Arsenic - in Baby, Organic and Energy Foods!

It's been all over the news this past year but last week Brian Williams of the NBC Nightly News shared Arsenic findings in Baby and Organic Foods, Energy Gels and Bars.  Just when you think you're eating healthy this airs on television and the world wide web.  The culprit is Brown Rice Syrup.


After scanning ingredient labels on packages in my pantry I found far too many containing Brown Rice Syrup.

How does the Arsenic get into the Brown Rice Syrup?

Back in the 1940s farmers used arsenic as a pesticide to treat soil, ward off moths, caterpillars, as a preservative for pressure treated wood, animal hides, in some glass manufacturing, and as an additive to harden lead and copper.   It was also used to ward off diseases such as syphilis and psoriasis from the 1800s to early 1900s, while some arsenic is still used to treat an uncommon blood cancer known as acute promyelocytic leukemia .  Although many years have come and gone it wasn't until 2009 that the EPA banned it from being used as a pesticide.

However, our soil has absorbed the arsenic and remains contaminated to this day. How is arsenic getting into Brown Rice Syrup, which claims to be a healthier substitute for sugar? 

Rice is grown on farms where soil has previously been sprayed with arsenic to protect plants from insects.  High levels of arsenic still present in the soil are then absorbed into our plants, grains, etc.  later to be harvested. 

Arsenic occurs in several forms, some thought to be more dangerous than others. Organic forms of arsenic can be found naturally in the soil, along with arsenic-based pesticides used before the EPA banned them in 2009. Rice, takes up more arsenic than all the other grains.

Inorganic arsenic is considered much more toxic than organic arsenic, causing cancer, skin lesions, cardiovascular disease, neurotoxicity and diabetes. 

Brown rice is produced when the outermost layer of a grain of rice (the husk) is removed. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Brown rice has a larger concentration in total arsenic and inorganic arsenic than white rice because the outer layer that's removed in white rice contains the inorganic arsenic. However, another form of arsenic can be found inside the grain of both white and brown rice.

Brown rice syrup, or rice syrup, is then made by culturing cooked rice with enzymes (to break down the starches), then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose. Even still, the arsenic in the brown rice remains after being converted to brown rice syrup.

Arsenic is found from baby foods to our water supply.  The EPA sets standards for levels of arsenic allowed in water but there are no standards set for our foods - that needs to change!  The question is, knowing that arsenic exists in these foods - will you continue to purchase them or eliminate them from your diet? With so many products and foods on the market it's hard to know what's safe anymore, even after reading the labels, and what to eliminate in my opinion.  People still smoke, eat and drink foods known to have health risks. In the end, it's your decision what to do once informed.

What are your thoughts? What will you do, if anything?

I've only touched on one issue while there are so many out there.

I'd love to hear your thoughts!

Raspberry Napoleans - Valentine's Day Dessert!

Valentine's Day is one of my favorite days of the year.  It's a day devoted to sharing your heart with those special to you, whether it's your significant other, child, parent or friends.  If you're not one to share your feelings much, Valentine's Day gives you reason to do so. Of course, this has never been an issue for me - I make no bones about sharing my feelings anytime.

If you get my monthly newsletter then you've already seen a special Valentine's Day dessert plus this one.  However, if you don't receive it, then here's a wonderful dessert that looks difficult but is quite simple.  Taking no time to prepare the end result is tasty, pretty and the perfect expression of your affection!

Although I'm demonstrating this dessert in a heart shape, you could cut it to be any shape from squares, triangles, to holiday shapes.  Add raspberries, strawberries, blueberries, blackberries - any type of berry or blend of berries to suit your taste.

Here's a how-to video I put together to assist, when you're ready to make Raspberry Napoleans -blended with one of my favorite love songs by Anita Baker, called "Rapture." 

Below the video is the recipe.  I hope you enjoy it!

