Code Delicious with Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Duck Confit.  Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order. - sponsor Ingredients: 24 duck legs Aromatics for Confit: ½ bunch fresh thyme 5 shallots, cut in 1/4 “rings 10 bay leaves 20 cloves garlic 3 sprigs of sage Directions:Preheat oven to 220 degrees, In a large hotel pan place aromatics on the bottom. Place the duck legs intertwining, over the aromatics. Using all fat from the breakdown of the whole ducks, cover the duck legs completely. Cover with parchment paper, then foil tightly.  Cook for 4 hours, or until the meat easily breaks away from the bone.When cooled, take duck legs out of the fat, and strain fat. Place in ½ hotel pans with fat poured over the legs.Discard liquid, keep all fat for other uses. Sponsor:Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Duck Confit.  Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order. - sponsor Ingredients: 24 duck legs Aromatics for Confit: ½ bunch fresh thyme 5 shallots, cut in 1/4 “rings 10 bay leaves 20 cloves garlic 3 sprigs of sage Directions:Preheat oven to 220 degrees, In a large hotel pan place aromatics on the bottom. Place the duck legs intertwining, over the aromatics. Using all fat from the breakdown of the whole ducks, cover the duck legs completely. Cover with parchment paper, then foil tightly.  Cook for 4 hours, or until the meat easily breaks away from the bone.When cooled, take duck legs out of the fat, and strain fat. Place in ½ hotel pans with fat poured over the legs.Discard liquid, keep all fat for other uses. Sponsor:Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order.

Make cooking enjoyable.Meal preparation used to take about seven hours. Innovations led to prepared, packaged foods. These time savers were embraced widely. Who wouldn't want to cut down cooking time to a mere three hours from seven? It's tricky to return to that age before convenience.Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order. - sponsor However, you can cook incredible meals from simple ingredients. Keep it simple and make as many of your meals as possible. Other cultures have interesting cooking techniques that you can use in your own kitchen. When food is scarce, innovations are made to get the most out of what is available. Fermentation, curing and preservation came out of a need to have food after the growing season. Cheap, abundant food becomes ancillary. The connection to food decentralizes its place in your life. Listen as Christopher Kimball joins Dr. Mike Fenster to share how to love the simple foods you create at home. Sponsor:Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order.

Make cooking enjoyable.Meal preparation used to take about seven hours. Innovations led to prepared, packaged foods. These time savers were embraced widely. Who wouldn’t want to cut down cooking time to a mere three hours from seven? It’s tricky to return to that age before convenience.Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order. - sponsor However, you can cook incredible meals from simple ingredients. Keep it simple and make as many of your meals as possible. Other cultures have interesting cooking techniques that you can use in your own kitchen. When food is scarce, innovations are made to get the most out of what is available. Fermentation, curing and preservation came out of a need to have food after the growing season. Cheap, abundant food becomes ancillary. The connection to food decentralizes its place in your life. Listen as Christopher Kimball joins Dr. Mike Fenster to share how to love the simple foods you create at home. Sponsor:Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Mediterranean Chicken Thighs. Ingredients: 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil12 garlic cloves 2 large yellow onions, thinly sliced (about 4 cups) 1 lemon, thinly sliced, seeds discarded 2 tablespoons fresh oregano leaves, plus more for garnish 1 cup mixed Greek olives Juice of 1 lemon Directions:Remove the chicken from the fridge 20 minutes before cooking to remove the chill. Preheat the oven to 350°. Season the chicken on both sides with salt and pepper. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.Add the onions, lemon slices and oregano, and season with salt and pepper. Cook until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Mediterranean Chicken Thighs. Ingredients: 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil12 garlic cloves 2 large yellow onions, thinly sliced (about 4 cups) 1 lemon, thinly sliced, seeds discarded 2 tablespoons fresh oregano leaves, plus more for garnish 1 cup mixed Greek olives Juice of 1 lemon Directions:Remove the chicken from the fridge 20 minutes before cooking to remove the chill. Preheat the oven to 350°. Season the chicken on both sides with salt and pepper. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.Add the onions, lemon slices and oregano, and season with salt and pepper. Cook until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Industrial food contributes to chronic illness in children. Find out how.A lot of chronic disease begins in childhood. An unhealthy gut microbiome contributes to susceptibility for chronic disease. What are we feeding our kids? Genetically modified foods and pesticides can alter cells and disrupt the gut. A non-industrial, organic-based diet can heal the gut. Regulatory agencies typically rely on manufacturers themselves to provide most of the data supporting safety of genetic modification. Not all foods are tested on people before they are taken to market. Genetic modification isn't absolutely bad. Innovations can come from genetic modification. Listen as Dr. Vincanne Adams and Dr. Michelle Perro join Dr. Mike Fenster to discuss genetic modification and pesticide use impacting food in detail.

