Category Archives: Food for Thought

Cook, Eat, Think

Happy Thanksgiving! Please Don’t Pass the Canned Cranberries.

23 Sunday Nov 2014

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CranberrieseditedGrowing up in the 1950s and 1960s, I must have been one of the few children seated at the cousins’ table who didn’t mind eating jellied cranberry sauce from the familiar white, blue and red can. I have fond memories of my mother opening it with her handheld can opener, inserting a knife around the inside to loosen the gelatinous concoction, and the whoosh with which it slid out, shimmering and ridged, onto the plate. My mother was a terrific cook, and I must have reasoned that the least I could do was permit her this one convenience, especially when she stuffed and roasted the turkey at our home in Elyria, and then struggled to secure it in a box to keep warm while my father drove us to my grandmother’s house in Lorain.

Ironically, it was at my grandmother’s—one of the greatest cooks to come to America from Sicily—where I suffered through what I believe to be the most disgusting side dish known to any holiday table: ambrosia, prepared and served with great fanfare by my mother’s sister, who, it must be said, did not inherit the cooking gene. Aunt Helen’s ambrosia looked pretty enough, with its own bright red Jell-O shimmer, but its other ingredient was cottage cheese, something I’ve never liked. I could barely force the stuff down. As I think about it, the canned cranberry sauce was a winner by sheer comparison.

With the passing years, my palate grew more sophisticated. And although I never learned to appreciate my aunt’s culinary effort (the only recipe, actually, that she ever mastered), my disdain for canned cranberry sauce, with its heavy-handed tartness and slightly tinny flavor, finally blossomed into something like hatred.

Give me a dish with layered flavors! Give me subtlety and nuance! Give me, if you will, Ginger Cranberry Sauce. I clipped the recipe from an old Parade magazine article back when the late Sheila Lukins of Silver Palate fame was the food editor. I don’t remember how long ago the recipe was published; but I can no longer remember a Thanksgiving when I didn’t make it. In a line-up of labor-intensive holiday recipes, this is the easiest thing in the world to put together, and it can be made weeks ahead of time. I hope you enjoy it, and I wish you and yours a very Happy Thanksgiving!

GINGER CRANBERRY SAUCE

—Serves 12

1 pound (about 4 cups) fresh cranberries, picked over and rinsed
2 cups sugar
1/2 cup water
Finely grated zest of 1 orange
1/2 cup fresh orange juice
2 tablespoons finely minced fresh ginger

1. Combine all of the ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes. (Don’t overcook them.)

2. Skim any foam from the surface with a metal spoon. Let cool. Refrigerate, covered, for up to 2 months. Freezes well.

Trumps’ Chocolate Tea Cake: A Scissor-Worthy Recipe

02 Wednesday Oct 2013

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Be warned: There is one danger to making this cake. It is impossible to walk away without licking every batter-covered surface.

Making this cake is dangerous. It is impossible to walk away without licking every batter-covered surface. You have been warned.

If you’ve followed this blog for a while, you know I’m something of a compulsive recipe-clipper. This particular scissor-worthy recipe entered my baking rotation sometime in the 1980s, when I served on a social committee that was planning an English tea-themed event. I remember the recipe came from a magazine, but cannot recall whether it was Gourmet, Food & Wine, or Bon Appétit. If a recipe I’d clipped was a hit, I’d bestow it with my highest honor, typing or writing it out on an index card. In this case, however, I neglected to note the source. Too bad. But it’s funny; I can still see an image of The Donald and Ivana (for they were still married then) in a photograph accompanying the recipe.* (I tend to have a selectively eidetic memory.) The Trumps owned the Plaza Hotel at the time, and this cake was on the menu there. Not that I ever had a chance to enjoy it in those hallowed halls myself. But if the Midlife Second Wife couldn’t go to the Plaza, then the Plaza surely can go to the Midlife Second Wife. And it does, each time I bake this sumptuous cake.

Don't be alarmed; this is really how the cake is supposed to look after you remove it from the oven.

Don’t be alarmed; this really is how the cake is supposed to look after you remove it from the oven.

TRUMPS’ CHOCOLATE TEA CAKE

Six-ounces semisweet chocolate, melted and cooled
One stick unsalted butter, softened
Two-thirds cup sugar
Three eggs
One-half cup cake flour, sifted
Raspberry or strawberry jam

Butter and flour a nine-inch cake pan and line the bottom with waxed or parchment paper; set aside. Whisk the chocolate and butter together in a bowl. Add the sugar, then beat in the eggs, one at a time. Blend in the flour until just mixed. Pour into the prepared pan and bake in a preheated 350-degree oven for 20-25 minutes. (At 25 minutes I insert a wooden skewer into the center of the cake; if it’s clear when I pull it out the cake is done. It really depends on each individual oven.)

