3 Reasons Why Restaurant-Food Tastes Better When Priced Expensively: Scientists Explain...

A scientific research from Cornell University found diners tend to rate the quality of their food higher if they pay more for it, and people who pay less for the same exact meal report feeling more guilty, bloated and uncomfortable.

The researchers offered 139 diners an all-you-can-eat buffet at a chic Italian restaurant for either $4 or $8 dollars. Though the diners ate the same food and the same amount, those who paid $8 rated their meal an average of 11 percent higher. The $4 diners were more likely to feel guilty and that they had overeaten.

Scientists determined that our sense of smell is affected by the information that is processed by the brain. Parmesan cheese and vomited undigested food are both full of butanoic acid, but we react differently according to the information we are provided with: we have a good response to the smell of Parmesan cheese, while we feel displeasure at the vomit.

Auguste Escoffier understood this psychological effect very well, thus he enthusiastically used deceiving power. He gave fancy names to his foods and served them on gold-plated silver dishes, having obtained a shiny clean plate collection from estate sales of aristocratic families. Escoffier never used plain names such as “steak with gravy sauce,” he provided magnificent names such as “filet de boeuf Richelieu.” He dressed his waiters in tuxedoes and personally directed the design of the interior of his restaurant. In short, his idea was that there must be a perfect atmosphere for a perfect dish, realizing that the atmosphere significantly affects our senses.

The cool people at College Humor even took on this well-documented economic trend with their trademark wit in a video:



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The Legendary Experiment that Embarrassed Wine Experts Around the World

A small amount of food in our mouth is only a small part of what we think when we taste it. Equally important are all the past experiences in our brains. In 2001, Frédéric Brochet at the University of Bordeaux tested two different bottles of the same medium quality wine (Morrot, Brochet and Dubourdieu 2001). One bottle had a luxury brand name, while the other was a plain brand. When experts tasted them, they evaluated the two wines as being completely different. The one bottled as a luxury brand received the comments “Tastes good with a good oak fragrance, several indefinable and complex tastes are harmoniously balanced, and it swallows smoothly.” On the other hand, the one bottled as a plain brand received the comments “The fragrance is weak and evaporates quickly. It has low proof, is flat, and tastes stale.” Although we taste all flavors simultaneously, and the trained wine experts made a lousy mistake, it is not solely their fault. From the beginning, prejudices direct our brains not to distinguish actual sense from perception. If we think that a wine is cheap, we really taste cheap wine.

The scientific inquiry adds to the body of research around how to maximize restaurants' bottom lines while managing customers' waistlines. Price cuts can actually hurt people's perception of a restaurant and cause diners to feel their meal was less worthwhile, the researchers found.

Another good example of this phenomenon, just consider lobster. Despite the fact that the price of lobster has plummeted to record lows, you will rarely see those savings passed on in a restaurant. An expert explains this paradox:

Putting an expensive item like lobster on the menu can also make it easier for restaurants to sell mid-tier items by making them seem cheaper by comparison. In addition, when it comes to steep price cuts, diners can often react with suspicion.

Therefore, next time you dine in a fancy restaurant, you might wonder... Is this expensive steak priced for hefty profit or to make it taste better?



Do you know? What is the Ideal Human Diet According to the Latest Scientific Findings- 2015



References:

Morrot G1, Brochet F, Dubourdieu D. 2001. The color of odors. Brain Lang. 2001 Nov; 79(2):309-20. PMID: 11712849

Nak-Eon Choi and Jung H Han. 2015.  How Flavor Works: The Science of Taste and Aroma. Wiley-Blackwell; 1st edition. ISBN-13: 978-1118865477



FEATURED RECIPE: How to Make Sweet Golden Egg Threads- Fios de Ovos Recipe- (Portuguese)- Foi Thong (Thai)

The 10 Commandments for Sous Vide Cooking

The way we cook our food is as important as the way we prepare and store it. Inadequate cooking is a common cause of food poisoning. Some people are more at risk from food poisoning than others. Vulnerable groups include pregnant women, young children, the elderly and anyone with an illness. Special care should be taken when preparing, cooking, serving and storing food for these groups.

Learn "sous vide cook" tips for preventing food poisoning. Take the guesswork out of cooking meat, poultry, seafood, vegetable and other dishes. Just follow these simple guidelines and you will be in safe hands.


1) The minimum acceptable sous vide cooking temperature is 55°C for all meats, except poultry for which the minimum acceptable sous vide cooking temperature is 60°C. 