(Music: Antia Baker, "Rapture")

Raspberry Napoleans

Ingredients:

1/4 cup granulated sugar
1-2 sheets frozen puff pastry, thawed (depending on shape used)
1 pound fresh sliced strawberries, raspberries, blueberries, and/or blackberries
Sugar to taste
1 cup whipping cream
2 Tablespoons Chambord or Framboise liqueur
1/4 cup powdered sugar

Directions:

 Preheat oven to 375 degrees F.

 Sprinkle work surface with the granulated sugar.  Unroll puff pastry and place on sugar.  Drizzle with additional sugar, and roll out puff pastry to 1/16 - 1/8 inch thick.  Prick entire surface with a fork. This is called, "docking" and will keep the puff pastry from rising too much.   Cut into desired shape. Transfer to baking sheets lined with parchment paper.

 Bake for 15 minutes or until golden brown. Check the dough about mid-way through the cooking. If it's puffing up, poke it with a fork to deflate it. When done, transfer to a rack to cool. Puff Pastry shapes can be made 1 day ahead and kept in an airtight container.

Mix desired berries with sugar to taste - can smash lightly with a fork to get the juices to macerate quickly.  Cover and set aside for 1 hour. You can prepare the berries several hours in advance.

 Just before assembling the dessert, whip chilled cream at high speed until soft peaks start to form. Add powdered sugar and liqueur. Whip until the peaks firmly hold their shape.

 To assemble, add a teaspoon of whipped cream on a plate and top with one of the puff pastry shapes - this will act like glue to hold the Napoleans in place. Top with whipped cream then berries. Repeat 2 more times until you have a 3 layered Raspberry Napolean.   Serve immediately!



Chicken Tagine with Apricots and Almonds

My son was invited to a friends for dinner the other night and had mentioned that the meal tasted great.  When asked what was made he mentioned a Moroccan dish.  I enjoy Moroccan food so asked if he'd get the recipe for me to try. 

Moroccan cooking uses fresh spices extensively, fruits and vegetables and often foods are slow cooked in a vessel called a Tagine.  I don't have a Tagine, so I used a Dutch Oven which worked well however, Tagine's will self baste producing a superior dish.

This recipe uses cinnamon, ginger, turmeric, black pepper and salt for spices among other unusual ingredients and fruit not used in traditional American dishes. 

The results were succulent pieces of chicken enrobed with a delicate yet flavorful sauce.  I used bone-in chicken with skin for the fullest flavor however, you can substitute boneless, skinless chicken pieces as well. I also served this with tri-colored couscous drizzled with the luscious sauce covering the chicken and a fresh salad.

The dish was wonderful!  I hope you'll enjoy it as well.

 Here's the recipe:

Chicken Tagine with Apricots and Almonds
Serves 4
Gourmet | May 2006

Adapted from Baija Lafridi

Ingredients:

1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1 1/4 teaspoons salt 3 tablespoons plus 1/4 cup olive oil 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded (I used chicken breasts and thighs) 1 tablespoon unsalted butter 1 medium red onion, halved, then sliced 1/4 inch thick 4 garlic cloves, finely chopped 5 fresh cilantro 5 sprigs fresh flat-leaf parsley 1 1/2 cups water 2 tablespoons mild honey 1 (3-inch) cinnamon stick 1/2 cup dried Turkish apricots, separated into halves 1/3 cup whole blanched almonds * Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string Directions: Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl or zip lock bag. Add chicken and turn to coat well. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl. Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes. While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes. While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

*Note:  This recipe calls for blanched almonds which I totally forgot to do.  However I still cooked the almonds and they were delicious.  Blanching will remove their skin making them easier to eat in foods.

How to Blanch Almonds

1. Place almonds in a pot covered with cold water.
2. Bring water to boil.
3. Immediately remove from heat and strain almonds.
4. Rinse with cold water.
5. Allow to dry on paper towels.
6. To remove skins, place an almond between thumb and pointer finger, apply pressure on almond with fingers and the skin should come off with easily!

Blanched almonds are very slippery and can go flying when you are trying to remove the skins so use caution when removing them.

ENJOY!!!

