Most people toss cut apples and other fruits prone to browning in lemon juice. But here's another way: Toss them in honey water. According to the folks at Cook's Illustrated, you can dilute 2 tablespoons of honey with 1 cup of water. An apple slice soaked in the solution kept bright for more than 24 hours as compared to an untreated slice which began to brown within a few minutes.
This is because browning is caused by the action of an enzyme known as polyphenol oxidase, and a peptide compound found in honey deactivates it just as the acid in lemon juice does. Even better: they found that the fruit needed only a 30 second dunk in the solution to inhibit browning for a solid 8 hours. Incidently, honey seems to work just as well at stopping browning in vegetables, such as potatoes.
Now you know.
Tuesday, December 11, 2012
Monday, December 10, 2012
Soda Wars
Michael Jacobson, Ph.D., Executive Director of the Center for Science in the Public Interest, writes in a recent editorial in the Nutrition Action newsletter that his organization has declared war on sugary drinks. They have done so in the form of a music video entitled "The Real Bears", a parody of the cute polar bears featured in soda commercials.
The story line is conveyed by a song written by Grammy Award winning singer-songwriter Jason Mraz and describes the fate of a polar bear family that consumes too much soda and ends up with obesity, diabetes, tooth decay and erectile dysfunction.
As you might imagine the message was not well received by the soft drink industry. But the truth is that sugary beverages are nutritionally worthless and a major source of obesity, which in turn contributes to higher rates of diabetes, heart attack, stroke and other related illnesses.
But the word is getting out. Since a CSPI report on "Liquid Candy" was first published in 1998 the per capita consumption of sugary drinks has declined by 25% and obesity rates are beginning to level off.
Watch the video and judge for yourself its message: www.therealbears.org
The story line is conveyed by a song written by Grammy Award winning singer-songwriter Jason Mraz and describes the fate of a polar bear family that consumes too much soda and ends up with obesity, diabetes, tooth decay and erectile dysfunction.
As you might imagine the message was not well received by the soft drink industry. But the truth is that sugary beverages are nutritionally worthless and a major source of obesity, which in turn contributes to higher rates of diabetes, heart attack, stroke and other related illnesses.
But the word is getting out. Since a CSPI report on "Liquid Candy" was first published in 1998 the per capita consumption of sugary drinks has declined by 25% and obesity rates are beginning to level off.
Watch the video and judge for yourself its message: www.therealbears.org
Friday, December 7, 2012
Meat & Potatoes
It's common knowledge that men at the dinner table do not like to be distracted by superfluous side courses. For them it's a meat and potato world, just the basics.
So I was pleased to come across a recipe for appetizers in the most recent Food Network Magazine that would be appealing for such a gathering. Now admittedly it does contain a few other items but the foundation is composed of a slice of new potato and some roast beef. Can't get anymore fundamental that that.
Recently I made up about 3 dozen of these "manly" appetizers and took them along to a get together to see how they would be received. I should have also taken along a stop watch to time how quickly they were consumed. They were enjoyed not only by the men in the group, but also by the ladies as well. They were so popular that I plan to make them up again for another end of the year celebration this weekend.
Here is the recipe:
So I was pleased to come across a recipe for appetizers in the most recent Food Network Magazine that would be appealing for such a gathering. Now admittedly it does contain a few other items but the foundation is composed of a slice of new potato and some roast beef. Can't get anymore fundamental that that.
Recently I made up about 3 dozen of these "manly" appetizers and took them along to a get together to see how they would be received. I should have also taken along a stop watch to time how quickly they were consumed. They were enjoyed not only by the men in the group, but also by the ladies as well. They were so popular that I plan to make them up again for another end of the year celebration this weekend.
Here is the recipe:
POTATO-BEEF CANAPES
1 1/2 lbs beef tenderloin (I substituted sliced deli roast beef, freshly cut.)
2 Tbsp EVOO 1 small shallot, minced
5 small red potatoes, sliced 1/4" thick 1 Tbsp red wine vinegar
2/3 cup jarred roasted red peppers, 1 tsp capers, chopped
drained, rinsed and diced 1/4 tsp finely chopped garlic
kosher salt & freshly ground pepper 1/4 tsp finely chopped rosemary
large pinch of sugar
Preheat the oven to 350. Season the meat with salt and pepper. Heat 1 Tbsp olive oil in a small ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 6 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125F, about 30 minutes. Transfer to a cutting board; let rest 15 minutes.
Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt. Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.
Mix the roasted peppers, shallot, vinegar, the remaining 1 Tbsp olive oil, the capers, garlic, rosemary, sugar and salt and pepper to taste in a bowl. Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa. Serve warm or at room temperature.
Thursday, December 6, 2012
Moroccan Delight
About a month ago I mentioned in the Post "A Bygone Era" that I had prepared Chamoula Lamb Chops. Since that reference to the Moroccan style meal I have received requests for the recipe. Here it is:
CHAMOULA LAMB CHOPS
1/2 cup EVOO 3 Tbsp sweet smoked paprika
1/4 cup fresh lemon juice 1 Tbsp Hungarian paprika
1/4 cup packed fresh cilantro 1 Tbsp ground coriander
1/4 cup packed fresh mint 1 tsp ground cumin
1/4 cup fresh flat leaf parsley 1 tsp ground fennel
3 medium garlic cloves 1/2 tsp cayenne
Kosher salt 12 4 oz lamb rib chops
Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne and 2 tsp salt in a blender with 1/4 cup water and blend until smooth.
Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.
Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with sale. Broil, flipping once, until an instant read thermometer registers 130 F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest loosely covered with foil for 5 minutes, then serve.
Serves 6
Fine Cooking, December2012/January 2013, p. 55
Wednesday, December 5, 2012
What to Eat Now
Recently TIME magazine featured a story by Dr. Mehmet Oz. It was sub-titled "The Anti Food-Snob Diet" and was controversial in that it contradicted the popular belief advocated by foodies and gourmands. Dr. Oz claims that some of the tastiest and healthiest food to be had is also the least expensive and most ordinary. The frozen block of spinach that is sold in the franchise grocery store under a generic label is just as nutritious as the fresh leafy organic variety sold at a much higher price at a boutique farmers' market. With the advent of flash freezing all the vitamins and freshness is preserved and there is little difference between the two, other than the fact that the frozen spinach is quicker and easier to prepare.
And the same holds true for canning, too. As with frozen vegetables, fiber and nutrient content usually stay high in canned foods. And the cost per serving numbers of some canned foods show them to be much more of a bargain than their fresh counterparts. This holds true for meats as well. The protein content of canned meats are not diminished making such foods as tuna, salmon and chicken excellent sources of nutrition. Dr. Oz cites the tuna sandwich as a prime example. He says that the tuna salad sandwich is to lunch what the '57 Chevy is to cars--basic and brilliant. Tuna is loaded with niacin, selenium, vitamin B12 and omega-3 fatty acids, all things that are good for us.
But there is a caveat. He advises us to read the labels first. Plenty of products include flavor enhancers such as sugar, salt and MSG. And there are foods on the store shelves that are loaded with nitrites and sodium that are culinary land mines. A good example of a bad example is found in brand name, mainstream, non-gourmet peanut butter. It can be both quality nutrition and/or indulgent junk. While peanut butter does contain saturated fat, 80% of its total fat is unsaturated, just as healthy as the finest olive oil. It's also high in fiber and potassium. But it can also be loaded with salt and sweeteners, so read carefully the fine print on the nutrition label.
Dr. Oz goes on to cite other "primitive" foods that are good for us, like pickles. While salty, they are also high in vitamin K and low in calories, and the vinegar in them can improve insulin sensitivity. And baked beans not prepared with bacon or excessive sweeteners are great sources of fiber and protein. Other healthy commonplace foods include mustard, extremely low in calories and high in selenium, and popcorn, as long as it is air popped and not covered in oils and artificial butter flavoring. Even dark chocolate has a redeeming quality, delivering the antioxidant benefits of the flavonols in it.
The final word, however, is portion control. A little bit of chocolate is good, but that doesn't mean that a lot is better. As Americans we tend to over eat because we put too much food on our plates. It is best to follow the admonition of our grandmothers, "Everything in moderation."
