Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
April 30, 2007

Chef Tim Says...

What should I have in my kitchen?

I had a comment about my last two week’s columns which had begun a series on what you should have in your pantry.

I had started this series in response to a question about having a list of the best and healthiest ingredients to buy at the grocery. The comment was that the first two columns didn’t really relate to the “pantry.” Correct! A poor choice of words as there are so many ingredients and some are kept in the pantry as well as the fridge (and freezer).

I chose to start with meats (not in the pantry) because most people feel that red meat is not all that healthy and I wanted to make sure to show that there are great choices like this Skirt Steak recipe. Eating red meat is OK about once per week and you should make this an event by choosing the best cuts.

I continue with a few “other meats” this week before moving on to fish next week. I’ll get to the pantry soon and follow that with a series of columns about which ingredients to have on hand all the time for making what I call “Pantry Meals” (there’s that word pantry again). These are quick meals that you can make with ingredients that you have in your pantry (or fridge, or freezer) for those times when you simply don’t have time or don’t want to cook. In Your Pantry: Other Meats

Featured Recipe

Southwestern Venison Burgers
Venison is lovely and very lean so it makes great burgers. This is a full quarter pound cheeseburger and only 313 calories and only 15 grams fat. You can make this with extra lean ground beef but it won�t have quite the lovely wild flavor. Ground lamb makes a good burger as well but ask the butcher to grind you some from the shoulder so that it is very lean.

Ask Dr. Gourmet

I am trying to prepare the best hard boiled eggs for friends. My procedure is to boil them for at least 10 minutes over a medium flame, then I let them sit and cool down so I can peel them. Now isn't that the best procedure to use?

Dr. Gourmet Says....

There are dozens of ways to boil an egg and your email piqued my interest. I searched the internet and found many people who claim to have the perfect method. While many of them sound good there are often multiple steps involving heating, reheating, ice water and cool running water. Hard Boiled Eggs

Did You Know?

Sometimes you just can't make it into the kitchen to cook. Dr. Gourmet has reviewed some common convenience foods and ingredients so that you know what's worth eating. Dr. Gourmet Reviews.

Featured Ingredient
Poblano Chilies

These are peppers that range from very dark green to almost black. They are mildly spicy, with a heat index of mild to medium. The darker chilies have a more intense flavor. When the chili has been seeded but left whole, it is called a capon and is ready for stuffing.

As the pepper matures, it turns a reddish brown. Dried poblanos are known as Ancho chilies.

1/2 cup chopped pepper = 14 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 3g carbohydrates, 1mg sodium, 0mg cholesterol

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.

© 2007 Harlan Bros. Productions | www.drgourmet.com
Can't see the images? Read it online at http://www.drgourmet.com/newsletter/043007.shtml | Read past issues.