Can’t get any farther

We live on an odd little rock that rotates around a flaming ball of gas. people like to say we circle around the sun. But, the reality is that our path is more of an ellipse. So, that determines our proximity to the sun. We have words for those times. Today is one of them. It’s Aphelion. That is when the Earth just can’t get any farther from the sun without breaking from its orbit. It happens every year approximately 2 weeks after Summer Solstice. In the Northern hemisphere, it’s our summer. It seems odd that when the sun is farthest away, we have the hottest weather. But, the seasons are not determined by proximity. It’s the tilt of the Earth. This is a testament to the miracle of our world. We’re like a lopsided top spinning off center in an elliptical pattern.

The recent movie “Hail Mary” posits the question what would happen if our sun went out. They talk of starvation and decimation without the heat from the sun. But, what about our pattern. The sun’s gravitational pull keeps us on this precarious track. Would we go on to get sucked up in the gravitational pull of another star, black hole, or another planet? Or would we simply fall flat and stop moving like a top run out of inertia? The answer to these questions is far above my pay-grade.But, for sure, it’s the end of the world as we know it.

This planet can’t get any farther away thanks to gravity.

People complain about the sun. We slather on sunblock. Entire industries revolve around mitigating the effects of the sun. Air conditioning and cooling devices abound. Heating systems for when there is less sun. We monitor solar flares and radiation effects. We worry about holes in the ozone which protect us from the sun. But, ours is a unique position. Any closer, we burn up. Farther away, we freeze. Our Topsy Turvy wobble around the sun creates a delicate balance. And, it affects our lives and all things on the planet. Between our gravity, tilt, and trajectory, and that of the sun, there is a really weird looking dance.

The Earth has its own gravitation (otherwise, we would fly off into space). It Tethers us to our moon. But, the sun has a much stronger gravitational pull. It balances 9 planets in its orbit (yes, I still include Pluto as a planet). Pretty impressive when we think of how hard it is to keep anything in place, We have a hard time holding down furniture, houses, jobs, mortgage rates, and our lunch when listening to politicians. The sun holds a whole network of planets, moons, satellites, and debris in a constantly rotating perpetual motion. Thankfully, it still has a lot of juice. When it runs out and becomes a black hole, that’s when we pack up the whole shebang.

What does Aphelion mean to you?

It’s an age old question: What does (blank) mean to me, you, anyone? Today, that blank is Aphelion. Frankly, it doesn’t mean much to our daily lives. But it does make us really think about our place in the universe. Thanks to the work of Johannes Kepler on planetary motion, the terms Aphelion and Perihelion have been part of our language since the 1600’s. Aphelion comes from latin Apos (away from) and Helion (sun). The opposite of Aphelion is Perihelion: Peri (near) Helion (sun). To most people these words sound exotic. But, Really, they state simple truths. We are near or away from the sun. Brilliant.

In practical terms, though, these times help us understand our relationship to the universe. And, it shows in our weather. Ironically, our proximity to the sun has less to do with weather than the tilt of the planet. But, in intergalactic terms, aphelion and perihelion are fascinating concepts. Indeed, while we use them in reference to our own relation to the sun. The terms can apply to other celestial bodies. Any object with a relation to any sun has an Aphelion and perihelion. This way we know when Mars, Jupiter, and others can’t get any farther from the sun. If any object breaks from that cycle, it’s time to worry.

When our stomachs can’t get any farther from full

Today we celebrate distance and proximity. The dance of the Earth and sun is hard to picture in real time. But, we can simulate it with food. Luckily, this is a food blog. So, we have just what you need. Think of your stomach as the sun. When it’s farthest from full (Aphelion), it requires more. So, just like the Earth, you tilt food into your mouth to balance the sun. That tilt exposes the food to more sunlight than when the stomach is close to full (Perihelion).

Okay, that’s kind of silly. But, you get the idea. So, let’s celebrate the distance that makes the Northern world a little warmer with these recipes. They kind of represent planets and suns. And, they’re fun to make and eat.

Happy Aphelion!