Industrial food contributes to chronic illness in children. Find out how.A lot of chronic disease begins in childhood. An unhealthy gut microbiome contributes to susceptibility for chronic disease. What are we feeding our kids? Genetically modified foods and pesticides can alter cells and disrupt the gut. A non-industrial, organic-based diet can heal the gut. Regulatory agencies typically rely on manufacturers themselves to provide most of the data supporting safety of genetic modification. Not all foods are tested on people before they are taken to market. Genetic modification isn’t absolutely bad. Innovations can come from genetic modification. Listen as Dr. Vincanne Adams and Dr. Michelle Perro join Dr. Mike Fenster to discuss genetic modification and pesticide use impacting food in detail.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Mediterranean Style Red Snapper with Fennel.Ingredients 1/2 teaspoon minced garlic 1/2 teaspoon lemon zest 1/2 teaspoon fresh thyme 1/8 teaspoon cayenne pepper 4 red snapper fillets (6 ounces each) 2 teaspoons olive oil, divided 1/2 medium sweet red pepper, julienned 3 green onions, chopped 1 garlic clove, minced 1/2 bulb of fennel diced fine 2 chopped roma tomatoes fresh 1/2 cup chopped Kalamata/Castelvetrano olives 1/4 cup minced chives DirectionsCombine the lemon zest, garlic, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. In the same pan, sauté the red pepper and onions & fennel in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings. Sponsor: Real Salt - Is Your Salt Real?

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Mediterranean Style Red Snapper with Fennel.Ingredients 1/2 teaspoon minced garlic 1/2 teaspoon lemon zest 1/2 teaspoon fresh thyme 1/8 teaspoon cayenne pepper 4 red snapper fillets (6 ounces each) 2 teaspoons olive oil, divided 1/2 medium sweet red pepper, julienned 3 green onions, chopped 1 garlic clove, minced 1/2 bulb of fennel diced fine 2 chopped roma tomatoes fresh 1/2 cup chopped Kalamata/Castelvetrano olives 1/4 cup minced chives DirectionsCombine the lemon zest, garlic, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. In the same pan, sauté the red pepper and onions & fennel in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings. Sponsor: Real Salt - Is Your Salt Real?

Cholesterol isn't bad for your heart, contrary to what you may have heard.Doctors have gotten it wrong about cholesterol in the past. The guidelines have changed, but we still get stuck on old information. Why have you been told to avoid saturated fault? Because of cholesterol. You've been told cholesterol causes heart disease. Wrong. You need cholesterol for vitamin D production, sex hormones and brain health. This focus on cholesterol has lead to the over-prescription of statins. In many cases, you can improve heart health without these drugs. Statins are mildly anti-inflammatory but carry many side effects. Fish oil can reduce inflammation and has no negative side effects. Citrus bergamot lowers triglycerides and inflammation and raises HDL cholesterol (the "good" kind). Cholesterol is far more complicated than the two categories established decades ago. Particle testing is more reliable for getting an accurate picture of your own cholesterol. Of course, your cholesterol numbers won't determine your risk for heart disease. It's more important to reduce your inflammatory risk by improving your diet and helping your gut microbiome than to worry about cholesterol. Listen as Dr. Jonny Bowden joins Dr. Mike Fenster to preach the gospel of cholesterol. Sponsor: Real Salt - Is Your Salt Real?