The cake will rise slightly, then sink in the center. Cool cake in the pan, then invert onto a serving plate and peel off the parchment paper. Cake will be dense and moist. Chill for one hour and spread the top with fine quality raspberry or strawberry jam.

This cake freezes beautifully, if carefully wrapped. I should point out that I always make two cakes at a time, doubling the ingredients. This way, I always have a delicious dessert on hand for unexpected company, or the start of a stash for the holidays.

To freeze, I wrap the completely cooled cake in waxed paper, then I wrap it in foil, and then I place it, gently, in a plastic bag.

To freeze, I wrap the completely cooled cake in waxed paper, then I wrap it in foil, and then I place it, gently, in a plastic Ziploc bag.

I know that you’re eager to see a picture of the finished cake, so here it is!

Voilà! I frosted this with strawberry jam and garnished it accordingly.

Voilà! I frosted this with strawberry jam and garnished it accordingly.

*Ivana, you might want to think about subscribing to my blog…

Unstuffed Peppers: A Scissor-Worthy Recipe

09 Monday Sep 2013

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UnstuffedPeppersNames are so important, aren’t they? Kim and Kanye naming their daughter North West was particularly cringe-worthy. (And what happened? Weren’t they going with a K-name? In which case shouldn’t she be called Knorth West?) But to my point: names matter. They are windows into the soul of its subject. Take this recipe, for example. When I clipped it from a newspaper decades ago and typed it on an index card, it was called “Texas Hash.” I no longer remember if the recipe originated from the Lone Star State, but most of the hash recipes I’ve ever seen call for potatoes. There’s nary a spud here! The taste, however, is so reminiscent of my mother’s stuffed peppers (a recipe for which I’ve never found), that I have taken it upon myself to rename the dish. I call it “Unstuffed Peppers.” It’s quick and easy and delicious. Inexpensive, too. Can’t ask for much more in a casserole (or a kasserole), now can you?

Unstuffed Peppers

— Serves 4 to 6

One pound ground beef
Three large onions (about 3-1/2″ diameter), sliced
One large green pepper, chopped
One 28-ounce can whole tomatoes, chopped
One-half cup uncooked rice (I use Basmati)
One to two teaspoons chili powder
Two teaspoons kosher salt
One-eighth teaspoon fresh ground pepper

Heat oven to 350-degrees. In a large skillet, cook and stir the ground beef until light brown. Drain off any fat. (If the beef is particularly lean, cook it in a tablespoon of canola oil.) Add onions and green pepper, cooking and stirring until onion is tender. Stir in the tomatoes (and the juice in the can), the rice, and the seasonings. Heat through.

Pour into an ungreased two-quart casserole. Cover and bake for one hour.

Sicilian Biscotti

26 Monday Aug 2013

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Marci Rich, The Midlife Second Wife, biscotti, bakingAbandon all hard, twice-baked, coffeehouse biscotti, ye who enter here. I propose a softer, gentler biscotti—just like my Sicilian grandmother and mother used to bake. Are they a lot of work? Sì, sì. Are they worth it? Assolutamente! These delicious cookies, unfrosted, freeze beautifully, so you can prepare them in advance. When you’re ready to serve them, thaw them and frost them the day before you’re ready to serve. Or frost them the day you bake them, as soon as they’ve cooled. Or don’t frost them at all. I guarantee you’ll love them. (And if you enjoy them with coffee, remember: it’s all right to dunk.)

Oh, and by the way…bloggers from The Midlife Boulevard are sharing their favorite recipes. Click where it says “Click here” to find out what’s cooking!

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SICILIAN BISCOTTI

—Makes approximately 14 dozen cookies

Two sticks unsalted butter, softened
Six eggs
Two-and-a-half cups sugar
One-and-a-half cups milk
Three tablespoons baking powder
One teaspoon vanilla*
Eight cups unsifted flour (more might be needed)

*Some people prefer anise flavoring, or even lemon. I’m not one of those people.

STEP ONE: Cream sugar and shortening in a stand mixer using the paddle attachment. Add eggs, one at a time, beating after each addition.

Marci Rich, The Midlife Second Wife, biscotti

Here’s how the dough should look after all six eggs have been incorporated into the batter.

STEP TWO: Combine vanilla and milk. Add baking powder to five cups of the flour. Add some of the vanilla/milk, and alternate with some of the enhanced flour. Beat after each addition and continue to alternate liquid with dry ingredients until the five cups of enhanced flour have been used up.

