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Napovedi za prehransko politiko za leto 2013

Napovedi za prehransko politiko za leto 2013


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Gensko spremenjena živila, varnost hrane in davek na soda so le nekatere od vročih tem

Za svoj mesečni (prvo nedeljo) rubriko Food Matters v San Francisco Chronicle namenjam ena januarja vsako leto za napovedi. Lani sem jih vse dobil precej na cilj. Ni bilo potrebno veliko genija, da bi ugotovili, da bo politika v volilnem letu stvari ustavila. Letošnji stolpec je bilo veliko težje narediti, nenazadnje tudi zato, ker je Uprava za prehrano in zdravila (FDA) sproščala blokirane pobude vse do roka za tiskanje.

Kliknite tukaj za ogled napovedi za leto 2013 v diaprojekciji o politiki hrane

V: Pravkar sem si ogledal vaš stolpec s kristalno kroglo iz leta 2012. Vaše napovedi so bile točne. Kaj pa leto 2013? Ali obstaja kakšna možnost za dobre novice v živilski politiki?

O: Vprašanja s hrano so vedno kontroverzna in vsak je lahko videl, da se z njimi v volilnem letu ne bo nič naredilo. Po končanih volitvah je veliko vprašanje, ali in kdaj se bodo ustavila dejanja sprostila.

The Uprava za hrano in zdravila je že odblokiral eno nerešeno odločbo. Decembra je objavila osnutek okoljske ocene gensko spremenjenega lososa - z dne 4. maja 2012. Tu je moja prva napoved:

FDA bo odobrila proizvodnjo gensko spremenjenega lososa: Ker ta losos gojijo v Kanadi in Panami z zaščitnimi ukrepi pred pobegom, FDA ugotavlja, da nimajo vpliva na okolje na Združene države. Odločitev je zdaj na voljo za javno razpravo. Razen če odzivi ne prisilijo FDA, da si prizadeva za nadaljnje zamude, pričakujte, da bodo gensko spremenjeni lososi v proizvodnji do konca leta.

Če želite videti, kaj še prihaja v letu 2013, preberite v diaprojekciji.


Nostradamus ' recept za češnjev žele

Njegove napovedi o sodnem dnevu so bile morda nenatančne, a Nostradamusova slava ni bila zaman. Poleg svojih domnevnih sposobnosti "vidca" je slavni francoski lekarnar posedoval še eno, morda bolj uporabno veščino: kuhanje.

Njegova prva objavljena knjiga ni vsebovala predsodkov, ampak recepte. Naslov se spodobi: "ODLIČNA IN UPORABNA razprava za vse, ki potrebujejo poznavanje več izvrstnih receptov. Na novo sestavil magister Michel de Nostredame, doktor medicine v mestu Salon de Craux en Provence."

Nekatere vsebine knjige pritegnejo le čute, na primer tiste za kandirane pomarančne lupine in hruškovo sladico. Drugi, po mnenju Skrbnik, služijo bolj praktičnim namenom, kot je na primer, da si las postaviš na blond ali domnevno ozdraviš kugo.

Če želite poskusiti Nostradamusovo zdravilo, boste morda morali prinesti nekaj absurdnih sestavin. Njegov recept za "ljubezenski napoj" ni podoben izmišljenemu čarovniškemu napitku, vključno s "krvjo sedmih samcev vrabcev" in "rokami hobotnice".

Okus njegovih nemedicinskih dobrot je morda bolj izvedljiv. FXCuisine je prevzel recept za češnjev žele. Nostradamusova knjiga vsebuje dva recepta iz češnjevega želeja: "Narediti Jelly of Cherryes, ki je tako bistra in vermilijonska kot fin rubey, & Goodness, Taste & Virtue Excellent, da bodo češnje dolgo ohranile popolnost, ne da bi dodale nič drugega kot sadje: & bodo primerni za predstavitev kralju za njihovo vrhunsko odličnost "in" Še en način za pripravo želeja iz češenj, ki je bolj občutljiv kot prvi, vendar je bolj drag in je za velike gospode. " FXCuisine se je odločil za slednjega, ki je zahteval le 1 kilogram sladkorja in 4 kilograme češenj.


Najbolj zdrave solate po naročilu iz vaših najljubših verig solat

Tolažilno si je predstavljati, da bo vse, kar postrežete na postelji solate, neizogibno dobro za vas, vendar temu ni tako. Kar je v vaši naslednji solati, lahko določi, ali je napolnjena z antioksidanti ali samo s praznimi kalorijami. Da bi vam pomagali pri izbiri zdravega obroka, ko boste naslednjič odšli jesti, smo se s tremi nutricionisti pogovarjali o najbolj zdravi solati na menijih v nacionalnih verigah za sprostitev, ki so specializirane za zeleno napolnjene krožnike, med drugim Sweetgreen, Panera in drugo.

Sladkozelena: Zelena solata Guacamole

Ta solata se začne na osnovi organskega mescluna (različne zelenice, vključno z rukolo in endivijo), vsebuje pa tudi avokado, paradižnik in pečenega piščanca. "Avokado je za srce zdrava maščoba, ki vsebuje vitamine, minerale in prehranske vlaknine," je dejala registrirana dietetik Jenna Appel. "Piščanec dodaja kakovosten vir beljakovin, paradižnik, zelenjava in avokado pa mikrohranila in antioksidante."

Ne skrbite, tudi slastnega je okusa, saj solata vsebuje tudi rdečo čebulo, tortilje in čips iz sveže limete. Appelu je bilo všeč tudi razmerje ogljikovih hidratov in beljakovin (27 gramov ogljikovih hidratov na 26 gramov beljakovin) in 11 gramov prehranskih vlaknin, kar je pomembno, da se počutite sito. Na voljo je z limeto jalapeno vinaigrette iz cilantra, ki doda 140 kalorij na obrok. "Medtem ko Sweetgreen uporablja preliv na osnovi vinaigreta, če pazite na vnos kalorij, se raje odločite za preliv ob strani in uporabite metodo z vilicami," je dejala.

Chopt: Sadna solata

Naročite sadovnjak pri Choptu in vilice boste zabodli v mešanico zelenja, vključno z lacinatom in otroškim ohrovtom, špinačo, divjo rukolo in zeljem Napa. Nato ga prelijemo z lokalnim kozjim sirom, sezonskimi jabolki, orehi in romsko solato. "Všeč mi je, da ta solata vključuje lokalne in sezonske sestavine skupaj z mešanico zelenja," je dejal Appel.

Appel se je poglobil v podatke o hranilni vrednosti in izpostavil nekaj ključnih področij. "Ima ogromnih 44 gramov beljakovin na obrok," je dejala. "Če opazujete vnos ogljikovih hidratov, je ta solata tudi ena izmed nižjih možnosti ogljikovih hidratov (21 gramov)." Všeč ji je bilo tudi, da solata vsebuje orehe, ki dajejo zdrave maščobe, bogate z omega-3 in antioksidanti. Opozorila je, da če opazujete vnos kalorij (V sadovnjaku je 600 kalorij), obstajajo preprosti koraki za zmanjšanje kalorij v tem obroku. Prvič, podajte kruh, ki je priložen solati, naročite preliv ob strani in razpolovite dele kozjega sira ali oreha, pri čemer vam vsak prihrani približno 90 oziroma 100 kalorij.

Nežne zelenice: Piščanec z žara Chipotle

Če ste ljubitelj zelene solate Sweetgreen Guacamole, imamo za vas nekaj dobrih novic: ta solata v Tender Greens vsebuje veliko istih sestavin. Piščančja solata Chipotle z žara ima osnovo iz romske solate in vključuje prej omenjenega chipotle BBQ piščanca, avokado, sir kotijo, trakove tortilje, zeleno čebulo in redkev, vse skupaj z limetinim prelivom cilantro.

