This morning, it was my pleasure to present a buffet of options on CBC's Weekend Morning Show with host Terry MacLeod.
Lucious and versatile, the fig can be grilled in a number of ways for a delightful amuse bouche.
Stuffed Grilled Figs
1 lb fresh figs
Parmesan reggiano
balsamic reduction
To make the Balsamic Reduction:
Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.
To make the stuffed figs:
While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
Or:
Drunken Figs
1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!
Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE
Enjoy on their own, with ice cream, pound or angel food cake, etc.
Or:
Grilled figs stuffed with prosciutto and arugula
I also prepared Glammed up Smokies. I used Italian sausages from DeLuca's on Portage Ave. They make a wide variety but for today I presented Hot Italian, Fennel and Chicken sausages.
The condiments were Rhubarb Apple Chutney with Ras el Hanout, Caramelized onions with chipotle and beer, tomato chutney, kimchi, wasabi mayonaise, St. Andre cheese, roasted red peppers and Dijon mustard.
Rhubarb Apple chutney
-6 cups each chopped rhubarb and apples,
2-4 tbs ras el hanout,
1 1/2 cups white or brown sugar,
1/4 cup water, to start the cooking
pinch of salt.
2 tbs grated fresh ginger.
May add a splash of vinegar before canning.
Cook until fruit is soft.
Use with whatever you like.
Enjoy the Labour Day Weekend!
Saturday, August 30, 2014
Monday, August 18, 2014
Science of Nutrition Podcast
I recently did an interview with Seth Yoder, who has a master's degree in nutrition science and writes the blog The Science of Nutrition. Seth caught my attention recently with his withering review of The Big Fat Surprise, the latest book to claim that ideological/incompetent scientists and public policy makers got the science of nutrition backward and we should all be eating low-carb, high-fat, high-meat diets. I was impressed by how deeply Seth dug into the reference list, and how well he picked up on subtle but troubling misrepresentations of the evidence.
Last week, Seth and I got together at a local brewpub to do an interview. We were joined by Carrie Dennett, an MPH/RDN who has a nutrition blog and writes for the Seattle Times. I'd probably do a lot more interviews if I could ride my bike to them and have my interviewer buy me a drink.
Speaking of drinks, by the end of the interview I had a little buzz-- you might hear it in my voice if you listen closely. As usual, I had plenty to say about body fat regulation, food reward, and other topics, with plenty of side trips to discuss particularly fascinating studies. Also, the word of the day was 'compelling'.
Enjoy the interview!
Last week, Seth and I got together at a local brewpub to do an interview. We were joined by Carrie Dennett, an MPH/RDN who has a nutrition blog and writes for the Seattle Times. I'd probably do a lot more interviews if I could ride my bike to them and have my interviewer buy me a drink.
Speaking of drinks, by the end of the interview I had a little buzz-- you might hear it in my voice if you listen closely. As usual, I had plenty to say about body fat regulation, food reward, and other topics, with plenty of side trips to discuss particularly fascinating studies. Also, the word of the day was 'compelling'.
Enjoy the interview!
Friday, August 15, 2014
Grilled Arctic Char with Chermoula for CBC's Weekend Morning Show!
Tomorrow I will be presenting the following on CBC's Weekend Morning Show with host Terry MacLeod.
This is such an easy to prepare and versatile dish that goes beautifully with our local Arctic Char from Gimli Fish.
This is a classic Moroccan flavouring for fish but also goes well with vegetables.
More photos tomorrow: Arctic Char with Chermoula to be grilled
Chermoula for Fish or vegetables
1 head garlic, peeled (or 3-5 large cloves)
� tsp cayenne
1 heaping tbs cumin
pinch saffron
� bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste
1-2 fillets Arctic Char
Blend all of the first ingredients in a food processor and place in glass bowl. Set some chermoula aside for extra at the table. Mix in the fillets and let marinate for at least 30 minutes. Grill on BBQ sheet for 10+ minutes without flipping (depending on thickness of fillet).
Serve immediately.
Can also use Chermoula with saut�ed carrots or marinate and grilled eggplant.
Enjoy!
This is such an easy to prepare and versatile dish that goes beautifully with our local Arctic Char from Gimli Fish.
