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Quotes : Wine : Robert Mondavi

"If you go back to the Greeks and Romans, they talk about all three - wine, food, and art - as a way of enhancing life."

Robert Mondavi established his namesake winery in 1966 with a vision to create Napa Valley wines that would stand in the company of the world’s finest. He chose To Kalon Vineyard in the heart of the Napa Valley as the home for Robert Mondavi Winery. This first-growth vineyard, located in Oakville, California, is renowned for producing some of the finest Cabernet Sauvignon wines in the world, as well as for its Sauvignon Blanc grapes, from which Mr. Mondavi crafted his signature wine, Fumé Blanc.

Along with To Kalon Vineyard, Robert Mondavi Winery sources grapes from some of Napa Valley’s finest vineyards, including Stag’s Leap (Cabernet Sauvignon and Sauvignon Blanc) and Carneros (Pinot Noir and Chardonnay).

Mr. Mondavi believed that wines should reflect their origins, that they are the product of the soil, the climate, and the careful stewardship of those precious resources. He also believed in combining the newest techniques and technology with time-honored winemaking traditions.

Our winemaking and vineyard teams are proud to carry on our founder’s mandate to always strive higher, to pursue Robert Mondavi’s goal of excellence with the same passion and innovative spirit, moving forward with programs that break barriers and open new frontiers.

Leading this initiative is Genevieve Janssens, Director of Winemaking. Genevieve, whose relationship with the winery began in 1978, was selected Winemaker of the Year by Wine Enthusiast in 2010.


Sources Robert Mondavi Photo  | Robert Mondavi Biography
Events : Philadelphia Fringe Arts Festival

Now in its 18th year, the 2014 Fringe Festival is one of Philadelphia’s signature fall arts events with 17 days of progressive performances from artists across the globe.

Presented by FringeArts, the 2014 Fringe Festival features hundreds of dance, theater, visual arts, music and spoken-word performances in traditional venues, but also on street corners, cars, galleries, cabarets and restaurants. It’s offbeat, daring and avant-garde with lots of artistic cross-pollination.

Curated and organized by FringeArts, festival features presented performances and neighborhood shows open to all artists. The festival’s performances and complementary events span an incredible range of genres, often pushing limits beyond traditional artistic boundaries.

An expansive and compelling array of works make up this year’s presented show lineup, including four world premieres: The floating public art installation WetLand; a world-premiere co-creation from Pennsylvania Ballet, Curtis Institute of Music and FringeArts; the new 99 Breakups from Pig Iron Theatre Company; and The Adults from New Paradise Laboratories.

As a special bonus, the first day of the festival (September 5) marks the opening of La Peg at FringeArts on the Delaware River Waterfront, a the full-service restaurant and bar from acclaimed Philadelphia chef and restaurateur Peter Woolsey. La Peg promises to bring casual French dining to the waterfront venue as an indoor-outdoor brasserie with seating for more than 100, a full bar with a dozen seats and outdoor seating for 40.

Site link is here, check it out!

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Sources : Eat The Street Honolulu Logo
News : Dairy Is Great For You Metabolic Health!

Dairy is considered part of a healthy diet and dietary guidelines recommend the daily consumption of 2-4 portions of milk-based products such as milk, yogurt, cheese, cream and butter.

It's well known that dairy products contain calcium and minerals good for bones, but new research has shown that dairy consumption may also have beneficial effects on metabolic health and can reduce risk of metabolic diseases such as obesity and type 2 diabetes.

Curious about these impacts, researchers from CHU de Québec Research Center and Laval University studied the dairy-eating habits of healthy French-Canadians' and monitored how dairy consumption may have an effect on their overall metabolic health. They published their findings today in the journal Applied Physiology, Nutrition, and Metabolism.

The aim of this study was to determine associations between dairy intake and specific metabolic risk factors, including anthropometric status, plasma glucose, plasma lipid profile, inflammatory markers and blood pressure, in a healthy population.

A total of 254 participants from the greater Quebec City metropolitan area were recruited; 233 participants (105 men and 128 women) met all the eligibility criteria for the study ‒ meaning subjects had healthy metabolic profiles.

The study showed that the average individual consumed 2.5 ± 1.4 portions of dairy per day. However, nearly 45% of the population in this study did not meet Canada's Food Guide recommendations of at least 2 portions of dairy products a day. These findings are supported by recent Canadian surveys that highlighted an under consumption of dairy products by Canadians. Data suggest that trans-palmitoleic acid found in plasma may be potentially used as a biomarker to evaluate dairy consumption. Trans-palmitoleic acid, is naturally present in milk, cheese, yogurt, butter, and meat fat but cannot be synthetized by the body. This fatty acid has been recently shown to have health-promoting effects. In this study, that trans-palmitoleic acid level was related to lower blood pressure in men and women, and to lower body weight in men.

Dairy intake is associated with lower blood glucose and blood pressure in the population studied, though no causal relationships can be made due to the cross-sectional design. This study adds to a growing body of literature demonstrating a lack of detrimental health effects with higher dairy intake.

Dr. Iwona Rudkowska, a research scientist at the Endocrinology and Nephrology Department, at the CHU de Québec Research Center and assistant professor at Laval University , says "additional well-designed intervention studies are needed to ascertain the effects of increased dairy consumption on metabolic health in healthy and in metabolically deteriorated populations."

