Spices Of Life
Spices of Life , featuring Nina Simonds/Culinaria, Ltd and vlog pace-setter Steve Garfield, pairs innovative food/health/ lifestyle segme...Health
Video Episodes:
3 Views
19:46:04 01/12/10
Spices of Life - Steamed Pears with Dates, Honey, and Cinnamon
[LESS INFO] 3 VIEWS | ADDED 00:46:04 01/13/10
Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some Steamed Pears with Honey and Jujubes (dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (Its a great winter dessert!) You can also use Bosc pears and if jujubes are unavailable, you can substitute candied ginger or prepare simply with honey and cinnamon stick. When I am feeling indulgent, I add a scoop of vanilla ice cream. BTW, they are also delicious at room temperature or cold. And you can reheat them in the microwave.
Enjoy!
Nina
27 Views
09:37:15 05/12/09
Spices of Life: Veggies 101-Garlicky Broccoli Rabe
[LESS INFO] 27 VIEWS | ADDED 13:37:15 05/12/09
Broccoli rabe may not seem like the sexiest vegetable, but did you know that it's a powerful cancer fighter, especially against stomach, lung, and colon cancers? One 3 ˝ ounce serving is chock full of vitamins A and C, and it’s an excellent source of Vitamin B and folate. As healthy cooking advocate Gail Pettiford Willett demonstrates, you can reduce the bitterness by blanching it in boiling water and refreshing it in cold water.
Enjoy this easy and delicious dish!
Nina
1 Views
08:20:56 10/14/08
Easiest Apple Pie
[LESS INFO] 1 VIEWS | ADDED 12:20:56 10/14/08
It is autumn in New England and one of my favorite seasons. Don’t get me wrong. I am lamenting the end of summer, but the autumn brings a poignant time to New England…It is truly beautiful and poignant, in all its own way. A “must-do” ritual is to visit an apple orchard, pick apples, ride hay rides, eat cider donuts (yum!!)- ignoring the grease, and just smell that delicious smoky, brisk fall air.
But perhaps one of the most important customs has been to make my son ,Jesse an apple pie.. He LOVES them!!! I’ve developed an EASY, CONCISE, and SUCCESFUL method:
To get the right kind of apples…..Debby has helped me develop a combination that’s works for taste and texture,. That’s why we chose our group… (WATCH THE VIDEO) to see the Easiest Apple Pie Ever and then watch in coming weeks as we explore the world apples and tell people which varieties work best for eating and all kinds. This is the first in our series,,,,, Finding the right apples, judging it for flavor or texture.
I think you’ll like….. ENJOY!!!!!
Nina
1 Views
09:39:50 02/28/08
Quick Bites: Cinnamon
[LESS INFO] 1 VIEWS | ADDED 14:39:50 02/28/08
Fragrant, and delicious, cinnamon is a FANTASTIC spice to use in QUICK and EASY desserts (like the oranges with honey and candied ginger ) or mixed with other spices in the CHETTINAD SPICE POWDER . It’s a great rub for roasted, pan-seared or barbecued meats , seafoods, and vegetables. And according to research, (and approved by the American Diabetic Association) cinnamon can help the body metabolize blood sugar. Watch the video to find out more about this great spice!
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20:41:33 11/27/07
Bargain White Wines Revealed
[LESS INFO] 0 VIEWS | ADDED 01:41:33 11/28/07
Don’t get me wrong, I am a great wine enthusiast and I first started studying about wine when I lived in Paris in 1976. Then, I was honored and thrilled to be working with the famous British wine expert Steven Spurrier who had started a small, special wine bar and school called L’Academie du Vin right off of the Rue Royale in Paris. (I lived around the corner.) The classes were small, fun, packed with information, and ones that I will always treasure. But as I delved deeper into finding more abut about wine, I noticed (even then in Paris) a kind of snobbery and pretentiousness that made me uncomfortable. So it is with great joy that I welcome the recent relaxed and casual approach to the enjoyment of wine that we are seeing today- especially among younger people. Watch the unorthodox Gary Vaynerchuk, the star of Wine Library TV . He is HYSTERICAL!!! It was in this spirit that I sought out my friend and colleague Ann Trieger, who has always been enthusiastically celebrating the new pioneers of wine here and abroad. Ann was the first one to enthuse excitedly to me Chilean wine LONG before other wine experts were singing its praises. And there are so MANY new, and exciting wines in the market that are delicious, unique, and NOT expensive!! We will explore this more in the upcoming weeks on Spicesoflife as we continue our quest to have fun, pleasure, and enjoyment, and (Dare I say??) LEARN!! Onward and upward to MORE affordable wine enjoyment!!!! (Stay tuned for next week and Part II) !!! (And please sign up and add your friends to our newsletter list.!!) Wines: 2006 Oyster Bay Sauvignon Blanc, New Zealand 2006 Gruner Veltliner, Austria Health: For the Health-Giving Properties of Wine, we turned to our good friends at the Harvard School of Public Health. http://www.hsph.harvard.edu/nutritionsource/alcohol.html Wine Saver: Vacu Vin Vacuum Wine Saver http://www.vacuvin.nl/
0 Views
06:24:47 09/18/07
Unlocking the Secrets of Tea
[LESS INFO] 0 VIEWS | ADDED 10:24:47 09/18/07
It was a pleasure to meet the couple at their store “ Cooks Shop Here ” in Northampton, Mass and watch Bob Heiss brew one of his favorite oolongs, offer all kinds of tea tips, and talk about their tea treks to Asia. (Not- to- mention that they introduced me to some AMAZING tea!!) Although we feature Bob in the vlog, Mary Lou is EVERY BIT AS PASSIONATE and in any conversation the two seamlessly finish one another’s sentences.
