Posts Tagged ‘Lékué’
Here’s a New Year’s Resolution for you: question everything you eat.
(I was going to say, “Question everything you put in your mouth,” but that sounded dirty.)
It would be easy to imagine that someone who writes a blog about baking would be…uh…ample. Generously proportioned. I have at times battled the bulge, yes, but the truth is that I do not eat the stuff you see here every day, and certainly not until it has been photographed. Worse: I’m not sure that I believe in moderation. Some stuff should be indulged in only on special occasions.
Full disclosure #1: I have a sweet tooth.
Full disclosure #2: I am vain.
Full disclosure #3: My vanity often trumps my sweet tooth. And that’s saying a lot.
I’ve been working out in a gym since I was in college, yet, several years ago after a routine, yearly physical during which I aced every test, my doctor sat me down, looked me squarely in the face and asked, “So, what are you going to do to lose some weight?”
I rebelled, but saw the light one morning when I stepped out of the shower and saw myself in the mirror. “The doctor is right,” thought I, “I look kind of…dumpy.” And as if awakened from a deep sleep, my vanity (bless its heart) took over.
Like Dorothy trying to get back to Kansas, I “…had the answer all along.” I didn’t need to pay a trainer. The kitchen is the one room I can walk into and feel perfectly confident. I can do anything in the kitchen, not just bake. (Yeah, I know. That sounds dirty too.)
No, I did not invent a cookie diet. But, over a lifetime I have learned a lot about cooking and food. As surprising as this sounds (even to me), there are people who do not understand the difference between protein, carbohydrate, and fat. Are you one of them? It’s okay.
What’s not okay is to deny the role a proper diet plays in your health. I often joke that I honestly believe that chocolate has medicinal qualities. But I don’t eat it every day. Oh, by the way, that’s no joke: I do actually believe that chocolate has medicinal qualities.
Every day I eat a good, healthful, pleasurable, diet so that when the good stuff comes along—the treats, the “special” meal, the really good ice cream—I can eat them without guilt. Over the holidays I helped my friend’s three and six-year old kids bake cookies. You think I left without indulging in the Rice Krispies Treats? Think again.
I don’t believe in diets. A co-worker recently tried a liquid cleanse. Tried, but couldn’t complete. Silly. Passive. Don’t diet. Instead, change your life. Learn what works for you. Learn what makes your jeans seem to “shrink.” Fire up the internet. Find an app for your phone. Get educated.
ANYWAY. I consider myself a picky eater. But the good news is that there are a lot of foods that I enjoy that I can eat every day. I’m the guy who can make a meal out of a can of sardines. (Let’s just say I know my way around the canned fish aisle. Some of it, like good sardines, is superfood. Some of it stinks like a house guest who has exceeded the three day hospitality limit.)(Ahem: How many friends do you have who can claim they know their way around the canned fish aisle?)
Many New Yorkers never cook a meal at home. The United States Department of Agriculture recently released the results of a study that concluded that you get more calories, more saturated fat, more salt, and less fiber when you eat out. Does this mean I never eat processed food? No. It means I pick and choose carefully, based on ingredients, the nutrition label, and my needs.
I hear you thinking. “I don’t have time to cook every meal from scratch.” Neither do I, so I don’t. That’s not the point. The point is to question everything you eat. Ask what’s in it, where was it made, and how big is that portion? I recently asked a waitress the weight in ounces of the flounder on the menu. While she looked a little surprised at the question, I knew that the chef would know. I tried it in a corporate cafeteria recently. I noticed that the woman making the sandwiches had all of the meats in portions, and yes, she had weighed each one. (Four ounces.)
Speaking of flounder: isn’t that a beautiful fillet in the picture above? That thing in which it sits? Looks like a model of the cargo bay from the Space Shuttle, yes? Actually it is a Spanish-made Lékué steamer. I enjoy steam-roasting fish, usually in parchment. Fish steamed in a pot on the stove tends to be a little bland for my tastes, but wrapped in parchment and baked in the heat of a hot oven you get the best of both worlds: the moisture of steam, and the finish from the heat of roasting or baking. I found the Lékué steamer one day while trolling the aisles at Sur la Table. It is made of silicone, and, while designed for microwave cooking, it is perfectly at home in a regular oven.
You can see I have my whole dinner in there: some peppers, a bit of buckwheat pilaf I’d made in advance, and some citrus slices to season the fish while it bakes. I come home from the gym, pop my food into the Lékué then into the oven, and it cooks while I take a shower. It cleans easily, doesn’t retain food smells, and is reusable. It’s a bit slower than parchment, but I’ve enjoyed several meals cooked in it. (No I was not compensated for this, and yes, I found the Lékué myself and paid for it out of my own pocket. No endorsement here, just a report of a happy test drive.)
Don’t feel limited to fish. Anything that might normally dry out in the oven (chicken breasts or lean beef) cooks well in a steamer. Just be sure to add some moisture like broth or light vinaigrettes to help them cook.
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