Lackmann Chefs

2009-07-28T15:57:00.000-07:00

When I grill salmon, I usually marinate it in a simple olive oil and garlic marinade, but this weekend I wanted to try something different. Since I just wrote about the benefits of ginger, I thought I'd make something with ginger. And since I happened to have a lot of fresh basil on hand, I ended up making a basil ginger marinade.

I love the combination of basil and ginger. Many ginger marinades call for soy sauce, but i avoid soy, so I made this marinade without it.

Basil Ginger Salmon Marinade
Ingredients
2 6 oz salmon filets
2 cloves garlic, minced
1/2 tsp. ground ginger
3 T extra virgin olive oil
1 T red wine vinegar
4 T. chopped fresh basil
salt to tastepepper to taste
pinch cayenne pepper (optional)

Directions:
Make three our four shallow cuts on each side of the salmon filets. Set aside.
Mix all marinade ingredients in a large bowl. Add the salmon and coat both sides well. Make sure to get the mixture into the shallow cuts that you made. I like to stuff some of the minced garlic pieces in them.
Marinate for one hour in the refrigerator.

Guten Apetite!

10 Health Benefits of Ginger

2009-07-28T15:53:00.000-07:00

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb:

Ovarian Cancer TreatmentGinger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Colon Cancer PreventionA study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells.

Morning SicknessA review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness.

Motion Sickness RemedyGinger has been shown to be an effective remedy for the nausea associated with motion sickness.

Reduces Pain and InflammationOne study showed that ginger has anti-inflammatory properties and is a powerful natural painkiller.

Heartburn ReliefGinger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose.

Cold and Flu Prevention and TreatmentGinger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract.

Migraine ReliefResearch has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.

Menstrual Cramp ReliefIn Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic NephropathyA study done on diabetic rats found that those rats given ginger had a reduced incidence of diabetic nephropathy (kidney damage).

How about some ginger in your next recipe?

Small Changes, Big Rewards

2009-06-18T05:47:00.000-07:00

According to a recent study, millions of middle-age Americans find it difficult to follow the recommendations to eat more fruits and vegetables and exercise more. In fact over the last 20 years, middle-age Americans who eat the daily recommended fruits and vegetables has dropped from 42% to 25%! You won’t be surprised to hear that the obesity rate has gone up from 28% to 36%.

Eating well should be a lifelong practice, but many people find it challenging to keep up with all of the “rules” of how many fruits and vegetables to eat. It really isn’t that complicated. Telling someone who eats only processed foods might find it difficult to eat 5 servings of fruits and vegetables. Instead, they can start slowly. If eating an apple or broccoli is unappetizing, there are hundreds of recipes that incorporate more whole foods and might sound more appealing to the non-fruit or vegetable eater.

The important thing is that people realize that a diet high in chemicalized artificial junk foods increases one’s risk of developing heart disease or other chronic ailments. Why wait until you get sick to fix the problem? It seems that many people live by the quick fix mentality. They take a pill and eat whatever they want. Sure the pill may reduce the symptoms, but it’s not doing the other 100 things that proper eating and exercise can do for you.

Have you recently revamped your diet to incorporate more fruits and vegetables? Have you worked with someone who was completely resistant to this change, but eventually saw the light?

All about Food Allergies

2009-06-15T14:46:00.000-07:00

All About Food Allergies
- The following is from the International Food Information Council

Allergies affect the lives of millions of people around the world. Fresh spring flowers, a friend's cat or dog, even the presence of dust can make people itch, sneeze, and scratch almost uncontrollably. But what about that seemingly innocent peanut butter sandwich, glass of milk, or fish fillet?
A growing number of Americans have an allergy to these or other foods. Food allergies can be life threatening. Knowledge about food allergies can help save a life.

What is a food allergy?

