I find that in winter I crave more of the spiciness found in Indian, Thai, and Mexican cuisines.  There is something so comforting about lots of sauce, surrounding tender pieces of chicken, lamb or goat, various vegetables, and chickpeas with a fully three dimensional immersion of aromatics.  You know how useful and enjoyable aromatherapy is for the senses.   There is an entire market out there of oils, candles, lotions, perfumes, etc.  Yet, aromatherapy, as such, seems to have missed the culinary world.  It is just as important (if not more so) when it comes to eating.  Aromatherapy exists in the cases of Indian, Thai, and Asian curries, as well as Latin Cuisines. These foods, are not only therapeutic while cooking as the smells and aromas waft into the air, but they are therapeutic in digesting.  These cuisines are aroma-therapeutic in that that first bite as you actually inhale before consuming, but also as you continue to sample.  Then bite after bite, the flavor and perfume change, building upon each other to create a complex sensation of flavor and texture.  Physically, these Asian and Latin cuisines are beneficial to one’s health in a myriad of ways, mainly due to the types and combination of the spices they utilize.  The blends of various spices not only affect the pleasure of your consumption, but can aid you in digestion, circulation, and are a great source of antioxidants, which can affect one’s attitude.  Thusly, aromatic foods such as featured in these cuisines, are as good for the body as they are for the soul.

For example, adding cayenne pepper to your food, or eaten within a curry, will not only make you hot, and maybe sweat, but cayenne pepper increases the blood circulation, and lowers blood pressure.  But the simple act of eating it and making you sweat, actually makes you feel hot, which is a perfect way to rid yourself of that cold winter chill that takes so long to get rid of sometimes.   Why do you think they call chili chili?  Chili gets rid of your chill!  Another benefit of spicy foods, is that it does raise one’s endorphin levels, which is necessary for those that suffer from SAD (seasonal affective disorder).

If you’re not a big curry or chili fan, there are lots of ways of adding spice to your life.  Even when I make a boring roasted boneless skinless chicken breast, a quick simple marinade I use is red pepper flakes, garlic (of course), lemon juice, herbes de Provence, and salt and pepper.  I toss all of the above with a little oil (enough to coat the chicken) and roast at 425 for 20 minutes.  This is also a great simple meal for those of you who are watching their waistline.  This meal can be perfectly paired with roasted asparagus (right along with the chicken) and a risotto, quinoa pilaf, or mashed potatoes.

Most spices have health and medicinal benefits without having too much heat.  For example, turmeric, also known as curcumin, is several times more potent than vitamin E as an antioxidant, and it protects the brain from lipid peroxidation.  Turmeric has also roused great interest in its effect on cholesterol and cancer.  A simple but delicious way of eating more turmeric is to add it to any baked protein, add a teaspoon or two to some lentils, soup, or roast it with some vegetables such as cauliflower.  See recipe below.    Cumin, cinnamon, cardamom, and coriander are all delicious spices with no real heat to them.  Add a little, or a combination of your favorite spices to your next meal, and await the euphoria that follows. Promise!

Bon Appétit! Remember, you are what you eat, so eat well, and live well!

Your Personal Chef,

Alexandra Day

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Turmeric Roasted Cauliflower

As seen in Food and Wine

The turmeric, white peppercorns and coriander seeds are beneficial to the respiratory and circulatory systems; the kumquat, with its sour and bitter tastes, warms the chest and eases coughs.

© Stephanie Foley

Ingredients

1. 1 teaspoon coriander seeds
2. 1/2 teaspoon white peppercorns
3. 1/4 cup extra-virgin olive oil
4. 1 tablespoon minced garlic
5. 2 teaspoons ground turmeric
6. 1/2 teaspoon crushed red pepper
7. One 3-pound head of cauliflower, cored and separated into 1-inch florets
8. Salt
9. 1 medium shallot, thinly sliced and separated into rings
10. 4 kumquats, seeded and chopped
11. 1/4 cup chopped cilantro

Procedure:

Preheat the oven to 400°. In a small skillet, toast the coriander seeds and peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind the spices to a powder and transfer to a small bowl. Stir in the olive oil, garlic, turmeric and crushed red pepper.

