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November 09, 2012
November 05, 2012
November 02, 2012
Oysters Rockefeller
Oysters Rockefeller was created at the New Orleans restaurant Antoine's. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. It is the country's oldest family-run restaurant. The dish was created in 1899 by Jules Alciatore,[1] son of the restaurant's founder.
The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and thenbaked.[citation needed] Jules Alciatore developed Oysters Rockefeller in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine's has been serving the original recipe dish since 1899. It is estimated that Antoine's has served over three million, five hundred thousand orders.
Though many New Orleans restaurants serve dishes purporting to be Oysters Rockefeller, Antoine's claims that no other restaurant has been able to successfully duplicate the recipe. Knock-off versions of the dish have proliferated in New Orleans, developed to capitalize on the fame of Antoine's signature dish, but because the recipe for Oysters Rockefeller was passed down from the creator, Jules Alciatore of Antoine's to his children, and has apparently never left the family's hands, competing restaurants have had to formulate their own recipes.
Alton Brown of the Food Network series Good Eats states in the episode titled "Shell Game" that Jules Alciatore took the original recipe with him to the grave, and any version of the recipe that exists today is only an assumption, based on descriptions of the original dish. While many have achieved the trademark green color of the original—a color easily attainable by using spinach in the recipe—it is said that few get the flavor of Antoine's recipe right. Antoine's chefs have repeatedly denied that the authentic recipe contains spinach. A 1986 laboratory analysis by William Poundstone inBigger Secrets indicated that the primary ingredients were parsley, pureed and strained celery, scallions or chives(indistinguishable in a food lab), olive oil, and capers.
Malcolm Hébert, native Louisianan, cookbook author and wine and food editor, also indicates that the original recipe did not have spinach and he gives a slightly different version and adds the all-important ingredient Herbsaint (or substitutePernod) and that it is not possible that Herbsaint was in the original 1899 recipe, as Herbsaint was first made in 1935. However, Pernod easily pre-dates the year Oysters Rockefeller was created. It is likely the 1899 recipe actually included absinthe, for which Herbsaint later became a substitute.
October 26, 2012
10 Dos and Don'ts of Restaurant Etiquette
If your steak has ever been spoiled by a side of rudeness, we've got news for you—it might your fault. When it comes to restaurant table manners, veteran servers say the customer isn't always right.
Here are 10 ways to be the best customer you can be:
Here are 10 ways to be the best customer you can be:
Tip 15 percent or more. Waitresses depend on tips for about 90 percent of their income, as they can earn as little as $2.15 an hour. They must also share their tips with bus staff, bartenders, hostesses and food runners. "We may keep only 80 to 70 cents of every dollar we get, sometimes less," says Steve Dublanica, author of Waiter Rant.
Tip at buffets. If you've ever left a buffet without tipping, consider yourself warned—standard tipping rules absolutely apply. Your server still brings drinks, gives great service and has to clear three times as many plates.
Treat your waitress with respect. Just because she's serving you food doesn't mean she's a servant. "When you go to a restaurant, you want what you want when you want it—and to some degree that's what you should get at a restaurant," Steve says. "But when people start thinking that we're not human ... it hurts."
Put down the cell phone. If you absolutely have to make a call, wait until after you've heard the specials and everyone has placed their order. Otherwise, you'll hold up your dinner—and everyone else's.
Don't place blame where it doesn't belong. Your waitress doesn't mix every drink and sear every steak. If you don't like something, it isn't her fault. "If your steak is undercooked, I'll be happy to get you another one," says Tara, a waitress at Carmichael's in Chicago. "Just let me know, and I'll get it out as soon as I can."
Urge your kids to be on their best behavior. There's nothing more frustrating than going out to dinner and having the night ruined by the screaming kids at the next table. Teach your children to be respectful and courteous at every meal—especially in public. Your waitress—and fellow dinners—will thank you.
