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Voorspellings vir 2013 in voedselpolitiek

Voorspellings vir 2013 in voedselpolitiek



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Geneties gemodifiseerde voedsel, voedselveiligheid en koeldrankbelasting is slegs enkele van die belangrikste onderwerpe

Vir my maandelikse (eerste Sondag) kolom Food Matters in die San Francisco Chronicle bestee ek die een in Januarie elke jaar aan voorspellings. Verlede jaar het ek hulle almal redelik op die teiken gekry. Dit het nie veel genie nodig om uit te vind dat politiek in die verkiesingsjaar dinge tot stilstand sou bring nie. Vanjaar se rubriek was baie moeiliker om te doen, veral omdat die Food and Drug Administration (FDA) tot in die drukdatum die geblokkeerde inisiatiewe bekend gemaak het.

Klik hier om die voorspellings vir 2013 in die skyfievertoning van voedselpolitiek te sien

V: Ek het net na u kristalbal -kolom van 2012 gekyk. U voorspellings was in die kol. Maar wat van 2013? Is daar 'n moontlikheid vir goeie nuus in voedselpolitiek?

A: Voedselkwessies is altyd omstrede en almal kon sien dat daar niks tydens die verkiesingsjaar daaraan gedoen sou word nie. Met die verkiesing verby, is die groot vraag of en wanneer die stilstaande aksies vrygestel sal word.

Die Food and Drug Administration het reeds 'n hangende besluit ontblokkeer. In Desember het dit die konsep -omgewingsbeoordeling oor geneties gemodifiseerde salm gepubliseer - gedateer 4 Mei 2012. Hier volg my eerste voorspelling:

Die FDA sal die produksie van geneties gemodifiseerde salm goedkeur: Omdat hierdie salm in Kanada en Panama grootgemaak word met die beskerming teen ontsnapping, vind die FDA dat dit geen omgewingsimpak op die Verenigde State het nie. Die besluit is nou oop vir openbare kommentaar. Tensy reaksies die FDA dwing om verdere vertragings te soek, verwag u om teen die einde van die jaar geneties gemanipuleerde salm in produksie te sien.

Lees verder in die skyfievertoning om te sien wat nog in 2013 kom.


Nostradamus ' resep vir kersiegelei

Sy Doomsday -voorspellings was moontlik van die punt af, maar die bekendheid van Nostradamus was nie verniet nie. Benewens sy beweerde vermoëns as 'siener', beskik die beroemde Franse apteker oor 'n ander, miskien meer bruikbare, vaardigheid: kook.

Sy eerste gepubliseerde boek bevat geen voorgevoelens nie, maar resepte. Die titel is gepas 'n mondvol: "UITSTEKENDE en NUTTIGE verhandeling vir almal wat behoefte het aan kennis van verskeie uitstekende resepte. Nuut saamgestel deur meester Michel de Nostredame, doktor in medisyne in die stad Salon de Craux en Provence."

Sommige van die inhoud van die boek pas slegs by die sintuie, soos dié vir versuikerde lemoenskil en peerreserve. Ander, volgens Die voog, dien meer praktiese doeleindes, soos om jou hare blond te maak of die plaag vermoedelik te genees.

As u van die medisyne van Nostradamus wil probeer, moet u miskien 'n paar absurde bestanddele gaan haal. Sy resep vir 'n 'liefdesdrankie' klink nie anders as 'n fiktiewe heksebrousel nie, insluitend 'die bloed van sewe mossies' en 'die arms van 'n seekat'.

'N Voorsmakie van sy nie-medisinale lekkernye is moontlik meer haalbaar. FXCuisine het die siener se resep vir kersiegelei aangeneem. Die boek van Nostradamus bevat twee kersie -jellie -resepte: "Om jellie van kersies te doen wat so helder en vermillion is soos 'n fyn Rubey, en van goedheid, smaak en deug uitstekend, dat die kersies in volmaaktheid sal behou sonder om iets behalwe die vrugte by te voeg: & sal geskik wees om 'n koning te bied vir hul uitnemendheid "en" 'n ander manier om Jelly of Cherryes te maak, dit is meer delikaat as die eerste, maar dit is meer dierbaar en is vir groot here. " FXCuisine het gekies vir laasgenoemde, wat slegs 1 pond suiker en 4 pond kersies benodig.


Die gesondste slaaie om uit u gunsteling slaaikettings te bestel

Dit is gerusstellend om te dink dat alles wat op 'n blaarslaai bedien word, onvermydelik goed vir jou sal wees, maar dit is nie die geval nie. Wat in u volgende slaai is, kan bepaal of dit gevul is met antioksidante of net leë kalorieë. Om u te help om 'n gesonde maaltyd te kies die volgende keer dat u gaan eet, het ons met drie voedingsdeskundiges gesels oor die gesondste slaai op die spyskaarte by nasionale vinnig-toevallige kettings wat spesialiseer in groen gevulde borde, insluitend Sweetgreen, Panera en meer.

