Bernaise
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Posts posted by Bernaise
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I never think of the sweet potato as a potato...so... How about using organic sweets - wash them well and leave the peel on and slice them. Do a single overlapped layer and make a cream based bechamel - use say 18% cream, nutmeg, onions, and add some of the parm. Nap the pots and pop them in the oven for about 30 minutes-poke for doneness. Pull them out, add the balance of the parm and toast til golden.
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Cultured sweet butter. Great cold. soft. melted. whipped. you get the picture.
Seems a little simple\ordinary but is a major player and you always know when someone has substituted something else for it-'cause it's crap.
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Just had a "lost weekend" of Negroni's at the cottage. We skipped the sweet Vermouth - cause we were out of it and garnished with thick half slices of lime and a teaspoon of orange juice. They were delicious until we ran out of lime and started using fat spanish olives (with pits).
I vaguely recall moving my hand in a karate chop fashion on a wooden table top and repeating over and over "what makes a a good drink GREAT is: booze, booze, garnish!"
jeez!
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I have a recipe for both chocolate and banana cake made with mayo but not from a mix....both are super easy and for aout 2 years in the lates 70's I think we had them twice a week
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Finely chopped hearts of celery (edited to add: make sure to include the tender leaves)
Minced garlic as much as you dare
Decent olive oil
plenty of salt and pepper
dribble of white wine vinegar (optional)
tossed with hot peeled and roughly chopped potatoes
no egg
no mayo
simple and popular
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Does a "Mr Sub" count?
I realize that the USA also has grinders etc but the soft white bun, the abundance of veggies and the "sub sauce" still make it distinctive to me.
How about sweet and sour rye?
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I must say those chocolate beauties look delectable!
I myself decided to try my hand at the tender French almond macarons. I reviewed the recipes and suggestions upthread and vaguely remembered a guest on Martha Stewart who suggested leaving the macarons out overnight before baking. I cobbled something together which I thought I would share.
Oh, I was a bit squeamish about raw egg white on the counter overnight so I settled for 6 hours!
I wanted something reminiscent of Provence here is what I devised:
6 oz of almond paste
1 packed cup of ground almonds (blanched)
1 large egg white
peel of two lemons finely rasped
1 heaped tbsp of fragrant lavender flowers (dried and pungent)
healthy pinch of sea salt
1 tsp of almond extract
I threw it all in the CuisineArt until it came together and rolled small balls, rolled them in icing sugar and then pinched to form irregular pyramid shapes.
I left them out for 6 hours and baked them for 15 minutes at 350.
They were neither too sweet nor too dry and not to blow my own horn too loudly - a phenomenal HIT!
Next time I will roll them and cut them into diamond shapes - just for a change!
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Well after reading through this thread and being inspired and tempted over and over again I decided I would try my hand at the "Nutella Tart". In fairness it souded a bit rich for me but it had everything I liked in it: an almond crust, dark chocolate, nutella and the fabulous filbert!
What a disappointment
the crust was perfect but the filling was so rich no-one and we are talking diehard desert eaters could finish a piece after dinner. The recipe suggested it served 8 we actually cut 8 portions out of half the tart!
I found it too unctuous with no relief offered by the nuts or the crispy crust!
Anyone else have this experience? And by the way, I followed the receipt to the letter including the size of the tart pan.
It has left me unsure if I would venture into another Herme adventure...
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cookies
my shortbread always spread and my florentines always clump.
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FitDay.com
This is the online calorie\carb\fat\sodium counting program that me and my friends enjoy using and it's free-although you can purchase it for even more detailed progress...
I find it quite detailed as is.
a nice feature it has allows you to enter nutritional labels on packages and has access to lots of prepared food items. You can even set your various goals and track your progress. Sadly it will not explain why your weight will plateau despite your stellar eating progress!
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Is corn on the list of foods that are purine friendly?
I hope so because polenta springs to mind for satisfying food. Again from my Mother's kitchen -rabbit braised in white wine and sage and pearl onions served with soft polenta. The beauty of polenta is that it does not require lots of fat or cream to make it palatable. The smallest amount of sauce from cooked meat makes it a meal!
