My New Addiction: Delicious White Wine Mustards

THIS IS NOT A SPONSORED POST! 

THIS IS JUST A GENUINE REVIEW AND RECIPE FREEBIE I WANT TO SHARE WITH YOU!  :)

It's FOODIE FRIDAY!  Today's Friday Fare is about complementary condiments!

As a kitchen artisan, foodie and wino, I can't think of anything more perfect to complement my delicious dishes than my latest obsession:  

Maille White Wine Mustard Trio!

 

This is the perfect gift for the gourmet cook in your life.  Not only are these mustards so prettily packaged (I can't get over the Parisian Bistro/Picnic look), but they pack a powerful yet delicate flavor kick, too!  They each have their own unique blend of herbs and spices in addition to crisp white wine, and you can't just love one-- you must adore all three!

Maille describes their delectable white wine mustard threesome as, "Inspired by the current renaissance of the iconic Parisian Bistro, Maille has created three fresh new flavors for Spring/Summer 2015 to capture the vibrancy of France’s hottest food scene."

Well, slap a striped sweater on me and call me Parisian!  

I am feeling l'amour for this toothsome trinity. 

Fine herbs and white wine mustard

"Mustard with White wine and Fine herbs: Experience this elegantly classic French herb combination with parsley, chives, tarragon and chervil releasing their wonderful flavors."

Lemon, garlic and white wine mustard

 "Mustard with White wine, Lemon and Garlic: A classic combination of lemon and garlic that endures in many different cuisines and one that complements and enhances a vast range of dishes."

 

Roasted onions, wild thyme and white wine mustard

 "Roasted onions, wild thyme and white wine mustard: A flavor sensation for a Sunday roast or with any sticky-roasted and grilled meats."

 

 This mustard collection's tastebud-tickling experience inspired me so much, that I decided to create my own Tuscan and Spaniard style "Red Wine Ménage à trois" as a darker, more robust counterpart to the white wine set to complete my European fare affair.  I also couldn't resist adding some German flavor to the mix.

Below are the recipes and preparation instructions are at the very bottom... 

Bon Appétit, Manga, Buen Provecho and Guten Appetit!

PESTO PRESERVES MUSTARD

Enjoy With: Salmon or Chicken

1/2 Cup black mustard seeds
1/4 Cup yellow mustard seeds
1/2 cup Ménage à trois Red Wine Blend
1 Cup Aged Balsamic vinegar
1 tsp freshly ground pepper

1 Tbs grated parmesan cheese

1 Tbs sugar
2 tsp salt
1 Tbs dried Basil

1 Tbs dried Oregano 
1 Tbs Crushed Pine Nuts

~*~

VINO & VINE RIPENED MUSTARD

Enjoy With: Beef or Shrimp

1/2 Cup black mustard seeds
1/4 Cup yellow mustard seeds
1/2 cup Ménage à trois Red Wine Blend
1 Cup Red Wine vinegar
1 tsp freshly ground pepper
2 Tbs sugar

1 tsp salt
1 Tbs Fresh Mint

1 Tbs Fresh Chopped Cilantro

1 Tbs Fresh Lemon Juice 

1 tsp Adobo Seasoning 
1 Tbs Mrs. Dash tomato, basil & garlic seasoning 

~*~

 SMOKY SAURKRAUT MUSTARD 

Enjoy With: Sausage or Pork

1/2 Cup black mustard seeds
1/4 Cup yellow mustard seeds
1/2 cup Ménage à trois Red Wine Blend

1/2 cup Green Cabbage
1 Cup Red Sherry vinegar
1 tsp freshly ground pepper

1 Tbs sugar
2 tsp Kosher Salt

1 Tbs Onion Powder

1 Tbs Garlic Powder
1 Tbs Caraway Seeds 
1 Tbs French's Dry Dijon Mustard Powder 
1 Tbs Backwoods Smoked Sausage Seasoning

~*~ 

In a glass container, combine mustard seeds with red wine and vinegar.  Let sit 48 hours with liquid covering the seeds.
    Combine seeds, liquid and remaining ingredients in a food processor.  Process until whipped and creamy (about 5 minutes).
    Store in an airtight container in the refrigerator for 1 week prior to use, to allow the aromatic flavors to meld together.

 Serve and enjoy!  It should last approximately three weeks. 

 

 

 

FOOD MYTHS: THE NEGATIVE CALORIE EFFECT

FOOD MYTHS & THE NEGATIVE CALORIE EFFECT 

Food myths are a common phenomenon in modern diet-obsessed society.  They were most likely created by advertisers in the food industry to attract buyers in the health-conscious niche of the market, after the opportunity presented itself.

For example, advertising and marketing both happen to be not only scientific, but also psychological.
To advertise to a target market, one must know the demographics and psychology of that market's buyers.  Knowing what the buyers want and need is a good start to seizing an opportunity to market an item, or in the case of food myths, an idea.

Marketing the idea of any food myth is quite easy, especially to naive buyers in search of the 'next big thing'.  The nature of food myths range from harmless to absolutely ridiculous.  
Two good examples of a food myth are the 'negative calorie effect' and that 'sugar causes hyperactivity'.
While one is an old wives' tale, the other is a clever marketing ploy that utilizes misinformation and faux science, which still has a significant number of buyers fooled.

