"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Sunday, November 7, 2010

Lutefisk (dried cod treated with lye)

  Another recipe from Norway as found from Life's Choices:

Lutefisk (dried cod treated with lye)
Don’t be put off by this strange sounding delicacy. Although there are many steps to this dish, your efforts will be rewarded.
Lutefisk must surely be the strangest culinary effort credited to the Norwegians, but what a treat when prepared properly. Everyone of course is not a devotee of lutefisk, but those who are defend it vehemently. Others go to the opposite extreme and claim it’s a national disgrace. In years past, the homemaker had to go through the complicated task of treating the dry fish with lye, but now frozen lutefisk is readily available at selected fish markets and at Scandinavian delicatessens.

Cooking lutefisk the old fashioned way:
Do not cook in aluminium vessels as it will darken the pot.
Slice lutefisk into serving sized pieces.
Use three level tablespoons salt to each litre of water. Bring water to boil, add salt and return to boil.
Add fish and again return to boil, then remove from the heat. Skim, and let fish steep for 5 to 10 minutes depending on thickness. Serve at once.

Without adding water:
Slice the lutefisk into serving sized pieces into a pot.
Season each pound of fish with 1/2 tablespoon of salt and place over low heat. This allows the water to be “drawn” out.
Bring to a boil and remove from heat.
Let steep 5 to 10 minutes. Serve at once.

Baking in foil:
Heat oven to 205 degrees C.
Skin side down, arrange lutefisk on a sheet of double aluminium foil and season with salt. Wrap foil tightly around the fish and place on a rack in a large pan and bake 20 minutes. Cut corner from foil and drain out excess water. Serve at once.
Lutefisk with a firm texture can be obtained by first sprinkling with coarse salt and allowing to stand several hours. Rinse well in cold running water, and soak in unsalted water. Then cook or bake as desired.
Lutefisk must be served hot on piping hot plates. Accompaniments vary from bacon or pork drippings, white sauce, mustard sauce, or melted butter which seems to remain a favourite. Boiled and steamed potatoes, stewed whole, dry green peas are a must as a vegetable accompaniment. The only other necessary additions are freshly ground pepper, and flatbread. In some parts of Northern Norway, lutefisk is served with melted goat cheese.

Kj¢ttkaker (meatballs)

A taste of Norway from Life Choices web

Tempt your tastebuds with a highlight of traditional Norwegian food which can be enjoyed whether you have visited this magestic country or not. (This looks delicious!)

Kj¢ttkaker (meatballs)
Don’t be put off by the vast quantities of the ingredients required for these meatballs. These tasty little round balls packed with flavour can be made in a large batch and then frozen to be used at a later date.

2.25kg ground meat (beef, veal, pork; ground three times)
2 medium onions, finely ground (save juice)
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon salt
1/2 teaspoon pepper
2 eggs, beaten
1/4 cup whole milk
1/4 cup thickening cream
1/2 cup cracker meal or matzo meal
4-5 beef bouillon cubes
2 teaspoons Worcestershire sauce

Heat oven to 180’C
Combine all meatball ingredients and knead by hand for five minutes or more to blend spices into meat.
Lightly grease or coat shallow baking pans with non-stick cooking spray.
Form small round meat balls; dipping hands into cold water to shape smooth.
Bake for 10 to 15 minutes.
Transfer meatballs from baking tray into a large pot.
Add bouillon cubes, meat drippings from baking pans and water to cover. Stir in Worcestershire Sauce and bring to the boil.
Reduce heat and simmer for one hour.
Remove meatballs.
Thicken gravy with flour to desired consistency.

Serve meatballs as an entrée or as a main dish with boiled potatoes and Cranberry Sauce.

Thursday, October 28, 2010

Amazing Ginger


Did you know the benefits of Ginger? Ginger is one of the world's seven most potent disease-fighting spices.

Ginger has been used for its health benefits for over 5000 years and is a favorite medicinal as well as culinary herb.

[rhizome by Crystl.]photo

Unlike most spices, the part that has the most medicinal value grows under ground. Often mistakenly called “ginger root” this is actually the rhizome of the plant which is more of a subterranean stem than a root. Although you can use dried ginger and powdered ginger for health benefits, fresh ginger is preferred.

