NUTELLA: The 30 Best Recipes Giveaway

I am partnering with StyleVisa to give away NUTELLA: The 30 Best Recipes. There will be one (1) winner whom will each receive one (1) NUTELLA: The 30 Best Recipes. The suggested retail price of NUTELLA: The 30 Best Recipes is US$10.95.

Nutella is perhaps the world’s most famous chocolate and hazelnut spread. Sweet and rich, it is divine on toast for breakfast, in a peanut butter sandwich for lunch, and as a topping to a favorite dessert. But Nutella, surprisingly versatile and easy to work with, can do even more than most realize.

The new book NUTELLA [Jacquie Small LLP, AUGUST 2013, $10.95 US / $11.99 CAN], explores new ways of using, baking with and enjoying Nutella with 30 mouth-watering recipes. These delicious recipes include irresistible macaroons and tasty cheesecakes, all in a handy, easy-to-use book for all the fans of the famous spread. Some of delectable recipes include:

Nutella and OrangeNutella Whoopie PiesNutella SoufflésNutella MousseNutella Mini Swiss RollsNutella Twelfth Night TartNutella CharlotteMango and Nutella Spring Rolls

The book is whimsically trimmed and bound in the shape of a jar of Nutella and is divided into sections such as little Nutella treats and Nutella for sharing that make it easy to find the perfect Nutella recipe for any occasion. Better yet, each recipe is accompanied by a gorgeous full-color photograph making the book even more mouth-watering and irresistible. NUTELLA: The 30 Best Recipes is the ideal recipe guide for fans of this most-loved of chocolate treats both near and far!

Eligibility: United States. No purchase necessary and subject to this official giveaway rules. Closing Date: June 1, 2014, 11:59 pm PST. Winner will be randomly selected and contacted via email on June 2, 2014. The prize is proudly sponsored by StyleVisa. To enter, please follow the steps below.

Fill in the form below. You can enter to win using this form every day.

You will be redirected to the “Thank You” page if your entry is successfully submitted.

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10 Recipes to Praise Pork and Saturated Fat

10 Recipes to Praise Pork and Saturated Fat - Viet World Kitchen window.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World Kitchen Newest Post Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.

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May 06, 201410 Recipes to Praise Pork and Saturated Fat

My husband and I read the newspaper every day. Whenever we find a super interesting story, we read it aloud to each other. Sometimes the piece is funny, other times it contains incredible information. Last Saturday’s Wall Street Journal featured an opinion piece by Nina Teicholz, a researcher who has been investigating dietary fat and disease for years.

The crux of her work is that the public has been misled about saturated fats. The prevailing negative attitude toward saturated fats is not well reasoned, the result of  “personal ambition, bad  research, politics, and bias,” she argues. Her piece traces some of the history behind the anti-saturated fat movement.

Heart disease spiked in the 1950s and Americans wanted answers, she explains.  Many people jumped on the bandwagon with a scientist named Ancel Keys whose “Seven Countries” landmark study of 13,000 men pointed to poor nutrition as the source of heart disease, not aging. 

The research was flawed in many ways but that was not heavily discussed until 2002. For example, Keys’s star data points rested on a couple dozen men on the island of Crete who were eating very little because they were enduring particularly hard times and observing Lent. Statistically, that’s not a decent enough sample to survey and their circumstances didn’t accurately reflect their regular, day-to-day lives. (Where were the women in his research? I wondered.)

Say oink to these dishes: Green garlic with Chinese sausage, cornmeal crusted pork chops, Viet-Korean grilled pork belly lettuce wraps, bacon kimchi tofu tacos, Burmese pork belly and pickled mustard greens, old school sweet and sour pork

The American Heart Association (partly launched by Proctor and Gamble, the maker of Crisco) initially didn’t wholeheartedly subscribe to Keys’s hypothesis about the evils of saturated fat. In 1961, the ambitious scientist got on the AHA nutrition committee and persuaded the organization to his point of view. The USDA issued its verdict against saturated fat in 1980.

Interestingly, Tiecholz points out that despite studies totaling about a billion dollars, there’s been no conclusive evidence that having healthy heart hinges on maintaining a diet low in animal fat, eggs, cheese and butter. (The flip side is that no one has said that people should freely load up on saturated fats too.)

The unintended consequences of policies and attitudes against saturated fats include an increase in carbohydrate consumption by 25 percent since the early 1970s, says Tiecholz. Consumption of saturated fats decreased by about 11 percent, she noted. However, incidences of diabetes and obesity are up, which imply greater risks heart disease.

