Beer and Bones

I had to drop some paperwork off at the paying job this morning. It was still quite early, but a few of our local homeless guys were already sitting in the weak Maine winter sun, on a porch a few doors down from the shelter where I work, drinking beer from tallboys--sort of concealed in paper bags. Now, it turns out, those guys must be making themselves some really strong bones. Read on.

LiveScience has a piece covering a study of the silicon content of various beers. The study, by researchers from UC Davis, was published in the February issue of the Journal of the Science of Food and Agriculture. Here's the good news for beer drinkers: dietary intake of silicon is apparently necessary for the development and maintenance of healthy bones--and beer is a great source of bioavailable silicon.

From the LiveScience article:

...a new analysis of 100 commercial beers shows the hoppy beverage is a significant source of dietary silicon, a key ingredient for bone health.

Though past research has suggested beer is chockfull of silicon, little was known about how silicon levels varied with the type of beer and malting process used. So a pair of researchers took one for the team and ran chemical analyses on beer's raw ingredients. They also picked up 100 commercial beers from the grocery store and measured the silicon content.

The silicon content of the beers ranged from 6.4 mg/L to 56.5 mg/L, with an average of 30 mg/L. Two beers are the equivalent of just under a half liter, so a person could get 30 mg of the nutrient from two beers. And while there is no official recommendation for daily silicon uptake, the researchers say, in the United States, individuals consume between 20 and 50 mg of silicon each day.

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"Beers containing high levels of malted barley and hops are richest in silicon," Bamforth said. "Wheat contains less silicon than barley because it is the husk of the barley that is rich in this element. While most of the silicon remains in the husk during brewing, significant quantities of silicon nonetheless are extracted into wort and much of this survives into beer."

The silicon levels of beer types, on average:

• India Pale Ale (IPA): 41.2 mg/L
• Ales: 32.8 mg/L
• Pale Ale: 36.5 mg/L
• Sorghum: 27.3 mg/L
• Lagers: 23.7 mg/L
• Wheat: 18.9 mg/L
• Light lagers: 17.2 mg/L
• Non Alcoholic: 16.3 mg/L

Read the rest of the LiveScience article.

Photo credit: Kozzmo via Wikimedia.

Crab Stew Savannah

Yesterday was cold and very rainy here in Maine. I had the day off from my regular job and was in the mood for a good, warm lunch. I remembered we had some leftover crab stew in the freezer. I slowly warmed it up in the microwave and with a semolina roll from Portland's wonderful Rosemont Bakery, which is just down the street from where I live, I enjoyed a really great lunch.

 Here's the crab stew recipe. Supposedly it was the "secret" creation of a once-famous Savannah, Georgia chef. I came upon it years ago and since then, I haven't tasted any crab stew that even comes close. Try it, I think you'll love it too.

An Alcohol Substitute?

The Telegraph has a fawning piece about some British scientists working on an alcohol "substitute" derived from benzodiazepines--the class of sedative drugs including the tranquilizers Ativan, Valium, and Xanax, and sleeping pills such as Ambien.

I had a lot of experience with benzos back in 2001-2002 when I was in the hospital busy dying of cancer. I can tell you that they are NO substitute for the "warm glow" alcohol drinkers seek. However, taken with alcohol, one experiences that "warm glow" along with an almost complete loss of any anxiety--a very attractive combination for someone seeking an alternative reality.

Trust me; if benzos became easily available in a world where alcohol was still around, a lot of people would be more wasted--not less. It seems to me, those (no doubt well-intentioned) scientists should consult with some experienced drinkers and druggies  before expending too much effort on this project.

An excerpt from the Telegraph article:

An alcohol substitute that mimics its pleasant buzz without leading to drunkenness and hangovers is being developed by scientists.

The new substance could have the added bonus of being "switched off" instantaneously with a pill, to allow drinkers to drive home or return to work.

The synthetic alcohol, being developed from chemicals related to Valium, works like alcohol on nerves in the brain that provide a feeling of wellbeing and relaxation.

