What’s for Dinner?

Home-cooked Western-style Dinner

The Menu

Deep-fried Squid with Shredded Cabbage

Époisses de Bourgogne Cheese, Tomato and Arugula + Fried Potato, Raisin and Grain Mustard Salad

Italian-style Chicken Marsala


1-3/4 cups reduced-sodium chicken broth (14 ounces)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 ounces mushrooms, trimmed and thinly sliced
1-1/2 teaspoons finely chopped fresh sage
salt and black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 pounds total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice


  1. Preheat oven to 200°F, with rack in middle.
  2. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 1/4 cup, about 20 minutes.
  3. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over medium heat, stirring, until shallot begins to turn golden, about 1 minute.
  4. Add mushrooms, 1 teaspoon sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
  5. Put flour in a wide shallow bowl. Gently pound chicken to 1/4-inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
  6. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
  7. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute half of chicken, turning over once, until golden andjust cooked through, about 4 minutes total.
  8. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put in oven to keep warm.
  9. Wipe out skillet with paper towels and cook remaining chicken in same manner, arranging in one layer in oven.
  10. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds.
  11. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes.
  12. Stir in lemon juice and remaining 2 tablespoons wine and remaining 1/2 teaspoon sage.
  13. Serve chicken with sauce and pasta.

Makes 4 servings.

Source: Gourmet Italian

In Pictures: Food of Ryota Kappou Modern in Hong Kong

Modern Japanese Cuisine

The Restaurant

6 Most Promising New Plant-based Proteins Unveiled

Benjamin Ferrer wrote . . . . . . . . .

Swiss flavors and fragrances player Givaudan has identified the top six up-and-coming plant-based proteins that could likely be game-changers for the food industry, and, in particular, nutritional beverages. The proteins identified are oats, mung beans, garbanzo beans, lentils, flax and sunflower seeds, and were unveiled as the results of a research project conducted in collaboration with the University of California Berkeley’s Product Development Programme (UC Berkley).

An overview of the research provided on Givaudan’s website outlines that the Global Plant Protein market is expected to grow at 8 percent CAGR to US$13.7 billion by 2021. The flavors specialist further highlights that 57 percent of global consumers are actively seeking protein sources, spurring a 92 percent growth in sales of plant protein products recorded over the last year.

“With an ever-increasing demand for proteins, we asked ourselves if the best proteins are currently being used, and if niche proteins that are in use today could play a bigger role in the future. This forward-thinking research will help our customers to navigate the ever-changing alternative protein landscape,” says Dr. Flavio Garofalo, Global Category Director Savoury Flavours and Natural Ingredients at Givaudan.

The company has been exploring the protein space with UC Berkeley since 2017. As part of this collaboration, the company set the students at the university with the challenge of researching emerging alternative proteins for nutritional beverages to find out which offered the best new opportunities. This involved mapping the landscape, starting with an initial pool of 44 different protein beverage products and 42 unique plant proteins.

Each protein candidate was profiled against a series of filters including commercial viability, protein content, sustainability, allergenicity, flavor and color. Using a process of elimination, based on the key criteria, the students identified the six proteins that they believe have the potential to change the industry.

“Our students have worked closely with Givaudan to profile a broad spectrum of proteins using a range of key filters. We scored the proteins for commercial, nutritional, and sustainability factors and then ranked them for additional health benefits. These attributes make these proteins appealing candidates for new product development. It is undoubtedly an exciting time in the industry and we are pleased to be playing such a pivotal role in its future,” adds Sudhir Joshi, Ph.D., of UC Berkeley.

The full report of the UC Berkeley study offers detailed information on each of the six protein sources, analysing how these proteins rate against a number of criteria such as supply, nutritional value, factors that accelerate use, the protein extraction process, cost, environmental impact, functional properties, taste and color and regulatory approval. The analysis looks particularly at the lower land and water impact of protein production compared to the physical space, pollution and energy requirements needed to raise and care for animal protein sources.

While each of the plant proteins in the report show differences in energy consumption, optimal terrain, irrigation/water availability, fertilizer and weed prevention practices, a common theme is their potential for cultivation across many areas of the world, offering sustainable sourcing and a diversified supply chain. This benefits local economies and provides mitigation against supply disruption from outside factors such as natural disasters and crop failure. These factors are incredibly important in enabling high-quality protein intake and nutrition across the globe in the future, the company notes.

