Salted Caramel Ice Cream

It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture Elevit

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Equipment: an ice cream maker


Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amberRubber Flooring Hong Kong.

Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel company registration hong kong.

Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

Cooks' note: Ice cream keeps 1 week.

Healthy Homemade Lunches

Toss the takeout and make your own power lunch with easy recipes and nutritionist tips
by Megan O. Steintrager

Doable Challenges: Lunch

A re you trying to increase energy to get through your workday (or workout), lose weight, or generally improve your diet? Eating lunch—one that's healthy and delicious—is as important as having a wholesome breakfast. "No skipping lunch!" emphasizes Tina Ruggiero, M.S., R.D., author of The Truly Healthy Family Cookbook: Mega-Nutritious Meals That Are Inspired headphone stand, Delicious and Fad-Free. It's one of your three main opportunities during the day to not only satisfy your appetite but also get crucial nutrients into your body for overall well-being.

In fact, rather than grabbing a hasty take-out lunch or mindlessly munching away on snacks because "there's no time to eat," the best way to eat better at lunchtime—or at any other meal, for that matter—is to make your own food. Doing so empowers you to make healthier choices, since you control the ingredients and portion sizes. And Ruggiero points out that even if you end up having to eat at your desk EGF, as she does four days a week, "having packed a healthy lunch gives you peace of mind" that you're taking care of yourself, no matter how tight your schedule.

Think you don't have time to make a healthy homemade lunch? Think again. The recipes and tips gathered here can help make a healthier lunch easier and quicker to prepare. Take Ruggiero's advice and then challenge yourself to create a healthy lunch every day—including weekends—for the next month. Soon, "you'll be in the groove of planning ahead and asking yourself what you can pack the night before," she notes. And chances are, the habit will stick. That is, as long as you're following another of Ruggiero's principles: Make lunches that are not just nutritious but delicious—and even exciting. "A healthy lunch is one you want to eat," she affirms reenex.

    Shop Smartly

"If you don't have junk, you can't eat it," proclaims Ruggiero. It's a simple concept that requires some self-discipline. Next time you stock up at the supermarket, instead of reflexively filling the cart with the same old standbys, she suggests shopping for lunch foods in much the same way as you would scour the racks for a great deal on clothes: Scout around and be selective. Take time to explore the inner aisles of the grocery store, where you'll find healthy pantry items such as tahini paste, ancient grains, pastas, dried beans and lentils, and new types of bread and bread stand-ins to try, such as pumpernickel, grainy rolls, naan, flatbreads, and whole-wheat tortillas.

Above all, be adventurous, and "try things you wouldn't ordinarily go for," Ruggiero advises. For example, canned tuna—"the unsung hero of the pantry"— is often on shopping lists since "it's cheap, it lasts a long time, and it's extraordinarily healthy, especially for the brain and vision." But don't stop there: Check out the other canned and cured fish, such as sardines, kippers, mackerel, salmon, and trout. Two of her sandwich recipes, Kippers and Bits (canned kippers or sardines) and Scandalous Scandinavian (smoked salmon and hard-boiled eggs), take advantage of these highly nutritious—and inexpensive—sources of protein. And when you do head to the outer aisles, stock up on hardier flavor-boosters such as chiles and lemons in addition to other fresh fruits, vegetables, and herbs.

    Say "Yes" to Fats, Proteins, and Carbs

"You don't need to exclude foods to have a healthy meal," stresses Ruggiero. If you shortchange yourself by eating a skimpy lunch that doesn't fill you up, you'll most likely overdo it on snacks throughout the rest of the day. Instead, plan a lunch that will satisfy you and include all the macronutrients: proteins, carbohydrates, and, perhaps most important, fat. Here's how to plan a balanced lunch:

    Put protein on the menu. Lean meats, soy, fish, beans, nuts, or low-fat dairy are excellent sources of protein. Not only does protein help preserve muscles and provide a sense of satiety, but it's also "critical for functions you don't think about, such as making hormones and enzymes, repairing tissue, and keeping immunity strong."