So what gives with America's unhealthy, imbalanced state? It’s murky and Tiecholz concludes that instead of blaming saturated fat for much of America’s health problems that we ought to look at other factors. Shunning fat is not the answer. She's trying to rock the boat and her article is worth a read for more detail.

My husband Rory and I stewed over the story while lunching on bagels, full-fat cream cheese, smoked salmon, and white wine. The medical and research community can come off as being so sure of their findings – and way too often the public kowtows.

Finishing his last bite, Rory said, “I’m tired of people telling us not to have fun. We all need to enjoy life. A drink and some rich food once in a while won’t kill you. All things in moderation like the Buddha said.”  

Thai roast pork belly and vegetable stir-fry, Viet lemongrass grilled pork, Japanese pork belly buns, Chairman Mao red cooked pork belly

Indeed. For decades the public has been led to believe that saturated fats were ultra bad, potential killer foods. Tiecholz, the author of a new book called The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet, brings together facts and ideas to poke holes in that notion. However, I’m not sure if she or anyone else has a concrete solution.

What I am sure of is that I’d rather have a single egg fried in butter than a big egg white omelet prepared with canola oil. Whole egg or low-cal mayo for banh mi? I’d rather slather on the former. When I chomp on crisp roast duck, I know that the next day, I’ll eat lighter and exercise more. Unless a recipe really warrants chicken breast, I’ll cook chicken thigh, thank you. Ditto for choosing pork shoulder over tenderloin. A few bites of pork belly in my vegetable-centric meals won’t hurt me either.

As a nurse said this to me years ago, “It’s not what you eat once in a while that matters, it’s what you eat every day.” We should make wise decisions for ourselves and be more skeptical of medical and research findings.

So let's celebrate a little and/or feel less guilt when we indulge. I’m a pork lover and find myself cooking with it more often than other meats. It’s versatile, affordable, and tasty. Below are ten porcine recipes from the archives. Use the search function to find more. And don’t forget the ribs from earlier this year too. 

Got a take on this, experience or favorite fatty indulgence to share?

Deep-fried, stir-fried, pan-fried

Old School Sweet and Sour PorkCornmeal Crusted Pork ChopsStir-fried Green Garlic with Chinese Sweet SausageBurmese Pork Belly, Pickled Mustard Greens and TofuThai Pork Belly with Garlic and Broccolini

Wrapped and/or Grilled

Tofu Kimchi and Bacon TacosViet-Korean Grilled Pork Belly Lettuce WrapsVietnamese Restaurant-Style Grilled Pork

Braised in a Bun (on Asian Dumpling Tips)

Chairman Mao’s Red Cooked Pork BellyJapanese Braised Pork Belly BunsPosted in Recipes: All, Recipes: Meat | Permalink

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Cozy Asian Pumpkin Recipes and Ideas

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« Panfried Tofu with Pickled Ginger Recipe |Main

October 22, 2013Cozy Asian Pumpkin Recipes and Ideas

If you live in the northern hemisphere, it’s hard to escapepumpkins and various hard fall/winter squashes these days. They’re displayed by thefront doors of grocery stores and end-caps in the produce section. Farmers arebringing them to our weekly markets and there are better and bigger selectionsat Asian grocers. Halloween-carved pumpkins and related holiday decor are frontand center in store ads and people’s lawns. Food magazines are loaded with photos and recipes for squash-centric dishes for Thanksgivingcelebrations. It's a food that screams autumn in color and evokes the coziness of the cooler weather ahead.

In Vietnamese, a generic term for squash is bi and one with red/orange/yellow flesh (e.g.,pumpkin, kabocha and butternut) is bi do.We bought a pumpkin to carve for Halloween a couple of weeks ago but instead ofthinking about cutting into it for decoration, I pondered hard squash andpumpkin recipes.

No, I’m not saying I cook with pumpkins raised for carving.They don’t taste good. We mistakenly bought a wedge of Cinderella pumpkin froma Mexican market last month and it looked gorgeous in the oven but tasted blahon the plate. At the store, I recognized it in its cut form as a decorativepumpkin but since it was sold under the auspices of being good for cooking, Itried it out. Don’t do it. It’s not worth it.

For cooking, I like kabocha (can’t lose with this Asianfavorite), butternut (sweet, creamy orange flesh), kuri (has a chestnut-liketexture and flavor), and banana (firm flesh, conveniently sold in sections atsupermarkets). I’ve been meaning to try baby cooking pumpkins as they’dprobably work well in recipes.

