Monthly Archives: October 2012
Another great looking homecooked meal from a blogger friend Sybaritica! Take a look
When I featured Pickled Mustard Greens in a recent foodstuffs post, I mentioned that my wife and I especially like them cooked with pork belly slices. My wife is out of town at the moment but I have a hankering for this homey dish so I thought I would whip up a batch for my supper and share the very simple little recipe with you…
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Things to thinks about!
This is an article is courtesy of Vancouver Metro News and reported for your information.
Bad news sugar lovers: a diet high in fructose won’t just make you fat, it may also make you stupid, according to research out of California.
A steady high-fructose diet disrupts the brain’s cognitive abilities, leading to poor learning and memory retention, says a study by Fernando Gomez-Pinilla, a neurosurgery professor at the David Geffen School of Medicine at UCLA and Rahul Agrawal, a visiting UCLA postdoctoral fellow from India.
“This type of diet. . . (affects) the transmission of information across cells. . . learning and memory and practically any type of brain function depends very much on how transmission is transported across cells,” Gomez-Pinilla said in an interview with the Star.
Almost a third of Canadian kids overweight or obese: StatsCan
Video: Tackling childhood obesity
Fructose not a “a metabolic evil,” scientists say
Their study, published in the May 15 edition of the Journal of Physiology, looked at high sugar consumption, focusing less on naturally occurring fructose in fruits and more on the fructose in high-fructose corn syrup.
Research has already proven a high-fructose diet leads to a slew of health concerns, including obesity, diabetes and fatty liver.
The U.S. is the world’s largest consumer of sweeteners.
High-fructose corn syrup, which acts as a preservative and sweetener, is found in a variety of processed foods, from soft drinks and baby food to salad dressings and condiments.
The average American consumes approximately 21 kilograms of cane sugar and 16 kilograms of high-fructose corn syrup annually, according to the U.S. Department of Agriculture.
Role of fatty acids
Gomez-Pinilla and Agrawal studied two groups of rats, both of which drank a fructose solution in their drinking water for six weeks. One of the groups also consumed omega-3 fatty acids, from flaxseed oil and a DHA (docosahexaenoic acid) capsule. Omega-3 fatty acids have been found to guard against heat disease, high cholesterol and mental conditions such as bipolar disorder and depression, according to the University of Maryland Medical Center.
Both rat groups were trained on a maze for five days before starting their new diet. After six weeks, Gomez-Pinilla and Agrawal retested the rats on the maze to monitor brain function and memory retention, noting the rats that consumed the fructose solution without the omega-3 fatty acids had problems with how they were able to think and recall routes in the maze.
Those rats also showed a resistance to insulin, a hormone that regulates sugar levels in the body.
“Rats fed on a (omega-3 fatty acids) deficient diet showed memory deficits in a Barnes maze, which were further exacerbated by fructose take,” the authors write.
They found that a rich diet of omega-3 fatty acids counteracted the negative affects of fructose.
Implications for humans
In terms of humans, Gomez-Pinilla predicts such changes in the brain to happen within six months to a year.
“The implication(s) here (are) the high consumption and the chronic consumption for man,” Gomez-Pinilla said, adding research needs to be done on the specific affects on humans.
“We don’t know yet how long (the damage) can last.”
The war on unhealthy food choices is a growing. In September, New York City announced it would ban sugar-filled drinks larger than 16-ounces from concession and fast-food stands, restaurants and movie theatres.
In Canada, a push on healthy eating is on the rise as the country grapples with the fact that 31.5 per cent of Canadian children aged 5 to 17 are either overweight or obese, according to a Statistics Canada report released in September.
“Diabetes is very prevalent in western society. It’s known already there is an (epidemic) of diabetes, which is highly related to a consumption of foods high in sugar,” Gomez-Pinilla said.
Gomez-Pinilla advocates a nutrient-rich dietthat includes omega-3 fatty acids and a proper mix of healthy choices to offset the dangers of fructose.
Foods that are rich in omega-3 fatty acids include flaxseed oil, some types of fish, such as salmon, and nuts.
News Worth Sharing:
Torstar News Service
- Sunterra Market – Keynote
From the very moment you walk through the door you will know that you are about to experience something different, something unique and comforting at the same time.
If you just stood and closed your eyes and just let your senses take over you may think you are walking through a European market…..
The atmosphere in Sunterra is similar to a sprawling “market” with a European flair.
I have never seem such a well oiled machine of offerings from groceries, fresh meats, pork, baked goods, fresh fruits and vegetables….. And much more!
Downstairs you can follow a long wall of fresh offerings starting at the “deli” style case and then over to the cut meats, pork of all types and poultry. Continue on to the bakery and see the busy pasty chefs fashioning delectable treats all day!