2) Food grade sous vide pouches (polyethylene, polypropylene) must be used to package foods. 

3) Sous vide cooking below 55°C must not exceed a period of 4 hours. Foods held at temperatures below 55°C for longer than 4 hours must be discarded. 

4) The maximum storage time for refrigerated raw (un-pasteurized) sous vide pouched food is 2 days. All sous vide pouched foods stored under refrigeration must be labeled with date, time, discard date and identity. 

5) Seafood sous vide style cooking that does not meet a 6.5-log10 reduction of bacteria requires an additional control of freezing for parasite destruction. 

6) Vacuum packaging equipment should be set to deliver enough pressure that sous vide pouches do not float – machines should be able to deliver 90 to 95% pressure. 

7) Internal digital probe tip thermometers accurate to ±0.1°C must be used to monitor temperatures. How to take the temperature of foods; just use a needle type probe tip-- digital thermometer. Apply a piece of cell foam tape to the sous vide pouch where the probe thermometer will be inserted. This will prevent the vacuum from being lost in the pouch, and prevent any leakage when the probe thermometer is inserted and removed. Stick the thermometer into the interior of the food at its thickest point. Thermometers that will be used in restaurant or commercial condition should be calibrated, traceable, and certified. 

8) Sous vide pasteurized foods must be used within 3 days of refrigerated storage. The food safety standard maximum storage time for refrigerated fully pasteurized sous vide pouched food is 7 days. 

9) The optimal cooling rate for sous vide pouched foods after pasteurization is to bring foods to below 3°C within 2 hours using a 50:50 ice water slurry. Food safety standards for cooling rates are to bring foods to below 4°C within 6 hours (2 hours from 60°C to 20°C and 4 hours from 20°C to less than 4°C). Due to the risk of botulinum in vacuum packaged foods, the food safety standard must be further reduced to cool and store at a minimum of 3.3°C. 

10) All sous vide pouched foods must be stored in the refrigerator, at temperatures of 3°C and lower (using ice or equivalent). The food safety standard maximum acceptable refrigeration temperature for sous vide packaged foods is 3.3°C. 


Related Blog Post: Be a Sous-Vide Jedi Master! Perfect the art and science of sous vide cooking. Learn about the books that every padawan should read. Get back to the source... NOW, 9 Best Cookbooks for Sous Vide Cooking Technique.



References:


Christensen L, Gunvig A, Tørngren MA, Aaslyng MD, Knøchel S, Christensen M. 2012. Sensory characteristics of meat cooked for prolonged times at low temperature. Meat Science. 90 (2):485-9. 

Horowitz BZ. 2005. Botulinum toxin. Critical Care Clinics. Oct;21(4):825-39.

Juneja VK. 2003. Sous-vide Processed Foods: Safety Hazards and Control of Microbial Risks. In: Juneja VK, Novak JS, Sapers GM, editors. Microbial Safety of Minimally Processed Foods: CRC Press LLC.

Keller T, Benno J, Lee C, Rouxel S. 2008. Under Pressure: Cooking Sous Vide. New York: Artisan / Workman Publishing Company.

Krasnow MN, Zhang T, Caves M. 2014. The Effect of Different Amounts of Vacuum Applied During Sealing on Consumer Acceptance of Beef Gluteus Medius (Top Sirloin). Journal of Culinary Science & Technology. 12(1):84-90.

Mortensen LM, Frøst MB, Skibsted LH, Risbo J. 2012. Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef. Journal of Culinary Science & Technology. 2012/01/01;10 (1):75-90.

Myhrvold N, Bilet M. 2012. Chapter 3: Cooking Sous Vide. Modernist Cuisine at Home. 1st ed. Bellevue, WA: The Cooking Lab, LLC.

Ruiz J, Calvarro J, Sánchez del Pulgar J, Roldán M. 2013. Science and Technology for New Culinary Techniques. Journal of Culinary Science & Technology. 2013/03/01;11 (1):66-79. 

Synde Sebastiá C, Soriano JM, Iranzo M, Rico H. 2010. Microbiological quality of sous vide cook-chill preserved food at different shelf life. Journal of Food Processing and Preservation. 34(6):964-74. 

Synder Jr OP. 1995. The Applications of HACCP for MAP and Sous Vide Products. In: Farber JM, Dodds KL, editors. Principles of Modified-Atmosphere and Sous Vide Product Packaging. Lancaster, PA: Technomic Publishing Co. Inc.