 But unlike alcohol its does not affect other parts of the brain that control mood swings and lead to addiction. It is also much easier to flush out of the body.

Finally because it is much more focused in its effects, it can also be switched off with an antidote, leaving the drinker immediately sober.

The new alcohol is being developed by a team at Imperial College London, led by Professor David Nutt, Britain's top drugs expert who was recently sacked as a government adviser for his comments about cannabis and ecstasy.

He envisions a world in which people could drink without getting drunk, he said.

No matter how many glasses they had, they would remain in that pleasant state of mild inebriation and at the end of an evening out, revellers could pop a sober-up pill that would let them drive home.

Prof Nutt and his team are concentrating their efforts on benzodiazepines, of which diazepam, the chief ingredient of Valium is one.

Thousands of candidate benzos are already known to science. He said it is just a matter of identifying the closest match and then, if necessary, tailoring it to fit society’s needs.

Continue reading the Telegraph article.

Image via Wikimedia.

Cajun Crab Cakes

Maybe it's an escape from the cold weather here in Maine, but for some reason we seem to be on a bit of a spicy Cajun kick at the Bic household these days. Last Friday night I made pan-blackened haddock along with some red beans and rice. And just this Tuesday night I made our favorite spicy Cajun crab cakes.

With crab cakes and me, it was love at first bite. I've tried about a dozen recipes and liked all of them--but this recipe is my very favorite. It's inspired by a recipe for "Louisiana Deviled Crab Cakes" that appeared in (the sadly now defunct) Gourmet magazine in April, 2001. I've spiced up the timid original recipe quite a bit and converted it to make use of clarified butter--which improves its flavor remarkably.

Try them sometime! Along with a simple green salad, a loaf of French bread, and a cold bottle of dry white wine they make for a delicious and fun meal in not very much time at all.

Pan Blackened Haddock

Friday was another cold day in a long stretch of cold and blustery weather here in Portland. Ms. Bic and I decided some spicy Louisiana fare would be just the ticket to warm us up--body and soul. Neither one of us felt like spending a lot of time cooking though.

It turned out we had some Cajun red beans in the freezer. They do take a while to make, so whenever I make them, I make an extra big batch and freeze some. They're as good after being frozen for a few months as the day they were made. On top of some steamed and lightly buttered long-grain white rice, they're soul-satisfying and delicious. Here's the recipe.

Although redfish and catfish are the usual varieties of fish pan blackened in Cajun country, haddock from the cold waters of the North Atlantic is at least as delicious and is what's beautifully fresh and almost always available here in Maine--so that's what I use in my recipe. If fresh haddock isn't available, use whatever fresh and mild white-fleshed fish fillets you can find--fresh is the key word here. Farm raised fresh catfish is now readily available throughout North America and its mild flavor and good texture go well with pan-blackened flavors. In any case, here's my recipe for pan blackened haddock. Most pan blackened fish recipes require an outdoor-vented commercial-quality exhaust fan over the stove to clear the prodigious amounts of smoke they create. This recipe doesn't and can be cooked in just about any kitchen.


You'll notice I suggest frying the fish in clarified butter. If you haven't clarified butter before, it's a great (and simple) skill to add to your cooking repertoire. Clarified butter has a significantly higher smoking point than "regular" butter which makes it ideal for high-temperature frying in recipes where you want the flavor only butter can provide. Here's how to clarify butter.

Try both the blackened fish, and the rice and beans sometime. If you don't have the time (or the inclination) to make the rice and beans together with the fish, a baguette with some butter--and a simple green salad round out the blackened fish very nicely and easily.

Don't forget the wine. Something cold, tart, and white. An American, Chilean, or New Zealand Sauvignon Blanc would be perfect.

Update 12/24/09: For my Cajun Crab Cake recipe--which also utilizes clarified butter--click here.

Beer-Teriyaki Marinated Pork Chops

Ever since I've been a teenager, I've loved just about anything grilled with a teriyaki sauce.

