MINDFUL EATING

Here’s a New Year’s gift—an eating exercise that could: (1) change your life-long relationship with food, (2) help you lose weight and, at the same time, give you more pleasure from eating and (3) increase your awareness of ingredients making you a better cook.  No need to thank me.  I was introduced to mindful eating at Miraval, the test-yourself spa in Tucson, Arizona, and am just passing what I learned along to you.

Each morning, staff at Miraval would gather a group and practice mindful eating at breakfast. Once was enough for most participants to understand the potential of the exercise and those who repeated the experience became long-time converts and practitioners.

Call it what you want: meditative eating, mindful eating, eating with intention—once learned, the benefits are life-changing, but let me cut to the chase:

HOW TO SAVOR FOOD, CONTROL EATING AND UPGRADE YOUR COOKING IN 10 EASY STEPS

or more simply

THE 10 STEP PROGRAM TO MORE MINDFUL EATING

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1. Set a pleasant place to eat at an uncluttered table. Turn off phones, radios, televisions and/or anything else that might cause distractions.

2. Prepare a simple meal or snack. Choose uncomplicated foods that you like and that vary in texture, taste and color. Arrange the food on a plate. Don’t over fill the plate.

3. Sit at the table and place the plate of food in front of you.

4. Close your eyes and take three long slow breaths. Think of your breathing. Then breath normally while you count to 30. Open your eyes.

5. Look at the food. Notice colors and shapes.

6. Pick up a utensil; take a small bite. Put the utensil down.

7. Chew slowly, paying attention to taste and texture of the bite. Is the bite juicy? Dry? Crunchy? Salty or sweet?  Prolong the chewing to analyze all you can about the bite.

8. Become aware of your intention to swallow the food. Swallow giving the swallow full concentration. Notice tastes lingering in your mouth. Notice how your body feels. Sit still for a moment or two. Savor.

9. Continue eating in silence, putting the utensil down after every bite and noticing attributes of every bite. Take time. Chew slowly. Swallow with intention. Notice when you begin to feel satisfied. On a scale of 1 to 10, with 1 being ravenous and 10 being Thanksgiving stuffed, notice when you reach a 4 or 5. Stop just when you are satisfied. Note where you are on the number scale—maybe a 6, no more than a 7.

10. After eating to satisfaction level, stop. Put utensil down. Put hands in lap. Sit for a few moments and reflect on the food you consumed and how it makes you feel.

PARTY CHEESE SPREAD

Brie and GorgonzlaHow do you improve perfection? Butter does it. This is not an ad (unfortunately no dairy pays me), but rather a cook’s mantra: butter makes everything better. For example, take two of the world’s best cheeses—a soft, sweet-silky Brie and an aristocratic, richly robust Gorgonzola, add as much butter as each cheese will hold (and it will hold more if you also add cream cheese), sandwich the butter-bulging cheeses together with some fresh herbs and you have a party spread better than the sum of its parts. It’s true. See for yourself:

BRIE AND GORGONZOLA TORTE

This recipe makes enough spread for a huge crowd, but the recipe can be halved and even quartered.

8 ounces Brie cheese

32 ounces cream cheese, divided

16 ounces (unsalted) butter, divided

About 2 tablespoons chopped parsley

About 2 tablespoons chopped scallions

8 ounces Gorgonzola, Roquefort or other blue-veined cheese

Sprigs of fresh herbs for garnish

Line an 8- or 9-inch springform pan with plastic wrap (Use two long sheets of wrap so that bottom and sides of pan are covered and about 8 to 9 inches of wrap extends on all sides of pan); set pan aside. (If you are halving the recipe use an appropriate smaller pan to mold the cheese—it doesn’t have to be a springform pan—even a souffle dish will do.)

Cut outer white rind from Brie; discard rind. Cut remaining Brie into small pieces and put pieces in a large mixing bowl. Add 16 ounces cream cheese and 8 ounces butter. Beat with electric beaters until mixture is smooth and well blended. Spread mixture in bottom of prepared pan, pressing firmly so that mixture is evenly packed in pan. Sprinkle parsley and scallions over mixture; set aside.

Cut Gorgonzola into small pieces and put in mixing bowl with remaining cream cheese and remaining butter. Beat until smooth and well blended. Smooth mixture over top of herbs in pan, again pressing to insure mixture is tightly and evenly packed in pan.

Pull plastic over hang over top of mixture in pan, pressing top to smooth cheese mixture. (If necessary to completely cover cheese mixture, cover top of pan with plastic wrap or aluminum foil). Refrigerate overnight.

