Posted February, 2005
BE MINE - A HEART HEALTHY VALENTINE
by Barb Holland 

VALENTINE'S DAY MENU FOR TWO

For this Valentine's Day, serve up some delicious, healthy fare to keep that symbol of romance - the heart - in tiptop shape.  We all know the rhetoric - reduce fat, make healthy food choices and exercise regularly.

*Provencal Fish En Papillote
Basmati Rice, Steamed Sugar Snap Peas
*Green Salad with Honey Mustard Dressing
*Dark Chocolate Fondue with Fruit

*Recipes provided

Posted 30 April, 2004

CHEFS SELECT PASSOVER SECRETS
By Norene Gilletz

This year, Passover begins at sundown on Monday, April 5th and lasts until
nightfall on Tuesday, April 13, 2004. Passover is an eight-day spring
celebration that commemorates the Exodus of the Jews from Egyptian bondage.
Jewish families all over the world gather around the table on the first two
nights of Passover to participate in the seder (ritual meal). In Israel, the
seder (ritual meal) takes place only on the first night of Passover.

During Passover, it is forbidden to eat products which contain wheat,
barley, oats, rye or spelt. Sephardic Jews from the Mediterranean and
Northern Africa will eat legumes and rice, while Ashkenazi (European) Jews will not eat beans, lentils, peas, corn, rice or soy products. Fresh
fruits, herbs and most veggies are Kosher. All processed foods and products require certification to be considered Kosher for Passover.

Chefs Select Parchment Paper is the only cooking and baking parchment paper that is marked "Kosher for Passover." Here are some of its benefits:

It is pareve, can be used both in the microwave and conventional oven and is reusable - just wipe it clean quickly between uses with a damp paper towel.

Here are some tips and recipes using Chefs Select Parchment Paper to help make your Passover preparations much easier.  For more recipes and helpful
hints, visit http://www.gourmania.com. Happy Passover!

PASSOVER PAN-DEMONIUM?

Lining pans with parchment saves on clean-ups.  It also saves you money because you won't have to buy extra baking pans and casseroles that you only use for just a few days each year!

Chefs Select parchment paper is reusable, although it may brown slightly around the edges with repeated use.  It is safe up to 400°F.  Save on cleanups by lining casseroles and baking dishes with Chefs Select Parchment Paper.  It's ideal when making Passover rolls, chicken, meatloaf, fish or vegetables.

Instead of greasing cookie sheets and baking dishes, line them with parchment paper.  No sticking, no mess, no extra calories!

Not enough cookie sheets?  While your first batch of cookies is baking, place the next batch on a sheet of parchment paper cut to fit the cookie sheet.  When the first batch is finished baking, slide the parchment with the baked cookies off the pan.  Cool the pan slightly, then transfer the next batch onto the pan.  (Hint: Be sure to cool pans between batches as cookies can spread or flatten if placed on hot cookie sheets.)

Quick Cover-Ups:
Short on casserole covers? Place Chefs Select Parchment Paper under running water and make it wet on both sides. It will become flexible and can be molded easily around your favourite casserole dish. When microwaving, you can also cook or heat foods in a glass measuring cup, microwavable soup bowl or dinner plate, using moistened parchment paper to cover foods, retain heat and prevent splatters.

Passover Jelly Roll:
Chefs Select Parchment Paper is excellent when making jelly rolls. They are much easier to make than sponge cake, take less time to bake, don't fall in or come out lop-sided! Make your favorite sponge cake batter, but instead of baking it in a tube pan, spread the batter evenly onto 1 or 2 parchment-lined jelly roll pans. Bake at 350°F  for 15 to 18 minutes, until no imprint remains when you touch the top of the cake lightly. Cool slightly, then invert carefully onto a clean sheet of parchment. Carefully peel off parchment from the baked cake. Spread with your favourite jam (e.g., strawberry, raspberry or apricot). You can also use lemon filling, sweetened whipped cream and sliced berries, or even chocolate frosting. Roll up from the long side to form a jelly roll. Frost with additional whipped cream or frosting and decorate with additional berries. Yummy!

