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Volume 7, Number 4
contents
34
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April 2011
Volume 7, Number 4
departments
8
health lifestyle
8 Strategies The Migraine- 38 Etcetera
Food Connection
40 Chat Bethenny Frankel
cuisine
fitness 48 Etcetera
26 Etcetera
50 Chef’s Table
28 Good Moves Resistance Patrick Gharrity
Band Workouts
52 What I Can’t Live Without 50
Scott Leibfried
Cucumber and
Avocado Dip
in every issue
2 Editor’s Note
16 7 Contributors/Advisors
7 Coming Next Issue/
What’s Cooking Online
54 Uncommon Taste
Next
writer who has written for a
variety of regional and national MATTHEW KADEY, RD, is a
Vegetarian Nutrition DAVID FEDER, RD, is a former CAROL SORGEN, who writes about
professional chef and author health and wellness issues, is a
What’s Cookin’ at the Ballparks
of The Skinny Carbs Diet. He’s writer based in Baltimore. She’s a
director of S/F/B Communications frequent contributor to publica-
What’s Cooking Group, a cooperative of experts tions such as WebMD, The Wash-
Online »
Visit our website at
providing food and nutrition
communications and consulting
ington Post, and The Baltimore
Sun (www.carolsorgen.com).
for all media.
www.TDN-Digital.com for
JENNIFER VAN PELT, MA, CWE, CWC,
exclusive articles, book reviews,
product news, editor’s picks, and DEBORAH R. HUSO is a freelance is a Reading, Pennsylvania-based
a new recipe each weekday. writer based in Blue Grass, fitness instructor, certified well-
Virginia. Author of the book ness educator and consultant,
New Ways of Thinking About
Type 2 Diabetes Moon Blue Ridge & Smoky healthcare research analyst, and
Mountains, she frequently writes freelance writer.
about travel, agriculture, wildlife,
T
ired of relying on pills to fight migraines?
Maybe you don’t have to. Some lifestyle
and diet modifications may do the trick.
“Migraines are the most frightening
enemy I have,” says Crysta Stephenson, a hard-
working single mom with two children who has
suffered from migraines for a long time. She likens
the power of a migraine to the force of a tsunami
coming ashore. “The pain cannot be controlled, and
sheer willpower will not send it away.”
Hormonal changes as well as a host of other
triggers, such as exposure to loud noises and not
eating enough, bring on Stephenson’s attacks. “If I
drink too much caffeine or go without for a day, it
can give me a migraine,” she explains. “If I overload
on cake, candy, or cookies without eating meat to
balance them out, I get a headache. I am in constant
fear of an attack coming on.”
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Health strategies
WHAT HURTS?
l Alcohol: contains the migraine triggers tyra-
mine, histamine, and sulfites
l Caffeine: when consumed in excess or on a
regular basis
l Food additives: nitrates, nitrites, and MSG
l Artificial sweeteners: such as aspartame or
sucralose
Sautéed Swiss l Chocolate: unclear whether the culprit is choc-
Chard
olate itself or the phenylethylamine it contains
l Tyramine-containing foods: include aged
cheese, cured meats, smoked fish, beer, or aged
WHAT HELPS? foods in which proteins are broken down
l Cured dairy products: include aged cheeses
l Regular meals: Eat breakfast, lunch, and dinner such as blue, brie, cheddar, Parmesan, and Swiss
every day. Skipping meals can cause a drop in your l Legumes: certain beans, peas, or lentils, or
blood sugar level, which can trigger a headache. products made from these foods (such as peanut
l Peppermint: According to Alexander Mauskop, butter) that contain migraine-inducing tannins
MD, peppermint has been shown to have pain- l Yellow No. 6: can cause an intolerance that
relieving properties. may lead to an immunologic response resulting
l Essential oils: Inhaling the fragrance of essen- in a migraine
tial oils can help to relax the mind and body and
relieve stress.
l Acupressure: In some cases, massaging the
Easy! 3-Step
meaty flesh at the base of the neck with your Microwave Salmon
middle and pointer fingers will relieve migraine
pain.
l Caffeine: Caffeine has some pain-killing prop-
erties and, when used in low doses, can be very
helpful in treating headaches.
l Protein and fiber: Eating protein and fiber
with each meal can reduce the risk of migraines.
