Taste of France

Fran Taste of ce

France is renowned, globally, for many aspects. From history and architecture, through arts, literature, music, fashions and so much more, there is something to interest all. French wines need little introduction and the cuisine of France is now available around the world.

Le Garrick Restaurant is recognised as an ‘institution’. Very popular with theatrical actors and actresses, Le Garrick offers all-day dining, in a venue that has a lot of history. This ‘little piece of France’, in the West End of London, is known for its excellent, regional French food, service and atmospher e.

Having a ground floor, with window tables, plus a downstairs restaurant area, with intimate candlelight alcoves, Le Garrick offers character, exceptional dining and splendid cuisine. Being in close proximity to many theatres, pre and post-theatre dining is very popular.

The menu is undoubtedly French. Les Entrées has selections that include Scallops and an Assiette de Char cuterie, for example. Boeuf Bour guignon (slo w-cooked beef marinated in red wine and served with new potatoes, vegetables and lardons) is extremely popular for a main course – compliments to chef! Other mains have ‘devotees’ for their succulent Honey-glazed Duck and Fish dishes. Tender Steaks have ‘followers’, too and are served with a choice of sauces, plus French fries. The team of chefs ensure all cuisine is cooked and/or presented to perfection. The complementing flavours of the dishes are outstanding and impress, constantly. Desserts have something for all tastes and Tarte au Citron or a Chocolate creation will certainly not disappoint.

Champagne, plus highquality wines/drinks, that are elegant, light, rich and powerful, have something for all palates. Having a good number of theatres within easy distance, this is most certainly a restaurant to consider prior to or after a theatre visit, as well as a venue to return to, when in the area and to make a destination, too. All dietary requirements can be catered for and gift vouchers are available, also.

Le Garrick has regular clientele – al ways a good sign. Booking is advisable, particularly during popular times.

Green Gooseberry Jam

This wonderfully tart jam goes well with scones and cream or creme fraiche and makes a lovely filling for Victoria sandwich cakes.

Ingredients

• 900g Slightly under-ripe gooseberries, topped and tailed • 900g-1kg Granulated sugar • 600ml water

Makes: 2 jars (approximately) Preparation and cooking time: 1 hour A cooking thermometer is necessary for this recipe. Also jam jars and a saucer. The saucer should be placed in the freezer to keep it cold.

Method

1. First wash your jam jars in hot soapy water, then rinse well. Put them into a preheated oven at 160°C/gas 3 until you are ready to use them. 2. Put the fruit and water only into a large, heavy-based saucepan. Bring to the boil, then simmer gently until the skins are soft. If you add the sugar the skins will not soften. 3. Add the sugar and stir over a low heat until it has dissolved completely. Don't boil the jam before the sugar has dissolved or it may crystallise during storage.

4. Once the sugar has dissolved bring the jam to a rapid but steady boil and boil until it reaches a temperature of between 105°C and 110°C. 5. After about 15 minutes your jam should have become more viscous and clear and you will need to see whether setting point has been reached. This is called the

‘wrinkle test’. 6. R emove the saucer from the freezer. Take the pan off the heat, spoon a little jam onto the plate and leave until completely cold. Then push it across the plate with your forefinger. It should wrinkle up if it’s ready. If it only wrinkles slightly, pop the saucer back in the freezer and bring the jam back to the boil and boil for a few more minutes. 7. Skim any scum from the top of the jam and pour it into the prepared jars. Cover the surface of the jam with waxed discs, wax-side down, and either quickly cover each jar with a dampened round of cellophane and rubber band or leave to go cold before covering with cellophane or a screw-top lid. 8. Sealing the jars well prevents the build-up of condensation under the lid, which could lead to mould.

If Fructose Is Bad, what about fruit?

We’ve been warned about the effects of fructose in sugar and high fructose corn syrup, but what about the source of natural fructose: fruit?

Researchers compared the effects of a diet restricting fructose from both added sugars and fruit to one just restricting added sugars; the diet that kept the fruit did better. People lost more weight with the extra fruit present than if all fructose was restricted.

Only industrial fructose intake was associated with declining liver function and high blood pressure. Fructose from added sugars was also associated with hypertension; fructose from natural fruits is not.

If people drink a glass of water with three tablespoons of table sugar in it, which is like a can of soda, they get a big spike in blood sugar within the first hour. Our body freaks out and releases so much insulin we actually overshoot, and by the second hour we’re relatively hypoglycemic, our blood sugar dropping below where it was when w e started.

In response, our body dumps fat into our bloodstream in the form of triglycerides as if we’re starving, because our blood sugars just suddenl y dropped so low. What if you eat blended berries in addition to the

Dr. Michael Greger

sugar? They M.D. FACLM contain sugars of their own; in fact, an additional tablespoon of sugar worth. So, the blood sugar spike should be worse, right? No, not only was there no additional blood sugar spike, there was no hypoglycemic dip afterwards. Blood sugar just went up and down without that overshoot and without the surge of fat into the blood.

Adding berries can actually blunt the insulin spike from high glycemic foods. For example, white bread creates a big insulin spike within two hours after eating it. Eat that same white bread with some berries, though and we’re able to blunt the spike.

So, even though we’ve effectively added more sugars with the berries, there’s less of an insulin spike, which has a variety of potential short and long-term benefits. If you’re going to make pancakes, make sure they’re blueberry pancakes.

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Local Buzz is delighted to welcome Dr. Michael Greger, a physician, author and professional speaker on public health issues to share his blogs in every issue.

His latest books: How Not to Die, the How Not to Die Cookbook, and How Not to

Diet all became instant New York Times Best Sellers. 100% of all proceeds he has ever received from his books, DVDs and speaking engagements have always and will always 17 17 be donated to charity.