This pork chop recipe is one of my very favorites.  It has evolved from a recipe appearing in (sadly now defunct) Gourmet magazine back in 1993. They used apple cider vinegar in their version. I think substituting unseasoned rice vinegar gives the pork a cleaner, brighter flavor. Also, I now rely on a instant read digital thermometer to determine the doneness of the pork. They're available for under $10 and there's just no excuse not to own one.

Monday, I bought a couple of locally and naturally raised, bone-in, center cut pork chops at Whole Foods. Besides the fact that the pigs are treated humanely, these chops taste a lot better than industrially raised pork and to me are well worth the extra money. I think bone-in chops taste better than boneless. Also, classy fellow that I am, I just like chewing on the bone.

Anyway, I marinated the chops overnight, turned them once first thing Tuesday morning, and embarked on a busy day knowing a good dinner was going to happen with not much more work involved. All that was left to do besides actually grilling the chops was to make a quick and easy (I'll post the recipe soon) soba noodle salad. I knocked that off in little more than the 20 minutes it took to preheat the gas grill. Then, with a nice glass of cool white wine in hand, I grilled the chops. Dinner was delicious.

Regarding the beverage choices: the wines mentioned in my Jerk Pork Chop post would all work well here. So would a dry sake if you're so inclined--as would a Japanese beer.

Baby Greens With Baked Goat Cheese

Busy days around here lately.

I was working at the paying job all day yesterday--hence, no blogging. Similar deal today.

I'm headed out to do the food shopping for tonight's dinner very soon--then, it's off to the homeless shelter to work until six. Home a little later in time for a cocktail and (fettuccine and kale?) dinner. It's destined to be another weak blogging day, I'm afraid.

Before I leave, I do want to post that baked goat cheese salad recipe I was on about Sunday afternoon. It's a dependable way to turn out delicious (and authentic) bistro-style baked goat cheese at home. Baked or fried goat cheese recipes are notoriously finicky--often leading to incinerated globs of cheese and breading stuck to the pan or baking sheet. This recipe really works. Trust me. The key is thoroughly freezing the cheese after coating and before baking the rounds. Give it a try. I suspect it'll become a "standard" at your house. It certainly has at ours.

Click here for the recipe.

Shrimp and Cocktails For Two

Did I mention I was feeling better last night? Ms. Bic was too. Not just better from the flu, but also fully-recovered from a bland, boring, and heavy Thanksgiving dinner. We were both in the mood for something tasty, fun, and light. We started off with martinis and shrimp cocktail and finished up with a salad of mixed baby greens accompanied with baked herbed goat cheese rounds and a bottle of young red wine. It was a good evening.

Regarding the martinis: real martinis are made with gin and dry vermouth. That's it. OK--ice; and a garnish too. But no chocolate, no strawberries, no cutesy-fartsy fruity liqueurs. These may all be part of a tasty cocktail. Just not part of a martini. Gin and vermouth and usually an olive or two. Simple? Yes. Easy to fuck up? You betcha.

Let's talk about the ingredients one at a time. First, the gin. Of the commonly available brands, I prefer Beefeater, with Bombay Sapphire coming in a close second. Beefeater is a little less flowery than Bombay and that's my preference. Try them both. Lately I've heard good things about Plymouth gin too. Haven't tried it yet. In any case, use good gin. It's the heart of the drink. Nothing will ruin a martini faster than using cheap gin.
Dry vermouth: again, two contenders. Martini and Rossi (Italian), and Noilly Prat (French). I slightly prefer M & R. Again, I find it a little less floral, but that's just me. Do not buy cheap vermouth. It will ruin your martini. Period. And don't forget, vermouth is just flavored wine. It has a very limited shelf life. Buy small bottles and keep it refrigerated. Toss it after two or three months. Would you enjoy a glass of "regular" wine from a bottle that was opened a year ago and has been sitting in someone's warm kitchen cupboard ever since? I didn't think so. Vermouth's no different--it's wine too. Enough said.

