Zeytin

Türkiyenin en iyi sofralık zeytinlerinin yetiştiği bölgede büyüdüm. Yani Zeytin ve zeytin yağının tüm aşamaları içinde bulundum. Bundan dolayı Kendimi zeytin e yakın hissederim… İlk zeytin ağacına dokunduğumu yada zeytini ilk olarak dalından koparttığım yaşlarımı hatırlamıyorum. Ancak dalından koparıp, ağzıma attığım zeytinin ne kadar acı olduğunu hiç unutamıyorum.

ABD ye yerleşmem bu zeytin sevgimi yok edemedi. Türkiyeden ilk önce kendim, daha sonrada müşterilerim için zeytin ithal etmemi sağladı. Sofralık zeytinin yanı sıra en iyi zeytin yağının nasıl üretidiğini bilmem ve müşterilerime de bu yağı getirmiş olmam ürünümüzü kısa sürede aranılan bir ürün yaptı.

Bursanın Orhangazi ilçesi civarıda Gemlik zeytini denilen sofralık zeytinler üretilir. Çok az da olsa yeşil zeytinimiz de vardır ama asıl üretim siyah zeytindedir. Zeytin sofralık tüketiminin yanı sıra yağ üretiminde de kullanılır ama Gemlik zeytini diğer zeytinlere göre daha pahalı olduğu için bizim bölgemizin zeytin yağı ekonomik değildir. Bursa bölgesi dışında Türkiye genelinde Gemlik zeytininden üretilmiş zeytin yağını nerede ise hiç bulamazsınız.

Zeytinin tadını ve yağının faydalarını bilmeyen yoktur herhalde. Ne varki bizim köylümüz dışında pek az kişi zeytin ağacı yaprağından yapılan çayın vücuttaki insülin dengesini düzenlediği için şeker hastalığına iyi geldiğini, düzenli içildiği takdirde zayıflamaya yardımcı olduğunu ve vücuttaki yağları yaktığını bilir. Ağacından meyvesine kadar herşeyi ile sağlığımıza faydalı bir mücizedir Zeytin.

Ve hatta Allah, Kuran ı Kerim’in 95. Suresi olan Tin Suresinde Zeytin üzerine yemin eder.

Zeytin ağacına ilişkin en eski veri Ege Denizi’ndeki Santorini Adası’nda bulunan 39000 yıllık fosildir. Uzun ömürlü olan zeytin ağacı “Ölmez Ağaç” ismiyle de anılır, Ortalama ömrü 400-500 yıl olan zeytin ağacının yurdumuzda ki ömrü 1000 yıl a kadar çıkıyor. Artun Ünsal’ın dediğine göre Hatay'ın Dörtyol İlçesi payas Beldesinde Sokullu Mehmet Paşa Külliyesinde bulunan bir zeytin ağacı 1300 yaşında. 4 metre kare kalınlığında gövdesi olan bu ağaç yılda 300 kilo ürün veriyormuş. “zeytin dalı” ise barış ı sembol eder. Yine Zeytin yağı üretimine ilişkin en eski bulgu ise Akdeniz’deki Girit adasında MÖ 4500 yılındadır.

Zeytinin soframıza gelmesi ilk olarak dalından kopartılması ile başlar.

Hasat

En uygun hasat zamanı, zeytinin değerlendirme amacına göre değişir. Buna göre hasat zamanı 2 ye ayrılır.

1-Sofralık Hasat Zamanı

A-Yeşil sofralık zamanı Eylül-Ekim

B-Rengi dönük(pembe) sofralık zamanı Ekim-Kasım

C-Siyah sofralık zamanı Kasım-Aralık

2-Yağlık Hasat Zamanı Kasım- Aralık

Hasat döneminde zeytinler, ağaca zarar vermeden, sürgünleri kırmadan elle toplanır. Yere serilen örtülere dökülen zeytinler köylüler tarafından toplanır.

 

Sofralık Zeytin

Sofralık zeytin Türkiyede çoğunlukla Salamura ve Sele metodu ile yapılır.