Food allergy is a reaction of the body's immune system to something in a food or an ingredient in a food—usually a protein. It can be a serious condition and should be diagnosed by a board-certified allergist. A true food allergy (also called "food hypersensitivity") and its symptoms can take many forms.
Which foods cause food allergy?
The eight most common food allergens—milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish—cause most food allergic reactions. However, many other foods have been identified as allergens for some people, such as certain fruits or vegetables and seeds. Most children with food allergies to milk, eggs, soy, and wheat will outgrow their allergy. However, allergy to peanuts, tree nuts, and fish usually persists. Shellfish allergies often develop during later childhood or adulthood, and the most common food allergy among adults is shellfish. Peanuts and tree nuts account for most of the severe cases of food allergy.

What are the symptoms of food allergy?

Symptoms of food allergy differ greatly among individuals. They can also differ in the same person during different exposures. Allergic reactions to food can vary in severity, time of onset, and may be affected by when the food was eaten. Exercise can also be a factor too.
Some food allergies affect only the gastrointestinal tract (stomach and intestines). These are often infant or early childhood conditions, but some can persist. An example of a persistent allergy is celiac disease, which is an abnormal immune response to certain proteins in gluten, a type of protein found in wheat and barley. This condition is also diagnosed in adults — in fact, the most common age at diagnosis now is about 40, and most patients have had at least 10 years of symptoms before diagnosis.
Common symptoms of food allergy include skin irritations such as rashes, hives, and eczema, and gastrointestinal symptoms such as nausea, diarrhea, and vomiting. Sneezing, runny nose, and shortness of breath can also result from food allergy, but such symptoms are usually seen at the same time as symptoms in other areas of the body in a more severe reaction. In other words, isolated sneezing and runny nose, or isolated shortness of breath is not common with food allergy. Some individuals may experience a more severe reaction called anaphylaxis.

What is anaphylaxis?

According to the American Academy of Allergy, Asthma and Immunology (AAAAI), anaphylaxis is a life threatening allergic reaction. It is a condition which affects several different parts of the body which may include the skin: flushing, itching, or hives ; the airway: swelling of the throat, difficulty talking or breathing ; the intestines: nausea, vomiting, or diarrhea ; and the ability of the heart to pump blood: low blood pressure or unconsciousness .
Symptoms usually appear rapidly, sometimes within minutes of exposure to the allergen, and can be life threatening. Immediate medical attention is necessary when anaphylaxis occurs. Standard emergency treatment often includes an injection of epinephrine (adrenaline) to open up the airway and help reverse the reaction.

Do I have a food allergy?

Of all the individuals who have any type of food sensitivity, most have food intolerances. Fewer people have true food allergy involving the immune system. According to recent studies, approximately 11 million Americans — 2% of adults and 6 – 8% of children under the age of 3, have a true food allergy.
What are other reactions or sensitivities to foods called?
Other reactions to foods that don't involve the immune system are commonly called food intolerance. Such reactions can be divided into “toxic” or “non-toxic” non-immunologic reactions to foods. Toxic reactions to foods include bacterial food poisoning, which can cause diarrhea. A non-toxic reaction is caused by a variety of naturally occurring components in food, resulting in a chemical or “drug-like” reaction when consumed at high enough doses. An example would be the “burning” sensation experienced when eating foods like chili peppers.
Non-toxic types of food intolerance can also include adverse reactions to a food substance that involves digestion or metabolism (breakdown of food by the body). Lactose intolerance is an example of the most common type of food intolerance. It occurs when a person lacks an enzyme needed to digest milk sugar. If a person who is lactose-intolerant eats too much of a milk product, they may experience symptoms such as gas, bloating, and abdominal pain.
Other suspected adverse reactions such as fatigue, behavior problems, and many other symptoms attributed to foods such as corn, high fructose corn syrup, and sugar, for example, have not been proven.

Am I allergic to food additives?