Before serving, remove plastic or foil from top of cheese mixture. Invert pan on a serving platter (so that gorgonzola mixture is at the base). Remove pan and all plastic wrap. Garnish torte with fresh herbs. Serve chilled, as an appetizer with cheese crackers or French bread.

Yield: One 4-pound torte.

CONDIMENTS FOR CHEESE

cheeseTake an assortment of fine cheeses, arrange them on a cheese board or tray and you have a great dish for a party. Dress up the tray with cheese bling-bling and it’s even better.

The following cheese condiment recipes come from The American Club in Kohler, Wisconsin. This AAA Five Diamond resort hotel is famous not only for golf, but also for its Immigrant Restaurant & Winery, which prides itself on serving the best artisanal Wisconsin cheeses found in the United States. Cheese does not stand alone at the Immigrant, but is offered with a variety of condiments, adding flavor and flair to the already wonderful.

Busy hosts and hostesses are going to love these recipes, as they are multitaskers.

Beat Fig Rum Conserve into Mascarpone for a knock-out cheese spread; stir a touch of Port Wine Sauce into a vinaigrette for a distinctive salad dressing; and top vanilla ice cream with Preserved Kumquats for a sophisticated holiday sundae. But of course, don’t forget the original concept: group the condiments together and add panache and pizzazz to any party cheese platter.

CONDIMENTS TO SERVE WITH CHEESE

Cheese Condiments

FIG RUM CONSERVE

Yield: About 3 cups.

12 ounces dried figs

About 1-1/2 cups dark spiced rum

1/4 cup granulated sugar

Water

Put figs in a 2-quart saucepan. Pour enough rum into pan to come to top of figs. Let soak until figs are softened, 1 to 2 hours. Sprinkle sugar over figs. Add enough water to cover figs by one inch. Set saucepan over medium heat and bring liquid to a gentle boil. Gently boil until figs are very tender, 30 to 45 minutes.  Let mixture cool slightly then puree in a blender. Cool completely at room temperature then refrigerate in a covered container.

PORT WINE SAUCE

Yield: About 2 cups.

6 cups port wine

1/2 cup plus 2 tablespoons granulated sugar

Bring port to a boil in a medium saucepan set over high heat. Boil until port is reduced by half, about 30 minutes. Stir sugar into port and continue boiling until mixture is slightly syrupy and lightly coats a spoon, about 20 minutes (sauce will become more syrupy as it cools). Cool completely at room temperature then refrigerate in a covered container.

PRESERVED KUMQUATS

Yield: About 2 cups.

1-1/2 cups granulated sugar

Water

1 pound (about 3-1/2 cups) kumquats

1/2 teaspoon salt

Combine sugar and 1-1/2 cups water in a medium saucepan and set over high heat. Bring to a boil, stirring constantly until sugar dissolves. Without stirring, boil mixture 3 minutes. Set aside.

Cut kumquats in half and remove all seeds. Put halves in a medium saucepan, add salt and enough water to cover generously (about 6 cups) and bring to a boil over high heat. Boil 15 minutes.

Drain kumquats and place in saucepan with sugar syrup. Cover and simmer until kumquats are translucent, about 1 hour.

Set saucepan aside, keep covered, and cool completely at room temperature. Refrigerate in a covered container.

IRISH COFFEE

Irish CoffeeThere is a trick to making Irish coffee. Connoisseurs agree that the cream on top of the coffee should float in a neat, separate layer without seeping. Again, tricky. In order to learn the technique, you might have to make the drink over and over and over again—-which is the perfect time to remember your mother giving you childhood advice:  “If at first you don’t succeed, try, try again.” So go find a designated driver and make your mom proud.

IRISH COFFEE

Put a spoon in a heat-resistant glass, goblet or clear mug. Pour very hot water into the glass over the spoon (the spoon will absorb the heat). Pour out the water (it was just to warm the glass). Now fill the glass about three-fourths way with strong, hot coffee. Add about 1 teaspoon sugar (many prefer brown sugar) and a generous shot Irish whiskey; stir to dissolve sugar.  Here’s the thorny part: very lightly whip heavy cream (the cream should have just a little body, about the consistency of custard). Raise the spoon to the top of the coffee and pour cream over the spoon onto the top of the coffee. The cream should stay in its own separate layer.Mojo

CHOCOLATE HAZELNUT TRUFFLES

ATTENTION HOLIDAY SHOPPERS: Aisle 11, 13 and 20 are impassable, the checkout line stretches around the block and the parking lot is full. Oh, and don’t forget the weather outside is frightful. “Nuts!” you might say, and you would be right. ‘Tis definitely the season to stay home and make your Christmas gifts.

