Category: Cooking

Prosciutto Wrapped Hard Boiled Egg

~ Bennett Tomlin ~ Leave a comment

It was breakfast time and I was hungry. But I had procrastinated eating and was supposed to be hard at work, so I needed something quick and easy. I had hard boiled eggs in my fridge. I had prosciutto in my fridge. I removed the shell from a hard boiled egg and wrapped it in prosciutto. It was great. Like a little handheld breakfast. Salty, fatty, rich, and keto-friendly (I am not on a ketogenic diet). I recommend it if you are a person who is lazy, hungry, and already has hard boiled eggs and prosciutto.

Scientific Nutrition Update 21: Reishi Mushrooms

~ Bennett Tomlin ~ 3 Comments

This one was weird for me.  I am immensely skeptical of any alternative treatments or medications, but there is some really interesting evidence that reishi mushrooms could help prevent cancer, and that they may help your immune system.  Also if you want to purchase some FourSigmatic mushroom products and support this website, use this link. You’ll get 10% off and I get a very small commision which helps me support this website. Continue reading “Scientific Nutrition Update 21: Reishi Mushrooms” →

My First Attempt to Make Risotto

~ Bennett Tomlin ~ Leave a comment

This is my first attempt at making a risotto recipe. I borrow heavily from recipes and techniques from Kenji at Serious Eats, so please read his articles here: http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html and http://www.seriouseats.com/recipes/2017/04/mushroom-asparagus-risotto-recipe.html
Didn’t go perfect, but it turned out delicious.
Risotto recipes are one of those recipes that many people are hesitant to try at home, because they are struck with fear that it will not turn out, or that it will require careful tending the entire time.  Cooking it the traditional way where you gradually ladle in hot broth and stir carefully, it can be a bit delicate, but using the techniques shown here it becomes a much easier dish.  Kenji made some controversial, but overall quite effective modifications to the classic risotto and the result is a simple, easily executed dish.  I’ll be posted a fine tuned version of this risotto recipe soon, but here is a rough outline to get you guys started.
As Kenji explained in his articles, and I mention in the video, the reason we soak the rice is to try and get the best of both worlds, a very creamy risotto and the nice toasted flavor.  And it really does work, served it to a friend who said they don’t normally like risotto and they loved this risotto recipe.

Mushroom Risotto Recipe

Heavily Inspired by Kenji at Serious Eats, please read his articles, and recognize his contributions when you share this.

  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter (unsalted)
  • 1 cup dry white wine (I used a cheap chardonnay (Rex Goliath))
  • 4 cup Low Sodium Chicken Stock (I used Swanson’s unsalted)
  • 1.5 Cups Risotto rice (I used arborio)
  • Salt
  • Pepper
  • 1 lb Mushrooms (sliced) (I used 1 1/2 in the video)
  • 4 oz Parmesan (grated)
  • 1/2 Cup Heavy Cream (whipped to stiff peaks) (I used 3/4 in the video)
  • 1/2 Onion (chopped) (I used 1 in the video)
  1. First soak the rice in the unsalted chicken broth for about five minutes
  2. Strain the rice through a fine mesh strainer saving the stock
  3. Heat pan to medium-high heat and add fats
  4. Cook onions and mushrooms together until mushrooms start to brown, salting and peppering to taste
  5. Add strained rice to pan and cook until lightly toasted but not browned or scalded
  6. Deglaze pan with white wine
  7. Add 3 cups of the chicken stock, bring to simmer, reduce heat, cover and cook for ten minutes
  8. Uncover, shake pan to redistribute rice, stir, cover, and cook for another ten minutes (I screw this step up in the video, do as I say not as I do)
  9. Uncover, add remaining stock, and simmer until desired consistency
  10. Heat oven on low, and place plates in oven to warm
  11. Off heat, add whipped cream and cheese to dish, stirring to combine, and serve immediately

If you like any of the music in this check out Jake Hallendorff:

 

 

NorCal Margarita

~ Bennett Tomlin ~ Leave a comment

When summer time comes it can be hard to stick to your diet.  You want to hang out and drink all of the refreshing summer drinks.  But some drinks like frozen margaritas can add hundreds of calories to your daily total!

The NorCal margarita originally popularized by Robb Wolf is one of the best cocktails I have found to solve this.  It is light, refreshing, and is delicious for everyone, even those who aren’t dieting!

NorCal Margarita

A light, refreshing, healthy, summer cocktail

  • 2 oz Tequila (Reposado works the best)
  • 1 oz Lemon and Lime juice (Equal parts of each)
  • Club Soda (To top)

  1. Fill a tall glass with ice

  2. Add 2 oz of tequila (reposado works the best)

  3. Add 1 oz of lemon and lime juice mixture

  4. Top with club soda

  5. Stir and enjoy

Quick Tip: Make Fluffier Eggs

~ Bennett Tomlin ~ Leave a comment

 

https://www.youtube.com/channel/UCw8nSGssYs4RrlpGKL-k76w

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In this video I discuss how to get fluffier scrambled eggs.  All you have to do is add about 1 tablespoon of club soda per egg and scramble it into the eggs.  The evaporation of the water combined with the carbonation gives you fantastically fluffy eggs, and if you cook them on low heat they turn out fantastic.