 

Ooey Gooey Cheese Dip & Homemade Tortilla Chips

This coming Sunday is the Super Bowl.  Whether or not you're a big football fan there's a good chance you're invited to a party, having one at your home or you'll flip to the channel now and again to check the score or watch the much waited for commercials.

OK, so some of you may not even turn on the TV that day, but if you're one of those that I've described above, then you're probably going to be cooking up some grub for the game.  One dish that's almost always on a Super Bowl game day table is a hot cheese dip. 

This dip that I'm sharing IMO, is positively the most incredible dip you'll ever try.  It's so quick and easy to put together you'll be surprised at how sensational it tastes.  Your guests won't be able to stop eating it and you won't either!

If you're still not sure you're getting together with friends, I suggest picking up this simple list of ingredients, just so you're prepared.  It will take all of 10 minutes to toss together. 

Oh, and if you forget to pick up the chips try making my simple Homemade Tortilla Chips (below) with those tortillas sitting in your refrigerator. They're better for you than the store bought - but then who's counting when the cheese dip is packed with fat and calories!

Ooey Gooey Cheese Dip
Makes 2 cups

Ingredients:
8 oz. mild Cheddar and Monterey Jack cheese mix (2 cup package)
4 oz. cream cheese
½ cup whipping cream
½ cup canned diced green chilies
1 Tbsp. hot sauce (or to your taste)
1 clove garlic, finely minced
Serve with home baked tortilla chips  (below) or your favorite brand

Directions:

Place all of the ingredients except the chips into a small saucepan.  The recipe can be completed to this point up to 8 hours before heating.

Place the pan over low heat and warm the dip, stirring constantly, until the cheese is melted.  Be careful not to let it boil, or the oil will separate from the cheese.

Taste and adjust for spiciness.

Transfer to a warm serving bowl or a mini Crock Pot.


Home Baked Tortilla Chips:

Take flour tortillas and cut in pizza wedges.  Lay on foil covered pan and spray with Pam.  Sprinkle with cumin, S& P or desired spices and bake for 8-10 minutes in 350 degree oven until crisp.

Both recipes are so simple.  In fact, if you have any leftover cheese dip, pour it over your burger or use as a dip for your fries or pretzels.  Pour it over a plate of chips with chicken, olives, sour cream, etc. for a great Nacho appetizer.

Trust me your friends will be raving about this dip.  IT'S OUT OF THIS WORLD DELICIOUS!

ENJOY!!!

Homemade Dulce de Leche and Chocolate Macarons

Ever since I went to Paris with my daughter 9 years ago and had a Macaron at  Ladurée Pâtisserie, I've wanted to try making them. Although it's only recently that they've become the rage in the United States.

For those of you that aren't familiar with Macarons NOT Macaroons they come in an infinite array of colors with fillings from the ordinary to unimaginable. 

Macarons are made with few ingredients: almond flour, sugar and most importantly aged egg whites.  The process is precise to achieve perfection for simple and few ingredients. 


Since chocolate is my favorite flavor I decided to attempt to make Chocolate Macarons. 

After thumbing through the pages of numerous cookbooks like Mad About Macarons and Macarons and reading various blogs I decided to tackle Helene's recipe from Tartelette.  Many of the recipes in the Macaron cookbooks are in large quantity and although I could scale them down I decided to try her version for 30 Chocolate Macarons to get my hands wet, so to speak. Mad About Macarons does have a scaled down version with different quantities in the back of her book that's very helpful, which I'll use next time.

In addition, I thought I'd make some homemade Dulce de Leche which turned out positively superb!  Soft, silky and gooey with just the perfect caramelized flavor.  If you're not familiar with Dulce de Leche it's a thick caramel-like mixture.  In Spanish it translates to "sweet milk," or "milk candy."  A simple preparation of sugar cooked with goats' and/or cow's milk for hours over low heat until thickened and deep golden in color.  However, the taste is similar to sweetened condensed milk when cooked the same way.  For details read below.