Someone mentioned barley- beat me to it
but back in 1995 all of Friuli was making risotto with barley. If you like the sticky consistency of risotto the barley will fit right in.I know it's not winter yet but chesnut and lentil soup is a thing of beauty. another real treat for now and again is the roasted duck leg confit with lentil dinner-peel off the skin for someone else before you tuck in-you will enjoy each and every calorie guaranteed.
Pumpkin\butternut squash+ kale curry- and I understand that basmati rice is the best of the white rices to eat.
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Green salad is our friend!
I grew up in a household where green salad was served every dinner. Often soup was also served. as a result we ate less meat - a typical meal might be: leek and rice soup, roasted chicken with a carrot or two and a green salad.
What I learned from this is shake up what you eat with texture and temperature and it helps satisfy. If you eat only a salad you will be unsatisfied physically and emotionally-which can easily lead to a justification of nibbling.
Greens can seem flimsy and unsatisfying but they do provide lots of crunching and digestion advantages, so, here is my favourite way around the salad:
Use about 4-6 cups of greens, and dress them lightly with olive oil and vinegar. I feel if you dress the greens first they will wilt slightly and I find them more enjoyable this way!
Next add a layer of the veggies you enjoy-chopped a bit finely i.e. tomato and cucumber.
Top layer, 4 oz of meat-highly flavoured and shredded. Sometimes I do curried chicken(and use a sweetier style dressing) or flank steak and use fresh ginger and garlic.
1 slice of thick cut bacon cooked crisp and crumbled also great-especially with bitter greens.
Fruit and nuts!! strawberries and toasted sliced almonds! Cherries and toasted hazelnuts! try it they're great!
Also I sometimes tire of the rawness of salad my substitute is cooked veggies at room temperature.
Green beans french style, or the flat italian beans are great cooked dressed just like a green salad and made heartier with the addition of a hard-cooked egg.
For dinner I also like green peas thrown frozen into a flat pan where half an onion and about 2 thin slices or equivalent of prosciutto, pancetta or italian salami with a touch of rosemary and if needed a dribble of white wine or chicken broth is added. I consider this a meat and potatoes dish!
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I'm throwing my hat into this ring with a cautionary caveat: please let's not start a huge and ugly fat war!!
MizDucky clearly you have put a great deal of thought and reflection on this topic and frankly I feel you have addressed the issues the larger public seems to want to ignore.
I am a proponent of 'everything in moderation including moderation' but after years of watching carefully and getting regular exercise - I seem to be losing the battle
Seems to me we have a million stories of the friend who can eat anything or as someone stated earlier the fitness\foodie wonderwoman. But the focus always seems to be on losing the weight with little if any discussion around the topics that always seem to be on my mind:
Why do those 'eat anything' people have that ability? and why don't I?
Where does metabolism come from an how does it work?
What happens metabolically\chemically\organically? to persons who reach adult with more than 50 lbs to lose? (Ithink there is a real difference between persons trying to shake 10-40 lbs vs. those at 40 or higher)
Consider a study that found that thin people would eat the same amount ice-cream whether or not it had salt added to it. By contrast larger people were discerning and would not eat the salted ice-cream, but, would double up on portions when it was not.
People who enjoy food really enjoy flavour. My thought is that MD's etc are hoping to convince us that if we take the colour and flavour out of food it will be less attrtactive and therefore we won't eat as much. All those years of science, logic and medical training and sadly flawed thinking.
Burn more than you consume...makes so much sense and yet...for many people this doesn't seem to work. Wait let me qualify, it works to a point. A good friend decided to take on the consume less burn more theory-walked 8km per day(to work and back), rode a stationary bike for 1 hour every other day and alternated with circuit training. She carefully regulated her diet from 1500 to 2000 per day (which many of you would be shocked to learn is actually not as much food as you'd think!). Gave up alcohol for 2 years and refined sugar for 3 years. Her results: she lost 65 lbs in about one year..she excitely expected the rest (40 lbs to follow), but no. Three years after she started her journey, she is healthier but those 40 lbs would not budge and have not. What gives? Her MD says she is still 'obese' and therefore at risk for other health conditions.
