Apple Clafouti

 

my apple clafouti
my apple clafouti

The aroma of baked apple, sweet custard, and cinnamon perfumes the air about forty minutes after this apple flan / clafouti goes into the oven. Easy to make, forgiving for beginning cooks, and appreciated by everyone. I have tried many varieties from the sourest green to the sweetest, mushiest red and have yet to find a variety that does not work.  Apples pictured here are red delicious, granny smith, golden delicious, and honey crisp – all organic.

Recently I went back to my original source, Francoise Bernard’s Les Recette Facile, and compared her version with mine. I have rationalized her metric measures, kept the basic ratio for milk and eggs, and significantly reduced the sugar. Probably because French sour cherries are really sour and American apples are sort of sweet.  English translations of her recipes were most recently published in 2010 and can be found at Amazon: http://www.amazon.com/Cuisine-Everyday-French-Home-Cooking/dp/0847835014

FOR 4 SERVINGS

300 grams apples, 2 medium cored, trimmed & sliced or about 2 generous 2 cups
50 grams flour, about. 7 tablespoons
50 grams sugar, 1/4 cup
3 eggs
300 ml milk, about 1 1/4 cup
15 grams butter, 1 tablespoon
pinch salt
1/2 teaspoon cinnamon (optional)

sugar & flour | photo by gourmet-metrics
sugar & flour | photo by gourmet-metrics

  USING THE SCALE

Pre-heat oven to 350ºF (180ºC).  Weigh out or measure sugar, flour, milk, and butter. Wash, quarter, remove seeds and cores from apples.  Slice in a food processor using the thin slicing blade.  Leaving the skins on adds flavor, fiber, and other good things, so whenever possible use organic apple.  Combine flour, milk, eggs, cinnamon, pinch of salt, and sugar to make a thin batter.  Place sliced apples in baking dish and push them down.  Pour  the batter over the sliced apples and distribute remaining butter on top.  Cover the dish and bake for about 50 minutes or until, an internal temperature 85° C / 185° F.  After about 40 minutes, the aroma of baked apple and sweet custard lets you know baking is almost done.  Serve hot, tepid, or cold.  Garnish with a sprinkle of fresh cinnamon.

Per  Serving: Calories 270, Fat 8g, Saturated Fat 4g, Sodium 115mg, Carbohydrate 42g, Fiber 4g, Sugars 29g, Protein 7g

Thanksgiving 2012

November 2010

How much do we actually eat on Thanksgiving?

Of course the only real answer to that question is to record how much food actually ends up  on the plate and run the numbers.

But to have some fun speculating, calorie numbers as high as 4000 have circulated on the Internet now for a couple of years.  If this number sounds excessive, you are in good company.

Here is a selection of estimates starting with a gluttonous spread down to a very austere setting.

  •  2486 calories from Tara Parker Pope’s Gluttonous Thanksgiving, published in  The New York Times 2012.
  • 1895 calories for a Thanksgiving spread from the forward thinking book The Good Housekeeping All-American Cookbook published in 1989.
  • 1300 calories if you add up the calorie levels from the Thanksgiving 2012 Penzey’s catalogue “Share a fantastic feast with family and friends” section, then add the numbers for apple cider or beverage of choice.
  • 1240 calories for my Thanksgiving offering posted in 2010.
  • 1074 calories, the most austere offering, calculated from “A Simple Celebration” in the December 2012 issue of Eating Well, Where Good Taste Meets Good Health.

Continue reading Thanksgiving 2012

Celery Root Salad

celeriac, fennel, and avocado salad

Celery root makes no claim to beauty.  It is a knurled, knobby, usually dirty, dull, brown root also called celeriac.  Peeled, grated, and dressed, however, celeriac presents well.  The inspiration for the salad was a picture in La Cucina Italiana.  Don’t think I even bothered to follow the recipe, just started with the root and worked out the proportions from there.  Using the fennel was an afterthought, but a good one since it adds a hint of licorice and a characteristic crunch.  I make this salad a lot during the fall and early winter when celery root is available at the GreenMarket here in New York.  Making a salad does not require the same precise measurement as baking a cake, but knowing the weights is useful for shopping, developing a ratio, or expanding the recipe to serve a crowd.  Look for a medium celery root about 1 pound or 450 grams and a fennel bulb about ⅔ pound or 300 grams.  Proportions listed below make about 1 ¼ liter or about 5 cups.

