忍者ブログ

[PR]

×

[PR]上記の広告は3ヶ月以上新規記事投稿のないブログに表示されています。新しい記事を書く事で広告が消えます。

French Bread with Kalamata Olives and Thyme


yield
Makes 2 small loaves
The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water Cloud Hosting.
Ingredients

1 cup whole milk
2 teaspoons butter
2 teaspoons sugar
1 cup water, room temperature
2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted)
2 teaspoons chopped fresh thyme
2 teaspoons salt
4 cups (or more) all purpose flour
Olive oil

1 egg white, beaten to blend

Preparation

Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil scholar leaders. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).

Position rack in center of oven and preheat to 500°F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.

Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack Virtual Replication.
PR

The Super Size Me Star's Detox Diet


Recipes and tips from Morgan Spurlock's get-healthy eating plan
By Megan O. Steintrager

The Super Size Me Star's Detox Diet: Morgan Spurlock, The Great American Detox Diet by Alex Jamieson

I ndulged in one too many holiday cookies? We know that eating healthy is a top New Year's resolution, but we also know that if you're visiting Epicurious, you don't want just something healthy—raw hemp-crusted sprouted-bulgur nuggets, anyone?—but also something that tastes good and is satisfying Stainless steel tea infuser. To get suggestions, we turned to a couple who might, on the surface, seem rather odd: 30 Days star Morgan Spurlock, who first became famous by nearly killing himself with his 30-day McDonald's diet for the movie Super Size Me, and his then-girlfriend, now-wife, Alex Jamieson—a longtime vegan, holistic health counselor, and a graduate of the Natural Gourmet Institute for Health & Culinary Arts and the Institute for Integrative Nutrition, both in New York.

During the Super Size Me experiment, Spurlock gained 24.5 pounds, and he says he was depressed, experienced sexual dysfunction, and lost mental focus. After the 30 days of Mickey D's were up, Jamieson took over Spurlock's diet. "I truly believe that she helped save my life by nursing my body back to health with care, kindness, and delicious food," he writes in the foreword to The Great American Detox Diet, the book of recipes and advice Jamieson wrote based on the eating plan she developed for Spurlock.

Below are a day's worth of recipes from The Great American Detox Diet, including herbed breakfast patties chock-full of nuts and mushrooms; nori or lettuce wraps with healthy fat–loaded guacamole and a choice of chicken, salmon, or tofu; a robust, flavorful spinach pie; and even dessert! Along with each recipe we've included comments and tips from Spurlock and Jamieson. We think you'll enjoy this menu—whether you want to slim down, detox, improve your overall health Business Education, or just give your body a break from heavy food for a day.

A Hearty and Healthy Start: Breakfast Patties

He Says: "I'm somebody who likes to have a filling breakfast from time to time—not something heavy that makes me want to curl up and take a nap, but a meal that keeps me more than satisfied until lunch and gives me lots of energy. This breakfast does both."
She Says: "Many people find that their energy throughout the entire day is more even and more focused if they have a quality protein for breakfast. Try making these patties and freezing them for daily eating."

A Light Portable Lunch: Nori or Lettuce Leaf Wrap-Ups

He Says: "I love these because they're something I can eat on the go—meaning 'with my hands'! I am rarely in one place or sitting down for lunch, so these make the perfect companion for my always shifting schedule."
She Says: "Sea vegetables are the most nutrient-dense foods on the planet, so eat up! Nori is high in protein and trace minerals. Adding soaked arame or hijiki can also add powerful doses of calcium and iron to this easy lunchbox food."

An Iron- and Calcium-Rich Vegan Dinner: Popeye's Spinach Pie

He Says: "I am what I am—and that's a spinach fan! As a kid I HATED spinach. You couldn't pay me enough money to eat it. But as you grow older and your palate matures, so do your tastes and desires, and there's nothing tastier (or better for you) than one of these pies. If you had a bad spinach experience like I did as a kid, give it another try as an adult. You might just like it—hey, Mikey!"
She Says: "Green leafy veggies are still one of nature's best sources of calcium and iron. This pie is delicious and serves a crowd, or is great as leftovers for a few days of healthy lunches and dinners dc motor."