Registrirana dietetičarka Julie Cunningham je to solato označila za eno najbolj zdravih ne vključujejo: natrij (790 miligramov) in kalorije (610). "Ta solata ima najmanjšo količino natrija med solatami v Tender Greens, pa tudi naslednjo in najmanj količino kalorij," je dejal Cunningham. Kot zdrave je izpostavila predvsem dve sestavini, beljakovinsko pakirano piščančje meso in avokado, ki po njenih besedah ​​zagotavlja srčno zdrave mononenasičene maščobe.

Honeygrow: Orehov sv. Rezanci

Honeygrow je bil ustanovljen v Philadelphiji, kjer je Walnut St. glavna prometnica. Toda v solati so tudi resnični orehi! Pravzaprav ne obstajajo samo praženi orehi, ampak tudi preliv iz orehove limone. To je poleg celih pšeničnih rezancev, ekološke rukole, gob, praženega brokolija in parmezana.

Cunningham je dal solati palec navzgor za polnozrnate žitarice v rezancih (solata vsebuje 3 grame prehranskih vlaknin), brokoli in orehe, bogate z antioksidanti, ki vsebujejo mononenasičene maščobe. Všeč ji je bil tudi njen prehranski profil. "Najmanjša kalorična vrednost (560) in natrij (830 miligramov) sta med možnostmi menija," je dejal Cunningham. Na primer, solata Cobb v restavraciji ima skoraj dvakrat večjo količino kalorij (900) in natrija (1.640 miligramov), zato je najboljša izbira orehov sv.

Panera: Azijska sezamova solata s piščancem

Za verigo, ki že ponuja ogromen izbor testenin, juh in sendvičev, je impresivno, da vsebuje tudi 10 solat. Azijska sezamova solata s piščancem je razmeroma preprosta: postelja iz romina, polnjena s piščancem, cilantrom, opečenimi mandlji, sezamovimi semeni in wontonovimi trakovi ob azijskem sezamovem vinaigretu.

Registrirana nutricionistka za prehrano Allison Knott je prebrskala vse Panerine možnosti in ta je bila všeč zaradi nasičenih maščob in nizke vsebnosti natrija. "Sodobna grščina s kvinojo ima 8 gramov nasičenih maščob, medtem ko ima azijska piščanca s sezamom 3 grame nasičenih maščob," je za HuffPost povedal Knott. "Nekatere solate [Panera] vsebujejo kar 1.180 miligramov natrija ali približno polovico tistega, kar bi morala večina zdravih odraslih zaužiti na dan." Knott ima rad azijskega sezamovega piščanca, ker vsebuje 540 miligramov natrija, kar bo pomagalo zmanjšati skupni vnos natrija med jedjo v restavraciji Panera. Svetovala je tudi, da čeprav bo solata s 410 kalorijami in 32 grami beljakovin zadostila prehranskim potrebam mnogih ljudi, če želite dodati vlaknine, vam lahko pomaga metanje kumar, ohrovta ali paradižnika.

Mad Zeleni: Vila Pancho Solata

Elote ni stereotipno zdrava jed, saj lahko vključuje majonezo, mehiško kremo in sir kotijo ​​na vrhu koruze. Toda solata Pancho Villa v Mad Greens kaže, da lahko še vedno jeste zdravo in uživate v podobnih okusih, saj vključuje mešano zelenje, kvinojo, praženo koruzo, začinjena bučna semena, avokado, jugozahodni piščanec in preliv iz čilijevega cilantra.

Ni veliko ljudi, ki so navdušeni nad obroki s tono vlaknin, vendar ti ljudje zagotovo niso nutricionisti ljubezen vlakno. (In za to obstaja veliko razlogov.) "En bonus te solate je, da ima 11 gramov vlaknin - več kot 40% dnevnega priporočenega vnosa za večino zdravih ljudi," je dejal Knott in dodal, da ta hranilna dejstva temeljijo na naročanje vile Pancho z lahkim prelivom. "Kombinirajte več vlaknin z veliko količino beljakovin (42 gramov) in ta solata vas bo verjetno napolnila in nasitila." Ne samo to, všeč ji je bilo serviranje celih zrn v kvinoji in nenasičenih maščob iz bučnih semen in avokada.


Drži ta mini burger: restavracije napovedujejo hrano za leto 2013

Drsniki. Prekoračili smo jih, pravi Nacionalno združenje restavracij.

Še vedno naročate gazpacho in drsnike v vaši najljubši restavraciji? Ali pred rezervacijo ne pregledate jedilnikov v restavracijah? No, skočite v DeLorean in nastavite kronometer na 2013: Res ste za časom.

Tehnologija je na voljo in čokolada z okusom slanine je izginila, pravi nedavna raziskava 1800 kuharjev po vsej državi.

Raziskava, ki je del najnovejše napovedi restavracijske industrije Nacionalnega združenja restavracij, je 198 postavk v meniju razvrstila med "vroče trende", "včerajšnje novice" ali "trajne priljubljene". Hudson Riehle, višji podpredsednik za raziskave pri NRA, naj bi bil letni posnetek celotne restavracijske industrije in napoveduje trende v restavracijski tehnologiji in odnos potrošnikov.

Pričakovanja potrošnikov v restavracijah so velika, še preden pridejo pred vrata. Poročilo pravi, da bo več kot polovica odraslih obiskovalcev na spletu preverila jedilnico restavracije.

In glede tega menija? Eden letošnjih najbolj vročih trendov v restavracijah vključuje lastne menije iPad, ki strankam ponujajo fotografije v visoki ločljivosti in podrobne opise jedi.

Raziskava ugotavlja tudi vse večjo priljubljenost tovornjakov za prevzem, dostavo in hrano, zlasti pri mlajših obiskovalcih. "Približno 70 odstotkov prometa restavracij je zdaj zunaj poslovnih prostorov. [In] 18 do 34-letniki imajo večjo nagnjenost k uporabi rešitev za obroke zunaj poslovnih prostorov," pravi Riehle. Kot smo že poročali, se tisočletna generacija odloča o hrani na podlagi udobja.

Medtem ko je priročnost ključnega pomena za mlajše kupce, trendi kažejo tudi, da bodo trajnost in nabava pomembne vrednote za potrošnike v letu 2013. Raziskava napoveduje, da bodo trendi predjedi, ki vključujejo lokalno meso in trajnostne morske sadeže, vse bolj priljubljeni, čeprav so večletna udobna hrana, kot so žar in makaroni in sir sta tu, da ostaneta.

Prehranski in zdravstveni pomisleki lahko vplivajo tudi na ponudbo restavracij po vsej državi, v manjših obrokih, vegetarijanskih predjedih, polnozrnatih možnostih za otroke in testeninah brez pšenice za ljudi, ki se izogibajo glutenu, napoveduje raziskava. Seveda lahko na to vpliva tudi nova zahteva vlade, da kalorije navede na jedilniku.

Drugi vroči trendi vključujejo hišno suho meso, obrtne sire in gurmansko limonado. Poleg lokalno pridelanih ekoloških pridelkov naj bi se v letu 2013 povečali tudi hiperlokalni predmeti, na primer zelenjava, pridelana na restavracijskih vrtovih.

"Med Američani je zdaj na splošno povečano zanimanje za hrano, kar vodi od spektra do kmetije," pravi Riehle. To zanimanje bi lahko izhajalo iz vse večje priljubljenosti kuharskih oddaj in diplomantov kulinaričnih šol, pravi.

Naraščajoča raven ozaveščenosti o hrani bi lahko pojasnila tudi rastoče mednarodne trende na jedilniku. Pričakuje se, da bo perujska hrana najbolj vroča muha v etnični kuhinji, medtem ko bodo predmeti, ki jih navdihuje etnično, na primer umešana jajca chorizo ​​in palačinke s kokosovim mlekom, predvidoma nadomestili nekdanjega najljubšega piščanca in vaflje.

"Tipično ameriško brbončice so zdaj veliko bolj izpopolnjene kot pred 10 do 20 leti. [Bolj je sposobno razlikovati okuse, hrano in začimbe. [Američani] so veliko bolj izobraženi o kuhinjah, ki jih pripravljajo restavracije," pravi Riehle Sol.

Če pa imate restavracijo, se morate osredotočiti. Namesto da bi zadovoljil vsak vroč trend v napovedi, Riehle pravi, da je najpomembnejše, da razumete svoje stranke in vašo lokacijo.


