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Christopher Haatuft

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Everything posted by Christopher Haatuft

  1. Lobster is quite high in cholesterol. For your carpaccio, perhaps try using salmon or tuna which have roughly half the cholesterol content of lobster; additionally, the Omega-3 fatty acids in salmon aid in overall cholesterol reduction. As another cold-water fish high in Omega-3 fatty acids, trout is an excellent choice. Good call on staying right away from shrimp which has cholesterol through the roof. Other heart-healthy fish choices are snapper, cod, halibut and mackerel. Certain plant foods such as soy (tofu et al) and those with soluble fiber (cruciferous vegetables as Genny mentioned, apricots, beans) have been shown to actually lower cholesterol. ← Ill try to steer away from the lobster then...
  2. Abra, you're a woman after my own heart. ← dark chocholate is good for the heart? How? But that takes care of the dessert
  3. Well its more for fun than beeing educational. The people Im having the class for probably knows more about whats good for the heart than what I can teach them, as its their field of work But yes, it has to be something they can take home with them. When I hold my courses I want to teach them techniches and fundamentals so that they can apply that to their homecooking, but I belive its also nice to show some stuff they feel they couldnt come up with themselves. For the exotic part, most of the ingredients are local, and Im on a stockfish crusade
  4. Im going to a festival this summer in a smal town called Calella north of Barcelona and I will need some time to recooperate after the shows. I plan on renting a car and Id like to stay somewhere cheap and nice away from the tourists (most of them anyway). Also the eating has to be good. I find that the touristplaces in Spain is about as gastronomacly interesting as stale bread. So please let me know if you have a recomandation for a nice little town or hotel somewhere within a couple of hours drive of Barcelona.
  5. Im holding a cooking class for some heart specialist this week and I was hoping you had some ideas on food I could teach them to cook. It has to be about beeing able to make good food without to much dairy, fat and salt. For the menu I plan something like this; Welcome dish; Saffron and liqurice root chicken soup Snack during the course; Trout sashimi with soy/sesame/sherry dipping sauce First course; Spiny lobster carpaccio Main course; Stockfish poched in chiliinfused oliveoil Dessert; Marinated fresh fruit with lime granite topped with vanilla-vodka So if you have any input on something else I could make, ingredients thats good for the heart, ingredients thats bad for the heart or just a comment on the menu, your thoughts would be appreciated.
  6. Actually I was in London for the Easter, but the restaurant was closed for the holiday. Ill be back, though...
  7. What a perfect topic to make my first post in! I bought the book after reading Bourdains " A cooks tour". Im an apprentice cook here in Norway and I found something Ive been missing in that book. Norway used to be a poor country before we found our oil, so this book could easily reflect our own culinary history, but alas, the only place youll find offal and variety meats is in the sausages and meatpuddings at the butcher. Im now officially on a mission to lead the norwegian people back on track to savour the whole beast.
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