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Autumn Qiaochuang

Autumn mood · Ran me food for thought! !

Chocolate Almond Roll-Ups

 
I’m a big fan of simplicity. It makes life a lot nicer, doesn’t it? And, here on BoB, I hope that translates into approachable and delicious baking recipes that anyone can make easily.

Case in point: these little guys.

This is one of those recipes that makes me want to put quotes around the word recipe. Because I’m not entirely sure this even qualifies as a recipe. Five ingredients, some quick assembly, a little oven time, and then… dessert travel mugs wholesale!

The premise is so simple. Chocolate-almond goodness spread onto a pie crust. Roll them up. Egg wash, almonds, coarse sugar. Oven. Done. It doesn’t really get much simpler than that.

Let’s talk pie crust. In most cases, I’m a big proponent of homemade pie crust. Why? Honestly, it’s not that hard to make and it just tastes better. But, with this recipe, the perfectly round shape of a store-bought crust works really well. Whichever one you want to use will be just fine mathconcept.

I used one of the new Hershey’s Spreads for the filling. (If you aren’t familiar with the new spreads, read about them here and here.) I went with Chocolate with Almond because I think I’ve decided it’s my favorite of their three varieties. You can, of course, use your favorite flavor to tweak these to your tastes. Change the almonds to another nut, or omit them and just sprinkle with coarse sugar.

These are a great sweet treat to throw together when you need dessert in a hurry or when you just have a sweet craving you want to satisfy with minimal effort. If you’re with me on the whole simplicity thing, you’ll agree that you get a pretty big payoff for such a quick and easy recipe Singapore company formation.
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Baby Potatoes make Perfect Appetizers


Its that time of the year, were everyone is frantically looking for quick and easy to make recipes for Iftar. Yes, Ramadan is here, the part of the year that I look forward to, the most. Fasting for 30 days brings great discipline and control not only on what you eat, but also on your thoughts – no bad/evil/terrible thoughts, your eyes – on what you see, your ears – what you hear, your mouth – what you speak – no gossiping/no lying, your actions – don’t do anything wrong End Point Backup. Its the time to reach out to your soul, to rethink, to be at peace and to be pure. To be generous, help the needy and do as much good as you can. Technically our creator wished for us to be like this at all times … But it wasn’t a easy task to keep up to – given Satan was working overtime.

So it was decided to do so for a month. Thats the least we can do. So come tomorrow all shall fast, and another good thing that comes with the Fasting is the Feasting. At Iftar – fast breaking time, the table is so wonderfully spread … with fruits, soups, salads, snacks, fried delicacies, kebabs, light meals, pots of rice, sweets … anything that your heart desires and pockets can afford. Most of the food is prepared beforehand and kept ready. These baby potatoes are something you can very easily make with ingredients lying around the house . They keep well, so all you have to do it warm it up a little before serving. A bag of potatoes usually has about 20 tiny ones. In here I’ve used a chilli sauce I picked up when I was in China. It mostly consisted of a lot of chilli oil mathconcept, but the other good bits were lovely aromatic chopped chillis, peanuts, small cubes of fried tofu and sichuan peppercorn. I’ve even made these potatoes in other chunky chilli sauces on different occasions and each time they turn out just as beautiful. The point being, don’t feel restricted to any one ingredient. Feel free to use whatever you have at hand. Taste as you go just to get the balance of flavours right.

Spicy, Tangy & Sweet - Baby Potatoes Close Up

Ingredients

1 bag of baby potatoes – boiled in salted water

3 tablespoons chunky chilli sauce

2 tablespoons dark soy sauce

3-4 tablespoons tomato ketchup

1 tsp freshly cracked pepper

salt to taste

1-2 tablespoons oil

1 tablespoon chopped ginger and garlic

1 red pepper chopped into small cubes

1 green pepper chopped into small cubes

corriander to garnish

Start with boiling the potatoes in salted water. Once done strain and prick them a couple of times all over with a toothpick or kebab stick hong kong company setup. This will help the flavours seep in. In a wok or non stick frying pan, heat the oil and add the ginger garlic. Fry till fragrant and add the peppers. Further fry for about 30 seconds and then toss in the potatoes. Fry them till a little crispy and coloured. Now add the sauces and seasoning, and giving them a good stir, making sure all the potatoes are coated well. Taste them to make any adjustments if you have to. Add the corriander and serve warm with toothpicks to pick them.

Bartender, There's a Cricket in My Cocktail


A few years ago a dusty bottle of Angostura cocktail bitters would sit behind a bar for years. Now with the plethora of new bitters brands on the market, it's clearly a hot category. Mixologists boast of their house-made bitters in little decorative dropper bottles curly wigs. More brands exist than you can use in a lifetime. Ingredient lists include everything from lavender to chocolate...and now crickets.