Valov kuharice/lastnice oblikuje vročo sceno v Oaklandu

Kuharji Dominica Rice (levo) iz Cosecha in Sarah Kirnon (desno) od Miss Ollie's nosita sadje v zgodovinski labodji tržnici starega Oaklanda v središču Oaklanda v Kaliforniji, v četrtek, 31. oktobra 2013.

4 od 14 Lastnik in kuhar Alexeis Filipello iz Bar Dogwood in Stagg's Lunchette v Oaklandu v Kaliforniji pripravlja koktajl Almendra. Liz Hafalia/The Chronicle Prikaži več Prikaži manj

5 od 14 volovskega repa v karibskem slogu (Sarah Kimon, Miss Ollie's), kot je bilo prikazano v San Franciscu v Kaliforniji, 30. oktobra 2013. Hrana, ki jo je oblikovala Lauren Reuthinger. Craig Lee/Special to The Chronicle Prikaži več Prikaži manj

7 od 14 Curry iz kozic (Preeti Mistry, Juhu Beach Club), kot je prikazano v San Franciscu v Kaliforniji, v sredo, 23. oktobra 2013. Hrano je oblikovala Lauren Reuthinger. Craig Lee/Special to The Chronicle Prikaži več Prikaži manj

8 od 14 Recept kuharice Dominice Rice v Oaklandu v Kaliforniji, v četrtek, 31. oktobra 2013. Liz Hafalia/The Chronicle Prikaži več Prikaži manj

10 od 14 Lastnik in kuhar Alexeis Filipello iz podjetja Bar Dogwood and Stagg's Lunchette v Oaklandu v Kaliforniji prikazuje svoj bar v četrtek, 31. oktobra 2013. Liz Hafalia/The Chronicle Prikaži več Prikaži manj

11 od 14 Bar Dogwood v lasti Alexeisa Filipella iz v Oaklandu v Kaliforniji, v četrtek, 31. oktobra 2013. Liz Hafalia/The Chronicle Prikaži več Prikaži manj

13 od 14 Recept kuharice Dominice Rice v Oaklandu v Kaliforniji z ribjimi tacosi v ozadju v četrtek, 31. oktobra 2013. Liz Hafalia/The Chronicle Prikaži več Prikaži manj

Pogovarjam se z Dominico Rice, ki je v Cosechi, njeni čudni mehiški kavarni na Swan's Market v Old Oaklandu.

Zgodovinska dvorana s hrano je v zadnjem času doživela preobrazbo, pri njej se je preselila Cosecha, v soseščini pa se je odprla karibska točka za dušo s hrano Sarah Kirnon, gospodična Ollie.

"Smo kot stare dame", ki si delijo vse, pravi Rice v smehu. "Vsak dan bom šel k vam in rekel:" Ali imate dodaten kilogram smetane? Ali pa pride, "Imaš ducat jajc?" "

Nekaj ​​statičnosti pride čez črto in slišim prigušene glasove in nekaj, kar zveni kot "hvala".

"To je bila Sarah," pravi Rice, kot bi rekel. "Pravkar mi je prinesla osem avokadov, ki so zanjo malce prezreli." So pa popolni, da jih lahko riž uporablja v guacamoleju.

To je vrsta tovarištva, ki poudarja cvetočo skupnost restavracij v ženski lasti v Oaklandu.

V zadnjih nekaj letih se je spopadu pridružil raznolik val žensk kuharjev/restavratorjev, ki so se razširili na bogato jedilnico, ki so jo vzpostavili kuharji/lastniki, kot sta Charlie Hallowell in James Syhabout.

Ženske na čelu postrežejo z različicami krtice in curryja ter mesnimi izdelki, ki jih navdihuje njihovo edinstveno ozadje.

Pokličite to hrana za dušo, hrana za udobje, ulična hrana ali nova kalifornijska fuzija.

Spodnja črta? To je ena izmed najbolj vznemirljivih živil, ki danes prihajajo iz kuhinj Bay Area.

Dominica Rice, Cosecha

Dominica Rice je razmišljala, da bi odprla svoje mesto že pri svojih 20 letih, vendar je trajalo skoraj dve desetletji, da se je to uresničilo.

Stažirala je pri Danielu v New Yorku, delala v Chez Panisse in v restavraciji Soleil v Mexico Cityju. Toda za svoj podvig je Rice želela majhno mesto, ki ne bi zahtevalo vlagateljev in obsežnega zbiranja sredstev.

"Oakland je bilo edino mesto, ki je želelo imeti ta pogovor z mano - najemodajalci, posojilniki, agencije za sanacijo. Ki so bili pripravljeni poslušati in se pogovarjati," pravi Rice. "Našel sem to lokacijo in spomnila me je na trge v Mexico Cityju in Oaxaci."

Njena blagovna znamka kalifornijske kuhinje je hrana Mehike, s katero je odraščala v mehiško -ameriški/irsko -ameriški družini v Los Angelesu. Njeni stari starši so "100 -odstotni Meksikanci - moja babica je prišla iz Čivave na konju."

Puščavska hrana - posušeni čili, suhi fižol, suha koruza in rdeče meso - se prilega juham in enolončnicam, kot je menido. Sponke so bile tudi tamales, čeprav so bile ovite v koruzne lupine, ne pa v oaksakanskem slogu, ki ga danes uporablja Rice v Cosechah.

Ponedeljki so krtovski dnevi, ko bo njeno osebje naredilo veliko za teden.

"Kadar koli srečamo nekoga, ki pravi, da me to spominja na mamo, babico ali Mehiko, je:" Ja, to smo storili, "pravi Rice. "Obstaja prostor za udobno hrano, ki je narejena pravilno in je dragocena."

Sarah Kirnon, gospodična Ollie

Sarah Kirnon je dobro uveljavljeno ime v prehrambenih krogih, saj je kuhala na Front Porch v San Franciscu in Hibiscusu v Oaklandu, vendar je Miss Ollie prvič stopila sama.

Kotelska restavracija, polna svetlobe, poimenovana po Kirnonovi babici, streže karibsko hrano-vse od črnookega graha do kozjega curryja do torte iz kasave-in odraža Kirnonovo eklektično ozadje. Rojena v Londonu in odraščala na Barbadosu, je bila svetovna popotnica, preden se je naselila na območju zaliva.

"Moja hrana ni tradicionalna. Veliko je navdihnjeno s tem, kar sem odraščal," pravi Kirnon. "Je verodostojna? Ja, ker to vem."

Medtem ko je njen ocvrt piščanec legendaren, s ponosom pravi, da je njena enkrat na teden enolončnica iz volčjega repa vzbudila največ strasti.

"Vsak četrtek kupujemo volovske repce in dobimo najrazličnejšo skupino ljudi, veliko Korejcev, latinsko -ameriških kuharjev, Haitijcev," pravi Kirnon. "Vedno me razjezi - to je edina jed, ki jo imajo vsi v zvezi."

Alexeis Filipello, Bar Dogwood in Stag's Lunchette

Od starega Oaklanda je le ena postaja BART do para Uptown podjetij Alexeisa Filipella, Bar Dogwood in Stag's Lunchette.

Filipello, ki od leta 1999 živi v Oaklandu, je v začetku leta 2000 želel odpreti lokalno baro s polnimi storitvami, vendar mesto takrat ni izdajalo dovoljenj za alkohol. Namesto tega je Filipello odprla lokal v San Franciscu, kjer je imela tudi delež v častitljivi hiši ščitov.

Njena vrnitev čez zaliv, da bi odprla Dogwood, obrtni koktajl bar z majhnimi zalogaji, je pomagala oživiti del Telegrafske avenije.

Pijače se sezonsko spreminjajo, jedilnik je večinoma omejen na sir in mesne jedi.

"Želim, da ljudje pridejo sem, da bi prigrizli z alkoholom, ne da bi bili zapravljeni v baru," pravi.

