Looking for ways to make your meals healthier without compromising taste or
too much change? It can be the smallest substitutions that make the biggest
difference in improving your health. Here are great substitutions for some key
ingredients:
Instead of "SUGAR"
White sugar is highly refined. Although originally derived from the cane or
beet plant, all the nutrients and minerals have been stripped away with nothing
left but a sweet, nutritionally void substance that is extremely high glycemic.
This causes blood sugar imbalances (energy highs and lows) and is a leading
cause of weight gain, obesity and diabetes. Not only that, but sugar also
suppresses the immune system and feeds diseases, viruses, bacteria, infection
and yeasts (including candida). As for brown sugar - don't be fooled - brown
sugar (commonly used in baking) is just white sugar with added molasses!
Try These Healthier Substitutions:
So what to do?
Although it can be hard to cut out sugar completely, here are some 'better than'
alternatives to the highly refine white stuff.
1)
Stevia
Stevia is a natural sweetener derived from the sweet stevia leaf -
an herb native to south America. It is virtually calorie-free and has no impact
on blood sugar levels making it a great alternative for diabetics, those on
sugar-reduced diets, or those watching their weight. It's much sweeter than
sugar (about 100-400x sweeter) and can have a bitter/pungent aftertaste so a
little goes a long way!
2) Coconut sugar
Coconut sugar is
a natural sugar derived directly from the sap of the coconut tree's flower
blossoms. The sap is collected, immediately boiled and crystallized into sugar
crystals. It's low on the glycemic index - much lower than cane sugar (35GI vs.
68GI) and has a significantly lower fructose content than agave nectar. It's
rich in minerals (magnesium, potassium and zinc) and vitamins B and C. And it
tastes DELICIOUS! Kind of like caramel!
3) Raw
Honey
Although honey is higher on the glycemic index, RAW honey (not to
be confused with the refined, processed honey found in most cupboards) is loaded
nutrients. Raw honey is a thick, cloudy colour with a wax-like consistency.
Raw honey has been demonstrated to have antimicrobrial properties and is rich in
antioxidants, phytonutrients and enzymes.
Instead of "JAMS"
Many commercial jams are just another form of refined sugar. 1 tablespoon of
jam can contain up to 50% sugar (sometime more!) and is typically void of
nutrients and fibre.
Instead of refined, commercial jams, try these
healthier substitutions:
1) Apple ButterApple butter is a
rich, creamy, and smooth concentrated apple spread. It's made with the entire
apple and is much richer and thicker than apple sauce. It's higher in fiber
than most jams and is lower in calories and sugar. It's also great used in
recipes as a sugar substitute, spread on pancakes instead of syrup or delicious
mixed with natural peanut or almond butter for a healthier (and tastier) take on
PB&J!
2) Make your own using: (a) Dried Fruit:
Take your favourite dried fruit (such as apricots, blueberries or cherries)
re-hydrate in water for about an hour and blend into a rich and delish fruit
spread. Or if you prefer immediate gratification - toss dried fruit in
blender/food processor with water and process into a spread.
(b)
Fresh Fruit!
Take your favourite fresh fruit and blend with additional fiber
(such as ground chia, ground flax or psyllium husk) to create a gelatinous fruit
spread! The fiber will create 'thickness' as it will absorb excess moisture.
These fibers have gelatinizing properties, giving it a 'jam'-like consistency -
and they are loaded in extra nutrients and omega fatty acids!
(c) Or
quite simply - grab a fork and start mashing! Mashed up bananas or mangos (or
even try bananas and strawberries together) make a delicious creamy spread. All
the nutrients are left in tact, making it high in vitamins, minerals,
phytonutrients and fiber!
Instead
of "WHITE" or "BROWN" BREAD
White bread is highly refined, nutritionally void, and has the same impact on
your body as eating white, refined sugar. Some of the whole wheat bread that's
out there isn't much better as it's made primarily with white, refined flour
with some added wheat germ, or may contain a mixture of whole wheat and highly
refined wheat.
Try These Healthier
Substitutions:
What's better:100% WHOLE GRAIN
breads made with 100% wholegrains, such as kamut, spelt, brown rice or rye.
When purchasing these breads, look for WHOLE GRAIN as the first ingredient (and
subsequent ingredients). If it needs to be 'enriched', chances are it's not
whole to begin with.
