aji pepper, seeds removed (can also use jalapeno)

-1/4 cup green onion

-2 tablespoons lemon or lime juice

-1/2 teaspoons salt

-1/4 cup water

-1 teaspoon cilantro, minced

Mix above ingredients and serve with plantains. Serves about 8 people.

-Thanks to Laura Peterson for pictures and write ups this semester!

On Monday 22, 2010, UW undergraduates Eva PenzeyMoog and Laura Peterson hosted Dutch Family Dinner night. The dinner was preceded with some interesting Dutch facts, as well as a short language lesson. As is customary in the Netherlands, people exchanged joyful, “Eet smaakelijke!” (“Enjoy”/ “Bon appetite”) with their neighbors before tucking into a cozy meal. A main ingredient in the Dutch cuisine is potatoes, or “earth-apples.” The main dish was stamppot, or a potato mash including sausage, carrots, and kale. The meal was accompanied with two slices of homemade bread. One piece was topped with traditional Gouda cheese (did you know Gouda cheese was invented in the Netherlands?), and the other curiously (but deliciously) topped with butter and chocolate sprinkles, called hagel slag. Green beans sautéed with garlic and toasted almonds completed the plate. After taking the time to enjoy the company of friends and neighbors, a tradition valued by the Dutch, the meal ended with miniature Dutch apple pies topped with homemade whipped cream. Considering the fairly simple ingredients, everything was very lekker (tasty)!

Recipes:

Stamppot

Ingredients

Potatoes (we used purple Viking potatoes, but you can use whatever kind you like)

Kale- strip from steams

Butter

Milk

Carrots- wash, peel, and cut into coins

Sausage (optional)- cut into thin coins)

Salt and Pepper

Instructions

Scrub and peel the potatoes (the purple Viking potatoes do not need to be peeled. The skins are thin enough that they are no intrusive). Boil the potatoes until they are soft enough to mash. Mash the potatoes until there are no chunks. Using a hand mixer, blend the potatoes with the milk and the butter until they are creamy. Add salt and pepper to taste.

Blanch the kale, about 10 minutes, in boiling water. Immediately transfer to an ice bath. This keeps the color vibrant and the texture crisp. Do the same for the carrots.

Brown the sausage if it is raw in a pan over medium.

Add the sausage, carrots, and kale to the mashed potatoes. Mix until everything is evenly combined. Add more salt or pepper to taste.

Enjoy!

Norwegian Whole Wheat Bread, from Beard on Bread (makes two loaves)

Ingredients

2 packages active dry yeast

4 cups warm milk (100-115 degrees)

2 cups rye flour

2 cups unbleached all-purpose flour

8 cups whole wheat flour

1-2 T salt

Cornmeal

Instructions

In a large bowl dissolve the yeast in ½ cup of the warm milk. Allow to proof. Add the remaining milk, and gradually beat or stir in the three flours and the salt to make a firm dough. Remove the dough to a well-floured surface and knead 10-12 minutes (it is going to be very hard to work). When you have a satiny, elastic dough, form it into a ball. Place in a well-buttered bowl, and turn to coat the surface. Cover and set in a warm spot to rise until doubled in bulk (can take from 1-2 hours).

Punch the dough down, turn out on a floured board, and knead again for 2-3 minutes. Cut into two equal pieces. Sprinkle cornmeal onto one large baking sheet or two small baking sheets. Cover and let rise in a warm place until almost doubled in bulk (can take from 1-2 hours).  Bake in a preheated oven at 375 degrees for about an hour, or until the loaves sound hollow when you tap them with your knuckles. Cool thoroughly before slicing.

Smear with butter and chocolate sprinkles for a traditional Dutch treat.

Appletaatjes (mini apple pies)

Ingredients

Filling:

About 6 medium-sized apples (fuji are good baking apples)

Sugar

Cinnamon

Crushed, plain crackers or biscotti

Raisins- soaked in water

Streusel topping:

Butter, brown sugar, cinnamon, oats

Dough (From Joy of Cooking):

2 cups all-purpose flour

1 t salt

2/3 cup chilled vegetable shortening

2 T chilled butter

4-5 T chilled water

To make the dough:

Combine the flour and the salt. Cut half of the shortening into the flour mixture with a pastry blender. Cut in the remaining half until there are pea-sized pieces of shortening/butter. Sprinkle the dough with the water until just combined (careful not to over-work the dough). Gather the dough into a ball and place in the fridge for at least 1 hour and up to 12 hours.

Filling:

Peel and core the apples. Cut into small cubes. Cover with sugar and cinnamon to taste.

Remove the dough and let sit at room temperature for 30 minutes before rolling out. Butter a 24- cup muffin tin. Roll out the dough and cut rings out of the dough to match the size of the muffin cups (you can use a cookie cutter, a glass, or another creative tool). Place the dough rings into the muffin cups and fill with the filling. To make the streusel, combine melted butter, brown sugar, oats, and cinnamon until you have a delicious crumble. Cover the filling with streusel.

Bake in at 375 degrees for about 30 minutes.

Moving on, we have some great events coming up, including Carrotmob at Ian’s and a special African-Themed Dinner.

Calendar for this week:
(remember you receive punches for every event, and there is a calendar on our website to check the dates)

Family Dinner Night
South Madison Events
Outreach Events
Membership

• November 11 – Carrot Mob @ Ians 6-CLOSE
• November 11 – Rethink Wisconsin Guest Speaker – Davey Rogner
• November 15 – Special Charity Dinner Event – Taste of Africa
• Novemver 16 – Women Farmer and Ecopreneur Panel
• November 20 – Farm Workday + Bonfire!