Fishful Thinking:
A caterer's trick is to shape your favorite gefilte fish mixture into logs and wrap them in cooking parchment. Each pound of fish will make 1 log.  (Fish can be frozen at this point. No need to defrost the fish before cooking!) Place parchment-wrapped logs in a deep oven-proof pan. Add boiling water to cover fish completely. Bake at 350°F for 1 1 /2 hours (2 hours if frozen). When completely cool, remove logs from liquid and chill.  Slice with a sharp knife and serve on a lettuce-lined plate. Garnish with tomato slices.

No-Bake Chocolate Drops:
Melt 2 cups chocolate chips on low heat, or microwave in a glass bowl on Medium power for 2 to 3 minutes, stirring each minute. Stir in 1 1 /2 to 2 cups chopped nuts, Passover cereal and/or raisins; mix well. Drop from a teaspoon onto parchment-lined baking sheets. Chill until set. Freeze extras, separating the layers with parchment paper. These make delicious gifts for Passover if packed in a pretty container and wrapped with parchment; cut the edges with pinking sheers and tie with a pretty ribbon!

Chocolate-Dipped Strawberries:
Wash and dry strawberries but do not hull. Dry thoroughly. Dip the tip of each strawberry in melted chocolate. If desired, dip in ground almonds or crushed cookie crumbs. Place on a parchment-lined baking sheet and chill until set. These will keep no longer than 24 hours.

Chocolate-Dipped Matzo Bark:
Coat matzos on one side with melted chocolate.  (You can use a pastry brush.)  Place on parchment and chill until set.  Turn matzos over and coat the other side with melted chocolate, then sprinkle with chopped almonds, walnuts or pecans.  (For those with nut allergies, substitute coarsely chopped Passover cereal similar to Cheerios.)  Place matzos, nut-side up, on parchment and chill once again.  Break into Bark.

Here is a quick Passover lunch or snack that is sure to please the kids.  Guaranteed kid-friendly!  Enjoy..

MATZO PIZZA

1 matzo (regular or whole wheat)
2 to 3 tbsp. tomato sauce
2 oz. sliced or grated Mozzzarella cheese
1 tbsp. green or red pepper, chopped
¼ cup thinly sliced mushrooms, optional

Spread matzo with sauce.  Top with cheese, peppers and mushrooms.  Place on parchment paper and microwave uncovered on Medium (50%) power for 2 to 2½ minutes, until cheese is melted.

Variations:  Miniatures can be made on round matzo crackers.  One dozen miniatures will take about 2 to 2½ minutes on (50%) power.  Alternatively, you can bake them on a parchment-lined baking sheet at 375°F in a conventional oven.

Yield: 1 serving.

These yummy cookies make a perfect dessert for Passover or year 'round.  They'll disappear in a flash!

COCONUT ALMOND MACAROONS
Source: The food Processor Bible (Whitecap Books)

1½ cups almonds
3 egg whites
1 tbsp. lemon juice
1 cup sugar
1½ cups coconut

Preheat oven to 350°F.

Insert the Steel Blade into your food processor.  Process almonds until finely ground, about 30 seconds.  Remove from bowl and set aside.  Wash bowl and blade thoroughly.  Dry well.

Process eggs whites with lemon juice for 1 minute.  Gradually add sugar through feed tube while machine is running, process 1 minute longer.  Add almonds and coconut and process 10 seconds longer, just until combined.

Drop from a teaspoon onto parchment-lined baking sheets.  Bake fro 12 to 15 minutes, until set and oatmeal-coloured.  Cool completely.

Yield:  About 4 dozen.  Freezes well.

Variation:  Add 2 tbsp. cocoa to meringue mixture along with ground almonds and coconut.  Bake as directed.  When cooled, dip cookies halfway into melted bittersweet chocolate and place on parchment paper to dry.