What's best: Sprouted Grain
bread! Although it looks and tastes like regular sliced bread - spouted grain
breads trump any bread in terms of the nutrients and digestion! 'Sprouting' a
grain activates the grain's enzymes and increases the nutritional profile of the
grain. It also breaks down the protein into amino acids (including breaking
down the gluten - which can cause many people bloating and discomfort) making
easier for you body to digest and assimilate the nutrients.
·
Ezekiel bread is a type of sprouted grain sliced bread available in most
supermarkets and health food stores (often found in the freezer section)
·
Manna Bread is a sprouted loaf that has more of a muffin consistency (and
taste!)
Instead of "SOUR
CREAM"
Sour cream is a fermented 'cream', which tends to fall high on the saturated fat
scale (the fats we want to limit). In most fat-free versions, the fat is
typically substituted with corn syrup or other fat-causing sugar, which doesn't
do well for overall health or waist-line.
Try These Healthier
Substitutions:
1) Greek yogurt Greek yogurt has the same rich
and creamy consistency as sour cream with less calories and saturated fat.
Because Greek yogurt is strained three times (versus 1-2x as with regular north
American yogurt) it is much thicker and creamier. It's also lower in sugar and
higher in protein than regular yogurts, and is also rich in active bacterial
cultures (probiotics) that help improve intestinal health.
2)
Cottage cheese blended with a squeeze of fresh lemon. Cottage cheese is
rich in protein and lower in fat than most cheeses (and sour cream!). Blending
it changes the consistency into something smooth and creamy, and a twist of
lemon provides an added dose of Vitamin C and the 'sourness' sans the sour
cream.
Friday, 14 December 2012
Natural Cures From Head To Toe
Melissa breaks down common ailments from head to toe and how we can cure them
in a safe and natural way!
Headache
Why we get them:
Why we get them:
Why we get it:
Why we get it:
Why we get them:
Headache
Why we get them:
- Blood deficiency due to stress & lack of water
- Blood vessel constriction
- Different areas of the brain - pertains to different areas of the body out of balance (liver, large intestine congestion, etc.)
- Magnesium is great for headaches because it is a muscle relaxant. Did you know 70 per cent people are deficient in magnesium?
- Eat lots of dark greens like spinach, kale, and Swiss chard
- Drink a ton of water to hydrate the body
Why we get them:
- According to the philosophy of Chinese medicine, the liver is responsible for the smooth flow of Qi (energy) throughout the body and smoothing our emotions. Anger, irritability, and frustration are all signs that our Qi is not flowing smoothly.
- Alcohol, coffee and lack of sleep all disrupt the liver causing your eyes to water
- Bitters
- Lemon water
Why we get it:
- Heartburn has nothing to do with the heart. Instead, heartburn is caused by too much stomach acid. Heartburn is sometimes called acid indigestion.
- Over the counter heartburn medication, over a long period of time, can lead to hypercalcemia, renal stones and metabolic alkalosis.
- Apple cider vinegar
Bloating
Why we get it:- There are many causes of bloating, including diet, irritable bowel syndrome, lactose intolerance, reflux, and constipation, to name a few.
Why we get it:
- Allergies further weaken the digestive system
Natural Cure:
- Digestive enzymes
- Dried Papaya seeds. Papaya seeds contain papain, which is a natural digestive aid. Throw the dried seeds in your pepper mill. You can use it as seasoning and to help with your digestion.
Why we get them:
- Poor circulation from lack of movement
- Poor circulation due to venous insufficiency ("Qi & Blood Deficiency")
- Vitamin B complex for blood circulation
- Water & exercise!
- Evening Primrosem, used externally
Peggy K's Holiday Cure Alls
1. Holiday Hangover
Coconut water is rich in electrolytes that replenishes the minerals that were lost as a result of too much alcohol and dehydration. It hydrates you the quickly and efficiently. Drink it right before bed and first thing in the morning to prevent and get rid of that hangover pronto!
Peggy's tip: Coconut water and vodka makes the best tox and detox cocktail
Chlorella is a green algae that is high in chlorophyll. Studies show that it helps reduce the incidence of hangovers by 97 percent! It helps to detox your liver
2. Bloated Belly
Kombucha contains natural probiotic cultures that keep you regular and bloat-free. Plus it makes a great bubbly. Put some in a champagne flute and sip on it in-between cocktails at a party to keep you feeling less bloated and keep your belly flat.Celery is a natural diuretic that helps get rid of bloat and water retention.