And the same holds true for canning, too. As with frozen vegetables, fiber and nutrient content usually stay high in canned foods. And the cost per serving numbers of some canned foods show them to be much more of a bargain than their fresh counterparts. This holds true for meats as well. The protein content of canned meats are not diminished making such foods as tuna, salmon and chicken excellent sources of nutrition. Dr. Oz cites the tuna sandwich as a prime example. He says that the tuna salad sandwich is to lunch what the '57 Chevy is to cars--basic and brilliant. Tuna is loaded with niacin, selenium, vitamin B12 and omega-3 fatty acids, all things that are good for us.
But there is a caveat. He advises us to read the labels first. Plenty of products include flavor enhancers such as sugar, salt and MSG. And there are foods on the store shelves that are loaded with nitrites and sodium that are culinary land mines. A good example of a bad example is found in brand name, mainstream, non-gourmet peanut butter. It can be both quality nutrition and/or indulgent junk. While peanut butter does contain saturated fat, 80% of its total fat is unsaturated, just as healthy as the finest olive oil. It's also high in fiber and potassium. But it can also be loaded with salt and sweeteners, so read carefully the fine print on the nutrition label.
Dr. Oz goes on to cite other "primitive" foods that are good for us, like pickles. While salty, they are also high in vitamin K and low in calories, and the vinegar in them can improve insulin sensitivity. And baked beans not prepared with bacon or excessive sweeteners are great sources of fiber and protein. Other healthy commonplace foods include mustard, extremely low in calories and high in selenium, and popcorn, as long as it is air popped and not covered in oils and artificial butter flavoring. Even dark chocolate has a redeeming quality, delivering the antioxidant benefits of the flavonols in it.
The final word, however, is portion control. A little bit of chocolate is good, but that doesn't mean that a lot is better. As Americans we tend to over eat because we put too much food on our plates. It is best to follow the admonition of our grandmothers, "Everything in moderation."
Tuesday, December 4, 2012
Chiming Inn
As I have been writing about my most recent stay in The Crescent City for the annual Po'boy Festival I have made numerous references to my lodging at The Chimes. It is an amazing B & B located in a quiet residential neighborhood Uptown and not far from the Garden District. The location is perfect for quick transit to Downtown and the French Quarter by either the fabled St. Charles Avenue streetcar line or the modern bus system that runs along Magazine Street. It is only 15 minutes from all the action but is a world away from the raucous din of Bourbon Street.
Jill, with the support of her husband, Charles, have about a half dozen rooms set around a enclosed courtyard that creates a small community setting for guests to congregate and share stories of the day's events. Another meeting place is around the long breakfast table where beginning at 8am each day a morning meal is served and plans are made to explore the sights, sounds and tastes of New Orleans. It is also there that Jill enthusiastically listens and offers advice on what to see and do and also what to avoid.
Though not a native, she has learned from her time in The Big Easy what works and conversely what does not. And she can let the listener in on the idiosyncrasies of life and politics there, like for instance, the rule that her Bed & Breakfast establishment cannot serve a cooked breakfast since she does not have a commercially licensed kitchen. No matter. Each morning she drives to a neighborhood French bakery (sometimes going the wrong way up a one way street!) and selects an assortment of fresh breads and pastries to serve along with sliced fresh fruits, cheeses and granola with yogurt. Add to that a cup of coffee or freshly brewed tea and the meal is perfect to provide a jump start on the day without being too heavy or filling.
Each room has its own personality and charm with unique items that Jill has found along the way. My corner room had twelve foot tall ceilings and in the bathroom hung an imported Italian chandelier that was carefully reconstructed after suffering "water issues" from Katrina. Everything about both my stays there was thoughtfully prepared, from the choice of bath soaps and shampoo to the spring water in glass containers to the personally created and annotated restaurant guide.
Want a pleasant home away from home when in New Orleans? Give Jill a call.
Jill, with the support of her husband, Charles, have about a half dozen rooms set around a enclosed courtyard that creates a small community setting for guests to congregate and share stories of the day's events. Another meeting place is around the long breakfast table where beginning at 8am each day a morning meal is served and plans are made to explore the sights, sounds and tastes of New Orleans. It is also there that Jill enthusiastically listens and offers advice on what to see and do and also what to avoid.