Soetgroen: Guacamole Greens slaai

Hierdie slaai begin met 'n basis van organiese mesclun ('n verskeidenheid groente, insluitend arugula en endive) en bevat ook avokado, tamaties en gebraaide hoender. "Die avokado is 'n hartgesonde vet wat vitamiene, minerale en vesel bevat," het die geregistreerde dieetkundige Jenna Appel gesê. "Die hoender voeg 'n goeie proteïenbron by, terwyl die tamaties, groente en avokado mikrovoedingstowwe en antioksidante byvoeg."

Moenie bekommerd wees nie, dit smaak ook heerlik, want die slaai bevat ook rooi ui, tortillaskyfies en 'n vars lemmetjiepers. Appel hou ook van die koolhidraat-tot-proteïenverhouding (27 gram totale koolhidrate tot 26 gram proteïen) en 11 gram dieetvesel, wat belangrik is om jou vol te laat voel. Dit word voorsien van 'n kalk koriander jalapeno vinaigrette wat 140 kalorieë per porsie byvoeg. 'Terwyl Sweetgreen 'n vinaigrette-verband gebruik, verkies u om die verband aan die kant te sit en die vurkdipmetode te gebruik,' het sy gesê.

Chopt: Die Boordslaai

Bestel The Orchard by Chopt, en u steek u vurk in 'n mengsel van setperke, waaronder lacinato en boerenkool, spinasie, wilde arugula en Napa -kool. Dit word dan bedek met plaaslike bokkaas, seisoenale appels, okkerneute en romaine blaarslaai. 'Ek hou daarvan dat hierdie slaai plaaslike en seisoenale bestanddele bevat, sowel as 'n mengsel van setperke,' het Appel gesê.

Appel het ingegaan op die voedingsinligting en 'n paar belangrike gebiede beklemtoon. 'Dit bevat maar liefst 44 gram proteïene per porsie,' het sy gesê. 'As u na u koolhidraatinname kyk, is hierdie slaai ook een van die laer koolhidraat -opsies (21 gram). Sy hou ook daarvan dat die slaai okkerneute bevat, wat gesonde vette bevat wat ryk is aan omega-3's en antioksidante. Sy het opgemerk dat as u na u kalorie -inname kyk (The Orchard bevat 600 kalorieë), daar eenvoudige stappe is om kalorieë in hierdie maaltyd te verminder. Gee die brood wat saam met die slaai is, deur, bestel die sous aan die kant en halveer die porsies bok- of okkerneut, wat u onderskeidelik ongeveer 90 en 100 kalorieë bespaar.

Tender Groenes: Chipotle Barbecue Chicken

As u 'n fan van die Sweetgreen Guacamole Greens -slaai is, het ons goeie nuus vir u: hierdie slaai by Tender Greens bevat baie van dieselfde bestanddele. Die Chipotle Barbecue -hoenderslaai het 'n basis van romaine blaarslaai en bevat die bogenoemde chipotle -BBQ -hoender, avokado, cotija -kaas, tortilla -repies, groen ui en radyse, alles bedek met 'n koljanderroosdressing.

Die geregistreerde dieetkundige Julie Cunningham het hierdie slaai as een van die gesondste aangewys doen nie sluit in: natrium (790 milligram) en kalorieë (610). "Hierdie slaai het die minste hoeveelheid natrium onder die slaaie by Tender Greens, sowel as die na-minste kalorieë," het Cunningham gesê. Sy het veral twee bestanddele as gesond, die hoender met proteïene en avokado, uitgesonder, wat volgens haar hartgesonde mono-onversadigde vet bevat.

Heuningkruid: Walnut St. Noodle

Honeygrow is gestig in Philadelphia, waar Walnut St. 'n hoofweg is. Maar die slaai bevat ook regte okkerneute! Trouens, daar is nie net geroosterde okkerneute nie, maar 'n okkerneut -suurlemoenversiering. Dit is bykomend tot die volkoringnoedels, organiese rucola, sampioene, geroosterde broccoli en parmesaankos.

Cunningham gee die slaai 'n duim vas vir volgraan in die noedels (die slaai het 3 gram dieetvesel), die antioksidantryke broccoli en okkerneute, wat mono-onversadigde vet bevat. Sy hou ook van die voedingsprofiel daarvan. "Dit is die laagste in kalorieë (560) en natrium (830 milligram) onder die spyskaartopsies," het Cunningham gesê. Die Cobb -slaai van die restaurant bevat byvoorbeeld byna die dubbele hoeveelheid kalorieë (900) en natrium (1 640 milligram), wat die Walnut St. Noodle die beste opsie maak.

Panera: Asiatiese sesamslaai met hoender

Vir 'n ketting wat reeds 'n groot verskeidenheid pasta's, sop en toebroodjies bied, is dit indrukwekkend dat dit ook 10 slaaie bevat. Die Asiatiese sesamslaai met hoender is relatief eenvoudig: 'n bed romaine bedek met hoender, koriander, geroosterde amandels, sesamsaad en wontonstrokies saam met 'n Asiatiese sesamvinaigrette.

