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Friday, March 26, 2010
Thursday, March 25, 2010
Quinoa
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[4] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[4]
Finally They started to think about our health
If you think the health care reform bill had nothing to do with your lunch, think again. A little noticed national calorie labeling rule tucked into the legislation assures that within a couple of years, everyone who walks into a chain restaurant will see calories counts displayed alongside the price of a meal.
The public health concept is twofold. Making restaurants post calorie counts might drive them to compete with healthier menu items instead of just on price and taste. And if customers learn that a Whooper is 670 calories and a caramel Frappucino is 380, they might make different choices.
New Yorkers have been living with highly visible calorie counts on chain restaurant menus for a couple of years. The results have been mixed at best.
Although the federal law is based largely on the one designed by the New York City Health Department, there are difference.
The rules about where the calories counts have to be at drive-through menus have been tightened. And the law only applies to chains with 20 restaurants or more. The New York law applies to chains with at least 15 restaurants. The change was requested by the National Restaurant Association, which wanted uniform standards nationwide.
Sixteen other states and localities have passed similar laws, and more are pending. The national law will supersede the local laws. So the Centers for Science in the Public Interest, which began a campaign for nutrition labeling at restaurants seven years ago, is suggesting people who worked for the fast food calorie labeling law turn their attention to getting calorie counts listed at cafeterias in hospitals and government buildings.
The public health concept is twofold. Making restaurants post calorie counts might drive them to compete with healthier menu items instead of just on price and taste. And if customers learn that a Whooper is 670 calories and a caramel Frappucino is 380, they might make different choices.
New Yorkers have been living with highly visible calorie counts on chain restaurant menus for a couple of years. The results have been mixed at best.
Although the federal law is based largely on the one designed by the New York City Health Department, there are difference.
The rules about where the calories counts have to be at drive-through menus have been tightened. And the law only applies to chains with 20 restaurants or more. The New York law applies to chains with at least 15 restaurants. The change was requested by the National Restaurant Association, which wanted uniform standards nationwide.
Sixteen other states and localities have passed similar laws, and more are pending. The national law will supersede the local laws. So the Centers for Science in the Public Interest, which began a campaign for nutrition labeling at restaurants seven years ago, is suggesting people who worked for the fast food calorie labeling law turn their attention to getting calorie counts listed at cafeterias in hospitals and government buildings.
Wednesday, March 24, 2010
The new generation of trout
hot smoked tasmanian trout over a miso cauliflower puree w/ spiced broth
mesquite hot smoked tasmanian trout filets, finished in a pan to crisp skin and caramelize
puree: cauliflower, boiling potatoes (both boiled in whole milk), white japanese miso paste, butter, maple syrup, salt to taste
broth: beef broth, thai fish sauce, cinnamon sticks, star anise, clove, orange rind, fresh garlic cloves – reduce 3 or more hours, continually adding broth to thin
The Prince Antonio De Curtis
Charlie Trotter an One and Only Chef
About Charlie Trotter
Charlie Trotter opened Charlie Trotter's (Chicago) in 1987 with his father, Bob Trotter as his partner. The restaurant has been open for 22 years.
Chef Trotter did not come from a "food focused" family. His interest in food was developed while he was in college and his roommate, Joel Fish (who was an avid cook) would prepare various courses for his friends to taste. Trotter became interested in what Joel was doing, and soon found himself immersed in the world of cookbooks and preparing meals as a way of entertainment for his friends and roommates!
Mid way through his college tenure (University of Wisconsin in Madison, WI) he decided to take a year off and read every book he could. This included cookbooks. As a way to make a living while on this break from school, Trotter took a job as a waiter. Upon return to college, where he earned his Bachelor's of Science degree in Political Science, he began once again cooking and actually doing small catering parties.
After graduating from college Trotter traveled around the U.S. and Europe to dine at only the finest restaurants. He wanted to learn how the "best" gained that title, and see what the future could possibly hold for him.
He returned to the States and began doing catering parties (tasting menu format) for friends of his family. This was his way to "test the waters" on his culinary skills and his focus on the caliber of service and wine emphasis he desired. After doing this successfully for just over a year, he decided to open Charlie Trotter's --with his now deceased father, Bob Trotter, as his partner.