“Choose lean proteins with every meal,” advises
Angela Ginn, RD, LD, CDE.
l Hydration: Dehydration can trigger headaches.
l Weight management: Obesity can make you
more susceptible to migraines.
l Supplements: Those such as coenzyme Q10,
magnesium, and riboflavin may be beneficial.
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Nutrition veggie life
Serves 6; 1⁄4 cup per serving No time to cook but want a fruit or veggie-
loaded snack? Try these when you’re on the run.
So cool and creamy, this jade-green dip
is the perfect accompaniment for a platter The Original Smart
of raw or grilled vegetables. Cookie: This new line
of cookies will surprise
1 medium cucumber, peeled, cut in half length- you. The cookies are
wise, seeded, and cut crosswise into 1-inch filled with ingredients
slices such as beets, apples,
1 small avocado, diced sweet potatoes, carrots, oranges—even
⁄4 cup fat-free sour cream
1
broccoli, cauliflower, and parsnips. The really
1 teaspoon grated lime zest surprising thing: They’re very good! They have
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APRIL 2011 17
Nutrition powerhouse
Fabulous Flax
Versatile and delicious, flax offers
many health benefits.
P
erennial flax—also known as
linseed—bears clusters of fetching
pale-blue flowers from early to
midsummer. The seeds of the Linum
usitatissimum plant are a rich source of three
components with demonstrated heath perks: the
essential omega-3 fat alpha-linolenic acid (ALA), Black Bean Flax
Burgers With
lignans, and dietary fiber. Cilantro Flax Pesto
“Americans tend to eat far too many omega-6
fats and far too few omega-3s,” says Janet Bond levels to safeguard heart health. What’s more,
Brill, PhD, RD, author of Prevent a Second Heart according to findings published in the Journal of
Attack: 8 Foods, 8 Weeks to Reverse Heart Disease. Functional Foods, flaxseed contains amino acids that
“This encourages inflammation in the body, propel- may lower blood pressure by inhibiting an enzyme
ling the process of cardiovascular disease.” So, she responsible for reducing blood flow. And German
notes, adding a daily dose of flax to your diet, researchers report that the omega fats in flax can
which has an omega-3 to omega-6 ratio of 4 to improve skin health, making it “vanity fare.”
1, can help you get back in balance and reduce Flaxseeds, adds Brill, are among the leading
inflammation. sources of lignans, a type of plant-derived phyto
A spate of research suggests consuming flaxseed estrogen. “These lignans are metabolized in the
also improves blood cholesterol and triglyceride gut by bacteria into compounds that play a role in
the prevention of hormone-related
Hazelnut Flax cancers such as prostate and breast,”
Pancakes she says. Scientists at Tufts Univer-
With Maple-
Braised Apples sity in Boston reported that flax-
seed lignans can protect your ticker
by lowering LDL cholesterol and
C-reactive protein levels, a marker
of inflammation. “Lignans also have
potent antioxidant properties, so they
help neutralize free radicals, thereby
reducing DNA damage as well as
the oxidation of LDL cholesterol—a
crucial step in artery plaque forma-
tion,” notes Brill.
RECIPES AND PHOTOS The mighty flaxseed also contains a
BY MATTEW KADEY
good balance of soluble and insoluble
FLAX FIX
Now you know about flax’s stellar nutritional
credentials, but aside from stirring it into yogurt and
oatmeal, what do you do with it? Here are some
tasty ways to get your flax fix:
l Whirl ground flaxseed into smoothies along with
fresh fruit.
l Add flaxseed oil to hummus, pesto, and
vinaigrettes.
l When baking, you can replace a large egg with 1
tablespoon of flax meal mixed with 3 tablespoons
hot water. (Let stand, stirring occasionally, for about Flax Granola
Bars
10 minutes).