Cholesterol isn't bad for your heart, contrary to what you may have heard.Doctors have gotten it wrong about cholesterol in the past. The guidelines have changed, but we still get stuck on old information. Why have you been told to avoid saturated fault? Because of cholesterol. You’ve been told cholesterol causes heart disease. Wrong. You need cholesterol for vitamin D production, sex hormones and brain health. This focus on cholesterol has lead to the over-prescription of statins. In many cases, you can improve heart health without these drugs. Statins are mildly anti-inflammatory but carry many side effects. Fish oil can reduce inflammation and has no negative side effects. Citrus bergamot lowers triglycerides and inflammation and raises HDL cholesterol (the "good" kind). Cholesterol is far more complicated than the two categories established decades ago. Particle testing is more reliable for getting an accurate picture of your own cholesterol. Of course, your cholesterol numbers won’t determine your risk for heart disease. It’s more important to reduce your inflammatory risk by improving your diet and helping your gut microbiome than to worry about cholesterol. Listen as Dr. Jonny Bowden joins Dr. Mike Fenster to preach the gospel of cholesterol. Sponsor: Real Salt - Is Your Salt Real?

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porchetta. Recipe variation from Mario Batali.Yields up to 8 servings INGREDIENTS 1/2 boneless pork loin, about 4 pounds 4 tablespoons virgin olive oil plus 4 tablespoons 1 medium onion, thinly sliced plus 4 cut in halves 1 bulb fennel, thinly sliced, leaves removed and set aside 2 pounds chopped pork shoulder 2 tablespoons fennel seeds 2 tablespoons freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, thinly sliced 3 eggs DIRECTIONSPreheat oven to 425 degrees F. Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic. Cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porchetta. Recipe variation from Mario Batali.Yields up to 8 servings INGREDIENTS 1/2 boneless pork loin, about 4 pounds 4 tablespoons virgin olive oil plus 4 tablespoons 1 medium onion, thinly sliced plus 4 cut in halves 1 bulb fennel, thinly sliced, leaves removed and set aside 2 pounds chopped pork shoulder 2 tablespoons fennel seeds 2 tablespoons freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, thinly sliced 3 eggs DIRECTIONSPreheat oven to 425 degrees F. Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic. Cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Warm Brussels Sprout & Hazelnut Salad.Ingredients 12 ounces of fresh brussels sprouts 3/4 c hazelnuts Shallots, finely minced 1 tablespoons honey Sherry vinegar Extra virgin olive oil 3 ounces of bacon or pork belly Cut the core off the bottom of each sprout to release the leaves. Put the leaves in a bowl. Chop up the core of each sprout. Add the core pieces to the bowl of leaves.Chop hazelnuts or crush with a mortar and pestle. Place in a medium bowl. Add shallots, vinegar, honey and oil. Set bowl to the side.Cook bacon in a cast iron skillet over medium-high heat for about four minutes. Put bacon to the side. Save the grease for the rest of the recipe.Add 2 tablespoons of bacon fat to the bowl of shallots, hazelnuts, honey and liquids. Whisk to combine. Salt and pepper to taste.Place skillet with remaining bacon fat over high heat until lightly smoking. Cook brussels sprouts without stirring for about one minute until they start popping. Stir, cook for one more minute. Remove from heat.Add leaves to mixture. Toss. Top with bacon and serve.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Warm Brussels Sprout & Hazelnut Salad.Ingredients 12 ounces of fresh brussels sprouts 3/4 c hazelnuts Shallots, finely minced 1 tablespoons honey Sherry vinegar Extra virgin olive oil 3 ounces of bacon or pork belly Cut the core off the bottom of each sprout to release the leaves. Put the leaves in a bowl. Chop up the core of each sprout. Add the core pieces to the bowl of leaves.Chop hazelnuts or crush with a mortar and pestle. Place in a medium bowl. Add shallots, vinegar, honey and oil. Set bowl to the side.Cook bacon in a cast iron skillet over medium-high heat for about four minutes. Put bacon to the side. Save the grease for the rest of the recipe.Add 2 tablespoons of bacon fat to the bowl of shallots, hazelnuts, honey and liquids. Whisk to combine. Salt and pepper to taste.Place skillet with remaining bacon fat over high heat until lightly smoking. Cook brussels sprouts without stirring for about one minute until they start popping. Stir, cook for one more minute. Remove from heat.Add leaves to mixture. Toss. Top with bacon and serve.