 

 

 

INGREDIENTS

1 celery root, about 5 cups grated or 300 grams

½ fennel bulb, finely sliced, about ¾ cup or 100 grams

haas avocado, 1 whole or about 240 grams as purchased

extra virgin olive oil, 4 tablespoons or 60ml

lemons , 1 to 2 depending on taste

3 scallions, trimmed & chopped, about ½ cup or 50 grams

fresh parsley, chopped, ¼ cup  or 15 grams

Dijon mustard, 1 tablespoon  or 15 grams

flake style salt , ¼ teaspoon  or 700 mg

METHOD

Assemble all ingredients except avocado.  Wash celeriac, fennel, scallions, and parsley.  Trim and thinly slice fennel.  Trim and chop scallions and parsley.  Juice one lemon.  And finally peel and grate the celeriac.  Celery root oxidizes quickly; the acid of the lemon juice protects against oxidation retaining the root’s creamy white color.    Put the grated root in a large bowl and stir in a couple tablespoons lemon juice.  Add fennel, olive oil, scallions, parsley, mustard, salt, and stir well.  Add the rest of the lemon juice to taste and adjust seasoning.  Not everyone likes the same level of acidity and not all lemons are created acid equal, so it is important to taste at this step and to know the preferences of the eaters at your table.    Use the second lemon if needed.  Transfer to storage container and hold in refrigerator.  About half an hour before serving, remove salad and transfer to serving dish.  Cut avocado in half, remove seed, peel, and cut in wedges.  Make a border around the parameter of the serving dish using the avocado.  Serve the salad at room temperature or slightly chilled.

METRICS

Calories are the best food metric to manage portion size.  Most people use common sense.  Divide the salad into 4 parts and one serving provides 240 calories.  Divide it into 6 parts and one serving provides 160 calories.  Others prefer common measure.  Analysts like me prefer calories per gram.  That number lets you calculate any serving weight required as well as the calorie density of the item in question.  This salad worked out to be 126 calories per 100 grams.  Less than a baked potato at 193 calories per 100 grams but more that steamed broccoli at 28 calories per 100 grams.  Why?  Because this salad is not low fat.  Olive oil and avocado, however, are over 80% unsaturated and considered to be the healthy kind of fat.  The analysis below is for 6 servings:

Per Serving (126 g each): Calories 160, Fat 14g, Saturated Fat 2.0g, Sodium 140mg, Carbohydrate 10g, Fiber 4g, Protein 2g.  Vitamin A 8%, Vitamin C 25%, Calcium 4%, Iron 6%.

 

 

Ratatouille

ratatouille — my tribute to Julia Child

Julia Child was our first celebrity chef.  She changed the way Americans think about food, encouraged us to eat better, and inspired us to cook more often.

She was not afraid of fat and in retrospect we can say she was slightly ahead of her time.  Ongoing research is chipping away at our fat fobic fears, the latest piece being a study published recently finding no connection between dairy fat or butter and subsequent cardiac death.  She would have liked that a lot.  And so do I.

She is reputed to have used unpleasant words like “nutrition terrorist” or “food nazi” when referring my fellow dieticians.  And in many ways, I am with her on that one too.

But I have to confess, her recipes never did it for me.  Loved her presence, loved her attitude, loved her influence on the American palate, but I did not like the way she wrote her recipes and, through I was given her two volume set as a wedding present, I have only used the books once.  By the time I got married, I had already lived in France and was committed to la cuisine française.  But we were hosting a Sunday brunch and among the dishes I prepared was her version of ratatouille, an eggplant casserole.  Julia warned that a really good ratatouille is not one of the quicker dishes to make because each vegetable was to be cooked separately.  She was right.  Her method probably does make a more elegant and refined dish.  But I confess, I do not have the patience, so the recipe that follows is my simplified adaptation.   I have also take the liberty to add back in metric measures she so meticulously replaced with cups as she was putting her book together.

