Good Living with Aprilanne

As Seen on California Living with Aprilanne:

Bodega Bay Bouillabaisse

Compliments of:  Executive Chef Ken Schloss, Inn at the Tides, Bodega Bay, CA

What you’ll need:

1 lb. Live lobster, tail sections and claws, cleaned and cracked

1 lb. Dungeness crab, cleaned and cracked

24 each - raw shrimp, cleaned peeled and deveined

18 each - mussels, washed

1/2 cup lean smoked ham, julienne

8 medium tomatoes, seeded and diced

1 lemon, juiced

**1 Qt. Fish Stock (lobster body and shrimp shells are used in stock)

1 cup dry white wine

2 medium red bell peppers, diced

1 cup onions, diced

2 Tbs. garlic minced

2 bay leaves

1/8 tsp. saffron threads

1 tsp. salt, fresh ground pepper

3 Tbs. chopped fresh parsley

What you do:

-In a heavy stockpot or casserole, saute the onions, garlic and red bell peppers until soft.

-Add the smoked ham, tomatoes, bay leaves, saffron, salt & pepper.

-Add the stock, wine, and lemon juice and cook for ten minutes

-Add the shellfish, cover and cook for an additional 15 minutes.

-Remove from heat and add chopped parsley.

Serve immediately & ENJOY!!!

*Note: seafood may be substituted based on availability.

**Simple Fish Stock Recipe:

2 whole white fleshed fish, 1 Lb each

1/2 cup dry white wine
8 cups water
1 carrot, peeled
1 onion, peeled
1 celery stock
6 parsley stems without leaves
6 thyme sprigs or 3 rosemary sprigs
1 tsp black peppercorns
1 bay leaf

In a large stock pot, combine fish frames and heads (reserving fillets for later), wine, water, carrot, onion and celery. Cover and bring to a boil.

1. Turn down the heat to medium, uncover, and simmer 20 minutes skimming the foam that rises to the top.

2. When the foam stops rising, add parsley stems and thyme sprigs, peppercorns, and bay leaf. Simmer gently uncovered 20 more minutes. Take off heat. Strain in a colander pressing hard on the solids. You should end up with about 6 cups of stock.

3. Sprinkle with freshly grated parmesan cheese, coarsely ground black pepper, and serve with  a fresh crusty baguette and a green salad with your choice of vegetables and an olive oil based dressing.  Enjoy!  Aprilanne  Get more easy, tasty, and healthy recipes @: CAInsider.com

Vulcon surprising Venus and Mars

Before we get to the juicy part about Venus - the Roman goddess of love, beauty, and fertility” using the fish stew - “Bouillabaisse” to lull her husband to sleep so she could cheat on him with “Mars - Roman god of war” - let’s take a quick look at the current information on the health benefits of eating a variety of cooked seafood:

According to The USDA’s 2010 Nutrition Evidence Library (NEL) “Moderate, consistent evidence shows that health benefits derived from the consumption of a variety of cooked seafood in the US in amounts recommended by the Committee outweigh the risks associated with methyl mercury (MeHg) and persistent organic pollutants (POPs) exposure, even among women who may become or who are pregnant, nursing mothers, and children ages 12 and younger. Overall, consumers can safely eat at least 12oz of a variety of cooked seafood per week, provided they pay attention to local seafood advisories and limit their intake of large, predatory fish. Women who may become or who are pregnant, nursing mothers, and children ages 12 and younger can safely consume a variety of cooked seafood in amounts recommended by this Committee, while following Federal and local advisories.”

A great fish dish that is as easy to make as it is delicious is Bouillabaisse - a seafood stew originating from the Provence region in southern France where as the story goes “ local mariners would cook the stew in cauldrons along the beach with their fresh catch of fish unsuitable for the market.  The dish typically included a combination of  rockfish, shellfish, mussels and crabs, and is flavored with olive oil, salt, pepper, fresh herbs, etc.  The ingredients for bouillabaisse change according to whatever the fresh seafood options are for the area in which it is made.”

Now while there at least a few authorities who agree the “mortal” birth place of was the Vieux-Port, of Marseille, located on the south east coast of France on the  Mediterranean - I found an entertaining little “story” from Roman Mythology on how Venus - the Roman goddess of love, beauty, and fertility” served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Mars - the Roman god of war.”

Hmmm - now exactly what Venus was doing with Mars - the story does not go on to say, yet from what is being depicted in the art image above, it looks like Volcan definitely caught on to Venus’s “bouillabaisse antics.’

