Underneath its spiny exterior, pineapples pack a brain-boosting wallop. Bromelain, an enzyme found only in pineapples, keeps blood platelets from sticking together and forming clots. These clots can break off from artery walls and interrupt blood flow to the brain, setting you up for a memory-damaging stroke. Pineapples are also rich in folate (aka vitamin B9), which can help make you more alert and better able to focus!
OK, before we get to the grain…it’s Organic Harvest Month! Tune in to ABC Channel 9 (WCPO) at 10AM today and learn different ways to celebrate from Lula! Now…on to some MORE good stuff:
Fun, tasty other Grains that do contain some gluten:
Rye Berries – Low Gluten, one of my faves. LOVES me some rye and pumpernickel breads!
Wheat Berries – This is the whole kernel with bran and germ intact. Chewy, sweet, and nutty.
Barley – eat this hull-less or hulled, but not pearled – it contains more bran that way.
Farro – This is an ancient wheat grain that is great in salad and soup – you can even make “farroto” with it – in place of risotto … it’s very creamy when the starch releases!
Freekeh (or Farika) – This is smoked or roasted under-ripe wheat that makes an EXCELLENT alternative tabbouleh.
Spelt – This is a fun one – used in ALOT of our breads. Spelt has a smooth shiny outer layer that stays intact when cooked. Think Sautes.
There! Get your HEALTHY grain on! For more tips and tidbits click here .
OK, so you went to the store on Wednesday after work for the dinner you’re throwing on Saturday (Soccer Thurs, Basebal Fri, Ballet Sat morning – UGH…) !! Saturday rolls around and the broccoli and carrots you bought are just FINE, but your lovely lettuce leaves are drab and wilted. Perk it UP, no worries! Tear your lettuce into the size you want it and throw it into a bath of iced water (cubes from freezer + half water. Store it in the fridge for 30 minutes and BAM! (thank you, Emeril) perky, ready for ACTION lettuce! Lift it out and place on a tea towel, gently roll it up to relieve the lettuce of its extra moisture, and lubricate with the dressing of your choice!! Happy crunching! BTW if you’ve heard somewhere that a bit of vinegar in the water helps, don’t do it. Makes the lettuce taste “off”. More tips and tidbits can be found weekly here.
After a cooking party using a pressure cooker and beginning preparations for my 7 year “standing” appointment with my 4th of July clients, I began to reminisce about my grandmother and the roll food played in HER life – hence, mine. I spent every summer with grandmomma and granddaddy and so, Wednesday night Baptist suppers, Sunday night suppers, picnics, and trips around the region brought expected AND unexpected food and memories.
My mind wanders (just ask Gordon) – I have to work hard to complete a verbal sentence because my brain is always way ahead of my mouth – and the pressure cooker at this party made me very nostalgic for grandmomma’s fried chicken. They asked “how do you make FRIED chicken in a pressure cooker?” – I answered “I have no idea, but you might ask Colonel Sanders!” … I’ve previously mentioned that grandmommas fried chicken was the pre-curser to Kentucky Fried. EVERY aforementioned event was graced with this chicken, mildly warm to room temperature, in a pyrex pan covered with a cloth. So juicy, and yes, crispy! Not all over – but all around the edges. The rich, flavorful skin and juicy flesh totally made up for the for the “not so crispy” center…later on I would order Extra Crispy for a while, but then returned to the flavors and textures of my youth.
This reminiscence made me mention Fried Chicken to my client who is totally on board…so, Fried Chicken for the 4th it is!! Along with Lula’s 5 Cheese Mac (sometimes 6), creamy and crunchy…and our Blueberry Florus Parfaits with Blueberries fresh and sweet from Thistlehair Farm!
IF you’d like Lula’s Fried Chicken recipe (which is flavorful and crispy, but cast iron pan fried NOT pressure cooked) click here. You can always get quick tips and tricks from Lula here . What’s YOUR favorite Independence Day food?