Don't ask to change tables. Seating on a busy night is like a house of cards—one wrong move and the whole thing comes tumbling down. "Two people take less time to eat than four people. Six people take more time to eat than four people. So we plan according to those times," Steve says. "If you change one table, everything gets thrown off."
Ask for the check. On a calm night, it's actually impolite for the waiter to drop the check on the table. "If you're having a wonderful evening, the last thing I want to do is go, 'Bang, here's the check,'" Steve says. Speak up when you're ready to go.
Don't overstay your welcome. The only time it's acceptable for a waiter to hand you the check is during a busy night. "If I've got to get you out of there, I will drop the check on your table," Steve says. "Getting another table means the waiter makes more money, the restaurant makes more money, everyone there makes more money because it's a business and we've got to move things along."
Let the waiter know when you're ready to pay. Waiters aren't psychic, so let a little money or a credit card peek out of the bill when you're ready to settle. "You don't want us hovering over your table," Steve says.
Read more: http://www.oprah.com/oprahshow/Restaurant-Etiquette#ixzz2AS0KHnIW
October 18, 2012
The Wellness Benefits of Brie Cheese
However if you are thinking about well being and on a diet, this is
perhaps one of the foods to avoid, as it contains fats, and will
increase cholestrerol levels. You may also have a lactose intolerance so
Azure Brie may be your best bet as the red blood vessels in the dairy
products are a dangerous bacteria related to penicillin, Penecillium
roqueforti. This is actually excellent for the intestinal tract as it
fights parasites in the gut.
Brie is an excellent source of calcium mineral, excellent for better bone and teeth, but is high in salt, with 178.6 mg per ounce; the suggested everyday consumption of salt is 1,500 mgs and most People in america have dual this quantity in their everyday diet plans. Sodium can increase hypertension, so you should be cautious about the quantity you eat. Goat's dairy Brie contains less salt and more calcium mineral and vitamin D stages than that created of cow's dairy, as well as having less fat and cholestrerol levels. All goats' dairy cheese are better than those created of cow's dairy.
One ounces of a frothy perfect Brie contains 94.9 calorie consumption and 7.9 gr of fat, with 5.9 gr aminoacids per ounces. It contains natural vitamins B 12, which is excellent for anxiety and red system tissues as well as defending against muscle weak point, bladder control problems, dementia and swift changes in moods. It also contains B2 (riboflavin) which has antioxidants as does selenium also included in this dairy products. Anti-oxidants help secure tissues from damage by toxins which can make better tissues cancer. However these antioxidants are present in meals such as spinach, brussel seedlings, clothes and fruit.
Brie is an excellent source of calcium mineral, excellent for better bone and teeth, but is high in salt, with 178.6 mg per ounce; the suggested everyday consumption of salt is 1,500 mgs and most People in america have dual this quantity in their everyday diet plans. Sodium can increase hypertension, so you should be cautious about the quantity you eat. Goat's dairy Brie contains less salt and more calcium mineral and vitamin D stages than that created of cow's dairy, as well as having less fat and cholestrerol levels. All goats' dairy cheese are better than those created of cow's dairy.
One ounces of a frothy perfect Brie contains 94.9 calorie consumption and 7.9 gr of fat, with 5.9 gr aminoacids per ounces. It contains natural vitamins B 12, which is excellent for anxiety and red system tissues as well as defending against muscle weak point, bladder control problems, dementia and swift changes in moods. It also contains B2 (riboflavin) which has antioxidants as does selenium also included in this dairy products. Anti-oxidants help secure tissues from damage by toxins which can make better tissues cancer. However these antioxidants are present in meals such as spinach, brussel seedlings, clothes and fruit.
Personally I only like the real France Brie and prefer a excellent Camembert or any goats' dairy products, but if I buy Brie it has to be perfect and ready to drop off the blade, so if you do love this and buy an under-ripe one, don't keep it in the refrigerator, but store in a awesome place for a week so that it ripens and is perfect to consume!
