New Cooking Classes at Fort Rouge Leisure Centre for Spring 2013

All programs are demonstration with a small portion sample-tasting.

Sushi I

Learn to prepare vinegared rice and four different kinds of rolled sushi, including Traditional Maki, Inside-out Maki and Temaki. Brown rice will also be used. (contains seafood but no raw fish)

1 Mon evening, Apr 15

Vegetarian Sushi

Learn to prepare vinegared rice and three different kinds of rolled sushi including Traditional Maki, Inside-out Maki and Temaki (cone-shaped hand roll) plus Inari Sushi (a sushi variety using tofu pocket). Tofu, mushroom and vegetables will be used.

1 Thur evening, Apr 18

Asian Wrap (New)

Chinese Mandarin Pancake Wrap with BBQ Pork and Hoi Sin Sauce, Japanese Wrap with Chicken, Thai Lettuce Wrap with Spicy Shrimp, Pork and Peanuts.

1 Mon evening, Apr 22

Thai Grilled Dishes I

Grilled Shrimp with Spicy Mango Sauce, Grilled Chicken Breast with Sweet Chili Sauce, and Grilled Beef Steak with Fiery Dipping Sauce.

1 Thur evening, Apr 25

Chinese Noodle I

Chow Mein with Shrimp and Vegetable, Stir-fried Rice Noodle with Beef and Black Bean Sauce, Stir-fried Shanghai Noodle with Chicken and Vegetable.

1 Mon evening, Apr 29

Sushi Meal

Miso Soup with Chicken and Vegetable, Sunomono Salad with Crab Meat, Nigiri Sushi with Shrimp, Chirashi Sushi with Smoked Salmon and Vegetables.

1 Thur evening, May 2

Szechuan (Western Chinese) Cuisine IV

Hot and spicy dishes such as Chicken with Mixed Flavours, Stewed Hot and Spicy Beef, Stir-fried Shrimp and Pork with Chili Black Bean Sauce.

1 Mon evening, May 6

Chinese Vegetarian Dishes IV

Potato Salad Chinese Style, Cucumber with Bean Thread Vermicelli Salad, Crispy Chow Mein with Mixed Vegetables, Braised Tofu with Veggie Chicken and Vegetables.

1 Thur evening, May 9

Vietnamese Cuisine II

Grilled Chicken with Rice Vermicelli and Shredded Vegetables Tossed with Vietnamese Sweet and Sour Dressing, Lemongrass Pork Ribs, Diced Beef French Style.

1 Mon evening, May 13

Chinese Cuisine V (New)

Stir-fried Shrimp with Shimeji Mushroom and Garlic Stems, Stir-fried Chicken with Vegetables and Quail Eggs in a Crispy Bird’s Nest, One Bite Beef with Fried Garlic and Broccoli.

1 Thur evening, May 16

Chinese Snakemeat Cuisine

Snakemeat Soup

Braised Snakemeat with Sea Cucumber

Stir-fried Snakemeat with Fungi and Cashew Nuts

Deep-fried Snakemeat Balls

Rice with Snakemeat and Chinese Sausages

The Restaurant – Ser Wong Fun, Hong Kong

Afternoon Tea with Jimmy Choo at MO Bar, Hong Kong

Fashionista-foodies can look forward to MO Bar’s “fashion tea” in collaboration with Jimmy Choo from 2 April to 5 May.

The afternoon tea takes inspirations from Jimmy Choo’s Spring/Summer 2013 shoe wardrobe, which highlights the haute gypsy glamour from the late ‘60s and early ‘70s and features elements like rich and vibrant colors, embossed leather, fringes and tassels.

Expect Smoked Salmon Cucumber Sandwiches made to resemble the design of the CAYLA clutch decorated with brightly coloured cream cheese pyramid studs; and White Chocolate Bag based on one of Jimmy Choo’s signature leopard print designs. In addition, there will be Foie Gras High Heels on Crispy Brioche Bread, Ham Mousse Sandwiches with Savora Mustard, Milk Chocolate High Heels filled with Lemon and Chocolate Biscuits, as well as MO Bar’s signature light-as-a-feather Ginger and Raisin Scones.

Libertarian Paternalism and School Lunches: Guiding Healthier Behavior While Preserving Choices

The term ‘libertarian paternalism’ is a peculiar phrase because it invokes feelings about two seemingly contradictory philosophies. Yet, as a principle of the behavioral sciences, this phrase actually implies gentle guidance, without force.

Recently, the USDA passed regulations designed to make school lunches more nutritious. Schools participating in the National School Lunch Program are required to increase whole grain offerings, cap the fat of milk at 1% for white and non-fat for flavored, and ensure that students take either a fruit or a vegetable with their purchased lunch. Unfortunately, forcing behavior jeopardizes the potential to accomplish the most important goal of improving children’s diets. After all, it’s not nutrition until it’s eaten!

Staying true to the meaning of libertarian paternalism, Cornell University researchers Andrew Hanks, David Just and Brian Wansink conducted a field study in two of high school cafeterias to test whether low- and no-cost environmental changes could lead children to take and eat healthier foods. Under the name, “Smarter Lunchrooms Makeover,” they tested multiple small changes such as making fruits and vegetables more attractive, convenient, and normative, all simple applications of libertarian paternalism.

After the “makeover” was implemented, students were 13% more likely to take fruits and 23% more likely to take vegetables. These are very encouraging results, but selection is only half of the battle!

To check the consumption of the fruits and vegetables selected, Hanks, Just and Wansink recorded whether food items were completely eaten, half eaten or not eaten at all. They found that students not only took more fruits and vegetables, but actual consumption increased by 18% for fruits and by 25% for vegetables. They also found that after the makeover the percentage of kids eating a whole serving of fruit increased by 16% and by 10% for vegetables.

These small changes, based on the principle of libertarian paternalism, cost three hours of time and less than $50 to implement. Evidence from the results demonstrates that this “makeover” not only preserves choice but also can ‘nudge’ children toward healthier behaviors that they can carry with them into adulthood, contributing to the fight against current childhood obesity trends!

Furthermore, these simple changes could also be effective in the cafeterias of other organizations, including hospitals, companies, and retirement homes, as well as within the walls of your very own home.

Source: Cornell University Food and Brand Lab

A Mediterranean Appetizer with Bell Peppers

Ingredients

3 red bell peppers
2 yellow bell peppers
2 green bell peppers
1/2 cup sun-dried tomatoes in oil, drained and sliced
4 canned artichoke hearts, drained and sliced
1 clove garlic, sliced
basil leaves, to garnish

Dressing

2 tbsp balsamic vinegar
5 tbsp olive oil
dash chili sauce
salt and ground black pepper

Method

  1. Preheat oven to 400ºF. Lightly oil a foil-lined baking sheet and place the whole bell peppers on the foil. Bake for about 45 minutes until beginning to char. Remove from oven, cover with a dish cloth and allow to cool for 5 minutes.
  2. Remove the core and seeds from bell peppers and peel off skins. Slice each bell pepper into thick strips.
  3. Beat together dressing ingredients. Set aside.
  4. Toss bell peppers with artichokes, tomato and garlic. Pour dressing over and top with basil leaves before serving.

Makes 6 servings.

Source: Femina

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