FOOD BOOK & FILM CLUB:
CONVERSATION BEYOND THE APP
It has been almost two months since we launched Foodstand 2.0, and the app has been abuzz with the latest and greatest in food news—from policy to venture, industry news, events, nutrition and more. The content and conversations have been engaging and informative, but we want to take the discussion further. An online article isn’t the only medium out there—amazing folks are writing and producing books and films that would add tremendously to the conversation. Foodstand’s Food Book and Film Club will go beyond the app, and beyond the articles—meaty issues discussed in real life! Stay tuned for our special announcement later this week, and in the meantime if you have any book and film suggestions, please let us know!
EAT & DRINK
CHOCOLATE AND MATCHA POPCORN by Cravingsinamsterdam
For the popcorn
1/3 cup of popcorn kernels
1 ½ tablespoons of coconut oil
For the white chocolate
100gr of white chocolate, chopped
1 tablespoon of coconut oil
1 teaspoon of matcha
For the dark chocolate
30gr of dark chocolate, chopped
1 teaspoon of coconut oil
In a large pan with a lid, melt the coconut oil for the popcorn over medium heat. Once it has completely melted, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.
You can melt the white chocolate with the coconut oil in the microwave for 30 second intervals at a time, stirring in between. Or you can melt it over a water bath.
Once the white chocolate has completely melted, add the matcha powder and mix until everything is combined. Drizzle it over the popcorn and toss it to combine.
Melt the dark chocolate with the coconut oil. Once it has completely melted. Drizzle it over the popcorn. Toss to combine.
Spread the popcorn over a tray lined with parchment paper and leave it in the fridge for 30 minutes until the chocolate becomes hard again. Then break it into smaller chunks, serve and enjoy!
SWEET POTATO, FENNEL AND LEEK SOUP by simplywithout
1 red onion
5 small fingerling sweet potatoes, or 2 medium sized ones
4 medium sized leeks
1/2 bulb of fennel, reserve some of the tops, fronds
4 cloves of roasted garlic, from a whole roasted bulb
1 cup white wine
1 cup vegetable broth
3-4 cups of water
1/2 lime, juiced
Salt and pepper to taste
Preheat your oven to 365 degrees. Cut the top off the garlic bulb, exposing all the cloves. Drizzle olive oil on top of the cloves and gently rotate to let the oil soak in. Wrap the garlic bulb in tin foil and roast for about 25-30 minutes.
Prepare the veggies
Leeks: Remove the roots and top rough bits, slice into discs, separate the pieces with your fingers and soak in cold water to clean, then drain.
Onion: peel and roughly chop.
Sweet potato: roughly chop.
Fennel: Remove the tops and bottoms, cut in half and remove the middle tough bit, and roughly chop.
Cook the veggies
Sauté the onion and sweet potato for 5-7 minutes. Add the leeks and continue to cook. Add the fennel. When the pan starts to get dry, add the wine and stir. When the liquid has cooked off, add the veggie broth and cover all veggies with water. Bring to a boil and simmer for 25-30 minutes.
Cool and add to a blender. Scoop out 4 roasted garlic cloves and add to the veggie mixture along with the lime, salt and pepper, and blend until your preferred texture, smooth or a little chunky. Pour into a bowl and top with a small pinch of fronds for an added licorice flavor.