Medtem se lahko ljudje, ki iščejo več kot grickanje, odpravijo v bližnji jelenov kosilo, kjer se predani domačini odpravijo na sendviče s hišno prekajenim in prekajenim mesom, kot so porchetta, pastrami, slanina in celo klobase iz divjačine.

Filipello, ki je leto dni živel na kmetiji, se posveča uporabi humano vzrejenega mesa brez hormonov. Ideja za Stag's je nastala, ko sta Filipello in njena ekipa gradili Dogwood in nista našli ničesar razen "sendvičev z belim kruhom ali burritos" za kosilo v soseščini.

Preeti Mistry, klub Juhu Beach

Temescal v teh dneh prekipeva od aktivnosti, Juhu Beach Club pa ni nič drugačen.

Indijska restavracija Preeti Mistry se je marca lani spremenila iz pop-up v trajno in zdaj riše rave za svoje edinstvene pavs-sendviče v velikosti drsnika-in Curry Leaf Coriander Shrimp Curry.

Za Mistry, ki se je rodila v Londonu in odraščala v ZDA, je to prvič, da indijsko hrano profesionalno kuha zunaj svojega doma.

"Na to gledam z drugega zornega kota. Ne poskušam ponoviti ničesar, kar kuha moja mama, ali česar koli iz Indije - kuham, kar se mi zdi prav," pravi Mistry.

"To ni vaša indijska restavracija za potapljanje z mamo in popjem," pravi Mistry. "To ni prva generacija, ki prihaja sem samo zato, da bi se preživljala."

Mistry se je pred dvema letoma preselil v Oakland iz San Francisca, zdaj pa ima na delo štiri minute vožnje s kolesom.

Juhu Beach Club predstavlja tisto, kar so omenili Mistry in vse druge ženske: skupnost.

"Šalim se, da je Oakland tako majhno mesto, da je smešno," pravi.

"Ampak še posebej, Temescal, North Oakland, Rockridge - na neverjeten način je kot Mayberry. Sem ženska, lezbijka, barva in tukaj je moja skupnost."

Restavracije (in bar)

Cosecha: 907 Washington St. (na Deveti ulici), Oakland: (510) 452-5900. www.cosechacafe.com. Kosilo in zgodnja večerja od ponedeljka do srede kosilo ali malica in večerja od četrtka do sobote.

Juhu Beach Club: 5179 Telegraph Ave. (v bližini 51. ulice), Oakland (510) 652-7350. www.juhubeachclub.com. Kosilo in večerja torek-sobota.

Gospodična Ollie: 901 Washington St. (na Deveti ulici), Oakland (510) 285-6188. www.missolliesoakland.com. Kosilo in večerja torek-sobota.

Jelenovo kosilo: 362 17th St. (v bližini Webster Street), Oakland (510) 835-7824. www.stagslunchette.com. Zajtrk in kosilo od ponedeljka do sobote.

Bar Dogwood: 1655 Telegraph Ave. (na 17. ulici), Oakland (510) 444-6669. www.bardogwood.com. Odprto vsak dan.

Koktajl Almendra

Naredi 1 pijačo

Od Alexeisa Filipella iz Bar Dogwood v Oaklandu.

  • 2 unci Del Meguey mezcal
  • 3/4 unče orgeat
  • - Manj 1/2 unče limoninega soka
  • - Nezadosten sok limete 1/2 unče
  • - apneno kolo, za okras

Navodila: Vse sestavine, razen limete, združite v stresalniku. Dodajte led in dobro pretresite. Precedite v ohlajen kupe in okrasite z limeto.

Pečen bučni maslec s salso cascabel & amp; Queso fresko

Kot prilogo postrežemo 4 do 6

Ta recept je iz Dominice Rice, kuharice lastnice Cosecha v Oaklandu.

  • Salsa Cascabel
  • 2 skodelici vode 3 žlice oljčnega olja
  • 15 suhih cascabel čilijev, odstranjenih stebel
  • 1/2 srednje rumene čebule olupljene in tanko narezane
  • 4 stroki česna
  • 1/4 čajne žličke celih semen kumine
  • 5 zrn črnega popra
  • 1 lovorjev list
  • 1 romi paradižnik, cel neolupljen
  • 1 čajna žlička košer soli po okusu
  • Squash
  • 3 kilograma bučke, olupljene, semena in narezane na 2-palčne kocke
  • 3 žlice olivnega olja
  • 3 stroki česna, prepolovljeni po dolžini
  • 1/2 čajne žličke opečene mlete kumine
  • - košer sol in sveže mleti črni poper, po okusu
  • 1/4 do 1/2 skodelice mehiške queso freske
  • 1/4 skodelice bučnih semen, rahlo opečenih in nasoljenih
  • - vejice koriandra za okras
  • - morska sol, po okusu

Za salso: 2 skodelici vode zavremo v majhni ponvi, odstavljeni. 2 žlici olivnega olja segrejte v srednji ponvi na srednje nizkem ognju. Dodajte čili (odstranite nekaj semen za manj toplote), čebulo, česen, kumino, poper, lovorjev list in paradižnik. Kuhajte približno 4 minute ali dokler ne diši, občasno premešajte. Prenesite v lonec z vročo vodo in pustite stati 5 minut. Trdne snovi precedite v posodo mešalnika in rezervirajte približno 1/4 skodelice vode.

Pire trdne snovi, dodamo 2-3 žlice vode, do gladkega, približno 1 1/2-2 minute. Salsa mora biti precej gosta s srednje ohlapno konsistenco. Solimo po okusu.

V manjši ponvi segrejte preostalo 1 žlico olivnega olja. Dodajte salso in segrejte, da razvijete okuse. Okusite in po potrebi dodajte več soli. Imeli boste 1-1 1/2 skodelice salse, ki jo lahko shranite v hladilniku do 1 tedna.

Za bučo: Pečico segrejte na 350 stopinj.

V veliko skledo stresemo bučko z olivnim oljem, česnom, kumino, soljo in poprom. Prenesite v 1 1/2- do 2-litrsko posodo, ki je varna v pečici, ali 9-palčni pekač. Pečeno, nepokrito, približno 50 minut ali do mehkega.

Ko ste pripravljeni za serviranje, bučo prelijte z žlicami Salsa Cascabel (skupaj približno 1/2 skodelice). Fresko queso zlomite na velike koščke in jo razpršite po topli bučki. Potresemo s prepraženimi bučnimi semeni in okrasimo s koriandrom. Preden postrežete, začinite z morsko soljo.

Na porcijo: 198 kalorij, 4 g beljakovin, 26 g ogljikovih hidratov, 11 g maščob (2 g nasičenih), 3 mg holesterola, 120 mg natrija, 7 g vlaknin.

Curry Leaf-Coriander Shrimp Curry

Iz Preeti Mistry iz Juhu Beach Cluba. Ta jed zahteva osnovno mešanico začimb Gujarati, znano kot "dhanna jeeru" - koriander in kumino.

  • 3 žlice celega koriandra
  • 1 žlica celega semena kumine
  • 4 žlice nesoljenega masla
  • 1/2 ohlapno zapakirane skodelice svežih listov curryja (glej opombo)
  • 1 čajna žlička mletega svežega ingverja
  • 2 skodelici pire svežega paradižnika ali 1 28-unčna konzerva paradižnikove mezge
  • 2 žlički kajenskega ali indijskega rdečega čilija v prahu (ki je še bolj pikanten) ali po okusu (glej opombo)
  • - košer sol po okusu
  • 1 žlica olja riževih otrobov
  • 32 olupljenih kozic srednje velikosti, prednostno 21-25 kozic na kilogram
  • 1 skodelica graha, svežega ali zamrznjenega in odmrznjenega
  • - parjen riž basmati, za serviranje

Navodila: Koriander in kumino skupaj zmeljemo v mlinčku za začimbe ali majhnem, čistem mlinčku za kavo, da naredimo dhanna jeeru.