The Culinary Institute of America. 2011. Sous Vide. The Professional Chef. Hoboken, New Jersey: John Wiley & Sons, Inc.

Yang CZ, Yaniger SI, Jordan VC, Klein DJ, Bittner GD. 2011. Most plastic products release estrogenic chemicals: a potential health problem that can be solved. Environ Health Perspect. Jul;119 (7):989-96.

Filet de Boeuf Richelieu- Beef Filet Richelieu Recipe

Prepare as Filet de Boeuf au Madere et Champignons (please refer to recipe below) but instead of the mushrooms, garnish with braised lettuce (refer to recipe below), stuffed mushrooms (refer to recipe below), small stuffed tomatoes (refer to recipe below) and small Pommes Chateau (refer to recipe below). Finish the accompanying sauce without the Madeira.

Madeira is a fortified Portuguese wine made in the Madeira Islands. Madeira is produced in a variety of styles ranging from dry wines that can be consumed on their own as an aperitif, to sweet wines more usually consumed with dessert. Cheaper versions are often flavored with salt and pepper for use in cooking.

Some wines produced in small quantities in Crimea, California and Texas is referred to as "Madeira" or "Madera", although those wines do not conform to the EU PDO regulations. In conformance with these EU regulations, most countries limit the use of the term Madeira or Madère to only those wines that come from the Madeira Islands.

FILET DE BOEUF AU MADERE ET CHAMPIGNONS

10 portions
Preparation Time: 2 hours


INGREDIENTS:

Stage 1
Fillet of Beef, larded 1- 1/2 kg
Butter  100 grams

Stage 2
Onions (roughly diced) 120 grams
Carrots (roughly diced) 120 grams
Celery (roughly diced) 120 grams
Bay leaf, crushed 1 piece
Thyme sprig
Fat bacon, diced 80 grams

Stage 3
Madeira 1- 1/2 dl

Stage 4
Fonds Brun (Brown stock) (refer to recipe below) 6dl
Tomato Puree 1/2 tablespoon
Arrowroot (flour) 15 grams approximately

Stage 5
Button Mushroom 750 grams
Butter 50 grams
Glace de Viande (meat glaze) (refer to recipe below) 1 tablespoon

Stage 6
Parsley, chopped


COOKING PROCEDURE:

1) Heat the butter in a deep pan, season the fillet and brown quickly on all sides. Remove to one side.

2) Add these ingredients to the pan, place the fillet on top. Spoon some of the fat over the fillet then cover with the lid and place in a hot oven at 220°C for approximately 40 minutes basting occasionally. Remove the lid for the last 10 minutes and keep underdone.

3) Remove the fillet, cover and keep warm. Place the pan on the stove and allow the vegetables and juices to heat gently and color without burning. Drain off the fat without disturbing the vegetables and sediment. Add the Madeira and reduce by half.

4) Add the stock and tomato puree, bring to the boil, skim carefully and simmer very gently for 7-3 minutes. Lightly thicken with the diluted arrowroot, adjust the seasoning as necessary, then pass through a fine strainer into a pan. Cover and keep warm.

5) Trim and wash the mushrooms. Heat the butter in a pan, add the mushrooms, season and saute well. When cooked, add the meat glaze and mix in.

6) Carve three or four slices from the fillet and arrange the rest on a suitable dish with the carved slices overlapping at one end. Arrange the mushrooms in bouquets at the sides and sprinkle with a little parsley. Serve accompanied with the Madeira sauce.


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BRAISED LETTUCE RECIPE (LAITUES BRAISÉES)

Plain boiled lettuce is dreadfully unexciting, but lettuce braised slowly in stock and herbs is a excellent dish. It goes well with Filet de Boeuf Richelieu. It can also be combined with other vegetables such as grilled tomatoes and sautéed potatoes to garnish a meat platter.

Boston lettuce, chicory, and escarole are all equally good for braising. Count on one 6- to 8-inch head per person.

For 6 people

6 heads of lettuce, 6 to 8 inches in diameter

Trim the stems of the lettuce and remove wilted leaves. Two at a time, hold each head by its stem and plunge up and down gently in cold water to remove all traces of sand.

A large kettle containing 7 to 8 quarts of boiling water
1- 1/2 tsp salt per quart of water
Salt and pepper

Plunge three of the heads in the boiling salted water. Bring rapidly back to the boil and boil slowly, uncovered, for 3 to 5 minutes until the heads have wilted. Remove and plunge for 2 to 3 minutes in a large basin of cold water. Repeat with the remaining lettuce. A head at a time, squeeze gently but firmly in both hands to eliminate as much water as you can. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles.