Although an interesting notion, I’m not suggesting you make bouillabaisse to put someone to sleep - in fact - after making this seafood stew on ‘California Living with Aprilanne’ - I thought it may be the perfect dish for someone to make if they were  looking to get married and “seal the deal!”

If you are already married, or looking to spice up things with your significant other with a cozy, stay in “date night” here’s a suggestion - (if you have children - get the sitter to take the kids out) open a bottle of your favorite red and nibble on a few red pepper slices and hummus dip while making this hearty seafood stew together.  Once all done and bubbly- serve it hot with a good Pinot Noir, a green salad, some crusty french bread  - and …perfecto - I guarantee it will be a night to remember!

In addition to the numerous health benefits this Mediterranean fish stew possess - it is fairly easy to make and fun to eat.  Check out the recipe for Bodega Bay Bouillabaisse we made on ‘California Living” by clicking on the link below…ENJOY!  Aprilanne

Bodega Bay Bouillabaisse Recipe compliments of Executive Chef Ken Schloss, Inn at the Tides, Bodega Bay, CA

Aprilanne Hurley, CN, Executive Produce is a Certified Health Professional specializing in Public Nutrition Education and Weight Management in the Lifecycle.  The information provided on this site is for general educational purposes and is not intended to diagnose, cure, or prevent any disease or illness.   Please forward your nutrition and health questions to Aprilanne directly @ info@CAInsider.com.  Always check with your doctor or health care provider prior to starting any new diet or exercise regimen.

When it heats up outside use our healthy living guidlines when cooking on the grill!

When things starts heating up outside it’s our cue to fire up the grill and start cooking outdoors!  Now while I’m not aiming to be a total killjoy here - it is important to report that the process of cooking meat, poultry and fish on the grill has been proven to cause the formation of carcinogens known as HCAs (Heterocyclic Aromatic Aminies) and PAH’s (Polycyclic Aromatic Hydrocarbons).  We all love to BBQ, and cooking on the grill is a quick, easy, and fun way to prepare meals - so here are a few steps you can take to decrease the cancer risk when grilling:

1. Use fruit marinades such as orange, lemon, lime, etc., and anti-oxidant rich herbs and spices such as cumin, rosemary, oregano, etc., and marinating meats and poultry at least an hour before cooking to reduce carcinogenetic damage up to 90%!

2. Using fresh foods such as garlic, onions, rosemary, tomatoes, etc. that contain antioxidants to protect one’s DNA from the carcinogenic damage caused by the Heterocyclic Aromatic Amines HCA’s and Polycyclic Aromatic Hydrocarbons – PAHs formed when grilling meats, poultry, and fish.

3. Cooking in tinfoil to prevent the fat drippings and subsequent production of PAHs that are deposited back onto the food by smoke and flare-ups.

4. Using smaller cuts of meat so they take less time to cook; flipping frequently to promote faster cooking and prevent HCAs from forming.

Ultimately you are in control when it comes to the foods you eat and prepare for yourself and your family so do take a few extra moments when grilling to include some of the ideas above to protect yourself and loved ones from the carcinogens created when grilling meat, fish, and poultry.  Carcinogen byproducts are not formed by the way when grilling vegetables - so be sure to include lots of great roasted veggies such as colorful peppers, onions, tomatoes, eggplant, and zucchini and enjoy them all completely guilt free!  Enjoy - Aprilanne 

This information is offered to provide general good living tips and guidelines and is not intended to diagnose, treat, prevent, or cure any disease or illness.  Please check with your doctor or health care provider before starting any new heath  regimen.  Yours in good living, Aprilanne

Aprilanne Hurley, CN is a Certified Health Professional specializing in Public Nutrition Education and Weight Management in the Lifestyle.  Please forward your personal health and nutrition questions to Aprilanne @ info@insidelooktv.com.

Aprilanne’s Grilled Pizza Recipe
 

Check out CA Living’s Insider’s Guide to Paring Wine and the BBQ on CAInsider.com NOW!  And try marinading your meat in the Olive Salsa Verde

Watch along as we get the Inside Look at how to make Fresh Tomato Sauce as seen primetime on California Living to go with our Authentic Italian Meatballs with Graziano Perozzi of Sonoma, CA.

Time to Make Meatballs with Aprilanne!!!

Aprilanne Health Tip:  This recipe for Fresh Tomato Sauce is easy, quick, and makes a tomato sauce so incredibly tasty for spaghetti, pizza, and Italian baked dishes you will never suspect it is actually good for you!

