In Pictures: Restaurants with Spectacular Views

Fang Weng Restaurant, China

Mandarin Oriental, New York

Ristorante Grotta Palazzese, Italy

Skyline Restaurant, New Zealand

Le Panoramic, France

Piz Gloria, Switzerland

The Grotto, Thailand

Adronis, Greek

Fish and Mashed Potatoes

Ingredients

4 5-oz fillets wild striped bass
1½ lb Yukon gold potatoes, peeled
1 whole bulb green garlic, with its green top
1/4 cup butter, plus 1 tbsp, or to taste
3 to 4 tbsp whole milk
1/2 lb fresh morels, cleaned and cut crosswise into rounds
fish or vegetable stock, to taste
1 branch tarragon, leaves picked but not chopped

Method

  1. Lightly salt fish several hours before cooking. (This allows the flesh to flake better when cooked.)
  2. Heat oven to 350°F. Cut potatoes into large, even chunks and cover with cold water. Salt and bring to a boil.
  3. Cut green garlic neck and a third of garlic bulb crosswise into slices. Sauté in 1/4 cup butter over low heat. Set aside, keeping warm.
  4. When potatoes are cooked, drain and mash. Add milk and softened garlic with butter. Season with salt to taste. Set aside in a warm place.
  5. Coat a large ovenproof skillet with olive oil and heat over high heat. Lay fish in, skin-side down. Sear until edges and skin turn golden, about 3 to 4 minutes. Turn over fish and put skillet in preheated oven to dry-roast until cooked to your taste, 5 or more minutes. Remove fish and set aside on platter in a warm place.
  6. Pour off any dark brown oil from the pan and refresh with remaining butter and 1 tablespoon olive oil. Sauté morels gently. Add just enough stock to release juices and “build” some broth. Add tarragon.
  7. To serve, divide potatoes among plates and lay fish on top. Spoon sauce over.

Makes 4 servings.

Source: Met Home

Striped Marlin Nigiri Sushi

The Sushi

The Fish – Striped Marlin (マカジキ)

Drink Milk? Women Who Do May Delay Knee Osteoarthritis

New research reports that women who frequently consume fat-free or low-fat milk may delay the progression of osteoarthritis (OA) of the knee. Findings published in the American College of Rheumatology (ACR) journal, Arthritis Care & Research, indicate that women who ate cheese saw an increase in knee OA progression. Yogurt did not impact OA progression in men or women.

OA is a common, degenerative joint disease that causes pain and swelling of joints in the hand, hips, or knee. According to the Centers for Disease Control and Prevention (CDC), OA affects nearly 27 million Americans age 25 and older, with knee OA being more prevalent and severe in women. While medical evidence points to obesity, joint injury, and repetitive use from some sports as risk factors for incident knee OA, risks associated with OA progression remain unclear.

“Milk consumption plays an important role in bone health,” explains lead author Bing Lu, M.D., Dr.P.H., from Brigham & Women’s Hospital in Boston, Mass. “Our study is the largest study to investigate the impact of dairy intake in the progression of knee OA.”

For the present study 2,148 participants (3,064 knees) with knee OA were recruited for the Osteoarthritis Initiative. At the start of the study dietary data was collected and joint space width was measured by x-ray to evaluate OA progression. Subjects included 888 men and 1,260 women who had follow-up at 12, 24, 36, and 48 months.

As the intake of milk increased from none to less than 3 , 4-6, and more than 7 (8 oz) glasses per week, the joint space width in women also decreased by 0.38mm, 0.29mm,0.29mm and 0.26mm, respectively. Results persisted even after adjusting for disease severity, body mass index (BMI) and dietary factors. No association between milk consumption and joint space width decrease was reported in men.

“Our findings indicate that women who frequently drink milk may reduce the progression of OA,” concludes Dr. Lu. “Further study of milk intake and delay in OA progression are needed.”

In a related editorial also published in Arthritis Care & Research, Shivani Sahni, Ph.D., and Robert McLean, D.Sc., M.P.H., from Harvard-affiliated Hebrew SeniorLife Institute for Aging Research agree, “With the aging population and increase in life expectancy, there is an urgent need for effective methods to manage OA. The study by Lu et al. provides the first evidence that increasing fat-free or low-fat milk consumption may slow the progression of OA among women who are particularly burdened by OA of the knee, which can lead to functional disability.”

Source: Wiley


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