Learn about improving your bone health.If you're suffering from chronic disease, it's time to look to your food as medicine. Your body rebuilds tissues with proper nutrition. Nutrition can help with the prevention and treatment of osteoporosis. Learning about how bones are built and how your food is processed assists in making choices for maximum calcium absorption. There are a few things you can do to improve bone health immediately. Look at your vitamin K2 consumption. Improve your cardio health. Implement herbed bone vinegar in your recipes. Listen as Dr. Laura Kelly joins Dr. Mike Fenster to explore how nutrition affects bone health.

Learn about improving your bone health.If you’re suffering from chronic disease, it’s time to look to your food as medicine. Your body rebuilds tissues with proper nutrition. Nutrition can help with the prevention and treatment of osteoporosis. Learning about how bones are built and how your food is processed assists in making choices for maximum calcium absorption. There are a few things you can do to improve bone health immediately. Look at your vitamin K2 consumption. Improve your cardio health. Implement herbed bone vinegar in your recipes. Listen as Dr. Laura Kelly joins Dr. Mike Fenster to explore how nutrition affects bone health.

Prevent or treat your chronic disease with lifestyle medicine.Seventy to eighty percent of chronic disease is driven by lifestyle. This includes nutrition, sleep hygiene, exercise, substance use and stress. Lifestyle medicine employs behavioral changes to prevent and treat chronic disease when possible. This field is growing rapidly. Speak with your doctor about what lifestyle changes you can make to improve your chronic disease conditions. Listen as Dr. Dexter Shurney joins Dr. Mike Fenster to discuss lifestyle medicine.

Prevent or treat your chronic disease with lifestyle medicine.Seventy to eighty percent of chronic disease is driven by lifestyle. This includes nutrition, sleep hygiene, exercise, substance use and stress. Lifestyle medicine employs behavioral changes to prevent and treat chronic disease when possible. This field is growing rapidly. Speak with your doctor about what lifestyle changes you can make to improve your chronic disease conditions. Listen as Dr. Dexter Shurney joins Dr. Mike Fenster to discuss lifestyle medicine.

Changing your diet can improve your type-2 diabetes symptoms.Food works as medicine. Type-2 diabetes can be addressed with nutrition. Clearing the packaged products out of your pantry can help you take control of your health. Drop the convenience foods from your diet and stick to natural foods simply prepared. Look at the quality of the foods you eat. When it's time to eat, use smaller plates. Eat until you're 80 percent full. Make vegetables the feature of your plate and treat protein as a side dish. You may need to reprioritize things in your life. Eat before heading to the grocery store. Sort out the best time of day for you to eat and exercise. Listen as Denise Pancyrz joins Dr. Mike Fenster to share how she took control of her diabetes diagnosis by changing her eating habits.

