Tuesday, November 9, 2010

Perfect fall snack


torkadeappelringar

Locally grown apples - preferrably from your own garden, if you have that option - dried to crisp yet chewy snacks. I borrowed a friend's dehydrator and that worked out really well, but you can oven-dry these as well. Or even air-dry, but they won't be as crispy.

You can dip the slices, pre-drying - in lemon juice to prevent browning, and you can add spices like cinnamon or cardamom. I did nothing at all to this batch though - the apples are delicious all on their own.

Simple dinner idea

kyckling-korv-rödlök

Got it from Nigella's latest book: chicken legs, spicy sausages and potatoes, sprinkled with chopped red onions and orange zest. Mine was in the oven for a few minutes too long, but the basic idea was pretty good. Will try it again.

France: Gérard Mulot, Poilâne, Pâtisserie Stohrer, and Angelina

All appointments canceled on a day like this. The weather! Can you believe - hail?! And crazy wind, one more time. There first sight of snow for 2010 was recorded in Central Park this morning. I had my scarf tied so tight and high, round my neck, mouth, and nose...it was a wonder I could see where to walk!

Take me to Hawai'i where the sun is bright and I can indulge in malassadas and fresh mochi (lots of mochi!) all day.

Or even, Paris. At least there I may feast on marshmallows, aka, Guimauves from Gérard Mulot. Kiwi, blueberry, orange, and strawberry! Monsieur P didn't even bat an eye when I insisted on having guimauves for breakfast.

No he did not. Instead, he spoiled me with more sweets.

"Croissant, my dear?"

And no more than ten minutes later, "perhaps a Chausson aux Pommes?" Boy, does this fellow know the way to my heart ;)

And he also knew that while the Chausson aux Pommes from Gérard Mulot was lovely, it was the Chausson aux Pommes from Poilâne that was AMAZING.

Yes, amazing. Buttery, golden, all those sweet apples, still warm and tucked into that flaky crust. We had one, two. And then back the following morning, again, one, two. The single best habit we developed on that holiday.

A short metro ride took us to Pâtisserie Stohrer in the afternoon for...

...Puits d'amour. These little gems literally translate as "wells of love." How precious is that?

It all makes sense when you bite into layers of puff pastry and sink your teeth into sweet depths vanilla bean speckled custard, soft and cool with a crackly top of golden caramel.

We couldn't help but pick up some Chocolate Marzipan on the way out, heheh. They were delightful to nibble on at the cafe, a glass of wine on the side and book in hand.

But we mustn't forget to stop at Angelina...

...one Mont Blanc to share please! Yes, that is all cream. Good glory.

Alas, there was no room for their famed hot chocolate, but that is alright, Monsieur P promised we'd be back soon enough ;)

[For a little more sweet something:
the Pierre Hermé post]

Gérard Mulot
76 Rue de Seine, 6th Arr.
01 43 26 85 77

Poilâne
8 Rue du Cherche-Midi, 6th Arr.
01 45 48 42 59

Pâtisserie Stohrer
51 Rue Montorgueil, 2nd Arr.
01 42 33 38 20

Angelina
226 Rue de Rivoli, 1st Arr
01 42 60 82 00

If at first you don't succeed.... My Project Food Blog Journey

Well, my journey with Foodbuzz's Project Food Blog is over- I am not advancing to round 3 of the competition. Besides the thrill of competing against other foodbloggers, what did I gain from competing?  After all, there was the pressure of developing and writing posts on a tight timescale, the time spent planning, preparing, photographing, writing and editing.  And for what?

I became familiar with so many new bloggers whom I hope to continue to follow.  I have read so many posts with different styles, and voices and perspectives.  I learned about new dishes and cuisines and ingredients. I had a great time being primped and posed like America's Next Top Model by my daughters who helped with the concept and the taking of my PFB profile picture.  I enjoyed support from family and friends and readers.

Am I disappointed? Yes of course.  Competing successfully and having your blog assessed by judges whom you respect as worthy is very validating, and as a Type A personality, I keep second guessing, "What could I or should I have done differently?" What can I do to make my blog better?  How can I connect with more readers, increase my appeal?  I will have to experiment, and stretch, and polish.

So now that my time as a competitor is over what will I do?  First I will support my friends who are still competing in PFB !  I will turn my immediate focus on getting ready for my son's wedding on October 16 and the rehearsal dinner that I am hosting at our home. I will make new dishes and work to share the stories that go with them.  I will share with my readers  new restaurants, new ingredients, new experiences and I hope that these shared experiences will make my food and my life richer and full of flavor!