On a large rimmed baking sheet, drizzle the cauliflower with the olive oil mixture and toss to coat. Season with salt and roast for 25 minutes, until the cauliflower is tender; scrape the cauliflower into a serving bowl. Add the shallot rings, kumquats and cilantro and toss well. Serve hot or warm.

Next to the egg, the avocado may be one of my favorite foods.  I find it a beautiful thing that avocados are symmetrical, as well as shaped similarly to an egg.  Maybe there is something in the shape that attracts our eye, thusly making it more delicious.

I had for lunch today a B.L.A.T, and it inspired me to sit and write about the beauty of the avocado.  The supple smoothness of its meat deserves exultation.  Its subtle green fruity flavor, is so malleable because of its subtleness, however, when preparing foods with or around an avocado, it is important to not diminish it with overbearing flavors.  For brunch, or any meal, a sliced avocado sprinkled with nothing but salt can be a beautiful treat.  It’s the best way to savor the truest, purest flavor.  But then also, of course an avocado salad sprinkled with nothing but olive oil, salt and pepper, lime juice, and another item (corn, tomatoes, cucumber, mango, strawberry) are just a few of some of my favorite flavor combinations with the avocado.

If you’re a carnivore, next time you grill a steak, any steak, grill a half of an avocado (with the skin still on) over med heat for 5-6 minutes.  Serve alongside the steak, sprinkle with salt and pepper of course, and fresh lime.  To this you can add chopped scallions, or queso fresco, and you have a unique dinner where otherwise it’s the same old  thing.

One last food combination I would like to mention with regard to the avocado, is something I had mentioned in my previous blog.  That is an arugula, or spinach salad with blanched asparagus, sliced avocado, and top with freshly grated parmesan, and finish with a gently poached egg.   To this drizzle the whole plate with Balsamic vinegar, and olive oil, or maybe the addition of truffle oil as well.  Serve with toast and you have a beautiful brunch, lunch, or light dinner.

Happy Eating! Bon Appetit!

Below are some fun facts about avocados I found at healthdiaries.com. Enjoy them in good health.

Avocados are a fruit, not a vegetable.

There are more than 500 avocado varieties.

Avocados are native to Central and South America, where they have been cultivated for over 10,000 years.

Another name for the avocado is the “alligator pear,” so-called because of its alligator skin texture and pear shape.

The Aztec word for avocado was ahuacatl, which means “testicle tree”.

Spanish explorers could not pronounce ahuacatl, so they called the avocado aguacate. This is the origin of the word guacamole.

The origin of guacamole is the Aztec avocado sauce called ahuaca-hulli.

Avocados were first introduced to the United States in 1871, when Judge R.B. Ord planted three trees in Santa Barbara, California.

The Hass is the most common avocado in the United States and is the only avocado grown year round.

Rudolph Hass, a postman, patented the Hass avocado tree in 1935. The first Hass avocado tree is still alive and producing fruit.

Mexico is the world’s top producer of avocados, with California coming in second.

One tree can produce between 150 and 500 avocados per year.

The average avocado contains 300 calories and 30 grams of healthy polyunsaturated and monounsaturated fat.

Avocados have the highest protein content of any fruit.

Avocados contain more potassium than bananas.

One avocado contains 81 mcg of lutein, an important nutrient for healthy eyes.

On average, 53.5 million pounds of guacamole are eaten every Super Bowl Sunday, enough to cover a football field more than 20 feet thick.

I really get annoyed at the misconception that eggs are not good for you.  In fact, they are the most nutritionally complete food for you.  (Sometimes I think I should have worked for the American Egg Board.) They are also a great diet trick for those of you that are concerned about their weight.  They are high in protein, and recent studies show that the cholesterol in eggs has no impact on one’s own cholesterol.  I large egg contains 80 calories, 7 grams of protein, and 13 essential vitamins and minerals.   So a serving of 2 is only 180 calories, and 14 grams of protein, and a good amount of those vitamins and minerals that are hard to find elsewhere.  Yes there is fat, but fat is good for you.  It is relatively low in saturated fat (the bad kind) and higher in unsaturated fat (the good kind).  Unsaturated fats are the ones that help build a healthy heart, and protect you from bad cholesterol.