Marci Rich, The Midlife Second Wife, biscotti

Here’s how the dough should look after the vanilla/milk mixture and five cups of flour (with baking powder incorporated) have been added.

STEP THREE: Add remaining three cups of flour a small amount at a time, beating after each addition and scraping down the sides of the bowl. At this point we begin to bake the way my grandmother did; she spoke very little English, and never wrote out her recipes—my mother was her scribe. You will absolutely have to add more flour—I can’t really say how much, because, like my grandmother, at this point I work by instinct. Just know that you’ll know you’ve hit the sweet spot when you pull apart a small amount of dough and it begins to hold shape and no longer feels sticky. You’ll also find, shortly before reaching this point, that the mixer has given you its all and it’s time to add the additional flour by hand, stirring well. At this stage you’ll want to use either a heavy spoon, or what I like to call a culinary carpet beater. If you’ve ever read my recipe for spätzle, you’ll recognize this utensil.

Marci Rich, The Midlife Second Wife, biscotti

Time to switch out the mixer and use some elbow grease, along with either a heavy spoon or a utensil like the one depicted here. I also find it helpful to transfer the dough into a larger bowl.

STEP FOUR: You deserve a break after using the carpet beater. You’ll also have used your hands to knead the dough. Note that I’ve transferred the dough to a larger bowl for easier handling. Top the dough closely with wax paper so that no air gets to it, Put plastic wrap over the entire bowl, and refrigerate it while you grab some lunch or a cup of coffee.

Marci Rich, The Midlife Second Wife, biscotti

Here’s what the finished dough should look like. It’s now ready for a brief sojourn in the refrigerator while you put your feet up.

STEP FIVE: Remove the dough from the refrigerator and prepare your work area. I like to use a large cutting board at my dining room table. (I’m careful to spread a heavy-duty vinyl table cloth on it first.) You’ll also need extra flour to dust the board, plenty of greased cookie sheets, and a knife for cutting the dough.

Roll the dough, by hand, into desired shapes—I like to make braided wreaths, straight braids, S-shapes, and coils. This photo gallery will show you the process for making a braided wreath.

Place the shaped biscotti on greased cookie sheets, and bake at 400-degrees for 10 to 12 minutes, or until they are very lightly browned on top. Do not overbake. Once they have cooled, they are ready for frosting.

BUTTERCREAM FROSTING

—Makes enough frosting for about 10 dozen biscotti

Marci Rich, The Midlife Second Wife, biscotti, bakingOne stick unsalted butter, softened
One teaspoon vanilla extract
One pound Confectioner’s sugar (no need to sift)
Three to four tablespoons milk

Using the whisk attachment of a stand mixer, cream butter with extract. Gradually add Confectioner’s sugar, beating thoroughly after each addition. Stir in milk and beat until frosting is of spreading consistency.

I find it helpful to prepare my workspace ahead of time, spreading my trusty tablecloth on the dining table, using freezer paper as a way station for the unfrosted biscotti and a finishing room for the ones I’ve already frosted. You’ll want to let the frosted cookies sit out in the air for several hours so the icing hardens up and makes it easier to transfer them to either a serving platter or a Tupperware storage container, using waxed paper to line the layers of cookies. Once frosted, these should keep for about a week if kept in an airtight container. No need to refrigerate them.

One final note: if you find yourself intimidated by the amount of work these take, do what I do and make them once or twice a year only during holiday seasons. I recently made a large batch for my future daughter-in-law’s bridal shower, and shaped a few longer braids into hearts.

Marci Rich, The Midlife Second Wife, biscotti, baking

Chocolate Zucchini Cake

02 Tuesday Jul 2013

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CompletedCakecrp

Remember that old commercial for Reese’s Peanut Butter Cups? Two people—one eating chocolate, the other eating peanut butter—bump into each other. The chocolate gets knocked into the peanut butter, yielding a joyous discovery: the marriage of two perfect flavors. Well, whoever it was who decided that a marriage of chocolate to zucchini would be a wondrous thing had an equally excellent idea (although the creative soul probably didn’t earn a similar windfall).

It’s not that zucchini has much flavor to add to a chocolate cake. No, its contribution derives from the moistness it imparts, along with an intriguing hint of texture. I’m sure there are health benefits, too. At least, that’s how I justify a second helping. I’ve had this recipe in my collection since the 1970s. I know because it’s typed (TYPED!) on an index card yellowed with age and splattered with a dash of calcified chocolate batter. I most likely clipped the original recipe from the Cleveland Plain Dealer.

I share this with you now because summer is the perfect time to bake this cake, when farmers’ markets are brimming with fresh zucchini.  Enjoy!