Changing your diet can improve your type-2 diabetes symptoms.Food works as medicine. Type-2 diabetes can be addressed with nutrition. Clearing the packaged products out of your pantry can help you take control of your health. Drop the convenience foods from your diet and stick to natural foods simply prepared. Look at the quality of the foods you eat. When it’s time to eat, use smaller plates. Eat until you’re 80 percent full. Make vegetables the feature of your plate and treat protein as a side dish. You may need to reprioritize things in your life. Eat before heading to the grocery store. Sort out the best time of day for you to eat and exercise. Listen as Denise Pancyrz joins Dr. Mike Fenster to share how she took control of her diabetes diagnosis by changing her eating habits.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients: 4 oz. Fontina cheese 4 large, thin slices prosciutto 4 baby white veal chops, 12 oz. each including bone 1/2 cup flour 1/4 tsp. salt 1/8 tsp. white pepper 1/3 cup olive oil 6 oz. butter 1 tsp. chopped garlic 1 Tbsp. chopped onions 1/2 cup dry white wine 8 oz. exotic mushrooms (porcini, shiitake, or portobello, to name a few examples), sliced 1/4 inch thick Directions:Preheat the oven to 400 degrees.1. Cut the Fontina cheese into four thick, narrow, long slices. Place cheese on each chop and wrap the prosciutto around the cheese. 2. Mix the salt and white pepper into the flour, and sprinkle this on the veal chops. (Don't dredge.)3. Heat the olive oil very hot in a large skillet. Brown the chops, two at a time, to a medium-dark, crusty brown on both sides. Remove the chops and repeat with the second two.4. Put all four chops onto a roasting pan and into the oven at 450 degrees. Roast the chops for 12-15 minutes, until top is brown and crusty and the cheese is oozing out the sides a little.5. After cooking all chops, pour the excess oil from the skillet, leaving only a film. Return to medium heat and add the butter, onions, and garlic, and cook until the onions are clear.7. Add the white wine and bring to a boil, whisking the bottom of the pan to dissolve the pan juices. Reduce the wine by about half, then add the mushrooms and cook until they're soft.8. Whisk in the whipping cream and bring to a light boil. Lower the heat to a simmer and cook for two or three more minutes to a light sauce consistency. Add salt and pepper to taste.9. Nap the veal chops with the sauce and lots of the mushrooms.Keene's Top Chef Competition - November 16, 2017

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients: 4 oz. Fontina cheese 4 large, thin slices prosciutto 4 baby white veal chops, 12 oz. each including bone 1/2 cup flour 1/4 tsp. salt 1/8 tsp. white pepper 1/3 cup olive oil 6 oz. butter 1 tsp. chopped garlic 1 Tbsp. chopped onions 1/2 cup dry white wine 8 oz. exotic mushrooms (porcini, shiitake, or portobello, to name a few examples), sliced 1/4 inch thick Directions:Preheat the oven to 400 degrees.1. Cut the Fontina cheese into four thick, narrow, long slices. Place cheese on each chop and wrap the prosciutto around the cheese. 2. Mix the salt and white pepper into the flour, and sprinkle this on the veal chops. (Don't dredge.)3. Heat the olive oil very hot in a large skillet. Brown the chops, two at a time, to a medium-dark, crusty brown on both sides. Remove the chops and repeat with the second two.4. Put all four chops onto a roasting pan and into the oven at 450 degrees. Roast the chops for 12-15 minutes, until top is brown and crusty and the cheese is oozing out the sides a little.5. After cooking all chops, pour the excess oil from the skillet, leaving only a film. Return to medium heat and add the butter, onions, and garlic, and cook until the onions are clear.7. Add the white wine and bring to a boil, whisking the bottom of the pan to dissolve the pan juices. Reduce the wine by about half, then add the mushrooms and cook until they're soft.8. Whisk in the whipping cream and bring to a light boil. Lower the heat to a simmer and cook for two or three more minutes to a light sauce consistency. Add salt and pepper to taste.9. Nap the veal chops with the sauce and lots of the mushrooms.Keene's Top Chef Competition - November 16, 2017

Chef Luca Paris joins Dr. Mike to discuss his latest delicious recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Poached Pears. Poached pears are great as an appetizer or dessert.Ingredients: 1/2 bottle (1 1/2 cups) Port Wine 1 lemon 1 navel orange, quartered 3/4 cup maple sugar 1/2 vanilla bean, split, or 1/4 teaspoon vanilla extract 1 cinnamon stick 3 star anise 4 small ripe pears (any variety), peeled Directions:In a small saucepan, off the heat, combine the wine, the juice from the lemon and orange, 1 of the squeezed orange quarters, the maple sugar, vanilla, cinnamon stick, and star anise. Add the pears and bring to a boil. Reduce heat and simmer, uncovered, turning the pears occasionally, until they're easily pierced with the tip of a knife, about 25 minutes. Using a slotted spoon, transfer the pears to individual plates.Remove and discard the orange quarter and spices. Return the liquid to a simmer and cook until syrupy and reduced by two-thirds, about 15 minutes, depending on size of pan. Spoon the sauce over the pears.Keene's Top Chef Competition - November 16, 2017

Chef Luca Paris joins Dr. Mike to discuss his latest delicious recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Poached Pears. Poached pears are great as an appetizer or dessert.Ingredients: 1/2 bottle (1 1/2 cups) Port Wine 1 lemon 1 navel orange, quartered 3/4 cup maple sugar 1/2 vanilla bean, split, or 1/4 teaspoon vanilla extract 1 cinnamon stick 3 star anise 4 small ripe pears (any variety), peeled Directions:In a small saucepan, off the heat, combine the wine, the juice from the lemon and orange, 1 of the squeezed orange quarters, the maple sugar, vanilla, cinnamon stick, and star anise. Add the pears and bring to a boil. Reduce heat and simmer, uncovered, turning the pears occasionally, until they're easily pierced with the tip of a knife, about 25 minutes. Using a slotted spoon, transfer the pears to individual plates.Remove and discard the orange quarter and spices. Return the liquid to a simmer and cook until syrupy and reduced by two-thirds, about 15 minutes, depending on size of pan. Spoon the sauce over the pears.Keene's Top Chef Competition - November 16, 2017

You may be able to arrest health symptoms with the GAPS diet.Many health issues are a direct result of the foods you eat. The modern Western diet plays with pleasure centers, preventing you from recognizing the symptoms in your body after eating non-optimum foods. Becoming Predisposed to Health IssuesThere are more caesarean sections than in prior generations. This means fewer babies are passing through the birth canal to get a dose of mothers' vaginal bacteria. Vaccines, antibiotics, environmental toxins and processed foods disrupt a baby's gut bacteria. The bad bacteria start to outweigh the good. They attack the good bacteria, weakening the gut lining. The weakened gut lining leads to undesirable health conditions. Once you are diagnosed with a health condition, it's hard to undo the mechanics that landed you there. Using quality ingredients and spending more time in the kitchen can improve your health. The GAPS DietStarted by Dr. Natasha Campbell McBride, the Gut and Psychology Syndrome (GAPS) diet is an elimination diet that cuts out anything that could deliver bad bacteria, such as boiled meats, broth, non-fibrous vegetables and veggies without stalks. Each stage takes a few days. Foods are reintroduced slowly. Bad bacteria will kick and scream to save themselves. It's not unusual to feel ill while on the diet. If a reintroduced food makes you feel sick, return to the prior stage of the diet without that food for a few more days. Listen as Hilary Boynton joins Dr. Mike Fenster to share how you can use food to improve your health.

You may be able to arrest health symptoms with the GAPS diet.Many health issues are a direct result of the foods you eat. The modern Western diet plays with pleasure centers, preventing you from recognizing the symptoms in your body after eating non-optimum foods. Becoming Predisposed to Health IssuesThere are more caesarean sections than in prior generations. This means fewer babies are passing through the birth canal to get a dose of mothers’ vaginal bacteria. Vaccines, antibiotics, environmental toxins and processed foods disrupt a baby’s gut bacteria. The bad bacteria start to outweigh the good. They attack the good bacteria, weakening the gut lining. The weakened gut lining leads to undesirable health conditions. Once you are diagnosed with a health condition, it’s hard to undo the mechanics that landed you there. Using quality ingredients and spending more time in the kitchen can improve your health. The GAPS DietStarted by Dr. Natasha Campbell McBride, the Gut and Psychology Syndrome (GAPS) diet is an elimination diet that cuts out anything that could deliver bad bacteria, such as boiled meats, broth, non-fibrous vegetables and veggies without stalks. Each stage takes a few days. Foods are reintroduced slowly. Bad bacteria will kick and scream to save themselves. It’s not unusual to feel ill while on the diet. If a reintroduced food makes you feel sick, return to the prior stage of the diet without that food for a few more days. Listen as Hilary Boynton joins Dr. Mike Fenster to share how you can use food to improve your health.

Grow your own food and join the farm-to-table movement.Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement. Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.

Grow your own food and join the farm-to-table movement.Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement. Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.