mmm...good

Not only are they healthy, but they are a good budget meal.  Eggs are fantastic way of providing a myriad of economical meals; from egg salad, to frittatas, to omelets, to quiches, and deviled eggs, but also salads galore.  In the summer, I love to have for dinner a lovely salad of fresh spinach, sliced avocado, pine nuts, red onion, and a poached egg.  To this, I lightly dress with balsamic vinegar and olive oil, but not too much, because the yolk is part of the sauce at the same time.  In the spring, I love to add poached asparagus to this salad.  If you want to take it even further, add a poached lobster tail.  All of these flavors (avocado, asparagus, spinach, egg, lobster) work in harmony in parts or in all.   The all have such subtle flavors, but together reinforce each others delicacy.  When you break in to the yolk for the first time, the golden ribbon of liquid gently falls over the fold and crevices of the salad itself, and melds with the balsamic for a sweet ennui that lasts for a while on the palate.  (Pair this with a glass of chilled French Rosé, and yum!)

Another equally delicious and budget meal revolving around the egg would be fire grilled pizza (or any homemade pizza) with a fried egg placed on top right before serving.   Working with what the season provides, base your pizza around that, and finish with an egg or two, depending on how many you serve.  Here in the United States, you will almost never hear of an egg on a pizza, but in France, its listed under the topping selections anywhere you can buy a pizza.  And we all know that the French are healthier than us Yankees.  But for example, in spring, make a pizza with roasted asparagus and ramps, or mushrooms and fresh ricotta, then finish with the egg, and pair with lightly dressed arugula.  By adding the egg, you not only elevate the entire meal to another level, but you do add a significant degree of nutrition.  In the fall, prepare a pizza with roasted red peppers and spinach.

perfection

I believe that a fully balance diet is the best mode of living.  Too much of one thing, and not enough of another creates an unbalanced situation, whether we’re talking of food and diet, or general living standards.  That said, I personally try to keep it diverse by having 1 chicken meal a week, 1 beef meal a week, 1 fish a week, and 2 vegetarian meals a week, and I feel that one of the healthiest ways of eating a vegetarian meal is by adding an egg.  Forget breakfast!  Eggs are much more versatile, and so tasty, with misplaced fear of being bad for you.  Contrarily, an egg a day, may keep the doctor away…

Happy Eating!

Your personal Chef,

Alexandra

Ugh!!! What’s the point? I just hate them.  I honestly do not understand the infatuation with nonstick pans.  Regular stainless steel pans can do everything that a nonstick can do, and they do it better.  Here are five reasons why I hate nonstick pans, and tips to urge you to use your regular pans instead.

1. Toxic chemicals that are given off over high heat, and general wear and tear.  Plus once they are scratched, they are damaged forever.

2. No color ever achieved on food. No possibility of a sear.

3. The lifespan of nonsticks are much less than their stainless steel counterparts.

4. It’s just a gimmick- People think that they don’t have to add any (or very little) fat to the pan with a nonstick.  Fat isn’t all bad for you.  It’s the whole picture.

5. Restrictive – the user is restricted to lower temperatures, and non scratching utensils.

A Stainless steel pan will do everything that a nonstick can do and better if you know how.  Stainless Steel pans last longer, and don’t steam your food.

When put to the test, I made two quesadillas, one in a nonstick and one in a stainless steel pans.  I sprayed them both with cooking spray, and began heating them at the same time on the same temperature setting.  The Stainless steel not only got hot faster, but I was able to grill 2 quesadillas completely with the kind of color I was looking for in the same time as the nonstick cooked its first quesadilla without any color.  Who wants to eat a blond quesadilla anyway?

And in a note about health, the stainless steal renders the fat faster out of the skin, whereas the nonstick was slower in the rendering process too.  This is because the stainless steel gets hotter faster, and stays hotter longer.  If one were searing a steak in a nonstick (which can’t be done anyway) one would end up cooking it for too long before any sear was achieved, thereby overcooking it anyway.  So you end with an overcooked steak with a steamed texture instead of a crusty exterior. This is not to mention at all the amount of chemicals that are given off, either by heating your nonstick over too high of a temperature, but also the chemicals that come away from the pan over time.

