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Archive by category "Fat" (Page 3)

“FAT” IS A WINNER!

Well, knock me over with a lamb chop, if Jennifer McLagan hasn’t won the prestigious International Association of Culinary Professionals’ Single Subject Award for her book celebrating–fat! And she beat out two really big names in food circles to do it: the other nominees were Under Pressure, by Thomas Keller, famed chef and owner of The French Laundry restaurant, and A Year in Chocolate by Jacques Torres (a famous name and the word chocolate in the title usually insures a win!). OK, so she didn’t…

A GOOD DAY FOR A CUP OF HOT COCOA?

Have you discovered Wondercocoa™? It has half the carbs of regular Dutched cocoa and almost no caffeine. (It also has no fat, but since cocoa butter is one of the good fats, that’s not especially important.) HOT COCOA RECIPE One serving of Wondercocoa has 1 net gram of carbohydrate, no fat, and it is 99.7 % caffeine free. The label states that the fat is removed by mechanical pressing. If you use Wondercocoa™ and liquid sucralose, a rich, creamy, cup of cocoa is almost a…

Here’s Something You’ve Got To See!!

Check out this picture from the Eli cooks blog: http://elicooks.wordpress.com/2008/10/09/bacon-really-does-make-everything-better/#comment-92. Why didn’t I think of that? An apple pie with a lattice top made of bacon! Now, if only he’ll try it with my sugar-free apple pie recipe, he’ll get my unanimous endorsement!

BROWNED BUTTER SAUCE

Here’s the yummy sauce for the gnudi recipe from the last post. This is a very easy and versatile sauce that could be used on vegetables, eggs, or Dreamfields pasta. Browned Butter Sauce 4 tablespoons salted butter 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh sage leaves black pepper to taste Cook butter in small saucepan over medium heat until it is golden brown and has a nutty fragrance, about 4 or 5 minutes. Watch it carefully so it doesn’t burn. Remove pan from…

CELEBRATING “FAT,” A NEW BOOK BY JENNIFER MCLAGAN

Jennifer McLagan, winner of the prestigious James Beard Cookbook Award for Bones in 2006, has taken a courageous stand in her latest book titled Fat. My first exposure to Jennifer was at the IACP (International Association of Culinary Professionals) conference in Seattle where she was also nominated for an award. I attended a workshop on food photography and at the awards ceremony on the closing day, found myself seated next to one of the presenters from the class. He had warned against using images with…

BLOG FODDER: Fat Saves the World and Other News

I’ve collected quite a bit of blog fodder over the summer. Here’s a start at catching up. FAT SAVES THE WORLD A dairy nutrition expert from Australia claims to have found a way to reduce the methane output from one source of greenhouse gasses—cows. The secret is to feed them a higher-fat diet. Chris Grainger, of the Department of Primary Industries, said that he and scientists from Canada and New Zealand discovered that they could reduce the greenhouse gas flatulence from cows by feeding them…

NEW ORLEANS BARBECUED SHRIMP

(c) 2008, JUDY BARNES BAKER (c) 2008, JUDY BARNES BAKER My sister treated me to a taste of the real New Orleans, the places preferred by the locals; many were just blocks from her apartment. (She lives in the neighborhood that hosts the annual Jazz Festival, which, unfortunately, I missed by just a few days). You would never suspect that some of the unpretentious buildings and cottages scattered around the city house the top spots where creative, young chefs find a following among the food-loving…

The Nutrition and Metabolism Society

Here’s a great new site (well, new to me anyway). I intend to add it to the links list on my Website the next time my live-in, computer-techie husband updates it for me. The Nutrition and Metabolism Society at http://www.nmsociety.org/ provides one-stop-shopping for news, information, and science about everything low carb. Their 2008 seminar in Phoenix starts tomorrow, so I’m sure we’ll be hearing more about that. Here’s a preview: “This symposium will summarize and critically evaluate the evidence supporting the relationship between dietary saturated…

And Bon Appétit to you too!

One of the perks of belonging to the International Association of Culinary Professionals is that people give you things. I’ve had an expensive skillet, a top-of-the-line chef’s knife, magazines, and lots of other goodies show up, gratis. Bon Appétit, one magazine I often buy (don’t tell them), now materializes unbidden in my mailbox. Don’t let that stack of syrupy pancakes on the cover fool you; the February issue of Bon Appétit magazine got it mostly right. The cover says “The Green Issue / Feel Good…

Minding Your Brain

If you haven’t already found Dr. McCleary’s Website, http://www.drmccleary.com/, don’t waste another minute. The brilliant author of The Brain Trust Program has already posted eight not-to-be-missed articles about the care and feeding of your brain. His latest, explains the chicken or the egg conundrum of how we could have developed the kind of intelligence necessary to provide our brains with a nutrient dense diet before we actually had brains capable of the skill and cunning needed to procure such a diet. Living along the shoreline,…

Fat Phobia

Hooray for Greg Atkinson, food writer for the Pacific Northwest Magazine of the Seattle Times! In his article, “Beyond Fat Phobia,” (https://www.seattletimes.com/pacific-nw-magazine/beyond-fat-phobia/) he extols the virtues of butter, bacon, lard, and natural oils as he traces the disastrous history of trans fats, which he labels as “unnecessarily chemically altered food.” Finally, someone comes to the defense of the good, natural fats that have taken the blame for the mess created by the artificial junk that has been heavily promoted as heart-healthy alternatives. Even venerable olive…

Category: Fat