ChocZukeCakemiseenplacecrp1Chocolate Zucchini Cake

—Serves 12

1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup unsalted butter (one stick)
1/2 cup canola oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 and 1/2 cups all-purpose flour, sifted
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons cocoa*
3 zucchini, approximately six-inches long
1 cup semi-sweet chocolate pieces*

In a large mixing bowl, cream together the sugars, butter, and oil.

Add the eggs, vanilla, and buttermilk, and stir well to mix. Sift together all the dry ingredients and then sift them into the mixing bowl. Grate the zucchini, skin and all, into the bowl and stir until blended.

GratedZucchiniPour into a greased and floured 13- x 9-inch pan. Sprinkle the top with chocolate pieces and bake in a preheated 325-degree oven for 45 minutes or until cake tests done. Serve the cake plain, or with a scoop of vanilla ice cream.

* My baking chocolate of choice is Ghirardelli Chocolate.

The Silver Grille’s Maurice Salad

31 Friday May 2013

Posted by in Food for Thought, Nostalgia

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SilverGrille

From THE SILVER GRILLE: MEMORIES AND RECIPES, Copyright © 2000. Images used with permission.

My morning’s ritualistic reading of the New York Times unexpectedly transported me to my childhood, thanks to “A Lunch that Tastes Like Nostalgia,” Alex Witchel’s lively account of a midday repast at Bergdorf Goodman’s. Her article pays homage to a fading rite—the department store lunch—and shuttled me back to the 1960s, when my Aunt Helen would occasionally take me with her on the bus to downtown Cleveland, where she had standing Saturday appointments at Higbee‘s hair salon with Miss Rose.

Higbee’s was one of the late, great urban department stores, where you could get your nails done, buy furniture, browse through books and greeting cards, try on dresses, and—oh yes—have lunch. Back in the day Cleveland boasted four such retail havens: Besides Higbee’s there was Halle’s, the May Company, and Sterling Lindner-Davis.

At the Higbee salon I idled away the time looking at fashion and movie magazines, with the promise of lunch afterwards at the terribly sophisticated Silver Grille, followed by a visit to the girls’ clothing department, where Aunt Helen always bought me a dress.

So comforting were my memories of lunch with Aunt Helen at the Silver Grille that when Cleveland Landmarks Press published The Silver Grille: Memories and Recipes a number of years ago, I snapped up a copy at Walden Books.

Higbee‘s and the other stores are gone, now. (So, for that matter, is Walden’s.) The sturdy but elegant Higbee building still stands kitty-corner to the landmark Terminal Tower on Public Square (flanked, on the tower’s other side, by the Ritz-Carlton Hotel). The grand old store is now home to the Horseshoe Casino, and has been for exactly one year to the day that I’m posting this. Fans of A Christmas Story, filmed primarily in Cleveland, will remember Higbee’s; its iconic display windows feature prominently in the film and contained Ralphie’s holy grail—the Red Ryder BB gun.

But I digress. Nostalgia will do that to you. Witchel’s article inspired more than this reverie: It compelled me to pull out my copy of the Silver Grille cookbook.

SilverGrilleCoverThe first recipe I turned to, for Maurice Salad, had become a longstanding favorite of mine long after I outgrew the creamed chicken, which arrived in its own cardboard oven.

Silver Grille cardboard oven

The book notes that Higbee’s Silver Grille began serving meals to little tykes in this cardboard oven in 1974, but my memory (which could be faulty) suggests that I opened the oven doors to retrieve my creamed chicken and whipped potatoes in the 1960s.

Large cities with renowned department stores invariably opened satellites in suburban shopping malls, and Higbee’s was no exception. I often ordered this salad when my mother and I ate at the “Attic” in the Elyria Higbee’s. It was a charming place, but it was no Silver Grille. There could only be one. Happily, the food—if not the name—was the same.

Lunch is ready!

Lunch is ready!

The Silver Grille’s Maurice Salad with Classic Maurice Dressing
Adapted from The Silver Grille: Memories and Recipes. Used with permission.

—Serves four

Six cups diced iceberg lettuce
4 ounces julienned cooked ham
4 ounces julienned cooked turkey or chicken
4 ounces julienned Swiss cheese
4 teaspoons chopped sweet pickle

Combine all ingredients. Mix with one cup of classic Maurice dressing and place in a bowl lined with lettuce leaves.

FOR THE DRESSING (makes one cup):

One cup mayonnaise
One hard-boiled egg, chopped
Two tablespoons chopped parsley
One teaspoon vinegar

Combine salad ingredients with the dressing and mix.

Note: The Silver Grill made the original Maurice Dressing with a commercial base not currently available, according to the cookbook. A recipe former Silver Grill employee devised this recipe.