So how do you get a nonstick surface in a regular stainless steel pan? Well, I would like to leave you with a foolproof tip that will allow you to achieve a nonstick surface in a stainless steel pan.  Simply put, it comes down to patience (as in everything else).  You must preheat your dry stainless steel pan.  Here’s a tip for those who prefer the nonstick because you don’t want to add any excess fat.  That is, when a pan is preheating and then you add a little oil, you end up needing less than if you added oil to a cold pan.  This is because as soon as you add the oil to the pan, it spreads out faster, thus coating the pan faster with less oil. Once you have added oil to the pan, and you can see ripples in the surface of the pan, you have achieved a nonstick coating.  Carefully add whatever you are cooking, and adjust the heat setting to your desired temperature.   Be aware that if a piece of food doesn’t move right away, let it be.  The longer it sits, the more it sears, and once the crust is formed, the piece of food will move on its on.  There are some things that can’t be rushed.  One of them is a good sear on a steak!

So become nonstick independent, and practice with your old stainless steel and cast iron pans at home.

Bon Appétit!

After Spending 2 weeks in France, I returned with a new outlook on American Food Culture.  In a word, annoying.  Walking anywhere in France, at almost any given time, you not only witness beaucoup de people walking with a single white baguette under their arm, with the top end ripped off, and munching it on their way home, but you’ll see adults and children alike munching a chocolate croissant on their way home from school, or stopping for a little crepe instead.  The point is, it’s not what you eat, it’s the whole picture.  The difference, in a word is the lifestyle.

Most people are aware of the French paradox, but all Americans find it hard to comprehend.  How can this culture, who drink all the time, smoke all the time, and eat mostly white carbs, be healthier than us Yankees?  But it’s true.  The French have less cases of obesity, heart disease, and diabetes.

Like most things in life, its not one thing over another that is the answer, but instead it is the entire picture.  Yes, the French drink all the time, but they also do it mainly while eating.  Yes, the majority of the bread is still 100% white, while in this country whole wheat or whole grain has become yet another trendy catchphrase. Yes, the average Frenchman probably has 6 espressos a day, along with their pack of cigarettes, but lets look at the way they live.  Yes, they smoke a lot still in this incredibly smoking conscious culture, but they also walk a lot. They take 2 hours for lunch.  The French get 1 month off for vacation, by law! Their food is not as poked and prodded, and manipulated during the process.  Yes they have organic food, but in general, the majority of food is less processed.  In general, the French eat a variety of food.  They eat what they like, in moderation.  Even walking through a grocery store, instead of seeing diet books, or light foods, or whole grain this, and organic that, you’ll see cans or jars of foie gras, bottles and bottles of wine of all kinds, and cheese…oh the cheese!  But you’ll also lots of fruit, fresh cooked meats, and fishes.

One day you might find that one thinks “oh I ate a lot of heavy things yesterday,” but then the next day you may find one saying “oh I think I’ll just have the gazpacho with whipped cream, and the filet de trout served with white rice, and green beans.  Then for dessert have a dame blanche (a chocolate sundae).  Oh the ice cream…unlike any other.  What makes it so good?  Maybe the fact that it is made fresh everyday, or that it is made with lots of eggs milk, and cream.  It just comes out different.  And then along our travels, I  was no holds barred, and still couldn’t always finish my meal, but by george, every French person, man or women, or child, would finish everything on their plate, even having 3 courses!  I think that is rare in the U.S. for sure, to finish our plates, of 3 courses, and we are the fat ones.

Upon our return from France, I was immediately back at work with some clients who shall remain nameless, trying to come up with their ideas of healthy food.  There are so many Americans who get caught up with one idea that is healthy, and they’ll do it to death, or until they are alerted to a new fashionable way to dieting or cleansing.  It’s all a fad.  I’ve said it before, and I will say it again…Everything is fine as long as its is done in moderation.  Americans get caught up in the quick fix, or the magic pill, but really (and everyone knows this), it doesn’t exist.  In turn, the Americans who live this way are living by way of an extreme measure, and extremes never work.  White flour? No problem! Full fatty eggs coddled in cream? Delicious, and there is nothing like it, but not everyday! Duh!

So the French paradox isn’t really a paradox, but common sense.  They are generally more active than Americans, because they are more social.  Its part of the culture to sit for hours in the park during daylight hours and soak up the sun, while smoking and having your espresso, or to stop for lunch for 2 hours, and to visit your friends after work or school, and walk home.  Its part of the culture to have wine all the time, which is good for you anyway.

The magic pill, the quick fix is, just relax, and enjoy.  Life is too short.  Just mix it up as you go.