[Roots by Amontillada.]photo

The intake of ginger helps stimulate the secretion of mucus, quieting your cough and soothing any scratchiness in your throat.

Ginger has been proven (in multiple studies) to treat feelings of nausea, particularly in the form of seasickness, morning sickness, motion sickness and as a side effect of chemotherapy.

[Ginger by FotoosVanRobin]photo

In pregnancy is to be extra careful!! Never use any herb, including ginger, without first discussing it with your doctor!! As for those suffering from ulcer, or other very serious gastric problems, they should also consult their doctor.

[Doctor Hand by Truthout.org.]photo

Ginger contains anti viral, anti toxic, and anti fungal properties, and is used for the prevention of and treatment against the common cold.

[Honey Lime Ginger Drink by Nags The Cook.]photo

Ginger acts as an antihistamine and aids in the treatment of allergies.

[Giant Ginger Root by Damian Cugley.]photo

Ginger displays anti inflammatory properties and can be used to treat rheumatoid arthritis, osteoarthritis, and various other muscular disorders.

[Ginger Study (1) by Ida Christine Kvisgaard.]photo

The chemical components of the root are instrumental in inhibiting the biosynthesis of prostaglandins which are responsible for causing inflammation.

Thus the root has proven to be a highly effective form of treatment, in some cases, even more so than the NSAID's that are traditionally prescribed.

So eating ginger may help to prevent cancer and aging disorders.

Ginger contains special enzymes responsible for catalyzing the proteins in your food, thus aiding in digestion and the prevention of cramps.

Good for those with constipation!

[Ginger Root by cfwhitney.]photo

The ancient Greeks used to eat ginger after a large meal, in order to ease the digestion process.

[P7168420 LR2 Root Ginger, Turmeric & Red Chilli Peppers by arifaqmal.]photo

Ginger has proven to help lower your cholesterol levels and prevent the formation of blood clots.

[Ginger root by diego_carolyn.]photo

As a mood enhancer, ginger's cineole content may help contribute to stress relief.

[ginger roots by detengase.]photo

Also used for migraine headache.

[ginger root by frankfarm.]photo

Ginger can also be used for reducing toothache and the discomfort which arises due to the infection in the upper respiratory tract due to its antibacterial and antifungal nature.

[Ginger, onions and garlic by vieux bandit.]photo

Chewing on fresh ginger, can help freshen the breath.

Being a warming herb, ginger can help knock out a fever. This property also makes it effective in stimulating circulation of the blood.

[Ginger Root by J. Pollack Photography.]photo

It can also help relax muscles around the blood vessels and is said to help prevent blood clots from forming. The warming effects make it a natural decongestant as well as an antihistamine, making it the perfect remedy for colds.

[Lemon and Ginger Drink by Red Snapper9.]photo

Some studies show that it can even help inhibit the replication of the herpes simplex virus.

[a ginger root by left-handed.]photo

Recent studies show that ginger might also have a role in lowering LDL cholesterol because the spice can help reduce the amount of cholesterol that is absorbed.

[Curry with Zucchini by Jernej K.]photo

It has also been shown in animal trials to help slow or even prevent cancerous tumor growth.

To discover the health benefits of ginger for yourself, simply make a tea by steeping about 5 slices of ginger in hot water.

If you prefer it in your food,

[BBQ Salmon & Succotash by NicnBill.'photo

Ginger is excellent in many dishes and is perfect when combined with garlic.

[Ginger & Garlic by light~n~shadow.]photo

Ginger doesn't only spice up your food it can also help to put some extra spice in your intimate life too. It improves blood flow to your sexual organs, and contains Vitamin C, zinc and magnesium.

Hope it will be of benefit to you  others.

Wishing you all a happy healthy life.

"Health is Wealth"

Monday, March 22, 2010

Grilled Chicken Drumsticks


2 kilos chicken drumsticks
4 cloves garlic, crushed
1/4 cup soy sauce
1/3 cup sesame oil
1 tsp freshly ground black pepper
2 Tbsp honey
2 pieces of dried hot chilli (optional)

  1. Clean drumsticks with a cup of white vinegar to remove slime and wash them under the tap; drained
  2. Cut the meat neatly away from the bone without removing it from the frame (bone)
  3. Marinade in soy sauce, honey, garlic, freshly ground pepper, chilli and honey and mix.
  4. Refrigerate in an hour or more. (overnight, the better)
  5. Grill turning both sides until cooked.
Serve with rice and toss green salad.

