Spring Into Summer!

The spring roll we have all become accustumed to seeing on local menus throughout Madison, even at non-Asian restaurants, have a surprising illustrious history.  They evolved from ceremonial "spring cakes" taken to ancient Chinese temples to welcome spring and its vegetables, as well as to honor ancestors.  Cantonese and Shanghai versions evolved, and spring rolls caught on throughout other nations in southeastern Asia.

Now, Wisconsin cooks are putting their own spins on the classic appetizer.  Chef Paul Tseng, who teaches classes on making spring rolls at Willy Street Co-op, said spring rolls aren't just about spring.  Their perfect vehicles for using whatever produce is in season.  Community supported agriculture (CSA) baskets provide a great chance to experiment with spring rolls. 

Mai Zong Vue knows well how eager people are to devour spring rolls.  Vue, who is Hmong, has made countless spring rolls in her lifetime.  She previously owned a Madison restaurant and a community kitchen on the city's North Side.  She explained that Hmung spring rolls have a different texture than those of other ethnic groups becuase the vegetables used are sliced in relatively large pieces, rather than shredded, and bean sprouts aren't used.  They also are served with a fiery homemade sauce made of lime juice, hot chilis and fish sauce.

Traditional egg rolls are either deep fried or just wrapped in rice paper.  To make the non-fried version, a piece of rice paper is dipped in boiling water for about eight seconds, then placed on a flat surface, filled with desired ingredients and folded into a little package.  The wrappers remain pliable for up to about three minutes.  Lettuce leaves are sometimes used instead of rice paper.

Vue has a few pieces of advice for those of you who would like to venture into the world of spring-roll making.  One: experiment with rice papers, because some are drier than others and it takes practice to see how long they should be dipped in water.  Two: make your spring rolls with tender loving care.  If you're in a rush, don't make spring rolls.  If your making a dozen, give yourself thirty to forty-five minutes.

Egg roll wrappers can also be used to make spring rolls, and they hold up well when fried.  You have to make sure the wrappers are completely sealed, otherwise the oil gets into the filling and makes it soggy, and the roll will fall apart.  The trick to successful frying is making sure the oil is hot, between 350 and 375 degrees F, and a deep, slender pot is used. 

Ideally, spring rolls should be eaten immdediately after they are made.  If that's not an option, spring rolls that haven't been fried can be covered with a damp towel for up to two hours.  The longer they sit, the more the quality deteriorates.  Like spring, they're not around for long!!

Savory Spring Roll
8 oz shrimp, chicken breast, or tofu, julienned and cooked (marinade recipes below)

2 oz bean sprouts, blanched

2 scallions, minced
2 oz shitake mushrooms, julienned
1 small red pepper, julienned
1/2 oz garlic, minced
4 oz napa cabbage, julienned
1/2 oz ginger, minced
1 tsp sesame oil
salt and pepper to taste
15 to 20 rice paper wrapper

1.)  Mix together first 9 ingredients and season with salt and pepper to taste.
2.)  One at a time, dip a piece of rice paper in boiling water for 5-8 seconds and quickly fill with 1/2 a handful of the mixture in the middle and fold one edge over the ingredients, fold up on the sides, then finish rolling it.  Serve immediately with dipping sauce (recipes below).


Marinade For Chicken Or Shrimp
1 tbsp cooking oil
1/2 tbsp soy sauce
1 tsp rice, red, sherry, or Shaoxing wine
Salt and pepper to taste
8 oz chicken or shrimp, julienned

1.) Head a saute pan and add cooking oil, soy sauce, wine, salt and pepper.  When the mixture is heated, add chicken or shrimp and saute.

Marinade For Tofu

1 tbsp extra virgin olive oil

3 tbsp soy sauce
1 tbsp dijon mustard
1/2 tbsp vinegar
8 oz firm tofu, cut into 1/2 inch thick slices

1.) Put first 4 ingredients in saute pan.  Braise the tofu on both sides in the pan until the flavors are well-absorbed.

Garlic And Vinegar Dipping Sauce
1 red chili, roasted and minced
2 cloves of garlic, minced
2 tbsp sugar or honey
4 tbsp rice or balsamic vinegar
Thai or sweet basil, julienned
Salt to taste

1.)  Mix all ingredients well.

Ginger-Soy Dipping Sauce
2 oz ginger, finely minced
2 oz soy sauce
1 clove garlic, minced
Juice of 1 lemon or lime

1.) Mix all ingredients well.

**For for info, check out: http://host.madison.com/entertainment/dining/spring-it-on-fresh-is-best-when-making-spring-rolls/article_11f634a0-b0bc-11e1-b5d7-0019bb2963f4.html**

Those Halacious Hangovers!

You know the drill...your friends ask you to go out for a couple of drinks after work for Happy Hour and you end up having six glasses of wine, instead of the three you were planning on having, and stayed out an hour and a half past your bedtime.  And of course, the next day is absolutely a work day, and don't forget that workout!  Now what?  You can't bear the thought of working nine hours with the glare of those overhead lights and the dull roar of your co-workers talking in the sea of cubicles that surround you, and then dragging yourself into the gym.  How do you cure those halacious hangovers?

How do you know which hangover cures are just "old wives tails" and which ones are legitimate?  Let's ask an expert on the matter: John Brick, director of consulting firm Intoxikon and author of "The Doctor's Hangover Handbook: The Intelligent Person's Guide to Curious and Scientific Facts About Alcohol and Hangovers."  Let's take a look at what the hangover expert has to say about the myths and truths to curing hangovers.