Brie created from cow's dairy is not particularly great for well being, but who could avoid a piece of it occasionally? It's one of those meals that, to money the term used to promote lotion desserts in the UK, are "naughty but nice."
October 15, 2012
The Advantages of Crab Meat
Photo Credit Jupiterimages/Photos.com/Getty Images
If
you are looking for healthy foods to add to your diet, you may want to
consider crab. Crab is nutrient-dense, it is versatile, and you can use
it in salads, appetizers or as a main course. Thoroughly cook your crab
or any seafood before you eat it, and avoid crab meat if you suspect
that you may be allergic.
Low-Calorie
Each
serving of crab meat contains only 71 calories, so it can be part of a
calorie-controlled diet to lose weight or prevent weight gain. Each
serving of crab meat provides 15 g protein, which is a filling nutrient
that may help you lose weight. Protein slows down the emptying of food
from your stomach and makes you feel full for longer after a meal. To
limit your intake of calories from eating crab meat, avoid high-calorie
dishes such as crab dip made with full-fat cream cheese.
High Cholesterol Foods Avoid These High Cholesterol Foods At All Costs. See The List Now. HeartHappy.com
Source of Omega-Three Fats
A
3-oz. serving of cooked crab meat has 86 mg eicosapentaenoic acid, or
EPA, and 57 mg docosahexaenoic acid, or DHA. EPA and DHA are long-chain
omega-three fatty acids which may lower your risk for heart disease when
you get at least 250 mg per day, according to the 2010 Dietary
Guidelines from the U.S. Department of Health and Human Services. In
addition to crab meat, dietary sources of EPA and DHA include other
shellfish, such as oysters, shrimp and mussels, and fatty fish, such as
salmon, tuna, herring and sardines.
Rich in Essential Nutrients
Selenium
is a heart-healthy mineral which promotes the antioxidant activity of
vitamins C and E, and each 3-oz. serving of crab meat contains 37 mg
selenium, or percent of the daily value. This same amount of crab meat
provides 3.2 mg zinc, or 21 percent of the daily value for this mineral
for a strong immune system. Some of the vitamins in crab meat include
Vitamin B-12, vitamin E, folate and niacin, or vitamin B-3.
Other Advantages
Crab
meat provides less than 1 g total fat, and it is nearly free from
saturated fat, which raises levels of cholesterol in your blood. Eat it
only in moderation if you are watching your cholesterol intake, since a
3-oz. serving provides 82 mg, or 27 percent of the daily value. Some
seafood, such as tilefish, mackerel, swordfish and shark, are likely to
be high in mercury, which is an environmental contaminant. Pregnant
women should avoid those sources of omega-3 fats, and crab meat is a
safer choice for pregnant women because of its lower mercury content.
Read more: http://www.livestrong.com/article/509863-the-advantages-of-crab-meat/#ixzz29hBdmXV8
October 11, 2012
10 Tips for a Healthy Diet
1 Drink More Water.
If water were a food, it would be a superfood. It helps digestion, promotes clear skin, acts as an appetite suppressant, and even prevents heart disease, among many other benefits. Some research has even shown that drinking water can speed up metabolism and help you lose weight. Although the whole drink-eight-glasses-a-day advice is now thought to be a myth, it doesn’t hurt, and it’s better than drinking energy drinks or flavored waters that may contain lots of sweeteners. Stick to filtered tap, and cut it with naturally sweetened fruit juice if you get bored, or try low-calorie, unsweetened elixirs like this Green Herb Infusion. At work, keep a large pitcher of water at your desk, so you don’t have to keep getting up to refill your glass.
2 Create a Salad Bar in Your Fridge.
Buy some produce on a Sunday and spend a half hour washing, chopping, and storing it in containers in your fridge (Mason jars look cool). Make enough salad dressing for the whole week. Then, before work, all you have to do is add greens and assemble for lunch. It’s OK to dress the salad in the morning if you refrigerate it when you get to work.