    Don't demonize carbs. They're not all bad; you just want to focus on the ones that are most beneficial. "Simple carbohydrates require little or no digestion," Ruggiero explains. On the other hand, complex carbohydrates— which can be found in unprocessed (or minimally processed) foods such as whole grains, beans and other legumes, and vegetables—have fiber and other beneficial nutrients, notes Ruggiero. So before you get rid of some pantry staples, think again: Ruggiero herself eats pasta several times a week, loves rice, and uses potatoes and bread to make New Delhi Belly, a stuffed naan sandwich. "Complex carbohydrates are used by every cell in the body and they're especially important to the brain, muscles, and central nervous system," she asserts. "Consumed for lunch, this macronutrient helps provide lasting energy reenex, keeps you alert, and—if you go to the gym in the early evenings—keeps you primed for a productive workout."

    Embrace fats. Ruggiero reminds us that "fat keeps you full." It also helps your body absorb certain nutrients, including vitamins D, E, and K. And as she points out, recent research suggests "good fats" can help protect us from free-radical damage, heart disease, and some cancers. Healthy-fat sources include olive and nut oils, canola- or olive oil–based mayonnaise, nuts, avocados, and oily fish.

    Don't Forget Fruits and Vegetables

Remember that a truly healthy lunch should also help you hit some of your recommended daily servings of fruits and vegetables. "Phytonutrients [plant compounds that include flavonoids and carotenoids], such as those found in fruit and vegetables, have powerful health-promoting abilities that we're just beginning to discover, so including fruits and vegetables at lunch—at every meal, really—can only be beneficial," says Ruggiero. So go ahead and add extra greens or sliced vegetables to your sandwich, mix an extra portion of cooked veggies into your pasta, or finish your meal with a piece of fruit mathconcept.

    Upgrade Your Sandwiches

Easy to assemble and transport, sandwiches are also easy to change up and make more nutritious. According to Ruggiero, "look at your favorite sandwiches and ask 'how can I make this healthier?'" When making over a sandwich, she likes to add crunchy or chewy textures (chopped nuts, raisins, arugula, dense breads), which make for a more satisfying eating experience. Introducing bright aromas and flavors (lemon zest, capers, and herbs) is a "simple, effortless"—and relatively inexpensive—way to perk up a sandwich without adding fat or many calories.

Ruggiero revisits the chicken salad sandwich in her Extreme Makeover Chicken Salad Sammy, making the old standard healthier by swapping out mayo in favor of Greek-style yogurt, which has more protein and less saturated fat. Texture, taste, and the healthy quotient are helped by adding grapes (sneaking a serving of fruit into your sandwich), dill and scallions (giving you an herbaceous antioxidant boost), arugula and radishes (upping your vegetable intake), walnuts (for a dose of healthy fats and protein), and multigrain bread (which has a fiber and nutrient edge over white bread). The same can be said about Ruggiero's mayo-less Tuna Tune-Up, which is bursting with flavors thanks to tapenade, roasted fennel, and mesclun.

    Get Serious About Salads

Does the idea of leaves for lunch leave you limp? Ruggiero can relate. Add some grains, healthy fats, and a nutritious source of protein, as in Siesta Special, Ruggiero's rice, avocado, tomato, and black bean salad. She favors hearty greens like kale and arugula, and loves to build salads around satisfying whole grains like quinoa, bulgur, and barley, and different types of rice (jasmine, basmati, black). "You want complex carbs," she explains. "Half a cup of rice in your salad is not going to make you obese." Beans, canned fish, nuts, and seeds are all easy-to-add sources of protein. And don't even think about using fat-free salad dressing! Make your own salad dressing by using olive oil, nut oils, or buttermilk, all of which give you a bit of satisfying fat and will help your body absorb all the nutrients from your vegetables.

    Plan Ahead and Utilize Leftovers

Healthy dinner leftovers—roast chicken, grilled pork loin, steamed vegetables, cooked beans and grains, and pasta—can handily be transformed into a healthy lunch. "I love having leftovers for lunch!" Ruggiero exclaims. "It's a complete meal and it's economical." Got leftover grilled salmon? Take a cue from Ruggiero, who mashes it with Greek-style yogurt and capers and then spreads it onto bread with some sliced onions. Or make a big batch of lentils or beans over the weekend to use throughout the week for salads.

