Friday, July 03, 2009

Nutrition Needs

A recent survey reported that 95 percent of physicians understand the importance of nutrition in fighting chronic diseases.

Sadly, only 12 percent of them do something with that knowledge.

The online survey of 400 physicians was conducted by Hart Research Associates in conjunction with the American Dietetic Association and the Department of Family Medicine at the University of Tennessee Graduate School of Medicine. It also had support from Abbott Nutrition, a division of the Abbott health-care company.

Judging from the ADA’s June press release, I’m guessing that the survey’s main purpose was to push for better insurance coverage for nutrition services in any health-care reform bill that surfaces in Congress.

But I do think it’s true that most doctors don’t deal with diet as part of their treatment, whether preventative or not. It’s really a shame, since diet plays a role in many types of cancer, heart disease, diabetes and other chronic diseases.

In fact, I’m reading a new book by Ski Chilton, a professor at the Wake Forest University School of Medicine, that deals with this subject from a fascinating new angle.

The book, called the Gene Smart Diet, talks about how to get our genes to work for us through diet and exercise. It draws a line from the wrong kind of diet to inefficient gene function/cellular maintenace to chronic inflammation to a host of deadly diseases.

I’m still reading the book, so stay tuned for more info later. But basically Chilton believes that what we eat can help determine which genes express themselves in us simply by what we eat.

Wednesday, July 01, 2009

Summer, Ceviche

I have ceviche fever. I was in Asheville recently (more on that later), where I had it twice. Uh, I know, in the mountains. I should have been noshing on wild game or trout. But it was delicious, and it reminded me of how ridiculously easy and appropriate ceviche is as we head into another hot Carolina summer.

Ceviche is basically fish that has been lightly “cooked” in acid - namely, lime or lemon juice - and then is served cold, usually with crunchy accompaniments such as tortilla chips or tostadas.

In Ensenada, a large city along Mexico’s Baja pensiunla, you’ll find mobile ceviche stands and people snacking at them all over downtown, so I think of it as Mexican street food, but it’s certainly popular in Peru, Panama, Chile and other South American counties, in and outside of restaurants.

Maybe because it’s so simple…and so good. Here’s my recipe, based on one from Rick Bayless:

Take one cup freshly-squeezed lime juice, a handful of cilantro, one garlic clove, one scant teaspoon salt and one roughly-chopped jalapeno (use less if you’re shy of heat) and blend in food processor.

Cut any fish (tuna, catfish, halibut, snapper, mahi-mahi, mackerel, bass, squid are some that come to mind) into 1/2-inch cubes (you don’t have to be too fussy about this) and put in bowl. Add other fish if you wish, or even shellfish, such as bay scallops, and figure on about quarter of a pound per person total if you’re eating this for dinner, maybe half of that if it’s an appetizer or snack. The last time I made ceviche, I used tuna, bay scallops and calamari. I think it was a pound of fish, total, and we had way too much leftover, so I’ll buy less next time.

Ceviche won’t really hold much after a day, so you want things to be super fresh. You’re after clean, sharp, pristine flavors. If you can make this dish at the beach, I can’t think of a better location!

Pour lime mixture over the fish, and stir. Cover and put in fridge for about an hour, but not more than two hours.

Meanwhile, chop a selection of accompaniments. I like fresh tomatoes, avocado, yellow bell peppers, raw white onions (with a bit of the bite taken out by risening them in cold water when they’re chopped) and I like the cut fairly small on them. Some other ideas are roasted poblano peppers, red onions, a little salsa…

And my husband makes his delicous tortilla chips but cutting up some corn tortillas into triangles and frying them minutes before we eat. Saltine crackers are also traditional in Mexico.

Spoon some of the ceviche onto a plate, sprinkle with the garnishes, and dig in with the chips. If you want to stop the “cooking” process, drain the fish of the lime bath and serve later.

Eating ceviche on your front porch, barefoot, with some chilly rose or riesling (which can be smashing with ceviche, by the way)...that’s my idea of summer. And it’s cheap, too - you’ll need far less fish than you would if you were grilling it or cooking it another way, and best of all, you don’t even have to turn on your oven. All the cooking is in the fridge.

Tuesday, June 30, 2009

Coupons for Winston

If you’re into cutting coupons, there’s a Web site devoted to Winston-Salem businesses. And it’s trying to build up its number of participating restaurant and food businesses.

The site, www.coupons4Winston.com, is run by Wes Beroth and Jim Gilbert. I know Gilbert likes to cook because he won the pie contest that Family Services sponsored in May as part of its Taste of the Town fund-raiser.

Current coupons include one from Downtown Thai for a buy one, get one free entree between 5 to 7 p.m. Thursdays with two drink purchases.