Posted 20 February, 2004
FAT -THE GOOD, BAD AND THE TRANS

Good fats are polyunsaturated and monounsaturated fats from plant sources such as olives, seeds and nuts. Extra virgin olive oil and canola oils are monounsaturated fats and they not only lower LDL cholesterol (bad cholesterol), but also raise HDL cholesterol (good cholesterol). So use these fats in place of the following: 

Bad fats are saturated fats found in animal products - butter, meat and higher-fat dairy products (cream and cheese). Instead of butter, use a non-hydrogenated margarine to spread on toast and sandwiches. Better yet, skip the margarine and spread your toast with jam and your sandwiches with a savoury no-fat spread such as mustard, horseradish or hot pepper jelly.

Trans fats clog arteries, raise LDL cholesterol and decrease good HDL cholesterol. These are found in many deep-fried fast foods and in many types of crackers, cookies, cereals and granola bars (to name a few).  Read package labels and avoid any products made with hydrogenated oil, partially hydrogenated oil and/or shortening as they all contain trans fat.

When it comes to cooking and baking, a simple way to reduce fat is to line all your cooking dishes and baking sheets with Chefs Select Parchment Paper. This non-stick paper needs no additional fat, and makes clean up so easy. Less time spent scrubbing dishes means time for taking a walk or jog, playing tennis or any activity to increase your heart rate.

HEART HEALTHY CHOCOLATE

Who can let a Valentine's Day pass without flowers and chocolate? Research, although preliminary, indicates that antioxidant flavonoids called favanols, found in chocolate, have been associated with a reduced risk of cardiovascular disease. They reduce the stickiness of blood, preventing damage to the LDL cholesterol. However, not all chocolate is created equal. The darker the chocolate, the higher the favonoids content.  More good news, the saturated fat in chocolate is predominately stearic acid, which does not raise blood cholesterol. So enjoy your chocolate, but as in all things - in moderation.

Holiday Cookie Exchange

Start a Tradition with a Cookie Exchange

A tradition for many, a cookie exchange is an enjoyable, tasty and timesaving way to add variety to your holiday cookie supply.  It's also fun to get together with friends while filling up your cookie jar with homemade cookies!

The premise is that each person brings a big batch of one type of favorite cookie or bar.  Then you all meet to divvy up the cookies, so everyone goes home with smaller quantities of several different types of cookies.

Planning Tips

- To ensure an equitable exchange, first determine the number of participants.  Find out who will be making what type of cookie to ensure variety.

- Set a date and time for your cookie swap.  For friends and neighbors, a weekend afternoon tea, a morning coffee klatch, or a weekday evening would suit most busy schedules.  If your cookie caper is at work or school, get together during lunch or just after work or school.

-  Ask each contributor to make multiples of cookies per participant - such as a dozen cookies per participant.  So if you have 8  participants, each person makes 8 dozen cookies.  (This amount is arbitrary - decide among your group how many cookies you would like to take home.  For example, if you have fewer participants and wish more cookies, ask each to make 2 dozen cookies per participant.)

Tips and Hints

- Make cookies that travel and keep well - fragile cookies may not make it to the front door.

- Cookies should be prepared shortly before exchange so the recipients receive cookies at their best.  However, many cookies freeze well, so you can get a jump on your own cookie making for the swap.  Or make them fresh and add a note that your cookies are good candidates for their freezer.

- Pack your cookies in the given amounts in durable containers such as attractive cookie tins, festive plastic plates or containers from the dollar store.  Even heavy zipper plastic bags, while not the most festive packaging, are practical and can be placed in gift bags.  Layer cookies or bars with parchment paper and label packages with your name and type of cookie and any special storage instructions.  Include a copy of the recipe and while you're at it, add a festive ribbon or bow.  And have fun.

Posted 29 December, 2003
LIGHTEN UP FOR CHANUKAH
By Norene Gilletz

When the days are short and the long, cold winter nights descend early, Chanukah, also known as the Festival of Lights, arrives. This year, Chanukah begins at sundown Friday evening, December 19th and lasts until December 27th, 2003.

Chanukah celebrates the miracle that took place over 2,000 years ago, when a tiny band of Maccabees were victorious over their enemies and a little jar of oil, enough to burn for only one day, miraculously burned for eight.