l Replace one quarter of the flour with ground
flaxseed in muffin, pancake, crépe, quick bread, and 3 tablespoons butter, melted
pizza crust recipes. Use the golden type in light- 3 tablespoons canola or grapeseed oil
colored baked goods such as white cakes. ⁄4 cup honey, agave syrup, or maple syrup
1
l Stir flax meal into meat and vegetable stews. Fleur de sel (optional)
l Incorporate flax into the topping for crisps and
crumbles. Preheat oven to 350°F.
l Mix ground flaxseed into burger meat and In a large bowl, mix the oats, dried fruits, nuts,
meatloaf. pepitas, flaxseed, sugar, salt, cinnamon, and
cardamom. In a separate bowl, mix the butter,
— Matthew Kadey, MS, RD oil, sweetener, and water. Combine wet with dry
ingredients and mix until everything is moist. Stir in
Flax Granola Bars almond butter and mix well.
Line an 8- X 8-inch cake pan with parchment
Makes 12 bars paper, allowing it to flow up the sides. Lightly grease
PREP TIME: 25 minutes the parchment paper. Spread oat mixture in the
prepared pan, pressing firmly to mold it to the shape
12⁄3 cups rolled oats of the pan. Sprinkle with fleur de sel, if desired.
1
⁄2 cup dried apricots, chopped Bake for 30 to 35 minutes, or until browned
1
⁄2 cup dried cherries or cranberries around the edges. Let cool completely before
1
⁄2 cup pecans, almonds, or pistachios, roughly slicing into bars. If the bars are too crumbly upon
chopped first slicing, try chilling the pan in the fridge for 30
1
⁄2 cup pepitas (pumpkin seeds) minutes before continuing to cut the bars.
1
⁄3 cup ground flaxseed
1
⁄4 cup brown sugar TD&N Nutrient Analysis (per bar): Calories: 296; Total Fat:
1
⁄2 teaspoon salt 19 g; Saturated Fat: 3 g; Polyunsaturated Fat: 5 g; Mono-
1
⁄2 teaspoon cinnamon unsaturated Fat: 9 g; Cholesterol: 8 mg; Sodium: 131 mg;
1
⁄4 teaspoon cardamom (optional) Carbohydrates: 29 g; Fiber: 5 g; Protein: 6 g
FLAX FIX
Now you know about flax’s stellar nutritional
credentials, but aside from stirring it into yogurt and
oatmeal, what do you do with it? Here are some
tasty ways to get your flax fix:
l Whirl ground flaxseed into smoothies along with
fresh fruit.
l Add flaxseed oil to hummus, pesto, and
vinaigrettes.
l When baking, you can replace a large egg with 1
tablespoon of flax meal mixed with 3 tablespoons
hot water. (Let stand, stirring occasionally, for about Flax Granola
Bars
10 minutes).
l Replace one quarter of the flour with ground
flaxseed in muffin, pancake, crépe, quick bread, and 3 tablespoons butter, melted
pizza crust recipes. Use the golden type in light- 3 tablespoons canola or grapeseed oil
colored baked goods such as white cakes. ⁄4 cup honey, agave syrup, or maple syrup
1
l Stir flax meal into meat and vegetable stews. Fleur de sel (optional)
l Incorporate flax into the topping for crisps and
crumbles. Preheat oven to 350°F.
l Mix ground flaxseed into burger meat and In a large bowl, mix the oats, dried fruits, nuts,
meatloaf. pepitas, flaxseed, sugar, salt, cinnamon, and
cardamom. In a separate bowl, mix the butter,
— Matthew Kadey, MS, RD oil, sweetener, and water. Combine wet with dry
ingredients and mix until everything is moist. Stir in
Flax Granola Bars almond butter and mix well.
Line an 8- X 8-inch cake pan with parchment
Makes 12 bars paper, allowing it to flow up the sides. Lightly grease
PREP TIME: 25 minutes the parchment paper. Spread oat mixture in the
prepared pan, pressing firmly to mold it to the shape
12⁄3 cups rolled oats of the pan. Sprinkle with fleur de sel, if desired.
1
⁄2 cup dried apricots, chopped Bake for 30 to 35 minutes, or until browned
1
⁄2 cup dried cherries or cranberries around the edges. Let cool completely before
1
⁄2 cup pecans, almonds, or pistachios, roughly slicing into bars. If the bars are too crumbly upon
chopped first slicing, try chilling the pan in the fridge for 30
1
⁄2 cup pepitas (pumpkin seeds) minutes before continuing to cut the bars.