V ponvi na srednjem ognju stopite maslo. Dodajte liste curryja - bodite previdni, skočili bodo v vroče maslo - in pražite približno 2 minuti. Dodajte ingver in premešajte, da se ne prime. Po nekaj minutah dodajte dhanna jeeru in pražite, dokler se ne začne rahlo lepiti na dnu, približno 1 minuto. Dodamo paradižnikovo mezgo in postrgamo vse koščke, ki so se zataknili v ponev. Začinimo s čilijem v prahu in soljo po okusu.

Kuhajte vsaj 10 minut, odstranite z ognja. Če ste ga naredili vnaprej, ga ohladite in nato v hladilniku, dokler ni pripravljen za uporabo.

Velik protilepilni podstavek segrejte visoko približno 1 minuto. Dodamo olje in segrevamo, dokler ne zažari, približno 20 sekund. Kozice začinimo s soljo, dodamo v ponev in na kratko kuhamo, da rahlo porjavi, približno 30-60 sekund na stran.

Zmanjšajte toploto na srednje nizko in dodajte omako in grah. Kuhajte, dokler kozice niso popolnoma kuhane, približno 4-8 minut. Postrezite čez riž.

Opomba: Curryjeve liste in indijski rdeči čili v prahu najdete na indijskih trgih.

Na porcijo: 270 kalorij, 15 g beljakovin, 19 g ogljikovih hidratov, 16 g maščob (8 g nasičenih), 104 mg holesterola, 117 mg natrija, 5 g vlaknin.

Seznanjanje vin: Ta jed vsebuje ogromno količino, zato se držite lahkega lager piva.

Oxtail v karibskem slogu

Služi od 6 do 8

Ta recept je od Sarah Kirnon, kuharice/lastnice Miss Ollie's v Oaklandu. Kirnon ta recept postreže z rižem in grahom, še eno karibsko jedjo. Volčjega repa lahko spremljate s kroglicami japonske Satsume ali drugega belega sladkega krompirja, ki so ga skuhali in nato prepražili na osoljenem maslu.

  • 5 kilogramov volčjega repa, obrezanega
  • 1 do 1 1/2 sesekljane velike rumene čebule
  • 1 šopek zelene čebule, drobno sesekljane
  • - košer sol in črni poper, po okusu
  • 1 šopek timijana
  • 1 žlica celih nageljnovih žbic
  • 5 lovorjevih listov
  • 3 palčke cimeta
  • 250 ml (približno 1 skodelica) kasarepa (glej opombo)
  • 2 pokrova motorja ali 3 habanero čilija
  • 3 2-palčni koščki pomarančne lupine
  • 1/2 žličke mletega muškatnega oreščka
  • 1 čajna žlička rjavega sladkorja, neobvezno

Navodila: Meso in čebulo damo v nizozemsko pečico, zalijemo z vodo, začinimo z malo soli in poprom ter zavremo. Zmanjšajte ogenj in kuhajte 35-45 minut, pri tem odstranite in odstranite nastalo umazanijo.

Medtem timijan, klinčke, lovorjeve liste in cimet tesno zavežite v kos gaze in dodajte v lonec. Dodajte casareep, čili, pomarančno lupino in muškatni orešček. Segrejte do močnega ognja, pokrijte in kuhajte približno 2 uri oziroma dokler se meso ne začne odvajati od kosti.

Odstranite lonec z ognja in pustite, da se rahlo ohladi, preden odstranite volčjega repa, ki ga postavite na stran.

Posnemajte in zavrzite maščobo ter pomarančno lupino in čili. Lonec vrnemo na štedilnik in zavremo. Omako zmanjšamo za približno polovico ali po želji dodamo sladkor.

Volčjega repa vrnite v lonec in ga segrejte, preden ga postrežete v plitvih posodah.

Opomba: Cassareep - debel, črni sirup iz grenke korenine kasave - je na voljo v Specialty Foods v Oaklandu in drugih specialnih trgovinah z živili.

Na porcijo: 668 kalorij, 70 g beljakovin, 30 g ogljikovih hidratov, 30 g maščob (13 g nasičenih), 249 mg holesterola, 450 mg natrija, 1 g vlaknin.

Seznanjanje vin: Ta jed bi bila dobra z Zinfandelom, ki bo pomagal osvežiti brbončice med ugrizi.


5 najboljših receptov bralcev za februar.

Antropolog bi lahko bil pripravljen oceniti pet februarskih najbolj gledanih spletnih receptov: bralci Washington Posta cenijo hrano, ki je dobra zanje. Toda to ne vpliva na njihovo predanost piti.

1. Losos z orehi. Srčno zdrava in enostavna predjed nutricionistke Bethesde Elaine Gordon. Recept se je pojavil v rubriki The Local's Local Living.

2. Krofi, pečeni s cimetom. Lahka in okusna, iz zadnje kuharske knjige Ine Garten, "Foolproof".

3. Skorja iz kremne sirove pite. To postaja nekaj mesečne navade, ta težko premagljiv recept mojstrske pekinje in avtorice kuharice Rose Levy Beranbaum.

4. Mafini iz banan-jagodičastih oreščkov s semeni Chia. Drugi recept iz Gordona so ti z nizko vsebnostjo maščob in brez glutena.

Losos z orehom (Deb Lindsey/ZA OBJAVO WASHINGTON)

5. Enolončnica iz ohrovta in čičerike. Zdrava jed za večerjo v minutah, ki je veganska. Postrezite samostojno ali čez toplo polento.


Food Trends 2013: Push-Pop Cakes in Boozy Bar Food List List

Ko se leto 2012 bliža koncu, je tukaj nekaj okusnih napovedi hrane in pijače za prihodnje leto, ki jih je sestavilo kalifornijsko svetovalno podjetje Andrew Freeman & Co. Oglejte si nekaj novih in stalnih trendov, ki jih bomo videli v letu 2013.

Ko boste naslednjič naročali kokice, bo natakar morda preveril identifikacijo. V Perbacu v San Franciscu so kokice, napolnjene s Campari, nastale za zabavo, ki jo sponzorira Campari. V trgovini Stinky Cheese Shop v Brooklynu je Harpersfield Double Soak sir iz kravjega mleka, dvakrat namočen v lokalnem pivu.

Push-pops niso samo za zamrznjene sladice. V plastičnih posodah so zdaj shranjeni piškoti, zato jih je lažje jesti kot kdaj koli prej. V restavraciji Go Cakes v New Yorku strežejo okuse, kot so zeleni žamet ali konfeti, z možnostjo glazure in prelivov.

Toast ni toast. Crostini, kosi prepečenega kruha, narezani s čimer koli od sira do mesa, se pojavljajo na menijih po vsej državi. Prigrizki od enega do dveh ugrizov so lahko sladki ali slani. Restavracija Fig and Olive v zahodnem Hollywoodu v Kaliforniji postreže s sladico "crostini" iz češnje Amarena in mascarponeja na pistacijevem pecivu.

Brez glutena ni le muha. Da bi zadovoljili potrebe strank, restavracije ponujajo alternative brez glutena. Hotelska veriga Fairmont ponuja program Lifestyle Cuisine Plus s specializiranimi meniji za tiste, ki jedo brez glutena. Gostilna White Barn v mestu Kennebunk v zvezni državi Maine prodaja pecivo brez glutena, ki jo je izdelala lokalna pekarna. Italijanska restavracija Casa Nonna v New Yorku ponuja poseben meni za večerje, ki vključuje penne brez glutena. Kuharji prav tako eksperimentirajo z zrni, kot sta bugar in kvinoja, kot novo posodobitev riža ali testenin.

Pijte zelenjavo. Od koktajlov do čiščenja je čas, da iz sokovnikov odprašimo prah. Kale, beet or celery juices are appearing in cleanses from Blueprint or in cocktails at the Trencherman in Chicago. Liquiteria in New York City is a popular juice bar with a cult celebrity following.

Take a look at some other upcoming trends you don't want to miss:

From meat to skin: Crispy chicken skin is becoming a main ingredient with menu items like chicken skin tacos or mixed with pasta.

Eating outdoors: Terraces and rooftops are popping up as new spaces for restaurant expansion.

Upscale tacos: Mexican food will merge with fine-dining for an upscale flair.

Vacation inspiration: Chefs are traveling the world and changing their menu based on their experiences.