Die geregistreerde dieetkundige, Allison Knott, het deur al Panera se opsies gekyk en hierdie een gehou vanweë die versadigde vet en die lae natriuminhoud daarvan. 'Moderne Grieks met Quinoa bevat 8 gram versadigde vet, terwyl die Asiatiese sesamhoender 3 gram versadigde vet bevat,' het Knott aan HuffPost gesê. "Sommige [Panera] -slaaie het meer as 1,180 milligram natrium, of ongeveer die helfte van wat die meeste gesonde volwassenes per dag moet inneem." Knott hou van die Asiatiese sesamhoender omdat dit 540 milligram natrium bevat, wat jou totale natriuminname kan verminder terwyl jy by Panera eet. Sy het ook meegedeel dat hoewel die slaai se 410 kalorieë en 32 gram proteïene in baie mense se voedingsbehoeftes voorsien, as u vesel wil byvoeg, kan komkommer, boerenkool of tamatie ingooi.

Mad Greens: Pancho Villa Slaai

Elote is nie 'n stereotipies gesonde gereg nie, aangesien dit mayo, Mexikaanse crema en cotija -kaas bo -op 'n koringaar kan insluit. Maar die Pancho Villa -slaai by Mad Greens toon dat jy steeds gesond kan eet terwyl jy soortgelyke geure geniet, want dit bevat gemengde groente, quinoa, geroosterde mielies, gekruide pampoensade, avokado, suidwestelike hoender en 'n koriander -chilielemoen.

Nie baie mense is opgewonde oor maaltye met baie veselinhoud nie, maar die mense is beslis nie voedingkundiges nie liefde vesel. (En daar is baie redes hoekom.) "Een bonus van hierdie slaai is dat dit 11 gram vesel bevat - meer as 40% van die daaglikse aanbevole inname vir die meeste gesonde mense," het Knott gesê en bygevoeg dat hierdie voedingswaarde gebaseer is op bestel die Pancho Villa met ligte aantrek. 'Kombineer die hoër vesel met 'n aansienlike hoeveelheid proteïene (42 gram), en hierdie slaai sal u waarskynlik vol maak en u vol hou.' Nie net dit nie, sy hou van die porsie volgraan in die quinoa en onversadigde vette van pampoenpitte en avokado.


Hou daardie mini-burger: restaurante voorspel voedsel vir 2013

Sliders. Ons is verby, sê die National Restaurant Association.

Bestel u nog steeds gazpacho en skuifbakke by u gunsteling restaurant? Bespreek u nie die spyskaarte van die restaurant voordat u 'n bespreking maak nie? Spring in die DeLorean en stel die chronometer op 2013: U is regtig agter die tyd.

Tegnologie is in en sjokolade met spek is op, sê 'n onlangse opname onder 1800 sjefs regoor die land.

Die opname, wat deel uitmaak van die National Restaurant Association se nuutste voorspelling vir restaurantindustrie, het 198 spyskaartitems as 'warm tendense', 'gister se nuus' of 'meerjarige gunstelinge' gekategoriseer. Hudson Riehle, senior vise -president van Navorsing by die NRA, is 'n jaarlikse momentopname van die hele restaurantbedryf, en voorspel ook tendense in restauranttegnologieë en verbruikersgesindhede.

Restaurantverbruikers se verwagtinge is hoog, nog voordat hulle by die deur instap. Meer as die helfte van volwassenes sal voor hul besoek 'n restaurant se spyskaart aanlyn besoek, lui die verslag.

En oor die spyskaart? Een van die warmste tegnologiese neigings van hierdie jaar is die interne iPad-spyskaarte, wat foto's met hoë resolusie en gedetailleerde beskrywings van geregte bied.

Die opname wys ook op die toenemende gewildheid van afhaal-, aflewerings- en kosvragmotors, veral deur jonger gaste. "Ongeveer 70 persent van die verkeer in die restaurantbedryf is nou buite die perseel. [En] 18- tot 34-jariges het 'n groter neiging om etensoplossings buite die perseel te gebruik," sê Riehle. Soos ons al voorheen berig het, neem die duisendjarige generasie voedselbesluite op grond van gemak.

Alhoewel gemak die sleutel is vir jonger kliënte, dui tendense ook daarop dat volhoubaarheid en verkryging in 2013 belangrike waardes vir verbruikers sal wees. en kaas is hier om te bly.

Dieet- en gesondheidsprobleme kan ook die aanbod van restaurante in die hele land beïnvloed, in kleiner maaltye, vegetariese voorgeregte, volgraanopsies vir kinders en koringvrye pasta vir glutenvermyders, voorspel die opname. Uiteraard kan die regering se nuwe vereiste om kalorieë op die spyskaart te lys ook hier 'n invloed uitoefen.

Ander warm neigings sluit in tuisgemaakte vleis, kunsmatige kase en gourmet-limonade. Benewens plaaslik verboude organiese produkte, word na verwagting ook hiperlokale items, soos groente wat in restauranttuine grootgemaak word, in 2013 toegeneem.