Last week, Givaudan unveiled a selection of holistic masking solutions to counter off-notes across six plant-based proteins: soy, pea, faba, rice, oat, algae and whey. Developed in combination with a new smart masking tool, the solutions were created by conducting over 2,000 evaluations, tried and tested by Givaudan’s expert panel over the past 18 months. The flavor house touts the solutions as highly functioning, enabling suppliers to avoid the cycle of using one ingredient to mask another.

Notable examples of niche plant proteins entering the market have proliferated in recent months. The vegan market continues to experience buoyant growth as global consumers increasingly push the demand for sustainable and healthy products with robust animal welfare credentials. Last May, vegan mung bean-based “eggs” by US food tech startup JUST (previously known as Hampton Creek) launched in China, following rollouts in the North American and European markets. The plant-based product was innovated to “scramble and taste just like conventional eggs,” while yielding a lower environmental impact.

Also in May, Parabel USA, a producer of plant protein ingredients, announced successful results for its new, patent-pending milk made from water lentils, adding to its rapidly growing portfolio of patents worldwide. “Our lentil milk is similar in color to regular milk and captures the extraordinary, high-quality protein and mineral benefits of water lentils while containing no allergens,” says Peter Sherlock, Parabel’s CTO. “The milk froths and foams effectively. This innovative addition also retains the same high level of sustainability as the rest of our product range.” The plant-based milk market has continued to grow over the years, now accounting for 15 percent of total milk sales in the US, and is set to grow at a double-digit rate over the next few years.

“Striking the balance between functionality, texture, taste, nutrition and cost when working with alternative proteins is difficult to achieve without fully understanding the interactions of all the ingredients in the food or beverage product,” concludes Dr. Flavio Garofalo, Global Category Director Savoury Flavours and Natural Ingredients at Givaudan.

Source: Food Ingredients 1st

Insulin Resistance Linked to Memory Decline

Rick Nauert wrote . . . . . . . . .

A study adds to the growing evidence that insulin resistance, a common occurrence among people who are obese, pre-diabetic, or have type II diabetes, may lead to memory loss and even Alzheimer’s disease.

Iowa State University researchers believe the word should go out that obesity not only increases the risk of cardiovascular disease and some cancers, but also influences memory loss.

The study appears in the Journal of the American Medical Association Neurology.

Researchers found a strong association between insulin resistance and memory function decline, increasing the risk for Alzheimer’s disease. Auriel Willette, Ph.D., a research scientist in the Department of Food Science and Human Nutrition at Iowa State, said insulin resistance is common in people who are obese, pre-diabetic or have type II diabetes.

Researchers examined brain scans in 150 late middle-aged adults, who were at risk for Alzheimer’s disease, but showed no sign of memory loss.

The scans detected if people with higher levels of insulin resistance used less blood sugar in areas of the brain most susceptible to Alzheimer’s. When that happens, the brain has less energy to relay information and function, Willette said.

“If you don’t have as much fuel, you’re not going to be as adept at remembering something or doing something,” he said.

“This is important with Alzheimer’s disease, because over the course of the disease there is a progressive decrease in the amount of blood sugar used in certain brain regions. Those regions end up using less and less.”

Willette’s work focused on an area of the brain — the medial temporal lobe and specifically the hippocampus — that is critical for learning new things and sending information to long-term memory. This region is also one of the areas of the brain that first show massive atrophy or shrinkage due to Alzheimer’s disease, Willette said.

Researchers say that this is the first study to look at insulin resistance in late middle-aged people (average age was 60), identify a pattern of decreased blood sugar use related to Alzheimer’s, and link that to memory decline.

Participants were recruited through the University of Wisconsin-Madison and Wisconsin Registry for Alzheimer’s Prevention study, an ongoing study that examines genetic, biological and lifestyle factors that contribute to dementia.

Experts explain that the link between insulin resistance and Alzheimer’s disease is important for prevention, but the risk is much more immediate. Problems regulating blood sugar may impact cognitive function at any age.

Testing for insulin resistance in obese patients and taking corrective action, through improved nutrition and moderate exercise, is a crucial first step, said Willette.

“We are terrible at adjusting our behavior based on what might happen in the future.”

“That’s why people need to know that insulin resistance or related problems with metabolism can have an effect in the here and now on how they think, and it’s important to treat.

“For Alzheimer’s, it’s not just people with type II diabetes. Even people with mild or moderate insulin resistance who don’t have type II diabetes might have an increased risk for Alzheimer’s disease because they’re showing many of the same sorts of brain and memory relationships.”

Understanding the progression of cognitive decline will take additional research. Willette says following those who are at risk through the different stages of dementia and Alzheimer’s will offer insight as to what happens as their cognitive function declines.

Source: Psych Central

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