Which brings us to nuts again. When it comes to homemade holiday treats nothing beats nuts…well…nothing if the nuts are encased in melt-in-the-mouth chocolate enhanced with a nut-flavored liqueur like in the luscious Chocolate Hazelnut Truffles made by Karen Todd and sold in her popular Dragonfly Café & Bakery in Taos, New Mexico.

Chocolate Hazelnut Truffles

CHOCOLATE HAZELNUT TRUFFLES

(Recipe from the Dragonfly Café and Bakery, Taos, New Mexico)

Yield: About 6-1/2 dozen

1-1/2 pounds semisweet chocolate, divided

1-1/2 cups heavy whipping cream

1/2 cup Frangelico (or other flavored liqueur)

About 4 ounces skinned, toasted hazelnuts (see note)

About 1/4 cup unsweetened cocoa powder, sifted

Chop chocolate into small pieces. Put 1 pound of the chopped chocolate in a stainless steel mixing bowl (set aside remaining 1/2 pound chopped chocolate). Heat cream until it is just about to boil. Pour hot cream over chocolate in bowl and set aside for 5 minutes, then stir with a spatula until chocolate melts and mixture is smooth and well blended. (If chocolate does not melt, set bottom of bowl over hot water and stir until chocolate melts fully and mixture is smooth. Be sure no steam reaches chocolate.) Stir in liqueur. Let chocolate cool completely, then cover bowl and refrigerate until chocolate is firm, 2 hours to overnight.

Scoop about 1 teaspoon of chilled chocolate into a spoon. Put a hazelnut into the center and shape mixture around nut forming a ball. Place ball on a baking sheet or tray. Repeat with remaining chocolate mixture and nuts. Place balls in a freezer until firm, about 1 hour.

Melt remaining chopped chocolate in the top of a double boiler. Set aside until cool enough to touch. Working quickly, put a little melted chocolate in the palm of one hand. Add a frozen ball and quickly and gently rub ball in palms until ball is coated with a very thin layer of melted chocolate. Toss coated ball in cocoa powder and place on a tray. Repeat until all ingredients are used.

Place truffles in a covered container and refrigerate. Keep refrigerated until 1 hour before serving, then remove from refrigerator and let come to room temperature.

Note: To toast and skin hazelnuts: spread shelled nuts in one layer on a baking sheet. Put in a preheated 300 degree oven and roast, shaking pan once or twice to redistribute nuts, until skins “break” and nuts turn a light golden brown, 10 to 20 minutes. Wrap nuts in a kitchen towel and set aside 1 minute. Rub nuts in towel to remove loose skin (not all skin will come off). Cool completely.

HARVEST VEGETABLE SOUP

Call it a chameleon—not that it changes color from its vivid sweet-potato orange—but this soup is so versatile it perfectlyIMG_0535 fits into a variety of dining situations. With a little tweaking, it can be vegetarian, super low calorie or even fat free. Serve it cold at picnics or barbecues or hot at family fall and winter dinners. The soup is even suitable for dressed up events—a ladies luncheon, fancy dinner party and/or  Thanksgiving dinner,  especially if served in bowls made from hollowed acorn squash.

HARVEST VEGETABLE SOUP

3 large sweet potatoes, divided

3 carrots, peeled and trimmed

2 acorn squash, peeled and seeded

1 butternut squash, peeled and seeded

About 2 quarts chicken broth (or vegetable broth or water)

1/8 teaspoon nutmeg

Hot-pepper sauce to taste

Salt to taste

1 to 2 cups cream, half and half, chicken broth or vegetable broth to thin soup

Garnish:

Sour cream or plain yogurt (full, low or no fat)

Sunflower seeds mixed with an equal amount of toasted pine nuts (Plan about 1 heaping tablespoon mix per serving.)

Pierce 2 sweet potatoes with the tines of a fork and bake in a 350°F degree until very tender, about  80 minutes. Set baked potatoes aside.

Peel remaining sweet potato. Cut potato, carrots and squash into large chunks and put in a soup pot. Add enough broth (or water) to just cover vegetables. Add nutmeg, a few dashes of hot-pepper sauce and salt. Bring mixture to a boil over high heat, immediately reduce heat, and boil very gently until vegetables are tender, about 25 minutes.

Remove skin from baked potatoes and add flesh to mixture in pot.

Set pot aside until mixture is cool enough to blend, then working with small batches, blend soup in a blender until smooth. Thin soup to desired consistency with cream or broth. Correct seasoning (at this point the soup may be cooled at room temperature and then refrigerated in a covered container).

