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Hints, Tips & Recipes
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Menu for Mother's Day Weekend 2010...
Bacon-wrapped
Filets with Lobster Tails, Grilled Asparagus and Potatoes baked in the campfire.
Smores for dessert!
| This is what I call CAMPING! |
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| Cherrywood Bacon-wrapped Filets and Lobster Tails over the campfire for Mother's Day weekend. |
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Sangria Serving Size: 8
½ cup brandy
¼ cup fresh lemon juice
½
cup lemonade, frozen concentrate
½ cup fresh orange juice
1 bottle (750 ml) dry red wine -- Rioja is traditional – I generally use Cabernet
Sauvignon
½ cup Triple Sec -- or peach schnapps
¼
cup powdered sugar
Dash fresh nutmeg
1
lemon -- sliced into rounds
1 orange -- sliced into rounds
1 lime -- sliced into rounds
Any other fruit you desire-- maraschino cherries, peach slices, grapes, frozen berries, mandarin oranges
2
cups ginger ale -- or 7-up In a large
pitcher or punch bowl, combine all ingredients except ginger ale and refrigerate overnight for best flavor. Just before serving,
mix in ginger ale. Per Serving (excluding
unknown items): 178 Calories; trace Fat (1.0% calories from fat); trace Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
8mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.
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Famous Quotes by Julia Child and other interesting Tidbits
• Julia was never afraid of making mistakes and said one day on her TV show…“Remember, if you are
alone in the kitchen, who is going to see you?” This was said after she dropped a potato pancake on the floor and then
put it back into the pan.
• Julia said, “Never apologize” and “never make excuses.”
• “I was 32 when I started cooking; up until then, I just ate.”
• She confided to her
sister-in-law: “Really, the more I cook the more I like to cook. To think it has taken me 40 yrs. To find my true passion
(cat and husband excepted).”
• Julia kept meticulous notes and spent months perfecting recipes for one
ingredient. She made so many egg dishes that she finally wrote to Simca, “I’ve just poached two more eggs and
throw them down the toilet.”
• “The best way to execute French cooking is to get good and loaded
and whack the hell out of a chicken. Bon appétit.”
• “The only time to eat diet food is
while you’re waiting for the steak to cook.”
• When asked if she knew her cholesterol level, she
said, “Medium.”
• When a sommelier asked her to name her favorite wine, she replied, “Gin.”
• “Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and
good health.”
• “Fat gives things flavor.”
• “It's fun to get together
and have something good to eat at least once a day. That's what human life is all about-enjoying things.”
• “Non-cooks
think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.”
• “The measure of achievement is not winning awards. It's doing something that you appreciate, something
you believe is worthwhile. I think of my strawberry soufflé. I did that at least twenty-eight times before I finally
conquered it.”
• From one of her TV shows “If you’re afraid of butter, just use cream.”
• Julia spent as many as 19 hours preparing for each half-hour segment of The French Chef. She was quite the perfectionist
and detailed notes described every move she had to make. Her producer wrote out idiot cards that read “Stop gasping.”
“Wipe brow.” The camera wore a helpful sign “Me camera.” The audience loved it. So did the critics.
One newspaper called her “television’s most reliable female discovery since Lassie.”
• In
1965, Julia won a Peabody. In 1966, she won an Emmy. Time put her on the cover in a feature article on American food –
“Everyone’s in the Kitchen.” In December 1966, Julia and Paul spent their first Christmas at La Pitchoune,
a country house they built in Provence with royalties from “Mastering the Art of French Cooking.” Here they shopped
for bread and meat at the local “boulanger” and cured olives from their own trees.
• In November
2001, Julia moved to Santa Barbara. Her kitchen was moved to Washington, D.C. The place where she had chopped, stirred and
sautéed for forty years is now on display at the Smithsonian Institution. Her pots and pans, her knives and kitchen
tools proudly proclaim a culinary revolution that transformed the way that Americans cook, eat and think about food.
• Julia
Child died just two days before her 92nd birthday, on August 13, 2004, surrounded by her family and friends. The nation mourned
her passing, still remembers her with affection and fondness. Not simply for her contribution to American cooking, but for
who she was – a deeply generous person, open to experience, eager to learn and to teach. The young and restless woman
who once mourned her lack of talent became an American icon, and in countless kitchens across the country and around the world,
her spirit still lives on. Bon Appetit!
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7 HINTS TO A HEALTHIER YOU! (adapted from
Cuisine at Home magazine, Feb 2009 issue)
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Oily fish such as wild salmon or tuna, plus walnuts, canola oil and flax-seed are full
of Omega-3's which are essential fatty acids. They have been shown to lower rates of depression, pace the heart, prevent
inflammation of the arteries and reduce the risk of cardiovascular disease. **Before you purchase any seafood, click
on the Monteray Bay Aquarium link below to determine if your seafood is harvested in a sustainable/cruelty-free manner.
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Whole grains are an excellent source. Choose bulgur, barley, quinoa or oatmeal. also, rice that
still has it's bran intact such as wild rice or whole rice blends. Look for fiber enriched products like yogurt, bread
and crackers. Don't forget beans!
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The more colorful the food, the healthier you are. Brightly colored food contain Vitamins E, C
and A (beta-carotene) antioxidants. Plus folic acid, B6, calcium and protein.
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Almonds are a good source of monounsaturated fats, which are high in vitamin E and other antioxidants.
Mono-unsaturated fats help to lower bad cholesterol. Other good sources are avocados, olive oil and sesame seeds.
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Choose oils that are high in Oleic Acid, an Omega 9 fatty acid (not considered essential because we prduce
it naturally). Omega-9's have been shown to lower bad cholesterol and slow the development of heart disease. Try Extra
Virgin Olive Oil (with 55-85% oleic acid), Canola Oil, Peanut Oil or Sunflower Oil.
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Eat less meat, eat more veggies! |
Plants do not contain cholesterol and they keep fat from building up in your arteries.
Plus they are high in complex carbohydrates and fiber. Choose legumes, seeds, veggies or whole grains to fill your plate.
Meat should be a condiment not the main course. Think Mediterannean!
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Soy is one of the best sources of plant based protein plus it's a good source of calcium,
Omega-3's and iron.
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Click on a link below to find printer-friendly
recipe packets from past cooking classes. Enjoy!
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