'Onder Amerikaners is daar nou 'n groter belangstelling in voedsel in die algemeen, en dit wissel van plaas tot veld,' sê Riehle. Hierdie belangstelling kan voortspruit uit die toenemende gewildheid van kookprogramme en gegradueerdes van kookkuns, sê hy.

Stygende voedselbewustheid kan ook die groeiende internasionale neigings op die spyskaart verklaar. Peruaanse kos sal na verwagting die warmste mode in etniese kookkuns wees, terwyl etniese geïnspireerde items, soos chorizo-roereiers en klappermelkpannekoeke, na verwagting die voormalige ontbyt gunsteling hoender en wafels sal vervang.

"Die tipiese Amerikaanse smaak is nou baie meer gesofistikeerd as 10 tot 20 jaar gelede. [Dit is meer in staat om geure, kos en speserye te onderskei. [Amerikaners is] baie meer opgevoed oor die kombuis wat restaurante voorberei het," vertel Riehle Die sout.

Maar as u 'n restaurant het, moet u fokus. In plaas daarvan om aan elke warm neiging in die voorspelling te voldoen, sê Riehle dat dit die belangrikste is om u kliënte en u ligging te verstaan.


Golf van vroulike sjef/eienaars vorm die warm Oakland -toneel

Die sjefs Dominica Rice (links) van Cosecha en Sarah Kirnon (regs) van juffrou Ollie's dra op Donderdag 31 Oktober 2013 vrugte in die historiese Swan Market van Old Oakland in die middestad van Oakland, Kalifornië.

4 van 14 Eienaar en sjef Alexeis Filipello van Bar Dogwood en Stagg's Lunchette in Oakland, Kalifornië, maak 'n Almendra -skemerkelkie. Liz Hafalia/The Chronicle Wys meer wys minder

5 van 14 beesstert in Karibiese styl (Sarah Kimon, Miss Ollie's) soos gesien in San Francisco, Kalifornië, op 30 Oktober 2013. Kos wat deur Lauren Reuthinger gestileer is. Craig Lee/Special to The Chronicle Show More Show Less

7 van 14 Shrimp Curry (Preeti Mistry, Juhu Beach Club) soos gesien in San Francisco, Kalifornië, op Woensdag 23 Oktober 2013. Kos gestileer deur Lauren Reuthinger. Craig Lee/Special to The Chronicle Show More Show Less

8 van 14 Resep deur sjef Dominica Rice in Oakland, Kalifornië, op Donderdag, 31 Oktober 2013. Liz Hafalia/The Chronicle Show More Show Less

10 van 14 Eienaar en sjef Alexeis Filipello van Bar Dogwood en Stagg's Lunchette in Oakland, Kalifornië, wys haar kroeg op Donderdag 31 Oktober 2013. Liz Hafalia/The Chronicle Show More Show Less

11 van 14 Bar Dogwood besit deur Alexeis Filipello van in Oakland, Kalifornië, op Donderdag 31 Oktober 2013. Liz Hafalia/The Chronicle Wys meer Toon minder

13 van 14 Resep deur sjef Dominica Rice in Oakland, Kalifornië, met vis -taco's op die agtergrond op Donderdag, 31 Oktober 2013. Liz Hafalia/The Chronicle Wys meer Wys minder

Ek is aan die telefoon met Dominica Rice, wat by Cosecha is, haar oulike Mexikaanse kafee by Swan's Market in Old Oakland.

Die historiese voedselsaal het laat verander, met Cosecha wat intrek en Sarah Kirnon se Karibiese sielekos, Miss Ollie's, langsaan oopmaak.

"Ons is soos die ou dames" wat alles deel, sê Rice laggend. 'Elke dag sal ek gaan en sê:' Het u 'n ekstra kwart room? ' Of sy sal kom, 'Het jy 'n dosyn eiers?' "

'N Bietjie staties kom oor die lyn, en ek hoor gedempte stemme en dit klink na 'n' dankie '.

'Dit was Sarah,' sê Rice, asof dit 'n idee is. 'Sy het pas vir my agt avokado's gebring wat 'n bietjie oorryp is vir haar.' Hulle is egter perfek vir Rice om in guacamole te gebruik.

Dit is die soort kameraadskap wat die bloeiende gemeenskap van restaurante in Oakland beklemtoon.

'N Diverse golf vroulike sjef/restauranteurs het die afgelope paar jaar by die stryd aangesluit en uitgebrei na die ryk eetstoneel wat deur sjef/eienaars soos Charlie Hallowell en James Syhabout gevestig is.

Die vroue aan die stuur bedien versies van mol en kerrie en vleisgereg, geïnspireer deur hul unieke agtergronde.

Noem dit sielskos, trooskos, straatkos of 'n nuwe Kaliforniese samesmelting.

Die uiteinde? Dit is een van die opwindendste kosse wat vandag uit die kombuise van Bay Area kom.

Dominica Rice, Cosecha

Dominica Rice het sedert 20 jaar oud daaraan gedink om haar eie plek te open, maar dit het byna twee dekades geneem om dit te laat gebeur.