Preheat oven to 350 degrees.

6 thick slices of bacon
A 4-inch square of bacon rind

Simmer the bacon and rind in a quart of water for 10 minutes. Drain, rinse in cold water, and dry.

A 12-inch, fireproof, covered casserole
1/2 cup sliced onions
1/2 cup sliced carrots
3 Tb butter

In the casserole cook the onions and carrots slowly with the butter until tender but not browned. Push them to the sides of the casserole and arrange the lettuce triangles in the bottom, closely pressed against each other. Spread part of the vegetables over the lettuce, then the bacon and bacon rind.

About 2 cups good beef stock or canned beef bouillon, plus, if you wish, 1/2 cup dry white wine or dry white vermouth
A medium herb bouquet: 4 parsley sprigs, 1/4 tsp thyme, and 1/2 bay leaf tied in cheesecloth
A round of buttered paper

Pour in enough liquid barely to cover the lettuce. Add the herb bouquet. Bring to the simmer on top of the stove. Place the buttered paper over the lettuce, cover the casserole, and set in lower third of preheated oven. Regulate heat so lettuce simmers slowly for 1- 1/2 hours.

A lightly buttered serving dish

Remove the lettuce to the serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to syrup (about 1/2 cup).

2 Tb butter
2 to 3 Tb minced parsley

Off heat, swirl the butter into the sauce, then strain it over the lettuce, sprinkle with parsley and serve.

(*) If done in advance, do not sauce the lettuce until the last moment. Boil down the braising liquid and strain it into a saucepan. Reheat the lettuce by covering with buttered foil and setting it for about 15 minutes in a 350-degree oven. Just before serving, butter the sauce and pour it over the lettuce.

HOW TO MAKE STUFFED MUSHROOMS (CHAMPIGNONS FARCIS RECIPE)

Stuffed mushrooms make a good hot hors d’oeuvres or a garnish for a meat platter like Beef Filet Richelieu.

Preheat oven to 375 degrees.

12 fresh mushroom caps
2 to 3 inches in diameter, stems removed 2 to 3 Tb melted butter
A shallow, lightly buttered roasting pan
Salt and pepper

Brush the mushroom caps with melted butter. Place them, hollow-side up, in the roasting pan. Sprinkle lightly with salt and pepper.

3 Tb finely minced onions
2 Tb butter
1 Tb oil
3 Tb minced shallots or green onions
Stems from the mushroom caps, finely minced and squeezed in a towel to extract their juice

Sauté the onions in butter and oil for 3 to 4 minutes without browning. Then add the shallots or green onions and mushroom stems. Sauté as in the duxelles recipe.

Optional: 1/4 cup Madeira

Add the optional Madeira and boil it down rapidly until it has almost entirely evaporated.

3 Tb fine, white, dry breadcrumbs
1/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
4 Tb minced parsley
1/2 tsp tarragon
Salt and pepper
2 to 3 Tb whipping cream

Off heat, mix in the bread crumbs, cheeses, parsley, tarragon, and seasonings. A spoonful at a time, blend in just enough cream to moisten the mixture but keep it sufficiently stiff to hold its shape in a spoon. Correct seasoning.

3 Tb grated Swiss cheese
2 Tb melted butter

Fill the mushroom caps with the stuffing. Top each with a pinch of cheese and drops of melted butter.

(*) May be done ahead to this point.

Bake in upper third of a preheated, 375-degree oven for 15 to 20 minutes, or until caps are tender and stuffing has browned lightly on top.

TOMATOES STUFFED WITH BREAD CRUMBS, HERBS AND GARLIC RECIPE (TOMATES À LA PROVENÇALE)

One of the most savory ways of serving tomatoes is à la provençale. These tomatoes go well with many things—steaks, chops, roast beef, lamb, and roast or broiled chicken, broiled mackerel, tuna, sardines, herring, or swordfish. They may also be a hot hors d’oeuvre, or accompany egg dishes.

For 6 people

Preheat oven to 400 degrees.

6 firm, ripe, red tomatoes about 3 inches in diameter
Salt and pepper

Remove the stems, and cut the tomatoes in half crosswise. Gently press out the juice and seeds. Sprinkle the halves lightly with salt and pepper.