Some might be coming in to grab an absolutely delicious meal (breakfast, lunch or dinner or snack) to eat in or to take out, or head to the 3rd floor to the sprawling restaurant with different flavor stations with the days specials all made from accredited chefs or culinary trained cooks….. Don’t be fooled or scared about the line of people as this highly experienced crew will get your extremely delicious meal in your hands or to your table quicker than you would think.
Later in the afternoon (after 4 I believe the eating area around the corner of the restaurant turns into a lounge for you to enjoy even more great culinary treats and possibly pair it with one of the nice wines off what looks to be a very nice wine selection.
Today, Pickled Chipotle beef brisket with rice or potatoes and fresh vegetables mmmm…. So many flavors came through!
On my way back down to the main level I was immediately drawn to a test kitchen that I learned performs cooking classes and demonstrations among other fun events…. What a great idea for inspiring amateur cooks or aspiring foodies……
This unique and wonderful concept is brought to us by the Price family who’s vision seems to have no end. I am told that the managing family members continually look to enhance the experience in a completely professional and traditional manner. The family has built a reputation in the farming business through humane and responsible practices that they have brought that same approach directly into all practices in their retail stores and restaurants.
Sunterra farms provide all of the beef, and pork products in their stores. They work tirelessly to provide exceptional value (you WON’T believe the prices I promise, the value is exceptional) exciting and fresh products, time saving services and competitive prices.
the bacon was out of this world good
Due to the fact that they supply much of their farm products to the store along with their best practices you can be sure there is near no waste in their stores.
Take a look at their website for so many wonderful things from cooking classes, recipes, locations, and many more things:
Did I mention that they cater?
click here for Sunterra website
And do yourself a favor if you live in or are visiting Calgary or Edmonton and visit one of their great locations.
Be sure to save enough time to eat some great food and shop for something special to take home.
On my way out I was tempted to pick up a fresh daily packed bag of all o the fixings for a burger dinner for 4- the bag included fresh burgers, tomato, lettuce, pickles, onions and fresh buns (I might have missed something) all for only $11.00!
I also learned about what wonderful community spirit that the Sunterra family has and how during different times of the year they reach out with unique offerings and support to the greater Alberta community.
I am fairly certain that I heard that on Thanksgiving that countless pieces of pumpkin pie was handed out on Sunterra’s dime.
You Gotta Try This!
<a href=”http://www.urbanspoon.com/r/15/1546186/restaurant/Victoria-Park/Sunterra-Market-Keynote-Calgary”><img alt=”Sunterra Market – Keynote on Urbanspoon” src=”http://www.urbanspoon.com/b/link/1546186/biglink.gif” style=”border:none;padding:0px;width:200px;height:146px” /></a>
- Yolks Breakfast- great food cart
Happy Friday great foodie friends…
Something about the weekend being around the corner starts to stir thoughts of breakfast!
Head on down and see Chef Steve and Hannah and try one of their tasty delights of the day!
Today Tempura Panko avocado sandwich- poached free range eggs, fresh cilantro, Panko coated and fried avocado, topped with lime hollandaise
If eggs aren’t on your mind today, see if they have their homemade chicken and waffles….
Free range fried chicken served on home made waffles with fresh butter and maple syrup (ask for the 100%)
Wow…. True yum!
This breakfast cart is by no means “fast food”, if you didn’t know any better you truly would believe that a wonderful chef created it in his restaurant or hotel kitchen! In fact a wonderful Chef Steve did create it but with a little chefs magic and talent in a confined space but really quite nice food cart.
Go see Chef Steve and see what I mean!
Tiramisu – chocolate cups
Good evening great foodie friends,
This weekend I happened upon some great luck receiving some very artistic fun chocolate cups from a great Master Pastry Chef friend of mine!
Hmmmm, what to make?!
A very simple yet delectable treat for your friends and family!
What you need
6 tablespoons of organic sugar
1 full cup top quality Espresso
1 tablespoon (or so) of 70 % dark chocolate
1 tablespoon valrhona cocoa or equal quality.
2 tablespoons kalhua
1 tablespoon brandy
250 grams or 8.8 oz of Mascarpone cheese
200 Grams of Lady finger cookies
What to do?:
*Make the espresso and put in a bowl and set aside to cool.
*Pull mascarpone from the fridge and let sit
*Separate egg whites from the yolks and place in separate bowls
*Add the sugar to the egg yolks and blend until creamy smooth
*Now beat the egg whites until stiff and firm.
*Now fold the mascarpone cheese into the egg and sugar mixture until smoothly blended.