1
⁄3 cup ground flaxseed
1
⁄4 cup brown sugar TD&N Nutrient Analysis (per bar): Calories: 296; Total Fat:
1
⁄2 teaspoon salt 19 g; Saturated Fat: 3 g; Polyunsaturated Fat: 5 g; Mono-
1
⁄2 teaspoon cinnamon unsaturated Fat: 9 g; Cholesterol: 8 mg; Sodium: 131 mg;
1
⁄4 teaspoon cardamom (optional) Carbohydrates: 29 g; Fiber: 5 g; Protein: 6 g
E a t H a p p y.
GAR
DEN
PEA S
OUP
1-800-VITAMIX
(848-2649)
J
essica Goldman was an active child but never
felt quite well. Though her mother had been
diagnosed with rheumatoid arthritis, no defini-
tive diagnosis was ever made for Jessica. “I just
got used to always feeling bad, always being in pain,
always feeling like I had the flu,” she recalls.
But life changed dramatically one evening in
2004 when Goldman, who had just returned from
a semester abroad in Italy, went out with friends.
When she came back home, she was 40 pounds
heavier—her body ballooned with water weight. A
diagnosis of the autoimmune disease lupus, grand Sodium Girl’s Faux
Miso-Marinated Cod
mal seizures, and “the start of where I am today”
soon followed, says the 28-year-old San Francisco
Bay-area newlywed. regenerated. “That’s all I needed to be convinced
Goldman was so ill that she spent three months in my diet was working,” she says. Goldman continued
the hospital, near death, as her kidneys shut down her no-sodium ways and soon she was taken off the
completely. She was put on the waiting list for a transplant list and no longer had to undergo dialysis.
kidney transplant and sent home to…well…wait. Today, she relies only on diet and medication to keep
But Goldman wasn’t content to live life as an invalid, her kidneys functioning (though their functioning
no matter how serious her condition. She started level is only 42%, “that’s enough,” says Goldman).
taking yoga classes—”I barely lasted 10 minutes at Once her health was on more solid ground,
first because I was so weak”—took up dance classes Goldman realized that many medically recom-
again, and began looking at her diet. mended diets not only don’t give you specifics on
“Anyone with kidney disease and other illnesses how to cook at home but also fail to instruct you
such as heart disease or Meniere’s disease [an how to live in the world “beyond the kitchen.”
inner ear disorder] is advised to cut out salt,” says “How do you work, travel, go out to eat with
Goldman. The problem is that nobody told her your friends, attend a wedding?” asks Goldman.
exactly how to do that, so she started experimenting. “Instead of being told not to do those things, I
First she went on a no-sodium diet of steamed broc- wanted to know how to do them,” adding that as
coli, brown rice, and chicken. “I wanted to give my a young woman in her 20s in a “foodie” city, she
kidneys as little work to do as possible,” she explains. didn’t want to miss out on anything life—or good
Slowly, she began adding lemons and herbs to her food—has to offer.
meals. Though she’s still learning, Goldman decided she
Fast forward one year: Goldman was preparing had gathered enough information on her own to
for her kidney transplant (her father was a match) help others in similar circumstances. So in 2009, she
when doctors found that her kidneys had partially started her blog, Sodium Girl (http://sodiumgirl.
wordpress.com). She began writing every day, Goldman now posts three times a week on her
telling people her story and sharing recipes and tips, blog and maintains Twitter and Facebook accounts.
and she now has 6,000 page views a month. In addition to cooking tips and product and restau-
“I remember the first time people started rant reviews, Goldman shares recipes she developed
commenting on my posts and sending me e-mail herself, often by experimenting and adapting items
messages telling me their own stories,” says she sees on the menus of her favorite restaurants.
Goldman. “People really feel so alone, especially One favorite is a miso-marinated fish that Goldman
younger people, who feel that their life is so was not willing to forgo forever. After trial and
restricted. Sodium Girl is a place where people error, she realized that molasses imparts a flavor
realize they don’t have to give up on life just similar to that of miso. “That was such a proud
because they’re taking care of their health.” moment!” she exclaims.