Sunday, October 31, 2010

Supervalu Launches Health and Wellness Program

Supervalu Inc. has announced the launch of a whole-store health and wellness program called "living healthy with my diabetes." 

The Company reported that the program offers a variety of resources to make life easier for customers living with diabetes, including educational materials, health screening tests, group and individual diabetes education and training programs, medication management consultations, nutrition information, dietary tools, products and other services. 

In addition to the resources that will be available year-round, Supervalu reported that the company's nationwide family of stores, including Acme, Albertsons, Cub Foods, Farm Fresh, Jewel-Osco, Shaw's/Star Market, Shop 'n Save, and Shoppers Food & Pharmacy, will kick off the program with a number of special, limited-time offers between Nov. 7 and Nov. 20 in honor of American Diabetes Month, including: 

-Free blood glucose test screenings in selected locations with pharmacies Nov. 13, from 10 a.m. to 2 p.m.
-Health screenings for A1C, cholesterol and liver function
-Savings booklets for discounts on diabetes-related products, where available
In a release on Oct. 30, the Company noted program elements that are available year-round:
-"Eating Healthy with Diabetes" store tours guided by specially trained pharmacists and registered dietitians covering topics such as choosing healthier foods, reading Nutrition Facts labels and identifying better-for-you food options 

-Diabetes-friendly menu ideas and recipes, which can be accessed online through store websites
-In-store pharmacy services including diabetes education, diabetes self-management services, blood glucose screenings, blood pressure monitoring and face-to-face medication reviews
-General nutrition information from registered dietitians 

-Diabetes products such as equaline test strips, glucose tablets, blood pressure monitors, lancets, and latex and vinyl gloves
"Our neighborhood grocery stores are uniquely positioned to be a one-stop solution for people with diabetes," said Chris Dimos, SUPERVALU president, pharmacy operations. "In addition to offering nutritious foods in our grocery aisles, our pharmacists and dietitians can help educate customers, provide personalized training and guide them to the information, products and services they need to maintain a healthy lifestyle. The program is part of our commitment to provide convenient, affordable health and wellness solutions to our customers." 

Supervalu reported that it would introduce the program as diabetes increasingly impacts the lives of more Americans and their families, at a high price both physically and financially.
According to a release, the reported incidence of diabetes has climbed to 11.3 percent of American adults, and if current trends continue, 15 percent will be living with diabetes by 2015, according to the Gallup-Healthways Well-Being Index1. Among the factors driving the incidence of diabetes is the upward trend in obesity: Americans who are obese are nearly three times as likely as those who are not obese to report having been diagnosed with diabetes.
According to the Centers for Disease Control, 57 million Americans currently have pre-diabetes, which puts them at risk for developing diabetes, as well as heart disease and stroke, in future years. The total estimated cost of diabetes in the United States is $174 billion in excess medical expenditures, disability, work loss and premature mortality2. 

The disease also is a concern among ethnic populations. Research shows that 15 percent of African Americans and 14 percent of Hispanics suffer from adult onset diabetes3.
Diabetes is defined by high blood sugar levels that happen when the body loses the ability to make or use insulin effectively. When insulin is not available for cells, the body cannot obtain the glucose or sugar from foods eaten to use it as energy.
Types of diabetes and related conditions include:
-Type 1 diabetes - occurs when the body does not produce insulin. Type 1 is usually diagnosed in children and adults. Treatment includes regular blood sugar tests, insulin therapy and other medical intervention.
-Type 2 diabetes - occurs when the body either doesn't make enough insulin or doesn't use insulin effectively. The condition can often be managed by diet, exercise and blood sugar monitoring.
-Pre-diabetes - occurs when blood glucose levels are higher than normal but not high enough to be diagnosed. Those with pre-diabetes are at risk for developing type 2 diabetes. It may be avoided by weight loss and increased physical activity.
Supervalu said it has made a commitment to health and wellness as busy, budget-conscious consumers seek convenient solutions for their everyday health needs. The living healthy with my diabetes initiative is the latest example of this commitment, offering consumers a holistic approach that includes both grocery and in-store pharmacy services, the Company reported.
In fact, the company said its pharmacies have evolved from filling prescriptions to offering a variety of immunizations, personalized health screenings, and clinical health education and management services for a variety of health conditions.
In-store pharmacies play a role in health and wellness issues as consumers are increasingly putting their trust in them to help meet their medical needs. A December 2009 Gallup Poll showed that two out of every three respondents (66 percent) rated pharmacists "very high" or "high" when asked about honesty and ethical standards, second only to nurses among the top five most highly rated professions4.
"Beyond the pharmacy, our stores offer tips and tools to help customers living with diabetes better manage their diets," Dimos said. "Managing diabetes with a food plan is about understanding the importance of balanced nutrition and choosing from a variety of food groups throughout the day. Our stores offer the resources that people with diabetes need to enjoy controlled portions of foods from every food group, so they can eat what they love, balanced with what they need." 