As you’ll see, Bob has developed an enticing ritual that’s culled from their travels in China and Japan, where tea is revered for its flavor, health benefits, and the opportunity to take a short break from the fast and busy pace of contemporary, everyday life.
From the moment I first laid eyes on the manuscript of “ The Story of Tea ” by Mary Lou and Bob Heiss, I knew it was extraordinary. (See the accompanying article in the Wednesday Dining In/Dining Out section of The New York Times this week.) No other book, to my knowledge, has contained as much fascinating and detailed information with chapters titled “The History of Tea”, “Life of a Tea Bush”, “Journeying Along the Tea Trail”, “An Encyclopedia of Tea“ and” Brewing the Perfect Cup”. The book is now in stores and available via the internet. Even through their writing, the Heiss’ communicate their enthusiasm and passion.
Watch the YouTube video Chinese Fountains of Tea to see Bob use another fun and unexpected method to brew and pour tea, Chinese-style.
Chin Chin!
Nina
1 Views
04:37:55 07/30/07
Pyramid on a Plate #3: Healthy Italian Food Exposed
[LESS INFO] 1 VIEWS | ADDED 08:37:55 07/30/07
For the third and last "Eating the Pyramid" installment, I asked world-renowned nutritionist, Dr. Walter Willett and his wonderful wife, Gail to help show us how to eat healthy at an Italian restaurant
2 Views
22:25:23 06/12/07
Best Chinese Dumplings Recipe Ever and Pilates
[LESS INFO] 2 VIEWS | ADDED 02:25:23 06/13/07
"Best Dumplings Ever: Long version" represents what " Spices of Life " is all about. In this video, Nina Simonds shows you how to make Chinese Meat Dumplings. Nina also adds some bonus exercises you can do while cooking!
When we set out to do these vlogs we wanted to incorporate food, health, and lifestyle. I wasn't satisfied with JUST giving a recipe, I wanted to show how cooking and preparing food can be a joyful experience. Let's face it, cooking can be a drag, particularly on an everyday basis, but if you invite some of your friends over and combine it with a little bit of exercise/relaxation, (See the part about the back and shoulder rubs and back stretches) it can be lots of fun!
I also wanted to introduce people to 2 very good friendsĂâ%scaron Julie Shaw Lutts , friend who has tested about 5 or so of my books and an extraordinarily talented artist (Look at her website). Maureen Yasi is not only one of the sweetest people I know, she is also the mother of one of my son, Jesse's, best friends, P.J. (PLUS she has 3 daughters).
Here you see how dumplings are traditionally prepared and in the next vlog "Best Dumplings Ever: Short version" (which will come out NEXT Week) you can see how I cheat. Stay tuned
CHINESE MEAT DUMPLINGS
5 cups cored and finely minced Chinese (Napa) cabbage
1 teaspoon salt
1 pound lean ground pork
2 cups finely minced fresh Chinese garlic chives (if unavailable, substitute 1 cup minced leeks , mostly the whites , plus 1 tablespoon minced garlic)
For the Seasonings, mixed together :
2 ½ tablespoons soy sauce
2 tablespoons toasted sesame oil
1 ½ tablespoons rice wine
1 ½ tablespoons peeled and minced fresh ginger
1 tablespoon cornstarch, or more as needed
To Form, Cook, and Serve the Dumplings :
50 dumpling or gyoza skins
Cornstarch as needed
3 quarts water
Dipping sauce
1. In a large bowl, combine the cabbage and salt and let sit for 30 minutes. (This will draw water out of the cabbage).
2. Squeeze as much water as possible out of the cabbage and combine the cabbage with the ground pork, minced chives, and seasonings in large bowl. Stir vigorously. If the mixture seems loose, add another teaspoon of cornstarch.
3. Place a teaspoon of filling in the center of each dumpling skin and fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin and use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; the inside edge of the dumpling should curve in a semicircular fashion to conform to the shape of the pleated edge. Place the sealed dumplings on a baking sheet lightly dusted with cornstarch.
4. In a large pot, heat the water until boiling. Add half the dumplings, stirring to prevent them from sticking together, and, once the water boils again, cook for 5 minutes. Remove with a handled strainer and drain, then cook the remaining dumplings. Serve the dumplings with the dipping sauce.
Dipping Sauce
Âľ cup soy sauce
2 tablespoons peeled and finely shredded fresh ginger
ÂĽ cup water
3 tablespoons Chinese black vinegar or Worcestershire sauce
1. Combine all the ingredients in a small bowl.
2. Transfer to a serving dish and use at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to a week.
© Copyright Nina Simonds 2004
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Visit Nina SimondsĂĆ%rsquoĆâ%tradeĂâ%scaron¢ĂĆ%rsquo¢âââ€%scaron¬ĹˇĂâ%scaron¬ĂĆ%rsquo¢âââ€%scaron¬ĹľĂâ%scaron¢ Bookstore .
Steve Says:
Once again I learned a lot shooting this video with Nina. Those little pre-made dumpling wrappers make it so easy. The dipping sauce was really good too. After the shoot I brought some dumplings and dipping sauce over to my mom. She really, really liked the sauce.
I captured the video on a Nokia N93 cellphone, supplied by Nokia, and edited the video on a MacBook Pro using Final Cut Pro. One cool thing we did this time was use USTREAM.TV to allow Nina to remotely view the video while I was editing it, so she could make comments and changes. Every time we make one of these videos we learn something new.
Read about Spices of Life in the Boston Globe .