The ice: Yes, the ice. With a drink as simple as a martini, the quality of the ice really matters. Or more precisely--the quality of the water the ice was made from really matters. If your tap water tastes shitty, so will your ice and so will your martinis. No point in buying good gin and vermouth and then ruining the whole thing with ice cubes that taste like frozen little chunks of chlorinated swimming-pool water. If your water is bad, filter it or use bottled water for your ice.

The garnish: usually a green olive or two. I like garlic-stuffed Greek green olives the best. Use whatever you like. Sometimes a thin strip of lemon zest removed with a vegetable peeler is used instead of an olive. Once in a while, a tiny bottled cocktail onion. Then the cocktail is technically called a Gibson rather than a martini. But let's not get picky.

Last night we enjoyed ours with a few Maine shrimp that I gently simmered with a little Old Bay seasoning, then chilled and served with some homemade cocktail sauce. It was a delicious combination.
Making your own shrimp cocktail sauce couldn't be easier. Just pour out a couple good glugs of ketchup into a little bowl, and add some prepared horseradish to taste. I start with about a ten to one ketchup to horseradish ratio and add horseradish or ketchup until it tastes just right to me. When it tastes just right to you, add a good squeeze of fresh lemon juice. That's it. Just add some shrimp and a couple of dry martinis and you've got yourself a lovely little cocktail party for two.

I'll tell you about the goat cheese salad a little later.

Anyway, to make two double martinis start with 6 oz. of gin in a measuring cup. Add 1 scant teaspoon dry vermouth. The comfortably-full cap of a 375 ml. bottle of Martini and Rossi vermouth is a perfect measuring device. Shake in a metal cocktail shaker with plenty of ice until the shaker is almost too cold to hold. This accomplishes two things: it chills the booze and also dilutes it. Properly diluted gin is key to a great martini. Remember, imported London dry gin is generally about 94 proof. It can stand up to some melted ice. In fact, it's made to stand up to some melted ice. Once it's well-shaken and good and cold, just strain through the top of the cocktail shaker into two martini glasses. Add an olive or two to each. Serve immediately. Drink while still cold.


Update: Here's a link to the subsequent goat cheese salad post and recipe.

Cavatappi with Shrimp and Sheep's Milk Feta

It was cold, windy, and raining cats and dogs in Portland yesterday. A day literally calling out for some good, hot comfort food. But not super-heavy, fat-laden comfort food. Something lighter but yet soul-satisfying.

Pasta spirals with little shrimp in a light tomato sauce accented with feta cheese filled the billet perfectly. This recipe is a cold weather favorite at our house. If you're only familiar with cow's milk--or even goat's milk feta--sheep's milk feta is a revelation. It's rich tasting, tangy, and flavorful without an over-reliance on salt for its flavor. It's readily available these days and well worth seeking out.

Cavatappi pasta spirals work great in this dish. They're toothsome and satisfying without being ponderous. I prefer DeCecco brand. DeCecco pasta is flavorful, and maintains good texture--rather than getting all mushy--even after baking. It's worth the extra few cents.

As far as the shrimp go, get the smallest raw shrimp you can. Wild caught if possible. If you can get them, tiny Maine shrimp are ideal.

Anyway, this dish, along with a green salad and maybe a loaf of good bread makes for a great meal without a lot of work. Here's a link to the recipe.

Oh yeah, don't forget the wine. Something cold and white. An Italian Pinot Grigio or an American, New Zealand, or Chilean Sauvignon Blanc all work perfectly.


Update: Link to shrimp cocktail recipe added 11/30/09.

Click on image for a larger view.

Ms. Bic's Mejillones a la Vinagreta (Spanish Mussels)

Although we call them "Spanish Mussels" at our house. Whatever you call them, they are one of the very best mussel dishes in the world. People who think they don't like mussels often love these.

