February 27, 2007

Group says restaurants promote "extreme eating"

Wow, if you think the portions are getting bigger and "richer" looks like you're right:
Many U.S. chain restaurants are promoting "extreme eating" with dishes that pack at least a day's worth of calories and fat, without giving customers facts about their orders, a consumer group said on Monday.
Some of the dishes from the major chains contain nearly as many calories as you are supposed to have in a single day, and that's not even including the beverage and breadsticks...
Ruby Tuesday's offers an entree called Fresh Chicken & Broccoli Pasta so loaded with cheese and other stuff that it tipped the scales at 2,060 calories and 128 grams of fat, he said. Jacobson dubbed it "Angioplasta," alluding to angioplasty, a medical procedure to open clogged arteries.
Full article here.
Michael Dupuis Permalink | social bookmarking

February 27, 2007

Garlic's health benefits minimized

Sorry garlic lovers. Looks like the data that lots of it could actually lower your cholesterol isn't as solid as it used to be.
Garlic doesn't do much for the breath and it stinks for lowering cholesterol. That's the conclusion of the most rigorous study of raw garlic and garlic supplements, despite promoters' claims to the contrary. Whether it was eaten raw in heart-healthy sandwiches, or in pills made of powdered or aged garlic, the strong-smelling herb had no effect on cholesterol in people whose levels were already elevated, the government-funded study found.
While not having any effect on cholesterol, bad breath and body odor were reported by more than half the raw garlic eaters, and a handful of people in the supplement groups reported flatulence, but there were no major side effects. Still, Robert Borris, a scientist with the Council for Responsible Nutrition, a trade group for nutritional supplement makers, said the study doesn't answer whether garlic might help regulate cholesterol levels in healthy people. According to him, the results also don't refute scientific evidence suggesting that garlic can reduce the tendency of blood platelets to build up and form clots that could block arteries. Full article here.
Michael Dupuis Permalink | social bookmarking

February 25, 2007

Recipe News: Spicy recipes keep winter nights warm

The Mardi Gras season is already here and Fat Tuesday was celebrated Tuesday! It surely must be getting close to spring, although you would not know it by looking outside. So, in honor of Mardi Gras and to help warm you up in this winter that seems to have no end, I am going to share some hot and zesty Cajun-type down-south recipes!

I took a little trip to Chicago with my daughter last week and we visited some of the awesome restaurants that we don't see around here. We went to the Cheesecake Factory for dinner and there were so many food choices that I had to have a glass of Chianti while I read the menu like a small book! For dinner, I chose the Cajun Jambalaya Pasta served over white and spinach linguini. It was so delicious that I decided to experiment with the Jambalaya Pasta and I came up with a pretty good dish, although I don't want to mislead you, this did not come from the restaurant.

My favorite Cajun food is still my own Jambalaya, a family recipe handed down from an aunt who lived in the Cajun country in Louisiana. It has a lot of the same ingredients as the Jambalaya Pasta, but a few different ones, also, and it is more of a gumbo-soup. If you are interested in that recipe, it has appeared in a past column, but is also printed in our cookbook, "A Dash of Grace," available at the Gazette and Telegraph offices.

Includes recipes for:


  • Grace's Cajun Jambalaya Pasta

  • Shrimp Creole

  • Red Beans & Rice

  • Hoppin' John

  • Mardi Gras King Cake

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

February 25, 2007

Get out of any gloomy mood with coffee cake

On a winter's day, a coffee cake is an easy sell, even to the would-be baker. Warm, spicy and sweet, it's the perfect antidote to seasonal gloom.

In a larger sense, coffee cakes promote visiting, generosity and kindly feelings. Want a friendlier relationship with your neighbors (even if it's only so they'll bring in the mail, water your plants and watch for burglars when you're out of town)? Bake a coffee cake and invite them over for a nibble and a cuppa.

While most tea- and coffee-drinking societies always have served treats alongside those steaming cups and mugs, 1950s-American-housewife culture is credited with the creation of the coffee cake.

Easy enough to make on a whim, yet tasty enough to serve to friends, quick breads will keep at room temperature, loosely covered, for two to three days, according to Lou Seibert Pappas in her new book, "Coffee Cakes: Simple, Sweet, and Savory" (Chronicle Books, $18.95).

Almost all coffee cakes freeze well for up to one month, according to Pappas. Let them cool to room temperature, then freeze them in resealable, heavy-duty plastic freezer bags. (You can also slice the cake first, then freeze individual slices to defrost and toast for breakfast as needed, or microwave briefly while still frozen. Don't microwave too long, though, or the slice will toughen.)