INGREDIENTS for 4 to 6 people

eggplant, 1 small, generous ½ pound or 250 grams

zucchini, 1 to 2, generous ½ pound or 250 grams

flake salt, about 1 ¾ teaspoons or 5 grams

extra virgin olive oil, 4 tablespoon / 60 ml

garlic clove, 2 each or 6 grams

yellow onion, medium, generous ½ pound or 250 grams

red or yellow peppers, 2 to 3, generous ½ pound or 250 grams

tomatoes, 1 pound or 450 grams

METHOD

Wash all vegetables.   Remove stem from eggplant and cut in pieces.     Julia’ version says to peel the eggplant, but I would rather leave the skin on because it adds good color.  Slice off the ends of the zucchini and cut in rounds.  Julia wants us to salt the vegetables and let them stand for about 30 minutes to render their water.  I tend to skip this step.  Peel and slice onion.  Peel, seed, and chop the tomatoes. Remove stem and core from peppers and chop in pieces.  Peel and crush garlic.

Julia lays out an elaborate sequence for cooking each vegetable separately.  This method, however, will work and to my taste is somewhere between almost and just as good.  Soften onions in 2 tablespoons olive oil and gently cook them until they turn translucent, begin to caramelize, and turn light brown.  Add the tomatoes and gently simmer for several minutes.  Then add eggplant, zucchini rounds, peppers, crushed garlic, salt, pepper, and remaining olive oil.  Cook covered to encourage the vegetables to sweat out the water, then remove the cover so that excess liquid can evaporate.  Keep heat medium to low to avoid scorching.  Simmer until vegetables have softened and excess water has been reduced, but the vegetables retain their shape and texture.  In a pinch, pour off excess liquid, reduce in another pan, and add back to vegetables.  Serve hot as a vegetable accompaniment; serve cold as an appetizer.

METRICS

Proportions noted above will make about 4 cups cooked vegetables.  Served as a hot vegetable to accompany the protein of your choice or as a cold appetizer garnished with chopped parsley, recipe makes 6 servings 130 calories each.  Served as a main course with a slice or two of ham and some crusty bread, recipe makes 4 servings 200 calories each

Recipe inspired from Julia’s Eggplant Casserole — with tomatoes, onions, peppers, and zucchini.  Volume I of Mastering the Art of French Cooking, Julia Child, Louisette Bertholle, Simone Beck, published by Alfred A Knopf, New York, 1967

Per Serving for 6 people: Calories 130, Fat 10g, Saturated Fat 1.5g, Sodium 330mg, Carbohydrate 12g, Fiber4g, Protein 2g.
Per Serving for 4 people: Calories 200, Fat 15g, Saturated Fat 2.0g, Sodium 500mg, Carbohydrate 18g, Fiber5g, Protein 3g.

Peaches

fresh peach

The most memorable peach I ever ate was in Normandy at a restaurant on Mont Saint Michel.  We had gone there to experience the local lamb, but what I remember was the peach.  The waiter served it as an after lunch fruit in place of a sweetened dessert.

I learned many useful things living in France, among them the ability to eat a piece of fresh fruit with a knife and fork.  I peeled my peach and cut up the pieces.  Then I tasted it. 

It was so extraordinarily good that in my best most polished French I politely asked for a second peach.

To this day, I love to have a piece of fruit as the ending for a meal.  Fresh fruit in season is the best and peaches are in season here on Long Island in July and August.

The peaches in the pictures come from my local GreenMarket and they are delicious this year.  Local peaches to not have the aura of my French peach, but they are certainly just as succulent, juicy, and sweet.  I am content with just the peach too.  No yogurt, no ice cream, no peach pie, no peach melba, or any other similar preparation.