 

Zeytinyağı

Zeytin sıkım fabrikalarına getirilen zeytinler burada tiplerine ve geldikleri yöreye göre ayrılırlar.

Zeytin, tane halinden yağ haline gelene kadar havayla mümkün olan en az seviyede temas etmeli ve minimum oksidasyona uğramalı.

Zeytinler ilk olarak yabancı maddelerden temizlenir. Sonrasında ise kırma makinası ile parçalanırlar. Hamur haline gelen zeytinlere su eklenerek posa - Şıra ayrıştırılımı yapılır. Yine bu işlem tekrar edilerek daha sonrada Şıra - Yağ ayrıştırılımı yapılır. Son olarak da yağ filitreden geçirilip tortularından ayrılır.

Filtre edilmese bile yağ aslında tüketime hazırdır. ABD de marketlerin zeytin yağları bölümündeki raflarda gördüğümüz filitre edilmemiş yağlar malesef Türkiye deki marketlerin raflarında hala yerlerini alamadı.

Zetin yağı, asit değerine göre değer kazanır ve tabiki tadı da farklıdır. Sızma zeytin yağı asidi maksimum 0,8. Natürel Birinci zeytin yağı asidi 0,8 – 2 arasında. Asit oranı 2’nin üstünde olan yağlar tekrar rafine edilerek asitliği düşürülür, Riviera zeytinyağı yapılır.

Bu haftakı zeytin konumuzu çok basit ve çok lezzetli bir salata tarifi ile sonlandıralım:

YEŞİL ZEYTİN SALATASI Malzemeler
125 gr tatlı kırmızı biber dolmalık yeşil zeytin
125 gr çekirdeksiz yeşil zeytin
5 dal taze soğan
2 diş sarımsak
½ domates
1 çay bardağı zeytinyağı
½ demet maydanoz
1 çay kaşığı pul biber
1 çay kaşığı sumak
1 çay kaşığı kimyon

Yapılışı
Çukur bir kaba zeytinler alınır, ince kıyılmış maydanoz, taze soğanlar ve küp doğranmış domates üzerine ilave edilir. Ayrı bir kapta zeytinyağı, sumak, kimyon, pul biber karıştırılır ve zeytinlere ilave edilir. En son sarımsak ilave edilerek tüm malzeme iyice harmanlanır. Servis edilir.

http://yazarlar.gazeteny.com/2014/01/24/zeytin/

Eggnog

 
 

• 4 cups milk
• 1 1/3 cups sugar
• 12 large egg yolks
• 1/2 cup bourbon, (optional)
• 1 cup chilled heavy cream
• Grated nutmeg, (optional)

 

1. In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
2. Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

Ajiaco

40 ml of Sunflower Oil
800 gr Chicken breasts or 1 full Chicken
5 gr of crushed Garlic
2 ears Corn on the cob, cut into pieces of 3 cm thick
2 bunch Scallions (white part only)
800 gr of potatoes Criollas, sliced
500 gr of potatoes Pastusas, peeled and sliced
500 gr of potatoes Savanna, peeled and sliced
1 bunch Guascas (Galinsoga parviflora)
2 medium Avocados
100 g of washed Capers
250 gr heavy Cream
Salt and pepper to taste

PS.Those potatoes in the USA substituted by Dutch Creamer, Baby Dutch Yellow, Yukon Gold, or Yellow Finn potatoes

1.  In a large pot heat oil and sauté the chicken with garlic, salt and pepper to taste. When browned, add the corn, onion, raw potatoes (criolla y pastusa). 
2. Add water to cover everything. 
3. When corn are tender, add the potato savanna, being careful not to flood, and add half of the guascas. 
4. Once the cooked chicken is cool enough to handle, remove the skin and bones. Cut the meat into small pieces and drop them back into the pot. 
5. Peel avocados, cut into cube and place in a bowl add a few drops of lemon juice to prevent rust. 
6. Continue cooking the pot and add water until desired thickness. About 5 minutes before serving, add the remaining guascas. 
7. Serve the soup with the potatoes. Top with chicken, avocado, capers and cream. If you prefer, you can refrain from desmechar ye serve chicken enters the dam. Serve with rice. 
8. Serve in deep bowls, making sure that each bowl gets some chicken and a piece of corn on the cob. Garnish with heavy cream, capers and avocado.