A Top-Rated Dessert with No Added Sugar: Raw Chocolate Pudding

He Says: "Mmmmm ... pudding. There's nothing in the world better than pudding, except maybe the Indy 500. But it's a close one. I love chocolate and I love pudding, and this is one of the yummiest things Alex makes. So now you can have some pudding and stop whining about it! Pudding ... Awwww, yeah!"
She Says: "No cooking, just blend away! The natural sweetness of the dried fruit and the quality chocolate goodness all combine for a rich and satisfying yet sin-free treat."

To learn more about Jamieson and get additional tips and recipes, go to healthychefalex.com. For more on Spurlock, go to the 30 Days Web site, and check out Spurlock's book Don't Eat This Book: Fast Food and the Supersizing of America. You can also watch Super Size Me on Hulu.com.

Endive Salad with Prosciutto Recipe


Growing up I ate a green salad pretty much every night with dinner. In Italy, we did the same, though it was served at the end of the meal. These days, I find it hard to convince my other half to eat salad. My solution is to make main dish salads. This one uses Belgian endive and is easy to make for one or a group. It has many delicious things added to a base of endive and fennel, namely candied walnuts, fresh mozzarella and prosciutto espresso cups set.

Endive and fennel just seem to have a natural affinity for one another. Both are crisp, but fennel has a chewier texture and a sweetness, while endive is lighter and juicier and has a slightly bitter edge. You could use them to make a simple side salad but this one has lots of goodies to make it a main dish. Use a Champagne vinaigrette or a Dijon mustard vinaigrette to dress it. Or even just lemon juice and extra virgin olive oil.

One of the tricks to this salad is that one thin slice of prosciutto pulled into shreds adds loads of flavor. If you have jamon de Bellota, by all means use it Bordeaux. That's what I originally used in this salad. Just be sure to add it at the very last minute. Make extra candied walnuts, they are terrific for snacking.

Endive Salad with Prosciutto
One serving

1 Belgian endive, sliced
1/4 cup thinly sliced fresh fennel
1/4 cup diced fresh mozzarella
1 slice prosciutto, shredded into about 5 thin strips
2 Tablespoons walnuts, coarsely chopped
1/4 teaspoon sugar
Pinch salt
Vinaigrette

Make the candied walnuts by very gently heating the walnuts, sugar and salt in a non-stick skillet until the sugar melts and the walnuts toast. Swirl the pan so the sugar sticks to the nuts. Set aside and let cool while assembling the salad high chair.

In a salad bowl toss the endive and fennel with a couple tablespoons of dressing. Place the salad on a plate and top with the mozzarella, walnuts and the prosciutto.

The Lucky Pig Recipe


I am somewhat obsessed with a dish called the Lucky Pig, it’s served at Solbar in Calistoga and I order it almost every time I dine there. It’s basically tender roast pork served with a lot of other goodies—sesame pancakes Probiotic powder, peanuts, jalapeños, herbs and lettuce, sauces, and even a little noodle salad.

SolBar is a Michelin star restaurant at the Solage resort, but it’s got an approachable menu that has both healthy light options as well as more indulgent food and the staff couldn’t be nicer or more accommodating. Speaking of accommodating, to order the Lucky Pig I have to cajole other diners at my table to share it with me Burgundy wine. The size of the roast pork shoulder varies, but it’s quite a lot of food. I also have to convince someone to go to Calistoga with me and since it’s about an hour and half drive, !’ve been working on my own version of it to enjoy at home.