Ever wonder why Easter Eggs are “Easter” eggs? For anyone marginally schooled in Christianity lamb is a given, borrowed from the Jewish Passover tradition (sacrifical lamb, Lamb of God, etc.), but spring lamb, ham, and eggs far predate Christianity.
Spring lamb is just coming to market at Easter and has been a celebratory menu item for eons across the world symbolizing new beginnings and rebirth. The pig was considered a symbol of luck in pre-Christian Europe and, hence, the bringing of ham to the table in springtime.
Pagan rites of spring brought the egg to the table. The egg is a symbol of rebirth, rejuvenation, and immortality. The early Christian calendar forbade the ingestion of eggs during lent, so everyone was really excited to eat them again when lent was over (Easter). Egg decorating has been around for thousands of years. Particularly intricate and beautiful designs come from central Europe.
Egg breads, particularly the hot cross bun, are very popular at Easter. Archeological evidence however, proves that the hot cross bun has been around since 79 C.E. at the ancient site of Herculaneum.
Whatever you bring to your Easter table, enjoy with family and friends and celebrate rebirth of all kinds!
So, for lots of us (and the grocery stores) fish is in store for the next few weeks – and I want to give you a helpful tip to keep your at home fish from being tough and dry.
Fish (any kind) contains ALOT of water and has a very loose protein structure that makes cooking fish a delicate process. You just don’t want to over cook fish, because fish, more than any other protein, has dramatic “carry-over” cooking.
What is carry over cooking? Well…you follow instructions when roasting meet to “let it rest” to re-absorb juices, right? Well, it’s also finishing the cooking process right there on the counter. That’s why most cookbooks/instructions tell you that medium rare is 130 degress…but they tell you to pull your meat from the heat at 125 degrees.
Same for fish, and funnily enough, when you cook your fish at a higher temperature, the carry over cooking is much more dramatic (ex. salmon at 250 degrees reaching a 125 temp will raise another 7 or so degrees sitting on the counter for 5 minutes, but salmon cooked at 450 degrees to 125 will raise another 27 degrees after 5 minutes!! SO…..UNDERCOOK your fish at a LOW temperature and let it rest just like you do meat, and you’ll have moist, flaky, perfectly done fish!! You’re welcome. -Lula
I love Rhubarb. Every year I make a big batch of Raspberry Rhubarb Preserves and use it in various applications till it’s all gone (usually end of summer). Sometimes though, I run across Green Rhubarb, and because I use it in savory applications as well, I researched a bit about this “twin” (think of it as a fraternal twin) – it only lacks the anthocyanin pigments which gives certain rhubarb its red hue. This pigment is flavorless so there’s no difference in taste between red and green rhubarb (sour!!).
…AND I’ll say it again…DANGER WILL ROBINSON!! Do not try to cook the leaves or eat them raw – they are not innocuous like beet greens – they are poisonous to the point of DEATH!!! If you’d like occasional tips, fun facts and cooking info click here!
Lula will be foraging in the Red River Gorge this weekend for these lovely delicacies…a bit early but hey! we’ve got Global Warming!! Ramps are also called Wild Leek, Wild Garlic, and/or Ramson, and are a member of the onion family that sprouts in early spring in woodlands all over the world. Bulbs AND leaves can be used raw or cooked. To me, they are reminiscent of a blend of chive and garlic. Yummy!! So…you’ll be finding them all over fun menus where creative chefs dwell – and you won’t need to ask “what’s this?!?” – Lula has already educated you!! For more fun tips like this one, subscribe to my blog here .
Happy Valentine’s Day!
Cabbage’s reputation has been transformed from peasant fare to superfood. It’s the new kale. With the “fermentation rage” going on, I thought it might be a great time to prime you on the varieties of cabbage.
