A Doctor’s Kitchen
Where great flavors get healthy.
Recent Archives
- August 1 2010
Grilled Beets with Orange-Scented Goat Cheese - July 26 2010
Baked Peaches with Blackberry Sauce - July 19 2010
Grilled Veal Chops with Apricots, Endive, and Rosemary-Apricot Glaze
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Picking Over Beans
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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.
Villa Manodori Balsamic (artigianale) Vinegar
Deborah says: “I fell in love with this vinegar years ago and have been completely spoiled by it. In my opinion, nothing else comes close in depth of flavor and body. Its luscious viscosity makes it a sauce unto itself. Use it as a glaze for steak, pork, or poultry, or drizzle it over arugula or radicchio. I even add it to roasted vegetables such as haricots verts and Brussels sprouts when they come out of the oven. It is expensive, but—believe it or not—it costs less than other balsamicos of comparable quality. It’s so rich that a little goes a long way.”
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