In Pictures: Top 5 Ethnic Food Trends for 2015

Southeast Asian – Vietnamese Bánh Mì Sandwich

Peruvian – Ceviche

Regional Ethnic Cuisine – Mole Poblano Enchilada

Authentic Ethnic – Spit-roasted Hunks of Picanha

Ethnic Fusion – Cheeseburger Burrito

Read more at National Restaurant News . . . . .

Salmon Roses

Ingredients

24 oz tail piece of salmon, skinned, pin bones removed
2½ cups Nage Cooking Liquid
3 tbsp butter
1 cucumber, peeled, seeded and diced
1 cup tomato, skinned, seeded and diced
2½ cups heavy cream
1 tbsp fresh dill, finely chopped
salt to taste
2 tbsp butter
2 sprigs of dill for garnish

Nage Cooking Liquid

1 cup red wine vinegar
1 cup white wine
1/2 cup water
1 stalk of celery, diced
1 carrot, diced
1 leek, thoroughly washed, diced

Method

  1. Using a flexible slicing knife, working from the tail to the top of the filet, slice the salmon keeping the slices as thin as possible.
  2. To form the rosettes: Roll the first slice of salmon around your finger. Continue to roll slice after slice around the first until you’ve accumulated 5 thin slices. It should look like a rose. Hold together with a tooth pick inserted through the bottom. Refrigerate the rosettes in a shallow roasting pan, leaving enough space between them so they do not touch.
  3. When ready to prepare, pour the Nage Cooking Liquid around the salmon rosettes in the roasting pan. The liquid should cover the rosettes. Seal the pan with foil and cook on top of the stove over low heat, checking after 7 minutes. The salmon is done when it takes on an opaque rose color. Using a flat metal spatula, gently remove the rosettes from the pan and place them on a serving plate. Put a small pat of butter on each rose and wrap the plate with foil. This will keep the fillets moist. Reserve the cooking liquid.
  4. Saute the cucumber and tomatoes in 1 tablespoon of the butter until they soften. Set aside. Add 2 cups of the reserved cooking liquid to a medium saucepan and heat to boiling. Continue cooking until liquid is reduced by half. Add cream and continue to cook until liquid becomes the consistency of a light sauce and coats the back of a spoon.
  5. Add the reserved cucumber and tomatoes to the sauce, stir in the dill, and simmer gently for 1 minute, stirring constantly. Whisk in 2 tablespoons of butter to finish the sauce.
  6. Divide the rosettes onto the 4 serving plates; ladle with sauce. Garnish with a fresh sprig of dill. Serve immediately.

Makes 8 to 10 rosettes.

Source: Famie’s Adventures in Cooking

In Pictures: Fish and Dishes

The Fish – Red Dragonet (ベニテグリ)


Sashimi

Nigiri Sushi

Saute

Deep=fried with Batter

Tempura

Meunière

Regular Consumption of Yogurt Does Not Improve Health

For years various researchers have stated the benefits of eating yogurt on a regular basis although its effectiveness has never been proven. In fact, until now, few studies have specifically examined the effect of consuming this product on health.

Now, a new study carried out in Spain evaluates whether there is a link between the regular consumption of yogurt and the physical and mental improvement in health-related quality of life (HRQL) in the adult population, gauged from the SF-12 survey.

Led by researchers from the Autonomous University of Madrid, the study analysed the relationship between the consumption of yogurt and the change in the test score over a three-and-a-half-year period in a sample of 4,445 Spanish adults.

“The regular consumption of yogurt was not linked to health-related quality of life,” as lead author Esther López-García explains to SINC. “For future research more specific instruments must be used which may increase the probability of finding a potential benefit of this food”.

The results, published in the ‘Journal of the Academy of Nutrition and Dietetics’, also found no link for individuals with no diagnosed illnesses, who had never smoked and who followed a Mediterranean diet, or rather those without any risk factors which could obscure the relationship under review.

“In comparison with people that did not eat yogurt, those who ate this dairy product regularly did not display any significant improvement in their score on the physical component of quality of life, and although there was a slight improvement mentally, this was not statistically significant,” adds López-García.

Currently, claims of the health properties of food items must be scientifically evaluated in accordance with the European Food Safety Authority (no.1924/2006).

The US Department for Agriculture also reviews the claims proposed by the food industry to allow or reject the use of these assertions for commercial purposes. This study provides new information to evaluate the claims from the dairy industry.

Yogurt in diet

The main dietary guidelines in Spain and other countries support the consumption of dairy products as part of a healthy diet. “This is because the majority of studies have focused on the effect as a whole, but it would be interesting to evaluate the independent association between each type of product and global health indicators,” the researcher points out.

Up until now, several pieces of research have suggested that the consumption of yogurt could influence directly or indirectly on HRQL. For the experts, one of the reasons may be because it is rich in calcium, protecting the bones and which could help to combat osteomuscular illnesses, one of the conditions with greatest negative impact on quality of life.

Also, more specifically, its intake has been associated with lesser weight increase (Wang et al., 2014), lower blood pressure (Ralston et al., 2012 and Soedamah-Muthu et al., 2012) and a lower rate of cardiovascular diseases (Soedamah-Muthu et al., 2011).

Source: Sinc


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