Ajiaco

40 ml de Aceite de Girasol

800 gr de pechugas de Pollo o 1 Pollo despresado

5 gr de Ajo triturado

2 Mazorcas tiernas, partidas en trozos de 3 cm de grosor

2 Tallos de Cebolla Larga (solo la parte blanca)

800 gr de papas criollas, cortadas en rodajas

500 gr de papas pastusas, peladas y cortadas en rodajas

500 gr de papas sabaneras, peladas y cortadas en rodajas

1 atado de Guascas

2 Aguacates medianos

100 gr de Alcaparras lavadas

250 gr ce crema de leche

Sal y pimienta al gusto

1.   En una olla grande caliente el aceite y sofría el pollo con ajo, sal y pimienta al gusto. Cuando dore, adicione las mazorcas, la cebolla en rama y luego las papas de criolla y pastusa.

2.   Añada agua hasta cubrir todo y a medida que la papa se cocine si pasarse de cocción, retírelo de la olla.

3.   Cuando estén blandos los granos de la mazorca, adicione la papa sabanera, con cuidado de que no se deshaga, y la mitad de las guascas.

4.   Retire la piel del pollo, desmeche y reserve. Pele el aguacate, córtelo en cubo y póngalos en un recipiente añadirle unas gotas de jugo de limón, para evitar que se oxide.

5.   Continúe cocinando el ajiaco y agregue agua hasta lograr el espesor deseado. Unos 5 minutos antes de servir, agregue el resto de las guascas.

6.   Sirva el caldo con las papas. Decore con el pollo, el aguacate, las alcaparras y la crema de leche. Si lo prefiere, puede abstenerse de desmechar el pollo ye servir la presa entra. Acompañe con arroz.

Salmon Crudo

• 1 packet (100gr) salmon fillet (if you can find smoked much better), 
• 100gr baby arugula
• 1 tablespoon fresh lemon juice
• 4 tablespoons extra-virgin olive oil,
• Coarse sea salt and freshly ground black pepper
• 8 lemon wedges

Divide slices evenly among salad plates, arranging flat so they don't overlap. Cover salmon with plastic wrap. Working with one plate at a time, use the flat bottom of a metal 1-cup measuring cup to press down on plastic until salmon spreads out and covers the entire surface of the plate; repeat with remaining plates. Stack plates and chill until cold.

Place arugula in a large bowl; drizzle with lemon juice and 3 Tbsp. oil and toss to coat. Season to taste with salt and pepper. Remove plastic wrap from salmon. Drizzle salmon with remaining 1 Tbsp. oil and season with salt and pepper. Scatter arugula over and serve with lemon wedges alongside for squeezing over.

Common Grilled Chicken Mistakes

Even though it's a cookout classic, chicken can be tough to get right on the grill. Soooo watch out...

Not Starting with a Good Bird
It should be antibiotic and hormone free at the very least. If the yardstrutter was raised right, then chances are that it will taste good.If you can not find antibiotic and hormone free chicken in your grocery store at least buy one chicken smaller looking then others. It is small because it is not get hormones to make it bigger then it should be.

Forgetting the Seasoning
Make sure you sprinkle it with salt and pepper before you throw it on the grill. You can extend this and can do some oregano or other herbs as well.

Cooking it at Too High a Temperature
If you cook the chicken on too hot a grill, the skin will burn before the flesh cooks. Medium-low is the best temperature on a charcoal grill, and medium on a gas grill. This way, you'll crisp the skin and avoid flareups.