Serve the soup chilled or reheat it and serve hot. Garnish each serving with a dollop of sour cream or yogurt and a sprinkling of sunflower seeds mixed with toasted pine nuts.

Yield: About 4 quarts.

TURKS AND CAICOS

Grace Bay beach

Grace Bay beach

Just returned from a fabulous trip to my favorite archipelago, Turks and Caicos—40 islands and cays strung along the blue neck of the Atlantic Ocean like gorgeous shimmering pearls. I stayed on the main island, Providenciales, or “Provo” as locals call it, in Ocean Club West—a peaceful, lushly landscaped resort with individually owned condos renting to vacationers. (I’m going to try to do good deeds the rest of my days so that I can come back in the next life as an Ocean Club owner).

As it happens, Provo, which is located about 550 miles southwest of Miami, has the world’s best beach. Don’t take my word for it. Ask anyone who has ever been. Grace Bay beach has to be Mother Nature’s particular favorite sandy playground as she stretched indescribable-soft, dazzling-white, powder-sugar sand over 12 miles and garnished the glory with 350 days of sunshine, gentle trade winds to fan the heat and clear warm water wearing every vibrant shade of blue. No cruise ships dock in Provo (hallelujah), so the beach is uncrowded and as peaceful as a nap.

In addition to divine beaches (not only on Provo, but throughout the islands) Turks and Caicos is famous for diving, snorkeling and conch (pronounced “konk”).

Conch Shells

Conch shells

The world’s only conch farm is found on Provo and those wanting to learn about this large marine snail can tour the farm, but savvy tourists learn most in Provo’s restaurants where the almost-totally flavorless, chewy conch is made ever so palatable.

Not-to-miss conch dishes on Provo include conch fritters at Ocean Club’s Cabana Bar & Grill, conch ravioli at Coco Bistro, the conch burger at Ocean Club West’s Seaside Café, and all things conch at Da Conch Shack.

I could give you a recipe for conch, but I have a better souvenir from Provo for you—a recipe for the award winning beet mojito served at Ocean Club Resorts. Yes, you read it right—beet—the veggie, and OMG, of many ways to consume beets, a mojito beats them all.

OCEAN CLUB RESORTS’ BEET MOJITO


Beet mojito served at Ocean Club West

Beet mojito served at Ocean Club West

1 lime, cut into 6 wedges

A few sprigs mint

1 tablespoon granulated sugar

Ice

1 tablespoon beet puree (boil beets until soft and puree in a blender until smooth)

1-1/2 ounces rum

Sprite

Garnish (optional): fresh mint, lime wedge and sugar cane stick

In a tall tumbler or highball glass, muddle 5 lime wedges with mint and sugar until well crushed and juicy. Fill glass with ice. Add rum and beet puree. Stir well. Fill remaining glass with Sprite. Stir gently. Garnish with 1 lime wedge, a sprig of mint and a stick of sugar cane.

PARIS APARTMENT RENTAL

Paris at sunsetI’m a can’t Paris person. Many of us are. We can’t wait to get there, can’t bear to leave, can’t wait to return. A passion for Paris takes over our heart, souls and travel budgets and we go as often as circumstances allow.

First trip we hit the guidebook highlights, and each subsequent trip brings deeper exploring. Before long we know the best cafes, the insider boutiques and where to buy the most luscious macarons (Pierre Herme’s has a slight edge over Laduree—yes, really).

Pierre Herme's shop in Paris

Pierre Herme's shop in Paris

Somewhere along the way, we Paris fanatics feel the urge to forgo hotels with their delicious scented soap and croissant breakfast in bed, and take a shot at living like a Parisian in a rented apartment.

The last time I saw Paris, I rented the Saint Germain des Pres-Varenne apartment from Welcome 2 France. The apartment was pricy, but perfect for what I wanted and, hey, if one is going to blow the bucks to live like a Parisian, better imitate a well-heeled citizen than a character relegated to a La Boheme-style garret—n’est-ce pas?

Eiffle TowerAlthough Welcome 2 France (welcome2france.com) offers luxury apartments, the company operates like many other rental companies, which, incidentally, are popping up in Paris faster than soufflés and rent all type, size and priced apartments in all sorts of neighborhoods. Arrangements for the rental can be made online, including choosing the apartment, paying the deposit, buying insurance, signing waivers and setting a time for a key delivery.

Short term apartment rentals are ideal not only for travelers wanting to experience Paris like a native, but also for: (1) families wanting space and a kitchen to avoid expensive restaurant meals, (2) a group of friends wanting to share costs and (3) (of course I don’t know, but have been told) couples traveling with somebody else’s spouse, wanting to avoid the prying eyes of hotel staff. Vive la Paris.