Goldman has been working closely with Stanford Many of Goldman’s readers send her recipes,
Hospital & Clinics and is hoping to partner with asking if she can come up with a salt-free version.
national organizations such as the American Heart “Just because you can’t eat salt doesn’t mean you
Association and the National Kidney Foundation. can never eat your grandma’s enchiladas ever
“It’s important for patients to hear not just from again,” she promises. “Being on a salt-free diet
doctors or nutritionists but also from someone doesn’t have to hold you back!”
who has to live with this every day,” says Goldman,
who has a book in the works to be published in the — Carol Sorgen
spring of 2012.
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Baby Spinach Salad
With Strawberries
and Caramelized
Onions
Zucchini and Goat Cheese Crustless Quiche 2 cups milk
2 large eggs
11⁄2 pounds zucchini 2 egg yolks
1 tablespoon kosher salt Salt and freshly ground black pepper to taste
11⁄2 cups whole wheat bread, cubed 6 ounces goat cheese
4 tablespoons extra-virgin olive oil 2 ounces grated Parmesan cheese
1 medium red onion, chopped
2 cloves garlic, thinly sliced Preheat oven to 350˚F. Grate the zucchini with a box
1 small red pepper, sliced grater into a colander. Sprinkle with 21⁄2 teaspoons
2 tablespoons flat-leaf parsley, chopped of the salt and toss well. Place a colander in the sink
1 tablespoon fresh dill, chopped and drain zucchini for 15 minutes. Rinse zucchini and
squeeze firmly, by the handful, to remove excess
water. Set aside.
Pulse the bread into crumbs in a food processor.
Heat 2 tablespoons of olive oil in a large skillet over
medium heat; add breadcrumbs and stir until evenly
toasted, about 5 minutes. Spread crumbs evenly in
the bottom of a 9-inch glass or ceramic pie pan.
Place pan on a baking sheet.
Add the remaining 2 tablespoons oil,
onions, and garlic in the same skillet and
season with 1⁄2 teaspoon salt. Cook over
medium-high heat until the onions start
to brown, about 5 minutes. Add red
pepper and zucchini and cook, stirring,
for 2 minutes. Stir in parsley and dill.
Remove from heat and cool slightly.
Whisk milk, eggs, and egg yolks
in large glass measuring cup. Season
with salt and pepper to taste. Spread
the zucchini mixture in the prepared
pan. Crumble the goat cheese and scatter
evenly over the vegetables. Sprinkle the
Parmesan cheese on top and pour the custard
over the filling.
Bake until the quiche is just set in the center,
about 35 to 40 minutes. Cool completely on a rack
before serving.
11⁄2 pounds small red skinned potatoes, quartered TD&N Nutrient Analysis: Calories: 157; Total Fat: 3 g; Satu-
⁄4 cup extra-virgin olive oil
1
rated Fat: 2 g; Polyunsaturated Fat: 0 g; Monounsaturated
1 teaspoon ground cumin Fat: 1 g; Cholesterol: 11 mg; Sodium: 40 mg; Carbohy-
1 teaspoon chili powder drates: 31 g; Fiber: 4 g; Protein: 4 g
2 teaspoons garam masala powder
2 tablespoons minced garlic (6 cloves) HARI NAYAK, an internationally renowned chef,
2 teaspoons salt restaurateur, and food writer, has pioneered the next
2 tablespoons minced fresh cilantro generation of Indian cooking with his cookbook Modern
Indian Cooking.
Preheat oven to 375˚F. Drizzle potatoes with extra-
virgin olive oil.
Toss potatoes with cumin, chili powder, garam
masala, garlic, and salt. Place on a nonstick baking
sheet and roast for 20 minutes or until just tender.
Give the baking sheet a good shake after 10 minutes
to keep the potatoes from sticking. Remove the
potatoes from the oven, toss with cilantro, season
with salt and pepper to taste, and serve hot.