Sy het internasie by Daniel in New York, by Chez Panisse en by Restaurant Soleil in Mexico City gewerk. Maar vir haar eie onderneming wou Rice 'n klein plekkie hê wat nie beleggers en uitgebreide geldinsameling verg nie.

"Oakland was die enigste stad wat die gesprek met my wou voer - verhuurders, leningsbeamptes, herontwikkelingsagentskappe. Wat bereid was om te luister en te praat," sê Rice. "Ek het hierdie plek gevind. Dit herinner my aan markte in Mexico -stad en Oaxaca."

Haar handelsmerk in Kalifornië is die kos van Mexiko waarmee sy grootgeword het in 'n Mexikaanse Amerikaanse/Ierse Amerikaanse gesin in Los Angeles. Haar grootouers is "100 persent Mexikane - my ouma kom te perd uit Chihuahua."

Die woestynkos - gedroogde chili, gedroogde boontjies, gedroogde mielies en rooivleis - is geskik vir sop en bredies soos menudo. Tamales was ook stapelvoedsel, hoewel dit in mielieskappe toegedraai was, nie die blare van Oaxacan-styl wat Rice vandag by Cosecha gebruik nie.

Maandae is moldae, wanneer haar personeel 'n groot bondel sal maak om die week te hou.

'Elke keer as ons iemand ontmoet wat sê dat dit my aan Ma of Ouma of Mexiko herinner, is dit:' Ja, ons het dit gedoen ',' sê Rice. 'Daar is 'n plek vir trooskos wat reg en kosbaar is.'

Sarah Kirnon, juffrou Ollie

Sarah Kirnon is 'n gevestigde naam in voedselkringe en het gekook by Front Porch in San Francisco en Hibiscus in Oakland, maar Miss Ollie's is die eerste keer dat sy alleen uitstap.

Die liggevulde hoekrestaurant vernoem na Kirnon se ouma bedien voedsel uit die Karibiese Eilande-alles van swartoog-ertjies tot bokkerrie tot kassava-koek-en weerspieël Kirnon se eklektiese agtergrond. Sy is gebore in Londen en getoë in Barbados, en was 'n wêreldreisiger voordat sy haar in die Baai -omgewing gevestig het.

"My kos is nie tradisioneel nie. Baie daarvan is geïnspireer deur waarmee ek grootgeword het," sê Kirnon. "Is dit outentiek? Ja, want dit is wat ek weet."

Terwyl haar gebraaide hoender legendaries is, is sy trots om te sê dat dit haar beesstertbredie een keer per week is wat die passievolste aanhangers getrek het.

"Ons koop beesstert elke Donderdag, en ons kry die mees uiteenlopende groep mense, baie Koreane, Latynse kokke, Haïtiane," sê Kirnon. 'Dit maak my altyd gek - dit is die enigste gereg waarmee almal praat.'

Alexeis Filipello, Bar Dogwood en Stag's Lunchette

Van die ou Oakland af is dit net een BART -stop na Alexeis Filipello se Uptown -ondernemings, Bar Dogwood en Stag's Lunchette.

Filipello, wat sedert 1999 in Oakland woon, wou in die vroeë 2000's 'n plaaslike kroeg met 'n volledige diens oopmaak, maar die stad het destyds nie alkohollisensies uitgedeel nie. In plaas daarvan het Filipello 'n kroeg in San Francisco geopen, waar sy ook 'n aandeel in die eerbiedwaardige House of Shields gehad het.

Haar terugkeer oor die baai om Dogwood, 'n handwerk -skemerkelkie met klein happies, oop te maak, het gehelp om 'n stuk Telegraphlaan te laat herleef.

Drankies verander seisoenaal, die spyskaart is meestal beperk tot kaas en vleisgeregte.

'Ek wil hê mense moet hierheen kom om 'n happie met alkohol te eet, en nie in die kroeg vermors word nie,' sê sy.

Intussen kan mense wat meer as 'n happie soek, na die nabygeleë Stag's Lunchette gaan, waar toegewyde inwoners broodjies eet met huisgerookte vleis soos porchetta, pastrami, spek en selfs wildworswors.

Filipello, wat 'n jaar op 'n plaas gewoon het, is toegewy aan die gebruik van menslik grootgemaakte, hormoonvrye vleis. Die idee vir Stag's het ontstaan ​​toe Filipello en haar span Dogwood opgebou het en niks behalwe "witbroodjies of burrito's" vir middagete in die buurt kon vind nie.

Preeti Mistry, Juhu Beach Club

Temescal wemel deesdae van aktiwiteite, en Juhu Beach Club verskil nie.

Die Indiese-geïnspireerde restaurant van Preeti Mistry het die afgelope Maart van pop-up tot permanent gegaan en trek nou raves vir sy unieke pavs-toebroodjies in skuifgrootte-en Curry Leaf Coriander Shrimp Curry.

Vir Mistry, wat in Londen gebore is en in die VSA grootgeword het, is dit die eerste keer dat sy Indiese kos professioneel buite haar huis kook.

"Ek kom uit 'n ander hoek. Ek probeer niks herhaal wat my ma kook nie, of iets uit Indië - ek kook wat vir my reg lyk," sê Mistry.

