WV Executive

Busy executives need a broader consultative service and information resource guide when it comes to food that is both delicious and healthful. This approach is what people with complex and busy schedules are calling for, and it can be applied in both your personal, as well as your corporate life.

The food editor section in each issue will function as a “clearinghouse,” providing recommendations to make informed decisions, whether at home or in restaurants, with the least amount of time and effort.

Site Map

The articles will contain five sections to help on-the-go executives quickly find exactly what they are looking for. The sections will be:

Eating Healthy—Eating Well: There is good news: eating healthy does not require sustained periods of hunger or deprivation and going without everything you love. Our advice is grounded in sound research. The bottom line is a common-sense strategy effective in maintaining a healthy lifestyle and weight.

Recipes: Each issue will include two recipes: the “Could Not Be Simpler,” which is a recipe for food that takes approximately 30 minutes to prepare; and the “As Good As It Gets,” which is a recipe for great food that is worth the effort but requires an investment of time.

Concierge Corner: Many people eat fast food, despite its nutritional defects, because it saves time and effort. Each month, “Concierge Corner” will arrange with purveyors so certain ingredients will be easily accessible. To make the preparation easier they will arrange the more tedious or time-consuming elements like trimming green beans or de-veining shrimp. This service begins in this issue with three shops in the Charleston area but will soon include statewide locales.

Catalogue Shopping: Several times a year, there are celebratory occasions when we would like specialty food items not broadly available. The “Concierge Corner” is pleased to help you connect—through catalogues—with some of the finest gourmet specialty products available worldwide. Each will feature a different catalogue and describe the range of its unique products.

Feedback: We are continuously refining the structure of this column to insure its maximum benefit to you. Your input can help us make those editorial decisions. All the information on health and nutrition presented here is well grounded in research studies. If you are interested in promoting (through your company’s newsletter, etc.), a healthier lifestyle among your employees, I am pleased to provide (via E-mail at arnofood@yahoo.com) citations for the articles referenced.

Eating Healthy - Eating Well

It is virtually impossible, on any given day, to pick up a newspaper, magazine or turn on the television without hearing about the ubiquitous problem of obesity in the United States and/or the need for healthy eating. This issue has tremendous implications for American business. In 2005 General Mills began an ad campaign explaining how the company has redesigned its entire line to “whole grain” to increase the nutritional value.

Obviously there was an exhaustive cost/benefit analysis done by General Mills, the second largest cereal manufacturer in the nation. Yet they made the shift because they saw it as a sound business move. My inference is that General Mills understands that the public is becoming more concerned, though not necessarily better informed, about the direct correlation between good nutrition and good health.

The scope of the public’s interest was translated into a dollar figure in a 2002 Bureau of Consumer Protection, Federal Trade Commission Report. It stated that Americans are spending an overwhelming $30 billion a year toward weight loss. In 50 percent of the cases, this expense was ineffective for long-term weight loss. In fact, Dr. David Katz, a Yale University professor of preventative medicine, who has reviewed approximately 500 diet studies over the last four decades, has found that the faster people lose weight on a diet, the more quickly they will regain it.

The body has a natural default weight based on the person’s life style. In order to change the default weight, you have to change the lifestyle. Most diets require a way of eating that is basically unpleasant, so people have a tendency to not maintain. A more realistic plan is simply to approach weight control through healthy eating—a balanced diet of fresh foods including vegetables, fruits and whole grains.

There is solid research out there that demonstrates the benefits of this kind of real, common sense, non-gimmick solution:

It is never too late to begin eating well and to expect results; in fact, a more healthful lifestyle begins to “produce dramatic benefits for the body and mind, even among the elderly” according to a recent study reported in the Washington Post.

An overweight person may feel that weight loss in the area of 5 to 15 percent is small and insufficient. In reality even that modest modification in weight can “suffice to prevent and improve many of the medical problems associated with obesity.” (2002 FTC Report)

We simply need to reduce the intake of calories. First we need to shift the components of what we eat from meat, dairy, sugar, fats and simple carbohydrates to fish, vegetables, fruits and whole grains.

To begin this process, we need to re-educate ourselves and re-align our lifestyle. It is our intention with this series and the Web site, www.foodsense.net (coming Summer 2005) to assist you in that effort. We will provide specific recommendations allowing you to make more informed choices, and the recipes, sources and connections that will enable you to implement those choices.

