MENU
 

 

Just Tell Me What to Eat!

Just Tell Me What to Eat!

Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.

Get the prescription for better health as well as healthy weight loss, including:

  • What to eat
  • How to cook it
  • When to eat it
  • What to eat at a restaurant
  • What to eat if you're in a hurry
  • and best of all....
  • Why eating great food is the best health decision you'll ever make.

Hardcover: $19.99 +s/h | Paperback: $15.00 +s/h


 

Dr. Gourmet Newsletter

Chef Tim Says....

Timothy S. Harlan, M.D.Cornmeal is simply ground corn. The varieties of cornmeal are not quite that simple, however. It's helpful to know that there are three parts to a kernel of corn:

1. The endosperm - most of the kernel is made up of the endosperm. The endosperm contains most of the starch.
2. The germ - the living part of the corn is called the germ. It is at the center of the kernel and contains most of the fat in corn (which is where corn oil comes from).
3. The paricarp – this is the outer husk of the kernel.

To make cornmeal, kernels are dried and then ground to either a fine, a medium or a coarse texture. Packages are either labeled stone-ground or steel-ground. The stone-ground method, sometimes referred to as water-ground, retains some of the hull and the germ while steel-ground cornmeal has mostly the endosperm. For cooking and baking purposes I prefer to use stone-ground cornmeal.

Polenta is simply cornmeal and Italian polenta recipes can be made with coarse ground cornmeal. Most of the polenta that you will find in specialty stores is a coarser grind than the coarse stone-ground American variety. It often has bits of corn in it and, as a result, it makes really great cornbread.

Featured Recipe

Simple Pan-Fried Fish | Recipe in Pictures

 The coarse ground cornmeal may not appeal to everyone but I particularly like it. The coarseness may not be to your liking so using finely ground cornmeal is an option.

I have been purchasing my cornmeal at the Farmer's Market here in New Orleans from Pa Pa Tom. You may have someone local who grinds your corn meal fresh but if not, look for the best quality you can find. On a national scale, I think that Bob's Red Mill is great - just not as good as Pa Pa Tom's (sorry, Bob!).

Twitter Follow Dr. Gourmet on Twitter
Facebook Become a Fan on Facebook
RSS Read the Dr. Gourmet Blog

Just Tell Me What to Eat!
Now in Paperback!

Just Tell Me What to Eat!

In just six weeks, Dr. Tim Harlan will take the guesswork out of eating healthy with dozens of easy, delicious recipes. Find out more about Just Tell Me What to Eat! - just $15.00 + s/h!