Not that there is anything wrong with these alternatives and when peaches are in season the cook needs creativity and imagination to manage the volume that nature provides.  It is just that I am so happy and so satisfied with the piece of fruit.  Or maybe two pieces.

calories

My local peaches are medium sized peaches.  My local supermarkets sells bigger cheaper peaches, but they can’t match the flavor of my smaller local peaches.  One medium peach is about 60 calories.   All fresh fruits are healthy.  Some more so than others, but all are optimal choices especially when they are grown locally.

Turkey Salad

turkey summer salad

turkey salad with greens and chickpeas

Protein, greens, legumes, vinaigrette, ready to go in 40 minutes — my kind of summer workday supper.  The turkey I use comes from an old school Italian grocery store in my neighborhood.  It is made on site so I guess that would make it an artisanal product.  However you call it, to my taste this turkey has better flavor and less salt intensity.  Other customers buy it sliced as a cold cut.  I get a chunk and make salad.

For the vinaigrette:

1 ⅔ tablespoons vinegar with acidity at least 6% (25ml)

½ teaspoon kosher style flake salt (1.7g)

5 tablespoons extra virgin olive oil (75ml)

dried herbs, basil, oregano

For the salad:

½ cup chickpeas, rinsed and drained (100 g)

¾ cup red cabbage, washed and coarsely shredded (50 g)

3 ½ cups washed assorted greens or mesclum mix (100 g)

½ cup washed, cored and coarsely chopped cherry tomatoes or 1 small local tomato in season (130 g)

1 fresh carrot peeled and grated  (90g)

2 scallions washed, trimmed, and chopped (50g)

1/3 pound piece roasted turkey breast cut into small pieces (150g)

METHOD

Make the dressing in the bottom on a bowl with a 2 quart (2 liter) capacity.  Add the vinegar and salt.  Let salt dissolve.  Then add the olive oil and herbs.  Whisk until thoroughly emulsified.

Put chickpeas and cabbage in first, then greens, then carrot, scallion, and tomato. Arrange turkey pieces on top.  Mix salad just before serving.

 METRICS

Protein, greens, legumes, extra virgin olive oil – my kind of healthy!  Hard to go wrong with locally sourced vegetables.  Nutrition return is excellent – fiber, carotenoids, vitamin C, folate, iron, magnesium, potassium.  The olive oil even enhances carotenoid absorption.  But calories still count.  So here is the scoop.  Proportions listed provide 500 to 600 calories per serving and work well for those of us have a vested interest in not eating too much on workdays.  For larger portions, count about 170 calories per cup (120g); for eaters at your table with robust appetites, add crusty bread and dessert.

 

Summer salad with turkey, greens, and chickpeas (1/2 recipe, 400g):  Calories 550, Fat 38g, Saturated Fat 5g, Sodium 420mg, Carbohydrate 27g, Fiber 8g, Protein 30g.  Vitamin A 280%, Vitamin C 60%, Calcium 10%, Iron 20%.

Carrot Salad

Grated Spring Carrot Salad 

Carrots.  One of my favorite kitchen stables and a vegetable for all seasons.  I always watch for tender new carrots when they start to appear in the GreenMarket in spring, so sweet and tender you can grate them without peeling most of the time, but I continue to make the salad through the summer.  Grated carrot salad stands by itself as an appetizer or accompanies other raw vegetables for a plate of spring crudités.

  • makes generous 4 cups

  • 170 calories per cup

INGREDIENTS

spring carrots, 1 generous pound (500g)

scallions, 3 each (80 grams)

parsley, handful (10 grams)

classic vinaigrette, 6 tablespoons (90ml)

lemon, one whole

METHOD

Wash and trim carrots.  Grate if necessary.  Wash, trim, and chop scallions and parsley.   Make the vinaigrette in the bottom of a salad bowl as follows.  First add 1 ½ tablespoons vinegar and stir in a generous pinch of salt.  Then add a generous 4 tablespoons good olive oil and whisk.  Add grated carrot, scallions, and parsley.  Mix well.  Adjust salt and add pepper to taste.  Finish with a squeeze of fresh lemon juice.