Other restaurants include Kernel Kustard and Asian Cafe. The site also has businesses in surrounding areas, such as Full Moon Oyster Bar in Clemmons and J. Butler’s Bar & Grille in Lewisville.

For those of you who missed Gilbert’s recipe for Triple Chip Race Pie, which I posted here in May, you can check it out here.

Friday, June 26, 2009

Potato Salad Permutations

When I was growing up, I knew of one or two ways to make potato salad.

Now I know of more than a dozen.

Today, you can find potato salad with olives, anchovies, avocado, fennel and more.

Be sure to check out my July 1 story on potato salad. It’‘s chock-full of new ideas and recipes.

In the meantime, here’s a spicy potato salad from Chef Jim Coleman, the host of TV’s Flavors of America, courtesy of Chefs Choice.

Be careful not to overcook the eggs. Put them in a pan, cover with an inch of cold water and bring to a slow boil. As soon as the water boils, remove pan from heat and let sit 15 minutes. Then drain and rinse eggs with cool water.

Coleman’s Spicy Egg & Potato Salad

2 cups medium diced (scrubbed or peeled) new potatoes                
7 jumbo large eggs, fully cooked
½ cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons finely chopped shallot
1 large jalapeno pepper (or other chile), finely minced
1 tablespoon finely choppedgreen onions
2 teaspoons rice wine vinegar
¼ teaspoon kosher salt, or to taste
¼ teaspoon each of white, black and red pepper, or to taste

In a large saucepan, over high heat, bring enough salted water to cover the potatoes to a boil. Add potatoes and reduce heat, simmering 10 to 15 minutes, or until tender. Drain the potatoes and let cool to room temperature.

Peel eggs and coarsely chop them to about the same size as the potatoes. In a medium to large mixing bowl, whisk together mayonnaise, Dijon mustard, shallots, hot pepper, rice wine vinegar, salt and trio of pepper. Refrigerate 3 to 4 hours (longer is fine as well) to allow the flavors to blend.

An hour before serving, remove salad from refrigerator and gently fold in eggs, potatoes and green onions, lightly mixing until well combined.

Makes 6 servings.

(Photo courtesy of Chefs Choice)

Tuesday, June 23, 2009

No Slowing of Organics’ Momentum

Back in January, when I wrote about 2009 trends, I wondered aloud if the recession would rein in all the interest and growth in local and organic foods.

Organics, especially, are more or less a luxury for the middle class and particularly the poor, because they often are much more expensive than their conventional counterparts.

When money is tight, luxuries are the first thing to go. I just heard last week from chefs saying how hard country clubs have been hit, with quite a few chefs being laid off as membership declines.

So I was pleasantly surprised to read a 2009 survey sponsored by the Organic Trade Association (OTA) and KIWI Magazine that indicates that organics are doing quite well.

The survey reports that three in 10 U.S. families say they are buy more organic foods this year than last year.

Perhaps even more impressive, the study reports that 73 percent of U.S. families now buy organics at least occasionally. Clearly, some folks who are NOT rolling in dough, give organic food a high priority. The study said that most people cite health as the reason for buying organics.

If other studies and data emerge that back up this one, I think it’s safe to say there’s no stopping organics. And that’s a good thing, no matter what you might think of organics, or this grassroots movement becoming big business.

Friday, June 19, 2009

Book Club for Cooks

The Stocked Pot cooking school on Jonestown Road has added a neat new feature since I wrote in February about its opening, or rather revival.

Now chef Don McMillan is leading an informal book club. Each session will include discussion of a food book, plus recreation of some of the recipes.

On June 25, the topic will be Maya Angelou’s Hallelujah the Welcome Table, which includes personal reminiscences as well as recipes. McMillan did the cooking for the book’s photography, so he has some insider stories to tell with this one.

In July, he plans to lead one about Juliie and Julia, about home cook Julie Powell and her recipe-by-recipe cooking through Julia Child’s masterpiece, Mastering the Art of French Cooking Vol 1 (and one of the success stories about bloggers turning their hobby into a career).
This Stocked Pot session is planned to occur a week before the movie version, starring Meryl Streep as Julia Child, opens in theaters.

McMillan will even accept suggestions about which recipes to prepare.

For more information, go to http://www.thestockedpot.com.

Thursday, June 18, 2009

What’s In Your Burger?