Tomatoes are a major source of the Antioxidant Lycopene which is thought to reduce the risk of Cancer by 40 % - notably prostatem lung, and stomach cancer and increase survival.  Here’s an interesting tip - concentrated tomato sauces like the ones found on pizza and in pasta sauce have FIVE time more lycopene than fresh and canned and jarred tomato sauces have THREE times more the antioxidant value of lycopene than fresh tomatoes so there is no excuse to always have this power-food on hand any time you want or need a lycopene boost! 

Fresh Tomato Sauce 

Compliments of Graziano Ristaurante & Vodika Lounge, Petaluma, CA 

1. Cut a small X on top of 4 ripe, large, on the vine tomatoes - place in boiling water (boil for approx. 2 minutes to blanch - remove from water and pull off skin - dice.

2. Place approximately 1/4 cup of extra virgin olive in a large saute pan and saute 3 large shallots, minced.

3. Once onions are clear in color - add diced tomatoes to pan - one 8 oz. glass of white wine and approximately 8 oz. of water.

4. Add 1 bunch loosely cut fresh basil and 2 tsp. each sea salt and black pepper.

5. Simmer about 2 hours - the longer it cooks the thicker the sauce will be. 

6.  Serve over your favorite pasta and a side of our our Authentic Italian Meatballs and ENJOY!!!  Aprilanne

Aprilanne Hurley CN - is a Certified Health Professional specializing in Public Nutrition Education and Weight Management in the Lifecycle.  Please forward your nutrition, dieting/weight loss questions to Aprilanne @ info@insidelooktv.com or post a reply below - thank you!

 Health information on this site is provided to enhance the nutrition and wellness of the general public.  It is not intended to treat, cure, or prevent any disease.  Please check with your health care professional prior to starting any new diet or exercise regimen - thank you.  Yours in Good Living, Aprilanne

CA Living features Sam's Anchor Cafe Crab Cioppino

Originally crowned the ultimate “brain food,” Omega 3 Fatty Acid rich fish such as salmon, trout, and halibut to name a few offer numerous health benefits due to their Omega 3 Fatty Acid properties. 

According to the Harvard School of Public Health – in addition to providing protection against heart disease and possibly stroke, higher does of omega-3 fatty acids are used to treat depression, and “new studies identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel diseases and other autoimmune disease such as lupus and rheumatoid arthritis.” 

Omega-3 fats have been linked with health benefits such as lowering the risk of heart attack and may reduce irregular heart rhythms. Omega-3 fats work to prevent disease by regulating blood clotting and the contraction and relaxation of artery walls.  They also lower blood pressure and heart rates, improve blood vessel function, and at higher doses, lower triglycerides and may ease inflammation.

Since our bodies don’t produce Omega-3 fatty acids we need to rely on food sources containing them for numerous normal body functions, such as controlling blood clotting and building cell membranes in the brain.  It is however, always recommended that you seek to get your omega-3 from foods choices and not from supplementation.  Note of caution about supplementation - always, always, I repeat - ALWAYS check with your doctor or health care provider before taking a fish oil supplement. 

So what foods can you find Omega 3-fats in?  Omega 3- fats are found in fish such as salmon, tuna, and trout, herring, halibut, and sardines, as well as Omega-3 eggs that have been fortified with DHA.  Omega-3 fats in the form of ALA’s (alph-linolenic acid) can also be found in flaxseeds, walnuts, and soybeans.  ALA can be found in olive oils, canola oils, and in dark green leaf vegetables such as kale, spinach and Brussels spouts, as well as in some animal fats such as grass-fed animals. 

What about the health concerns regarding mercury and other environmental contaminants  found in some fish species?   According to JAMA - The Journal of the American Medical Association, “Overall, the health benefits of eating fish greatly out-weight the potential risks - especially when guidelines are used to reduce the small chance of being affected by these risks.”  “For men and women not of childbearing age, it is not clear that mercury exposure from typical levels of fish intake has any adverse health effects.  In contrast, fish intake has significant benefits for reducing the risk of death from heart disease, the number one cause of death.”  Pregnant and breastfeeding women should “avoid the 4 types of fish that are higher in mercury content:  shark, swordfish, king mackerel, and golden bass.”   In light of these cons however - research shows there are a multitude of beneficial health benefits associated with Omega-3 Fatty Acid rich fish and food sources and everyone should really strive to include two servings of fatty fish a week into their diets.  So why not start today?!  Try making the Authentic San Francisco Crab Cioppino Recipe we are featuring on the link below -compliments of Sam’s Anchor Cafe in Tiburon, CA (which also includes antioxidant rich tomatoes, garlic, rosemary, and olive oil) - and you’ll discover a great tasting way to get more “fish” into your family’s diet - Enjoy!  Aprilanne

Sam’s Anchor Cafe Authentic Crab Cioppino Recipe on CAInsider.com   

Havard Reserch on Omega-3s

Pubmed.gov Research on health benefits and potential risks related to consumption of fish or fish oil.

