Wednesday, January 1, 2020

How to Cook with Champagne and Sparkling Wine

Too much Champagne? Ahh yes, that age-old dilemma of the working class. It is, perhaps, a problem we long for rather than one we actually negotiate on a regular basis, but if ever there were a time when our flutes runneth over with an excess of bubbly, it’s during those first few foggy days in January.

Because You're a StarWhy You Should Drink Champagne Every DayMaybe you stockpiled a bit too much for your fabulous New Year’s Eve party or were given a bounty of bottles as holiday gifts and the idea of downing one more glass has you eyeing that industrial strength Tylenol. Or maybe, just maybe, those two mysteriously opened yet unconsumed bottles have begun to lose their fizz, and thus are destined for the drain (or so you thought).

Halt! Allow us a to make a few suggestions of a culinary nature.

Cooking with wine, in general, is a good and fast way to impart depth of flavor to sauces, stews, desserts, and much more. That’s because wine, by nature of production, has already aged itself and its ingredients into a complex tapestry of sweetness, acidity, tannins, and other aromas and flavors attractive to our taste buds. It’s why we love wine in the first place. When we cook, and thus reduce/concentrate that flavor, while removing far less tasty alcohol, we’re left with a power shot of flavor created for us, deftly and lovingly, in a winery somewhere.

In terms of cooking, sparkling wine is likely not the first thing that comes to mind. For one, it bears association with celebration or brunch cocktails and, on average, runs at a higher price point per bottle. But that doesn’t mean it’s not a great choice for a range of exciting dishes, and should not be overlooked!

A good rule of thumb when cooking with wine is to use it in recipes that, themselves, would pair well with the wine in question. It’s also wise to use something of a quality that you yourself would drink. That doesn’t have to mean a $300 bottle of Krug, but stay away from the bargain bin, when possible.

how to cook with Champagne and sparkling wine

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Do be careful. Most sparkling wines have a specific and sometimes delicate flavor and are not a viable substitute for any recipe, even those calling specifically for white wine. To complicate matters just a bit, different sparkling wines themselves have marked differences in their own profiles, via production and blends, making some better than others for particular dishes.

In general, French Champagne is dry (or “Brut”), light and often Chardonnay-based with some Pinot Noir or Pinot Meunier but can also be majority Pinot Noir, which makes for a bolder more structured profile. Because of an often dry and biscuity breakdown, Champagne does nicely with lighter cream sauces, soups and seafood, especially shellfish, but can stand up to chicken dishes or even as part of the base in a good béarnaise or béchamel.  

Italian Prosecco, another sparkling wine you might have laying around, is made from Glera or Prosecco grapes and, in general, produces a wine with more present sweetness, fruit, and floral aroma. Because of this, Prosecco or a sweeter Champagne, may be suited for a dessert or pork dish with complementing fruit elements.

See a more robust explanation of the difference between Champagne and Prosecco.

Others, like Spanish cava and a slew produced in the American west, sport their own distinct flavor profiles. The trick is to learn them somewhat intimately and use accordingly. Try not to forget that cooking is a soft science, so trust your instincts and take a chance. You might just stumble upon greatness.

The below recipes all fancy a spot of sparkling wine. Cheers and enjoy!

Oysters with Prosecco Mignonette

Chowhound

Mignonette, a classic Oyster topper, is vinegar-based so a dash of sweet Prosecco adds a nice balance. Feel free to try an even sweeter version for a fun twist on a classic appetizer. Get our Oysters with Prosecco Mignonette recipe

15-Minute Brie and Champagne Fondue

easy cheese fondue recipe

Chowhound

A sweet sparkling wine would be a total fon-don’t in this one, to be Brut-tally honest. Get the 15-Minute Brie and Champagne Fondue recipe.  

Shrimp and Champagne Bisque with Gruyere Cheese

We mentioned Champagne pairing well with seafood, cream, and soups. This hits all three and would be an awfully nice first course for your next winter dinner party. Get the Shrimp and Champagne Bisque with Gruyere Cheese recipe.