In case you still wanted more ideas for alternative, non-beef burgers after reading my June 17 article, here’s a tasty one with shrimp and Creole seasonings:

Creole Shrimp Burgers
Recipe adapted from Great Year-Round Grilling in the Southeast (Lyons Press, $19.95) by Ellen Brown, who says that scallops or a firm white fish such as cod or tilapia can be substituted for the shrimp.
2 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 celery rib, rinsed, trimmed and chopped
1 red bell pepper, seeds and ribs removed, and finely chopped
1½ pounds large (21 to 30 per pound) raw shrimp, peeled and deveined
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
½ teaspoon hot pepper sauce, or to taste
Cajun seasoning to taste (or 2 to 3 teaspoons)
4 to 6 long submarine rolls, split crosswise in half
Lettuce and tomato for garnish
Tartar Sauce (recipe below)

1.  Set up a grill for dual-temperature grilling with high heat on one side and medium heat on the other. (For charcoal grills, this means a layer 3 to 4 coals deep for high-heat side and a layer 1 or 2 coals deep for the medium side.)
2. Heat oil in a large skillet over medium heat. Add onions, garlic, celery and red pepper. Cook, stirring frequently, for 5 to 7 minutes, or until vegetables are soft. Scrape mixture into a mixing bowl.
3. Finely chop ½ pound of the shrimp and add to the bowl. Puree remaining 1 pound shrimp in a food processor. Add puree to the bowl, along with chives, parsley, hot sauce, and Cajun seasoning. Form 8 to 12 patties, each about ½ inch thick.
4. Grill rolls cut side down until toasted, about 1 minute. Set aside.
5. Sear shrimp burgers over high heat for 2 minutes on each side. Then cook over medium heat for 2 more minutes on each side, or just until cooked through. Serve immediately on rolls with lettuce, tomato and tartar sauce.
Makes 4 to 6 servings.
Tartar Sauce
Recipe adapted from Great Year-Round Grilling in the Southeast.
1½ cups mayonnaise
¼ cup finely chopped cornichons, or other small pickles
3 tablespoons small capers, rinsed, drained and chopped
2 tablespoons white-wine vinegar
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Salt and freshly ground black pepper to taste

Combine mayo, pickles, capers, vinegar, shallot, parsley and tarragon in a mixing bowl. Whisk well. Season to taste with salt and pepper. Cover and refrigerate up to 3 days, if not using immediately.
Makes 2 cups.

Wednesday, June 17, 2009

What’s in Your Lunch Box?

Are you trying to save money by eating out less? One way to cut your food costs is brown bag it.

We’d like to write about it. And I’d like to hear from you if you are making and taking your lunch to work, espeically if this is a new thing for you.

Even if you’re just packing leftovers, I’d like to chat with you. How many times a week do you pack lunch instead of eating out? Are you sticking to sandwiches? Or are you getting creative with salads? Do you dig out an old Transformers lunch box, circa 1984? Or are you using one of those sleek insulated bags? Maybe you have some favorite recipes you’d like to share. Get in touch. My e-mail is and my phone number is 727-7302. Don’t forget to let me know a way to get back in touch if I’m not around.

Hail to the Chef

Local chef Jeff Bacon just got elected vice president for the Southeast region of the national board of directors of the American Culinary Federation.
This is a national professional organization of chefs.

Bacon has been incredibly active in events for the Triad chapter of the ACF, many of which raise money for local charities.

Bacon also has put his money where his mouth is when it comes to helping others. He left a comfy chef’s job at a retirement home to work for the Second Harvest Food Bank of Northwest North Carolina. And he did it for one reason only: to fulfill his dream of opening a training program for the poor or underprivileged to teach them how to cook professionally. That dream has come true. The Triad Community Kitchen has trained more than 100 folks and helped them get jobs in kitchens across the Triad.

Bacon is a great person, to boot.

Besides, he has a killer name for a chef.

Congratulations, Jeff.

(That’s Jeff on the right in the photo, teaching a student at the Triad Community Kitchen.)

Friday, June 12, 2009

Food and Freedom

The folks who petitioned the Obama administration to start a vegetable garden at the White House received fresh inspiration earlier this year when the Obamas announced that they would do just that.

Now those same folks are petitioning state governors to celebrate Independence Day in farm-fresh style to inspire yet more Americans to eat local.

The petitions, which will be submitted to governors of all 50 states during the last week of June, will ask that their Fourth of July celebrations will consist of a meal of locally grown food.

The groups behind this are Kitchen Gardeners International, a nonprofit that promotes home gardens, and the Food and Society Fellows of the Institute for Agriculture and Trade Policy, which gives fellowships to people to promote sustainable agriculture.

I fear they may not have planned this enough in advance. Don’t governors plan their Fourth more than a week in advance?

But the sentiment is a nice one, and it certainly wouldn’t hurt for the top state officials to promote their own state agriculture.

For more information, visit http://www.FoodIndependenceDay.org.