Food tips

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Weight loss info

    The Atkins’ Diet
    Now nearly 5 decades old, the popular atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it supposedly allows fat reduction whilst encouraging you to eat foods that are normally considered bad for diets, eg bacon and butter.
    With the atkins diet you are supposed to eat fat and protein, it is the carbs that must be avoided. It is often referred to as a low carbohydrate, high protein, weight loss program.
    With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
    On the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

    The Atkins’ Diet Theory
    The controversial theory behind the atkins diet is that although our bodies use both fats and carbs to change into carbohydrates, it is the carbohydrates which are burned first. If we eat fewer carbs, we will utilise our stored fat and we will get rid of some fat. Although inviting, this theory is controversial, not all experts agree and some allege that it might be hazardous.













Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles Recipe
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles Category Duck Recipes 
Views 205 
Ratings 0 
Ingredients And Procedures

2 ea Ducklings, with giblets

1 md Onion, chopped

1 md Carrot, chopped

2 c Demi-glace

4 oz Veal, shoulder, chopped

4 oz Pork, tenderloin, chopped

1 lg Egg

Salt (to taste) Pepper (to taste) 2 oz Cognac

2 oz Wine, port

1/4 c Sugar

1/4 c Water

2 oz Vinegar, wine, red

1 pt Blueberries

2 tb Oil, peanut

Remove the duck giblets and set aside. Cut off each leg and thigh in one piece. Remove breasts whole from the bone. Chop the duck carcass and put it into a roasting pan with the onion and carrot. Roast for 45 minutes at 400 F or until the bones are brown. Put browned bones and vegetables in a pot and add the demi-glace. Bring to a boil and simmer gently for an hour or more. Put the reserved liver and gizzard into a food processor with the veal and pork. Puree a few seconds and add egg (2 eggs if they are medium sized or smaller). Season with salt and pepper and continue to process. Add cognac and port and blend to a smooth texture. Carefully cut open the thigh of the duck and cut out the thigh bone. Fill the pocket created with the stuffing and fold the skin around it. Wrap the leg in buttered foil and bake in a 375 F oven for an hour or until the internal temperature is 165 F. Caramelize the sugar and water carefully and add vinegar. Cook until syrupy and strain in the duck-enriched brown sauce. Stir and simmer for 5 minutes and add blueberries. Heat oil and brown reserved breasts, skin side first. Remove from pan, cut off skin, and brown the breast again. Slice the browned breasts into strips and serve with the stuffed legs and sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: