From Jesse Cool

You are what you eat (from the cover flap)
Our mothers have been telling us this forever, but do we pay enough attention to what we are putting into our bodies? Or our children’s?

Simply Organic is the perfect first step to begin bringing sustainable and locally produced organic foods into your home. This beautiful cookbook combines author Jesse Ziff Cool’s knowledge, recipes, and respect for food into a complete guide to eating organically. And with over 30 years of experience buying grass-fed beef, vine-ripened tomatoes, and juicy red strawberries (just to name a few) from local farms whenever she could for both her restaurants and her family, she found that not only did the food taste better, it was healthier (no pesticides) and she was supporting local businsses. In a world filled with fast-food conveniences, that’s pretty impressive.

Jesse helps you learn to do it yourself, from defining what “organic” really means on labels, and why it’s better, to explaining why the slightly higher prices are worth the benefits of well-being and wonderful flavors. One hundred and fifty simple recipes are organized seasonally to ensure that the freshest, ripest ingredients enhance the flavors of each dish. Jesse takes you through a year of good eating with irresistible recipes like Filet Mignon with Smashed Potatoes and Leek Sauce for early spring, Fava Beans and Orzo Salad in summer, Pumpkin-Raisin Bread Pudding during Autumn, and a Pear, Brie, and Olive Tart in winter. Scattered throughout the book are profiles on leading food producers who are walking the walk — pioneers who create organic products that make it easier and more environmentally friendly for consumers to eat organically.

By providing recipes, shopping tips, a pantry guide, and a well-researched list of resources, this book is a simple way to start you and your family on the path to organic living.
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Warm Brie with Kumquats Recipe
Kumquats appear often at the produce stands, but they are rarely used for anything but marmalade. This simple and seductive recipe was created spontaneously when I was a guest chef at an organic food show in Southern California. Not only is it easy, it is one of those dishes that has people begging for the recipe. I love ripened goat brie that is so soft, it oozes out of the rind. I splurge when bumping into a cheese maker at the farmers’ market, spending whatever on a small piece of cheese that is gloriously delicious.

8 ounces Brie or Camembert cheese (1 or 2 rounds, depending on their weight)
8 ounces kumquats
1 tablespoon unsalted butter
1 small onion, thinly sliced
1/4 cup packed brown sugar
1/4 cup fruity white wine, such as Gewürztraminer, or white grape juice
1/8 teaspoon red-pepper flakes
Salt
1 loaf whole wheat Italian bread, thinly sliced (about 24 slices)

Put the cheese on a large plate and let come to room temperature.

Meanwhile, wash the kumquats, remove the stems, and slice them into rounds 1/8 inch thick. Put in a large bowl.

In a medium skillet over low heat, melt the butter. Add the onion and cook for 5 minutes, or until the kumquats are completely soft. Add the brown sugar, wine or grape juice, and red-pepper flakes and simmer for 15 minutes, or until the sauce is slightly thickened. Season with salt to taste. Cool slightly, then pour the sauce over the cheese. Serve immediately with the bread.

Variation: The kumquat sauce is delicious over sweets such as ice cream or angel food cake. Simply omit the onion and red-pepper flakes and increase the brown sugar to 1/2 cup.

Makes 8 servings
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Photo by France Ruffenach.
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