Drying Out Skinless, Boneless Chicken
Dark meat on the bone is more flavorful and will stay juicier on the grill. But if you're cooking skinless, boneless chicken breasts, cook them on medium for a charcoal grill and medium high for a gas grill. Just watch it carefully and take it off a minute before it's cooked through (the heat will carry-over the cooking as it rests).
Not Keeping an Eye On It
You'll notice as you cook that some areas on your grill brown the food faster than others. You have to move the chicken around and turn it until the pieces are cooked evenly. You can tell the cool spots by putting your hand over the grill. It's also ideal to set up for a two-zone fire (on a charcoal grill, push coals over to one side, or on a gas grill, keep one burner turned off) so there's a definite cool area to move the chicken to if the skin is cooking too fast before the flesh is finished.

Slathering On the Sauce Too Soon
Baste last! Apply any sugary glazes towards the end of cooking. Put it on too soon and it will burn.

 

Tip

if you don't have a time to keep it slow on the grill you can boil chicken 10~15 min and then gill it, with this tactics you will save at least 20 min on grill.

Baked eggs in whole roasted tomatoes

6 large tomatoes,

2 tbsp. extra virgin olive oil,

1 tbsp. fresh thyme leaves,

2 cloves garlic, thinly sliced,

6 large eggs,

50gr feta cheese,

Salt and ground black pepper

Heat the oven to 400 F. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange them on a baking try, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 min.

Crack an egg into each tomatoes, add feta cheese and season with salt and pepper. Bake until eggs are just set, 7 to 9 min.

Ramazan Pidesi

5 su bardağı un
1 çorba kaşığı toz şeker
1 çorba kaşığı tereyağı
1 tatlı kaşığı tuz
1 su bardağı süt
1,5 çorba kaşığı kuru maya
bir miktar kadar su


Üzeri için:
susam ve yumurta

Büyük bir karıştırma kabında un, toz şeker ve tuzu karıştıralım. Unun ortasına tereyağı, süt ,kuru maya ekleyin. Öncelikle mayayı eritin. Ve unu yoğurarak bir hamur meydana getirelim. Hamurun mayalanması bakımından en az 30 dak. bekletin. Mayalanan hamuru ufak parçalara ayırıp pide şeklinde açın. Pideleri fırın tepsisine alalım. Pidenin üstüne fırça yardımı ile yumurta sürün. Üstüne susam atın. Pidenin üzerini tırnak biçimi verin. Pideyi daha önce ısıtılmış olan 180 derecelik fırında pişirin.

Miss gibi blogunun da ise bu tarif asagidaki gibi... http://www.misssgibi.com/?p=96

4 su bardağı un
1,5 su bardağı ılık su
1 yemek kaşığı şeker
1 tatlı kaşığı tuz
1 küçük paket kuru maya (1 yemek kaşığı)
1 tatlı kaşığı yumşak tereyağ

Üstü ve altı için:

3 yemek kaşığı mısır unu
1 yumurta sarısı
çörek otu, susam

1- Ilık suyun içinde mayayı ve şekeri eritin. Tuz ve unu bir kap içinde karıştırın. Ortasını havuz gibi açın su ve maya karışımını ve tereyağını havuzun içine boşaltın. Ve karıştırın. Ele çok yapışmayan ama yumşak bir hamur elde etmelisiniz. Gerekiyorsa un takviyesi yapın. Üstünü kapatın, mayalanması için oda sıcaklığında bekletin. (en az 2 saat) Hamur en az iki katına çıkmalı.
2- Hamuru 2 yemek kaşığı serpilmiş mısır ununda tekrar yoğurun. Sonra hamuru düz bir zeminde merdane yardımıyla açın. Ortalarını inceltin kenarlar daha kalın olsun. Burada dikkat edilmesi gereken konu: eğer benimki gibi kabarmış tombul bir ramazan pidesi istiyorsanız büyükçe bir yuvarlak tepsi kullanabilirsiniz ve ortasınıda çok inceltmessiniz. Ama ince bir ramazan pideniz olsun istiyorsanız yaptığımız hamuru ikiye bölüp iki ayrı tepside pişirebilirsiniz.
3- Ben yuvarlak borcam tepsi kullandım. İçine mısır unu serpin. Açtığınız yuvarlak pideyi tepsiye yerleştirin. Kabarık bıraktığınız yerlere dokunmadan orta kısımda ince bıraktığınız yere keskin bir bıçakla küçük baklava keskileri yapın. Kenarlara yapmayın. Ramazan pidesi şekli verin.
15-20 dakika üstünü nemli bezle örtüp oda sıcaklığında mayalanmaya bırakın.
4- Yumurta sarısını küçük bir kapta çırpın. Fırça yardımıyla pidenin üstüne sürün. En üste çörek otu ve susam serpin. Önceden ısıtılmış 175 dereceli fırında üstü kızarana kadar pişirin.
5- Fırından çıkan pidenizin altındaki unu bir fırça yardımıyla temizleyin. Fırın telinin üzerine koyun üstüne nemli bir bez örtüp 5 dakika dinlendirin.