Two more things you should know:

1. James A. Toman, publisher of Cleveland Landmarks Press, tells me that they are reissuing all of the previously published Silver Grille recipes in a new volume, Recipes from the Silver Grille. The book is forthcoming sometime in late summer; be sure to check out the publisher’s website for details.

2. The Silver Grille underwent an award-winning restoration in 2002 by the Ritz-Carlton Cleveland. Although no longer a restaurant, the hotel uses the spacious tenth-floor room as a “function space,” according to Kelsey Williams, senior marketing and PR coördinator of the Ritz-Carlton, which is the venue’s exclusive caterer.

The Silver Grille today, in its current incarnation as an event venue of the Ritz-Carlton Hotel.

The Silver Grille today, in its current incarnation as an event venue of the Ritz-Carlton Hotel. Photo courtesy of the Ritz-Carlton.

Do you have department store lunch memories of your own? Share them in the comments section below!

Dory’s New Year Strata

28 Friday Dec 2012

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Strata_MidlifeSecondWifeIMG_1956One of my favorite holiday recipes has absolutely nothing to do with dinner or dessert. I’ve had this strata recipe for years, and it comes from the kitchen of Anne Morse. My former husband and I enjoyed many gourmet dinners with Anne and her husband Andy as part of a couples’ gourmet club in the 1980s and 1990s. They hosted fabulous New Year’s Eve parties, too. The lucky ones who got to spend the night were treated to this the next morning. I don’t recall it being a cure for a hangover, but it certainly helps get one’s new year off to a good start. My tradition since marrying John is to serve this beautiful strata on Christmas morning, accompanied by crisp bacon, perhaps some fresh fruit, and steaming mugs of tea (for John) and coffee (for me). It’s a great stick-to-your-ribs breakfast on a cold morning. I use sharp cheddar rather than mild, herbs and seasonings from Penzeys, and for this particular occasion I bought good semolina bread from Whole Foods. Any white bread will do—I’ve even used baguettes—just so long as the bread is dense and has had a chance to get slightly stale. If it’s too soft you can slice it and leave it sit on the counter for a few hours.

The recipe serves as many as six, but if you’re feeding a crowd you can easily double it (using two soufflé dishes, of course). Just pay careful attention to the note about doubling that follows. And take special note of the timings. Enjoy, and Happy New Year!

Dory’s New Year Strata

1 pound cheddar cheese, grated
1-1/2 Tablespoons dry minced onion
1 Tablespoon dry chopped parsley
4 eggs
Approximately 9 slices firm white bread
Salt and white pepper
3 cups milk*
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Grease a medium large casserole with high sides—I use a soufflé dish. Line the bottom with bread. Sprinkle with salt and pepper, followed by 1/3 of the onion, 1/3 of the parsley, and 1/3 of the grated cheese. Repeat this process two times. Beat eggs lightly, then add milk, Worcestershire sauce, and mustard. Pour the egg-milk mixture over the contents of the casserole.** Cover with plastic wrap and let stand in the refrigerator for 8 hours. In the morning, remove from the refrigerator and let rest on the counter at room temperature for 2 hours. Bake uncovered for 50 minutes at 375-degrees.

*If doubling the recipe to serve 12 instead of 6, use only five cups of milk.

**I find two tricks help avoid a mess when adding the milk mixture to the strata. First, poke a few holes in the top of the strata so the milk can more easily seep down into the bottom of the dish. Second, place the dish on a baking sheet to catch any overflow. Wipe away any drips and place the entire apparatus—soufflé dish on top of the baking sheet—in the oven.

The Digest Diet Day 21: Did I Do It? Am I Done?

02 Tuesday Oct 2012

Posted by in Food for Thought, The Healthy Life, Transitions

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This isn’t really a diet book, in my opinion. It’s more a handbook for a healthy way to eat.

Yes, I did it! I reached my implicit goal: to get my weight below 200. I now clock in at 199 pounds 8 ounces, for a grand total loss of 9 pounds 6 ounces. Yay me! Yay Digest Diet! Let’s recap, shall we?

I started the Digest Diet three weeks ago, weighing in at 209 pounds 4 ounces. I’m a 56-year-young thyroid cancer survivor with a job where I spend most of the day sitting in front of a computer in my home office. If you were paying careful attention, you can count three significant factors in that previous sentence: age, the loss of the body’s metabolism regulator, and lifestyle. These factors gave rise to my weight gain over the years. My issues with weight have been pretty consistent: I’ve needed to lose a good bit of it, and I’ve lacked the proper motivation.