3 Remember, Color Equals Nutrition.
It’s a good rule of thumb that the more colorful the food, the more healthy it is. For instance, squash, carrots, spinach, and kiwi are packed with vitamins, minerals, and antioxidants. White and beige foods like cheese, french fries, white rice, white flour, and white sugar should be eaten in moderation, because they’re either high in saturated or trans fats, or overly processed and lacking in nutritional value. Similarly, when you eat vegetables, leave the skins on if they’re more colorful than the interior (for example, zucchini and cucumber), because that’s where a lot of the vitamins are.
4 Keep a Food Journal.
This serves as a powerful reality check for what you’re truly eating, not what you’d like to think you’re eating. In addition to detailing your diet, you can also write down what is going on in your life in case you fall off the healthy wagon. External stresses often cause us to seek comfort in food: “Divorce paperwork filed: Caramel latte and devil’s food cupcake, 4 p.m.” It’s easier to change behaviors if you first know what causes them.
5 Investigate Funky Grains.
Put aside highly refined white pasta and white rice for a while in favor of nutritious brown rice, barley, kamut, spelt, millet, quinoa, farro, and buckwheat (which isn’t technically a grain, but don’t worry about that). You can cook and eat them just the way you would rice or pasta, or top them with fresh fruit as an oatmeal substitute. Cook a big pot over the weekend, keep it in the fridge, and throw a handful into your salad each day. Or try one of these CHOW recipes for Quinoa Salad or Farro Risotto with Asparagus and Fava Beans.
6 Ask, “Would I Eat an Apple?”
Sometimes it’s hard to tell when you’ve crossed the line from nourishing yourself to overeating. That’s because it takes up to 15 minutes for your brain to receive signals from your digestive system that you’re full. Eating slowly can help (some people recommend using chopsticks), because that gives your brain time to catch up. Also, if you’re unsure, try asking yourself, “Would I eat an apple right now if one was offered to me?” If the answer is no, you’re eating just to eat, not because you’re still hungry.
7 When in Doubt, Sauté with Garlic.
You always hear about how you’re supposed to eat lots of vegetables, seasonal if possible. But often they sit around in your fridge and go bad because you don’t know what to do with them. In a pinch, just chop them up and sauté them with olive oil, garlic, and salt. This works for everything from bok choy to kale to Jerusalem artichokes. If it’s something hard, like broccoli stalks or butternut squash, simply cut the vegetable up really small.
8 Eat Breakfast in Bed.
Many of us put meals at the bottom of our priority list, leaving us scarfing down a meal of frozen lasagne while multitasking on the computer, at best. Instead, try treating one of your daily meals, or a few meals a week, as a ritual whose purpose is to nourish both your body and your spirit. Think ahead a little, and schedule your day so you have the time to prepare and enjoy the ingredients you bought ahead of time. Appreciate the aromas as you prepare the food, as well as the beauty of fresh ingredients versus a frost-covered block that comes out of plastic.
9 Bag Half to Go.
When eating out, bag half your meal to go before you even start. Most restaurant portions are too big, so either ask the server to split your order and put half in a to-go box at the beginning, or request a box and do it yourself. Then you won’t be tempted to dig into the second half while it’s sitting in front of you. And you’ll have leftovers for lunch the next day.
If water were a food, it would be a superfood. It helps digestion, promotes clear skin, acts as an appetite suppressant, and even prevents heart disease, among many other benefits. Some research has even shown that drinking water can speed up metabolism and help you lose weight. Although the whole drink-eight-glasses-a-day advice is now thought to be a myth, it doesn’t hurt, and it’s better than drinking energy drinks or flavored waters that may contain lots of sweeteners. Stick to filtered tap, and cut it with naturally sweetened fruit juice if you get bored, or try low-calorie, unsweetened elixirs like this Green Herb Infusion. At work, keep a large pitcher of water at your desk, so you don’t have to keep getting up to refill your glass.