Sunday, March 21, 2010

Camote (Sweet Potato)

Ipomea batatas

Camote, cassava, peanuts may lower blood cholesterol

WITH the rise of fast food chains and tempting food advertisements, root crops such as camote, cassava, and tugi and legumes such as peanuts and green peas have become unappealing snack options.

There are, however, many reasons why people should switch mindsets.

Root crops are rich in carbohydrates- -affordable and main source of energy. Legumes are also good substitutes for meat as protein source.

But aside from being carbohydrate and protein sources, respectively, root crops and legumes are functional foods. Both are good sources of dietary fiber, a food component associated with the prevention of several chronic diseases such as cardiovascular diseases, colon cancer, and control of diabetes.

The Food and Nutrition Research Institute of the Department of Science and Technology in a recent study determined the effects of local root crops and legumes in bringing down cholesterol levels among humans with moderately raised cholesterol levels.

Five root crops and six legumes were studied. People under the study were given 50 grams available carbohydrates from the test foods for 14 days, and venous blood samples were collected for analysis of total cholesterol, triglyceride, and HDL/LDL cholesterol. Results showed that camote and cassava significantly decreased the total cholesterol levels of the subjects.
In the same study, consumption of legumes like peanut, abitsuelas, green peas, mungbean, pigeon pea, and chick pea showed similar results--with peanut showing effects of marked decrease in total cholesterol levels among the subjects.

The study also showed that cassava, abitsuelas, and peanut significantly decreased low-density lipoprotein cholesterol (LDL-c) levels of the subjects while camote, tugi and mungbean significantly decreased triglyceride levels. The study concluded that root crops and legumes may have a significant role in reducing lipid biomarkers like total cholesterol, LDL-cholesterol, and triglyceride due to their high total dietary fiber content.

How does dietary fiber reduce blood cholesterol? Cholesterol is the main component of bile acids secreted during digestion in the intestine. Dietary fiber coats the bile acids in the intestine and excreted from the body. The body then draws cholesterol from the blood to form bile acids, thus, reducing blood cholesterol level.

FNRI's Nutritional Guidelines for Filipinos suggest the consumption of root crops and legumes. So, why not boiled camote or peanuts for the next snack? (Charina Javier)

(Sweet potato)

Sweet Potato
Scientific classification
Genus: Ipomoea
Species: Batatas
Binomial nomenclature
Ipomoea Batatas L.

The sweet potato (Ipomoea batatas) is a tuberous plant in the same genus as the morning glory. It is a long tapered tuber with a smooth skin. The flesh of the tuber ranges from white to yellow, orange and purple. It is often confused with the potato, which is in the same order but not the same family. The soft, sweet, orange variety is called a "yam" in most of the United States but should not be confused with the true yam.
Sweet potatoes are rich in dietary fiber, vitamin C and vitamin B6. In tropical areas they are a staple food crop. The tubers, leaves and shoots are all edible. The tubers are most frequently boiled, fried or baked. Tubers can also be processed to make starch and a partial flour substitute. The plants and tubers are frequently used for animal feed. Industrial uses include the production of starch and industrial alcohol.
The plant is a tropical annual vine that does not tolerate frost. Depending on the variety and conditions tubers mature in 3-9 months. Sweet potatoes rarely flower outside of the tropics and are primarily propagated by cuttings and tubers. Some variants are sold as house plants.
Sweet potatoes are believed to have originated in South America and spread throughout the tropical Americas into the Caribbean and across the South Pacific to Easter Island. Very likely the tuber drifted across the sea in a manner coconuts still do today.
Because the general Polynesian word for the sweet potato is kumara, and the South American word is kumar, it was originally thought that this was evidence of cross-Pacific contact between South America and Polynesia. However, linguists have determined that kumara and kumar are totally unrelated and have nothing to do with each other. This therefore cannot be considered as evidence of pre-Magellan trans-Pacific crossings.
Farmers in the Southern United States started using the term "yam" to distinguish between the softer orange variety and the drier white variety. The true yam is rarely found in the United States except as an import and the orange variety must be labeled "yam sweet potato".)