There’s no motivator quite like telling the world what you’re up to. I believe one reason I’ve found success on this diet is because I’ve checked in a couple of times a week—not just here, but also on the Digest Diet Twitter hashtag (#DigestDiet) and their Facebook site. The community of Digest Dieters in the blogosphere has been incredibly supportive, as have the staff at Readers’ Digest.

If you’ve been tracking my progress, you’ll recall that my explicit goal was to lose 15 pounds. Although I fell slightly more than five pounds short of that goal, I’m satisfied with my results. The big deal for me, at least psychologically, was not to see the numeral two leading off the numbers of my digital weight. I cannot tell you what this means to me. I also went down a bra size, too. (I’m not much for measuring myself—I’ve always sort of gone by how my clothes fit and look on me—so I don’t have those stats.)

But let’s take a look, shall we? Here are my before and after pictures:

After

Before

When I tell you that this is the best diet I’ve been on, these are the indices I used:

  • I continually lost weight. I might have plateaued a day or three, but I never reversed direction. The trajectory was down, down, down. And I hope you can tell from the photos, but the sleeve on my shirt is looser than in the first photo, the girls look more reined in, and one of my middle bulges is nearly gone.
  • My self-esteem trajectory was up, up, and up.
  • I had more energy. It was easier to take extended walks for exercise—at minimum one mile—because I didn’t get winded and my knees didn’t hurt.
  • My skin has more clarity.
  • With one or two rare exceptions, I’ve absolutely loved every recipe I’ve prepared from this book—so much so that I plan to incorporate almost everything I tried into my regular routine. And here is the answer to the second question in my headline: I’m not done. Not by a long shot. Not only do I not want to see weight creep again, I want to continue this pattern of healthy eating. And I promise to check in with you down the road to let you know if I’ve done so.

Here’s what I cooked for dinner the other evening, toward he end of the diet. My husband loved this, and so did I.

Spaghetti with Super Mushroomy Marinara

I’ll try, before the end of the week, to share the recipe for this pasta dish. Coming from someone who is half-Sicilian, you know you can trust me when I tell you that this satisfied my pasta fulfillment requirements.

Now, three minor caveats about the Digest Diet:

First, it will help enormously if you love to cook, don’t mind cooking frequently, and have access to a good market with a wide array of produce, seafood, and the occasional esoteric item, such as almond oil. Fortunately, I love to play in the kitchen and a fabulous market recently opened up within walking distance of my home, so I enjoyed pulling these recipes together. But do note that there is a time, labor, and shopping factor involved here, and this diet will require a level of commitment that must take those factors into account.

Second, I’m not sure I would have been as successful on the diet if I were working full-time away from home. The flexibility that being self-employed gives me enabled me to weave the demands of frequent cooking, shopping—and yes, eating—into my day. You’re eating five times a day on this diet, not three, so those with a different daily schedule might find it all a bit challenging. If you are willing to be more organized and dedicated, you’ll do fine. Trust me. Two days into this you will want to keep going. When you see the results and experience how you’re starting to feel, you’ll find it’s worth spending the extra time in the kitchen and at the market.

Finally, there are no guidelines in the book about eating out in restaurants while you’re on the diet, something that my husband and I do about twice a week. (We just avoided restaurants for the duration.) I did, however, find a page on the Readers’ Digest website that addresses this issue. Perhaps a subsequent edition of the book could incorporate the great information on the website.

Last Friday I had a lunch meeting with a client, my first foray into a restaurant since starting the diet. I chose a tossed green salad with feta cheese, grilled chicken, walnuts, and cranberries in a raspberry vinaigrette. I ate some of the cranberries but felt they might have too much sugar, so I left most of them on my plate. Once you’ve been on the diet for a week or so, you’ll get a sense of what foods to avoid and what foods will help you continue to release those damn fat cells.

Would I recommend this book to someone struggling with weight? In a New York minute! I have tried so many diets throughout my lifetime, and nothing—I repeat, nothing, compares to the Digest Diet in terms of results. At no time did I feel I was starving or denying myself of something delicious to eat.

Do you believe that some things in life are just meant to be? I do. I was meant to go on this diet, right now. Here’s the sign the universe sent to tell me so. Do  remember the chocolate chip/coconut/walnut cookie from my first Digest Diet post? You know, the “Royale” from Richmond’s Café Caturra? Here’s a photo to refresh your memory:

The restaurant doesn’t make this cookie anymore. They changed distributors and no longer have access to the required ingredients. Now if that’s not a sign from the gods, I don’t know what is.

(Just don’t ask me how I know.)

