Mountain Biking: Rubber side down- Time for a TurnaroundWell, my friends, things are finally looking up, and good timing, too, since I’m sure you’re all sick of me bitching. Recent bike build, including wheels… fun! In what feels like a fairly short time, I’ve come from sitting around … Continue reading → […]
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- Time for a Turnaround
- Edgy Veggie
Julia Child and Michael Pollan walk into a bar…
Julia Child inspired tons of people to cook in the French fashion, smearing every available surface with butter — and with gusto. But Boulder’s not quite like that. We’re a city that orders off the menu. We have particularities as well-known as vegetarians, vegans, gluten-free eaters and locavores.
We might be a little more ‘Food, Inc.’ than ‘Julie and Julia.’
So how can chefs here capture the spirit of Julia Child while feeding their gluten-averse locavegevore guests?
Camera Food Editor Cindy Sutter takes a stab at it:
Of Child’s cooking, Chef Adam Dulye says: “It’s going to the market and cooking it. In Boulder, we have a great opportunity to do (Quiche Lorraine) from the ground up. There are people who mill flour, fresh eggs, a couple of dairies, John Long pork. Haystack puts out a firm goat cheese. Dulye might throw in a few of the last spring onions.
While Quiche Lorraine is likely to please locavores, for vegans it’s pretty tough sledding. Matt Burns sous chef at Leaf Vegetarian Restaurant says the staff does make eggless egg dishes, but that quiche would be particularly challenging.
He says a custard might be approximated using tofu, soy milk and ground flax seed to help thicken it. Soy cheese and a soy bacon product completes the not-exactly appetizing picture.
Read more vegan Julia Child fun at the Camera.