ANALYST NOTE

Do not expect salads to be low fat.  Vinaigrette is 3 parts oil to 1 part vinegar and even the finest, freshest olive oil is 100% fat.  There is plenty of good nutrition in a plate of this carrot salad — carotenoids, fiber, vitamin C, monounsaturated i.e. healthy fats, polyphenols.  Moreover, the carotenoids are better absorbed in the presence of fat.  But despite all this good stuff, current regulatory language does not permit me to label this a “healthy” salad.  Too much fat!

Grated Spring Carrots With Scallion & Parsley,  1  cup (150g):  Calories 170, Fat 15g, Saturated Fat 2g, Sodium 210mg, Carbohydrate 12g, Fiber 3g, Protein 1g.

Classic Risotto

The good, the bad, and the ugly.

Good risotto requires three essentials – time, patience, and a healthy dose of respect for ingredients.  The last risotto I made was at Thanksgiving.  My brother in law, an aspiring amateur, volunteered me.  He had crafted a non-conventional spread, got caught up in other preparations, and asked me to give him a hand.  All the right stuff was assembled and my job became the time and the patience part.    Once you get the hang of making risotto, you really do not need a recipe because much of the work is coaxing the rice into absorbing just the right amount of broth then stirring in some more cheese and butter.

The process is straightforward.   Melt about half the butter in a pan, stir the rice into the melted butter, let it sizzle softly, start adding broth little by little until at the end the broth is absorbed and the rice is cooked just al dente.  Incorporate the rest of the butter and cheese.  Serve immediately.

When one of the essentials is missing, you get a bad risotto.  Not enough time.  Not enough patience.   Or insufficient respect for the integrity of the ingredients.  My first risotto was not all that good, but with practice you get the feel of it and with each repetition, the risotto gets better.

Classic proportions for four people as listed in my favorite Italian recipe source, Le Ricette Regionali Italiane: Quarta Edizione 1976, are as follows:  400 grams rice, 100 grams butter, 1 ½ liters stock, 80 grams parmigiano.  Optional ingredients:  medium onion, olive oil, white wine, saffron, salt, and pepper.   Translated into common American measure:

2 cups short grain rice, measured dry

               7 tablespoons unsalted butter

               6 cups chicken or beef stock

               1 cup grated parmigiano

Now, you may be asking, what has to be done to a sumptuous, sinfully delicious dish like risotto to make an ugly risotto?  Let me explain.

Way back in 1997, as New York City restaurants were expanding their portion sizes and Americans were expanding their waistlines, four nutrition professionals and an intrepid food writer at The New York Times conducted a calorie counting experiment.  The original article is still available at the Times website “Losing Count of Calories as the Plate Fills Up” and that is where I found it recently.

The purpose of that article was to highlight expanding portion sizes in restaurants.  The signature dish was a risotto, which laboratory analysis determined contained 1280 calories and 110 grams of fat.

Under the most benign conditions, risotto is certainly not what you would call a light dish.  Just check out the nutrition numbers below for a classic portion.  Good risotto needs the right amount of butter and cheese to make it decadently delicious.

So I said to myself, what would you have to do to classic proportions to get 1280 calories and 110 grams of fat?  Classic proportions by weight are consistent no matter which source you choose, so establishing a ratio is relatively easy.  Ratios work by weight, so bear with me and we will walk through the weights together.

The ratio of rice to butter for the classic version is 4 to 1.  In other words, four parts rice to one part butter plus the handful of cheese.  In metric units, that is 400 grams rice to 100 grams butter.  Or in common measure about 2 cups rice to 7 tablespoons butter.

It actually took me a while to retrofit the ratio to yield 1280 calories and 110 grams of fat.  When I finally succeed, there was a lot more fat and a lot less rice.  The calories from fat go from 44% for the classic risotto to 77% for this risotto.  Starting with the same 400 grams / 2 cups rice, the butter needs to be increased to 600 grams.  That is 43 tablespoons or 1 ⅓ pounds.  Plus that handful of cheese.  And who knows what kind of fat the restaurant used?  Fresh unsalted butter?  Margarine?  Fats of unknown origin?