Last night we had some good friends join us for dinner. The main course featured "Leaping Frog Chicken." It's a great grilled chicken dish with Latin American roots. I did a post on it a few months ago. Click here to check it out.

Ms. Bic figured her Spanish Mussels would be perfect for an appetizer. She was absolutely right. Accompanied by a cold bottle of Spanish Albarino white wine, they were a great start to the meal and a big hit. Here's her recipe.

For dessert we had Ms. Bic's heavenly Phyllo Pear Flowers with Berry Centers. But that will have to be a post of its own.

Fettuccine with Hot Italian Sausage and Tuscan Kale

We're well into fall here in Maine. The certainty of winter approaching is a tangible presence in the air. The homeless people I work with at my paying job are increasingly dependent upon the warmth and food that the shelters and soup kitchens offer. This is the beginning of the busy season for those of us who staff those facilities. Hence, I've had less time to blog and cook than I've grown accustomed to over the last several months.

Thursday morning, before I left for work, I decided to make one of my favorite one-pot meals for dinner that night. This recipe is relatively quick to make, delicious, soul- satisfying, and nutritious. Along with a loaf of good bread and a bottle of young red wine, it's a complete meal. Try it sometime!

Make sure you use egg fettuccine rather than "regular" dried fettuccine for this recipe. Egg fettuccine comes in four bird-nesty looking portions per 500 g. (8.8 oz.) package. I like DeCecco brand best.

If you happen to live in southern Maine, Micucci's on India Street in Portland is a wonderful little market and a dependable source for most food things Mediterranean. That's where I got the sausage, pasta, and wine for this dinner.

And if you don't do pig--although I've never tried them with this--I imagine substituting the turkey or chicken-based hot Italian sausages I've seen around would be fine.

Note: Click on photo to enlarge. This works with most photos posted on the blog.

Lobster Rolls for Dinner

For Maine, for this time of year, yesterday was a relatively warm (61 F/16 C) day and sunny, with light winds. In its own Northern way, very lovely.

Ms. Bic and I were both off from work and didn't have anything planned. We decided to drive down the coast to Ogunquit and go for a walk on the town's world famous beach--mostly deserted after the summer's influx of tourists were gone. After a long walk and a lot of sea air, we were both hungry for some good seafood. Nothing ponderous or heavy though. Nothing fried or swimming in a rich butter sauce. Something light. Something fun. We decided to pick up some lobsters on the way home and make lobster rolls for dinner.

Once back home in Portland, we stopped at Harbor Fish Market (probably the best all-around fish market in Maine) and bought a couple of relatively small soft-shell lobsters for just under $10. We then stopped at Whole Foods and bought some hot dog rolls. Yes, hot dog rolls. A good, soft hot dog roll, preferably top-split--is the best thing in the world for making lobster rolls. Just make sure you get top-quality ones. To me, Whole Foods' store-brand plain organic white wheat rolls are the best--with Pepperidge Farm coming in a close second. Only plain, soft white flour rolls and NOT the whole grain alternatives will make a heavenly lobster roll. Your karma will survive the ideological insult--trust me on this.

As soon as we got home, I cooked the lobsters. I wanted them to have time to cool off before I made the lobster salad. Here's how I did it. I stuck the cooked lobsters in the fridge for about half an hour and then I removed all the meat from them and cut it into bite-size (about 1/2") chunks.

Next, I made the lobster salad. Here's my recipe. As you'll see, it incorporates some minced shallot and tarragon. I think these flavors--used in moderation--although not strictly traditional, take the salad to a higher level.

To go with the lobster rolls, I made a salad of simply-dressed mesclun greens with a couple of still warm-from-the-oven, rounds of baked goat cheese nestled alongside. But I guess that should be the topic for another post someday soon.

One last thing: a fun, light-hearted dinner like this calls for a fun, light-hearted wine. Definitely something dry, white, and cold. Actually anything dry, white, and cold! If you want to splurge a little bit, a tart New Zealand or Washington state Sauvignon Blanc, or a Spanish Albarino would work perfectly. Your call!