My last thoughts are about sugar and women. Supported by what I have read in the PMS cravings thread I really have to wonder how women are much more complicated hormonally etc and need to regulate their blood sugar in vastly different ways then men do. I've met lots of men who 'forget to eat' but not a woman. Even the ones who control their eating are thinking about it all the time.
I suppose we need a total reframe: there are people on the planet who have no choice but lentils and rice pretty much every day. So enjoy the variety and the choices we have and accept that butter is not always the enemy
Jeez what a rant\ramble I've had...food ideas will follow.
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I like the convenience of bottled water for road trips but I'm a tapper all the way!
I can't help but think about the old joke about selling a fridge to an inuit. Convincing a huge group of people who drink probably the most flitered and disease free water on the planet to buy water seems like pure genius to me. and doesn't coke make dasani? which I guess means they've got you either way...genius I tell ya!
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If you like curry-buy a jar of Patak's curry paste -lots of variety around heat and type. Plenty in the jar for tons of meals!
Some of my fav's include:
coconut curried pork
chick pea curry - chana aloo
curried cauliflower with onion and red peppers-add potatoes and it is gobi aloo
curried carrots and red lentils
and last a quick and easy - curried green peas with paneer or extra firm tofu crumbled and then spoon this into a piping hot baked yam! yum!
If any of this sounds worthy, let me know and I will post recipes as requested.
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mandarin orange segments.
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I've been aching and pining for something called Bar Six, gone forever in Canada...Recently though, I tried the Kinder Bueno Bar - and just like that it has brought me back to my Bar Six days!! yummy!
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I always get inspiration when I have to prepare a meal that is missing either one or more key ingredients. The game I play is -how would I make this dish if I couldn't use dairy for instance?? I have made some beautiful soups this way. another is what could I substitute for bacon (as if!) that might come close or feel close.
I find the rut I'm in is usually related to visiting the same old same old ingredients that I most enjoy and use - over and over and over you get the idea. Pull some of your fav's out of the mix and voila whole new game!
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Past two days I am stangely dissatisfied with every little bit that I eat. Salad-not enough, chocolate-not right, peanuts-not salty enough, etc.
I have been dreaming about my weekend away in Montreal, on the list: Schwatrz's smoked meat sandwich hell-maybe the platter. Dinner at Ferriera - grilled sardines and dripping red steak and because we are in "la belle province" tarte a sucre - translates as sugar pie but trust me it is less pie and more silky and creamy and maple-y!!
And I'm not settling for a tartlet - oh no I will have a full tarte 9"
ooh jeeeeez how could I forget, frites! and artisanal cheese
oh yeah and some jazz
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I thought I could....but I can't, I just can't....
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I had a friend who's interest in food was minimal at best. He once served me tinned beans with cold slices of weiner on the top - yuck! However even he drew the line at Taco Hell claiming, "I will not eat food that costs $0.69!
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so....does drinking lots of diet soda make one diabetic? Does diet soda lead to diabetes? Are people more prone to diabetes more likely to consume diet soda?
My problem is with the amount of salt and caffeine in the sodas. Water is refreshing but after a few glasses a bit boring. Sometimes to distract myself from overeating I will enjoy a fruit flavoured sparkling water-or a squeeze of lemon in water works.
But sometimes you need something something.
And only bubbly salty caffeinated goodness will do.
Frankly, I'm enjoying a summer cold at the moment and have discovered sugar free "crystal light" slurpees at the 7-11. My throat thanks me even if my liver is less than enchanted
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I made a red and white meal at Valentines day.
Veuve with a raspberry heart
Carpaccio
lamb loin rare, heirloom beets, red radicchio
desert we enjoyed in bed - coeur a la creme with strawberries-some dipped in noir de noir...
it was a memorable weekend and 6 months...and then just like that
phhfft it was gone
theme meal, i should have known better!
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At the Jelly Belly website you can recommend a flavour...I'm still hoping one day to see Tiramisu and rum raisin -icecream
Martha!
in Food Media & Arts
Posted
ooooh I'm so looking forward to seeing it! Many a fabulous sleep I have enjoyed listening to the evenly modulated tones of Satan...I mean Martha.
I have missed her and I really mean it.