Though not a native, she has learned from her time in The Big Easy what works and conversely what does not. And she can let the listener in on the idiosyncrasies of life and politics there, like for instance, the rule that her Bed & Breakfast establishment cannot serve a cooked breakfast since she does not have a commercially licensed kitchen. No matter. Each morning she drives to a neighborhood French bakery (sometimes going the wrong way up a one way street!) and selects an assortment of fresh breads and pastries to serve along with sliced fresh fruits, cheeses and granola with yogurt. Add to that a cup of coffee or freshly brewed tea and the meal is perfect to provide a jump start on the day without being too heavy or filling.
Each room has its own personality and charm with unique items that Jill has found along the way. My corner room had twelve foot tall ceilings and in the bathroom hung an imported Italian chandelier that was carefully reconstructed after suffering "water issues" from Katrina. Everything about both my stays there was thoughtfully prepared, from the choice of bath soaps and shampoo to the spring water in glass containers to the personally created and annotated restaurant guide.
Want a pleasant home away from home when in New Orleans? Give Jill a call.
Monday, December 3, 2012
When Irish Eyes Are Smiling
Having lunch at 3 pm is a dangerous thing. But that's what I did the Monday I was in New Orleans. The meal at Mother's restaurant was nothing short of wonderful but I knew it would not hold me over till breakfast the next day. So I devised a plan to assuage what I knew would be my late night hunger pangs. I boarded the #11 bus that would take me back to The Chimes along Magazine Street. But before my usual stop at Constantinople Street I departed at Third and paid the folks at Tracey's a visit.
The Irish pub/restaurant has a storied past dating back to 1949 and has been a neighborhood hangout uptown for over six decades. They also have an amazing menu of regional fare, including over a dozen types of po'boys. Also among their offerings is the muffaletta, a monstrous sandwich made famous by the Central Grocery.
(see VinnyPost June 21 )
One muffaletta could alone feed a small family, being the size of a hubcap. It is a huge roll stuffed full of lunch meats, cheese and topped by the signature chopped olive salad. So I ordered a half sandwich to go and asked that the kitchen cut it in half. While I waited for it to be prepared and wrapped I also enjoyed another regional delicacy, boudin balls.
Happily on my way, after an interesting adventure in the dark to the cavernous second floor under renovation to view the plans for a banquet hall, I once again boarded the #11 bus for the few blocks back to my stop and walked back to my oasis at The Chimes. Sure enough by 9 pm I was hungry and I devoured half of the half of that Sicilian sandwich. By that time the olive oil had begun to seep into the roll making the sandwich even more flavorful.
One advantage to the muffaletta is that it does not need refrigeration. That is why it was the lunch meal of choice for the day laborers at the port of New Orleans during the beastly summer months. So I kept the other half of my evening repast and after passing through the TSA security check at the airport, enjoyed it for my own lunch before boarding my flight home the next day. It was all I needed and was a wonderful last meal in the Big Easy.
The Irish pub/restaurant has a storied past dating back to 1949 and has been a neighborhood hangout uptown for over six decades. They also have an amazing menu of regional fare, including over a dozen types of po'boys. Also among their offerings is the muffaletta, a monstrous sandwich made famous by the Central Grocery.
(see VinnyPost June 21 )
One muffaletta could alone feed a small family, being the size of a hubcap. It is a huge roll stuffed full of lunch meats, cheese and topped by the signature chopped olive salad. So I ordered a half sandwich to go and asked that the kitchen cut it in half. While I waited for it to be prepared and wrapped I also enjoyed another regional delicacy, boudin balls.
Happily on my way, after an interesting adventure in the dark to the cavernous second floor under renovation to view the plans for a banquet hall, I once again boarded the #11 bus for the few blocks back to my stop and walked back to my oasis at The Chimes. Sure enough by 9 pm I was hungry and I devoured half of the half of that Sicilian sandwich. By that time the olive oil had begun to seep into the roll making the sandwich even more flavorful.
One advantage to the muffaletta is that it does not need refrigeration. That is why it was the lunch meal of choice for the day laborers at the port of New Orleans during the beastly summer months. So I kept the other half of my evening repast and after passing through the TSA security check at the airport, enjoyed it for my own lunch before boarding my flight home the next day. It was all I needed and was a wonderful last meal in the Big Easy.
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