To prep fall and winter’s bounty of hard squash, I reach fora cleaver, vegetable peeler, and grapefruit knife. The cleaver is great forhacking into a big hard squash; if it’s an extra heavy one, use a rubber malletto help get the blade through. The peeler is good for removing the tough skinof butternut squash. A grapefruit knife’s curved blade is handy for scrapingout seeds and stringy fibers lingering in the center cavity; if you don’t havea grapefruit knife, use a spoon.

Several ways to cook up these orangey beauties and theirparts:

Fried Squash Blossomsare enjoyed at the Viet table as much as anywhere else. If you grow anykind of squash, you’ll have blossoms to pick and eat. Pumpkin and other hardsquashes tend to have larger flowers than summer squash like zucchini. But youcan treat them similarly, or select relatively small ones for this recipe.Large squash blossoms are great and easy to stuff and steam, an approach that I’veseen in older Vietnamese cookbooks. Deep-frying is so darn nice though.

Roasted squash withsoy sauce is combination that I gleaned from a friend in high school. Iwent over to her house one day and her mom was eating half a table queen squashthat had been roasted with a drizzle of soy sauce. Her mom said it was easy,nutritious and satisfying for a woman like her who was going through menopause.Lots of takeaways in that experience and since I’m not yet in that stage inlife, I’ll keep that tip in my back pocket while I simply enjoy my roastedsquash. Here’s an exampleof how to roast the squash and enjoy it with a Japanese vegan soy concentrate(soy sauce that you doctor up to be extra delicious).

Pumpkin and coconutmilk are a match made in heaven. Instead of regular or sweet potato, I cutup butternut or banana squash into thumbnail size cubes and drop them into asimmering pot of coconut-milk laden Thai curry; try it in place of potato in theThaiyellow curry with beef. The result is a great flavor and color contrast. Ifyou have Into the Vietnamese Kitchen,the winter squash simmered in coconut milk recipe on page 176 is terrific. Thevegan dish combines peanuts with banana squash and sweet potato in a creamysauce.

Pumpkin, lime leaf,and coconut soup (at the top of the post) plays off the idea of combiningpumpkin and coconut milk. The recipe was something I came up with for myhusband’s aunt who was basically on her deathbed and couldn’t eat solid food.She lived for two more years after I made the soup for one of the lastThanksgiving dinners with her. The recipeis easy and you can zip things up with chile oil, if you like.

Roasted kabocha and vegetabledumplings is a terrific way to use leftover roasted winter squash. It’ssavory-sweet and loaded with color and texture. I made it in response to a fewso-so renditions of pumpkin dumplings I had at Asian restaurants. As shown in the above photo, this vegan recipecan be cooked in many ways.

So what are yourpumpkin tips and tricks for the season?

Related posts:

Friedsquash blossomsThaiyellow curry with beefJapanesevegan soy concentratePumpkin,lime leaf and coconut soupRoastedkabocha and vegetable dumplingsPosted in Asian Dumplings, Asian Ingredients, Recipes: All, Recipes: Appetizer and Snack, Recipes: Banh (Crepes, dumplings, cakes, bread) Recipes, Recipes: dairy-free, Recipes: Deep-Fried, Recipes: Dipping Sauces, Recipes: Dumplings, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Gluten-Free Adaptable, Recipes: Japanese, Recipes: Soup, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink

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Comments Cozy Asian Pumpkin Recipes and Ideas

If you live in the northern hemisphere, it’s hard to escapepumpkins and various hard fall/winter squashes these days. They’re displayed by thefront doors of grocery stores and end-caps in the produce section. Farmers arebringing them to our weekly markets and there are better and bigger selectionsat Asian grocers. Halloween-carved pumpkins and related holiday decor are frontand center in store ads and people’s lawns. Food magazines are loaded with photos and recipes for squash-centric dishes for Thanksgivingcelebrations. It's a food that screams autumn in color and evokes the coziness of the cooler weather ahead.

In Vietnamese, a generic term for squash is bi and one with red/orange/yellow flesh (e.g.,pumpkin, kabocha and butternut) is bi do.We bought a pumpkin to carve for Halloween a couple of weeks ago but instead ofthinking about cutting into it for decoration, I pondered hard squash andpumpkin recipes.

No, I’m not saying I cook with pumpkins raised for carving.They don’t taste good. We mistakenly bought a wedge of Cinderella pumpkin froma Mexican market last month and it looked gorgeous in the oven but tasted blahon the plate. At the store, I recognized it in its cut form as a decorativepumpkin but since it was sold under the auspices of being good for cooking, Itried it out. Don’t do it. It’s not worth it.