It's all about the drink: Wine and beer pairings aren't the only thing available. Cocktails are gearing themselves more towards food with cocktail-menu pairing options.

The Latest: Conners falls back at PGA with 3 early bogeys

Corey Conners made one bogey in his opening-round 67 at the PGA Championship. Starting on the back nine of the Ocean Course at Kiawah Island in calm morning conditions, Conners dropped shots on the 10th, 12th and 13th holes to fall back to 3 under. Corey Conners started the second round of the PGA Championship with a bogey and a birdie to maintain his two-shot lead.

Eight Pits Full of Murdered Women Found in Ex Cop’s Backyard in El Salvador

Jose Cabezas via ReutersPolice in El Salvador investigating the double homicide of a mother and daughter have made a gruesome discovery, unearthing a mass grave of mostly women in a former cop’s backyard. Authorities are said to have found the clandestine cemetery this week when investigating former police officer Hugo Ernesto Osorio Chavez, who is suspected of murdering a 57-year-old woman and her 26-year-old daughter, which the former cop reportedly admitted to.Chavez, 51, had a rap sheet that included allegations of sex crimes. Osorio Chavez’s home in Chalchuapa, about 50 miles from San Salvador, was being searched as part of the investigation when police said they found what appeared to be uneven, soft ground. They found eight separate pits with they believe could be more than a dozen bodies in each. Local media say police say sexual violence was involved in the demise of the women. “The central axis of the investigation is sexual violence,” Graciela Sagastume, the prosecutor leading the investigation, told reporters. The former cop and 10 others have been arrested in what police believe was a violent sex and murder ring in which women, and perhaps some young men, were snuffed out. Justice Minister Gustavo Villatoro suggested that the depth and complexity of the secret burial site pointed to the complicity of more than one person. None of the suspects in custody have so far shed light on the matter. By Friday, a number of people with missing relatives gathered at the cop’s home with pictures of loved ones in hopes of identifying a corpse. Many of the grave sites are thought to be at least two or more years old. Osorio Chavez was dismissed from the local police force in 2005 after admitting to being a sexual predator.“He told us that he found victims on social media and sought them out, luring them with the American dream,” Police Chief Mauricio Arriaza Chicas told reporters. “This psychopath has been detained and I believe that 99 percent of the people who assisted him have been detained.” As of Friday, two dozen bodies had been exhumed but police believe there could be 40 or more. Authorities say it could take a month to dig up all the dead. Read more at The Daily Beast.Get our top stories in your inbox every day. Prijavite se zdaj! Članstvo Daily Beast: Beast Inside gre globlje v zgodbe, ki so vam pomembne. Nauči se več.

OglasMed potovanjem postavite torbo na ogledalo avtomobila

Briljantni načini čiščenja avtomobilov, ki jih lokalni trgovci želijo, da niste vedeli

Gohmert admits people think he's 'the dumbest guy in Congress' in speech immediately mocked for its stupidity

Critics on Twitter ask if Texas Republican is ‘the dumbest guy? Or just the most aware dumbest guy?’ after rambling in front of Congress

Two ex-Miami cops aim to overturn their convictions for protecting cocaine shipments

It was such a scandalous corruption case that the mayor of Miami appeared alongside the police chief, the regional head of the FBI and the U.S. attorney for a news conference showcasing the crime.

Drew Barrymore recalled once greeting Hugh Grant by kissing him for 10 minutes straight

Drew Barrymore and Hugh Grant spoke about the incident on Barrymore's chat show, recalling how the producers with them didn't know what to make of it.

10 Things in Politics: Trump's legal jeopardy has GOP worried

And the cease-fire between Israel and Hamas appears to be holding.

Stephen Colbert, Jimmy Fallon joke about Greg Pence's no vote on solving Mike Pence's attempted murder

"Last night the House voted 252-175 to form a commission that would investigate the Jan. 6 Capitol riots," Jimmy Fallon said on Thursday's Tonight Show. "Not only did 175 Republicans vote against the commission, they also want to make Jan. 6 ɻring Your Insane Rioter to Work Day.'" The commission bill "now heads to the Senate, where it needs support of 10 Republicans," he said. "Come on, there's a better chance of 10 dentists supporting Mountain Dew Cake Smash." "Get this, Mike Pence's brother Greg Pence voted no," Fallon laughed. "People said, ɽon't you care that they tried to kill your brother?' And he was like 'No's before bros!' That will make for a fun family barbecue this summer: 'Mother, ask Judas how he wants his meat patty.'" The Late Show suggested this year's Pence Thanksgiving will be awkward, to the tune of Sister Sledge's "We Are Family." Apparently, "Republicans don't want to find out why they were almost murdered because it could hurt them politically," believing "a Jan. 6 probe could undercut their midterm message," Stephen Colbert sighed at The Late Show. Rep. Tim Ryan's (D-Ohio) explained his bafflement at this strategy on the House floor. "Wow, what an impassioned speech," Colbert marveled. "That guy should run for president." (The joke is, he just did.) "The new new thing in Washington now that's dividing Congress is the mask mandate in the House of Representatives — Democrats want it, so Republicans, naturally, don't," Jimmy Kimmel said on Kimmel Live. "It look a while, but we finally found the one thing House Republicans aren't willing to cover up: their faces. And the main reason these masks are still needed, the only reason they need them on the floor of the House, is because less than half of House Republicans are vaccinated." He explained how certain unvaccinated people are total "freeloaders." Jeff Bezos is auctioning off a seat on his Blue Origin space tourism flight, and the current high bid is $2.8 million, Kimmel said. "Who has $2.8 million and might need to get off the planet fast?" Maybe the rich guy in deepening legal peril. Donald Trump will "finally get to meet all the illegal aliens he's been screaming about," he joked. The former president's former lawyer suggested he'll feed his kids to the wolves to save his own skin, Kimmel said. "The saddest part is going to be when Trump forgets to pin a crime on Tiffany." More stories from theweek.comAngelina Jolie stands perfectly still, unshowered, covered in bees for World Bee DaySan Francisco General Hospital has 0 COVID-19 patients for 1st time since March 2020What the left gets wrong about the Israel-Palestine conflict

Boko Haram leader behind kidnapping of 300 girls seriously injured after trying to blow himself up

The notorious leader of Islamist terror group Boko Haram, Abubakar Shekau, has been seriously injured with some reporting he is dead after trying to blow himself up, according to intelligence sources. Shekau, the man behind the Chibok schoolgirl kidnapping in 2014, tried to kill himself to avoid capture when a rival group supported by the Islamic State surrounded him on Wednesday, sources told AFP. In a confidential briefing leaked to Nigerian media and seen by The Daily Telegraph, the country's intelligence services said: "Shekau detonated a bomb and killed himself when he observed that the ISWAP fighters wanted to capture him alive." But an intelligence source told AFP Shekau had managed to escape with some men after the attack. In 2016, men from Boko Haram defected to create a splinter group, known as Islamic State West Africa Province (ISWAP). While Shekau revelled in indiscriminate brutality, ISWAP refused to kill Muslim civilians in a ploy to more successfuly recruit from local communities. Bulama Bukarti, a Boko Haram specialist at the Tony Blair Institute for Global Change, told The Telegraph that if confirmed, Shekau's death would be "a huge milestone, a turning point in Boko Haram's history." "If his death exacerbates the infighting, it means more killings on both sides and that would be positive news for counterterrorism. If his death leads to the reunification of Boko Haram, then it will become a unified force and they will continue to pursue civilian-friendly policy." The brutal leader has been reported dead several times in the past, but each time he has issued statements or videos to rebut the claims. The cleric became the group's leader in 2010 and launched a sadistic campaign of terror across the Lake Chad region into southern Niger, northern Cameroon and Chad. Hamstrung by low morale, a lack of resources and decades of corruption, the Nigerian military struggled to stop Boko Haram's advance. "Shekau defied the Nigerian armed forces for 12 years, if it's true it speaks volumes about how alarmingly powerful ISWAP is," Mr Bukarti added. Despite frequent declarations of victory by the Nigerian government, Boko Haram and their breakaway group, ISWAP, have proved extraordinarily resilient. Reportedly, the jihadists have killed thousands of local soldiers over the last two years. More than 40,000 people have been killed and over two million have fled their homes due to the conflict in northeast Nigeria. Fighting has spread to parts of neighbouring Chad, Cameroon and Niger.