1 to 2 cloves mashed garlic
3 Tb minced shallots or green onions
4 Tb minced fresh basil and parsley, or parsley only
1/8 tsp thyme
1/4 tsp salt big pinch of pepper
1/4 cup olive oil
1/2 cup crumbs from fresh white bread with body
A shallow, oiled roasting pan just large enough to hold the tomatoes easily in one layer

Blend all the ingredients to the left in a mixing bowl. Correct seasoning. Fill each tomato half with a spoonful or two of the mixture. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the roasting pan; do not crowd them.

Shortly before you are ready to serve, place them in the upper third of the preheated oven and bake for 10 to 15 minutes, or until the tomatoes are tender but hold their shape, and the breadcrumb filling has browned lightly.

HOW TO MAKE POMMES CHATEAU

What are Chateau potatoes?

Potatoes turned into a barrel shape, and then blanched in boiling water, drained then refreshed in cold water, then cooked in the oven.


INGREDIENTS:

Potatoes 200g
Oil


COOKING PROCEDURE:

1) Peel and turn into barrel shape, boil for 3-5 min. and refresh.

2) Heat the oil and add the well-dried potatoes and lightly brown on all sides.

3) Season lightly woth salt and cook for about one hour in a hot oven at 230°-250°C

Watch a short YouTube video: Chef creating pomme Chateau's

HOW TO MAKE FONDS BRUN (BROWN STOCK)

Brown stock (in French: Fond brun or Estouffade) is one of the basic stocks (fonds) in French cuisine. Auguste Escoffier gives a recipe in Le Guide culinaire, which contains marrow bones, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several hours producing a dark brown liquid which is the basis for many other sauces, soups and stews. It is the basis of espagnole sauce and demi-glace.

Brown stock is used for brown sauces, consommés, and for the braising of vegetables and red meats. To give the stock a good color, the meat, bones, and vegetables are browned before they go into the kettle, otherwise the cooking procedure is the same as for a simple stock, which may also be turned into a brown stock if you brown the ingredients.

For 3 to 4 quarts

A shallow roasting pan
3 lbs. beef shank meat
3 to 4 lbs. cracked beef and veal bones
2 scrubbed, quartered carrots
2 halved, peeled onions

Heat oven to 450 degrees. Arrange the meat, bones, and vegetables in the roasting pan and place in the middle portion of the oven. Turn the ingredients occasionally so they will brown evenly, in 30 to 40 minutes.

An 8- to 10-quart kettle

Remove from oven and drain fat out of roasting pan. Transfer the browned ingredients to a soup kettle. Pour a cup or two of water into the pan, set over heat, and scrape up all coagulated browning juices. Pour them into the kettle.

2 tsp salt
2 celery stalks

Herbs and flavorings listed in the master recipe, tied in cheesecloth

Then, following the procedure in the master recipe cover the ingredients in the kettle with cold water, bring to the simmer, skim. Add the ingredients at the left and proceed with the recipe. Simmer the stock 4 to 5 hours or more.

HOW TO MAKE GLACE DE VIANDE (MEAT GLAZE)

This glace recipe, called glace de viande, is a concentrated reduction of ordinary brown stock. Glace de viande can be used to fortify sauces, and a spoonful of glace de viande is a great way to add flavor to other dishes. It stores well in the freezer, so in a pinch you can add water and turn the glace back into stock again.

Glaces are simple to make — you just reduce the stock until it turns thick and syrupy. A word of caution, however: If you make a glace from store-bought stock, make sure it is unsalted. Otherwise your finished glace will be insanely salty. To avoid this problem, you can make your own brown stock.


PREPARATION PROCEDURE:

1) In a large, heavy-bottomed saucepan, bring the stock to a boil and then lower the heat to medium. As the stock simmers, you may see scum or other impurities rise to the surface. Skim these impurities off with a ladle.

2) Once the stock has reduced by a little over half, pour it through a mesh strainer lined with cheesecloth into smaller pot. Lower the heat a bit and continue reducing, skimming as needed.

3) The glace is finished when the liquid has reduced by about three fourths and the glace is thick and syrupy. When you stir it, the glaze should coat the back of your spoon.

4) Let the glace cool, transfer it to a container with a lid and refrigerate or freeze.