So how did it taste?  To my great disappointment, not one of the nutrition professionals or even the intrepid food writer commented on how this risotto tasted so we will never know.  What we do know, however, is that whatever this risotto was, it was not classic.  I love butter.  And I love cheese.  But too much of a good thing can get ugly and that is why I decided to call this risotto ugly.   So back it goes filed under nutrition in the archives of the New York Times.  I plan to stay with a small portion of my decadently delicious and very good classic risotto.

 

One Portion Classic Risotto,  about 1 ½ cups (364g):  Calories 530, Fat 26g, Saturated Fat 16g, Sodium 370mg, Carbohydrate 59g, Fiber 2g, Protein 13g.
One Portion Ugly Risotto, about 2 ½  cups (640g):  Calories 1280, Fat 110g, Saturated Fat 70g, Sodium 350mg, Carbohydrate 55g, Fiber 2g, Protein 12g.

Chocolate Almond Cake

A dense, delicious, intensely chocolate cake.  Serve as is or accompany with whipped cream, frozen yogurt, or ice cream.  The origins for this cake are certainly European, but exactly were remains unclear.  I found one version, gâteau au chocolate et aux amandes, in Elizabeth David’s book French Provincial Cooking.  An internet search brought up multiple listings for an Italian version, La Torte Caprese.  And I found a third version, pastel de chocolate alemendras, in Claudia Roden’s recent book The Food of Spain.  These versions all use bar chocolate.  My version uses high fat cocoa powder (20-25%) because, in my opinion, cocoa powder is easier to source and easier to work with.  Just don’t use Dutch Process cocoa powder because the process changes the acid base balance and may keep the eggs from setting.

  •  cost $10

  • serves 8

  • 310 calories per serving

RECIPE

4 extra large eggs

7 tablespoons / 100 g butter

1 cup / 100 g cocoa powder

7 tablespoons / 100 ml strong coffee

1 cup / 100 g almond flour

½ cup / 100 g white sugar

⅛ teaspoon / 0.4 g salt

a spoonful or two of brandy

Bring butter and eggs to room temperature before starting.  Assemble one large stainless steel bowl for egg whites, one medium mixing bowl, one small mixing bowl for egg yolks, and one 8 inch (20cm) high sided cake pan.  An electric hand mixer helps immensely.  Wash all equipment, utensils, and bowls in hot soapy water before starting.    Line the bottom of cake pan with parchment paper.  Make coffee and put aside to cool.  Preheat oven 325°F / 160°C.   Measure or weigh out sugar, almond flour, cocoa powder, and butter.

Start by melting butter in double boiler or small pan sitting in a larger pan of gently boiling water.  Stir ground almonds into melted butter and add a pinch of salt.  Then, using the medium mixing bowl, dissolve the cocoa powder in the cooled coffee.  Add 1 – 2 tablespoons brandy as needed ensure the cocoa is completed dissolved.  The mixture should resemble a very thick paste and will form a ball.

Now incorporate the cocoa-coffee mixture into the butter-almond mixture.  Keep stirring until the mixtures are thoroughly incorporated and become very smooth.  Do not let the temperature go above 125°F / 50°C.  Transfer back to medium bowl and set aside to cool.  Separate egg whites from egg yolks.  Using the electric mixer, beat egg yolks and sugar in small mixing bowl until yolks froth up and turn pale yellow.  Fold egg yolk mixture into cooled chocolate-butter-almond mixture.

Finally whip the egg whites into a foam that holds a soft peak but does not look dry.  Remember egg whites whip best at room temperature in a stainless steel bowl.  Use electric mixer with the balloon whip at high speed.  Both over beating and under beating produce lower volumes.  Once the egg whites are whipped, move fast because whites start to soften as soon as you stop beating.  Gently fold whites into chocolate mixture a third at a time using a spatula and a cutting motion.  Fold only until no visible streaks of white remain.  Pour batter into prepared cake pan.

Place cake in non-convection oven and bake until the sides are set, the center is slightly soft, and a knife inserted into the center comes out clean.  Usually takes somewhere between 35 minutes and 45 minutes.  Let the cake cool completely, remove from pan, and transfer to a plate.  Hold in the refrigerator or freeze for future use.  Bring cake to room temperature and dust with grated orange peel or powdered sugar before serving.