Side dishes such as Red Quinoa with Pistachios as well as breakfast items like smoked salmon or frittata—use the latter to make Zucchini Tomato Frittata Sandwiches—can double up as tomorrow's lunch, too. Or simply make a double batch of a healthy dinner, such as pasta with lots of veggies that you can eat at room temperature or a chili you can reheat in the microwave.

    Eat What You Love

Bottom line, says Ruggiero, "don't eat something just because you feel it's healthy for you"—whether for lunch or any other meal. For her, that means sometimes lunching on chicken thighs instead of a boneless, skinless breast, or passing up a plain turkey sandwich in favor of something more exciting like Crazy Cantina Chili or BLT with Avocado Spread. Ruggiero's ultimate goal is to make eating nutritious meals "a source of joy, pleasure, and satisfaction" for all. That's a challenge that's not just doable, but also palatable, over the long haul.

American Wine & The Art of the Restaurateur

Did you know that there are more than 7,000 wineries in the US? Clearly American wine deserves its own book. While American wine has been covered before, I'm not sure it has ever been covered quite so comprehensively as it is in American Wine: The Ultimate Companion to the Wines and Wineries of the United States. The book is good for helping to sort through the American viticultural areas (AVA's) and works for wine drinkers, armchair travelers as well as those looking to actually venture into the places in the United States where wine is being produced lace wigs uk.

For each region you get history, culture, a bit about the geography and a sense of who the major players are, and some great profiles of winemakers. There are maps and wine labels and glossy photos and the writing is straightforward and not too fussy, as you would expect from two preeminent wine writers, Jancis Robinson of the UK and Linda Murphy the former wine section editor at the San Francisco Chronicle.

Make no mistake, this is a coffee table book, but also a very useful guide for wine lovers. I can see it will be my go-to book when trying to familiarize myself with different American wine regions.

Jancis Robinson will be in the Bay Area this Sunday, Monday and Tuesday.

You can meet Jancis Robinson and Linda Murphy for a wine and cheese reception at Raymond Vineyards in Napa on Sunday Gemstone jewelry, March 17, tickets are free of charge.

Attend a Commonwealth Club program with Robinson and Murphy, hosted by Leslie Sbrocco on Monday March 18, ticket prices vary depending upon which reception you attend.

Have your book signed by Jancis Robinson at Zuni Cafe later that evening from 8 - 10 pm and get a chance to meet Nicholas Lander, author of The Art of the Restaurateur. Lander's book will also be available. It features profiles of prominent restaurateurs the world over, and is definitely an "inside baseball" or perhaps inside restaurant book.

While we often hear from chefs, few restaurateurs are in the limelight, sharing their stories and secrets. This book is a bit erudite, especially since the author himself was once a successful restaurateur, but should be required reading for anyone even thinking about getting into the restaurant business. Space is limited, and RSVP is required.

Lunch with Robinson and Murphy on Tuesday March 19 at Quince Restaurant. Tickets include a three course lunch and signed book hong kong work visa.

Endive Salad with Prosciutto Recipe

Growing up I ate a green salad pretty much every night with dinner. In Italy, we did the same, though it was served at the end of the meal . These days, I find it hard to convince my other half to eat salad. My solution is to make main dish salads. This one uses Belgian endive and is easy to make for one or a group. It has many delicious things added to a base of endive and fennel, namely candied walnuts, fresh mozzarella and prosciutto Tape replacement.

Endive and fennel just seem to have a natural affinity for one another. Both are crisp, but fennel has a chewier  texture and a sweetness, while endive is lighter and juicier and has a slightly bitter edge. You could use them to make a simple side salad but this one has lots of goodies to make it a main dish. Use a Champagne vinaigrette or a Dijon mustard vinaigrette to dress it. Or even just lemon juice and extra virgin olive oil Vitamin.

One of the tricks to this salad is that one thin slice of prosciutto pulled into shreds adds loads of flavor. If you have jamon de Bellota, by all means use it. That's what I originally used in this salad. Just be sure to add it at the very last minute. Make extra candied walnuts, they are terrific for snacking.