Related posts:

How to Buy the Book

13 Things You Didn’t Know About the Digest Diet

The Digest Diet: Day 18 and Wow! The Loss I’ve Seen

A Fat Releasing Salad that’s Good and Good for You

The Digest Diet: Day 13 and Slowly Getting Lean

The Digest Diet: It’s Day Eight and I’ve Lost Weight

The Digest Diet: Day 3 and 2 Pounds Free

21 Days of the Digest Diet: Days 1-4, There’s a Whole Lotta Shakin’ Goin’ On

Buh-Bye, Cookie. I’ll Be Blogging it Off With the Digest Diet

The Digest Diet: Day 18 and Wow! The Loss I’ve Seen!

27 Thursday Sep 2012

Posted by in Food for Thought, The Healthy Life, Transitions

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This is more than a diet book. It’s a food book.

I know what you’re thinking. The Midlife Second Wife has really done it now. She drank the Kool-Aid. Have you not been following this? Kool-Aid is not allowed on the Digest Diet. But yes, I agree with you. Two exclamation points in one headline is a tad zealous. In my defense I could not help myself. Why? I weighed myself this morning and since starting this diet 18 days ago, I have lost nearly nine pounds. (Eight pounds six ounces, for the sticklers among you.) I am less than one pound away from my implicit goal: to get my weight under 200 pounds. Put another way, I began at 209 pounds four ounces, and I now weigh 200 pounds eight ounces. I have lost eight one-pound packages of butter, for crying out loud. Can you blame me for expressing a bit of fervor?

How is this even possible? I have rarely felt hungry, I haven’t had a single craving for anything I used to consume with such abandon, and I really enjoy preparing the foods in this diet book. To call it a diet book, however, seems wrong, somehow; I think—and I hope the coming weeks will bear this out—that this is really a food book. A book on the best food to eat, how to eat it, and how often.

Collateral benefits? I’ve had a few. My knee joints are not as painful as they once were. I have more energy. And my skin has much more clarity than it did two-and-a-half weeks ago.

Let me tell you what I had for lunch recently. No wait. I’ll show you first.

Gazpacho served with five-grain whole wheat bread and skim milk

Here’s how easy it was to prepare this lunch. First, go to the market and buy a small
boule (French for ball) loaf of five-grain whole wheat bread and a carton of skim milk. For the gazpacho, which is served cold or at room temperature, grab a couple of plum or Roma tomatoes, a cucumber, a small red onion, and—if you don’t already have some stored in your refrigerator—flaxseed meal. You probably have the rest of the ingredients in your pantry (red wine vinegar and Cayenne pepper). Then, do this:

Spicy Blender Gazpacho
—Makes One Serving

Coarsely chop two plum tomatoes, one-half of a cucumber (peeled), and one-eighth of a small red onion. Throw ’em in the blender. Add two tablespoons of flaxseed meal. Then, to your taste, add cayenne pepper and red-wine vinegar. Blend for about as long as it takes you to pour a half-glass of skim milk.

And that, my friends, is that. Delicious. And as I’ve found so often with these recipes, I couldn’t finish the entire serving. I’m going to have the one-quarter cup or so of gazpacho for lunch today with a tuna, egg, chickpea, and arugula salad (with buttermilk dressing, if you can believe it) that I made for lunch yesterday.

I’d hang around and tell you more about all of this, but it’s time for my mid-morning snack. What am I having, you ask? It’s a dreamy little concoction that reminds me of a prune Danish without the pastry. I stir two chopped organic prunes into one-quarter cup of low-fat ricotta cheese and add a pinch of cinnamon to taste.

(The book calls for dates but I don’t have any; I do, however, have a package of organic prunes in the fridge. It also asks for fat-free ricotta but I wasn’t able to find that.) Even using low-fat rather than fat-free ricotta, I’m on a roll. And it’s better to be on a roll than to have one around your middle. My roll, dear friends, is deflating as we speak.

Other than providing me with a copy of The Digest Diet, Readers’ Digest is not paying me to blog about my experience on the program. (If I lose the weight I hope to lose, that will be compensation enough.)

A Fat-Releasing Salad That’s Good and Good for You

24 Monday Sep 2012

Posted by in Food for Thought, The Healthy Life

≈ 8 Comments

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Dressed with the Digest Diet Vinaigrette, this salad is worthy of any menu

It’s Day Fifteen of the Digest Diet, with six days to go. The needle has hovered at 203 for the last few days. (In a manner of speaking. I have a digital scale so of course there’s no needle; some visual memories just die hard.) I’m pleased to report, however, that this morning I dropped another half-pound, and have decided that even if I don’t meet my 15-pound weight loss goal, I’ll be satisfied to welcome a poundage report that does not begin with the number “2.” Can’t remember the last time I clocked in at under 200.

