A Doctor’s Kitchen
Where great flavors get healthy.
Recent Archives
- January 18 2010
Cannellini Beans with Fennel, Red Onion, and Saffron - January 11 2010
Grilled Shrimp with Smoky Barbecue Rub - January 4 2010
Georgie Fear’s Whole Grain Barley Bread
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Ben Gebo Photography
Salt-Mediated Dehydration
Zucchini take the salt cure.
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Did You Know?
- Fact #14Compared to cooked buffalo (a.k.a. bison), cooked beef chuck has almost twice the calories, 7 times the fat, 6 times the saturated fat, 33% more cholesterol, and slightly less protein.
Hawaii’s Gold Macadamia Nut Oil
Deborah says: "Macadamia nut oil has an ultra-mild flavor and a high smoke point which makes it ideal for stir-frying and high-temperature roasting. It’s my go-to oil in ethnic cuisines whose flavors are not compatible with olive oil. Because it’s healthier than any of them, I substitute it for canola, peanut, vegetable, grapeseed, sunflower, and safflower in any recipe calling for a neutral oil. Oils of Aloha, a small family-owned Hawaiian producer, makes the finest macadamia oil on the market."
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