Chicken au Champagne


A brighter take on Chicken Marsala. A dry Champagne pairs well with mushrooms and lemon, both featured in the dish. Get the Chicken au Champagne recipe

Seared Shrimp Tagliatelle With Prosecco Lemon Cream Sauce


The sweetness of Prosecco balances out the acidity of the lemon cream sauce in this hearty Italian entree. Get the Seared Shrimp Tagliatelle With Prosecco Lemon Cream Sauce recipe

Béarnaise Sauce

Pepper-Crusted Filet Mignon with Bearnaise Sauce recipe

Chowhound

You can get away with non-sweet sparkling wine in this sauce if that’s what’s open, and while béarnaise may be loosely affiliated with beef, it can embolden a simple chicken breast or brunch-able egg dish too. Get our Classic Béarnaise Sauce recipe.

White Chocolate Strawberry and Prosecco Cake

Prosecco and sweet strawberries are a classic pairing and this decadent cake brings them together in a showstopper of a meal ender. Get the White Chocolate Strawberry and Prosecco Cake recipe

Champagne Cupcakes

Easy Champagne Cupcakes recipe

Chowhound

A little more casual yet no less festive, these cupcakes have Champagne in the batter and in the custard filling. The airy whipped cream topping is a nice touch; ditto the flakes of gold leaf, though they’re just as tasty without it. Get our Champagne Cupcake recipe.

Related Video: How to Open a Champagne Bottle



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7 Smoothies to Kick Off January

Three cheers for smoothies! Is there any better way to pack extra servings of fruits and vegetables into our day? Whether you make them for breakfast or an afternoon snack, here are our seven favorite smoothie recipes to try.

Continue reading "7 Smoothies to Kick Off January" »



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What Is the Difference Between a Nutritionist and a Dietician?

If you’re looking for support establishing a healthy diet, you might be wondering: What is the difference between a nutrition and a dietician?

A quick internet search won’t give you a clear answer; in fact, it can leave you even more confused. Are they the same thing? Is one a better resource than the other?

Related Reading: A Nutritionist’s Favorite Snacks for Non-Stop Busy Days

The first thing to know is that despite the fact that the words “nutritionist” and “dietitian” (or more likely, “RD,” which stands for “registered dietitian”) are often used interchangeably, they are not the same.

What’s the Difference Between a Nutritionist and a Dietitian?

According to the Commission on Dietetic Registration, the credentialing agency for the Academy of Nutrition and Dietetics, “RDs are food and nutrition experts who have met the Commission on Dietetic Registration’s (CDR) criteria to earn the RD credential.” This means that they’ve completed eligibility requirements—including at least 1,200 of supervised practice hours—and taken the registration examination for dietitians. You must be properly credentialed to call yourself a dietitian in all states; and once you’re an official RD, you can work in health care, education, research, or start a private practice.

Getty Images / bymuratdeniz

Meanwhile, the definition for “nutritionist” is a lot less cut and dried. In fact, in some states it’s legal to call yourself a nutritionist without any formal education, testing, licensing, or certification at all. The National Cancer Institute defines a nutritionist as “a person who helps people form healthy eating habits to improve health and prevent disease. They may provide nutritional counseling, meal planning, and nutrition education programs.” Notice how there’s no mention of specific training programs, or reference to a nutritionist being an actual healthcare professional?

Related Reading: The Case Against Carbs: Valid or Not? An Expert Weighs In

In contrast, the National Cancer Institute defines a registered dietitian as “a health professional with special training in the use of diet and nutrition to keep the body healthy. A registered dietitian may help the medical team to improve the nutritional health of a patient.”

How Do You Choose Between a Nutritionist and a Dietitian?

In general, “dietitian” is a much more regulated term that “nutritionist.” And according to Berkeley Wellness at the University of California, a good way to remember which is which is with the saying: All registered dietitians are nutritionists but not all nutritionists are registered dietitians.

Ready for things to get complicated? There’s also a term called “registered dietitian nutritionist,” which was created in 2013. The term was “established to further enhance the RD brand and more accurately reflect to consumers who registered dietitians are and what they do,” according to the Academy of Nutrition and Dietetics. The good news is that RD and RDN are identical in meaning and can be used interchangeably.