This is a classic Moroccan flavouring for fish but also goes well with vegetables.
More photos tomorrow: Arctic Char with Chermoula to be grilled
Chermoula for Fish or vegetables
1 head garlic, peeled (or 3-5 large cloves)
� tsp cayenne
1 heaping tbs cumin
pinch saffron
� bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste
1-2 fillets Arctic Char
Blend all of the first ingredients in a food processor and place in glass bowl. Set some chermoula aside for extra at the table. Mix in the fillets and let marinate for at least 30 minutes. Grill on BBQ sheet for 10+ minutes without flipping (depending on thickness of fillet).
Serve immediately.
Can also use Chermoula with saut�ed carrots or marinate and grilled eggplant.
Enjoy!
Monday, August 11, 2014
Peach + Cilantro Sodas
Hey friends! Sorry for being MIA! I've been so busy! I had Ragnar*, then went backpacking, then flew to Sonoma for my bachelorette party(!), then got sick, then blah blah blah yadda yadda etcetera etcetera PEACH + CILANTRO SODA!
Last weekend we saw Book of Mormon, the musical (so good), then went to dinner at Terra Plata afterward, where I had an amazing house-made peach cilantro soda (plus a million other delicious things). I've been dreaming about that soda since Saturday you guys. Fizzy, peachy, and not-too-sweet with juuuuust a hint of cilantro in the background. Such a small hint that you can tell something herbaceous is goin on, but you might not even guess right away what it is. Unless you're one of those crazy cilantro-tastes-like-soap people, then maybe you'll figure it out immediately. But really, if you are one of those people, you probably don't want to drink a peach + cilantro soda anyway.
If you aren't one of those cilantro-tastes-like-soap people, then you should probably definitely make this. It's easy and summery, and I won't even try to stop you from adding bourbon. Or rum. Or gin. Or even vodka, if that's your thing. 
Cheers! I missed you guys! Summer is super busy and wedding countdown craziness is in full effect, but I promise I'm not abandoning you. Now, go make some bourbons! I mean, sodas!
*PS. In that video on the Ragnar NWP page, see those crazies in sumo suits at 28 seconds in!? Yeah, that's my team! I'm giving a power-fist in the background with a hulk-hand. NBD. Peach + Cilantro Soda
Makes about 4 large glasses
5 ripe peaches, rinsed and halved, pits removed
1/3 cup cilantro (not chopped-- a small handful)
Juice from 1 lemon
1.5 tablespoons agave
Soda water
Ice
Add peaches, cilantro, lemon, and agave to blender, and blend until smooth. In a Vitamix it gets super smooth, but if you have tiny chunks thats ok! Taste, and add a bit more sweetener or lemon if you desire - it will be diluted from the soda water, so keep that in mind. Fill your glass just over 1/3rd full with peach mix, the next third with ice, and top off with soda water. Stir and serve! Note: It may start to separate a bit, just give it another stir.
Store extra peach mix in fridge.
Store extra peach mix in fridge.
Tuesday, August 5, 2014
Can Hypothalamic Inflammation and Leptin Resistance be Reversed?
A new study by yours truly begins to address the key question: can hypothalamic inflammation and leptin resistance be reversed?
Leptin is the primary hormonal regulator of body fatness in the human body (1). Secreted by fat tissue, it acts in many places in the body, but its most important effects on body weight occur via the brain, and particularly a brain region called the hypothalamus. The hypothalamus is responsible for keeping certain physiological variables within the optimal range, including blood pressure, body temperature, and body fatness.
In obesity, the brain loses its sensitivity to leptin, and this causes the body to begin 'defending' a higher level of body fatness, analogous to how a person with a fever 'defends' a higher body temperature (1). Once a person has become obese, it's difficult to return to true leanness because this system vigorously opposes major fat loss. Leptin resistance makes fat loss more difficult.
In rodent models, leptin resistance is caused at least in part by inflammatory signaling in the hypothalamus. We can observe this in multiple ways, but one common way is to look at the appearance of specific cells in the brain that change number, size, and shape when inflammation is present (2). These cells are called microglia and astrocytes. In addition to the work in rodents, we've published preliminary evidence that these same inflammatory changes occur in the hypothalamus of obese humans (2).