Description of Calendar Events:

South Madison Farm Workday and Bonfire
November 20th, 1-5 PM at Robert’s Farm
Want to get your hands dirty in the fight for good, clean, fair food?
Then come out for our biggest Farm Workday yet!  We’ll be heading down
to Growing Power’s rural farm in MacFarland to work with local farmer
extraordinaire Robert Pierce for a few hours, and then reward ourselves
with a bonfire!  S’mores included.

Contact: Emily Duma at duma@wisc.edu to coordinate transportation/reserve your spot in a carpool.

Eat slow and carry on.

-Tori Rumble
Communications Director

Family Dinner Night
South Madison Events
Outreach Events
Membership

• Friday, Oct. 22 – Farm Workday at Robert Pierce’s Farm (3-5)
• Friday, Oct. 22- Membership Potluck Dinner (6:30)
• Saturday, Oct. 23 – Halloween Harvest Festival (1:30-4:30)
• Monday, Oct. 25 – Family Dinner Night (6:30)
• Wednesday, Oct. 27 – Growing Power Workday at Badger Rock School
• Thursday, Oct. 28 – Special Dinner to benefit the Guinea Kids Education Fund
• October 29 – Carrot Mob @ Fresh Madison Market 3-7
• November 11 – Carrot Mob @ Ians 6-CLOSE

Description of Calendar Events:

New Project: Cookbook for Facebook
Weare asking you to take some time out of your stressful days to prepare a
meal for yourself or friends. Then, if you have a camera, try to take
some pictures and send them along with your recipes (and est. cooking
time) to Slowfooduw@gmail.com.
Our plan is to make a picture album for everyone to share great
recipes and ideas, with hopes to encourage people to explore new recipes
and spend more time cooking with friends, and we’ve already received
some delicious looking recipes so keep them coming.  Even if you just
have a recipe to share, please do!

Family Dinner Night
Asalways, 6:30pm on Monday at 1127 University Ave. Next week’s dinner is
hosted by our very own Slow Food UW Outreach Intern Justin Behlke!

Farm Workday at Robert Pierce’s “Half a Fourty Acre” Farm
October 22, 3-5 P.M.
THIS FRIDAY we’ll head out to Robert Pierce’s (manager of South Madison
Farmers’ Market) farm to help out with digging compost piles.  Learn
about Robert’s organic farm and find out more about how you can get
involved!  Email duma@wisc.edu to coordinate transportation and secure your spot in a carpool.
RSVP here – http://www.doodle.com/bazydqz6e7iw9nce

Membership Potluck Dinner
October 22, 6:30 p.m.
Slow Food is hosting its first-ever members’ dinner! We want to say thank
you for signing up as a member and choosing to be an active part of our
Slow Food movement this year. Bring a dish to pass and enjoy the company
of your fellow Slow Foodies! (If you aren’t a member yet, but would
like to be, there will be an opportunity to sign up before the
dinner–please come!) Please RSVP on the doodle to make sure we make enough, and so we can see what people plan to bring http://doodle.com/d4zdgrqat7q5pwmu Potluck Dinner– bring something delicious to share. We will be providing a
main dish, something meat-free, but it is yet to be determined.
Cost: FREE

Halloween Harvest Festival @ Penn Park
SATURDAY October 23 from 1:30-4:30
Slow Food-UW will be partnering with Penn Park Partners, a community
organization dedicated to promoting Penn Park as a safe, healthy space.
The park is located at 2101 Beld Street, which is roughly located behind
the Walgreens across from the South Madison Farmers’ Market.  We will
be encouraging the neighborhood to join us, as well as the kids from the
Boys and Girls Club and Centro Hispano.

We need your students help with organizing and implementing all of the following activities:
-pumpkin carving
-gourd painting
-face painting
-Day of the Dead activities: mask making and alter construction

Please fill out the doodle and let me know when you can come, and write what you’re interested in after your name, thanks!
http://doodle.com/sf4ac6m8iv5fyenq

Harvest Festival at Badger Rock School
Wednesday, Oct 27@ 5 pm
Calling all Badger Rock hoop house-raising volunteers! If you had fun at the
hoop house event, show up on Wednesday the 27 for a harvest dinner with
the community, the South Madison Farmers Market, and Milwaukee’s Growing
Power. Contact: Aly at ajmiller8@wisc.edu for more information and travel information.

“Groovin’ for Guinea” Benefit Dinner
Come enjoy a great West African themed dinner and support a good cause.
Information about time is to come. Click here for more information on
the fund : http://www.guineakids.org/

CARROTMOB EVENTS:
October 29th from 3-7pm @ Fresh Madison Market
November 11th from 6-CLOSE @ Ian’s Pizza on State
Come support local businesses and sustainable “green” practices in Madison
with these two fun events!  Wait to stock up for groceries and pizza,
and when you spend your money , and 50% of your purchases will help these businesses become more sustainable,
such as more local food options, more energy efficient technologies,
etc. We need as many people as possible to make these sustainable
changes affordable and possible for businesses, so gather your friends
and costumes and come do a good deed while buying delicious items and
having fun.

Contact: Claire Howick at howick@wisc.edu for volunteer opportunities and more information!!

Have a great week! And don’t forget…love what you eat and eat what you love

http://doodle.com/pw93hsquf7hhbra5

http://doodle.com/vuths5i3uspndbcg

Following our great Italian dinner by Amy and her friends, we will be treated to a great Korean meal by awesome cook Mary Howard!

We have also created some new benefits to being a Slow Food Member, which we will explain during the first FDN.

Here’s a list of upcoming events, please email us (slowfooduw@gmail.com) if you have questions or want to get involved volunteering, we always love help:

• Bike the Barns, Sept. 11th
• Ice Cream Social, Sept 16th
• Adventure Learning Programs (ALPS) event at The Crossing, Sept. 17th
• South Madison Bike Ride, Sept. 19th
• South Madison Festival, Sept. 23rd