If you’re looking for help optimizing your diet, especially if you have any complicating factors like diabetes or heart disease, it might be wise to opt for a nutrition expert with the proper credentials, like an RD or RDN. That said, there are many great nutritionists who know a ton about diet and health. And as long as you know the difference, at the end of the day it’s all about choosing the professional who can help you accomplish your goals.



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The Healthiest International Foods Everyone Should Be Eating

injera

Kimchi. Hummus. Miso. Greek yogurt. It goes without saying that some of the healthiest (and trendiest) foods come from cuisines outside of North America. In most cases, these popularized foods tend to have similar things in common: They’re packed full of vitamins, rich in fiber, low on the glycemic index, and in many cases involve a fermentation process that’s ideal for promoting gut health.

Whether you’ve overdosed on kimchi potato salad and miso pumpkin soup or are simply ready to add some new superfoods to your menu in 2020, there are a host of ultra flavorful and nutritious international foods that you might not have heard of or tried yet. When it comes to healthy eating, here are a few powerhouse international foods that you don’t want to sleep on this year.

Umeboshi

corn with umeboshi paste recipe

Chowhound

If your taste buds thrive on complex flavors that are a mix of salty, sweet, and sour (think: salted licorice or Mexican chili-infused fruit candy like Pollito Asado lollipops), meet your new favorite snack: umeboshi—otherwise known as “salted Japanese plums” or “preserved plums.” This traditional Japanese food is made by curing ume (Japanese plums) in salt and shiso leaves for a few months, then leaving them to dry in the sun. The result is a sour and salty little pickle that provides a mouthwatering, tongue twisting jolt for the tastebuds.

Clearspring Organic Japanese Umeboshi Plums, $14.08 on Amazon

A piquant addition to your pantry.
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Usually eaten with rice (but try turning them into a condiment as in our Corn with Umeboshi Paste recipe), these strangely addictive pink treats are loaded with citric acid which has antibacterial and alkalizing properties, helping your body absorb minerals. Ume plums are also known to contain ingredients that can help protect against stomach ulcers, the hardening of arteries and gum disease. No wonder they’re rumored to have been a popular snack amongst samurai!

Injera

injera

Tim E White / Photolibrary / Getty Images Plus

Along with being colorful and flavorful, Ethiopian food is known for having plenty of health benefits—and injera is no exception. The sourdough-risen flatbread with a slightly spongy texture is traditionally made from teff flour—a highly nutritious, gluten-free grain. Injera is the Swiss army knife of superfoods. It pairs deliciously with wat (healthy, protein- and vegetable-rich stews) and you’ll see it at almost every meal as a substitute for cutlery and plates.

Anthony's Teff Flour, $19.99 on Amazon

Try teff flour in other recipes in between batches of injera.
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Why should we all be eating more injera? For starters, teff (injera’s main ingredient) is a complete protein and an excellent source of iron and calcium. Teff also has the highest fiber content of any grain, making injera both easy to digest and incredibly filling. And who doesn’t want to reduce clean-up by using an edible vessel? So, eat away! See this Injera recipe to make your own.

Fonio


Looking for a substitute for quinoa, rice, or couscous? Try fonio. Native to West Africa, fonio is a versatile grain that’s high in amino acids and naturally gluten-free. Like quinoa, it makes an excellent side dish and works well added to salads, stews, grain bowls, and porridges.

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This gluten-free ancient grain deserves a place at your table.
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Similar in consistency to couscous, fonio contains high levels of zinc, iron, magnesium, and calcium. In addition, fonio is low on the glycemic index, making it a good choice for anyone who is trying to curb their carbs and sugars.

Pumpkin Leaves


From pumpkin pie to pumpkin spice everything, North Americans seem to have no shortage of love for the almighty orange gourd. However, we typically toss the leaves aside. Pumpkin leaves (commonly known in Nigeria as ugwu or ugu) are eaten all over Africa as part of a healthy diet. Similar to other leafy greens, pumpkin leaves are loaded with vitamin A, vitamin C, calcium, iron, folate, potassium, and B-vitamins. Steam them, saute them in olive oil with garlic and salt or add them to stir fries and stews.