RELATED RECIPE: French Style Creamy-Scrambled Eggs with Truffles



References:

Auguste Escoffier (Author), Charlotte Adams (Technical Editor). 2000. The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes. Crown Publishers, Inc. ISBN-10: 0517506629

Escoffier, Auguste; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; et al. 1903. Le Guide Culinaire, Aide-mémoire de cuisine pratique. Paris: Émile Colin, Imprimerie de Lagny.

Julia Child (Author), Louisette Bertholle (Author), Simone Beck (Author), Sidonie Coryn (Illustrator). 2001. Mastering the Art of French Cooking, Vol. 1. Alfred A. Knopf. ISBN-10: 0375413405

Jamie Oliver's Paleo- Grain Free COCONUT BREAD Recipe (Original Gluten-Free Sandwich Bread)

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Yield: One loaf

This unsweetened bread can be eaten much like regular bread. You can serve it plain or with butter, jam, peanut butter, sliced meat, or most any other accompaniment. Unlike wheat breads, this recipe does not use yeast. Leavening comes from eggs and baking powder. Since coconut flour lacks gluten, it does not hold together as firmly as regular bread. Its texture and appearance are different from wheat-based breads. This recipe makes one small loaf. You can toast it to accompany eggs in the morning, make almond butter and jam sandwich for your kids, or grill it Panini-style.


INGREDIENTS:

6 eggs
1/2 cup butter, melted or smooth, raw, unsweetened cashew butter
2 tablespoons honey
1/2 teaspoon salt
3/4 cup sifted organic coconut flour
1 teaspoon baking powder


BAKING PROCEDURE:

1) Blend together eggs, butter, honey, and salt.

2) Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps.

3) Pour into greased 9x5x3-inch or smaller loaf pan and bake at 350 degrees F (175 C) for 40 minutes.

4) Remove from pan and cool on rack.


Related Post: Try another vegan or paleo recipe! Get this one...  Healthy Leek Soup Recipe


Quick Tips:

a) You can use only the egg whites if you want. While beating the egg whites separately is not required, it helps the loaf rise to almost twice the size as adding the eggs whole.

b) Place a cup of water inside the oven. The steam from the dish of water helps the loaf rise and keeps it a nice white color.

c) Use homemade cashew butter made from unsalted raw cashews or purchase raw, unsweetened cashew butter in a jar.


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CALORIE COUNTER: Paleo Coconut Loaf Bread
Organic paleo loaf bread

C Grade
Serving Size 1 slice (43 g) = 40 Calories

Nutrition Facts

Per Serving	% Daily Value*
Calories 40
Calories from Fat 9
Total Fat 1g	2%
Saturated Fat 1g	5%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 90mg	4%
Potassium 210mg	6%
Carbohydrates 6g	2%
Dietary Fiber 6g	24%
Sugars 1g
Protein 5g
Vitamin A	0%
Vitamin C	2%
Calcium	4%
Iron	2%

*Based on a 2000 calorie diet


Why Paleo Loaf Bread is Good for You?

1. Very high in dietary fiber
2. No cholesterol
3. High in selenium
4. High in potassium


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Manhattan Clam Chowder Recipe of 3 Michelin Starred Chef Daniel Humm

Manhattan clam chowder has red broth, plus tomato for flavor and color. In the 1890s, this chowder was called "New York clam chowder" and "Fulton Fish Market clam chowder". Manhattan clam chowder was referenced in Victor Hirtzler's 1919 "Hotel St. Francis Cookbook." With the rise of the Italian and Portuguese populations in Rhode Island’s fishing communities in the middle of the nineteenth century came the introduction of the tomato instead of milk into traditional clam chowder., as tomato-based stews were already a traditional part of Portuguese cuisine.

By the twentieth century, this new version came to be called Manhattan clam chowder (some historians say that it was also called Coney Island clam chowder). It is believed that distainful New Englanders named the red-stained chowder after Manhattan because they believed New Yorkers were the only ones crazy enough to add tomato to a pristine white chowder.

Serves 4

Clam Chowder Sauce

INGREDIENTS:

5- 3/4 cups bottled clam juice
5 pounds littleneck clams
1/4 cup flour
3 tablespoons canola oil
3 shallots, sliced (1/4 inch)
2 ribs diced (1/4 inch) celery
2 heads garlic, halved
1 tomato, quartered
1 bunch parsley
1/4 cup tomato paste
1 cup white wine
2 tablespoons butter
3 sprigs thyme
Lemon juice


COOKING PROCEDURE:

1) In a medium saucepan over high heat, reduce the clam juice to 2 cups. Thoroughly scrub and rinse the clams under cold running water.