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Sources : Grilled Cheese Photo | Dairy Article
Recipe : Japanese Chocolate Cornets

Ingredients
- 150g bread flour
– 1 tbsp (raw) sugar
-1/2 tsp salt
– 1/2 tbsp non-fat Dry milk powder
– 1 tsp instant dry yeast
– 1 tbsp lukewarm water
– 70ml water
- 1 tbsp beaten egg
– 15g butter

Filling:
- 2 egg yolks
– 2 1/2 tbsp sugar
– 1 tbsp cake flour
– 1 1/3 tbsp corn starch
– 1 tbsp cocoa powder
– 200ml milk
– 10g unsalted butter
– 30g chocolate

Directions
1. Do you see the highlighted bold 1 tbsp. of beaten egg? Yeah, if you use one full egg the dough won’t work and you can start over again. I was making a double batch so I used two full eggs, what a waste, I was very upset and the whole thing cost me precious time.

2. Dissolve the yeast in the warm water and stand aside. Mix flour, sugar, salt, milk powder together in a bowl and add the yeast to it. Crack the egg and beat well otherwise measuring 1 tbsp can get a bit difficult. Combine egg with water and pour into the flour-yeast bowl. Mix until all is well combined. “Cooking with dog” uses a food process with a dough blade. Transfer the dough into the mixer and mix shortly. Add the soft butter too it and combine again. Dust your hands with flour and shape the dough into a ball which should be smooth. Place it into a bowl, cover with plastic wrap and keep it in a warm place for about an hour until the dough has doubled.

3. After an hour, check the dough by poking you flour covered finger into the dough. If the hole closes you need to let it sit some more. Otherwise take it out of the bowl and place on a flour dusted surface. Flatten in carefully and weigh so that you know the total grams. Then divide into 6 equal pieces using your scale. Form a ball out of each piece and place on a cookie sheet lined with baking paper and cover with a slightly damp cloth to rest for about 15 min.

4. While you wait you can grease your horn molds with butter and set aside.Now take the dough balls and flatten each, folding length wise and roll them out into a reasonable length (it says 1 foot, not sure if I did it like that). The start at the thin end of the mold and wrap the dough around it. Pinch the end under and place them so that the end is on the sheet. Once you finished all cover with a plastic bag to let them rise in a warm place again, about 15 min. Brush with the rest of the mixed egg and bake at 200°C for about 10 min or until golden brown.

5. Remove from the oven and place them on a rack to let them cool for a min or two. Then remove them from the molds and let them cool off completely.

6. Heat the milk, make sure you don’t overheat it. Mix the egg yolks with the sugar and add a bit of warm milk to thin it out. Then sift the flour, corn starch, cocoa powder and add to the egg mixture. Mix well until all is combined, then add the rest of the milk. Strain the mixture through a sieve into a pot and heat. Stir until you have a heavy pudding consistency. Remove from the heat and stir in butter and chocolate until melted. Place the pot into ice water and cover the pudding with a plastic wrap so that it won’t from a “skin”.

7. Once your pudding and the cornets are both cooled down you can start filling them. Take the pudding and fill a pastry bag with it then fill the cornets and let them sit. The pudding that is exposed to air will dry out a bit but that is just fine.

Baking Ans Saskatoon
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Sources : Japanese Chocolate Cornets Photo | Japanese Chocolate Cornets Article
Recipe : Pizza Poppers

Ingredients
1 cup all-purpose flour
1 tsp baking powder
Dash of salt
¾ cup plain soy milk
1 tbsp ground flax seed + 3 tbsp water, blended together until frothy
1 tbsp canola oil
1 tsp lemon juice
¾ tsp dried oregano
2 green onions, chopped
1 cup Daiya Mozzarella Style Shreds
1 – 1½ cups of your favorite pizza toppings, chopped into small pieces (vegan pepperoni, olives, pineapple, peppers, etc.)
Pizza sauce, for dipping

Directions
Heat oven to 400º. Lightly grease a cookie sheet, or line one with parchment paper. In a large bowl, combine flour, baking powder and salt. Add milk, flax seed mixture, oil and lemon juice. Add all remaining ingredients and stir until well combined. Set aside about 10 minutes.

Drop batter, 1 tablespoon at a time, onto the prepared cookie sheet. Space each drop of batter about 1½ to 2 inches apart. Bake for 20-22 minutes, or until lightly golden brown and baked through. Serve hot or at room temperature.

The Vegan Crew
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Sources : Pizza Poppers Photo | Pizza Poppers Article
Recipe : Peanut Butter Granola Cookies

Ingredients
1/2 cup vegan margarine, softened
1/3 cup organic dark brown sugar
1/3 cup organic apple sauce
3/4 cup all natural peanut butter
4 tablespoons agave nectar
1 tsp vanilla extract
1/4 cup organic all purpose flour
3 1/2 cups granola (I used hemp & flax granola)
1/3 cup whole oats

optional: 1/2 cup vegan chocolate chips
Vegan nutella for frosting

Directions
In large bowl, combine margarine and brown sugar, and beat until fluffy. Add in apple sauce, peanut butter, agave, and vanilla, and stir until combined. Make a well in the center of dough, and add flour, stirring until incorporated. Next, stir in granola, one cup at a time, and finally oats, until dough is solid enough to stay together. If dough is too loose, add another 1/4 cup of oats and 2 tablespoons of flour.

Drop dough by tablespoon onto parchment lined cookie sheet. Bake at 350 degrees for 9 minutes, until edges are just browned. Let cool for 10 minutes before removing from sheet to cooling rack.

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Sources : Peanut Butter Granola Cookies Photo | Peanut Butter Granola Cookies Article