Ethereum co-creator Vitalik Buterin says there's no malevolent intent behind Elon Musk's support for dogecoin

"I think it's reasonable to expect a bit of craziness. But I do think that the markets will learn. Elon is not going to have this influence forever."


Zorba recommends a drastic reduction in salt in your diet, cutting back on the alcohol and making sure to get plenty of exercise even if you're at a healthy weight. He also recommends, especially if you're at risk, to monitor your BP at home with a high quality device.

Finally, if the natural remedies aren't keeping your BP in check, Zorba highly suggests talking to your doc about getting on a BP medicine. Don't wait to get this under control!


Vsebina

Jinich was born and raised in Mexico City in a Jewish Mexican family, and is the youngest of four sisters. Her grandparents were Jewish refugees from Eastern Europe. Her maternal grandfather, who established a silver business in Mexico, came from Bratislava during World War II. Her grandmother, a seamstress, left her home near Vienna for New York before moving to Mexico. The two had originally met in Europe and then reconnected in Mexico. [15] [16] Her father was an architect and a jeweler who turned restaurateur, and her mother ran an art gallery. [17]

Food was always an important part of Jinich's family life growing up. Her three older sisters pursued the culinary arts early on, but Jinich grew up dreaming of a career in academia. She earned a political science bachelor's degree from the Instituto Tecnológico Autónomo de México and a master's degree in Latin-American studies from Georgetown University, and she worked as a political analyst for the Inter-American Dialogue, a Washington, DC think tank before switching careers. [18]

She met her husband, Daniel Jinich, who is also Jewish-Mexican, on a blind date. [19] They were married in Mexico City in 1996 when she was 24.

Jinich first began researching and cooking Mexican cuisine out of homesickness for her native Mexico City, when she moved to Dallas, Texas, with her husband. [20] Soon, she was teaching Mexican cooking to friends and neighbors. At the same time, as she was writing her bachelor's thesis, she offered to help KERA, the Dallas public TV station, with a documentary on the Mexican Revolution, but they needed help with another project: the PBS series New Tastes from Texas with Chef Stephan Pyles, for which she became a production assistant. [18]

Two years later, she relocated to Washington, DC, with her husband and their first-born son, where she resumed her academic pursuits, earning her master's degree from Georgetown and landing her "dream job" [17] at the Inter-American Dialogue, but she never stopped obsessively thinking about food [18] and enrolled at L'Academie de Cuisine in Maryland. [8]

Jinich envisioned herself writing articles about Mexican cuisine and teaching it in her home kitchen, until she met with the executive director of the Mexican Cultural Institute in Washington, DC, who encouraged her to bring her cooking program to the institute. [17] In 2007, she launched her "Mexican Table" series of live cooking demonstrations along with multi-course tasting dinners, which she still runs today. [8] The classes combine Jinich's skilled Mexican cooking with her knowledge of the country's history and regions. Each one explores a single topic—for example, dishes of the Mexican Revolution, a historical vanilla menu, or convent foods from colonial Mexico. [17]

Around the same time, she started her blog about Mexican cuisine, which was followed by invitations to write about food for print publications and to give talks and cooking demos for radio and TV shows. [21]

Jinich's charisma and intelligence caught the attention of television producers. After exploring different outlets, she decided Washington, DC's WETA-TV was the right home for Patijeva mehiška miza because of her commitment to authenticity and the independence the PBS and public-TV platform allows over the content of its shows. [17]

The first season of Pati’s Mexican Table aired in 2011 and included an episode that focused on the Sephardic and Lebanese influences on Mexican cooking. The best-selling cookbook of the same name followed in 2012.

Her book which focuses on easy-to-prepare dishes is based on everyday family meals which she prepares and serves to her husband and three sons.

V Patijeva mehiška miza, Jinich shares authentic Mexican cooking, along with Mexico's rich history and culture, her personal experiences and family life, and her ongoing conversations with cooks on both sides of the border. [22] The series airs nationally in the United States on public television stations (distributed by APT) and on Create TV. [22] It also airs on the Asian Food Channel [23] in Southeast Asia, Food Network [24] in Australia, TLN [25] in Canada, and TABI Channel [26] in Japan.

The Patijeva mehiška miza series premiered in 2011. [27] Its ninth consecutive season started on October 3, 2020. [28]

In 2017, Amazon added Patijeva mehiška miza to its Amazon Prime Video Internet video on demand service. [29]

Pati's Mexican Table: The Secrets of Real Mexican Home Cooking Uredi

Jinich's first cookbook, Pati's Mexican Table: The Secrets of Real Mexican Home Cooking, was published by Houghton Mifflin Harcourt in March 2013. The book is based on the traditional Mexican home cooking with which Jinich grew up, with many recipes gleaned from her childhood in Mexico City. [30] It made Amazon's "Best of the Year in Cookbooks" list of 2013, [31] the Washington Post's "Best Cookbooks of 2013" list, [32] The Splendid Table's "Staff Book Picks of 2013" list, [33] and Serious Eats "Our Favorite Cookbooks of 2013" list. [34]

Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens Uredi

Jinich's second cookbook, Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens, was published by Houghton Mifflin Harcourt in April 2016. Jinich explores both traditional and rediscovered Mexican dishes as well as reinterpretations and new takes using Mexican ingredients in this book. NPR's Maria Godoy said, "Mexican Today explores not just traditional fare but [also] the country's evolving cuisine and the many immigrant groups who have influenced it." [35]

Jinich lives in Chevy Chase, Maryland, with her husband Daniel Jinich and their three sons: Alan, Samuel ("Sami"), and Julian ("Juju"). [19]


Colorado-based author Diane Mott Davidson serves “The Whole Enchilada” in her new mystery book

Partners in crime: Diane Mott Davidson and her husband, Jim, prepare enchiladas suizas at their house in Evergreen.

EVERGREEN, CO. - August 09: Chocolate Snowcap Cookies made by Diane Mott Davidson. Evergreen, Colorado. August 09, 2013. (Photo By Hyoung Chang/The Denver Post)

Mystery writer Diane Mott Davidson tests all her recipes in her Evergreen kitchen.

The night before her wedding, author Diane Mott Davidson tried to call things off. “We can’t get married,” she told her husband-to-be, “because I can’t cook.” It is a claim the writer of the 17th in the series of Goldy Schulz culinary mysteries, “The Whole Enchilada,” can no longer make.

The series, about cooking and crime, is set in the fictional town of Aspen Meadow. The locale is strikingly similar to Evergreen, where the author and her husband have lived since 1976.

Readers first met Goldy in “Catering to Nobody,” published in 1990. While escaping an abusive marriage, Goldy founded Goldilocks Catering. When she becomes a suspect in the murder of her former father-in-law, her career as a caterer is nearly ended but that of a sleuth is launched.

Each novel includes 10 recipes, drawn from the dishes Goldy serves over the course of the story.

“The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask ‘How does it look?'” said Davidson in an interview from her Evergreen home. She works with ingredients that, as much as possible, are available at local grocery stores.

“Beginning cooks will find plenty of entry-level recipes in the books. I generally don’t do labor-intensive ultra-gourmet recipes. (These) are a cue to me that the chef has a team of helpers, which someone coming home after a long day of work most definitely does not have,” she said.

Her recipes often are inspired by something she has tried at a restaurant and wants to eat at home. Menu descriptions give her a starting point, arriving at the final recipe is the art.

“Menu writers aren’t always honest,” she said. “I was trying to make a caprese salad from a gourmet restaurant in Denver. I tried with the ingredients they said (using olive oil). I finally dragged a friend along, had her order the caprese and tell me what was in it. Not olive oil, it was basil oil.”