'Dit is nie u ma-en-pop-duik-Indiese restaurant nie,' sê Mistry. 'Dit is nie die eerste generasie wat hierheen kom net om 'n bestaan ​​te maak nie.'

Mistry het twee jaar gelede van Oakland na Oakland verhuis en het nou 'n fietsreis van vier minute na die werk.

Wat Juhu Beach Club verteenwoordig, is wat Mistry en al die ander vroue genoem het: gemeenskap.

'Ek maak 'n grap dat Oakland so 'n klein dorpie is, dit is belaglik,' sê sy.

"Maar veral Temescal, North Oakland, Rockridge - dit is soos Mayberry, op 'n wonderlike manier. Ek is 'n vrou, lesbies, bruin, en dit is waar my gemeenskap is."

Die restaurante (en kroeg)

Cosecha: 907 Washington St. (in Ninth Street), Oakland: (510) 452-5900. www.cosechacafe.com. Middagete en vroeë aandete Maandag-Woensdag middagete of brunch en aandete Donderdag-Saterdag.

Juhu Beach Club: 5179 Telegraph Ave. (naby 51ste straat), Oakland (510) 652-7350. www.juhubeachclub.com. Middagete en aandete Dinsdag-Saterdag.

Juffrou Ollie: 901 Washington St. (in Ninth Street), Oakland (510) 285-6188. www.missolliesoakland.com. Middagete en aandete Dinsdag-Saterdag.

Hert se middagete: 362 17th St. (naby Websterstraat), Oakland (510) 835-7824. www.stagslunchette.com. Ontbyt en middagete Maandag-Saterdag.

Bar Dogwood: 1655 Telegraph Ave. (in 17th Street), Oakland (510) 444-6669. www.bardogwood.com. Daagliks oop.

Almendra -skemerkelkie

Maak 1 drankie

Van Alexeis Filipello van Bar Dogwood in Oakland.

  • 2 gram Del Meguey mezcal
  • 3/4 ons orgaat
  • - Skaars 1/2 ons suurlemoensap
  • - Skaars 1/2 ons lemmetjiesap
  • - Kalkwiel, vir versiering

Instruksies: Meng al die bestanddele, behalwe die kalkwiel, in 'n skudder. Voeg ys by en skud goed. Giet in 'n verkoelde koepee en garneer met die limoenwiel.

Geroosterde botterskorsie met Salsa Cascabel en Queso Fresco

Lewer 4 tot 6 as bykos

Hierdie resep is van Dominica Rice, sjef-eienaar van Cosecha in Oakland.

  • Salsa Cascabel
  • 2 koppies water 3 eetlepels olyfolie
  • 15 droë kaskabielies, stamme verwyder
  • 1/2 medium geel ui geskil en in dun skyfies gesny
  • 4 knoffelhuisies
  • 1/4 teelepel heel komynsaad
  • 5 swartpeperkorrels
  • 1 lourierblaar
  • 1 romatamatie, heel ongeskil
  • 1 teelepel kosher sout, na smaak
  • Muurbal
  • 3 pond botterskorsie, geskil, ontpit en in blokkies van 2 duim gesny
  • 3 eetlepels olyfolie
  • 3 knoffelhuisies, in die lengte gehalveer
  • 1/2 teelepel geroosterde komyn
  • - Kosher sout en varsgemaalde swartpeper, na smaak
  • 1/4 tot 1/2 koppie Mexikaanse queso fresco
  • 1/4 koppie pampoenpitte, liggies gerooster en gesout
  • - Koriander takkies, om te versier
  • - seesout, na smaak

Vir die salsa: Laat 2 koppies water kook in 'n klein kastrol, eenkant. Verhit 2 eetlepels olyfolie in 'n medium pannetjie oor medium-lae hitte. Voeg die pepers by (verwyder die sade vir minder hitte), ui, knoffel, komyn, peperkorrels, lourierblaar en tamatie. Kook vir ongeveer 4 minute, of tot geurig, roer af en toe. Giet in die pot met warm water en laat staan ​​vir 5 minute. Giet die vaste stowwe in 'n blenderhouerreservaat, ongeveer 1/4 koppie water.

Puree die vaste stowwe, voeg 2-3 eetlepels water by tot glad, ongeveer 1 1/2-2 minute. Die salsa moet redelik dik wees met 'n medium-los konsekwentheid. Voeg sout na smaak by.

Verhit die oorblywende 1 eetlepel olyfolie in 'n klein pan. Voeg die salsa by en verhit weer om die geure te ontwikkel. Proe en voeg meer sout by indien nodig. U sal 1-1 1/2 koppies salsa hê, wat tot 1 week in die yskas gebêre kan word.

Vir die muurbal: Voorverhit die oond tot 350 & deg.

Gooi die pampoen in 'n groot bak met olyfolie, knoffel, komyn, sout en peper. Oordra na 'n oondvaste oondvaste oondvaste bak of 'n 9-duim-oondbak. Bak, onbedek, ongeveer 50 minute, of tot sag.