*Add the egg whites to the egg and mascarpone mixture and gently fold together until smooth and creamy.
*Now add the liquor to the coffee and gently soak the lady fingers 1 at a time until soaked but not mushy.
*Break the cookies in half and place gently in the Chocolate cup.
*Add the egg and cheese mixture to cover the cookie. Grate a little chocolate on that layer.
*Now add another 1/2 cookie on top of the mixture and top again with the egg/cheese mixture until the cookie is covered.
*Grate some chocolate to finish on top and sprinkle with the pure cocoa.
*Now cover gently and set in the fridge for a minimum of 2 hours or for best results and blending of the flavors overnight.
When you are ready to serve, plate individually and finish with your favorite garnish. A small dab of whip cream and some fresh berries or some raspberry coulis is nice.
You Gotta Try This!
Javier’s Cantina & Grill
Good day happy fellow foodies…
This week I was introduced to Javier’s Cantina in Irvine (Orange California), just one of a handful of locations across the US.
The atmosphere definitely had a buzz about it as it was very busy. The ambiance was comfortable and seemed to be a cross of traditional and contemporary spanish with a lot of unique touches.
The patio was a great spot to sit with rustic wooden tables and both comfortable booth type seats as well as leather tub style chairs.
The food…. Javier’s presented great flavors and seemed willing to please by accommodating different requests or alterations.
The menu is vast and full of great options for traditional or a tex-mex play on traditional or different dishes.
Every plate was hot keeping the food at a perfect temperature to enjoy.
The #2 combo was a perfect dish for the hungry diner full of flavor and different tastes to please the palate.
On one side of the plate a delectable Chile Relleno with warm cheese stuffed inside, in the middle a nice Mexican rice and fresh hot refried beans with cheese. Also served was a chicken enchilada and a beef taco.
Next, a slow roasted Carnitas was served…. Fall off the bone pork with flavor wow… Served with a salsa verde, guacamole and fresh tortillas for a perfect bite!
Or the Crab and shrimp Chimichanga, a crowd favorite at Javier’s…
All of their food, sauces, tortillas, etc…. seemed fresh made in house and only from best quality ingredients available.
If you like margaritas, try the Cadillac…. Generally a blend of lime juice, top quality tequila and Grand Marnier….
Javier’s is a busy spot no matter what location you go to so reservations whether for lunch or dinner are recommended.
The prices are a little higher than you might expect but the flavors and atmosphere may make it all worth while for you… That of course is your call not mine….
I am told that if you happen to go to the Newport beach location that you are likely to see notable celebs or TV personalities.
You Gotta Try This!
Good afternoon happy foodie friends,
Yolk’s Breakfast – Food Cart
Go down and see Steve, Mario and Hannah at Yolk’s Breakfast
Chef- Steven Ewing:
Steven Ewing was born and raised in a restaurant that his father owned and operated and was destined to be in the industry from a young age. Graduating from Dubrulle French Culinary School at the age of 19 Steven quickly moved up the kitchen line and landed his first Sous Chef position by the age of 21 at the famous Beach Side Café in West Vancouver. He then opened the acclaimed Dock 503 Waterfront Café in Sydney on Vancouver Island. Four and a half years of traveling abroad followed where Steven worked at the French Laundry in Napa Valley California (considered by many to be the single best restaurant in North America) amongst other fine dining establishments.
His partner Mario Margaritis- whom I haven’t met yet…. More to come later
And smilin Hannah
Spinach, roasted mushrooms, egg, goat cheese “Benny” with a hash brown skewer drizzled with truffle oil and lemon juice.
Served also with a Croque Madame muffin.
The flavors were incredible and popped with freshness!
Truffle oil is a delight only when used properly and in the perfect amount or balanced with a counter flavor allowing it to be an enhancement rather than an overpowering flavor buster! This was the PERFECT amount!
Okay, if you saved room…. You must try the To Die For Banana Bread from Erin Ireland. Made from fresh organic bananas, free range eggs, olive oil, organic nuts and Bernard Callebaut chocolate.
Chef Steve and Hannah will recommend you try it, do is all I can add….
Yolk’s is truly committed to ethical and sustainable practices and spend the time to source as many local ingredients and support the local farmers and suppliers as possible.
This truck has only been on the corner of Dunsmuir and Beatty street for approx a month, but looks to already be earning a strong following solely from the great flavor combinations that they make each day and an unbelievable personable approach to their customers!
You Gotta Try This!
Good morning friendly foodies…..
Just a quick link to share on the 10 most pinned recipes according to Pinterest!
Some of these look WOW and may be worth a try for sure!
Click on the link below:
10 most pinned recipes – on Pinterest
Have a great day!
You Gotta Try These!