Probably not. Misconceptions abound regarding allergy to food additives and preservatives. Although some food additives, like sulfites, have been shown to trigger asthma or hives in certain people, most studies performed on additives with modern methods have been negative. Sulfite sensitivity or sulfite-induced asthma is an exception though. It affects about 6% of people with asthma. When they eat food or beverages with a high enough concentration of sulfite, it can cause a severe asthma attack that could be life-threatening.
Aspartame, monosodium glutamate, and several food dyes have been studied extensively. Scientific evidence shows that they do not cause allergic reactions.
What should I do if I believe I have had an adverse reaction to a certain food?
You should see a board-certified allergist to get a diagnosis. An allergist and dietitian can best help the food-allergic patient manage dietary issues with little sacrifice to nutrition or the pleasure of eating.
Making a diagnosis may include:
A thorough medical history;
The analysis of a food diary; and
Several tests including skin-prick tests, RAST tests (blood test), and food challenges (using different foods to test for allergic reactions).
Once a diagnosis is complete, an allergist will help set up an action plan to manage allergic reactions that may occur. An action plan may include taking medication by injection to control allergic reactions. Information on how to avoid the food(s) should also be provided.
Reading food labels for all foods is important to effectively manage true food allergies.
What important information should I know and share with my family and friends?
Because food allergy can be life threatening, the allergy-producing food must be completely avoided. If you, or someone else, are experiencing a severe food-allergic reaction, call 911 (or an ambulance) immediately.
Most life-threatening allergic reactions to foods occur when eating away from the home. It is important to explain your situation and needs clearly to your host or food server. If necessary, ask to speak with the chef or manager. Some foods have been reported to cause reactions when inhaled, as with the steam from poached fish or boiling crab pots. It is very important to know how cross-contact of foods can occur in a restaurant, bakery, or home, in order to safeguard yourself against an allergic reaction. An allergist and the Food Allergy and Anaphylaxis Network can help you.

The Food Allergen Labeling and Consumer Protection Act (FALCPA), an FDA law implemented in January 2007, requires allergens to be listed on food labels in easily understood language. Always look at the listings on labels to determine the presence of the eight major allergens. Since food and beverage manufacturers are continually making improvements, food-allergic persons should read the food label for every product purchased, each time it is purchased.
Many different foods can cause food-allergic reactions. However, most reactions to foods are not true food allergies, but some type of food intolerance.

Food sensitivities may be a. . .
· food allergy
or
· food intolerance.
The eight most common food allergens are milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish.
If you, or someone else, are having a serious allergic reaction to a food, CALL 911 (or an ambulance) immediately!

A Special Thai Beef

2009-05-27T16:02:00.000-07:00

With all those little Thai chilis coming into their own and my Thai Basil at its peak I've been trying to use as much of them both as possible. Especially since one of my primary recipes is off limits this year. With our exceptionally warm spring here in the Northeast, shellfish is pretty much a no go for now - the warm water creates a bacteria that affects the little guys and so my normal consumption of Thai Mussels is non-existent this year. But there are a million ways to use the ingredients and one of my favorites happens to be one of the easiest.

Thai Beef
1 to 1 1/2 pounds beef (I used a thick cut NY steak but flank steak is also a good choice), sliced thinly across the grain
1 sweet onion chopped into large pieces
2 to 3 cloves of garlic minced
2 or more Thai Hots or 1 medium Thai Dragon Pepper
Black Vinegar (available at Asian Markets or Central Market here in New York but if you can't find Black Vinegar you can substitute balsamic)
Handful of Thai Basil (can substitute Italian basil if you wish)
Olive oil
Salt and Pepper
Cooked rice
Sauté the onion in a little olive oil over medium high heat. When it starts to get soft, add the garlic and Thai Hots. Sauté until onion is just starting to turn golden. Remove from pan and reserve.

Add a bit more oil to the pan. Add about 1/2 of the beef, making sure you don't crowd it. Sear it just 2 to 3 minutes on each side - you want it browned but not cooked all the way through. Remove from the pan and reserve. Repeat with remaining beef.

When the final batch of beef has been browned, leave it in the pan, and add back the reserved beef and onion mixture. Add about 2 tablespoons of fish sauce and 2 tablespoons of black vinegar to the pan. Roughly tear the Thai basil and add it to the pan. Stir until all the beef and vegetables have been coated with the liquids. Continue cooking until the basil is starting to wilt and the liquids have thickened slightly.

Serve the beef over the cooked rice.

For additional flavor, cook the rice in chicken stock and add a splash of black vinegar and fish stock to the pan.