Vegan Herbed Matzo Ball soup with Wild Mushroom

cheffd

An alternative vegan take on a seder classic

Print Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Course Soup

Cuisine Jewish

Servings 4 Servings

Ingredients

  

• 2 cups matzo meal
• 3 tsp baking soda
• 1/2 tsp kosher salt
• 1 Tbsp ground flax seed soaked in 3 T warm water to approximate eggs you can substitute egg substitute products
• 1/4 cup coconut oil melted
• 1 1/4 cup warm water may take more or less, up to 1 1/2 cup
• 1/4 cup chopped fresh herbs: thyme, parsley, oregano, sage
• 1 tsp chopped fresh garlic
• For the soup
• 12 cups Fresh vegetable stock/broth Make home made preferably
• 1 tsp vegan bouillion powder or 1 cube to boost the flavor
• 1 cup each cubed or sliced onion, carrot, and celery
• 1 tbsp sliced fresh garlic
• 2 cups sliced wild mushrooms Preferably mixed varieties
• 2 Tbsp Chiffonade fresh sage Chiffonade is a term that means thin sliced
• 1 Tbsp Fresh picked dill sprigs
• Kosher salt and fresh ground black pepper to taste
• A little olive oil to saute the vegetables
• Parsley and herb sprigs to garnish

Instructions

 

• "bloom" the flax seed in warm water. Let the flax seed soak up the water until it becomes viscous
• Mix together the dry ingredients for the matzo balls in a mixing bowl
• add in the water, flax seed, oil, garlic, and herbs
• Mix the matzo ball dough by hand until it can form shapes. If it is too wet, you can add more matzo meal. If it is too dry add more water.
• Form the dough into balls . Dip your hands in water to help form the balls. You want to shape them and roll them between your hands. Try to make the smooth. If the aren't perfectly smooth, cracks will form when you cook them. You should get 12 to 18 balls. Place them on a plate or cookie sheet and refrigerate for 30 minutes
• Heat the vegetable broth in a large deep pot. When it comes to a boil whick in the bouillion Add in a little salt and taste.
• Place the matzo balls in the boiling broth. Bring the broth back to a simmer. You don't want a hard boil or it may break them apart. Simmer for 20 to 25 minutes.
• In a separate pan, saute the vegetables in a little olive oil. You just want them to be slightly cooked, not all the way through. Strain them after to remove excess oil and juices. This can be done before or while the matzo is boiling
• Add the vegetables and herbs to the soup and season.
• To serve, place 3 balls in a bowl and ladel the soup and vegetables around. garnish with parsley and/or herb sprigs

Notes

You can substitute 2 eggs for the flax seed.

You could also use butter or margarine instead of the coconut oil

For a nice presentation, see what kinds of mushrooms you can find. Chantrelles are pricey, but wonderful. Enoki mushrooms make a really nice presentation too.

Keyword Vegan, Matzo ball, Matzo, Soup, seder, passover, kosher, kosher style

That’s a spicy Mexican Meatball

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Main Course

Cuisine American, Mexican

Servings 24 meatballs

Ingredients

  

• 2 Lb Ground meat Can be beef. or you could do a ground poultry version like chicken or turkey
• 1 cup Finely diced onion
• 1 Tbsp Chopped Fresh Garlic
• 1/4 Cup Chopped Fresh Jalapeno
• 1/4 Cup Quinoa
• 1/2 cup water
• 2 Large Eggs
• 1 Tbsp Ground Cumin
• 1 Tbsp Ground Coriander
• 1/4 cup Chopped Fresh Cilantro
• 1/4 Cup Chopped Fresh Scallion
• 1/2 tsp Chili Powder
• Salt and Pepper to taste
• Avocado oil for cooking
• For Sauce:
• 3 Cups Marinara sauce
• 1 Tbsp Ground Cumin
• 1 Tbsp Ground Coriander
• 1 tsp Ground Cinnamon
• 1/2 tsp Chili Powder
• 1/2 Cup Lime Juice
• Salt and Pepper to taste

Instructions

 

• Cook the quinoa: Boil water with a little salt. Stir in the quinoa. Simmer until the liquid is absorbed. Do not overcook or it will become bitter and too mushy. Cool the quinoa until ready to use.
• make the sauce. Heat a little avocado oil in a pot. Add in the dry spices and mix, cooking over medium heat until they form an aromatic paste. Add the lime juice and continue stirring. Then add in the tomato sauce.. Adjust seasoning.
• Heat a little olive oil in a saute pan. Saute the onion and garlic. Add in the dry spices and jalapeno. Stir well until aromatic and the onions and garlic are soft.
• Put all ingredients in a big bowl and mix well. You don't want chunks of anything. All ingredients should be evenly distributed. Take a little bit of the mix. Cook in a pan with a little oil. Taste the meat to see if it is seasoned right. Make any flavor adjustments at this point. When done, scoop balls and roll them until smooth. Place on a flat pan until ready to cook.
• You can either cook the meatballs in a 400 degree oven or saute them in a pan on the stove. You can break one open to make sure it's cooked all the way through or use a chef's thermometer to make sure they are 155 degrees or more inside. Meanwhile heat the sauce to a simmer and transfer the meatballs to the sauce. Serve hot.