To defrost, you should let the coffee cake stand at room temperature fully wrapped but with the wrapping loosened a bit to let moisture out, according to Pappas. When thawed, reheat in a preheated 350-degree oven for 10 to 15 minutes, depending on the size of the cake.

Includes recipes for:


  • BANANA, MACADAMIA NUT AND COCONUT COFFEE CAKE

  • APPLE-WALNUT MOSAIC COFFEE CAKE

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

February 24, 2007

Recipe News: Breakfast pot pie

I am one who loves breakfast and this recipe seems like a great one to try.

Includes recipe for:


  • Breakfast pot pie

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Area chefs create winning recipes using Girl Scout cookies

REPLACE_QUOTE

Includes recipes for:


  • Cafe crusted pork tenderloin

  • Samoa crusted walleye

  • Thin mint mashed potatoes

  • Chicken sate with Sezchuan peanut sauce

  • Rosy rhubarb dessert

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: More fibre in coffee than orange juice?

Coffee, a well-established source of antioxidants, may also be a richer source of soluble dietary fibre than orange juice, researchers in Spain have reported.

"The dietary fibre content in brewed coffee is higher than in other common beverages such as wine (0.14 per cent) or orange juice (0.19 per cent)," stated the researchers.

Coffee, one of the world's largest traded commodities produced in more than 60 countries and generating more than $70bn in retail sales a year, continues to spawn research and interest, and has been linked to improved cognitive performance and reduced risks of certain diseases, especially of the liver and diabetes.

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: FRENCH MUSHROOM, HAM AND GOAT'S CHEESE CREPE

JUST because Shrove Tuesday is over, it doesn't mean you can't continue to enjoy pancakes.

This versatile dish can be topped with any number of fillings to make a tasty treat at any time of the year.

And you don't have to stick with the traditional British variety, either.

If you want to create your own tempting version, use the basic pancake batter recipe below, created by experts at the British Egg Information Service. Then try one of their three great topping suggestions -French mushroom, ham and goat's cheese crepe, banoffee pancakes, and quick and easy crepe suzette.

Includes recipe for:


  • FRENCH MUSHROOM, HAM AND GOAT'S CHEESE CREPE

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Wolfgang Puck's 2007 Oscar Recipes

For the 13th year in a row, Wolfgang Puck has created an Oscar-worthy menu for the hottest post-award show ticket in town: the academy's Governors Ball.

This year, there are two things that are different: For the first time ever, the Governors Ball menu is composed of completely locally grown, sustainable organic ingredients, second, some of the cooking is happening inside the ballroom.

With the recipes below, you can eat like the stars on Oscar night.

Includes recipes for:


  • Spiny Lobster Shanghai Style With Crispy Spinach

  • Fried Baby Spinach Leaves

  • Pumpkin Squash Ravioli With White Truffles

  • Celery Root Soup With Fuji Apples

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: 365-day Grilling Recipes

Includes recipes for:


  • Grilled Pork Chops with Squash, Apples and
    Cider-bourbon Jus

  • Asian Grilled
    Flank Steak

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

February 19, 2007

Recipe News: What's for Dinner - Mike's Fettuccine Recipe

his recipe is one of our family's favorites.

It's healthy, but doesn't taste like it, which means the kids like it too.

Includes recipe for:


  • Mike's Fettuccine Recipe

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Recipes For Chinese New Year 2007

Sunday marks the start of the Asian Lunar New Year, and this year is the year of the pig. Almond Flower Bistro Chef Chris Cheung has two delicious dishes to celebrate.

Includes recipes for:


  • Crab And Lobster Toast

  • Shiitake Mushroom Crusted Pork Chops

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

February 17, 2007

Recipe News: Tap into citrus for tasty recipes

A recent press release from McIlhenny Co., makers of Tabasco, included several recipes involving the use of citrus fruit in winter recipes.

Enjoying citrus fruit during cold weather is a great way to peak appetites while adding an extra kick of Vitamin C to the diet.

The following recipe for Zesty Tangerine Shrimp Slaw captured my interest. Tangerines are plentiful during winter months, and who doesn't love coleslaw.

According to McIlhenny Co., Zesty Tangerine Shrimp Slaw is a tasty twist on traditional coleslaw.

The juice, peel, and delicate wedges of the tangerine create a mouthwatering flavor that compliments the crispy shredded red cabbage and lightly browned shrimp.

And the addition of original Tabasco sauce and cider vinegar balances the sweetness of the marinade.

Garnish the citrus shrimp slaw with Boston lettuce leaves and you have a deliciously beautiful winterized side salad or light lunch.

