Doc’s Salon
By | On Jun 01, 2013 | CommentsIf you have not read the salt piece:
or the follow up info:
here’s your opportunity to catch up on all the discussion.
Also, do not forget the clock is ticking to get your free Dr. Mike Live at The Florida Blueberry Festival Cook book. Just head to the Facebook Fan Page and download from there!
Blueberries
Back by Popular Demand
By | On May 30, 2013 | Comments
The free e-cook book giveaway with the recipes from the Florida Blueberry festival ended earlier this week. But due to multiple requests, we will extend the offer for another few weeks. If you have not got it, this is your last chance-and it’s free!!
head over to the Facebook page and download the free e cook book now!
Salt in the Wound
By | On May 29, 2013 | Comments
The salt debate continues to rage and found its way to the pages of the New York Times today. However, if you are a regular reader of this blog you were informed well ahead of the curve with my timely article published in a recent issue of Pacific Standard Magazine. And not only are our readers forewarned, because of the data provided in the articles they are forearmed as well. However, critics would argue that the substantiation for the benefits of sodium restriction can be made evident in extreme cases like treating acutely decompensated congestive heart failure (ADHF). For decades, for reasons covered in my aforementioned article, sodium restriction along with fluid restriction to alleviate the volume overload state associated with ADHF has been a cornerstone-and an unquestionable common sense approach-of therapy.
Yet like many commonsense sodium reduction strategies, when put to the test the strategies fail to demonstrate any benefit. Some previous information had suggested that in ADHF patients there was no benefit to rigorous sodium and fluid restriction. Despite the near universal practice of this commonly accepted traditional therapeutic approach, a randomized trial was performed at centers in Brazil and Portugal1. Although the study was small in terms of absolute numbers involving only about 75 patients, the results were dramatic. Half the patients were allowed a normal fluid intake (≥2.5 L per day) and sodium intake (3-5 g per day) and half were restricted to 0.8 L per day of fluid and 0.8 g per day of sodium. There was no clinical difference in outcomes. However, the patients subjected to the treatment arm of fluid and sodium restriction were made quite a bit more miserable. It seems by restricting their fluid and sodium they were made miserably thirsty the entire time. At least the trial demonstrated this bit of common sense bore out under intense scientific scrutiny.
1Aliti GB, Rabelo ER, Clausell N, et al. Aggressive fluid and sodium restriction in acute decompensated heart failure: A randomized clinical trial. JAMA Intern Med 2013; DOI:10.1001/jamainternmed.2013.552
nana puddin’
By | On May 28, 2013 | Comments
Nothin’ better than day old Banana Puddin’; Somethin’ good and sweet, easy on the gums and teeth
Well anyone from The South will tell you, the only decisions to make about fresh banana pudding is with or without skin and how big a serving. We made this delicious version, heaped on some fresh whipped cream and topped it off with sliced bananas and the crumbled cookies (see below). In a word-phenomenally delicious (OK, two words but that’s how good it is)
Banana Pudding
- 1 cup of cream
- 2 ½ cups of milk (1/2 cup reserved)
- ½ cup of sugar
- ¼ cup of cornstarch
- ½ tsp salt
- 2 eggs + 1 yolk, beaten
- 1 vanilla bean
- ¼ cup dark rum
- Juice of ½ lemon
- 3 bananas, mashed
In a large saucepan, gently heat the milk, cream and sugar. In a small bowl, dissolve the cornstarch in the reserved ½ cup of milk. Once the sugar has dissolved, add the salt, eggs, contents of the vanilla bean, rum, lemon juice and bananas. Gently bring the liquid up to a simmer and slowly add the dissolved cornstarch. Continue to stir the liquid as it thickens so contents on the bottom do not stick and burn. If the liquid starts to boil, turn down the heat. Continue to stir until the liquid reaches a pudding consistency; about 10-15 minutes. Strain the mixture through a sieve to eliminate any large lumps. You may serve heated right from the stove top or cool and refrigerate. If you like a skin on top, leave uncovered; without a skin place some cling wrap on top of the pudding.
The ONLY cookie for Banana Puddin’; keep your stinky wafers!!
The scent of these cookies reminds me of the spice bazaar in Istanbul; perfect with a cup of apple tea or even just by their lonesome. They are the first step in a dessert we will finish tomorrow, but you will end up eating one batch, so go ahead and cook these, eat them and save the next batch for our finished dessert tomorrow.
Vanilla Cardamom Cookies
- 1 1/3 cup of AP flour
- 4 oz. of butter
- 1 cup of sugar
- 1 egg
- ¾ tsp. of baking powder
- 1 vanilla bean
- ½ tsp. ground cardamom (freshly ground is best)
- ¼ tsp. salt
Preheat the oven to 350 degrees F. Sift the flour. Allow the butter to soften, then cream in a stand mixer with the sugar. Add the flour, egg, baking powder, contents of the vanilla bean, salt and cardamom and combine. Place on an ungreased cookie sheet in small balls. Cook for about 12 minutes, until lightly golden. Remove and cool.
Memorial Day Thanks
By | On May 27, 2013 | CommentsLet us take a moment and remember those brave and selfless souls who paid the ultimate price; that we might enjoy our precious freedoms. In the same breath, let us give thanks to all, past and present, who have and are serving to defend what was purchased with treasured blood.
Luxuria Lifestyles
By | On May 24, 2013 | CommentsPlease check out this amazing magazine and their new food and health correspondent-yours truly!
Salt: Take it with a grain or by the shaker?
By | On May 23, 2013 | Comments
Confused about all the recommendations for salt?
Read Dr. Mike’s definitive article published in the highly esteemed and respected: Pacific Standard Magazine
Great things big and small
By | On May 21, 2013 | CommentsSome chefs from around the country have been using Dr. Mike’s Grassroots Gourmet Brand Blueberry Sage Duck Sausage to create some culinary wonders. Here’s a few of the gastronomic treasures being prepared, from Chef Luca Paris and Chef Christo Gonzales
Chef Christo added some blueberry sage duck sausage to top this remarkable pizza!
Chef Luca made some sauerkraut and onions to top the links!
Cool and Refreshing
By | On May 20, 2013 | Comments
With the summer heat cranking into full gear, here’s a refreshing treat. A chilled watermelon cucumber soup, with a hint of smokiness and heat from some roasted poblano and spices. A bit of salty feta balances the sweet ride out. Some blackened shrimp provide a perfect foil, perched on the soup bowl or even atop some hearty tostones bearing a fiery peach mango salsa. All these wonderful fresh ingredients spiced just right make the summer sizzle!
Limited time free e-book
By | On May 20, 2013 | Comments
For a limited time only, you can download the free e-book featuring all of Dr. Mike’s original blueberry recipes from the shows broadcast live from The Florida Blueberry Festival-ands a whole section of bonus blueberry recipes!. Just like us on Facebook at What’s Cooking with Doc. If you are already a fan, go get your copy now!