Is there anything to "hair of the dog" or having another drink?
"Hair of the dog" works for some people because, for them, a hangover is actually the start of alcohol withdrawal, and the simplest "fix" would be to have a drink. Obviously, this isn't recommended and may be symptomatic of a more serious problem. Plus, it just delays the inevitable"

How about a big breakfast—the greasier the better?
"This is an old wives' tale and helpful only if you happen to own a breakfast cafe."

What about drinking water during and after imbibing?
"Alcohol is a diuretic; it inhibits the hormone that regulates water retention. This means you have to urinate more, and dehydration can interfere with normal cellular functioning. Water replenishes (or at least offsets) that loss. Also, if you are consuming water, it slows down your drinking rate and may decrease the total alcohol consumed, both of which minimizes hangovers."

How about the plop, plop, fizz, fizz of Alka-Seltzer?

"The baking soda may help neutralize an overly acidic stomach (alcohol increases stomach acid secretion), and aspirin will help most people with the headache part of their hangover. But if you are sensitive to aspirin or have any history of stomach bleeding or ulcers, avoid aspirin."

What about other over-the-counter pain medicines?
"If you drink often and enough to get regular hangovers, you should avoid painkillers containing acetaminophen, such as Tylenol. The combination of high doses of acetaminophen and alcohol can cause liver damage. If you don't have allergies or sensitivity to aspirin and don't drink regularly, it can be a good choice for most people. Consult your physician regarding acetaminophen use."

How about a nice cup of strong coffee?
"For people who regularly drink coffee, not drinking it can cause caffeine withdrawal, making the hangover worse, so a cup may be better than none at all. But drinking it can cause narrowing of the blood vessels, which will also make a hangover worse. So, it's a toss up."

Coconut milk is all the rage right now. Can it cure a hangover?

"Unless it's fortified with other things, probably not. It is 94.2% water, so drinkers would be better off with Gatorade or a similar sports drink that can replenish electrolytes."

Well, there you go, folks!  I guess according to the expert the only real way to cure a hangover is with plain, old water.  So go enjoy those adult beverages, but always remember your water glass.

The Cancer Connection

At some point in everyone's life in this country, each and every person will be affected by cancer.  Either by having the undeniably terrible disease yourself, or someone close to you will suffer because of it.  Cancer can be a very scary disease; as humans the unknown, or what we cannot control, can be a frightening thought.  And cancer is just that - the unknown.  Will the chemotherapy work?  Should I do radiation therapy?  Should I do any therapeutic treatments?  What does this look like in my body?  What is it ACTUALLY doing?

But what about the undeniable connection between cancer and nutrition?  There is so much up and coming research being done right now about the powerful effects of certain nutrients and phytonutrients on the outcomes in cancer.  What if you could increase your chances of survival just by changing your lifestyle?  Would you do it?

A wonderful article was graciously sent to me by a woman named Jillian Mckee.  She has been researching and writing about how beneficial a healthy lifestyle and good nutrition is for someone going through the battle for cancer.  I would love to share this article with all of you:

The Undeniable Connection Between Cancer And Nutrition

Living with cancer requires an individual to make a number of very necessary lifestyle changes. Lifestyle does indeed impact how a person will respond to cancer treatment. Poor diet and a sedentary lifestyle are both known to compound the ill effects of numerous health conditions, cancer not being the least of these. Following are several reasons why proper nutrition for mesothelioma patients and for others who live with cancer is very essential.

Eliminating Toxins
A toxic body is an unhealthy one and unfortunately, the modern individual comes in contact with many toxins simply by choosing the wrong foods. Food products that have an extensive of list of ingredients will generally include a number of chemicals for preserving the product, enhancing its flavor or heightening the visual appeal of the product in terms of color and fragrance. While the body can ultimately process and digest many of these edible, non-food additions, there are a number of food chemicals that the body is not so adept at processing and removing. These can negatively affect the digestive system, the immune system and even neurological functioning over time.

Sugars, Sodium And Fat
In addition to chemical food toxins, many convenient foods are also loaded with sugar, salt and fat. This is true even of processed selections that are marketed as healthy fare. In most instances, consumers will find that the food options with the greatest amounts of sugars, sodium and fat are those that come pre-packaged or ready-made. Food eaten on the go can be very detrimental to the body and will often have a very negative effect on the way that an individual feels. Too much of these things can result in fatigue and even depression among other things.

Fresh Is Better When Living With Or Fighting Cancer
Most foods that are known to have a positive effect on cancer patients are fresh, all-natural and neither expensive nor difficult to prepare. Leafy green vegetables that are served fresh or lightly steamed will provide a number of different benefits to the body, ranging from better digestion to the provision of vital nutrients in the form of vitamins and minerals. Fresh berries, citrus fruits and other like selections will deliver an astounding amount of anti-oxidants, allowing people to look better and feel better even as war wages on the inside. For more information on developing a healthy eating plan while dealing with cancer please visit- The National Cancer Institute.

The research being done around the correlation between nutrition and cancer is evolving and growing all the time.  Each day new studies are being done and new connections are being made.  If you are interested in knowing more about what sort of research is being done in southern Wisconsin, I urge you to look into NuGensis Farms (http://nugenesisfarm.org/).  The farm is located in Pewaukee, WI, right off Interstate 94.  NuGenesis farm is a model that offers organic growing methods for farmers and gardeners, outdoor, hands-on learning for children and adults, local marketing ideas for produce farmers, training for FFA students to learn sustainable, organic growing techniques, healthy eating approaches that can be replicated around the world, and excellent volunteer opportunities to give back to loved ones and the community. 

At some point in every person's life, cancer will reel its ugly head and force some difficult decisions to be made.  Wouldn't you rather be prepared and understand what you can do to naturally have a better defense mechanism?  I know I would.