Nattō

natto fermented beans Japan

artparadigm / DigitalVision / Getty Images

If you’re already a fan of fermented superfoods like kimchi and miso, why not give nattō a try? Nattō is a traditional Japanese food made from soybeans that have been fermented. In Japan, nattō is typically served as a breakfast food and often paired with karashi mustard, soy sauce, and Japanese bunching onion. Similar to umeboshi, it’s considered by some to be an acquired taste.

Japanese Natto Starter Spores, $12.45 on Amazon

You can try making your own natto too.
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However, if you can handle the slimy, stringy texture and slightly funky smell, nattō is loaded with nutrients, flavor, and protein. The food is rich in both vitamin K1 and K2 (among other vitamins and minerals), which helps with blood clotting and heart health.

Dhokla


Imagine a snack food that is delightfully fluffy yet still very healthy and filling. Now meet your new favorite treat: dhokla. Made with a fermented batter derived from rice and split chickpeas, these delicious cakes (that look a bit like cornbread in photos) are a popular dish in the Indian state of Gujarat. This “anytime dish” can be enjoyed as a breakfast food, side, main, or snack. Because the dish is steamed not fried, dhokla is an excellent substitute for higher calorie favorites like samosas or pakoras. And because it’s made with fermented flour, it offers unique health benefits like improved digestion and easier absorption of folic acid, riboflavin, niacin, thiamine, biotin, and vitamin K. Try this Instant Pot dhokla recipe to make your own.

Labneh


Labneh (also known as labaneh, lebnah, or labne) is a soft cheese made from salted strained yogurt that’s been drained of its whey. Commonly found in Middle Eastern cuisine, labneh can be enjoyed as a dip, spread, or rolled into balls and served with warm pita bread. It’s typically seasoned with lemon and herbs to give it the perfect blend of savory cheese flavor paired with the tart, light texture of yogurt. One of the reasons it’s considered really healthy is that it’s low in lactose but high in beneficial bacteria, calcium, protein, and vitamin A—all of which are essential for good health. Serve it alongside your usual hummus at your next gathering or try a bowl at breakfast time.

Jujubes


Nope, not the Jujubes that you get at the movie theater (although, wouldn’t that be great?). We’re referring to jujube fruit, also known as red or Chinese date which is native to southern Asia. Soft and chewy, jujubes are high in fiber but low in calories. Traditionally, they’re eaten as a snack or used in sweets, but they can also be added to stews, porridges, and more.

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You may have more luck finding dried jujubes than fresh.
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This superfood is known for its high levels of vitamins and minerals including vitamin C and A, iron and calcium. Rich in antioxidants, jujubes are also believed to improve a weak digestive system and may help boost immunity, improve brain health, and fight cancer cells.

Mejadra


In search of your new favorite comfort food? Look no further than majedra (also known as mujaddara, moujadara, mudardara, and megadarra), a popular Middle Eastern lentil and rice pilaf that’s cooked with a mix of savory spices (including plenty of cumin) and topped with fried onions. The combination of the hearty lentils and rice paired with crispy fried onions (and topped with a dollop of yogurt if you wish) is the perfect mix of savory, sweet, and tart. For those of us who are looking to eat more plant-based meals, majedra provides a healthy option that’s full of fiber, nutrient-rich legumes, and delicious flavors.

Ragi Dosa


Ragi dosa is a traditional South Indian dish that consists of a crepe-like flatbread made with fermented finger millet flour. Raji (finger millet) is considered a super-grain for several reasons. Compared to other grains, it’s high in amino acids, calcium, iron, and vitamin D. It’s also high in fiber and low on the glycemic index, which means food containing ragi will help you feel full and stay full. Enjoy ragi dosa as you would any dosa, with a side of coconut chutney and your favorite curries or stews.

Related Video: This Senegalese Grain Bowl Is a True Power Lunch





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