Endive Salad with Prosciutto
One serving

1 Belgian endive, sliced
1/4 cup thinly sliced fresh fennel
1/4 cup diced fresh mozzarella
1 slice prosciutto, shredded into about 5 thin strips
2 Tablespoons walnuts, coarsely chopped
1/4 teaspoon sugar
Pinch salt

Make the candied walnuts by very gently heating the walnuts, sugar and salt in a non-stick skillet until the sugar melts and the walnuts toast facial treatment./ Swirl the pan so the sugar sticks to the nuts. Set aside and let cool while assembling the salad.

In a salad bowl toss the endive and fennel with a couple tablespoons of dressing. Place the salad on a plate and top with the mozzarella culturelle kids, walnuts and the prosciutto.

Micro warm breeze

Qing Ling and blue sky as the sun sank slowly in the dark, free-flying birds perched on the coming of the night accompanied by a sea of ??green adaptable, clouds floating aimlessly from time to time have to go slowly in the sky I love climbing the tall mountain overlooking the Vientiane make eye feast, neon distant starlight in the shadow looming little bit of smoke, but the most beautiful June day breeze blowing in the breeze gently blowing hair wave blinding, close your eyes so that the soul venting between these mountains nature, knew the heart was gone. 
I embrace the breeze to walk in the corridor of time, holding a pen to write the clutch life joys and sorrows of ink in the years Dan, no extra excitement, but in a long period of the first song, the taste of dried fleeting memories. Few decades, time flies, smile dirge but a moment, how many people have changed the sunset date of the loop so quietly into the marshes. However, there is a life after love regardless devastated several times too hard after all regret it, it would precipitate time with more concentrated fragrance longer distant. 
Bustling best performances, along the way, as the years flowers, I also began to slowly get to know and understand the world, to a delicate and gentle heart to share this world slowly feel great and silent love . Micro warm breeze, father speechless, if that maternal love is fresh air, then the father is like a wisp of fresh air in my world filled quietly silent at the growth and spread, until my heart disseminated by piece, like most of the Streets of the old Shanghai of the image, moreish but gratuitous love. Father is a melodious song, fatherly also refreshing cup of tea, bear out the performance, but everywhere. Love left hand, right hand reflection, looking forward to the other side of love, even the flowers are so brilliant. 
Ancient legend, the mother gave me flesh and blood, so I grew up, and my father gave me a bone, so I stood. Fatherly love how the word is ordinary, but the expression of love is so extraordinary, filled with fatherly philosophy of life, portraying the life of struggle and hard work, hard work and courage. Father as a mountain tom ford sunglasses, the mountain is the child's day, father as day, rugged and far-reaching. Auntie Qiong Yao said to have thought of the moment, be happy; has feelings of pleasure, happiness; has fatherly also happy. In the wind blows, all clusters are tired of verdant green, the sun and to, at the moment the most intense color rendering, deep feelings of his father's love, I think of how happy I was ah! 
Open classical poetry album, it is difficult to find his father sing psalms, suffering from Chinese traditional virtues nurtured a reputation for reserved style is characterized by simple fatherly love is so deep, heavy as a mountain, firmly established in the time of the river bank, the Millennium silence. Silence Love, who was the face of the vicissitudes of the years under Daoke, mist gradually being obliterated, life is like the sea, vast clouds, Zither Love, who remember when that body stature? Built up by years of wind Cloud Provider, it still charm elegant style? Brushed the dust time, you can see some shadowy figure, persistent and firm exudes the aura that describe the most beautiful picture of a father figure. 
Micro warm breeze, silent father, and proximity to the mountains, but my mind kept absolutely clear that this is difficult to stop and to understand unrequited love. Often returned home late at night is not always used to sleep, so the day is always sleepy and groaning, each wakes up to find his father had disappeared, provoked the burden of the family, destined to run around hard work, wait for his father to come back again until it is already late late. Sitting on the sofa in front of a TV series can not be read, inadvertently reveals everywhere tired after that is into a deep sleep. Stalwart trees like squid-like gentle, warm breeze like a hidden selfless love, slowly Rouchang Loving family, the cold weather iPhone 4 casing, warm a heart and touches the soul of an ignorant growth.


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