Neurogastronomy Not your usual article about a New York restaurant opening, Cerebral Palate by Katy McLaughlin in the Wall Street Journal Magazine June 2011 describes the philosophy of chef-neurologist Miguel Sánchez Romera who served her an entire meal consisting solely of creatively flavored waters. The meal of exotic waters such as “coconut, garlic, ginger and truffles” […]
Layer and Build Flavors
May 26, 2011 by Leave a Comment
Pasta with Marinated Chickpeas, Grilled Vegetables and Sausage This spring I had the pleasure of working with senior students at the Culinary Academy of Seattle Central Community College. The project required them to prepare a meal that meets strict limits on calories, sodium, fiber, fat and saturated fat, use seasonal and nutrient-rich ingredients and employ […]
Muhamarra – A Sublime Dip
May 24, 2011 by 5 Comments
Muhamarra – Walnut, Bell Pepper and Pomegranate Dip Sampling local food is a highlight of traveling. On a recent trip to Egypt, I most enjoyed the small dishes placed on the table at the start of each meal. Like the mezze served when dining in Middle Eastern and Mediterranean restaurants, we were served hummus, […]
A Rainbow of Smoothie Ideas
May 21, 2011 by Leave a Comment
Fruit Smoothies Photo by Lorelle Del Matto I’d rather eat a bowl of chopped fruit than drink fruit blended in a smoothie. I get more satisfaction from chewing and enjoy the textures and flavors of each fruit. Research confirms this, showing that when we consume calories in a liquid form, our bodies don’t register the […]
Kale – King of Super Foods
April 28, 2011 by 4 Comments
Kale – Roasted and Sauteed I love it when the work of chefs intersects the words of nutrition scientists. A recent example – the intriguing recipes for kale I’ve seen popping up lately. When my grocery store had a sale on organic kale and I found three varieties, Red Kale (or Red Russian), Green Curly […]
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