Newsletter August, 28, 2002

Newsletter August, 28, 2002

Welcome to your next issue of "The Eclectic Cooking Newsletter".
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Lydia Jensen, Editor: Lydiajj@get2netdk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com

For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm

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Newsletter, August 21, 2002

=> Cook book review
=> Article; Weight Loss Diets Make You Fat, By Armand Dupuis
=> New Recipes of the Week
=> Hot Tip
=> Drinks bar
=> Joke/Story of the Week
=> Next week's Issue
=> Reader Comment
=> Drinks Corner
=> How to Be Featured as our Guest Writer
=> Subscribe information

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Cookbook Review

My Kitchen in Spain
225 Authentic Regional Recipes
by Janet Mendel

From the sun-drenched Spanish countryside to the seaside villages to the bustling city tapa bars, one thing unites all of Spain: its varied and satisfying food. In this Mediterranean land of beauty and bounty, good food is a pleasure everyone shares. Spanish cuisine has flourished for centuries, inspired by luscious fruits and vegetables, fresh seafood and game, artisanal cheeses, cured meats, and renowned local wines. The influence of North African spices adds variety and unique flavors to the diverse cooking of this fascinating country.

My Kitchen in Spain celebrates the rich flavors and regional traditions of Spanish cooking. Janet Mendel has made her home in Spain for more than thirty years, collecting recipes from friends and neighbors, housewives and Sherry barons, olive farmers and restaurant chefs. From the far western province of Extremadura to the Moorish towns of Seville and Granada to the world-famous Basque region in the north, Janet Mendel discovers and chronicles the tastes and techniques of this remarkable country. Now experience the authentic flavors of Spain with favorites both classic and contemporary: Almond Gazpacho with Grapes, Sea Bass in Saffron Sauce, Fiesta Paella with Chicken and Shellfish. With a comprehensive chapter on tapas, Spain's enticing "little dishes," and 225 tempting recipes -- for every course from soup to dessert -- My Kitchen in Spain will bring the food delights of Spain home to your table.

Gazpacho Today

El Gazpacho de Hoy

When, in 1972, I moved from the mill house, which had no electricity, to my new house, the first thing I bought was an electric blender, to make modern-day gazpacho in minutes. It was a handheld blender, which came with a strainer that fit inside the larger container. For gazpacho, I would put chunks of tomatoes into the strainer without skinning them or removing seeds. When I pureed the mixture, the juice and pulp were strained through, while seeds and skin stayed in the strainer. Brilliant design. Twenty-five years -- and many gazpachos, baby-food purees, and mayonnaises -- later, my blender finally gave out. I made gazpacho in a food processor for a season, but decided it was just not as good as gazpacho made in that blender, so I bought another one just like it.

The main thing in choosing the right blender for gazpacho is watts -- 150 watts is not enough; 300 is good. With 300 watts and a sharp blade, you don't even need to skin the tomatoes. The seeds, though, should be removed either before processing or else after, by passing the gazpacho through a sieve. To seed tomatoes, cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes into a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl and you can add it to the gazpacho.

Green pepper, cucumber, and onion are optional ingredients in the gazpacho puree. I make it without these vegetables, then add them afterwards as garnish.

In Andalusia, gazpacho is often much paler and "creamier" than this version. If you would like to try it that way, use 6 slices of bread and 1/2 cup oil for the same amount of tomatoes.

4 ounces (4 slices) stale bread, crusts removed (see page 6 for measuring instructions)
2 garlic cloves
2 pounds ripe tomatoes (about 5), seeded
2-inch square piece of green bell pepper (optional)
2-inch chunk peeled cucumber (optional)
1/4 teaspoon ground cumin
2 teaspoons salt
1/3 cup olive oil, preferably extra virgin
2 tablespoons white wine vinegar
1/3 cup chopped green bell pepper (optional)
1/3 cup chopped onion (optional)
1/3 cup peeled, chopped cucumber (optional)
1/2 cup croutons or diced bread, toasted crisp (optional)

Break bread into big chunks and soak it in water to cover until it is softened, about 15 minutes. Squeeze out the water and place the bread in a blender (or, if you are using a handheld blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.

Add the tomatoes (it may be necessary to process the tomatoes in two batches) and the pieces of pepper and cucumber, if using, and puree. Add the cumin and salt. With the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from tomato-juice red to a paler, orange color. Blend in the vinegar and 1/2 cup water.

Place the gazpacho into a tureen, bowl, or pitcher and stir in 1 cup cold water. Chill until serving time.

Place each of the garnishes -- chopped peppers, onion, cucumber, and croutons -- in small bowls or on a relish dish and pass them when the gazpacho is served. This gazpacho also can be served, thinned with additional water, in tall glasses for sipping, without the garnishes.