I hate to admit it, although I could have guessed, my first attempt at Macarons did not achieve perfection - though I learned from my mistakes and I'm ready to try again.  The shells weren't as hard and crisp as I would have liked - more time was needed in the oven, still, the taste of this delicate cookie stuffed with Dulce de Leche and some blended with Nutella was more flavorful than I could have asked for!  Mmm I could have eaten the entire batch, but restrained myself to share with my family.

Below is the recipe for the homemade Dulce de Leche. There are several ways one could make this using a can of Sweetened Condensed Milk but I chose the safest way.  Many choose to place the unopened can in a pot of hot water to cook for hours.  The risk of pressure building up causing an explosion or burning yourself is extreme - my way is safe and quicker.

Take 2 cans of Sweetened Condensed Milk and place the contents in the top of a double boiler.  I used regular although you could use the lower fat version. 

With the pot filled 1/2 way with water, bring to a boil and then reduce to a medium active simmer.  Place heatproof bowl on top of simmering water with contents of Sweetened Condensed Milk.  Cook low and uncovered for 2 1/2 - 3 hours or until thick and caramel-like. 

Check the water every 30 minutes and refill until milk reaches Dulce de Leche consistency and color.

Cool and spread onto Macarons, over ice cream, in desserts, etc.  Store in a covered jar in the refrigerator.

Yum, this is so good.

Note: Once I perfect my Macarons I'll share the details with you.

Enjoy!

Double-Chocolate Meringue Cookies

I know it's been quite some time since I've posted any recipes but I needed a bit of a break from all the holiday food.  I love sweets and as always I overdo it during the holidays - or rather from Halloween right up to New Years.  I just can't help myself.  Fortunately I didn't gain any weight this year - how?  I have no idea!

It use to be that each New Years Eve I'd make a resolution but I'm wiser now that I'm older.  Forget about not eating sweets, that's never going to happen.  However, the quantity at which I eat them will be smaller and paired with exercise for my health, heart and temperament. 

I love to bake so when I came across this recipe given to me by a friend who attended Miraval Resort & Spa in Arizona, I knew I had to try them.  A luscious low fat, low calorie chocolate meringue cookie with a mere 59 calories per serving.


A meringue is a mixture of stiffly beaten egg whites and sugar.

With just 6 ingredients in this recipe they're made in a jiffy.  These tiny little wonders are light, airy, have a delicate crunch on the outside with a gooey, chewy chocolate marshmallow-like center.  Simply delicious! 

It's easiest to separate the eggs while they are cold, then set aside until room temperature.  To insure your egg whites reach their maximum volume have a clean, dry, grease free mixing bowl and wire whisk.  Line your cookie sheet with parchment paper or foil and when meringues are done they should release easily.  Don't use wax paper since the meringues have a tendency to stick.

Keep your heat low and don't try to rush the cookies.  The egg whites need time to dry out slowly.  Upon completion of your meringue cookies turn off the oven and open oven door slightly allowing the cookies to cool.  This could take up to 1-2 hours or leave overnight.  You can also remove them from the oven and allow to cool.  You'll find you have less cracking if left to cool in your oven.  I took mine out for this recipe - not for any particular reason.  Either way they're delicious, however, a few of mine fell.

If you're a cookie lover I know you'll love these, low-cal or not.  Everyone in my family adores them. 

I divided this recipe in 1/2 but feel free to make the entire batch.  Place the finished batter in a pastry or zip lock bag and cut a 1-inch opening in the tip of the bag makes for easy piping and a pretty peak.  However, using a heaping tablespoon will work just as well.

MIRAVAL'S DOUBLE-CHOCOLATE MERINGUES

YIELD: Makes 8 dozen

INGREDIENTS:

10 egg whites

1 t. cream of tartar

¼ t. salt

7 C. powdered sugar

1 C. cocoa powder

1 C. mini chocolate chips

DIRECTIONS:

Preheat oven to 300F.