Recipes

Thai-Curry Seafood Stew
Time: 30 minutes or less
Serves: 4

Description: This lovely stew has a wide range of tastes with curry paste, limejuice and basil. It is hot enough to tantalize your palate but not numb your lips.

Ingredients:

• 1 Tbsp. Thai red curry paste
• 2 cans unsweetended, light coconut milk
• 1 cup water
• 1 1/2 cups green beans blanched (preferred bean is Haricot verts which are young, thing string beans)
• 1/2 lb. uncooked shrimp, peeled, de-veined (fresh or frozen)
• 1/2 lb. fish (catfish, cod, tilapias) cut into 1 1/2 inch pieces
• 1 can (8 oz.) bamboo shoots
• 1/2 cup chopped fresh basil
• 2 Tbsp. fresh limejuice

Utensils:

• Large heavy pot

Pre-Preparation:

• Helpful Hints: Look for the curryp aste and coconut milk in the Asian foods section. Be certain the coconut milk is unsweetened. One tablespoon of curry paste makes the soup just about right for people who like spicy food.
• For fresh green beans, trim ends and cut into 1 inch pieces. Wash and put trimmed green beans in microwave safe one-quart container. Add ½ cup water and cover with a water saturated paper towel. Cook on medium heat for 2 to 4 minutes. They should still be quite firm; they will cook more in the soup. Drain. If you are using frozen French style, use ½ (9 oz.) box, defrost in lukewarm water and cut into 1 inch pieces. Drain.

Process:

• Place curry paste in large heavy pot. Whisk in ½ a can of coconut milk and bring the liquid to a boil. Boil about 1 minute, and then stir in the remaining coconut milk and water. Return to a boil.
• Add green beans and bamboo shoots. For French style, defrosted beans cook for 2 minutes and then add shrimp, scallops and fish. Fresh beans should be added with the seafood. Return to boil.
• Reduce heat; cover and simmer until seafood is cooked about 8 to 10 minutes. Don’t overcook .
• Add basil and lime juice. Season this with salt and pepper.
• Complementary Foods: We serve this stew as an entrée and accompany it with a robust salad of mixed greens, tomatoes and cucumber.

Concierge Corner

Contact Joe at The New General Seafood (at the intersection of Quarrier and Brooks Streets) before noon and tell him that you are making this Thai Inspired Seafood Chowder. He can prepare all the seafood and have it ready to be dropped in the pan; the fish will be measured into the correct amount and cut into the appropriate sized pieces; the shrimp can be measured and also de-veined. Just let him know how many you are serving to obtain the right amount for the chowder. He can be reached at 304/342-7827.

Contact Allen Hathaway at The Purple Onion at the Capitol Market before noon and tell him that you are making this Thai Inspired Seafood Chowder and he will prepare the green beans (haricot verts) by measuring the amount, trimming the ends and cutting them into the right sized pieces. He can be reached at 304/342-4414.

Wines

Karl Erbes Urziger Wurzgarten Kabinett 2003 (Germany)

Claiborne and Churchill Riesling 2003 (California, Central Coast)

Concierge Corner

Susan at the Capitol Market Wine and Cheese Shop will have the wine that is selected to go with each recipe in every issue. She can be reached at 304/343-9463.

Roasted Mushroom Soup
Time: 1 3/4 hours
Serves: 4

Description: This is an incredible soup with complex taste sensations. Roasting the mushrooms gives it a robust and earthy quality. That taste is complimented by the slight “bite” of the sour cream. Leave the sour cream in a "dollop;" don't stir it in so that that way each spoonful has a different combination of flavors. The preparation actually looks more difficult than it really is.

Ingredients for soup:

• 1 lb. Portabella mushrooms roasted
• 3/4 lb. white button mushrooms roasted and pureed
• 1/4 lb. shitake mushrooms roasted and pureed
• 3-4 14oz. cans of vegetable broth
• 4 Tbsp. olive oil
• 1 onion, medium-sized and finely chopped
• 3 roasted garlic cloves
• 1/2 tsp. dried thyme
• 1/2 tsp. rosemary
• 1 1/2 cups low fat sour cream

Utensils:

• heavy saucepan
• blender

Pre-preparation:

• Helpful Hints: You can roast the mushrooms and the garlic in the same oven to save time
• Step 1: Roasting the Mushrooms
• Ingredients for roasting mushrooms:
  • Portabella and button mushrooms
  • Salt and pepper to taste
  • 6 Tbps. olive oil (3 per baking sheet)
• Utensils:
  • 2 large baking sheets

Process:

• Preheat oven to 350 degress. Line 2 large baking sheets with foil. Spray with non-stick cooking spray
• Clean portabella caps with moist paper towel. To remove the gills on the portabella caps: use a table knife and while holding the mushroom in one hand, rub out the dark gills. (This must be done to avoid the sharp taste the gills produce.)
• Remove stems and cut portabella caps into ½ inch pieces.
• Clean button caps, de-stem and cut into 1-inch pieces.
• Spread the portabella and buttons out in a single layer on separate prepared baking sheets. Drizzle mushrooms with 3 Tbsp. oil on each sheet. Sprinkle with salt and pepper. Toss to coat.
• Bake mushrooms for 20 to 22 minutes. Set aside

The Shitakes

• Ingredients
• Shitake mushrooms
• Salt and pepper to taste
• 3 Tbsp. olive oil

Utensils:

• 1 large baking dish with cover

Process:

• Preheat oven to 350 degress
• Spray an oven-proof baking pan with non-stick cooking spray
• Clean shitake caps, de-stem and cut into 1/2 ince pieces
• Spread shitake mushrooms out in pan. Drizzle mushrooms with oil. Sprinkle with salt and pepper. Toss to coat.
• Cover sheet tightly with aluminum foil.
• Bake for 25 minutes. Set aside.

Step 2: Roasting the Garlic Cloves

Ingredients:

• Unpeeled garlic cloves
• Olive oil
• Salt and pepper

Utensils:

• Small glass baking dish

Process:

• Preheat oven to 350 degress
• Place unpeeled garlic cloves in small glass baking dish. Add 2 Tbsp. olive oil and sprinkle with salt and pepper. Toss to coat
• Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes.
• Set aside.
• Squeeze garlic between fingertips to release cloves when adding to other ingredients

Assembling the Soup

Helpful Hints: This can be prepared a day or two ahead. Cool slightly uncovered, then cover and refrigerate. Over low heat bring to simmer before serving, thinning with additional broth if necessary.

Process:

• Heat 4 Tbs. olive oil on medium-high in a large, heavy sauce pan
• Add finely chopped onion and garlic
• Cook until onion is transluscent
• Add thyme, rosemary and the buttton and shitake mushrooms
• Puree this mixture in blender with 1 can broth until smooth. Never fill blender more than 2/3 full per batch.
• Return puree to saucepan
• Add remaining stock
• Stir in portabella mushrooms
• Simmer over low heat, about 45 minutes to an hour. Use stock to create the consistency you prefer.

Serving: Season soup to taste with salt, pepper and, if you like, a tiny bit of red pepper. Lastly, add 1 1/2 Tbsp. sour cream to each bowl without stirring.

Complementary Foods: Roasted Mushroom soup is also substantial enough to be served as an entrée. A cheese plate and robust salad makes a great Sunday supper.

Concierce Center

Contact Allen Hathaway at The Purple Onion at the Capitol Market before noon and tell him you are making the Roasted Mushroom Soup, and he will have the mushrooms ready to be roasted. The Portobello mushrooms will be measured into the right amount, cleaned with stems and gills removed and cut into the right sized bits for roasting. The button and shitake mushrooms will be cleaned, stems removed and cut into right sized pieces for roasting as well. He can be reached at 304/342-4414.

Wines:

• R H Phillips Toasted Head Chardonnay
• Windy Ridge Pinot Noir
• Concierge Corner

Susan at the Capitol Market Wine and Cheese Shop will have the wine that is selected to go with each recipe in every issue. She can be reached at 304/343-9463.

Catalogue Shopping

Zingerman’s Catalogue includes premium food specialty items of a quality or variety not generally available. It is a deli, so the corned beef, pastrami, chopped liver and charcuterie items are world class. Their breads and pastries are unmatched anywhere in this country (except San Francisco). They have the broadest selection of olive oils and each variety is described in a way that enables you to make an informed selection.

If you remember the movie “Chocolat” and have wondered about the hot chocolate that Judi Dench drank, they carry traditional Oaxacan hot chocolate. There are a myriad of other delicious and essentially otherwise unavailable specialty products. Call toll free at 888/636-8162 between 8 a.m. to 8 p.m. The telephone operators are incredibly helpful, and if for any reason there is a problem with shipping or a product, they correct the situation immediately and without fuss. If you tell them you are a first time buyer when you call for a catalogue, they will send you one with a code that allows you to claim a 10 percent discount.

Visit wvexecutive.com for next month’s recipes