⁄2 orange, in segments
1
1 banana, sliced
APRIL 2011 33
By David Feder, RD
Makes 8 servings
APRIL 2011 35
Date Flan
Makes 12 servings
Makes 4 to 6 servings
APRIL 2011 37
Lifestyle chat
A
uthor of the wildly popular New York Times Easy, Impressive
best-selling titles Naturally Thin and The Frittata (Breakfast)
250
When food sensitivities are causing inflammation or symptoms, the best 200
pg/ml
way to improve your health is to identify and avoid your specific trigger 150
foods. However, this is easier said than done. Reactions often remain 100
hidden and even so-called “anti-inflammatory” foods like salmon, olive oil, 50
blueberries, or other fruits and vegetables can actually cause 0
inflammation and symptoms in sensitive individuals. IL-4 IL-6 IL-8 IL-10 GM-CSF IFN-g TNF-a
The patented Mediator Release Test® (MRT®) is your best option to 300
150
Annual Scientific & Educational Meeting showed MRT® was able to predict 50
250
When food sensitivities are causing inflammation or symptoms, the best 200
pg/ml
way to improve your health is to identify and avoid your specific trigger 150
foods. However, this is easier said than done. Reactions often remain 100
hidden and even so-called “anti-inflammatory” foods like salmon, olive oil, 50
blueberries, or other fruits and vegetables can actually cause 0
inflammation and symptoms in sensitive individuals. IL-4 IL-6 IL-8 IL-10 GM-CSF IFN-g TNF-a
The patented Mediator Release Test® (MRT®) is your best option to 300
150
Annual Scientific & Educational Meeting showed MRT® was able to predict 50
Kosher Trends
What’s religion got to do with it?
meat is unfit for kosher use. (The word “kosher” is
actually derived from the Hebrew word for “fit.”)
Appealing to nonmeat eaters, kosher preparation
demands the meticulous inspection of fruits and
Not much as it turns out.
vegetables lest any impurity, especially bugs, end
up in the final product. Processing equipment and
T
here’s no doubt the kosher trend is hotter surfaces must be kept pristine for all those reasons
than the filling of a microwaved blintz. and more: Kosher demands a strict separation of
The evidence? Only about 800,000 of meat and dairy down to the microscopic level. Even
the country’s 5.2 million Jews keep strict pipes carrying steam to industrial cooking vessels
kosher, yet the sales of kosher products rack up must be cleaned, flushed, and kept in top condition.
more than $13 billion annually. Then there’s the fact Simply put, kosher food is prepared in facilities so
that growth in this once-niche aspect of the food clean you could eat off them.
industry has been climbing at a double-digit rate This level of food safety and oversight has
for more than a decade. That nearly one half of all increased with technology. And the oversight
foods and beverages produced in the United States involves not just facilities at which kosher foods are
are certified kosher could be another big indication. made and handled but also processing and distribu-
But the real eye-opener? Nearly two thirds of the tion sites for all the ingredients that go into kosher-
consumers who regularly purchase kosher certified certified food and beverage preparation.
products are not even Jewish! The idea that kosher food is healthier has been
You’d think the surge in kosher purchases by around for a while but is met with protests from
so many who are not religiously bound to would many insiders because the food is made according
be a mystery worthy of the great and well-known to religious standards, and rabbinical supervi-
Kabbalah scholars of our time. But since Madonna sion doesn’t necessarily make it healthier. After
is busy, we have to look at what’s happening in all, the foremost point is spiritual purity. And
the kosher industry to understand the trend and there’s nothing that keeps a kosher item from
why “kosher” is such a sought-after mark. And two being loaded with fat, sugar, artificial flavors
3&6 AND
Lubinsky notes that the kosher
industryFIBER
has moved dramati-
FORTIFIED FLAX
“The ORIGINAL” ground flax seed from
FLAX
cally in the last few years toward
producing even healthier prod-
• High in lignans
ucts. He says the biggest para-
digm shift in kosher processing • Boosts immune system
in the past year is that “many • Increases energy & vitality
conventional kosher items are
now deliberately produced with a Nutritious OMEGA-BAR
more health-conscious consumer • Fruit & fiber energy bar
45 billion cfu
Patrick Gharrity
A New Southwestern
Sensibility
M
any people seem to think that if your
restaurant is in Santa Fe, New Mexico,
most things on the menu are going to
be spicy, but that’s not the case,” says
Chef Patrick Gharrity, executive chef of La Casa Sena.