The Macho Salad from the Cherry Creek Grill in Denver is the inspiration for Goldy’s Chef Salad in the current novel. Davidson describes her recipe as “a close approximation.” While recipes for this salad are available online, Davidson has made enough changes for the salad belong to Goldy and to make it approachable to beginners.

Davidson learned to cook from the Sunset magazine cookbooks (she used to call their test kitchens near Stanford when she was a student there), and by watching Julia Child on “The French Chef.”

“Child made everything seem so possible and doable. I got confidence from that,” Davidson said.

She studied “Mastering the Art of French Cooking” and “The French Chef Cookbook,” and said what she most admires “about Julia Child’s recipes is that she succeeds at making French cooking accessible. I hope all my recipes are both accessible and that they taste good.”

She was a fan of Child’s, and Child was a fan of hers. It was “amazingly wonderful for me when Julia Child wrote me a fan letter … several years before her death, thanking me for mentioning her in my books.”

The plots and recipes tend to develop in parallel. She visited a bakery in Charlottesville, Va., and fell in love with their oatmeal cookie. “I asked for the recipe and they said no. So we took some cookies home,” she said. Experimentation led to the recipe that was included in “The Cereal Murders.”

“I have failures,” she admitted. “I had this idea for a blue cheese pizza. It was too blue cheesy (for me) I took it to the neighbors, and they loved it.”

The hardest thing, though, isn’t the recipes that fail. “When I make a recipe for the first time and it’s fabulous, I know I’m in trouble because I don’t know exactly what I did and I can’t replicate it. The recipes in the books have to come out the same the 10th and 20th time, I have to be able to replicate the taste and the texture,” she said.

Next project: A cookbook

Goldy’s life is good (but for the occasional murder Aspen Meadow is no Cabot Cove). All that is missing is a cookbook, and Davidson said one is on its way: “The next contract is a cookbook. You need a critical mass of at least 100 recipes, and we have enough recipes over the course of 17 books. I’ll add some &mdash people are asking for low-carb recipes.”

She’s not sure when the finished product will be published the manuscript is due in February. She’s doing it as a holiday book, written in her voice with anecdotes about her road to becoming a cook and a writer. It will include recipes from Goldy and her assistant, Julian, with maybe one or two from Goldy’s husband, Tom, thrown in.

Robin Vidimos is a freelance writer who lives in Centennial.

Na spletu: Go behind the scenes at the photo shoot in Diane’s kitchen with food editor Kristen Browning-Blas, blogs.denverpost.com/food

Enchiladas Suizas

These enchiladas appear on the first page of Diane Mott Davidson’s new book, “The Whole Enchilada.” She developed the recipe at her Evergreen home. Makes 12 in a 9-by-13-inch pan.

Sestavine

CREMA (OPTIONAL)

2 skodelici težke smetane za stepanje

¼ cup active-culture buttermilk

ENCHILADAS AND FILLING

2 cups shredded rotisserie chicken, dark and light meat, skin and bones removed

2¼ cups crema (homemade sour cream, also known as crème fraîche, recipe follows) or commercial sour cream

2 cups grated mild or medium cheddar cheese

2 žlici mletega česna

14½ ounces diced Italian-style (with garlic, basil, and oregano) tomatoes (Check contents of can. You may need more than one can.)

9 ounces (contents of two 4½-ounce cans) chopped fire-roasted mild chiles

Additional crema or sour cream for topping

If you are making the optional crema, pour the cream into a glass container and stir in the buttermilk. Cover the container tightly with plastic wrap and leave at room temperature until thick (usually 24 to 48 hours). Covered crema can be kept in the refrigerator for a week.

ENCHILADAS AND FILLING

When you are ready to make the enchiladas, preheat the oven to 350 degrees. Have ready a large plate and 13 absorbent paper towels. Fold the paper towels into quarters.

Overlap the tortillas in two large (9-by-13 inch or larger) pans so that as much of the surface of the tortillas is showing as possible. Drizzle the olive oil evenly over the tortillas in both pans. (You may have to use your hands or a pastry brush to spread oil evenly over the tortillas.) Place the pans in the oven and allow the tortillas to soften for about 5 minutes. Remove the pans from the oven and check that the tortillas are softened by using tongs to lift up one of them. (You want them soft and pliable. If they are not yet soft, put the pans back in the oven for a couple of minutes. You do not want to cook the tortillas through, which will harden them.) When the tortillas are just cool enough to touch, place one of the folded towels on a plate. Using tongs, place one tortilla on the folded towel. Place another folded towel on top of the tortilla and press lightly to absorb excess oil. Continue with the remaining tortillas. Dati na stran.

Using a large bowl, make the filling by mixing the chicken, crema or sour cream, cheese and salt until blended. Dati na stran.

Heat the oil in a large skillet over low heat. Add the onions and cook for a minute, stirring. Add the garlic and stir. Continue to cook and stir over low heat until the onion is translucent (about 10 minutes). Add the tomatoes, chiles and oregano. Simmer this mixture over low heat for 5 to 8 minutes. Remove from heat, allow to cool slightly, and spoon into a 4-cup glass measuring cup. You should have 3 cups of sauce. If you do not have 3 full cups, add the extra tomato sauce to make 3 cups.

Butter a 9-by-3-inch glass pan.

To fill enchiladas, place each tortilla on a flat surface and scoop ¼-cup of filling into the center. Using your fingers or a spoon, shape the filling into a cylinder in the center of the tortilla. Roll up the tortilla and place it, seam side down, in the prepared pan. Continue until all the tortillas are rolled up.

Spoon the sauce over the tortillas and place the pan in the oven to bake until the center of the enchiladas is steaming hot, about 20 to 25 minutes. Serve with sour cream on the side, if desired.

Chocolate Snowcap Cookies

From “The Whole Enchilada” by Diane Mott Davidson. Tested at high altitude and sea level, this recipe works at both, and makes 3½ to 4 dozen cookies.

Sestavine

4 ounces extra-bittersweet or bittersweet chocolate, broken into pieces (recommended brand: Lindt, be sure you are using a full 4 ounces, as package sizes differ)

½ cup (1 stick) unsalted butter

2 cups dark brown sugar, firmly packed

1/3 cup cocoa (recommended brand: Hershey’s Special Dark)

2 žlički pecilnega praška

2 žlički vanilijevega ekstrakta

1 teaspoon chocolate extract (available at Sur La Table)

1 cup powdered sugar (for rolling)

Place the chocolate pieces and butter in the top of a double boiler and melt over simmering water. When the mixture is just melted, set aside to cool.

In the bowl of an electric mixer, beat the eggs until well combined and light yellow in color. Add the brown sugar and beat until very well combined.

Sift together the flour, cocoa, salt, baking powder, and baking soda.

When the chocolate mixture is no more than lukewarm, stir it into the egg mixture. Using a wooden spoon, gently stir in the extracts and the dry ingredients.

Cover the bowl tightly with plastic wrap and chill overnight. (The batter must be very well chilled.)

When you are ready to bake the cookies, preheat the oven to 350 degrees. Put silicone mats on two cookie sheets.

Place the powdered sugar in a large bowl. Remove the bowl of batter from the refrigerator. Using a 1-tablespoon scoop, measure out a dozen scoops of dough (level the scoops with a knife.) Put the plastic wrap back over the bowl of batter and return to the refrigerator, to keep the rest of the batter well chilled. (As the batter warms up, it becomes too sticky to work with.)

Roll the first dozen scoops into balls, then drop them one at a time into the bowl of sugar, rolling them around until they are white. Place the cookies in even rows on the first cookie sheet, 2 inches apart. Bake for about 8 to 10 minutes, or until the “cracks” in the dough no longer appear wet. Watch carefully, as you do not want the cookies to overbake and dry out.

When the first batch of cookies is done, remove it from the oven and allow the cookies to set up for 5 minutes on the sheet. Use a metal spatula to carefully move the cookies to cooling racks let cool completely. Remove the bowl of dough from the refrigerator and repeat with the other cookie sheet. Repeat this process until all the dough is used up.

These cookies can be messy to serve, because of the powdered sugar. Serve them on plates.


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