Butterscotch Scones

3 cups Flour
1/2 cup brown sugar
1 tbs baking powder
1/2 tsp salt
8 tbs salted butter
2 eggs
3/4 cup heavy whipping cream

Preheat oven to 400F (200C)
Combine dry ingredients and mix them well. Add butter and mix them well.
Whisk eggs and cream together and add them into the dry mixture, mix all until the mixture forms a ball. Fold the dough over on itself several times to give a final mixing on a floured work surface.
Divide the dough 13cm diameter balls. Shape them your style scone and arrange them on the prepared pan. Don't forget keep them 4cm apart all around. Bake the scones until they are well risen, firm to the touch and a deep golden color which wouldn't take more then 15 min.

Bagels

This recepie makes 24 mini Bagels,

Sponge

1 tsp (0.11oz) instant yeast

4 cups (18oz) flour

2 1/2 cups (20oz) water (at room temp)

Dough

1/2 tsp (0.055oz) instant yeast

3 3/4 cups (17oz) flour

2 3/4 tsp (0.7oz)  salt

2 tsp (0.33oz) or 1 tbsp (0.5oz) Malt powder (honey or brown sugar)

To Finish

1 tbsp (0.5oz) baking soda

Semolina for dusting

Sesame seeds, poppy seeds ect. for topping

To make the sponge; stir the yeast into the flour in a 4-quart mixing bowl. Add the water whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room tem. for apx. 2 hours, or until the mixture becomes very foamy and bubbly. it should swell to nearly double in size and collapse when the bowl is tapped on the counter top.

To make the dough; in the same mixing bowl, add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir until the ingredients from a ball, slowly working in the remaining 3/4 cup flour to stiffer the dough.

• Transfer the dough to the counter and knead for at least 10 min.
• Immediately divide the dough into 4 1/2 oz pieces
• Cover the rolls with a damp towel and allow them to rest for apx. 20min.
• Line 2 sheet pans with baking parchment and mist lightly with spray oil. roll out the dough bagel shape.
• Place each of the shaped pieces 2 inc apart on the pans. Cover loosely with plastic wrap. Let the pans sit at room tem.for about 20min.
• Check to see if the bagels are ready to be retarded in the refrigerator by using the "float test" (fill a small bowl with water, the bagels are ready to be retarded when they float within 10 seconds of being dropped into water). if it floats let them retarded in the refrigerator for overnight (up to 2 days).
• When you are ready to bake the bagels, preheat the oven to 500F, bring a large pot of water to a boil and add to baking soda.
• Remove the bagels from the refrigerator and gently drop them into water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 min flip them over and boil for another min. if you like chewy bagels you can extend the boiling to 2 min per side.
• Sprinkle the semolina flour to sheet pan. if you want to top the bagels do so as soon as they come out the water.
• Bake bagels apx. 5 min. rotate the pans and lover the oven to 450F and bake another 5 min. or until the bagels turn light golden brown. 

