FoodieChat

Just read a very helpful article from SMH on how to cut down on carbs.

http://blogs.smh.com.au/entertainment/tabletalk/jilldupleix/2009/06/10/itspostcarbworld.html

Some very good ideas I totally agree with. I just had a vege soup for lunch to which I added lentils and a tiny bit of pasta to create that full feeling.  And I certainly was full!  But since it’s just been SO COLD lately – as soon as I stepped outside for a walk – I immediately imagined myself to be hungry. I don’t think it’s possible to deny a body’s craving for more calories to burn to stay warm!  But I definitely like the idea of having the carbs in moderation and having them at lunch.  Thanks alot to Dr Atkins for creating the solution to weight gain, but no thanks for making my favourite comfort food group the baddie!

With the start of the new year there are whole host of food related programmes to drool over!  Most anticipated for me is Top Chef New York (Season 5) – which looks extra fiesty, and with very good looking people; and American Iron Chef!! Both are on Foxtel – Fox8 and Lifestyle Food respectively.  Sadly I have to park myself at someone else’s TV to catch the latter – but from the ads I can’t seem to work out if Jamie Oliver is the challenger or the Iron Chef! all will be revealed tonight at 8:30pm. 

As for Top Chef – last season was a very close call between molecular gastronomic perfectionist Richard Blaze (my personal favourite to win) and Stephanie – the refreshing person who’s actually nice to everyone and not a backstabber! 

Locally – they will be starting a version of Masterchef. Quick – entries close on the 9th of January!  Register here:

https://masterchef.fmacasting.com.au/

What did you get in your stocking?  I got a new Zyliss food preparation thingo – I’ve used it twice. very scared that I might slice off my fingers, and the few slices that do come out perfect worked well; but the zucchini got hacked up from the safety guard. Hmm… will give it a couple more chances but may have to be returned that one!

I also got the new Stephanie Reynaud cook book calle Ripailles. It’s a French anthology with recipes classified into chapters such as offal; game; as well as the usual pork, lamb, desserts, etc. As my friend said “it’s great – it’s got pictures, recipes and music”!! No kidding!  it’s got a divine soft cover and if you look carefully, you can get it for $55 instead of the RRP of $90.   I tried the creme caramel recipe. Too bad the top caramel didn’t work, but the custard was fine.   Don’t think I will be trying pheasant anytime soon though!

Now that it’s winter, I want to make as few trips to the shops as possible, and have a well stocked pantry so that I can simply buy fresh meat, veges and fruit to make a meal.  Here is what I consider essential to have on hand in the pantry:

• Chicken stock – Campbell’s Real Stock in Chicken for soups, beef for stews and casseroles
• Canned tomatoes – for soups, casseroles, pasta
• Dried herbs – for when the herb garden has frozen to death
• Carbs – pasta (spaghetti, macaroni, risoni for stews), jasmine rice for Asian food, arborio for risottos
• Long life milk just in case!
• Flours, sugar, eggs and butter (in the fridge) to make cakes and sweets – it’s amazing how many things these four things can make – cakes, pancakes, scones. for all those last minute visitors.
• A packet of frozen beeries in the freezer – can add to pancakes, smoothies, muffins, desserts
• Chickpeas for stews, casseroles and soups
• Honey and peanut butter for my toast
• Rolled oats, brown sugar to make steaming hot porridge

These are all things that don’t perish and you can just keep replenishing as you need.  What have I missed that you consider critical?