JAMA - Benefits and risks of fish consumption 

Sam’s Anchor Cafe - Tiburon, CA

Aprilanne Hurley, CN - Aprilanne Hurley is a Certified Health Professional specializing in Public Nutrition Education and Weight Management.  Please forward your nutrition and dieting/weight loss questions to Aprilanne @ info@insidelooktv.com or post below - thank you!

Site Disclaimer: The content on this site is for informational purposes and is not intended to treat or cure any illness or disease.  Please consult your Health Care provider prior to starting any new exercise or diet regimen.

Grandma Rose’s Authentic Italian Tomato Sauce:

Why do Italian’s call Red Sauce - Gravy? The answer - Red Gravy contains meat, or the meat drippings from the browned sausage, meatballs and spareribs that eventually went into the sauce to be served with the pasta of choice.

Sauce as in Marinara Sauce - does not contain meat, and therefore retains the more common name of Red Sauce. Below is a “good” approximation of what goes into Authentic Italian Gravy - yet keep in mind - you can always get in touch with your “Inner Italian” and add whatever else you might like to “Make it Your Own.”

1. Place some Olive Oil ( a few Tablespoons) in the bottom of a large Pot - add a few cloves of garlic, gently brown - remove garlic cloves if desired.

2. Add 2-3 large cans of STRAINED Plum Italian Tomatoes - discard pulp (some will dice up the pulp and add it to the Sauce for a chunkier effect).

3. Add a hand-full of diced fresh basil, a pinch of salt and pepper to taste; bring to a boil, and reduce the heat to simmer to thicken. The thicker version is used on pasta, the thinner, lighter version is used when making your baked dishes such as lasagna and manicotti.

4. Add your browned meatballs, sausage, etc. to enhance flavor as desired - When meat is warmed through it’s ready to serve. Note: The longer the Gravy simmers, the thicker it will get, so be careful not to overdo the simmering process.

FUN FACT #2 - Grandma Rose would also pour the drippings from the browned meats into the Sauce for extra flavor but stopped doing this as she got on in years once the adverse effects of too much fats and oils in the diet became more well known.

5. At the end just prior to serving - toss in a pinch of fresh Oregano - if the Oregano sits too long in the simmering sauce, it will turn the flavor bitter. Serve with your favorite pasta and our Authentic Meatball Recipe from Grandma Rose.

Watch California Living’s “Making Meatballs with Aprilanne” now Ondemand!

Authentic Italian Meatballs and Spaghetti can be yours!

A little background on this recipe:  Grandma Rose’s generation did not use measurements in recipes, but rather cooked with their senses, how the food looked, tasted, and even felt, adding more cheese, or spices etc., to perfect the texture, consistency, and flavor of a dish. With this in mind, the following recipe is the official recipe known as  “Grandma Rose’s Authentic Italian Meatballs,” compliments of Joe Mack, Grandma Roses’ eldest son, who recommends tasting one as soon as it’s cool enough, “because that’s when they taste the best.”

Get in touch with your “Inner Italian” and give it a try…Buona Fortuna!

2 pounds of chopped beef, veal and pork
2-3 eggs depending on size, slightly beaten
1/2 cup plus of finely chopped onion
3 slices of white bread or 2-3 hotdog rolls, chopped finely - About 1/2 cup of skim milk or more - Very big bunch of Italian Parsley chopped fine/leaves only
1/2 cup grated Parmigiano-Reggiano
Heaping tsp salt
1/2 tsp pepper

1. Soak chopped bread in milk till it is nice and mushy

2. Add eggs, parsley, onions, cheese, salt and pepper and mix well

3. Add chopped meat and mix well using your *hands; there is no alternative

*Fun Fact # 1 -Grandma Rose would never wear nail polish when cooking for fear that it may chip into the food she was preparing..