And now I would like to say a word about fat. There are, as I’ve learned on this diet, good fats and bad fats. Examples of foods containing good fats are coconut milk, olive oil, salmon, and nuts, seeds, and nut butters—especially flax, walnut, and sunflower. There are also bad fats, and I love cooking and baking with one of them—namely, butter. I must admit that for the past 16 days, I haven’t missed butter at all. I will welcome its return (I’m an epicurean gourmet, after all), but I will be mindful of my intake. That’s one fat lesson learned.

(And while we’re on the topic, stay away from margarine. That’s me telling you, not Reader’s Digest. I don’t think there’s anything real in margarine, and your body simply does not know what to do with that stuff.)

Now here’s another nugget from the Reader’s Digest Diet: Some foods are actually “fat releasers.” That is, they are rich in certain micro- and macronutrients that encourage weight loss. Vitamin C, calcium (including dairy sources of calcium), protein, reservatrol (found in red wine, red grapes, and peanuts), fiber, vinegar, quinoa, honey, and cocoa are all beneficial—and natural—elements in a weight-loss program. The salad I made the other evening and pictured above is a great example of a fat-releasing dish. I served this with broiled cod and steamed green beans and quite frankly it was all so filling that I couldn’t finish my allotted portions.

I’m sharing the recipe for the salad and its accompanying vinaigrette here because it shocked me. How? Because its main ingredient is a green I previously disliked: arugula. I’ve never been a fan of bitter foods, and arugula is notorious for the bitter snap it leaves on the tongue. Something about the combination of watercress with the arugula, however, softened its bitterness. The fat releasers in this salad are the watercress, arugula, red onion, olive oil, lemon, Parmesan cheese, almonds, black pepper; in the vinaigrette, the troopers are the garlic, lemon juice, olive oil, and pepper. (By the way, I use freshly ground pepper. Forever and always.) I really liked this salad and will be glad to serve it long after I’ve passed the final day of the Digest Diet. I hope you’ll enjoy it, too!

Watercress-Arugula Salad with Parmesan “Crackers”
—Makes 4 servings

1 bunch watercress (6 ounces), tough stems trimmed, coarsely chopped
4 cups packed baby arugula (about 4 ounces)
1/2 small red onion, very thinly slivered
3 tablespoons Digest Diet Vinaigrette (below), made with lemon juice and no herbs*
8 Parmesan “Crackers” (below)

In a large salad bowl, toss together the watercress, arugula, and onion. Add the vinaigrette and toss again to coat. Serve each salad with 2 Parmesan “crackers.”

Parmesan “Crackers”
—Makes 8 crackers

1/4 cup plus 2 tablespoons grated Parmesan cheese (I used freshly grated Parmigianno-Reggiano)
2 tablespoons almond meal (As permitted, I substituted ground up pistachios)
1/4 teaspoon black pepper

Preheat the oven to 375-degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick liner.

In a small bowl, combine the Parmesan, almond meal, and pepper. Spoon 1-tablespoon mounds of the mixture onto the baking sheet, 4 inches apart. With the back of the measuring spoon (I found that using the heel of my hand worked better), gently press each into a round about 2-1/2 inches across (make sure there are no gaps in the mixture).

Bake until turning golden all over, about 10 minutes. Let cool for 3 minutes on the baking sheet, then carefully transfer (they’re fragile) to a wire rack to cool.

Digest Diet Vinaigrette
—Makes 1 cup

1 clove garlic
1/2 cup fresh lemon juice (or fresh lime juice, or vinegar—red-wine, white-wine, sherry, rice, red balsamic, white balsamic)
2 tablespoons Dijon mustard
1/2 teaspoon dried tarragon, oregano, mint, or dill (optional)*
1/2 teaspoon black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil

1. Grate the garlic on a citrus zester into a small screw-top jar or any tight-sealing container. Add the juice or vinegar, mustard, herb (if using), and pepper. Shake well to combine.

2. Add the oil and shake to emulsify. If you have the time, let the dressing sit for a while so the garlic can flavor the oil. Store in the refrigerator.

*I prepared this vinaigrette the first time it was a component of the diet, and I still have a fair amount left. Because I hate to waste food (and in order to save time), I used this version for the salad, herbs and all (I believe I added French tarragon), rather than make a new batch without herbs. Had I not already prepared this with lemon juice, however, I would have made a new batch.

Copyright © 2012 The Reader’s Digest Association. Used with permission.

Other than providing me with a copy of The Digest Diet, Readers’ Digest is not paying me to blog about my experience on the program. (If I lose the weight I hope to lose, that will be compensation enough.)