 With a mixer, beat the egg whites, salt, and cream of tartar (acts as a stabilizer allowing the egg whites to reach maximum volume) and beat until you have soft peaks.

Add the sugar and cocoa powder at low speed; when combining add the chocolate pieces.

Prepare a sheet pan lined with parchment and sprayed lightly with cooking spray. Drop 1 ounce of meringue mix 2 inches apart on the sheet pan and bake in the preheated oven for 20-25 minutes until golden. Allow to cool on sheet pan. When cookies are cool gently peel them off parchment.

Delicious with a cup of tea or coffee!

ENJOY!

NUTRITION INFORMATION:

Per serving

Calories 59

Protein 1g

Total Fat 1g

Carbohydrates 12g

Happy New Year!

I've missed blogging for the past couple of weeks to devote my undivided attention to my family, since it's so rare now for all of us to be together.

I hope you had a happy holiday filled with lots of joy and laughter!  I had a wonderful time with my family.  We left for a couple weeks and escaped from the cold to the warm tropical climate of St. John, U.S. Virgin Islands.  We stayed at Caneel Bay a beautiful resort where seven secluded beaches border 170 lush Caribbean acres.  This was our 4th visit to Caneel Bay and loved it, as always. 

The purpose of this vacation was for total rest and relaxation.  Our days were spent at the beach, lying in the hot sun, squishing our toes in the sand, swimming in the crystal clear turquoise ocean waters with the turtles, stingrays, sand sharks and fish, with the occasional iguana walking by.   Taking breaks to snorkel, play tennis, exercise, have lunch and ice cold pina colada's. Our routine was the same almost daily and so restful.

The evenings were spent having dinner in one of the 4 restaurants at the resort.  Years prior we ate in town often, but decided this trip we'd stay put and enjoy what luscious meals Caneel Bay had to offer.  All meals were a delight with an abundance of fresh seafood, fruit and veggies.  I had fish daily at lunch and dinner, while my family often had beef and chicken.  It was heavenly!

I thought I'd taken photos of so many dishes but apparently not!  A few of the dishes I enjoyed were:

Lobster Salad

Grilled Scallops on Sweet Potato Puree'

Beet Salad with Watermelon, Arugula & Pistachio Encrusted Goat Cheese

 A favorite of my husband, daughter and son was the Espresso Encrusted Beef Tenderloin while we all adored each and every dessert - which we indulged in nightly.  Our favorite was the Banana Cheesecake with Foster Sauce!  I plan to post that recipe soon.

A highlight of my trip was when I found myself lying next to Eric Ripert on the beach, then chatting with him while we both cooled ourselves off in the cool waves of the sea. 

He's very nice, tall and handsome with a charming accent! He looks identical to his photos and what I've seen of him on TV.  I asked him a few questions about work and food, then we both continued on with our day.  I saw him several times after that at the beach and we exchanged our hellos.  Although I would have loved to have invaded his space asking him millions of questions I chose not to since he was vacationing with his family.

New Years Eve was delightful, unfortunately my husband and I didn't make it to midnight, but had a great time dining and drinking champagne with our children.  They of course went on to make it to the strike of 12:00 while we were off in slumber land. 

The smiles, laughter, sunshine, rest, swimming, snorkeling, exercising and dining were plentiful and a glorious way to end the year and start off the new year! 

My tummy is still full from our trip but it's time to get back in gear.  This year I plan to add a number of new menus to my culinary classes, that are sure to excite you.  I'll be posting those in the near future.  Plus, creating more videos for my blog, sharing techniques I know you'll find helpful in your kitchen.

In 2012, I look forward to working with new clients, making new blogging friends, while continuing my relationship with clients and friends from the past. 

I'd like to wish my cousin Bob and his son Alex all the best in 2012.  Bob lost his wife and Alex his mommy on New Years Eve.  I love you both and will always be there for you - whatever you need!

Wishing each of you the best of health and happiness in the year to come.  Bringing you more delicious recipes, tips, videos and all things foodie in 2012.

Here's to A New Year!