The figure who most impressed Trotter during his culinary development was Fernand Point (of the famed Ma Gastronomie). Trotter was impressed most by Point's sense of generosity...and to this day it is something which resonates within Trotter's own highly philanthropic nature.
Trotter never went to culinary school, and is completely self taught. His first cooking job was at a restaurant in the North Shore area of Chicago called Sinclair's (of the famous Gordon Sinclair). He was a cook there and worked under many now well-known chefs including Norman Van Aken and Carrie Nahabedian.
Chef Trotter has always had a strong philanthropic sense and his establishment of the Charlie Trotter Culinary Education foundation (which supplies scholarships to those entering culinary programs) as well as the Excellence Program (which allows high school students to come in and experience the cuisine of the restaurant, all the while hearing from various staff members about how they pursue excellence on a daily basis) are two closest to his heart.
Charlie Trotter – a living, culinary philanthropic legend! Although if asked, Trotter himself might say "A legend is an old person who is known for what they used to do – I’m still doing it!" A favorite quote from one of his jazz heroes, Miles Davis.
Charlie Trotter opened Charlie Trotter's (Chicago) in 1987 with his father, Bob Trotter as his partner. The restaurant has been open for 22 years.
Chef Trotter did not come from a "food focused" family. His interest in food was developed while he was in college and his roommate, Joel Fish (who was an avid cook) would prepare various courses for his friends to taste. Trotter became interested in what Joel was doing, and soon found himself immersed in the world of cookbooks and preparing meals as a way of entertainment for his friends and roommates!
Mid way through his college tenure (University of Wisconsin in Madison, WI) he decided to take a year off and read every book he could. This included cookbooks. As a way to make a living while on this break from school, Trotter took a job as a waiter. Upon return to college, where he earned his Bachelor's of Science degree in Political Science, he began once again cooking and actually doing small catering parties.
After graduating from college Trotter traveled around the U.S. and Europe to dine at only the finest restaurants. He wanted to learn how the "best" gained that title, and see what the future could possibly hold for him.
He returned to the States and began doing catering parties (tasting menu format) for friends of his family. This was his way to "test the waters" on his culinary skills and his focus on the caliber of service and wine emphasis he desired. After doing this successfully for just over a year, he decided to open Charlie Trotter's --with his now deceased father, Bob Trotter, as his partner.
The figure who most impressed Trotter during his culinary development was Fernand Point (of the famed Ma Gastronomie). Trotter was impressed most by Point's sense of generosity...and to this day it is something which resonates within Trotter's own highly philanthropic nature.
Trotter never went to culinary school, and is completely self taught. His first cooking job was at a restaurant in the North Shore area of Chicago called Sinclair's (of the famous Gordon Sinclair). He was a cook there and worked under many now well-known chefs including Norman Van Aken and Carrie Nahabedian.
Chef Trotter has always had a strong philanthropic sense and his establishment of the Charlie Trotter Culinary Education foundation (which supplies scholarships to those entering culinary programs) as well as the Excellence Program (which allows high school students to come in and experience the cuisine of the restaurant, all the while hearing from various staff members about how they pursue excellence on a daily basis) are two closest to his heart.
Charlie Trotter – a living, culinary philanthropic legend! Although if asked, Trotter himself might say "A legend is an old person who is known for what they used to do – I’m still doing it!" A favorite quote from one of his jazz heroes, Miles Davis.
Friday, March 19, 2010
Thursday, March 18, 2010
wagyu beef
Wagyū (和牛?) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Ōmi beef and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about $500 USD per 150 grams of filet steak sold retail in Japan).
The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
very good.....fantastic
Tuna tartare:
4 oz yellowfin tuna diced
1/2 avocado diced
1tbs olive oil
1tsp truffle oil
1tsp sweet thai chili sauce
1/2 lemon juice.
mix together and serve over toast fois gras.
4 oz yellowfin tuna diced
1/2 avocado diced
1tbs olive oil
1tsp truffle oil
1tsp sweet thai chili sauce
1/2 lemon juice.
mix together and serve over toast fois gras.
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