A key question is whether or not these inflammatory changes can be reversed. Is a person with leptin resistance doomed to have it forever, undermining fat loss efforts for the rest of his or her life? Or can it be corrected, possibly allowing easier and more sustainable fat loss? We just published a study in Endocrinology that begins to answer this question, using a mouse model of dietary obesity (3). I'm co-first author of this study along with my colleague Kathryn Berkseth, MD. My former mentor Mike Schwartz, MD is senior author.
The Study
Read more �
Leptin is the primary hormonal regulator of body fatness in the human body (1). Secreted by fat tissue, it acts in many places in the body, but its most important effects on body weight occur via the brain, and particularly a brain region called the hypothalamus. The hypothalamus is responsible for keeping certain physiological variables within the optimal range, including blood pressure, body temperature, and body fatness.
In obesity, the brain loses its sensitivity to leptin, and this causes the body to begin 'defending' a higher level of body fatness, analogous to how a person with a fever 'defends' a higher body temperature (1). Once a person has become obese, it's difficult to return to true leanness because this system vigorously opposes major fat loss. Leptin resistance makes fat loss more difficult.
In rodent models, leptin resistance is caused at least in part by inflammatory signaling in the hypothalamus. We can observe this in multiple ways, but one common way is to look at the appearance of specific cells in the brain that change number, size, and shape when inflammation is present (2). These cells are called microglia and astrocytes. In addition to the work in rodents, we've published preliminary evidence that these same inflammatory changes occur in the hypothalamus of obese humans (2).
A key question is whether or not these inflammatory changes can be reversed. Is a person with leptin resistance doomed to have it forever, undermining fat loss efforts for the rest of his or her life? Or can it be corrected, possibly allowing easier and more sustainable fat loss? We just published a study in Endocrinology that begins to answer this question, using a mouse model of dietary obesity (3). I'm co-first author of this study along with my colleague Kathryn Berkseth, MD. My former mentor Mike Schwartz, MD is senior author.
The Study
Read more �
Friday, August 1, 2014
Turkish Grilled Chicken and stuffed peppers for CBC's Weekend Morning Show
Tomorrow I will be presenting the following two Turkish recipes that are easy to prepare for your Summer grilling pleasure, for CBC's Weekend Morning Show with Host Terry MacLeod.
1. Tavuk Izgara (Turkish Grilled Chicken with Yoghurt and Cumin)
2 Tablespoons cumin seeds
1 small onion, coarsely chopped
4 to 6 cloves garlic, finely minced
1 Tablespoon paprika
Juice of 1 lemon
1 cup plain yogurt
12 boneless chicken thighs, about 2 to 2-1/2 pounds, or 4 half broilers
Salt and freshly ground black pepper
Lemon wedges for serving
Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.
Place the cumin, onion, garlic, paprika and lemon juice in a food processor or blenderand pulse to liquify. Add the yoghurt and pulse just until blended.
Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to make a charcoal fire. Thread the thighs if using on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 4-6 minutes each side. Serve hot with lemon wedges.
Place the cumin, onion, garlic, paprika and lemon juice in a food processor or blenderand pulse to liquify. Add the yoghurt and pulse just until blended.
Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to make a charcoal fire. Thread the thighs if using on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 4-6 minutes each side. Serve hot with lemon wedges.
2. Turkish stuffed Peppers (Vegan)
2 cups bulgur
1 cup Afghani Tut (or currants or raisins)
3 cups boiling water
In a bowl, place bulgur and Tut and stir in boiling water. Cover and set aside for 15 minutes.
12 peppers, cored
1 yellow onion, finely chopped
� cup olive oil
3 cloves garlic, minced
2 tbs Turkish Baharat
1 tsp dried oregano
� cup good tomato paste (Herat Foods and Millad�s carries excellent tomato pastes)
� cup Pomegranate Molasses
Saut� onions then garlic, spices in olive oil on medium heat until soft. Stir into prepared bulgur and mix in tomato paste and pomegranate molasses. Fill peppers and place upright into a baking dish.
Bake with some water or stock in the dish at a 350�F oven until done, up to one hour. If browning, cover with foil and bake until the peppers are soft.
These can be made in advance and warmed or served hot, cold or room temperature.
Enjoy!
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