As dit gereed is om te bedien, bedek die pampoen met lepels Salsa Cascabel (ongeveer 1/2 koppie totaal). Breek die queso -fresco in groot stukke en strooi dit oor die warm pampoen. Besprinkel met geroosterde pampoenpitte en versier met koriander. Geur met seesout na smaak voor opdiening.

Per porsie: 198 kalorieë, 4 g proteïen, 26 g koolhidraat, 11 g vet (2 g versadig), 3 mg cholesterol, 120 mg natrium, 7 g vesel.

Kerrieblaar-koljander garnale kerrie

Van Preeti Mistry van Juhu Beach Club. Hierdie gereg vereis die basiese Gujarati -speserymengsel, bekend as "dhanna jeeru" - koljander en komyn.

  • 3 eetlepels heel koljander
  • 1 eetlepel heel komynsaad
  • 4 eetlepels ongesoute botter
  • 1/2 los verpakte koppie vars kerrieblare (sien Nota)
  • 1 teelepel gemaalde vars gemmer
  • 2 koppies vars vars tamaties of 1 tamatie puree van 28 gram
  • 2 teelepels cayenne of Indiese rooi chili poeier (wat nog pittiger is), of na smaak (sien Nota)
  • - Kosher sout na smaak
  • 1 eetlepel rys semels olie
  • 32 medium grootte geskilde garnale, 21-25 garnale per pond verkies
  • 1 koppie ertjies, vars of bevrore en ontdooi
  • - Gestoomde basmatirys, vir opdiening

Instruksies: Maal die koljander en komyn saam in 'n speserymolen of klein, skoon koffiemolen om die dhanna jeeru te maak.

Smelt die botter in 'n kastrol oor matige hitte. Voeg die kerrieblare by - wees versigtig, hulle kom die warm botter in - en braai ongeveer 2 minute. Voeg die gemmer by en roer om te keer dat dit vassit. Voeg na 'n paar minute die dhanna jeeru by en braai tot dit effens aan die onderkant begin plak, ongeveer 1 minuut. Voeg die tamatiepuree by en skraap stukkies wat in die pan vas is. Geur met chilipoeier en sout na smaak.

Laat minstens 10 minute prut, verwyder van die hitte. As dit vooruit gemaak word, laat dit afkoel en dan in die yskas totdat dit gereed is om te gebruik.

Verhit 'n groot kleefvrye pannetjie ongeveer 1 minuut hoog. Voeg die olie by en verhit tot dit blink, ongeveer 20 sekondes. Geur die garnale met sout, voeg dit by die koekpan en kook kort-kort tot ligbruin, ongeveer 30-60 sekondes aan elke kant.

Verlaag hitte tot medium-laag en voeg die sous en ertjies by. Prut tot die garnale heeltemal gaar is, ongeveer 4-8 minute. Bedien oor rys.

Let wel: Kerrieblare en Indiese rooi chilipoeier kan op Indiese markte gevind word.

Per porsie: 270 kalorieë, 15 g proteïen, 19 g koolhidrate, 16 g vet (8 g versadig), 104 mg cholesterol, 117 mg natrium, 5 g vesel.

Wynparing: Hierdie gereg is volop, dus hou 'n ligte pilsbier.

Beesstert in die Karibiese styl

Lewer 6 tot 8

Hierdie resep is van Sarah Kirnon, sjef/eienaar van Miss Ollie's in Oakland. Kirnon bedien hierdie resep met rys en ertjies, nog 'n Karibiese gereg. U kan die beesstert vergesel met rondtes Japannese Satsuma of ander wit patats wat gekook is en dan in gesoute botter gebraai word.

  • 5 pond beesstert, afgewerk
  • 1 tot 1 1/2 groot geel uie gekap
  • 1 tros groen uie fyngekap
  • - Kosher sout en swartpeper, na smaak
  • 1 tros tiemie
  • 1 eetlepel heel naeltjies
  • 5 lourierblare
  • 3 stokkies kaneel
  • 250 ml (ongeveer 1 koppie) cassareep (sien Nota)
  • 2 skottelgoeddoppies of 3 habanero -chiles
  • 3 stukke 2-duim lemoenskil
  • 1/2 teelepel gemaalde neutmuskaat
  • 1 teelepel bruinsuiker, opsioneel

Instruksies: Plaas die vleis en uie in 'n Nederlandse oond, voeg water by, bedek met 'n bietjie sout en peper en bring tot kookpunt. Verlaag die hitte en laat dit 35-45 minute prut, skuim af en gooi enige vuiligheid weg.

Bind intussen die tiemie, naeltjies, lourierblare en kaneel styf in 'n stuk kaasdoek en voeg by die pot. Voeg die casareep, brandrissies, lemoenskil en neutmuskaat by. Laat kook, bedek en kook ongeveer 2 uur, of tot die vleis van die been begin wegtrek.

Verwyder die pot van die hitte en laat effens afkoel voordat die beesstert opsy gesit word.

Skil en gooi die vet en die lemoenskil en brandrissie weg. Plaas die pot terug op die stoof en bring tot kookpunt. Verminder die sous met ongeveer die helfte, of voeg die suiker by tot die gewenste intensiteit, indien verkies.

