Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
November 20, 2006

Chef Tim Says...

It's clear that eating fish is great for you and one of my favorites is salmon. This is both because I love the flavor and because there are remarkably high levels of Omega 3 fats found in this delicious and versatile fish. I have a lot of folks write in and ask about all the different choices in the market and which is best for their recipes.

When you step up to the fish counter the salmon you find won't necessarily be clearly labeled. You can, however, fairly easily tell a lot about it. Firstly, salmon is divided into two broad categories: Atlantic and Pacific. Salmon

Featured Recipe: Roasted Curried Cauliflower Soup

Curry powder is fantastic in this cauliflower soup. The combination of the roasted flavor of the vegetables and the spicy curry makes a perfect winter soup. I am careful about how much curry powder I add to my recipes as there are so many varieties now. One of my favorites is Machi and it is much more spicy. Try adding the curry powder 1/4 teaspoon at a time and stop when you like the taste. Roasted Curried Cauliflower Soup

Ask Dr. Gourmet...

Please tell me if I am allowed peanuts. Many times for supper I have raw carrots and dip, an apple and peanuts, I have been unable to stabilize my warfarin. What am I doing wrong?

Dr. Gourmet Says...

I love peanuts too and they're really good for you. Peanuts are legumes and are high in the good types of monounsaturated fats. They don't contain any Vitamin K so this should not be an issue for interaction with Coumadin® (warfarin). Likewise, apples are great food and very satisfying. Research is clear that eating apples prevents disease. A large apple is low in Vitamin K at only 5 micrograms (mcg). Peanuts, carrots and dip, and Coumadin


Featured Ingredient
Curry Powder

In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to. Curry Powder

Cooking to Reduce the Burn

Cooking to Reduce the Burn

Cooking to Reduce the Burn was created specifically for those suffering from GERD (Gastro Esophageal Reflux Disease). With Tummy Tips and easy recipes to help you eat well and eat healthy without painful acid reflux. Download it for FREE!

Hand on Heart

Hand on Heart

Dr. Harlan's latest cookbook, Hand on Heart, includes several of the recipes from drgourmet.com, plus a few that were developed specifically for the book, like Banoffee Pie! More on what's inside.

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