George sent me an email the other day requesting to guest post on my blog. He found me in a technorati search.
George is a former geologist (35 years!),culinary scientist, food writer, and certified cooking teacher.
He’s authored 9 books, the latest being Tried and True Recipes from a Caterer’s Kitchen – Secrets For Making Great Food
When I asked if he could come up with something heart healthy, not only did he do that he added a lovely recipe from and/or for the heart as well!
Who could refuse this delightful guest author.
Problem In The Kitchen by George Erdosh
We have problems. Whether you are a home cook or a food professional, we are confronted with the problem of how to cook foods that are reasonably heart healthy yet retain full flavor.
The problem is that most of our flavors are fat soluble, i.e., they flavors are mainly in the fat part of the food: in butter, in the fatty parts of meat, poultry and fish, in the oily parts of nuts and seeds and in the yolk of eggs. Remove the fat and you are getting rid of much of the flavor, too. What to do?
I have been eating heart healthy foods during much of my life and, like many cooks, I had to make a compromise. I reduce fats and oil as much as possible but not completely so flavors are still retained, and I eat foods in moderation. When two of the fresh-baked chocolate-almond squares are what my stomach asks for, I put my foot down and stop at one. I do like butter on my bread that I spread paper thin and I like cheeses a lot. But unlike sandwiches served at the deli where four ounces (115 g) of cheese is standard for a sandwich, I use 1.5 ounces (43 g). For me, this works.
What works for you?
My next line of defense is a nice collection of recipes that are reasonably low in saturated fats and cholesterol. Here is one for a cookie, an old recipe with zero cholesterol and very little saturated fat.
This recipe was created well before our convenient kitchen machines were available but a food processor makes this a snap to prepare. They are oven ready in 10 minutes. Make sure you use fresh walnuts that you buy in pieces, not ground.
2 1/4 c walnut pieces
1 c plus 2 Tbsp sugar
3/4 c all-purpose flour
2 egg whites
extra walnut pieces for topping each kiss
How to Prepare
1. Grind walnuts and sugar in a food processor until very fine, about one minute.
2. Add flour and process for a few seconds.
3. Pour egg whites into the bowl of the food processor through the feed tube while the machine is running and process until the mixture forms a dough, about half a minute.
4. Scrape mixture on a flour-dusted work surface and shape it into walnut-sized balls (24-28). (A small spring-loaded scoop is useful for this.)
5. Preheat oven to 325 degrees.
6. Cover two baking sheet with aluminum foil.
7. Place kisses two fingers apart on the foil and press each down gently with flour-dusted fingers to make each into a thick, flattened disc. Press a small walnut piece in the center of each.
8. Bake kisses in preheated oven until lightly brown but still soft to gentle pressing, 18 to 20 minutes (baking too long makes kisses too crunchy).
9. Peel off kisses of the foil after they cooled.
Makes 24 to 28 walnut kisses.
nutty flickr image credit