Not that the chef can’t bring on the heat when
it’s needed. “There are some chiles I like to use in
moderation, particularly the pasilla chile, which is a
dark, medium-heat chile that’s great in mole sauces.
Each chile is unique, and one thing that is especially
important here, since we have about 1,800 different
labels in our cellars, is that chiles pair well with
wine,” he says.
Another reason Gharrity is light handed with PHOTO BY MOLLY WAGONER
chiles is purely a matter of good business. “Many
visitors to the city just really don’t want food that La Casa Sena’s Fresh
Herb Vinaigrette
has too much heat,” says the chef whose two
favorite spots for “eating vacations” are Chicago
and San Francisco.
Gharrity may not be obsessed with chiles, but he’s
happy to expound on his current love: quinoa. “It’s
my favorite ingredient for both dining rooms,” he
says, referring to the fact that La Casa has a “split
personality”: There’s La Cantina on one side, where
the waitstaff sing show tunes alongside a Baby
Grand piano, and the old Sena House built in 1868,
where five-course gourmet meals are served.
Quinoa, says the chef, is largely misunderstood.
“It’s not actually a grain but a type of broadleaf. It’s
very healthy, and you can find red, black, and white
varieties,” he says. A little research reveals that the
pseudograin has a filling fiber content. Quinoa’s
full complement of amino acids makes it a complete
protein that rates as a meat substitute. Gharrity likes
its mild flavor that mixes into a variety of foods,
from breakfast oatmeal and fruit or combined with
— Michele Deppe
TM
K
nown for his intimi- the fancy gadgets came into play.
dating presence as
Gordon Ramsay’s If you had to limit your spice rack to five spices,
sous chef on the hit which would they be and why?
television show Hell’s Kitchen, l Kosher salt: It’s coarse so it dissolves when neces-
Scott Leibfried is equally busy sary but also maintains its integrity when used for
behind the camera. He consults finishing or on the rim of a cocktail.
with Ramsay regarding the l Smoked paprika: It adds depth to any dish when
featured restaurants on the TV used in the correct amount.
series Kitchen Nightmares, and he has a consulting l Curry powder: I love it to season seafood simply.
company that creates cool concepts and efficient l Chili flakes: I like spicy food. Hot sauces work
systems for restaurants and hotels. great, too.
And Leibfried tackles his time off with equal l Dried thyme: It has a great flavor for a dried herb
intensity. “The only two things that please me more as long as it is used appropriately.
than being in the kitchen are recklessly skiing with
my buddies in Park City, Mammoth or, if time is What single dish or food could you not live without?
limited, Big Bear, and fishing, too. A special place for Pasta. There’s nothing like fresh pasta! Vegetables,
me is Martha’s Vineyard,” he says. The passionate seafood, peas, and pancetta—bring it on. Pizza, too.
deep-sea fisherman, who once slayed a 250-pound
shark, has recently opened a seafood restaurant What dish do your friends and family request most?
with his corporate partners. I made the mistake of exposing them to a proper
prime rib roast and a brined pork rack. For me
What are your top five favorite cookbooks or personally, it’s my barbeque. I use hard-wood char-
cooking technique books? coal and lightly smoke meat, fish, and vegetables.
l Bouchon by Thomas Keller: I love that style of
food.
l Nobu: The Cookbook by Nobu Matsuhisa: I was on
Grilled Salmon Filet With Shaved Fennel,
a project and needed a crash course on sushi rice. Radishes, and Lemon Oil
l Cookbooks by Donna Hay: She makes it easy and
offers great ideas for a home enthusiast that can be Serves 2
taken to the professional kitchen.
l River Café Cookbook by Ruth Rogers and Rose Two 6-ounce salmon filets
Gray: I love simple Italian that is traditional. 2 lemons, zested and then juiced
l Momofuku by David Chang and Peter Meehan: It’s 1
⁄2 cup extra-virgin olive oil
different and fun. Salt and pepper to season
Uncommon Taste
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Homemade
Gyoza
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