In honour of the miracle that occurred with the oil, it is traditional to eat fried foods such as potato latkas (pancakes) and doughnuts (sufganiot).  Dairy dishes are also customary.

DRIP TIPS!

Candles are lit each night for eight nights. You can avoid messy drips from your Chanukah menorah (candelabra) by placing it on a tray lined with a sheet of Chef's Select Cooking Parchment. (Make a pretty border on the parchment by cutting the edges with pinking shears.)  When the candles have burned down, just discard the parchment.

It's best to remove wax from your candelabra or candlesticks as soon as possible, while the wax is still warm. Place candlesticks under hot running water or soak them for a few minutes – the wax will melt quickly. Dry with a soft, dry cloth or silver polishing cloth. Don't try to scratch off the wax or use steel wool - you might damage the finish.

BAKE SOMEONE HAPPY!

For your Chanukah baking, roll cookie dough between two layers of parchment paper to save on cleanup.

Arrange unbaked cookies on parchment-lined baking sheets. (No greasing needed!) Bake cookies according to recipe directions. Nothing sticks and cookies will just slide off! The parchment can be re-used several times - just a quick wipe between uses will suffice.

BEYOND BAKING - LOVE THOSE LATKAS!

Potato latkas (pancakes) can be made in advance, then reheated or frozen until needed. Prepare latkas and fry them until golden brown on each side. Drain well on paper towels. Arrange a layer of latkas in a large parchment-lined freezer-safe container, separating each layer with Chefs Select Parchment Paper. Refrigerate latkas for up to 24 hours, or freeze until needed.

To reheat latkas, place in a single layer on a parchment-lined baking sheet.  Reheat uncovered in a preheated 375°F oven for 10 minutes, until piping hot and crispy.

Timely Tip: If the latkas were frozen, there's no need to defrost them first. Just add 3 or 4 extra minutes when reheating.

Instead of frying latkas, bake them! One no-fry latka contains just 1 gram of fat, compared to 2.7 grams (or more) for the fried version. These latkas taste like the real thing, without the guilt. Enjoy!

NORENE'S NO-FRY POTATO LATKAS

4 tsp. canola or vegetable oil, divided
4 or 5 medium Idaho potatoes (2 lb/1kg)
1 medium onion
1 clove garlic, optional
1 egg and 2 egg whites (or 2 eggs), lightly beaten
1/4 cup flour (white or whole wheat)
1/2 tsp. baking powder
1 to 2 tbsp. fresh dill or 1 tsp. dried dill
3/4 tsp. salt
1/4 tsp. pepper

1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 425°F. Line 2 baking sheets with Chefs Select Parchment Paper, making sure parchment does not extend over the edges of the pan or do not touch the walls of your oven. Brush each sheet of parchment with 1 tsp. oil.  This provides a crispy texture to the latka.

2. Peel potatoes (or scrub them well if you don't want to peel them). Grate potatoes. (The processor does this quickly.) Transfer them to another bowl.  Use the processor to finely mince onion, garlic, and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix, using quick on/off turns. Add remaining ingredients and mix briefly. If over processed, potatoes will be too fine.

3. Drop mixture by rounded spoonfuls onto parchment-lined baking sheets.  Flatten slightly with the back of the spoon to form latkas. Bake uncovered for 12 minutes, or until bottoms are nicely browned and crispy. Turn latkas over. Transfer pan from the upper rack to the lower rack and vice versa.  Bake about 10 minutes longer, or until brown.

Yield: about 2 dozen. Serve with applesauce or sour cream.

36 calories each, 1 g fat (0.1 g saturated), 9 mg cholesterol, 1 g protein,
6 g carbohydrate, 92 mg sodium, 143 mg potassium, <1 g fiber.

NO-FRY SWEET POTATO LATKAS: Prepare latkas as directed above, but use 1
large sweet potato, 2 Idaho potatoes and 2 eggs plus 2 egg whites (or 3
eggs). One latka contains 50 calories, 1.3 g fat, and 18 mg cholesterol.