2) In a large pot, heat the oil over high heat. Add the shallots, celery, garlic, tomato, parsley, and tomato paste and stir constantly for 30 seconds.

3) Add the clams and stir for 30 seconds.

4) Add the wine, cover, and continue cooking over high heat until most of the clams have opened, 1- 1/2 to 2 minutes.

5) Transfer to a bowl and cool over an ice bath; discard any unopened clams. Reserve about 2 cups of cooking liquid. Remove all but 8 clams from the shells and cut away and discard the mantles, keeping only the bellies.

6) In a medium saucepan, combine the reduced clam juice with the clam cooking liquid and bring to a simmer. Remove from the heat and stir in the butter until emulsified.

7) Add the thyme sprigs, season with lemon juice to taste, and steep for 10 minutes.

8) Remove and discard the thyme sprigs.

Clam Ragout Recipe

INGREDIENTS:

1/4 cup Chicken Stock (refer to recipe below)
2 tablespoons diced (1/8 inch) shallot
1 cup fresh corn kernels
1/4 cup diced (1/4 inch) celery
Clams, reserved from making Clam Chowder Sauce
Confit Cherry Tomatoes (refer to recipe below)
1/4 cup green celery leaves
12 cherry tomatoes, halved
2 tablespoons cold butter
Salt


COOKING PROCEDURE:

1. In a medium sauté pan, bring the chicken stock to a simmer over medium-low heat.

2. Add the shallot and simmer until tender, about 2 minutes.

3. Add the corn kernels and simmer until cooked, 1- 1/2 to 2 minutes.

4. Add the celery and cook until tender, 2 to 3 minutes.

5. Add the clams, confit cherry tomatoes, and celery leaves. Continue simmering until the celery leaves have wilted and the cherry tomatoes and clams are warm.

6. Add the halved cherry tomatoes and the butter. Swirl the pan to melt the butter into the ragout and season with salt to taste.


To Finish

Celery leaves
Olive oil

7. Divide the clam chowder sauce among 4 bowls, reserving 1/4 cup for finishing.

8. Divide the clam ragout among the bowls.

9. Aerate the reserved clam chowder sauce with a hand blender and spoon the foam on top of each dish.

10. Garnish with celery leaves and 2 clams in their shells and finish with olive oil.

Chicken Stock Recipe

Makes 4 quarts

INGREDIENTS:

10 pounds chicken backs and necks
15 pounds ice cubes
1 cup diced leek, white part only
1/2 cup diced celery
1/2 cup diced celery root
1/2 cup sliced shallot
1/2 cup diced fennel
5 white peppercorns
1 bay leaf
1 sprig thyme


COOKING PROCEDURE:

1) Rinse the chicken backs and necks well under running water for 5 minutes.

2) Place the backs and necks in a 20-quart stockpot, top with the ice, and bring to a simmer over medium heat.

3) Simmer for 15 to 20 minutes, skimming off all of the impurities and fats that rise to the top.

4) After the stock is skimmed, add the leek, celery, celery root, shallot, and fennel. Make a sachet by wrapping the peppercorns, bay leaf, and thyme in cheesecloth.

5) Add the sachet to the stock.

6) Simmer, uncovered, for 3 hours, skimming every 30 minutes.

7) Strain through a chinois and chill over an ice bath.

8) Store in an airtight container in the refrigerator for up to 1 week or freeze in ice cube trays for up to 1 month.

Confit Cherry Tomatoes Recipe

Makes 12

INGREDIENTS:

12 cherry tomatoes
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon sugar


COOKING PROCEDURE:

1. Preheat the oven to 200°F.

2. Bring a large saucepan of salted water to a boil.

3. Using a paring knife, mark a shallow X on the bottom of each tomato. Add to the boiling water for 3 to 4 seconds. Immediately transfer to an ice bath and, once cool, remove the skins with a paring knife, being careful not to cut into the flesh.

4. Toss the peeled tomatoes in the olive oil, salt, and sugar.

5. Place on a rimmed baking sheet lined with parchment paper and bake for 1- 1/2 hours, until the tomatoes are slightly shriveled and about one-quarter of their original size.

6. Cool to room temperature and refrigerate in an airtight container for up to 3 days.



Watch related cooking video:



REFERENCE:

Marcus Wareing said his favorite cookbook is one by Chef Daniel Humm at Eleven Madison Park in New York City.