DANNY MEYER’S BACON ROAST TURKEY

Once upon a time, Danny Meyer gave me his favorite recipe for turkey. This was after the iconic

Danny Meyer

Danny Meyer

restaurateur opened Union Square Cafe and Gramercy Tavern, two of New York City’s most beloved restaurants, but before he opened Eleven Madison Park, Tabla, Blue Smoke, Shake Shack and The Modern, the decidedly luscious dining room in the Museum of Modern Art.

As fitting America’s quintessential restaurateur, Danny’s turkey is not—not at all—not even remotely—run of the mill or traditional. He practically flash roasts his turkey, cooking it at a high heat covered with bacon, which lends a delicate porky flavor and keeps the turkey moist.

Talking turkey, Danny’s recipe gives cooks with time constraints just one more reason to be thankful on Thanksgiving.

DANNY MEYER’S BACON ROAST TURKEY

1 fresh (11- to 12-pound) turkey

Salt

Coarsely cracked black pepper

About 6 sprigs fresh herb (sage, marjoram, thyme or a combination)

1 pound bacon, thinly sliced

Rinse turkey under cold running water and dry well inside and out. Sprinkle body cavity with salt and pepper. Place herb sprigs inside cavity. Do not truss turkey or close legs. Place turkey, breast up, on a rack in a large roasting pan. Sprinkle with salt and pepper. Completely cover top of turkey with bacon, using the entire pound. Place turkey in a preheated 450-degree oven and roast until bacon is completely browned, about 35 minutes. Remove bacon from turkey (reserve bacon for another use).  Baste turkey well with bacon drippings. Insert a meat thermometer in the thickest part of the turkey thigh, not touching bone. Reduce heat to 425 degrees and continue roasting turkey, basting every 15 minutes with bacon drippings, until turkey registers 180 degrees on the meat thermometer, 1 to 1-1/2 hours. Remove turkey from oven and let stand for 20 minutes before slicing.

Yield: About 10 servings.

BELGIUM: FOOD SPECIALTIES

Belgium is a country of great diversity. Tucked between Holland and France, this small (about the size of Maryland) strip of a country sports a population of over 10 million and hosts not only the European Union, but also NATO and a slew of the world’s top international trade and finance companies. As one would expect from a multicultural, multilingual cosmopolitan center, Belgium’s food is terrific, but rather than being super-sophisticated and sorta snooty, specialties are unpretentious and loaded with mass appeal (as well as calories). Gotta love it!  Travelers headed to Belgium should not miss the top favorite foods, which include:

CHOCOLATE okay, so I misled about the sophisticated bit; Belgian chocolates are as divine as they come (expensive too). Belgium makes over 172,000 tons of chocolate each year and sells hand-made goodies in over 2000 shops.

Christian Vanderkerken, Le Chocolatier Manon, makes quintessential Belgium chocolates

Christian Vanderkerken, Le Chocolatier Manon, makes quintessential Belgian chocolates

WAFFLES—some like them plain, other prefer waffels topped with sweet sauces, fresh fruits and whipped cream. My advice—try them all.waffles

MUSSELS—so very very good, especially consumed with frites and beer. MMmmmmmm!Mussels

BEER—over 450 varieties, many served in their own uniquely designed glasses.IMG_2954

SPECULOOS/SPECULAAS— crunchy, buttery, spice cookies, often sold shaped as, or stamped with, images and figures. Try to find speculass ice cream—a vanilla treat enhanced with the cookie.IMG_3805

FRITES—served with mayonnaise—yes, rich, thick, calorie-packed mayonnaise. Belgium frites

The secret to making extra crispy fries such as those served in Belgium is to fry the potatoes twice. Here’s how to make Belgian frites at home:

CRISPY FRIES

1.     Peel potatoes and cut into sticks.

2.    Soak potatoes in ice water for about 30 minutes, drain and pat really dry with paper towels.

3.    Heat oil in a deep-fryer to 325 degrees, add potatoes and fry until cooked through, but not brown. Drain well and put in a paper bag or a paper-towel lined dish –close top of bag or cover dish with foil. At this point you can let the potatoes sit for 10 minutes to several hours before the next frying.

4.    Before serving, heat oil in the deep fryer to 365 to 375 degrees, add cooked potatoes and fry until they are nicely browned. Drain well on paper towels, sprinkle with salt and serve immediately.

For more information on Belgium, see: www.visitbelgium.com