THE CLAIM:  EAT NEGATIVE-CALORIE FOODS AND LOSE WEIGHT FAST!

What is the 'negative calorie effect'?

The 'negative calorie effect' is an idea and diet consisting of certain foods that supposedly take more energy to digest than they provide in calories.

The theory is that you can lose weight by eating lots of these 'negative-calorie' foods.

Calorie Count states, "Calories wasted in extracting nutrients are already considered in calculating the Thermic Effect of Food (TEF).  TEF usually wastes about 10% of calories, but for some foods, the TEF can reach 20%.  Still, that means a 10-calorie stalk of celery wastes 2 calories to deliver 8. Big deal. Since calorie counting is inexact at best, we’ll call those 8 calories a wash."

This means, a person who consumes 2,000 calories in a day will burn off 200 calories via their BMR, or basal metabolic rate, which is a calculation of what the human body burns at rest and while digesting food and exercising via the 'thermal effect'.  So in essence, 'negative-calorie' foods are indeed, a myth.

However, don't discount the whole idea completely!  Mayo Clinic states that although these 'negative calorie' foods are most likely not negative calorie, it is still "theoretically possible"...

"Here's the reality. Throughout the day, about 5 to 10 percent of your total energy expenditure goes to digest and store the nutrients in the food you eat.

Foods that contain few calories, such as celery and other non-starchy vegetables, provide a small number of calories but still require energy to digest. That means it is theoretically possible to have a negative-calorie food, but there are no reputable scientific studies to prove that certain foods have this effect."

THE VERDICT:  THE NEGATIVE CALORIE EFFECT IS A HEALTHY GIMMICK!

Arguably the most popularly touted 'negative-calorie food', celery, contains around 6 calories per medium sized piece, but only actually takes approximately 1/2 a calorie to digest that piece, so around 8% of the caloric intake is “lost”, not 100+%, according to food science.

Time Magazine states, "You may have heard that some foods, because they are difficult to digest, will make you lose weight. Dubbed "negative-calorie foods," citrus fruits and celery have both basked in this flattering light in fad diets over the years. The problem is that it's not true. The calories your body burns in fueling the digestive cycle are minuscule compared with the calories in the food itself. Although chewing celery might seem like a strenuous activity, it burns about the same amount of calories as watching grass grow."

It is my opinion that the 'negative calorie effect' exploits the naivete of buyers in the health-conscious niche of the market via what's portrayed as 'information marketing'.  Buyers see this information as useful and affordable and will buy products that relate to this information, such as supplements and foods in the 'negative calorie' lists.  

But it isn't just the fault of the marketers:  Buyers in general, particularly 'crash diet' and 'dieting fad' buyers, also tend to want to believe in things that seem easier to obtain, such as in this case, a food myth, than in hard work, for example, good old diet and exercise.  

There are so many dieters out there who use these myths to justify cheating on a diet or exercise plan.

This is why the 'negative calorie effect' and many other food myths and fads, although completely false, are so wildly popular and will likely be around for a long time. 

But if this is what it takes to get people to eat their greens, then by all means, believe in dieting faeries and unicorns and eat up!

MY FAVE VEGAN RESTAURANTS IN THE NORTHEAST

TOP VEGAN RESTAURANTS IN THE NORTH EAST US... MY FAVES!

Beyond Sushi 

New York, NY

 
According to The Thrillist, "While the sheer idea of eating sushi sans fish is something straight out of your darkest nightmares, Beyond Sushi has somehow figured out a way to turn it into something even Jiro might dream about"... 
The famous "Spicy Mang Roll" at Beyond Sushi includes: Black rice, avocado, mango, cucumber, spicy veggies, and toasted cayenne sauce or the Mighty Mushroom roll made up of six-grain rice, enoki, tofu, shiitake, arugala, and shiitake teriyaki sauce.
YUM!!  Sounds like my kind of sushi!

Happy Cow

ALL OVER, USA 

 In Travel + Leisure Mag, they state, "When Richard Landau opened his first restaurant in 1993, vegetarian dining was a far cry from today’s innovative, celebrity-espoused scene.
“Back then, it was all pine cones, bean sprouts, and wheat germ,” jokes Landau, now chef-owner of Vedge, a plant-based Philadelphia restaurant he opened with his wife, Kate Jacoby.  Landau set out to change that reputation: “I wasn’t trying to make it vegan; I was trying to make good food.”
...Now, Exceptional Richard Landau vegetarian restaurants range from the fancy—New York’s Candle 79 and Los Angeles’s Crossroads by star-chef Tal Ronnen—to the familiar. Mother’s Café, an Austin, TX, institution since 1980, dishes up southwestern-inspired comfort foods like enchiladas doused in a vegan spicy cashew chipotle sauce. 
Mr. Landau used to be carnivorous!  This probably lends to the menu's meaty-inspired dishes!  Delish!

The Butcher's Daughter

NYC, NY 

A sneak peek, thanks to Food & Wine Mag, shows gorgeous photos and appetizing dishes from the charming and unstoppable growing empire.  
The café and juice bar has vegan soups and salads, like zucchini noodles with cashew ricotta. thebutchersdaughter.com.