A Midsummer's Night Dinner Date with Macedonian Wine

              As if it was a midsummer's night dream, a 5 course dinner paired with Macedonian wine just came and gone for Brown Rice Meets the Pearl's second food and wine pairing night. For the guests, it was an eventful night where the menu reflected on a lighter, less heavy aspect of the season combined with a Macedonian wine presentation from the wine maker along with a nutrition talk from me as a Registered Dietitian. 
          
            I have, once again, based my menu creation on the "My Plate" dietary guidelines of the US Department of Agriculture with some aspects of the Mediterranean Diet Pyramid, hence, the wine. I've always supported a lifestyle of eating and drinking in moderation combined with physical activity to achieve a good quality of life filled with joy and laughter. 

            A big thank you to the 20 special guests who were able to reserve themselves a seat, it was a great turn out with good company and 6 opened bottles of Macedonian wine from Vinci Pacific. I am sure everyone left with a satisfied palate and enjoyed the atmosphere of Rachel's Kitchen, an innovative lifestyle studio and also is where I currently assist in all the teaching components of the classes that occur in this space. 

             The evening began with an amuse bouche of a cold gazpacho soup with a tangy shrimp salad of avocado, and a trio of brightly coloured bell peppers. The soup was made with summer tomatoes, cucumbers and red peppers. It was a refreshing start to invigorate one's appetite. 

          I presented a beetroot salad for the appetizer. In my opinion, I believe beetroot to be one of the best root vegetables from its array of antioxidants, colour, flavour, sweetness and fibre content. The ability for it to be paired with so many fruits and vegetables places this red gem at the acme of my vegetable pedestal for its multifaceted properties. This salad was comprised of beet purée, roasted beets, feta cheese, Gala apples and a vinaigrette made from apples, shallots, apple vinegar and olive oil. The beetroot easily accepted the sour apple vinaigrette and the feta cheese balances out the sweet and sour properties of this salad. I do very much consider this a highlight for the night. I enjoyed preparing and plating this dish as much as my guests enjoyed ingesting it. 

             As a mid-course, I offered a 7 mixed grain Macedonian Chardonnay mushroom risotto, which fulfilled approximately 1/2 of one's recommended daily dietary fibre intake. The duo of mushrooms were dried Porcinis incorporated into the risotto and topped with sautéed fresh Hon Shimejis from the market. A dollop of porcini foam finished the dish off. I also happened to be a good sport and went around to shave fresh Parmigiano Reggiano onto my guests' plates upon request. 
       
                         The guests had a choice between fish and chicken for their main course and I had so much fun preparing these dishes mainly because of its colours. Rachel's Kitchen was equipped with all the gadgets a chef needed to prepare a sous vide chicken breast to perfection. This juicy piece of poultry was adorned with carrot puree, roasted summer yellow and green zucchinis and a drizzle of black truffle sauce. I also managed to find time to dehydrate vegetables for garnish. 
            The baked catfish was complimented with purple sweet potato purée and roasted summer baby carrots. A nutless pesto was created from basil, cilantro, parsley, lemon juice, garlic and olive oil for the sauce. The green herbs accentuated the purple and orange of the supporting root vegetables. 
         




               As for dessert, I cannot help but utilize red wine to create a mixed berry sorbet, which sailed along a ramekin of dark chocolate soufflé garnished with candied orange peel and balsamic reduction with mint leaf. A "V" shaped vanilla tuile was attempted to pay tribute to Vinci Pacific for their masterful choice of wines for my dishes. 

          I cannot be happier to have met very nice people and enjoyed wonderful Macedonian wine. Thank you for those who helped organize, plate and clean: Kristijian, Ivy, Cecilia, Bill and Rachel. Also gratitude to Dalal and Judy for spreading the word. Please stay tuned for a next event organized by Brown Rice Meets the Pearl! 
           

Coconut Oil Is In The Spotlight

perrysplate.com

            One question I've been asked many times lately is: "Why is coconut oil suddenly good for you, wasn't it a bad oil in the past?" The Earth may be round, but things do change, and that is extremely prominent, nowadays, with the improvements of technology in research and development. Coconut oil is one of those things that have evolved to become better and better by changing how it is made because it is no longer hydrogenated. You should have known from all the news circulating around the process of hydrogenating oil making it a trans-fat, which raises bad cholesterol, lowers good cholesterol and increases your chances of heart disease. 

health-care-org.blogspot.hk

North America has been following the coconut oil craze for a few years now and Hong Kong is now on that wave. In a recent New York Times article, Thomas Brenna at Cornell University says past studies gave coconut oil its bad reputation because they were done with partially hydrogenated coconut oil not with the virgin form we see now. 