Notes

While beef is fine here, you can use whatever kind of meat you want. Lamb can be a bit gamey for some tastes. But, it’s your call. I like to keep it a little lighter with poultry. But, again, it’s your choice.

The quinoa acts as a binding agent, and gives an interesting texture. We use it in place of bread. But, you could use bread or tortillas if you prefer.

The sauce is a bit impromptu. You may have some tomato sauce in house anyway. If not, simply saute onion and garlic in olive oil. Add red wine and reduce that. Then add in crushed tomato and water. Add some basil and simmer for at least an hour, stirring as needed. When the acid is mostly cooked out, season with salt and pepper. This makes a good base. Then, just add in your Mexican seasoning. You could even add in some chocolate to make a mole.

Keyword Black cumin, Chili, Jalapeno, meatball, Mexican, sauce, spicy

Cinco de Quatro CornBall with Burnt Tomato Salsa

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Appetizer

Cuisine Cinco de Quatro, Mexican, Southwestern

Servings 4 people

Equipment

• You could use an illegal cornballer…or not.

Ingredients

  

• 3 cups Masa Harina
• 4 ounces Coconut oil melted
• 1 cup water
• 1/2 Tbsp Salt
• For filling:
• Avocado oil for cooking ingredients
• 1 cup fresh grilled or roasted corn
• 1 cup diced sweet onion
• 1 Tbsp Fresh chopped garlic
• 1/2 cup diced sweet peppers (preferably red)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup shredded cheddar or jack cheese (or combined)
• 1/2 cup Chopped Fresh Scallion
• 1 Tbsp corn meal
• 1 tsp sugar
• Salt and pepper to taste
• 1 large egg, beaten for sealing the dough.
• Neutral oil for frying
• For the Salsa:
• 1 Lb Whole plum tomatoes tomatoes cut in 1/2
• 1 large red onion, cut in thick slices
• 1 large jalapeno, seeded, stemmed, and diced
• 2 Tbsp chopped fresh cilantro
• 1/2 cup Fresh chopped scallions
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 cup lime juice
• 1/4 cup avocado or olive oil
• Salt and pepper to taste

Instructions

 

• Mix the masa Harina, coconut oil, salt and 1/2 of the water either by hand or in a food processor. Add more water as needed to make a pliable dough. Set the dough aside to rest at least 30 minutes.
• Make the filling. Heat oil in a saute pan. Add in onion and garlic. Cook over medium high heat until translucent. Add in the cornmeal and stir. Then add all other ingredients. Remove from heat, and mix well.
• Make the salsa: Toss the tomatoes and onion slices in a little oil and season with salt and pepper. Grille over high heat on a pre-heated grille. You want to get a good char on them. Put all ingredients in a food processor and blend. Put salsa in a bowl and reserve for service.
• Heat oil to fry or use a fryer.
• Cut the dough into 24 pieces and roll out into rounds. Press them flat. Brush them with egg around the edges. Fill the middle with the corn and cheese filling. Fold the dough to create a ball and pinch the edges to seal in the filling. (you could also forego the ball shape and do a more traditional empanada shape.
• Fry the cornballs in 350 degree oil until golden brown. Serve with salsa.

Notes

This recipe is really and empanada. It is inspired by the show Arrested development. I have seen other people make “cornballs which are basically hush puppies. But, when I re-watched the scenes, it is clear that Michael is folding dough, more like an empanada.

Please, don’t use a “cornballer”. They are illegal everywhere according to the show.

These “cornballs” are deep fried. But, you could brush them with a little extra egg and fry them. They would probably work in an air fryer too. I am not sure how crispy they would get though.

Keyword arrested development, cinco de mayo, Cinco de quatro, Cornball, empanada, Fried, Mexican