3. Mall Meltdown
Maca is an adaptogen, which are found in herbs that increase the body's resistance to stress and one's ability to adapt to it. It's also is rich in B-vitamins and Vitamin C which are powerful stress busters.Savi Seeds is what I call the "happy seeds" as they are high in Omega 3's and Tryptophan, both of which boost your mood. Who couldn't use that during stressful holiday shopping!
4. Festive Fatigue
Bananas contain B vitamins which are energy-boosting and rich in tryptophan, which also boosts our mood! It's a portable, easy-to-eat snackVega One is an all-in-one nutritional shake powder. It contains half your daily recommended intake of vitamins and minerals, it's loaded in greens, omega 3's, fiber, protein, antioxidants, stress-busting maca and amazing nutrient dense super foods. So basically it ensures everything you need is in your cup!
http://www.cbc.ca/stevenandchris/2012/12/peggy-ks-holiday-cure-alls.html
Sunday, 9 December 2012
Toronto's X-mas Crafts and Markets !
http://www.torontolife.com/daily/style/gossip-monger/2012/12/06/toronto-christmas-craft-fairs/
Craft shows have come a long way from the grandma-centric knitting fests that they once were, now offering locally made, handcrafted gems that are well worth coveting. Moreover, with Christmas less than three weeks away, they’re a great way to find a range of presents in one spot. Though the One of a Kind Show, the city’s most high-profile craft sale, has come and gone, a range of holiday-themed pop-up markets are still ahead. Here are the best of the lot.
• Toronto Young Designers Holiday 2012: Brassaii will host a dozen vendors at this one-day fair, including Lockett Jewels, Michelle Ross Jewellery, Arbonne and Health Hut. Keep an eye out for statement jewellery, chic baby clothes and handmade cards. (Brunch lovers needn’t worry—the restaurant will continue food service during the sale). Dec. 8, 10:30–3:30. Cash only. Brassaii, 461 King St. W. Find out more »
• Milk Glass Co. Holiday Pop-up Sale: This sale runs until Dec. 22, giving last-minute shoppers plenty of time to check out Christmas cards and tree ornaments, along with some unique non-seasonal accessories (we love Alexandria Pellegrino’s adorably girly handmade aprons). At an opening reception tonight from 5 p.m. to 11 p.m., organizers will offer hot cocoa and gift-wrapping. To Dec. 22. Cash only. 1247 Dundas St. W. Find out more »
• City of Craft 2012: City of Craft’s sixth annual fair includes workshops, galleries and over 45 vendors. The fashion-minded should check out Falconwright’s clutches, Hot Pop Factory’s 3D jewellery and Good Night, Day’s knitted headbands. Craft workshops will keep children occupied while “Santa” does some shopping. Dec. 8, 11–6; Dec. 9, 11–5. The Theatre Centre, 1087 Queen St. W. Find out more »
• The Artisans’ Gift Fair: An indie bar may not seem like the most obvious place to hold a craft fair, yet every year the Tranzac transforms the small beer-stained room into a cozy shop. The goods are funky and modern, with gluten-free treats from The Spadina Diner, creative cards from Green Bean and colourful knit coffee warmers for every style. Dec. 8, 9, 15, 16, 22 and 23. Tranzac, 292 Brunswick Ave. Find out more »
• Lowe’s Toronto Christmas Market 2012: It just doesn’t get any more Christmassy than the Distillery District: twinkling lights, roaming carollers, a reindeer zoo and the comforting smell of roasting chestnuts. The European-style street market sells gourmet treats and crafts and is ideally positioned right next to a wine garden. To Dec. 16. Find out more »
• Wandering Winter Craft Show: Shop Cats will be hosting their last craft show of the season in the ballroom at the Gladstone Hotel. Shop from over 30 local artists, with a focus on jewellery, prints and one-of-a-kind artwork. Dec. 9, 11–5. The Gladstone Hotel, 1214 Queen St. W. Find out more »
• Mavrik Mrkt Holiday Edition: For one day only, Mavrik Wine Bar is being transformed into a holiday market. Grab a drink, listen to live music and peruse the homemade treats and trinkets, including jewellery from Touch the Dutch and organic beauty products from Naked Organic. Dec. 15, 10–4. Mavrik Wine Bar, 676 Queen St. W.
• Holiday Art Market at Artscape: Take in the artsy-holiday ambience at Wychwood Barns’ sale. Alongside the 50-odd exhibitors, there will be demonstrations and a seasonal café. Dec. 9 and 16, 12–5. Artscape Wychwood Barns, 601 Christie St.