Seafood tarts

13oz (375gr) pate brisee
24 fresh mussels
1 minced onion
5 tbsp (75ml) water
3 large scallops
6 langoustines
1 tbsp (15gr) curry powder
5 tbsp heavy cream
2 egg 
salt and freshly ground pepper


Put the mussels and onions in a large pan with water, cover tightly and cook briskly for 2 to 3 min. until the mussels have opened (discard any that stay closed). Take them out of their shells and place in a bowl. Cover with plastic wrap and set aside.
Gently poach the scallops for 3 min. Remove with a slotted spoon and add to the mussels, leaving the juices in the pan.
Also lightly cooking the langoustines in simmering water 2 min. sprinkle in the curry powder.
Roll out the dough to an 1/8 inc (3mm) thickness. Use these to line 6 individual tart pans, 4 inc (10cm) diameter and 3/4 inc (2cm) deep. Chill in the refrigerator for 20 min.
Preheat the oven to 350 F (180C). Bake the shells blind for 10 min, then remove the beans or what ever you use for keep the dough down and prevent it from rising unevenly and bake for another 5 min. Place all your seafood ingredients into the tart shells.
in a bowl, mix the cream, egg and curry powder flavored juice. Season with salt and pepper to taste. Pour the mixture over the seafood in the tart shells and bake for about 20 min. until the filling has set. 
As soon as the tarts are ready, unmold them and place on warm individual plates.

Pâte Brisée

1 3/4 cups (250gr) flour
2/3 cup (150gr) butter
1 egg
1tsp (6gr) salt
Pinch of sugar
1 tbsp (15ml) cold milk

Mix flour with butter, egg, sugar and salt. little by little, draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold milk and mix it in until the dough begins the hold together. Using the palm of your hand, push the dough away from you 4 or 5 times until it is smooth. Roll the dough into ball, wrap in plastic wrap, and refrigerate until ready to use.
PS. it can be kept in the refrigerator for a week or in the freezer for up to 3 months.

Tart Pie Dough

1 3/4 cups (250gr) flour
1/2 cup (125gr) butter
1 egg
1tbs (6gr) sugar
1/2 tsp (3gr) salt
2 1/2 tbs (40ml) cold water

Mix flour with butter, egg, sugar and salt. little by little, draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix it in until the dough begins the hold together. Using the palm of your hand, push the dough away from you 4 or 5 times until it is smooth. Roll the dough into ball, wrap in plastic wrap, and refrigerate until ready to use.
PS. it can be kept in the refrigerator for a week or in the freezer for up to 3 months.

Eating Processed Meats, but Not Unprocessed Red Meats, May Raise Risk of Heart Disease and Diabetes

For immediate release: Monday, May 17, 2010

Boston, MA—In a new study, researchers from the Harvard School of Public Health (HSPH) have found that eating processed meat, such as bacon, sausage or processed deli meats, was associated with a 42% higher risk of heart disease and a 19% higher risk of type 2 diabetes. In contrast, the researchers did not find any higher risk of heart disease or diabetes among individuals eating unprocessed red meat, such as from beef, pork, or lamb. This work is the first systematic review and meta-analysis of the worldwide evidence for how eating unprocessed red meat and processed meat relates to risk of cardiovascular diseases and diabetes.

“Although most dietary guidelines recommend reducing meat consumption, prior individual studies have shown mixed results for relationships between meat consumption and cardiovascular diseases and diabetes,” said Renata Micha, a research fellow in the department of epidemiology at HSPH and lead author of the study. “Most prior studies also did not separately consider the health effects of eating unprocessed red versus processed meats.”

Watch a video of Micha describing the findings:

The study appears online May 17, 2010, on the website of the journal Circulation.

The researchers, led by Micha and HSPH colleagues Dariush Mozaffarian, assistant professor in the department of epidemiology and Sarah Wallace, junior research fellow in the department of epidemiology, systematically reviewed nearly 1,600 studies. Twenty relevant studies were identified, which included a total of 1,218,380 individuals from 10 countries on four continents (North America, Europe, Australia, and Asia).