Julia Plevin and Lucy Knops, students in the School of Visual Arts Master of Products of Design program in New York created Critter Bitters for a school project. They describe their potential product offering as "handcrafted" but with the unusual ingredient of toasted crickets. If you are not up for the pure cricket flavor, they also experimented with offering additional flavors of cricket flavored with vanilla, cacao, and toasted almond Natural stone.

The United Nations Food and Agriculture Organization (FAO) 2013 Report titled "Edible Insects: Future Prospects for Food and Feed Security" inspired the women to find a creative way to introduce insects to American culture to reduce the typical repulsion most Americans feel toward the idea of consuming bugs. Their goal is to "normalize entomophagy through alcohol."

While red coloring from cochineal bugs colored Campari for years and you might find a scorpion or a worm in some brands of mezcal, bugs haven't taken center stage in culinary cocktails as of yet. With all the rush to create the next shocker of a cocktail craze, Avery Glasser of Bittermens brand of cocktail bitters gives wise advice to potential bitters producers. He strongly suggests checking with local, state, and federal regulations regarding safety of each ingredient and how to properly label bottles to protect consumers' health panamanian foundation.

Romaine Wedges with Tangy Blue Cheese Vinaigrette


yield
Makes 4 servings

active time
15 minutes

total time
15 minutes
Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy paste
1 garlic clove, pressed
1 cup crumbled Maytag blue cheese (about 4 ounces)
2 small hearts of romaine Cloud Provider, halved lengthwise
1/2 small red onion, thinly sliced

Preparation

Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces DR REBORN. Season with salt and generous amount of cracked pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion mathconcept.

Eating for Alzheimer's Prevention


Keep your brain healthy with antioxidant-rich recipes and advice from neurologist Dr. Marwan Sabbagh and Chef Beau MacMillan
by Sara Bonisteel

Alzheimers Prevention Diet Image

A lzheimer's disease ravages the mind, beginning with forgetfulness and ultimately leading to impaired speech and loss of memory and bodily functions. But the scariest thing about the disease is that even with an early diagnosis, it's often too late to fix or stop the inevitable decline.

That's why geriatric neurologist Dr. Marwan Sabbagh decided to team up with Chef Beau MacMillan of Sanctuary resort in Scottsdale, Arizona, on The Alzheimer's Prevention Cookbook, a recipe book that details how the vitamins and antioxidant properties of certain foods can help protect your brain later in life.

We spoke with Dr. Sabbagh and MacMillan about the project.
Brain-Boosting Recipes from The Alzheimer's Prevention Cookbook

Brain-Boosting Broth
Sweet Peach Smoothie
Red Lentils and Kale with Miso

Epicurious: Why did you decide to write this cookbook?

Dr. Marwan Sabbagh: That starts with my first book, called The Alzheimer's Answer: Reduce Your Risk and Keep Your Brain Healthy, with a foreward written by Justice Sandra Day O'Connor. In that book, I basically talk about what are modifiable and nonmodifiable risks for Alzheimer's disease, and devoted a whole chapter of the book to what you should eat and what you should not eat in your diet. And I thought it was a natural jumping-off point into a larger and deeper dive into food and Alzheimer's prevention.

Epicurious: You write in the cookbook that "once a patient has been diagnosed, we're more or less unable to reverse the ravages to the brain." Is that why prevention is so important?

MS: I'm a geriatric neurologist that specializes in the care and treatment of people with Alzheimer's and other kinds of dementia, and if you really look at the growing body of evidence, it is very, very clear that there's two striking and unsettling facts: One is that the changes in the brain that [lead] ultimately to the dementia as you and I know it, start 20, 25 years before the first onset of symptoms. The second thing we're starting to see is that treatment of Alzheimer's is becoming a much tougher nut—pardon the metaphor—to crack than we thought. The outcomes are not as robust as we had hoped. So myself and many others are moving toward a more critical eye on prevention. But the obvious thing to consider is that the easiest thing that can be modified…is…diet…, and so that's why I really wanted to emphasize that. I tell everybody my goal in life is to work myself out of a job. If a thousand people read this book and it prevented Alzheimer's in five of them, that's still a huge step forward than where we are now. It does illustrate a need to focus on diet as part of the overall prevention strategy.

Epicurious: Can diet prevent the disease?

MS: The 20,000-foot view of course is that we would love to ideally say you can prevent your Alzheimer's just by eating a healthy diet. I think it clearly can be a benefit, and I'm sure it can reduce risk. Can it offset your genetic propensity? I cannot guarantee that. But there has been in the medical literature consistent bodies of evidence—particularly population-based studies—around fish-based diets, Mediterranean-based diets, Indian food, certain spices. It was easy to start building the story around those consistent themes, because they've been published regularly. And then I wanted to take that one step further and say, "OK, this is what you should eat and why," and here's what the science suggests to support that point of view. I didn't just want to say, "Eat this because it feels good and it's the right thing to do." I wanted to give you the specific mechanism as to why that would make a difference.