Craft shows have come a long way from the grandma-centric knitting fests that they once were, now offering locally made, handcrafted gems that are well worth coveting. Moreover, with Christmas less than three weeks away, they’re a great way to find a range of presents in one spot. Though the One of a Kind Show, the city’s most high-profile craft sale, has come and gone, a range of holiday-themed pop-up markets are still ahead. Here are the best of the lot.
• Toronto Young Designers Holiday 2012: Brassaii will host a dozen vendors at this one-day fair, including Lockett Jewels, Michelle Ross Jewellery, Arbonne and Health Hut. Keep an eye out for statement jewellery, chic baby clothes and handmade cards. (Brunch lovers needn’t worry—the restaurant will continue food service during the sale). Dec. 8, 10:30–3:30. Cash only. Brassaii, 461 King St. W. Find out more »
• Milk Glass Co. Holiday Pop-up Sale: This sale runs until Dec. 22, giving last-minute shoppers plenty of time to check out Christmas cards and tree ornaments, along with some unique non-seasonal accessories (we love Alexandria Pellegrino’s adorably girly handmade aprons). At an opening reception tonight from 5 p.m. to 11 p.m., organizers will offer hot cocoa and gift-wrapping. To Dec. 22. Cash only. 1247 Dundas St. W. Find out more »
• City of Craft 2012: City of Craft’s sixth annual fair includes workshops, galleries and over 45 vendors. The fashion-minded should check out Falconwright’s clutches, Hot Pop Factory’s 3D jewellery and Good Night, Day’s knitted headbands. Craft workshops will keep children occupied while “Santa” does some shopping. Dec. 8, 11–6; Dec. 9, 11–5. The Theatre Centre, 1087 Queen St. W. Find out more »
• The Artisans’ Gift Fair: An indie bar may not seem like the most obvious place to hold a craft fair, yet every year the Tranzac transforms the small beer-stained room into a cozy shop. The goods are funky and modern, with gluten-free treats from The Spadina Diner, creative cards from Green Bean and colourful knit coffee warmers for every style. Dec. 8, 9, 15, 16, 22 and 23. Tranzac, 292 Brunswick Ave. Find out more »
• Lowe’s Toronto Christmas Market 2012: It just doesn’t get any more Christmassy than the Distillery District: twinkling lights, roaming carollers, a reindeer zoo and the comforting smell of roasting chestnuts. The European-style street market sells gourmet treats and crafts and is ideally positioned right next to a wine garden. To Dec. 16. Find out more »
• Wandering Winter Craft Show: Shop Cats will be hosting their last craft show of the season in the ballroom at the Gladstone Hotel. Shop from over 30 local artists, with a focus on jewellery, prints and one-of-a-kind artwork. Dec. 9, 11–5. The Gladstone Hotel, 1214 Queen St. W. Find out more »
• Mavrik Mrkt Holiday Edition: For one day only, Mavrik Wine Bar is being transformed into a holiday market. Grab a drink, listen to live music and peruse the homemade treats and trinkets, including jewellery from Touch the Dutch and organic beauty products from Naked Organic. Dec. 15, 10–4. Mavrik Wine Bar, 676 Queen St. W.
• Holiday Art Market at Artscape: Take in the artsy-holiday ambience at Wychwood Barns’ sale. Alongside the 50-odd exhibitors, there will be demonstrations and a seasonal café. Dec. 9 and 16, 12–5. Artscape Wychwood Barns, 601 Christie St.
Top five cheese destinations ....
http://www.theglobeandmail.com/life/food-and-wine/food-trends/canadas-top-five-cheese-destinations/article4452324/
Kelsie Parsons has always loved cheese. Even on his meagre student’s budget while studying art criticism, he would allocate twice as much money for cheese than for the rest of his groceries, spending most of it in Toronto’s Kensington Market. After graduating, Mr. Parsons discovered his dream job when he found work selling cheese at local farmers markets. Captivated by the stories of Canada’s cheese makers, he decided to write a definitive book about our national cheese culture.
“It fascinates me how the land changes across Canada from the iron-rich red soils of PEI to wild grasses found on the rolling hills of the Magdalen Islands,” he says. These unique terroirs are expressed in the cheeses themselves.