Serves 6

http://www.harpercollins.com/catalog/book_xml.asp?isbn=0060195266

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Weight Loss Diets Make You Fat
by Armand Dupuis

That's Right, because on all Weight Loss Diets, You Always Gain it Back,
and Usually with A Few Extra Pounds As a Bonus, so Don't Do What Will
Guarantee Failure!

Why Does Your Body Do That? Understand this and...

You'll Never Diet Again

Here are the facts about Weight Loss Diets, and deep down you "Already
Know This":

Dieting Slows Metabolism

And A Slow Metabolism Causes Weight Gain, Therefore, Dieting Causes
Weight Gain, and That's true of "All Weight Loss Diets"

BURN THAT INTO YOUR BRAIN

Why keep Dieting when doing it the right way, is actually much easier
and, Produces Permanent Results. Look at the Facts...

The Weight Loss Industry in North America alone, takes in somewhere
around $50 Billion a Year, and ...

The Failure Rate with Weight Loss Diets, is Believed to be "Above 98 %",
and yet the Bulk of the Weight Loss Industry is focused on Weight Loss
Diets, which Slows Metabolism, and that causes Rapid Weight Gain.

This Guarantees Repeat Customers - "What a Business", Fortunately...

Only people who are "Unaware", can be fooled, and once you understand,
what's really going on, you become Immune to that kind of
Mind Manipulation

What's Wrong With Your Body?

When You Finally Accept the Fact, that you may have a little weight
problem, a common reaction is... What's Wrong with Me?

Metabolism Demystified

The Human Mind and Body Was Designed for Success Otherwise, We would not
have survived as a Species, Therefore...

Your "Mind and Body" was "Designed for Success".

Tens of Thousands of Years Ago, Our Ancestors Were Hunters and
Gatherers, and they only got to eat, when they "Found it or
Killed it".

The bodies of those who survived (your ancestors), became Very
Efficient at Storing Food Energy in the form of Fat and holding on to
the Fat in times of Famine, slowing down everything (Especially
Metabolism) to conserve the "Fat Stores" as long as possible, because...

If the Fat Stores ran out before you found more food, You Died.

Every Time You Diet, you trick your body into Believing that you are in
the middle of A Famine. Your body slows down your Metabolism, and
holds on to the stored fat in order to Survive as long as possible.

When the "Weight Loss Diet" (Famine) is finally over, the body tries to
Replace the Fat ASAP, and also "A Little Extra", just in case the next
Famine is longer.

So You lose 20 pounds, and regain 25 or whatever, then You Try a
Different Diet and it starts all over again, so Why Diet, when you know
the result "Will Always Be The Same"

"Survival is the First Goal of Life"

There's Nothing Wrong With Your Body and when it regains the fat, it's
doing exactly what it's supposed to do to Survive.
To go through all the Struggles of Dieting, The Starvation, the
Cravings, and the Struggle with Willpower, Only to Gain It All Back...

Is Simply Not Worth It!!!

THE ANSWER IS SIMPLE, if you want to "Slim Down Permanently"
Go for a Brisk Walk for at least 30-60 minutes, 3 to 4 times a week. No
other exercise will do, and when you learn how to walk properly, you can
turn walking, into "The Ultimate Fat-burning Exercise"

Secondly, Instead of taking Food away (Dieting), start "Adding food" that
is more "Nutrient Dense" to your Regular Diet, and since your Body will
then become more Nutritionally satisfied, you will automatically begin to
eat a lot less of the Wrong Foods.

Learn how to prepare Healthier Meals, and only make small, gradual, but
"Permanent Changes", and you'll begin to lose the Weight a little bit at
a time, the same way you put it on!

NOTHING ELSE WILL WORK PERMANENTLY

Have a Nice Life

Armand Dupuis of
http://www.adult-teen-weight-loss.com/bin/ap.pl?sosae2
is a Personal Trainer, Lecturer, Teacher, & Permanent Weight
Loss Specialist, who has been a Serious Researcher into
Human Consciousness for over Four and a Half Decades.
Contact: armand@adult-teen-weight-loss.com

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This Week's Edition, August 28, 2002

Article: Weight Loss Diets Make You Fat

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Hot Tip

To blanch almonds, pour boiling water over them and allow them to stand until
cool. You can easily slip off the skins. You can also blanch almonds by pouring
boiling water over them and leaving them in the water for about 5 minutes, then
pour off the hot water and pour cold water over the almonds to cool them down
faster. The skin will then pull off easily. Lay the almonds on a paper towel to dry
them.

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Our Health and Nutrition links:
http://eclectic-healthy-cooking.subportal.com/health/

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Joke / Story of the Week

Butterflies taste with their feet. (Oh, jeez! Are we desperate or what! Any good jokes
out there?!)

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Copyright 2002 Eclectic Cooking

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