Epicurious: So what are some of the particular ingredients that have been shown to help brain health?

MS: The first thing we need to appreciate is that we want to reduce the amount of saturated fat in our diets. The amount of saturated fat in the American diet has really gone up, and if you look up at the consumption of omega-6 versus omega-3, 100 years ago it was like 4:1, and now it's 30:1. One of the things we can do, of course, in addition to eating more omega-3s, we can reduce the amount of saturated fat. Omega-6 and omega-9 in our diet, that's one thing.

When you kind of look at the themes of something like a Mediterranean diet, it really coalesces around the idea that you're having less saturated fat, more fish consumption, and more whole grains and legumes. So the themes that show up are consistent in terms of more anti-inflammatory consumptions and less saturated fat in general, and then of course, vitamin-rich and antioxidant-rich foods as well. We would go with those kind of in the mix. I wouldn't say, "Oh, just eat antioxidants." I think you need to be broader than just eating antioxidants and flavonoids and things like that; you've really got to take this in multiple approaches, I would say.

Epicurious: And it's important to eat vitamins like B rather than take them in supplement form?

MS: Correct. I tackled that early in the discussion as to vitamins versus supplements. People want to eat their Big Mac and take their vitamin, thinking that it's going to offset their risk. But in reality that's not the case. You cannot just take a supplement to offset your risk. You must consume the nutrients in your diet, both improving the positive nutrients and reducing the negative nutrients.

Epicurious: Chef MacMillan, did Dr. Sabbagh give you a list of ingredients to work with as you developed the recipes?

Chef Beau MacMillan: The first question out of my mouth in collaborating with him was, "Look, I know how to cook healthy cuisine, I'm not sure I know how to cook brain-healthy cuisine. What does that entail?" Marwan sent me the first two chapters of the manuscript, and with that he was so helpful, because he's so smart in regards to the science side, the book's ingredient-driven anyways. He talks so much about anti-inflammation ingredients and incredibly healthy ingredients—things that are out there like kale. So I had this amazing canvas, this amazing template, that I knew I could impart turmeric here, I could impart cinnamon here, I could do kale here, beets, açia berry.

Epicurious: One of the recipes is called the Brain-Boosting Broth. Can you tell us about that?

MS: Beau created this brain-boosting broth, kind of coined it on his own. I thought that was just a stroke of genius on his part. That's woven into many of the recipes he's created. That captures a lot of nutrients in one fell swoop.

BM: Ultimately, we wanted to create a beautiful vegetable stock where we could compile some of the most common ingredients that are the best for you and include a foundation to go anywhere (without a great stock, you can't have a great soup). Chefs will use rich duck stocks or chicken stocks. I remember cooking this down and going through the trial of the recipe and adding more. It was rich, it had incredible fennel flavor and vegetable flavor, and just good properties. The broth alone, if you want to drink a cup of the broth as a tea or after a Pilates class, I was happy with that.

Epicurious: Dr. Sabbagh, are there certain foods with greater brain-protecting properties than others?

MS: I say the answer is probably yes. We like coining the term "superfoods" because they're considered kind of endowed with greater amounts of antioxidants, of free-radical-scavenging potential. What we do know consistently in the superfood realm is the polyphenol-rich foods like the berries and pomegranate probably are consistently good for you, but here we get into the translation—what they have shown is that people who eat antioxidant-rich foods have reduced risks, but they don't always get into the deep dive of trying to extract which specific ones. In the book, what I'm trying to do is extrapolate on the basis of what they recommend for polyphenol-rich or flavonoid-rich foods, so berries would be a good one to go after, and I think pomegranate would be too on the fruit side, and clearly the high-antioxidant-rich foods like kale on the vegetable side.

Epicurious: Chef MacMillan, as a side effect of working on the project, you lost weight, didn't you?

BM: I've been a chef my whole life, and I've struggled in health as a chef with eating. I've weighed 210 pounds and played hockey twice a week, and I've weighed 330 pounds and ate cheeseburgers and drank beer on my night off. So it's kind of a gut check; when he approached me and said, "Hey, look, we're doing a brain healthy cookbook," I thought to myself, "Man, so you want to partner with me? A guy who physically doesn't look healthy or isn't healthy," and I took a lot of stock in that and said to myself, "Man, this is an opportunity, give this a chance." It's funny, because it's changed my outlook, and I've lost a total of 70 pounds. It's affecting me just with the consciousness of clean eating, healthy cuisine. I'm not trying to say, "Oh, it's a weight-loss book," because that's not what it was designed to do. The more information you have, the more powerful it is, in how you can understand it or even be in the conscious moment of it, because I think we get lost in food sometimes.

Epicurious: Dr. Sabbagh, is there anything else a reader of the book should know about eating for brain health?

MS: I just hope people will enjoy the process and take it to heart, and realize that they can empower themselves to make meaningful and substantive changes in their life that could have a very positive impact on their future.

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