Mr. Parsons is halfway through his coast-to-coast research trip, having travelled through Ontario, Quebec and the Maritimes and is currently heading toward Winnipeg, spending August travelling through the Prairies, Alberta and British Columbia. On his “to-do” list is Sylvan Star Cheese in Red Deer, Alta., which makes Old Grizzly Gouda (one of his favourites), and exploring the cheese community on Salt Spring Island, B.C.
Mr. Parsons, who has earned a Cheese Making Certificate from the Vermont Institute for Artisan Cheese, will be self-publishing the book with the help of online funding platform Kickstarter. The release is scheduled for the fall of 2013. His only regret is that he can’t make the book scratch ’n’ sniff.
Here are his top five cheese destinations (so far).
Monforte Dairy
Stratford, Ont.
Monforte’s innovative owner, Ruth Klahsen, raised $400,000 to build her new cheese plant by starting a community-shared agriculture plan. Subscribers support the dairy by prepaying for cheese. Stop by to try some of the savoury, complex Toscano or the buttery Bliss, enriched with organic cream.
“There are windows around the whole facility so you can peek in and see cheese being made at different stages right up until it’s wrapped. It’s also the only place you can see awesome cheese graffiti, which is painted on the side of the cheese plant and a silo.”
Fromagerie du Presbytère
Ste-Élizabeth-de-Warwick, Que.
Its award-winning Louis D’Or and Bleu D’Élizabeth are made from the organic milk that comes from the family farm and produced in a converted old rectory that serves as the cheese factory and store.
“Nothing makes me happier than seeing communities come together over food. Every Friday in Ste-Élizabeth-de-Warwick, people gather in the front yard of Fromagerie du Presbytère for a picnic dinner and to enjoy fresh cheese served at three stages of the cheese-making process. You just show up with hundreds of other people, who bring folding tables, chairs and wine and buy fresh cheese made at different points in the evening. They even have a baker on site just for the event.”
Laiterie Charlevoix
Baie-St-Paul, Que.
One of its most popular cheeses, Le 1608, was launched in 2008 to coincide with Quebec City’s 400th anniversary. Laiterie Charlevoix is located in the Laurentian Mountains, on the Charlevoix “flavour trail,” a popular foodie route.
“1608 is only one of only two cheeses that I know that is made solely from the milk of the Vache Canadienne, a rare breed of cow (Pied-de-Vent is the other). The Labbé family also produces a line of ice cream and preserves, has a dairy museum and runs a campground near the dairy.”
Les Fromages de l’isle
d’Orléans, Que.
Experience North America’s oldest cheese on this island just northeast of Quebec City. Le Paillasson is made from a recipe that dates back to 1635 and is served by locals in period costume.
“Paillasson is a thin cheese similar to halloumi in that it can be pan-fried and when crisped tastes like buttered toast. Try it hot with fried apples and a drizzle of maple syrup.”
That Dutchman’s Farm
Upper Economy, N.S.
At the dairy where the infamous Dragon’s Breath blue cheese and authentic Goudas are made from traditional recipes, you can explore a myriad of trails and an on-site antique shop.
“That Dutchman’s Farm has a different feel than at other cheese makers. Mr. [Willem] van den Hoek has all these beautiful gardens on his property and one of the most beautiful views that overlooks the Bay of Fundy. When he acquired the property, he said the first thing he did was dig out space for six ponds. You just show up and for a few dollars can spend hours walking around. His Goudas are some of the best that I’ve tried.”
Kelsie Parsons has always loved cheese. Even on his meagre student’s budget while studying art criticism, he would allocate twice as much money for cheese than for the rest of his groceries, spending most of it in Toronto’s Kensington Market. After graduating, Mr. Parsons discovered his dream job when he found work selling cheese at local farmers markets. Captivated by the stories of Canada’s cheese makers, he decided to write a definitive book about our national cheese culture.
“It fascinates me how the land changes across Canada from the iron-rich red soils of PEI to wild grasses found on the rolling hills of the Magdalen Islands,” he says. These unique terroirs are expressed in the cheeses themselves.
Mr. Parsons is halfway through his coast-to-coast research trip, having travelled through Ontario, Quebec and the Maritimes and is currently heading toward Winnipeg, spending August travelling through the Prairies, Alberta and British Columbia. On his “to-do” list is Sylvan Star Cheese in Red Deer, Alta., which makes Old Grizzly Gouda (one of his favourites), and exploring the cheese community on Salt Spring Island, B.C.