Daniel Humm (Author), Will Guidara (Author), Francesco Tonelli (Photographer). 2013. I Love New York: Ingredients and Recipes. Ten Speed Press. ISBN-13: 978-1607744405



Are you a fan of Bradley Cooper or Sienna Miller? Do you like movies about food and cooking? Then you should download this FREE cookbook immediately... BURNT Movie Recipes

How to Make Sparkling Tomato Soda

Serves 4

INGREDIENTS:

Soda Base

18 large ripe heirloom tomatoes
3 stalks diced (1/2 inch) celery
6 tablespoons freshly grated horseradish
4- 1/2 tablespoons salt
Basil leaves from 2 large bunches
Leaves of 9 sprigs lemon thyme
1- 1/2 jalapeño chiles, stemmed and seeded


PREPARATION PROCEDURE:

1) Bring a large pot of water to a boil. 

2) Core the tomatoes and, using a paring knife, score the bottoms with an X. Blanch in the boiling water for 10 to 15 seconds, and then transfer to an ice bath. Once they are cool, peel the tomatoes and cut them into quarters. 

3) Puree the tomatoes with the remaining ingredients in a blender. 

4) Line a colander with a quadruple layer of cheesecloth. Transfer the puree to the cheesecloth and hang in the refrigerator overnight, draining the liquid into a large bowl. 

5) Discard the contents of the cheesecloth. You should have 3 to 4 cups of soda base.

Note: Any leftover soda base can be frozen and then scraped to make a summery granité or served over ice with a splash of soda water to make another refreshing beverage.

To Finish

1/4 cup Simple Syrup (refer to recipe below)
1/4 cup lemon juice
Ice
Basil sprigs

1) Combine 3 cups of the soda base with the simple syrup. 

2) Add the lemon juice and stir to combine. 

3) Transfer to a seltzer bottle and charge with a carbon dioxide (CO2) cartridge. 

4) Fill 4 glasses with ice and dispense the soda over it into the glasses. 

5) Garnish with basil sprigs.



What are Soda Fountains?

Before the ubiquitous bottled and canned sodas of today, there were soda fountains. A soda fountain is a device that dispenses carbonated soft drinks, called fountain drinks. The device combines flavored syrup or syrup concentrate and carbon dioxide with chilled and purified water to make soft drinks, either manually, or in a vending machine that is essentially an automated soda fountain that is operated using a soda gun. Today, the syrup often is pumped from a special container called a bag-in-box (BIB).

The term may also refer to a small eating establishment or lunch counter, common from the late 19th century until the mid-20th century, often inside a drugstore or other business, where a soda jerk served carbonated beverages, ice cream, and sometimes light meals. The soda jerk's fountain generally dispensed only unflavored carbonated water, to which various syrups were added by hand.

Soda fountain definitively American creation came about after the invention of manmade carbonated water in the late eighteenth century. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Because carbonated mineral waters were thought to be medicinal, soda fountains were put in the hands of pharmacists and, with the lack of government regulation prior to the Pure Food and Drug Act of 1906, sodas were used as a way to deliver not only flavorings but also medication. It was not uncommon for flavored sodas to be laced with alcohol or even cocaine, heroin, or morphine, as these were all used medicinally. However, with increased regulations and awareness, soda fountains became places where families (and not just those in need of a “medicinal” pick-me-up) could spend time together. Soda fountains quickly became an integral part of nearly every American’s life—so much so that by 1919, there were an estimated 126,000 shops in the United States. Today, very few remain, though their culinary legacy—malted milk shakes, egg creams, strawberry sodas, root beer floats—have withstood the test of time.

Simple Syrup Recipe

INGREDIENTS:

1/2 cup sugar

PREPARATION PROCEDURE:

1) In a small saucepan over medium heat, combine the sugar with 1/2 cup of water. Once the sugar is completely dissolved, remove from the heat and cool to room temperature. 

Note: Simple syrup can be stored in the refrigerator for up to 1 month and can be used to sweeten iced tea, lemonade, or cocktails.



REFERENCE:

Marcus Wareing said his favorite cookbook is one by Chef Daniel Humm at Eleven Madison Park in New York City.

Daniel Humm (Author), Will Guidara (Author), Francesco Tonelli (Photographer). 2013. I Love New York: Ingredients and Recipes. Ten Speed Press. ISBN-13: 978-1607744405



Are you a fan of Bradley Cooper or Sienna Miller? Do you like movies about food and cooking? Then you should download this cookbook immediately... BURNT Movie Recipes.