METRICS

As one of my dietitian colleagues shared with me in a moment of candor “The last think I want to know when I order dessert is how many calories are in a chocolate mousse!”  Many people feel this way.  So if you are one of those people don’t want to know, read no farther.

There is another way to look at the situation.  Indulgences are a significant source of calories and knowing the count enables you to manage the impact.  This cake is made with whole, minimally processed ingredients and provides nutritional value as you can see referenced below.  The problem is the calorie density.  No more, no less than any other chocolate cake out there, but still significant.  For smaller portions, divide cake in 10 pieces at 250 calories each.  For larger portions, divide cake in 6 pieces at 410 calories each.  In my experience, most people just want to enjoy, so when I serve this cake I keep the numbers to myself.

 

Per Serving (80g): Calories 310, Fat 22g, Saturated Fat 9g, Sodium 65mg, Carbohydrate 22g, Fiber 5g, Protein 8g.
Excellent source fiber and magnesium (cocoa, almond flour).
Good source protein (eggs, almond flour), vitamin A (butter), vitamin E (almond flour), iron (cocoa).
Cocoa is a natural source of flavonoids. 
See nutrition label per serving for fat and saturated fat because values exceed reference limits.

Camembert Cheese and Apples

We all love cheese.  But it is the French who have mastered the art of serving cheese and setting it within the structure of a meal.  Try serving cheese accompanied with fruit after the meal instead of a dessert.  Most people do not complain and for those who do, just serve a “real” dessert too.  If you have never tried, you may find cheese is more satisfying at the end of a meal than something sweet and syrupy.  Cheese is fun to experiment with.  Most people quickly determine which types they like and which types they can do without.  Each cheese has its own unique character and its own finite shelf life.  A hard cheese like parmiggiano or aged cheddar will keep months as long as it is stored correctly.  A fresh cheese like goat should be eaten relatively quickly.  A camembert will keep a while.  The delicate aromas and textures of cheese are enhanced when served at room temperature, so remove cheese from the refrigerator at least 30 minutes before serving.  Pictured below is the local Hudson Valley Camember cheese (5.6 ounces/156g) I picked up at my Greenmarket. Hudson Valley Camembert & ThinCrisps

one camembert cheese       6-8 ounces (150g-250g)

cost $7.00 – $10.00

calories depends on size

serves 6 to 10

140 calories per serving

 Green Apples Fall

Pictured here on the left are the green Pepin apples I also picked up at the Greenmarket.   Thin crispbreads, water thins, or a good baguette are a must.  Crispbreads or water thins are my preference because they provide a surface for tasting and savoring cheese but are less calorie dense than bread.  A plain wooden board makes the best serving plate.  The best garnish is an attractive cheese knife.

RECIPE

camembert cheese, count 1 ounce (25g-30g) per person

box of crispbreads

crisp fall apples, count 1/2 apple per person

METRICS

Cheese is a good source of calcium and protein, but is also high in butterfat and for sodium for some people.  See nutrition information for fat content.  So here is the question — can we eat our cheese and be healthy too?  Guess the answer to this one has got to be it depends …

A serving of cheese on my plate is about an ounce or 25 to 30 grams.  Small is beautiful!

Comparing my cheese plate to the calories in an equivalent dessert say a piece of cheesecake, the camembert does well.  A classic restaurant style cheesecake will run about 550 calories, considerable more than my camembert plate.  More extravagant cheesecakes go up exponentially up from there to 1000 calories or more.  As for salt, comparing my camembert to an equivalent weight of American process cheese, the camembert has less sodium.

Liz Thorpe has written a wonderful book chronicling how local cheese makers across our country have reinvented European traditions for American consumption.  Check out The Cheese Chronicles:  A Journey through the Making and Selling of Cheese in American, from Field to Farm to Table, 2009.

 

Per Serving of cheese,crispbread, and apple (103 g):  Calories 140, Fat 7g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 20mg, Sodium 290mg, Carbohydrate 14g, Fiber 1g, Protein 6g.