Mr. Parsons, who has earned a Cheese Making Certificate from the Vermont Institute for Artisan Cheese, will be self-publishing the book with the help of online funding platform Kickstarter. The release is scheduled for the fall of 2013. His only regret is that he can’t make the book scratch ’n’ sniff.
Here are his top five cheese destinations (so far).
Monforte Dairy
Stratford, Ont.
Monforte’s innovative owner, Ruth Klahsen, raised $400,000 to build her new cheese plant by starting a community-shared agriculture plan. Subscribers support the dairy by prepaying for cheese. Stop by to try some of the savoury, complex Toscano or the buttery Bliss, enriched with organic cream.
“There are windows around the whole facility so you can peek in and see cheese being made at different stages right up until it’s wrapped. It’s also the only place you can see awesome cheese graffiti, which is painted on the side of the cheese plant and a silo.”
Fromagerie du Presbytère
Ste-Élizabeth-de-Warwick, Que.
Its award-winning Louis D’Or and Bleu D’Élizabeth are made from the organic milk that comes from the family farm and produced in a converted old rectory that serves as the cheese factory and store.
“Nothing makes me happier than seeing communities come together over food. Every Friday in Ste-Élizabeth-de-Warwick, people gather in the front yard of Fromagerie du Presbytère for a picnic dinner and to enjoy fresh cheese served at three stages of the cheese-making process. You just show up with hundreds of other people, who bring folding tables, chairs and wine and buy fresh cheese made at different points in the evening. They even have a baker on site just for the event.”
Laiterie Charlevoix
Baie-St-Paul, Que.
One of its most popular cheeses, Le 1608, was launched in 2008 to coincide with Quebec City’s 400th anniversary. Laiterie Charlevoix is located in the Laurentian Mountains, on the Charlevoix “flavour trail,” a popular foodie route.
“1608 is only one of only two cheeses that I know that is made solely from the milk of the Vache Canadienne, a rare breed of cow (Pied-de-Vent is the other). The Labbé family also produces a line of ice cream and preserves, has a dairy museum and runs a campground near the dairy.”
Les Fromages de l’isle
d’Orléans, Que.
Experience North America’s oldest cheese on this island just northeast of Quebec City. Le Paillasson is made from a recipe that dates back to 1635 and is served by locals in period costume.
“Paillasson is a thin cheese similar to halloumi in that it can be pan-fried and when crisped tastes like buttered toast. Try it hot with fried apples and a drizzle of maple syrup.”
That Dutchman’s Farm
Upper Economy, N.S.
At the dairy where the infamous Dragon’s Breath blue cheese and authentic Goudas are made from traditional recipes, you can explore a myriad of trails and an on-site antique shop.
“That Dutchman’s Farm has a different feel than at other cheese makers. Mr. [Willem] van den Hoek has all these beautiful gardens on his property and one of the most beautiful views that overlooks the Bay of Fundy. When he acquired the property, he said the first thing he did was dig out space for six ponds. You just show up and for a few dollars can spend hours walking around. His Goudas are some of the best that I’ve tried.”
Step up to the Plate
The culinary documentary Step up to the Plate is a pleasurable, if drama-free portrait of French chef Michel Bras as he begins the handover of his three-star Michelin restaurant to his son, over the course of four seasons.
The French title, Entre les Bras, refers to the father and son’s surnames (the clumsy English title inadvertently suggests baseball). Like David Gelb’s Japanese documentary, Jiro Dreams of Sushi, it’s an exploration of family legacy, discipline and a life-long pursuit of harmonizing visual beauty and flavour
Austerity is build into the very architecture of Restaurant Bras – a modernist building of stark glass and granite sticking out of a mountainside, about three hours drive from Toulouse, in the Aubrac region of south-central France. There, chef Michel Bras focuses on local food and emphasizes the importance of harmony with nature. Appropriately, director Paul LaCoste’s film is as much about green fields with grazing cows, sunrises and winding country roads as it is about the art of food, and never about anything as dull inventory audits or book-keeping.
Two cooking sequences book-end the film. Early on, we see the preparation of one of the restaurant’s signature vegetarian dishes, the gargouillou de jeunes legumes, a dish of several dozen different vegetables, herbs and flowers, constructed one colourful splash and dollop at a time, like an abstract painting. Late in the film, we see a dessert which Sébastian creates over several months using milk skin, cheese blueberries and rice paste. The ingredients represent personalities for him, he says, and the whole is a kind of family and eventually, he presents it to his father. After reluctantly taking a bite, Michel says doubtfully: “It’s tasty. I didn’t expect that.”