"Season with your Senses"

Christian

A great Brownie

2009-05-22T05:28:00.000-07:00

I made these brownies a few days ago in response to some of my friends baking escapades.

The brownie recipe is from David Lebovitz' cookbook The Great Book of Chocolate. I made it in a 9" instead of 8" pan and then layered two brownies together. In between you'll find chocolate frosting and raspberry coulis. His recipe calls for a yummy ganache but I used a chocolate frosting that I had leftover from another project, instead. The red sauce is a raspberry coulis - basically just a pureed raspberry and sugar mixture that is strained to remove the seeds. There's also a bit of raspberry liqueur in it. On the plate is a little thickened heavy cream.

This presentation was really super rich - the kind of dessert you'd buy while dining out and four of you would each grab a spoon and dig in. And even then, there might be leftovers. A regular single layer of brownies cut into smaller portions would be perfect with a glass of milk or cup of tea, though.

David has two brownie recipes in this book. The recipes are similar but with slight differences to appeal to personal taste. I recommend you buy the book and try them both!

Putting a Freeze on Tradition

2009-04-22T05:50:00.000-07:00

When I think about codfish, my thought process goes like this: How healthy are the populations? Where is it ranked on the ocean-friendly fish cards from Chefs partners and friends like the Blue Ocean Institute? And finally, how does it taste?

But I rarely consider the culture surrounding the preparation of cod. A recent New York Times article reminds us that as industrialization progresses and artisanal food preparation methods decline, we stand to lose something equally as important: tradition.

In Portugal, salt cod, known as bacalhau, is the foundation of the cuisine, with over 1,000 recipes for its use. Preparing it is a time-intensive process that depends on knowledge accumulated or handed down over time. Today, this culinary tradition is eroding as dietary habits are changing, cod is becoming more scarce and more expensive–and the method is being replaced by something some traditions can’t touch: convenience.

The frozen bacalhau industry is on the rise in Portugal, and according to at least one industry executive, “traditional cod will soon be a thing of the past.”

Framed as progress, this is troubling. What do we have to lose from freezing bacalhau? For one thing, energy. Salting as a preservation method is a sustainable technique that doesn’t require massive amounts of energy. Just salt.

We also stand to lose flavor, amibiance (imagine tapas spots replacing those attractive hanging strips of cod with dangling boxes of frozen fish?)–and the sense of fulfillment we experience when engaging in a rich culinary tradition. On the other hand, we’ll still have convenience.

Giddy Up For Chocolates With A Kick

2009-04-21T15:05:00.000-07:00

Cowgirl Chocolates of Moscow, is known for its sweets that turn up the heat. The company adds chiles, pepper, and other spices to its chocolates, caramels, and candy treats for a fiery taste.
Its newest products follow that theme. We’ll use our patented scale of 1 to 10 lip-smackers on them, with 1 being the “Bleh, save your money’’ far end of the spectrum; 5 being the “I’m not sure I’d buy it, but if it was just there, I might nibble some’’ middle-of-the-road response; and 10 being the “My gawd, I could die now and never be happier, because this is the best thing I’ve ever put in my mouth’’ supreme ranking.

Cowgirl Chocolates Roasted Hazelnut Toffee: This is hard, teeth-sticking toffee bark with hazelnuts, that’s covered in chocolate. The toffee is so good on its own that I don’t think you really need the subtle spicy note at the end. It proves more of a distraction. An 8-ounce package is $16.50. Rating: 6 lip-smackers.

Cowgirl Chocolates Caramel Nut Clusters: Crunchy pecans, almonds, and cashews are enveloped in dark chocolate. They look like most any nut clusters, but bite into one, and at the very end, your tongue will be on fire. This one packs quite the wallop. A 4-ounce package is $12.95. Rating: 5 lip-smackers.

Cowgirl Chocolates Pumpkin Spice Caramel Corn: If you took the streusel from streusel pumpkin coffeecake and mixed it with caramel corn, this is what you would get. And that’s a good thing. A very good thing. This is a winning combination of flavors and textures, without any burn. Folks in my office couldn’t stop eating it. A 6-ounce package is $8.95. Rating: 9 lip-smackers.