Includes recipe for:


  • Zesty Tangerine Shrimp Slaw

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Mardi Gras Recipes

Includes recipes for:


  • LOUISIANA JAMBALAYA

  • CAJUN SHRIMP CREOLE

  • DIRTY RICE

  • LEGENDARY SAUCE CREOLE

Full article Jennifer Permalink | Comments (0) | social bookmarking

February 14, 2007

Recipe News: Easy recipes to impress your friends

Many people choose not to entertain because they feel overwhelmed by the menu planning, various recipes, and socializing aspect. But it doesn't have to be that stressful. Enter Chef Jake Linzinmeir straight from his restaurant, Chair 8 in Telluride, Colo. Jake's put together a creative meal that will wow your friends without leaving you frustrated and feeling like a failure.

Includes recipes for:


  • Orreciette Amatriciana or '2 minute Telluride Ski Patrol Pasta'

  • Brie Fondue & Lobster Panini

Read more here.

Jennifer Permalink | Comments (0) | social bookmarking

February 13, 2007

101 Cookbooks: Baked Doughnuts

I have to admit, I'm dying to try these...

Mention the concept of a baked doughnut to any self-professed doughnut connoisseur, chances are you'll take some heat. The idea that a baked doughnut can match up to its deep-fried brethren is laughable in some circles. I'll concede they aren't the same, but baked doughnuts can be just as delicious - delicious yet different. They get bonus points for being healthier and for not making the house smell like a greasy fry station.

Includes recipe for:


  • Baked Doughnuts


Read more here.

Michael Dupuis Permalink | Comments (0) | social bookmarking

February 10, 2007

Nutty recipes

During the cold months I find myself using nuts a lot in cooking, they provide a firm, textural foundation that gives a much-needed warmth and cosiness to winter dishes. Hazelnuts are a particular favourite of mine. I love their distinctive taste and the earthy flavours they give to slow-cooked meat and stews.

Nuts are harvested in the autumn, so it's now that they are absolutely in season. This also means that nut oils are at their best right now too. This time last year I wrote a piece about walnut oil, and how versatile it is, but many nut oils are equally delicious.

Includes recipes for:


  • Monkfish and clams with roasted hazelnuts and rosemary aioli

  • Veal with spinach and hazelnut picada

  • Salad of toasted hazelnuts, roasted squash, mache and blood oranges

  • Hazelnut bitter chocolate cake

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Say Cheese: Picturing the Perfect Wine Combo

The combination of wine and cheese may sound a little cliché perhaps, dare I say even a little cheesy. Still, since their invention, wine and cheese have been a dazzling duo, going together like strawberries and champagne, Merlot and steak, boxed wine and Taco Bell. Doing it their way, yes their way, wine and cheese are the Laverne and Shirley of the alcohol industry.

It may seem odd that two such separate entities have the ability to do this. After all, these two products come from seemingly opposite poles: wine is made to perfection; cheese can be processed to fit into a spray can and forego refrigeration. Wine is served with lobster; cheese is sprinkled on top of spaghetti and meatballs. Pouring wine is synonymous with sophistication, cutting cheese is a euphemism for passing wind. Nonetheless, when consumed together, cheese complements wine like no other food; it’s as if chunks of cheddar continually go up to bottles of Riesling to tell them how well they’ve aged.

The regular rules of food pairings - pairing white wine with white meat and red wine with red meat - do not apply to cheese and wine coupling, as most cheese is white or orange, or, if kept for too long, white and orange with soft green spots. Thus, in order to succeed in a proper pairing, we have to look beyond, viewing through the holes of a Swiss piece of cheese into an entirely different world.

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Impress your other half with these red-hot recipes for Valentine's Day

Valentine's night, as I've probably mentioned in the past, is one of the worst nights of the year to go out for dinner. As you sit there with all the other couples, being charged a fortune for the privilege of eating food resembling a heart or other such nonsense, it's hard not to feel ripped off.

One answer would be to go somewhere really special for a celebration with a group of friends; I recently went to Burgh Island, a romantic private island off the coast of south Devon to stay in a wonderfully evocative art deco hotel (www.burghisland.com).

If you're celebrating at home, however, as I probably will be, then I think cooking food to share is probably the most romantic thing to do - food that you can eat with your hands, and don't have to be too prim and proper about.