Otherwise, the film covers the usual food-making rituals of selecting the best products at the market, picking mushrooms or instructing the wait staff at their restaurant. We also have family photo albums and brief interviews with family members and friends, and scenes of both father and son and runs through the rolling countryside. Apart from a sequence of the extended family cutting loose and singing and swaying together at a local grape festival, they remain almost priest-like in their vocational seriousness.
While LaCoste’s deliberately self-effacing approach gives a sense of the friendly-but-demanding family expectations and the daily rhythms of the food preparation, we’re in the dark about a number of things. We never see, for example, a patron eating a meal. Nor do we know the real world status of the restaurant (it was rated seventh of the top 50 restaurants in the world by Restaurant Magazine in 2008, though only 47th last year).
There’s a sequence near the middle of the film when Sébastian flies to Japan to visit the Bras’ branch restaurant at a resort on the Japanese island of Hokkaido, where he gains some ideas for his dessert in progress. Japan? How big is this outfit? But family and natural intimacy are the themes here, in a film that serves as an elegant commercial for the restaurant’s brand.
http://www.theglobeandmail.com/arts/film/film-reviews/entre-les-bras-culinary-devotion-transcends-generations-in-intimate-doc/article6027772/
6 ingredients every holiday entertainer needs in their kitchen
You never know who might walk through your front door during the holiday season: mother-in-law, boss, kids’ hockey coach, high-school ex, disgruntled neighbour, Brad Pitt … In December’s open-house atmosphere, anything is possible. Instead of relying on a supply of frozen pizzas and trying to cut them into different shapes for different functions (little squares for cocktails, big triangles for dinner, strips for snacks), why not invest in a few lovely, versatile ingredients that can get you through every entertaining pinch with panache? Here are six kitchen superstars with long shelf (or fridge) lives, short prep times and a big yum factor...
Quail eggs taste like ordinary chicken eggs, but are smaller and cuter, with a pretty speckled shell that can be used to your advantage. For an indulgent breakfast or unusual starter, serve them soft boiled (they cook in the amount of time it takes to bring cold water to a simmer) with a dollop of sour cream and a spoonful of caviar. Out of the shell, quail eggs fry up adorably for an unexpected topper, with Parmesan curls, on roasted asparagus, or poach quickly for a French bistro salad with frisée, garlic croutons and warm bacon dressing. $3-4 for a pack of 18 eggs
Pomegranate season could not be better timed. If you keep one of these beauties in your fruit drawer throughout the holidays, you will never be without an off-beat breakfast, vibrant garnish, light dessert, cocktail enhancer … Try them mixed with freshly sectioned pink grapefruit and a bit of honey, tossed into a green salad, sprinkled over roasted Brussels sprouts, soaked in brandy and spooned over vanilla ice cream, dropped into Champagne flutes with prosecco or cava. (When shopping, avoid prepacked seeds, which are rarely fresh. To release seeds from the whole fruit, spank it with a wooden spoon before cutting open.) $1-3 each
Smoked and dried duck breast is like sophisticated, ready-to-eat bacon and, although it’s a little expensive, you get a nice bang for about 13 bucks. You can pair it with figs or black plums in an arugula-based salad, or combine it with wasabi and crunchy apple for an elegant little sandwich. It’s also great laid over cooked pizza (don’t put it in the oven or you’ll ruin it), and I can’t say enough about how nice it is with fried eggs at midnight. About $13 for 85 grams
What’s the humble spud doing on a list like this? Truthfully, potatoes can’t be beat for sheer versatility and shelf stability. Shredded, mashed, baked, stuffed, boiled or fried, they are the perfect vehicle for caviar, truffles, blue cheese, smoked fish, lobster or whatever other holiday nibble you can dream up. If russets and Yukon golds seem frumpy, experiment with red skins, fingerling or even purple Peruvians, which look great sliced thinly, fried and served alongside a feta-and-sour-cream dip. Just make a lot – last time I put these out people were trying to take handfuls home in their pockets. $1.49 to $4.99 for a pound