2 Create a Salad Bar in Your Fridge.
Buy some produce on a Sunday and spend a half hour washing, chopping, and storing it in containers in your fridge (Mason jars look cool). Make enough salad dressing for the whole week. Then, before work, all you have to do is add greens and assemble for lunch. It’s OK to dress the salad in the morning if you refrigerate it when you get to work.
3 Remember, Color Equals Nutrition.
It’s a good rule of thumb that the more colorful the food, the more healthy it is. For instance, squash, carrots, spinach, and kiwi are packed with vitamins, minerals, and antioxidants. White and beige foods like cheese, french fries, white rice, white flour, and white sugar should be eaten in moderation, because they’re either high in saturated or trans fats, or overly processed and lacking in nutritional value. Similarly, when you eat vegetables, leave the skins on if they’re more colorful than the interior (for example, zucchini and cucumber), because that’s where a lot of the vitamins are.
4 Keep a Food Journal.
This serves as a powerful reality check for what you’re truly eating, not what you’d like to think you’re eating. In addition to detailing your diet, you can also write down what is going on in your life in case you fall off the healthy wagon. External stresses often cause us to seek comfort in food: “Divorce paperwork filed: Caramel latte and devil’s food cupcake, 4 p.m.” It’s easier to change behaviors if you first know what causes them.
5 Investigate Funky Grains.
Put aside highly refined white pasta and white rice for a while in favor of nutritious brown rice, barley, kamut, spelt, millet, quinoa, farro, and buckwheat (which isn’t technically a grain, but don’t worry about that). You can cook and eat them just the way you would rice or pasta, or top them with fresh fruit as an oatmeal substitute. Cook a big pot over the weekend, keep it in the fridge, and throw a handful into your salad each day. Or try one of these CHOW recipes for Quinoa Salad or Farro Risotto with Asparagus and Fava Beans.
6 Ask, “Would I Eat an Apple?”
Sometimes it’s hard to tell when you’ve crossed the line from nourishing yourself to overeating. That’s because it takes up to 15 minutes for your brain to receive signals from your digestive system that you’re full. Eating slowly can help (some people recommend using chopsticks), because that gives your brain time to catch up. Also, if you’re unsure, try asking yourself, “Would I eat an apple right now if one was offered to me?” If the answer is no, you’re eating just to eat, not because you’re still hungry.
7 When in Doubt, Sauté with Garlic.
You always hear about how you’re supposed to eat lots of vegetables, seasonal if possible. But often they sit around in your fridge and go bad because you don’t know what to do with them. In a pinch, just chop them up and sauté them with olive oil, garlic, and salt. This works for everything from bok choy to kale to Jerusalem artichokes. If it’s something hard, like broccoli stalks or butternut squash, simply cut the vegetable up really small.
8 Eat Breakfast in Bed.
Many of us put meals at the bottom of our priority list, leaving us scarfing down a meal of frozen lasagne while multitasking on the computer, at best. Instead, try treating one of your daily meals, or a few meals a week, as a ritual whose purpose is to nourish both your body and your spirit. Think ahead a little, and schedule your day so you have the time to prepare and enjoy the ingredients you bought ahead of time. Appreciate the aromas as you prepare the food, as well as the beauty of fresh ingredients versus a frost-covered block that comes out of plastic.
9 Bag Half to Go.
When eating out, bag half your meal to go before you even start. Most restaurant portions are too big, so either ask the server to split your order and put half in a to-go box at the beginning, or request a box and do it yourself. Then you won’t be tempted to dig into the second half while it’s sitting in front of you. And you’ll have leftovers for lunch the next day.
10 If It Has a Label, Don’t Eat It.
Spend
less time reading the fine print for calories and grams of fat by
eating stuff that has no label. Whole fruits, vegetables, and bulk
grains don’t have labels. Foods that haven’t been chopped up, chemically
altered, and screwed around with in factories have no labels. Even that
healthy energy bar you’re buying that costs $3 and the label says is
made of dates and nuts—how about just buying some dates and nuts and
saving yourself $2?
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