IMAGINE THINKING THAT ADVOCATING SEX WITH ANIMALS BUT NOT DINING ON THEM AFFORDS THE MORAL HIGHGROUND?:

It's Not Enough to Be a Vegetarian (Christina Waters, May 23, 2006, AlterNet)

There wasn't much wiggle room left for the casual carnivore when über-ethicist Peter Singer got finished with us in 1973. That's when his uncompromising assault on trans-species suffering, Animal Liberation, had millions of readers trading in their T-bones for tofu.

But now even the moral high ground of a vegetarian lifestyle isn't good enough. Singer's new book, The Way We Eat: Why Our Food Choices Matter argues that, all things considered, only a vegan lifestyle will do. The reasons go far beyond Singer's past exposés of animal abuse and factory farming. Tracking the source of food served at three very different American tables, Singer and his co-author Jim Mason uncover more than they could swallow.

How we eat can influence the very health of the planet even more than switching to hybrid cars or solar heating.

Speaking of which, Sarah Moulton made this yesterday, Spanish Pork Tenderloin Roulade (Recipe courtesy Bruce Aidells, Complete Book of Pork, HarperCollins, 2004)

2 pork tenderloins (1 to 1 1/4 pounds each)

Kale Stuffing:
2 teaspoons olive oil plus 1 tablespoon, for skillet
1/2 cup diced red onion
1 teaspoon minced garlic
1 pound kale, rinsed and drained, stems discarded and leaves cut into thin julienne strips
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 cup water
4 slices serrano ham or prosciutto
1 (8-ounce) jar piquillo peppers, drained
Kosher salt
Freshly ground black pepper

Romesco Sauce, for serving, recipe follows

To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through. Open the tenderloin up like a book. Place the opened tenderloin between 2 pieces of plastic wrap. Pound with a meat mallet until 1/4-inch thick. Repeat with the other tenderloin.

To make the stuffing: heat the olive oil in a large skillet over medium heat. Add the onion and cook until lightly golden, about 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the kale, vinegar, honey, and water. Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes. Drain and set aside.

Lay 2 slices of ham or prosciutto over each butterflied tenderloin. Top with half of the kale stuffing, leaving a 1/4-inch border. Carefully open the peppers and lay a single layer over the kale. Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.

Preheat the oven to 450 degrees F.

Sprinkle the tenderloins all over with salt and pepper. Heat a heavy ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Transfer the pan to the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes. Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with Romesco sauce.

Romesco sauce:
1/2 cup toasted almonds
1/2 fresh bread crumbs
3 tablespoons olive oil
8 ounces piquillo peppers or fire roasted red bell peppers or pimentos
1 tablespoon capers, drained
Kosher salt
Fresh ground pepper

For the Romesco sauce: In a food processor fitted with the metal blade, grind the almonds until they form a thick paste. Add the bread crumbs, olive oil, peppers, and capers and process until smooth. Taste for salt and pepper. Transfer to a serving bowl.

Posted by Orrin Judd at May 23, 2006 3:43 PM