Dr. Gourmet Newsletter: November 10, 2008

Chef Tim Says....

Timothy S. Harlan, M.D.Whenever I travel, one of the first things that I do is go to the grocery store. Some folks want to see the Statue of Liberty or the Arc de Triomphe, but I believe that the best way to get to know the culture you are visiting is to check out how they shop and eat. This is true not just from one country to another, but the way folks shop in New York City is far different from Cincinnati and both are very different from Solvang, California.

There is also an even greater difference in what you'll find between the grocery stores in Europe and those in America.

A good rule in America is to not shop in the center of the store. That's where all the junk foods are, like Hamburger Helper, frozen pizza, soda, crackers and chips. The first thing that I noticed here in Spain is the lack of calorie dense foods, like these, that don't offer much decent flavor or nutrition. There are center aisles, but they just don't have many boxed or pre-prepared meals. Spain: Grocery Stores

Featured Recipe

Penne with Roasted Acorn Squash | Low Sodium Version

Acorn SquashAcorn squash means Fall to me. This is a great savory dish that's warm and comforting for those cool fall evenings. Note that it uses only half of the acorn squash, leaving the other half for recipes or a fine lunch.

This recipe is safe for those who are gluten-sensitive provided that they use gluten-free ingredients. It is also safe for Coumadin (warfarin) users. It contains cheese, so those lactose-intolerant persons who can tolerate cheese may enjoy it. Those with GERD / Acid Reflux should avoid it due to the shallots.

Isis: A Meal at Moto, Course Four

Ankh symbolWhen I saw what was next on the menu, being a Southern girl, I wondered what barbecue would be Moto-style. It turned out to be the closest to normal of any dish we would have. As it was brought to our table, this dish looked delicious, and almost like something you would maybe find at any other restaurant (not quite).

There were four great parts to this dish, and the flavors went together quite fantastically.

There was, in the middle of the plate, a fist sized cut of pork shoulder that, as the waiter explained, had been smoked for eleven hours. Moto: Course Four

Eat well, eat healthy, enjoy life!

Timothy S. Harlan, M.D.
Dr. Gourmet

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