Includes recipes for:


  • Lobster thermidor

  • Roast duck with blood orange sauce

  • Braised chicory

  • Rhubarb and Pomona trifle

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

February 7, 2007

Australian-Chinese chef and TV host Kylie Kwong demystifies Chinese cuisine in her new cookbook SIMPLE CHINESE COOKING

image002.jpg Australian-Chinese chef and TV host Kylie Kwong demystifies Chinese cuisine in her stunning new cookbook SIMPLE CHINESE COOKING. Kylie's philosophy is to marry the freshest ingredients and the simplest techniques to create amazing flavor. All the necessary ingredients are available at your supermarket and Kylie's recipes are simple and straightforward. In no time, you'll be cooking everyday favorites like Soy Sauce Chicken, Pork Fried Rice, Button Mushroom Salad and Hot and Sour Soup. Each recipe is accompanied by inspiring, full color photographs of all of the finished dishes, and step-by-step pictures to guide you through their preparation.

Mum's Stir-Fried Chicken Fillets
Serve as a meal for 4 with steamed rice or as part of a banquet for 4-6

image001.jpgAnother one of Mum's great no-nonsense dishes! If you have no chicken stock on hand, or no time to make it, water is absolutely fine as a substitute.

800 g (1 lb 10 oz) chicken thigh fillets, cut into 2 cm (1 in) slices
1/4 cup vegetable oil
1 medium-sized white onion, sliced
3 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
2 tablespoons shao hsing wine or dry sherry
1/4 cup Light Chinese Chicken Stock (page 21)
1/4 cup spring onion (scallion) julienne
1 large red chilli, cut in half lengthways, seeds removed and finely sliced

Marinade
2 tablespoons shao hsing wine or dry sherry
2 tablespoons light soy sauce
1 tablespoon white sugar
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon finely grated ginger

Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute then remove from wok and set aside.

Add remaining oil to the hot wok, add onion and spring onions and stir-fry for 1 minute. Toss in reserved chicken and stir-fry for 30 seconds. Pour in wine or sherry and stir-fry for a further 30 seconds. Lastly, pour in stock and stir-fry for 30 seconds.

Arrange chicken on a platter and garnish with spring onion julienne and chilli.

Purchase SIMPLE CHINESE COOKING from Amazon.com

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: The Tricks To A Perfect Cup Of Coffee

February is specialty coffee month so we went in search of answers to this question: how can we make our coffee at home taste as good as the coffee in shops?

We talked with a woman, Bethany Kurbis, who has been working in coffee shops for nearly 10 years and is the manager of Bordertown Coffee in Dinkytown. Kurbis let us in on some coffee making tricks of the trade.

For the best possible results, Kurbis said we have to do two things at home: use filtered water instead of tap water in our coffee makers, and use freshly ground beans instead of coffee that has been ground and packaged for us. Yes, those two simple things will dramatically improve the taste.

"You get a better cup of coffee with freshly ground coffee. If you have the beans and have a grinder, then you can grind it up and put it in your basic coffee pot and that will do the trick. And like I said, if you have good water, that makes a big difference," Kurbis said.

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

February 3, 2007

Recipe News: Super Bowl recipes

includes recipes for:


  • Lime Tortilla Chips

  • Lucky 7 Layer Dip

  • Spicy Hummus with Grilled Pita

  • Slacker jacks

  • Teriyaki Chicken Wings

  • Hot Jalapeno Crab Dip

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

February 2, 2007

Recipe News: Death by Chocolate Recipes

These seem like easy recipes for when you are just in the chocolate mood.

includes recipes for:


  • Chocolate Mud Cake

  • Chocolate Lover's Cheesecake

  • Chex Muddy Buddies

  • Sweet Heart Brownies

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: At last: Cookbook with nutritious (and tasty) recipes for two

I am not proud of this, but it's true: By the time I make it home from work at night I'm usually so hungry that I dump a pound of pasta into boiling water, douse it with olive oil (or on a particularly bad night, a little cream and some cheese) and eat it directly from the pan in front of the TV.

My diet needs a makeover. But the idea of eating "diet food" makes me, well, sad. So when I receive a copy of "EatingWell Serves Two" (The Countryman Press, $24.95) in the mail, I decide to challenge myself. I will attempt, at least for a few meals, to eat healthy — pay attention to portion sizes, follow the recipe exactly (no adding an extra 1/4cup of olive oil because it will "taste better") and revel in feeling good about what I eat.

Lucky for me, EatingWell has even more to offer than I'd hoped. I decide to test recipes starting with the recipes that look good on paper and proceed to at least one recipe that makes me think, "Oh, that just can't be good." First up is Moroccan Grilled Salmon — marinated in a piquant blend of cumin, garlic, cilantro, paprika, lemon and yogurt, quickly grilled and served with a dollop of reserved marinade on the side. The photo in the book looks lovely, and the flavors — based on the Moroccan spice blend chermoula — seem promising.


Includes recipe for:

  • Moroccan Grilled Salmon

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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