Super Food Strawberries

If, like me, you love strawberries, the good news from the California Strawberry Commission is that they fall into the group of super foods that improve health and longevity, and are full of cholesterol-lowering antioxidants.

A recent study published in the scientific journal, Metabolism, carried out by the University of Toronto, confirms existing evidence that strawberries are one of the world's most nutrient-rich foods. It showed that the antioxidant power in strawberries can improve and maintain the effectiveness of cholesterol-lowering diets. High cholesterol is known to contribute to heart disease, and including antioxidant-rich strawberries in a healthy diet is a behavior change that is simple and delicious to make.

Here is the US, we are fortunate that California strawberries are grown and available year-round across the country. One serving, about a cupful, or eight strawberries, is not only rich in antioxidants, it is low in sugar (containing about 50 calories), and also an excellent source of vitamin C.

The recipe for the delicious Summer Strawberry Daiquiri shown above, and of course, Paula Deen's Cream Cheese and Pecan Stuffed Strawberries, have been featured in earlier issues of our blog, and are great ways to use summer strawberries. However, if you are looking for the best healthy option, it's advisable to eat the strawberries without the addition of alcohol or cream cheese!

Steamed Mussels with White Wine & Chiles

This is the kind of meal to share with friends, sitting around the table enjoying the flavor of the mussels, dipping crusty bread in the juices at the bottom of the bowl, and drinking a glass of white wine, or your favorite ice cold beer.

You should buy the mussels on the day that you are going to cook them, and scrub and debeard them in advance of cooking.

Ingredients (serves 4)

• 4 lbs mussels, scrubbed and debearded
• 1 cup dry white wine
• 2 cloves garlic, finely chopped
  
• 1 tablespoons flat leafed parsley, plus a little for garnish
• 4 scallions, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 red chiles finely chopped
• 1 large baguette

Method

1. Place the olive oil in a large wide pot over medium heat.
   
2. Add the garlic and saute for about 2 minutes.
3. Add the scallions and the chiles and saute for another minute.
4. Add the mussels, and toss quickly to coat.
5. Add the white wine and and cover the pot.
6. Continue to cook over a medium-high heat for about 3 minutes, or until the mussels begin to open. Discard any mussels that do not open.
7. Add the tablespoon of chopped parsley, and toss to combine.
8. Continue cooking until all the mussels have opened.
9. Place the mussels in warmed serving bowls, or one large bowl (family style) and spoon over the wine mixture.
   
10. Sprinkle with the additional parsley, and serve immediately with the baguette.
    

Spice Things Up

Ever wondered what to do with the spices and herbs you use regularly, so you don't have to search through dozens of jars to find the one you want?

Gourmet Fusion has the answer with these cute little mini spice canisters, each with an airtight colorful acrylic lid, and a mini spoon that slots neatly into the side when not in use. They can be found online as a set of four, or you can find them in our Solana Beach store at the Leaping Lotus. They also make a great gift for someone who likes to cook, or a host or hostess gift.

Spices are derived from aromatic seeds, berries, buds, roots, or barks, and they are used to enliven many dishes. Here are just a few of the common ones.

Allspice
This sweet Caribbean spice, sold ground or as whole dried berries, gets its name because its flavor resembles a blend of cinnamon, cloves, and nutmeg.

Cayenne Pepper
Finely ground from the dried cayenne chile, this orange-red powdered seasoning delivers a spicy-hot accent.

Cinnamon
One of the most popular sweet-hot spices, cinnamon is the aromatic bark of a type of evergreen tree, sold ground or in long, thin curls (cinnamon sticks).

Cloves
Native to Southeast Asia, these dried flower buds of an evergreen tree have highly aromatic flavor. They are used whole or ground in both sweet and savory recipes.

Coriander
The small, spicy-sweet seeds of the coriander plant, also the source of the herb known as fresh cilantro or Chinese parsley.

Cumin
Sold either as whole seeds or ground into a pale brown powder, cumin is popular in Middle Eastern, Indian, and Mexican recipes for its strong, dusky flavor and aroma.

Nutmeg
This popular baking spice is ground from the hard fruit pit of the nutmeg tree. For the best flavor, grate the nutmeg as needed.

Paprika
Made from the dried paprika pepper, his powdered spice is available in sweet, mild, and hot forms. Hungarian and Spanish paprikas are both available.

Red Pepper Flakes
The coarsely crushed flesh and seeds of dried hot red chile. This seasoning adds a touch of fire to sauces and marinades, but use carefully - they add more heat than you expect!

Saffron Threads
It takes the hairlike stigmas from many thousands of blossoms of a variety of crocus to yield one pound of this golden, richly perfumed spice, making it one of the world's most expensive. Use just a pinch of saffron to impart a bright, sunny yellow color and wonderful aroma to a dish. Saffron threads are best, as saffron that has been ground loses its flavor more quickly.

Clams with Sausage & Tomatoes

This simple recipe is made with clams and sausages in a tasty tomato sauce. The recipe suggests using linguica or chourico sausages, however, I have used Italian sausages, and other types of sausages with equal success, but the flavor of the sausage does have a marked effect on the final flavor of the dish.