4. When thoroughly mixed, form into meatballs by rolling in your palms. You should make 18 to 24 meatballs.

5. Place meatballs in lightly oiled, olive of course, cookie tin and bake at 350 for 30 minutes. Do not overcook. The meatballs may be browned in a frying pan; however, the baking is easier and probably healthier.

6. When cool remove meatballs from pan and scrape off any fat that has formed. Did you make more than you need or want to freeze some to enjoy at another time? Try Joe Mack’s Freezing Trick - by laying them out on a cookie sheet and covering to freeze for later use. Check back periodically for additional “Authentic Italian,” Wine Country Cuisine, and “California Living” inspired recipes to try out!

Watch  “Making Meatballs with Aprilanne” now On-Demand on Aprilanne.com

Making Meatballs with Aprilanne!

Why “Meatballs?”   I began my quest for a chef to cook MEATBALLS with me on the show since I found out how “hungry” people are for real, authentic, Italian recipes by the popularity of my Grandma Rose’s MEATBALL Recipe .   And thanks to my Italian heritage - I’ve got a lifetime of great, authentic Italian recipes to share so consider MEATBALLS just the beginning of the many good things to come!

There are some things in life you just can’t live without -  like Grandma Rose’s Authentic Italian Meatballs and Spaghetti Sauce! 

Now while I have 2 Meatball Recipes to share with you  - the first is my Grandma Rose’s Recipe since it is recipe to make the Meatballs I grew up on…which has been handed down generation after generation.  The secret ingredient in this recipe is the hot dog roles (yes you read that right!) which are soaked in milk prior to mixing in with the meat to give these meatballs that delectable softness Grandma Rose’s Meatballs are famous for.

The 2nd recipe is courtesy of Sonoma County Chef Graziano Perozzi who, graciously showed us how to “make meatballs” on California Living Prime Time - which can be viewed in the video player above for an easy step by step account of how to…make Meatballs!

Graziano’s Meatballs, unlike Grandma Rose’s, don’t call for any bread or breadcrumbs.  Are they still soft and delicious?  Why not make both recipes and you be the judge…and if you are so inclined - drop us a note to let us know your vote on which recipe makes the better Meatball - Enjoy!   Aprilanne

AuthenticMeatballs.com

Graziano Perozzi’s Fresh Tomato Sauce and Meatballs Recipes as seen on California Living with Aprilanne primetime:

Graziano insists on using fresh ingredients for the best flavor and nutrition!

First you make the Fresh Tomato Sauce:

1. Cut a small X on top of 4 ripe, large, on the vine tomatoes - place in boiling water (boil for approx. 2 minutes to blanch - remove from water and pull off skin - dice.

2. Place approximately 1/4 cup of extra virgin olive in a large saute pan and saute 3 large shallots, minced.

3. Once onions are clear in color - add diced tomatoes to pan - one 8 oz. glass of white wine and approximately 8 oz. of water.

4. Add 1 bunch loosely cut fresh basil and 2 tsp. each sea salt and black pepper.

5. Simmer about 2 hours - the longer it cooks the thicker the sauce will be.

Now, you “Make The Meatballs!”

(Recipe makes enough for 4 people):

1. Mix 1 lb. each of ground lean beef and ground lean veal in large mixing bowl.

2. Add 3 eggs, 1/4 cup grated Parmesan cheese, sea salt and black pepper to taste (2 tsp. each).

3. Mix in 3 cloves garlic, minced and 1 shallot finely chopped.

4. Add 1 bunch chopped fresh Italian parsley.

3. Mix all ingredients together well using your hands; there is no alternative to do it right.

4. When thoroughly mixed, form into meatballs by taking a nice sized chunk of meatball mixture and rolling in your palms. You should make 8 to 10 nice sized meatballs. Set aside formed meatballs and set up a pan with some flour in it to roll them in as outlined below…

5. Lightly roll each meatball in flour and place in frying pan with enough olive oil in it to brown them - which should take approximately 3 - 4 minutes. Discard extra oil from the pan ~ add a few ladles of the Fresh Tomato Sauce you made above onto your freshly browned meatballs, sprinkle with freshly grated Parmesan cheese and/or fresh chopped parsley and Mangia!!! Serve alone, or as a side dish with your favorite pasta.

Watch “Making Meatballs with Aprilanne” On-Demand!

Try our original Authentic Italian Meatball & Red Sauce recipe Grandma Rose’s “Baked Meatballs” recipe from the Southern part of Italy here…