If you believe everything you read about the health benefits of this brassica, you should be eating it every day. For a start, it’s high in vitamins A, B, C and K, full of fiber, iron and potassium and said to have cancer-preventing benefits. If that isn’t enough, it ranks as the vegetable with the fewest amount of calories or fat (at a mere 25 calories per 3.5 ounces.) Oh, and it’s cheap.
Cabbage is extremely versatile. You can use it in stir fries, sautés and braises, with meat, poultry, fish or all on its own — think corned beef, sauerkraut, kimchi, coleslaw, soups, braises, raw, pickled and more. You can find Lula’s tasty, beautiful appetizer (above) Brown Sugar Rubbed Pork Loin on Black Bread with Braised Cabbage and Apples here. You can stuff cabbage leaves or use them raw as a natural container for sautéed vegetables or meat.
Cabbage Varieties To Know
Green Cabbage – Green cabbage is the most basic and common of cabbages. Use it in salads and slaws, stir-fry it, or slow-cook it in soups and stews to bring out its essential sweet nature. Look for heads that feel heavy for their size (which can range from softball to almost basketball size,) with tightly packed, moist looking leaves. Green cabbage can be used raw in slaws and salads and holds up to all kinds of assertive, strong flavors.
Red Cabbage – Red cabbage looks like green cabbage except, well, it’s red. Red cabbage heads tend to be a bit smaller than the green ones but look for tightly packed, moist-looking leaves and heads that feel heavy. Red cabbage is delicious thinly sliced in salads like slaws or can easily be cooked. The rich color of red cabbage offers a concentration of anthocyanin polyphenols, as well as antioxidants and contain anti-inflammatory properties.
The only downside to red cabbage is that it can turns an odd blue color when cooked. Add vinegar or a touch of lemon juice when cooking to avoid blue food!
Savoy Cabbage – Savoy cabbage is also known as curly cabbage. With ruffled, lacy, deeply ridged leaves, these cabbages are gorgeous and tasty. The tender leaves tend to be more loosely layered and less tightly packed than green or red cabbage, although it can be used in much the same way — raw in salads, stir-fried, braised or added to soups and stews. Because the leaves are so tender you can use this cabbage a wrap for rice dishes or stir fried meat.
Napa Cabbage – Napa cabbage, also called Chinese cabbage or celery cabbage, has a different look than other cabbages. It has long light-green leaves and white stalks that appears more lettuce-like with a mild flavor that has a bit of a spicy, almost peppery kick at the end. Great for pickles, kimchi, stir fries and salads.
Bok Choy – Bok choy has a mild flavor most often used in stir fries, but is delicious braised and used in simple preparations. The cabbage flavor is subtle.
No matter what type you buy, look for cabbage heads that are firm, shiny, feel heavy for their size and, except for Napa cabbage, have tightly packed leaves. While you don’t want bruised or beaten-up vegetables, you can peel off and discard the outer leaves, so they need not be pristine.
Cabbage will keep best refrigerated, and will last several weeks. If you insert cabbage into your diet on a regular basis, the “rumble in your tummy” will dissipate in only a few days and the nutrition is worth it!
A Note From Chef Lori
A Valentine’s (or any other amour) appetizer – our Heart’s Afire 5-Spice Quail Breast in Puff Pastry with Wilted Winter Greens and Apricot Mustard.
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After these two hands have completed the nourishment of 195 souls this week, Gordon and I are off to New Orleans for some R&R (by now you should know that means Research and Revivification!).
Our friends Joe and Joanna (The Duke and Duchess of New Windsor – New York, that is… 🙂 ) are meeting us and we’re staying in a Fabulous condo in the French Quarter. We’ll be sightseeing, eating and drinking our way from the 9th Ward to Tulane, and all the way to Vacherie and back.
If you have a favorite haunt, watering hole, restaurant or attraction that you think I must not miss, please let me know here! And quickly! Flight leaves on Sunday, and the Royal “We” has decreed there will be no flight issues!