Serve the clams in shallow bowls, either spooned over wedges of boiled potatoes or accompanied by lots of coarse country bread.

Ingredients

• 2 tablespoons olive oil
• 3 yellow onions, thinly sliced
• 4 cloves garlic, finely minced
• 1-2 teaspoons red pepper flakes or 2 fresh chiles, finely minced
• 1 bay leaf, torn into pieces
• 1/4 lb presunto or prosciutto, diced
• 1/4 lb linguica, or chourico, casings removed and crumbled
  
• 1 cup dry white wine
• 2-3 cups diced, canned tomatoes with juices
• 3 lb small clams, such as Manila, well scrubbed
• 1/2 cup chopped fresh flat-leaf parsley
• freshly ground black pepper to taste
• lemon wedges (optional)

Method

1. In a large saute pan over medium heat, warm the olive oil.
   
2. Add the onions and saute until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and saute until softened, about 3 minutes more.
3. Add the bay leaf, ham, sausage, wine, tomato, and the fresh chiles, if using.
4. Simmer for 10 minutes.
5. Add the clams, hinge side down, discarding any that are open or broken.
   
6. Cover and cook until the clams open, 3-5 minutes.
7. Spoon the clams and juices into warmed bowls, discarding any clams that failed to open.
   
8. Sprinkle with parsley and a liberal grinding of black pepper.
9. Serve with lemon wedges, if desired.

The recipe originates from the Algarve region of Portugal and can be found, along with many other mouth-watering recipes in the Williams Sonoma book, savoring Spain and Portugal.

Gourmet Fusion Spring Shopping Party at Leaping Lotus

Mark your calendars for the first party of 2009 at Leaping Lotus in the Cedros Design District, Solana Beach. On March 19th from 5:00 - 8:00 p.m., Gourmet Fusion at Leaping Lotus, together with many other vendors on Cedros, will be celebrating Spring with the first shopping event of the year.

Leaping Lotus will have live music, refreshments, raffle drawings and a BBQ to get everyone in the party mood. Appetizers and wine will be served throughout the store, and Gourmet Fusion will be giving samples of our wonderful, organic chocolate Art Bars.

Leaping Lotus is a great place to find those special, hard to find gifts, and this year won the Ranch and Coast Magazine "Readers Choice, Best of ..." award in two categories for 2009 - Best Accessories store, and Best Home Accessories store - so why not spend the evening with Leaping Lotus and the Gourmet Fusion store, and have some fun while you shop?

Gourmet Fusion has many sale items, including teapots, travel tumblers, salt and pepper mills, and Cattitude. We have also expanded our range of beautiful cast iron teapots to include the new Namaste range.

If you have not visited Leaping Lotus before, now is a great time to do so. Leaping Lotus is located in the heart of the Cedros Design District, in Solana Beach, California. 21,000 square feet, with over 100 merchants and literally millions of unique items and gifts to choose from. Come see us at 240 South Cedros Ave - Solana Beach,CA 92075 858.720.8283.

Healthy Chicken Curry with Squash

Many people don't like to try curry because they think it will be too hot and fiery, but this curry is gently seasoned with turmeric, which has been noted recently by medical experts as a powerful anti-flammatory which they believe may alleviate such illnesses as arthritis. This curry also has just 306 calories per serving, so if you are watching your weight, it is a tasty meal to add to your calorie controlled diet.

Ingredients (makes 8 servings)

• 1/4 cup canola oil
• 1 large onion
• 2 large garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 2 hot chiles with seeds, minced
• 2 tablespoons Madras curry powder
• 1 1/2 teaspoons turmeric
• 5 cups low-sodium chicken broth
• 1/2 cup coconut milk
• salt and freshly ground pepper
• 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
• 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• Rice and lemon wedges to serve

Method

1. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger and chiles and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
   
2. Stir in the curry powder and turmeric and cook for 2 minutes.
3. Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes.
4. Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender (approx 15 minutes).
5. Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes.
6. Serve over rice, and garnish with lemon wedges.

Nutrition information for 1 serving: 306 calories; 12 gm fat; 3.9 gm sat fat; 23 gm carb; 4.6 gm fiber.

This recipe and many other healthy meals can be found in the March issue of Food and Wine magazine.

Ghostini

If you've been feeling like you need a quick pick-me-up trip to Las Vegas, but the economy has led you to reconsider, why not create the atmosphere at home with this fun colored Ghostini cocktail? The Ghostini, the signature drink of the Ghost Bar at the Palms Casino Resort, is a shimmering pastel yellow melon flavored cocktail, as glamorous as the people who frequent the Ghost Bar.

Sitting on the fifty-fifth floor of the Palms Casino Resort in Las Vegas, the Ghost Bar offers one of the best views to be found in Las Vegas. This futuristic silver, white and green bar is patronized by rock icons and movie stars, and if you get tired of celebrity spotting, take a break on the ghost deck, where the see-through floor looks down on to the Skin Pool Lounge below.

Ghostini - Ingredients

• 1 1/2 shots Absolut Vodka
• 1/2 shot Midori melon Liqueur
• 1 splash of sour mix
  

Method

1. Shake the ingredients over ice
2. Strain over a martini glass
3. Garnish with a cherry