Burrata

A little over two years ago, we sold the 85-year-old home we had lived in for 20 years. We moved into a wonderful new home, just a mile away, that had things I had never experienced before (like a garage). The move was also a wonderful opportunity to get rid of all the stuff we had accumulated (I will not go into what the basement looked liked. Suffice it to say that the changing table we used for my sons, now aged 27 and 25, was still buried down there).

So we simplified things and moved into a "clutter-free" zone. I really enjoy knowing where everything is and that the useless stuff is at a minimum.

And did I learn my lesson? Ya think??? Well, basically I have, but sometimes I still get a few bad urges. Like last year when I was in our local hardware store and saw that beautiful Mario Batali orange pizza pan.

Of course I bought it. And then felt compelled to spend the next few months making every kind of pizza known to man. I clipped a recipe from our local paper for a sausage and burrata pizza. Burrata? What's that?

The recipe allowed that it is similar to fresh mozzarella. "Okay," I thought. "I'll just pick some up at Whole Paycheck." Haha, was I in for a surprise! The stuff was NOWHERE to be found. I didn't waste to much time worrying about it though, and just bought fresh mozz instead. Worked just fine.

Then last spring I found myself in South Beach, sitting outside an Italian cafe on Lincoln Road for lunch with my husband (that would be Henry with the lack of hair). Burrata was on the menu. I ordered it.

It showed up with some gorgeous tomatoes, extra-virgin olive oil and a sprinkling of sea salt. I cut into what looked like a piece of fresh mozzarella and all of this creamy goodness came oozing out from inside. It was astonishing. It was delicious. It was addictive. I grudgingly gave a (small) taste to Henry. His reaction was similar to mine: holy shit!

As I mentioned before, it's hard to find. It's imported from Italy and isn't readily available. It also has an extremely short shelf life. I found it at Murray's Cheese in New York City (the most amazing cheese shop - don't miss the place if you visit the city) but even they don't have it all the time.

But they had it this week. It's now sitting in my fridge and we are about to enjoy it. It's $10.99 for a container (buy two) and overnight shipping is only $9. A bargain, if you ask me. Here's the link:

http://www.murrayscheese.com/searchprods.asp?txtsearch=burrata

And don't blame me if you become addicted.

Which sweet for me?

THANK YOU readers for all of your sugar insight! Turns out the real deal is taking a back seat to all that's out there. Between Splenda, Truvia, PureVia, turbinado, agave, etc...I do wonder how much granular sugar sales have been affected.

Anyways, while my husband (who still won't read my blog...) was napping...I went grocery shopping. While I typically avoid the grocery store like the PLAGUE on Saturday afternoons, I was interested in picking up some of your suggested sugar "substitutes" (be them calorie-free or not). So, here's what I ended up with: PureVia, Truvia, agave nectar, and turbinado -- all per your recommendations! And here's my cart:


I also picked up dates based of Gina's recommendation. I'm hoping to make some old fashioned crock pot oatmeal with the dates. Also in there was ingredients for my taste test #2 at work this week with my co-workers. I digress...

When I got home, I figured "Why not try them all and compare!?" So I did. And I took notes.

The contestants...

The set-up


The results!

Here's what I came up with...

1. Truvia: silky texture, heavier than Splenda; slightly bitter at first; granular - not powdery, if melted on tongue...tastes like room temperature vanilla ice cream : )
2. turbinado: large, sweet granules; less bold than brown sugar; maple-y
3. agave nectar: prune/date flavored; medium viscosity syrup; no after-taste
4. PureVia: sweeter and more bitter than Truvia; similar in flavor to Sweet'n Low; bitterness subsides

I have to confess that as I was leaving the store with all my new, healthy sugar alternatives...Sonic (which SHARES the parking lot with the grocery store, in my defense!) was having Happy Hour -- half-priced fountain drinks and limeades for those of you up north. Sooooooo I might've...probably...got a diet cherry limeade. While I know I won't ever be fully aspartame-free, I do think it's important to decrease the bad and increase the good in our lives. And for me, that includes diet cherry limeade. I HAVE, however, abstained from diet soda for over 3 weeks! This is huge for me...even though my habit was never more than 12 ounces a day, on average.