Can Coconut Oil Help You Lose Weight? 

tcmguideweightloss.com

Although the new dietary guidelines suggest that less than 10% of your daily intake should comprise of saturated fats, which coconut oil is mainly made of, but not all saturated fats are considered equally bad. Since coconut is plant based, it is naturally cholesterol free, unlike animal fats. Although it is solid in room temperature it is mainly made of medium-chain fatty acids (MCFA), which is lauric acid in this case. In 2009, a study published in Lipids illustrates that coconut oil seems to reduce abdominal obesity, lowering waist circumference in women without elevating cholesterol levels.

How Coconut Oil is Processed Now? 

wakeup-world.com

There are 2 main methods of producing coconut oil, the wet process and a dry process where there are 2 ways to exercise the dry method and 3 ways for the wet method. 
A) Dry Method 
1) Expeller Cold Pressed (<170 degrees F) - fresh coconuts are dried with hot air within several hours of shelling and then cold pressed.  
2) Refined Hot Pressed (<220 degrees F) - Sun dried or fire dried coconuts and then pressed, refined, deodorized and bleached to remove flavours and aromas.

made-in-china.com

B) Wet Method - fresh coconut meat is made into milk first
1) Centrifuged Cold Pressed (<113 degrees F) - milk is centrifuged within several hours of shelling and the oil is removed. This is the true raw oil.
2) Centrifuged Hot Pressed (140 degrees F) - milk is heated and centrifuged and oil is removed after several hours of shelling. 
3) Fermented (Ambient temperature) - milk is stored for 10-24 hours until the water portion is fermented and the oil on top is skimmed off.

Which Type of Coconut Oil is Better?

guardian.co.uk

The cold-dry expeller pressed, and both the wet centrifuged cold and hot methods will produce virgin coconut oil, but the oil properties are different, since the temperatures vary when the coconuts meat is processed. In a 2009 study published in the Canadian Journal of Physiology and Pharmacology, the polyphenols in wet pressed virgin coconut oil showed higher antioxidant properties and can lower cholesterol more effectively than dry pressed coconut oil. 

seattletimes.com

Another study published in the journal, Clinical Biochemistry in 2004 also illustrated that wet pressed virgin coconut oil was better at lowering triglycerides and LDL cholesterol (bad type) and elevating HDL cholesterol (good type) than dry pressed coconut oil.  Even though wet-cold pressed coconut oil may be more expensive, it is indeed a healthier option than refined selections. 


Coconut Oil For Your Bones
A 2012 study published in the journal, Evidence Based Complement Alternative Medicine, suggests that virgin coconut oil is effective in preventing bone loss and maintaining bone structure. 

Coconut Oil For Your Skin

howdoesshe.com

Indeed coconut oil is used in many beauty products since it is a good moisturizer, but it may be more than just a moisturizer. In 2010, Skin Pharmacology and Physiology published a study to suggest that treating wounds with virgin coconut oil decreased healing time due to a higher turnover of collagen. 

Cooking with Coconut Oil

coconutoil.com

You can substitute coconut for regular cooking like sautéing. For baking, you can basically use coconut 1:1 for what the recipe calls for. You can even substitute coconut oil for butter for some flaky crusts when you put it in the fridge to harden up a bit. Since the smoke point of coconut oil is around 350 degrees F (177 degrees C), a little higher than extra-virgin olive oil, I would not bake/cook anything above 175 degrees C with it, which is perfect for cakes and muffins. Cooking with coconut oil leaves a slight coconut aroma to your dishes, which some people may take some time getting used to. 

Eating foods in moderation, controlling portion sizes and routine physical activity are keys to a healthy lifestyle. Healthy oils are a part of a balance diet, but there are still ~9 calories in a gram of fat. I am only stating the facts I see about coconut oil, but it does not mean I am telling you to throw away the other good fats like olive oil, which goes well with your pastas and salads or grapeseed oil and avocado oil with high heat cooking, since they have a relatively higher smoke point.