The researchers defined unprocessed red meat as any unprocessed meat from beef, lamb or pork, excluding poultry. Processed meat was defined as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives; examples include bacon, salami, sausages, hot dogs or processed deli or luncheon meats. Vegetable or seafood protein sources were not evaluated in these studies.

The results showed that, on average, each 50 gram (1.8 oz) daily serving of processed meat (about 1-2 slices of deli meats or 1 hot dog) was associated with a 42% higher risk of developing heart disease and a 19% higher risk of developing diabetes. In contrast, eating unprocessed red meat was not associated with risk of developing heart disease or diabetes. Too few studies evaluated the relationship between eating meat and risk of stroke to enable the researchers to draw any conclusions.

“Although cause-and-effect cannot be proven by these types of long-term observational studies, all of these studies adjusted for other risk factors, which may have been different between people who were eating more versus less meats,” said Mozaffarian. “Also, the lifestyle factors associated with eating unprocessed red meats and processed meats were similar, but only processed meats were linked to higher risk.”

“When we looked at average nutrients in unprocessed red and processed meats eaten in the United States, we found that they contained similar average amounts of saturated fat and cholesterol. In contrast, processed meats contained, on average, 4 times more sodium and 50% more nitrate preservatives,” said Micha. “This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats.”

Dietary sodium (salt) is known to increase blood pressure, a strong risk factor for heart disease. In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, effects which could increase risk of heart disease and diabetes.

Given the differences in health risks seen with eating processed meats versus unprocessed red meats, these findings suggest that these types of meats should be studied separately in future research for health effects, including cancer, the authors said. For example, higher intake of total meat and processed meat has been associated with higher risk of colorectal cancer, but unprocessed red meat has not been separately evaluated. They also suggest that more research is needed into which factors (especially salt and other preservatives) in meats are most important for health effects.

Current efforts to update the United States government’s Dietary Guidelines for Americans, which are often a reference for other countries around the world, make these findings particularly timely, the researchers say. They recommend that dietary and policy efforts should especially focus on reducing intake of processed meat.

“To lower risk of heart attacks and diabetes, people should consider which types of meats they are eating. Processed meats such as bacon, salami, sausages, hot dogs and processed deli meats may be the most important to avoid,” said Micha. “Based on our findings, eating one serving per week or less would be associated with relatively small risk.”

This study was supported by the Bill & Melinda Gates Foundation/World Health Organization Global Burden of Diseases, Risk Factors, and Injuries Study; the National Heart, Lung, and Blood Foundation, National Institutes of Health (R01 HL 085710); and the Searle Scholars Program.

“Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis,” Renata Micha, Sarah K. Wallace, Dariush Mozaffarian, Circulation, online May 17, 2010.

For more information:

Todd Datz
617.998.8819
tdatz@hsph.harvard.edu

Cazuela de Camarones

Ingredientes

1 kg de Camarones peleados, yo preferia grandes,

2 Zanahorias (peladas, cortadas en cubos)

4 Papas (cortadas en cubos)

1 Cebolla (cortada en cubos)

1 tarro de leche de coco,

Sal/ Pimienta/ Curcuma/ Aceite de Oliva

1 diente de Ajo cortado muy fino,
2 hojas de laurel,
 

Conversion Table

Preparación

1. En una olla colocar aceite de oliva, incorporar la cebolla y ajo (agregar sal), saltear brevemente,  
2. Luego incorporar las papas, zanahorias agregar pimienta, curcuma y agua hervida. 
3. Dejar cocinar por lo menos 10 min. 
4. Cuando esté listo agregar leche de coco, dejar reducir. 
5. Sacar dos cucharas grandes y licuar (o en la olla con la licuadora de mano), luego volver a mezclar con todo lo demás. 
6. Por último agregar las camarones. Dejar cocinar por 10 min mas.

Walnut Cookies

Ingredients

1 cup plus 2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon light brown sugar
1 teaspoon vanilla extract
2 1/4 cups self-rising cake flour
35 (approximately 1/2 cup) walnut halves
2 baking sheets, lined with parchment or wax paper or greased


Directions

Preheat the oven to 325 F.