Have a wonderful rest of your weekend and enjoy the last football-less Saturday of the year! WOOT!

Sugar Substitute Saviors

Diet analysis performed on over 300 individuals shows sugar substitutes to be a useful strategy for those looking to lose weight and/or maintain weight loss. Those included in the study also used fat intake reduction, sugar-modified foods, reduced consumption of high-calorie beverages, and an increased use of artificial sweeteners. The results of this study, published in the International Journal of Obesity report that overall, consumption of sugar-free beverages sweetened with low-calorie sweeteners increases dietary restraint – a key aspect of successful weight maintenance [1].

This study compliments the findings of a 2002 study published in the American Journal of Clinical Nutrition which found that those consuming sugar substitutes had significantly greater weight loss compared to non-users. To be noted is the intended use of artificial sweeteners. When used as a weight-loss tool along with portion control and exercise, sugar substitutes aid in overall calorie reduction, resulting in weight-loss [1].

In the US, more than 194 million consume low and reduced-calorie foods and beverages according to the Calorie Control Council’s most recent consumer survey. This number is expected to rise as more consumers learn that a reduced calorie intake produces weight loss and weight maintenance [1].

While the survey does not specify WHICH artificial sweeteners consumers used, I pose to you: what artificial sweeteners / sugar substitutes do YOU use? Why is this product your top pick?

I am an avid Splenda-user, but feel I should branch out to using more agave, maple, and other commercially-prepared products such as Truvia and Stevia. Tell me about them! As a general rule of thumb I tell patients that you should never opt to drink your calories. I would personally recommend a diet soda over a regular sugar due to the calories and the need for most Americans to lose or maintain their current weight. Do you agree or disagree with this?

Do YOU drink diet soda? Crystal Light? Diet teas, Snapple, etc.? Why or why not?

[1]. Hubrich, Beth. Consumption of Sugar Substitutes Assists in Longterm Weight Control. Medical News Today. August 25, 2009.

Healthy Steak, Egg and Chips

What does the meal described as, "Steak, Egg and Chips," conjure up in your mind? Does it cast up images of a greasy fried egg, a cremated steak and chips (french fries) fried in saturated animal fat? I am sure it will for many but this is a healthy steak, egg and chips recipe and below I have described how to make it in detail.

Ingredients

1 fillet or sirloin steak
1 large potato (unpeeled)
1 egg
4 small closed cup mushrooms (halved)
1 clove of garlic (crushed or very finely chopped)
1 tsp chopped coriander (cilantro) or basil for garnish
1 tbsp olive oil
1 tbsp sunflower oil (plus a little more for frying the steak)
Generous splash of white wine vinegar
Salt

Method

Put the oven on to preheat to 400F/200C/Gas Mark 6 with a large baking sheet inside. Slice and then chop the potato in to chips (large french fries.) Put the tablespoon of sunflower oil in to a large bowl and season with salt. Add the chips and stir them around carefully to ensure even coating. Place the chips on to the hot baking sheet and in to the oven for thirty minutes, taking the tray out and giving it a gentle shake around every ten minutes.

When the chips have been on for around twenty minutes, put a large pan of water on to boil for poaching the egg. Add a little sunflower oil to a non-stick frying pan and bring it up to a high heat. Fry the steak for a minute or two each side (depending upon thickness and preference) at the highest heat possible before removing the pan from the heat and setting it aside for the steak to rest.

Break the egg in to a small cup or bowl, careful not to damage the yolk. Add the white wine vinegar to the boiling water and stir reasonably quickly to create a whirlpool effect. Stop stirring and quickly deposit the egg in the centre of the whirlpool. Reduce the heat until the water is gently simmering and poach for three or four minutes.

Add the olive oil to a small non-stick saucepan. Bring up to a medium heat and add the garlic, then after about thirty seconds the mushrooms, stirring constantly with a wooden spoon. Cook for two minutes.

Remove the chips from the oven and put them on to a plate, followed by the rested steak. Remove the poached egg from the liquid with a slotted spoon and allow to dry well before sitting it atop the steak. Add the garlic mushrooms to the plate, garnish the egg with the fresh herb and serve.