Supervalu Inc. is a company in the U.S. grocery channel that serves customers through a network of stores composed of traditional retail stores, including in-store pharmacies; hard-discount stores, and independent stores serviced primarily by the company's traditional food distribution business.
More Information:
www.supervalu.com

Fish Face

fish-face 

All the action is behind the counter in this squidgy slip of a Darlo eatery, where snaring one of the high-legged tables can be dicey, given the no-bookings-after-7pm thing.
Sashimi is sliced, tuna seared and copper pans are set to sizzle amid a rush of flames and smoke.
So what to order, when you know it's all going to be good? Daily specials beckon from the glass-backed wall menus, and sushi is rolled as you ponder, but all you really need to know is that owner Steve Hodges is a die-hard fish nerd.

There's tuna tartare - sweet darkish cubes to toss with chilli rings, chilli salt and capers; or steamed custard (chawan mushi style) flaked with mud crab, enoki, cress and black sesame.

The gleaming sashimi platter is full of extra treats, such as pickled seaweed and cucumber salad, and a thick fillet of cobia (wild kingfish) comes with caramelly onions and pine mushies. Even dessert is exciting: an eggy brulee with a suitably crackly top.

The SMH Good Food Guide 2011 is edited by Terry Durack and Joanna Savill. You can buy the guide at smhshop.com.au.

Good Food Guide Recipe Book

With the launch of the brand new recipe book from the UK's best-selling restaurant guide - The Good Food Guide - we asked the British public about their cooking habits. 

Budding chefs

How confident are you in the kitchen? As part of the launch of the Good Food Guide Recipes book - featuring recipes from chefs including Michel Roux Jr - we asked over 1,200 members of the public* about their cooking habits to find out, with some surprising results.

Interesting, Brits don’t just age gracefully, they age creatively too.         We found a fairly even split between those who cook creatively and those who follow the recipe, but almost half of those who experiment were aged over 65. Perhaps unsurprisingly the most poorly represented age-group when it creative cooking were the 16-24 year olds.

Some results were less surprising though. Fond memories of mum’s, rather than dad’s, home cooking are justified by our results which showed more than half of women are good all-round cooks in comparison to 37% of men. What’s more, 10% of men never cook, in comparison to only 1% of women.

Good Food Guide Recipe Book

Budding chefs now have the chance to match the gastronomic excellence of their favourite chefs with the Good Food Guide Recipes book. After 60 years of the highest-quality independent restaurant reviews, the Good Food Guide is offering members of the public an insight into what makes good food great with recipes from, among others, Raymond Blanc and Michel Roux Jr.

The Good Food Guide Recipes book makes an ideal Christmas gift and  includes step-by-step recipes from 60 of the UK's best chefs and restaurants. It can be ordered on 01992 822800 (£25.00, p&p free), at our online bookshop or from good bookshops. And you can find our more about the 2011 Good Food Guide here.

Interesting Fact About Tomato


Despite the extreme  popularity of tomatoes  and many countries, it is true that they are poisonous. Though the fruit itself doesn’t contain poison, the stem as well as the leaves contain a chemical known as glycol alkaloid.


Higher levels are said to be found in wild tomatoes, but those grown domestically still contain glycol alkaloid. This chemical is known to cause upset stomachs and nervousness. The leaves and stem can be used in cooking for flavor, but must be removed before eating. This chemical is so powerful that it is actually used as a way to control pests.
Interesting fact: In 1893, in the U.S. Supreme Court case, it was argued whether or not a tomato was a vegetable or a fruit, which dealt with taxes being paid on vegetables and not fruits. In the end, the court ruled that a tomato is a vegetable when referring to the Tariff Act, but is botanically a fruit.