Cream the butter and sugar. When you've got a soft, supple mass, add the vanilla extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil ) or brushed with melted butter. Press gently onto the lined baking sheets -- leaving a 2-inch space round each as they'll spread -- and stud each with a walnut half.

Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.

Quesos

Parmesano - Italia

Leche: Leche de Vaca,

Maduración: 2 anos maduración,

Origen: Elaborado desde el siglo primero al norte de Italia, en Emilia Romana y Parma.

Sabor: Su textura es granular y difícil de cortar. Posee gran consistencia y un sabor intenso y dulce al final.

Brie - Francia

Leche: Leche de Vaca,

Maduración: 12 meses maduración,

Origen: Se elabora desde el siglo VIII al este de Paris.

Sabor: El color de su pasta varía entre amarillo pálido y oro; es untuoso, dulce, con sabor a nueces y presencia de mohos aterciopelados. Sus aromas varían entre hierbas, alcachofas ye champiñones.

Sugestión: Es el ejemplar preferido por los gourmets y se acompaña con frutas secas y pistachos.

Holandés (tipo Gouda) – Holanda

Leche: Leche de Vaca,

Maduración: 6 meses maduración,

Origen: Es el más famoso de los quesos durante la Navidad, en particular el Navideño de alpina. Los holandeses lo expandieron alrededor de Europa por ser un producto de larga conservación.

Sabor: Se caracteriza por su pasta de color amarillo pajizo, fácil de cortar y consistente. Su corteza se recubre con una capa de cera roja ya su sabor almendrado es suave.

Sugestión: De aromas afrutados se acompaña con frutas frescas y pasta.

Gruyere – Suiza

Leche: Leche de Vaca,

Maduración: 3 meses maduración,

Origen: Famoso por sus ojos, debe su nombre al pueblo de Gruyeres, donde se elaboro por primera vez en el año 1115.

Sabor: Presenta una corteza dura y su sabor es acido, dulce, ligeramente picante y recuerda las aceitunas verdes. Se identifica por su aroma a nueces, hierbas y frutas.

Sugestión: Hace parte de la receta de FONDUE y derretido conforma la corteza de la sopa de cebolla.

Manchego - España

Leche: Leche de Oveja,

Maduración: 60 días maduración,

Origen: Elaborado en la región de La Mancha desde el siglo I d.C., Apicio Claudio lo menciona como uno de los quesos de Iberia más apreciados en las mesas romanas.

Sabor: Es extra graso y posee una corteza dura de color que va del amarillo hasta el café. De pasta (masa o interior del queso) firme, mantecosa, compacta y de colores entre blanco y amarillo marfil.

Sugestión: Su aroma es concentrado ye se recomienda consumido acompañado con aceitunas.

Ricotta - Italia

Leche: Leche de Oveja,

Maduración: Queso fresco,

Origen: Obtenido a partir del recalentamiento del suero, este queso típico de la cocina italiana.

Sabor: es suave (generalmente neutro), blanco fino y granulado.

Sugestión: Se utiliza como relleno de pastas, postres y ensaladas. Para su conservación suele salarse o ahumarse.

 

Bocconcini - Italia

Leche: Leche de Oveja o Búfalo,

Maduración: Queso fresco,.

Sabor: El bocconcini se elabora además con un poco de queso crema. De consistencia lechosa y sabor suave.

Sugestión: Puede servirse en ensaladas y acompañarse con antipastos y tomates secos.

Feta (Beyaz Peynir) - Turquía

Leche: Leche de Oveja o vaca,

Maduración: Queso fresco,

Origen: Esta queso origen de Turquía pero es el clásico queso de pastor de la región mediterránea.

Sabor: Al paladar es picante y salado; es muy blanco y no presenta muchos ojos en su blanda consistencia.

Sugestión: Acompáñese con especias, aceitunas, tomate, pan, exct.