I’ve simplified the recipe quite a bit. In my opinion there are only a few elements that are really crucial, specifically the roast pork, sesame pancakes, pineapple pickles and lime wedges. You can see the original recipe from Chef Brandon Sharp as well as a scaled back version from The Mad Priest, I referred to both in creating my own recipe. It would be great for a dinner party, just be sure to start the day before. And by all means do try the original version next time you're in Calistoga. Note: The dish is on the lounge menu, but the restaurant happily serves it in the main dining room to anyone who requests it lafite rothschild.

The Lucky Pig
Serves about 4- 6

Roast pork
Sesame pancakes
Pineapple pickles
Roasted salted (or unsalted) peanuts
Sliced scallions

Butter lettuce leaves
Lime wedges
Jalapeño slices
Fresh basil, cilantro, and mint leaves
Peanut sauce
Sriracha sauce, optional

Serve the roast pork hot, and the rest of the ingredients cool or at room temperature. Allow each guest to "roll their own" little pork stuffed pancakes with as many of the garnishes as they like.

Roast pork
4 lbs (more or less) boneless pork shoulder
Kosher salt
10 cloves unpeeled garlic

Cut the pork into 2 pieces, pat dry, score the fat and and salt liberally on all sides. Place on a plate and let refrigerate uncovered, for 8 hours or overnight wine tasting.

Preheat oven to 300 degrees. Heat a Dutch oven and sear the pork on all sides until brown. This will take about 15 minutes. Place the garlic cloves in the Dutch oven with the pork, cover and roast for about 3 hours or until very tender. I start checking it after 2 hours.

Sesame pancakes
1/2 cup all-purpose flour
1/2 cup bread flour
1 teaspoon Kosher salt
5 Tablespoons butter, melted and cooled
1 Tablespoon sesame oil
5 eggs
1 1/4 cups milk
2 teaspoons black sesame seeds

Blend all the ingredients except the sesame seeds, until smooth. Add the sesame seeds and transfer the mixture to the refrigerator to rest for up to 8 hours. Heat an 8 inch non-stick pan and make the crepes using about 2 Tablespoons of batter, be sure to stir the batter so each crepe has plenty of sesame seeds.

Pineapple pickles
3 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 teaspoon Kosher salt
1/2 teaspoon sriracha sauce
20 ounce can pineapple, drained

Whisk together the apple cider vinegar, sugar, salt and sriracha sauce in a bowl. Add the pineapple and let marinate in a covered container in the refrigerator for 8 hours.

Golden fall


Autumn, it is a harvest season. "Hua Lala --" the autumn wind blows up, the harvest season is coming. Each and every family all carried the basket up on the hill to pick fruit. The whole village was filled with the fruits of the fragrance discounted gucci handbags.

Autumn, it is a home of the season. Every household to the migrant workers's children would come back to visit their parents. The night was far away in a few huts with array of smoke, the village where the elderly are holding their own dishes to entertain his children. Watch their children back to a few rare own meals, pleased. Autumn, it is full of a quality suggestive of poetry or painting season. When approaching dusk, watching the future the people can't help to recite a few words to bring this a quality suggestive of poetry or painting scenery Sculptra.

Autumn, it is an animal of grain storage season. The squirrel; sparrows animal in autumn. Constantly in the woods up. It is in order to meet the winter preparation. Autumn, it is one of the flowers withered season. When the flowers wither, I will think of Gong Zizheng's words: "Luo Hong is not a heartless things, into a more Huhua enriching the soil." Yes, although the withered flowers, but it turned into fertilizer. Wait until after a cold winter. To the spring, will offer even more beautiful flowers. I like autumn, like the colorful things, happiness and picture Code 9 Neogen.

カレンダー

02 2024/03 04
S M T W T F S
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31

フリーエリア

最新CM

[12/17 VedaSlerceBed]
[12/16 Reargoory]
[12/15 KichUncon]

プロフィール

HN:
No Name Ninja
性別:
非公開

バーコード

ブログ内検索

P R