Plaas beesstert terug in die pot en verhit weer voordat dit in vlak bakkies bedien word.

Let wel: Cassareep - 'n dik, swart stroop van die bitter kassaawortel - is beskikbaar by Specialty Foods in Oakland en ander kruidenierswinkels.

Per porsie: 668 kalorieë, 70 g proteïen, 30 g koolhidrate, 30 g vet (13 g versadig), 249 mg cholesterol, 450 mg natrium, 1 g vesel.

Wynparing: Hierdie gereg sal goed wees met Zinfandel, wat die smaak tussen die happies kan verfris.


Lesers se top 5 resepkeuse vir Februarie

'N Antropoloog kan beweeg word om die vyf mees gewilde aanlynresepte van Februarie so te beoordeel: Washington Post-lesers waardeer kos wat goed is vir hulle. Maar dit beïnvloed nie hul toewyding aan tert nie.

1. Okkerneut-gebakte salm. 'N Hartgesonde, maklike voorgereg van die Bethesda-voedingsdeskundige Elaine Gordon. Die resep verskyn in The Post se Local Living -afdeling.

2. Kaneelgebakte Donuts. Lig en heerlik, uit Ina Garten se nuutste kookboek, "Dwaasbestand."

3. Vlokkige roomkaas -tertkors. Dit word 'n maandelikse gewoonte, hierdie moeilik verslaanbare resep van meesterbakker en kookboekskrywer Rose Levy Beranbaum.

4. Piesang-bessie-neutmuffins met chia-sade. Die tweede resep van Gordon is vetvet en glutenvry.

Okkerneut-gebakte salm (Deb Lindsey/VIR DIE WASHINGTON-POS)

5. Boerenkool- en kekerertjiebredie. 'N Gesonde aandete in minute wat vegan is. Bedien op sy eie of oor warm polenta.


Food Trends 2013: Push-Pop Cakes en Boozy Bar Food Make List

Met die einde van 2012, hier is 'n paar van die heerlike voorspellings oor kos en drank vir die komende jaar wat deur Andrew Freeman & Co., 'n Kalifornië -konsultasiefirma, saamgestel is. Kyk na 'n paar van die nuwe en voortgesette neigings wat ons in 2013 sal sien.

Die volgende keer as u springmielies bestel, sal die kroegman moontlik kyk of dit geïdentifiseer is. By Perbacco in San Francisco is springmielies wat deur Campari toegedien is, geskep vir 'n partytjie wat deur Campari geborg word. By die Stinky Cheese Shop in Brooklyn is die Harpersfield Double Soak 'n koeimelkkaas wat twee keer in plaaslike biere geweek is.

Push-pops is nie net vir bevrore nageregte nie. Die plastiekhouers bevat nou kolwyntjies, wat dit makliker maak om te eet as ooit tevore. New York City's Go Cakes bedien geure soos groen fluweel of konfetti met keuses van ryp en toppings.

Roosterbrood is nie roosterbrood nie. Crostini, stukke roosterbrood wat met alles van kaas tot vleis gesny word, verskyn oral op die spyskaarte. Die een-tot-twee-happies kan soet of hartig wees. Fig and Olive -restaurant in Wes -Hollywood, Kalifornië, bedien 'n nagereg "crostini" gemaak met Amarena -kersie en mascarpone op pistache -kortbrood.

Glutenvry is nie net 'n modegier nie. In 'n poging om kliënte te akkommodeer, bied restaurante glutenvrye alternatiewe aan. Die Fairmont-hotelketting bied 'n Lifestyle Cuisine Plus-program met gespesialiseerde spyskaarte vir diegene wat glutenvry eet. The White Barn Inn in Kennebunk, Maine, verkoop glutenvrye gebak wat deur 'n plaaslike bakkery gemaak word. Casa Nonna, 'n Italiaanse restaurant in New York, bied 'n spesiale spyskaart vir diners wat glutenvrye penne bevat. Sjefs eksperimenteer ook met korrels soos bulgar en quinoa as 'n nuwe opdatering van rys of pasta.

Drink jou groente. From cocktails to cleanses, it's time to dust off the juicers. 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. Teken nou in! Daily Beast Membership: Beast Inside gaan dieper oor die verhale wat vir u belangrik is. Leer meer.

AdvertensiePlaas 'n sak op u motorspieël as u op reis is

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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!


Inhoud

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 Pati's Mexican Table 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.

In Pati's Mexican Table, 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.

Die Pati's Mexican Table series premiered in 2011. [27] Its ninth consecutive season started on October 3, 2020. [28]

In 2017, Amazon added Pati's Mexican Table to its Amazon Prime Video Internet video on demand service. [29]

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

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 Redigeer

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.

Online: 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.

Bestanddele

CREMA (OPTIONAL)

2 koppies swaar slagroom

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 eetlepels gemaalde knoffel

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. Tersyde gestel.

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

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.

Bestanddele

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 teelepels bakpoeier

2 teelepels vanielje -ekstrak

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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