In addition to everything else you’ll need in your liquor cabinet for the holiday onslaught, consider adding a bottle or two of European dessert wine such as Italian vin santo, French Sauternes or Spanish moscatel. Of course they’re delicious to drink on their own, but these fruit-scented nectars also stand in nicely for more labour-intensive desserts when served with dried fruit and nuts, or even plain biscotti (for dunking). You can also cook them – simmered on the stovetop, moscatel oro, for example, becomes a luscious syrup you can pour over a plain sponge cake with berries, and vin santo makes a luxurious poaching liquid for peach or pear halves. Starting at $17 for a 500-millilitre bottle of moscatel oro and going up from there
Whitefish caviar is a festive gold colour and is native to the Great Lakes, making it less expensive and salty than traditional sturgeon caviar. The small eggs, which have a mild but authentic flavour and a crunchy texture, dress up simple smoked salmon or cucumber canapés in one easy stroke. But don’t stop there – try them over soft scrambled eggs, potato latkes, creamy pasta or broiled fish. The occasional spoon right from the jar onto a piece of butter toast isn’t too bad, either. About $22 for 4 oz
http://www.theglobeandmail.com/life/food-and-wine/food-trends/6-ingredients-every-holiday-entertainer-needs-in-their-kitchen/article6004274/
Quail eggs taste like ordinary chicken eggs, but are smaller and cuter, with a pretty speckled shell that can be used to your advantage. For an indulgent breakfast or unusual starter, serve them soft boiled (they cook in the amount of time it takes to bring cold water to a simmer) with a dollop of sour cream and a spoonful of caviar. Out of the shell, quail eggs fry up adorably for an unexpected topper, with Parmesan curls, on roasted asparagus, or poach quickly for a French bistro salad with frisée, garlic croutons and warm bacon dressing. $3-4 for a pack of 18 eggs
Pomegranate season could not be better timed. If you keep one of these beauties in your fruit drawer throughout the holidays, you will never be without an off-beat breakfast, vibrant garnish, light dessert, cocktail enhancer … Try them mixed with freshly sectioned pink grapefruit and a bit of honey, tossed into a green salad, sprinkled over roasted Brussels sprouts, soaked in brandy and spooned over vanilla ice cream, dropped into Champagne flutes with prosecco or cava. (When shopping, avoid prepacked seeds, which are rarely fresh. To release seeds from the whole fruit, spank it with a wooden spoon before cutting open.) $1-3 each
Smoked and dried duck breast is like sophisticated, ready-to-eat bacon and, although it’s a little expensive, you get a nice bang for about 13 bucks. You can pair it with figs or black plums in an arugula-based salad, or combine it with wasabi and crunchy apple for an elegant little sandwich. It’s also great laid over cooked pizza (don’t put it in the oven or you’ll ruin it), and I can’t say enough about how nice it is with fried eggs at midnight. About $13 for 85 grams
What’s the humble spud doing on a list like this? Truthfully, potatoes can’t be beat for sheer versatility and shelf stability. Shredded, mashed, baked, stuffed, boiled or fried, they are the perfect vehicle for caviar, truffles, blue cheese, smoked fish, lobster or whatever other holiday nibble you can dream up. If russets and Yukon golds seem frumpy, experiment with red skins, fingerling or even purple Peruvians, which look great sliced thinly, fried and served alongside a feta-and-sour-cream dip. Just make a lot – last time I put these out people were trying to take handfuls home in their pockets. $1.49 to $4.99 for a pound
In addition to everything else you’ll need in your liquor cabinet for the holiday onslaught, consider adding a bottle or two of European dessert wine such as Italian vin santo, French Sauternes or Spanish moscatel. Of course they’re delicious to drink on their own, but these fruit-scented nectars also stand in nicely for more labour-intensive desserts when served with dried fruit and nuts, or even plain biscotti (for dunking). You can also cook them – simmered on the stovetop, moscatel oro, for example, becomes a luscious syrup you can pour over a plain sponge cake with berries, and vin santo makes a luxurious poaching liquid for peach or pear halves. Starting at $17 for a 500-millilitre bottle of moscatel oro and going up from there
Whitefish caviar is a festive gold colour and is native to the Great Lakes, making it less expensive and salty than traditional sturgeon caviar. The small eggs, which have a mild but authentic flavour and a crunchy texture, dress up simple smoked salmon or cucumber canapés in one easy stroke. But don’t stop there – try them over soft scrambled eggs, potato latkes, creamy pasta or broiled fish. The occasional spoon right from the jar onto a piece of butter toast isn’t too bad, either. About $22 for 4 oz
http://www.theglobeandmail.com/life/food-and-wine/food-trends/6-ingredients-every-holiday-entertainer-needs-in-their-kitchen/article6004274/
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