For cooking, I like kabocha (can’t lose with this Asianfavorite), butternut (sweet, creamy orange flesh), kuri (has a chestnut-liketexture and flavor), and banana (firm flesh, conveniently sold in sections atsupermarkets). I’ve been meaning to try baby cooking pumpkins as they’dprobably work well in recipes.

Stay Connected                         Asian Tofu in the News"Informative, engaging, well written and researched, this is also the best book about tofu."
— Winnie Yang, The Art of Eating

"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

Book info, reviews, radio & TV . . .Classes & EventsHands-on @loveapplefarms, Santa Cruz
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7 Versatile Asian Grilling Recipes

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« A Most Wonderful Review of Asian Tofu |Main| Abandon Your Fears of Frying: Deep-Fry Tips »

August 29, 20137 Versatile Asian Grilling Recipes

Where did the week go? I’ve had a full load of phonemeetings and planning this week for upcoming work like the banh mi photo shootnext week as well as an educational video project (I’ll let you know about this sooner than later). And, we’ve been making plans for a holiday trip to Asia.

The weekend has suddenly appeared and in the United States,it’s a long 3-day weekend holiday. For many folks, it’s the last summer hurrahbefore kids go back to school, the last opportunity to enjoy food cookedoutdoors. If you’re in need of inspiration, here are some from past VWK recipeposts. I’ve added some notes and ideas for you to change things up too.

 Chicken thighsare my favorite all around cut of chicken. It’s what I most often buy at thebutcher counter. Use boneless, skinless ones to cut down on work  and calories. Or, bone your own. Keep thingson the bone (buy leg-thigh quarters) for the most succulent results.

ThaiGrilled Chicken – Use deboned thighs, if you like. It’s pictured above.GrilledLemon Basil Chicken – Vary the herb according to what you have on hand. Itjust needs to be super fresh. Combine herbs, if you like. Grilled lemongrass pork, goat chops, and lemon basil chicken

Lemongrass issold fresh in many supermarkets and is easy to grow. Summer is its peak so gowild. Freeze trimmed lemongrass for the cooler months.

VietRestaurant-Style Lemongrass Pork – A favorite of VWK folks and CHOW.com.Try the marinade on chicken.GrilledGoat Chops with Lemongrass and Galangal – When you can’t get goat, uselamb. Try this as a kebab. Ground lamb would work well for grilled patties.

Grill a one-dish mealby cooking a whole fish or sliced meats and serving them with lettuce,herbs, and a dipping sauce. It’s a one-dish meal to be eaten with hands.

 

Fine rice noodles and grilled beef, Viet-Korean pork belly wraps, Singaporean grilled fishSingaporeanGrilled Whole Fish – Let people pick the bones themselves. Serve lots ofbeer.GrilledKorean-Viet Pork Belly Lettuce Wraps – A cross-cultural meal that’s hard tobeat if you love rich pork.Fine  Rice Noodles with Grilled Beef (Banh Hoi ThitBo Nuong) – A favorite Vietnamese nosh dish. More beer but maybe enjoy itover ice for extra authenticity.

Have a great weekend! What are you going to cook this weekend? 

Posted in Recipes: All, Recipes: Appetizer and Snack, Recipes: Gluten-Free , Recipes: Gluten-Free Adaptable, Recipes: Grilled, Recipes: Meat, Recipes: Seafood | Permalink

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Comments 7 Versatile Asian Grilling Recipes

Where did the week go? I’ve had a full load of phonemeetings and planning this week for upcoming work like the banh mi photo shootnext week as well as an educational video project (I’ll let you know about this sooner than later). And, we’ve been making plans for a holiday trip to Asia.

The weekend has suddenly appeared and in the United States,it’s a long 3-day weekend holiday. For many folks, it’s the last summer hurrahbefore kids go back to school, the last opportunity to enjoy food cookedoutdoors. If you’re in need of inspiration, here are some from past VWK recipeposts. I’ve added some notes and ideas for you to change things up too.

Stay Connected                         Asian Tofu in the News"Informative, engaging, well written and researched, this is also the best book about tofu."
— Winnie Yang, The Art of Eating

"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

Book info, reviews, radio & TV . . .Classes & EventsHands-on @loveapplefarms, Santa Cruz
Sun, Oct 6, 12-4pm: Asian Dumplings
Sat, Oct 26, 12-4pm: Into the Vietnamese Kitchen
Sat, Nov 2, 12-4:30pm: Pho Workshop

Hands-on @SFCooking, San Francisco
Fri, Oct 18, 5:30-10:30pm: Asian Dumplings [date night!]
Sat, Oct 19, 10am-3pm: Asian Dumplings {waitlist only}

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