Find out how your gut protects you and how you can protect your gut.Probiotics are beneficial bacteria that can positively alter health. They must be administered in the right dosage and make it through the digestive tract to be effective. Your gut is designed to maintain health and wellness through healthy bacteria. You may selectively destroy aspects. Or, toxins may have entered your body and started killing off your bacteria friends. The bacteria in your microbiome protect you from the endotoxins generated by digestion. A healthy microbiome neutralizes the endotoxins. An unhealthy gut leads to the endotoxins leaking into the body. That leaky gut can lead to degenerative diseases. Listen as Kiran Krishnan joins Dr. Mike Fenster to share his latest findings about changing the inflammatory response to food and leaky gut syndrome.

Find out how your gut protects you and how you can protect your gut.Probiotics are beneficial bacteria that can positively alter health. They must be administered in the right dosage and make it through the digestive tract to be effective. Your gut is designed to maintain health and wellness through healthy bacteria. You may selectively destroy aspects. Or, toxins may have entered your body and started killing off your bacteria friends. The bacteria in your microbiome protect you from the endotoxins generated by digestion. A healthy microbiome neutralizes the endotoxins. An unhealthy gut leads to the endotoxins leaking into the body. That leaky gut can lead to degenerative diseases. Listen as Kiran Krishnan joins Dr. Mike Fenster to share his latest findings about changing the inflammatory response to food and leaky gut syndrome.

Finally! An answer to the question, "Which diet is the best?"Here's the short and simple: There is no best diet for everyone. There is no magic bullet that will make your waistline shrink and your health improve overnight. The best diet for you is the one that gives you the best results. Every person has different genetic factors and health histories. It's better to look at the key ingredients that successful diets include. If you're having trouble with chronic health issues or weight loss, a great place to start is the Mediterranean diet. It focuses on fresh whole foods like whole grains, fresh fruits and vegetables, fish, red wine and olive oil. These components are helpful for most people. Purity makes a difference. Eat foods that aren't heavily processed. Stick to things that aren't packed with preservatives, fat and sugars. Portion size if also important. Americans are conditioned to have large, full plates of food. You don't have to super-size the meals you cook and eat. Mindful eating aids digestion. Dining while on the go doesn't relax your body for digestion. Mindless eating can lead to overeating or unhealthy eating. Chill out and enjoy the nourishment of your food. Meal planning is your friend. This keeps you from having to get fast food. Have things prepared and ready for meal prep. It takes a few minutes to sauté veggies or make a smoothie, especially if you're prepared. Consider eating seasonally. Enjoy what nature is providing right now. Eat hearty soups in the winter and lighter soups and salads in summer. You can also save money by purchasing what is newly harvested. Start with a healthy breakfast. Have something rich in fiber, protein and healthy fat. It sets the stage for your day. Listen as Renee Simon joins Dr. Mike Fenster to share how to find the best diet for you.

Finally! An answer to the question, "Which diet is the best?"Here’s the short and simple: There is no best diet for everyone. There is no magic bullet that will make your waistline shrink and your health improve overnight. The best diet for you is the one that gives you the best results. Every person has different genetic factors and health histories. It’s better to look at the key ingredients that successful diets include. If you’re having trouble with chronic health issues or weight loss, a great place to start is the Mediterranean diet. It focuses on fresh whole foods like whole grains, fresh fruits and vegetables, fish, red wine and olive oil. These components are helpful for most people. Purity makes a difference. Eat foods that aren’t heavily processed. Stick to things that aren’t packed with preservatives, fat and sugars. Portion size if also important. Americans are conditioned to have large, full plates of food. You don’t have to super-size the meals you cook and eat. Mindful eating aids digestion. Dining while on the go doesn’t relax your body for digestion. Mindless eating can lead to overeating or unhealthy eating. Chill out and enjoy the nourishment of your food. Meal planning is your friend. This keeps you from having to get fast food. Have things prepared and ready for meal prep. It takes a few minutes to sauté veggies or make a smoothie, especially if you’re prepared. Consider eating seasonally. Enjoy what nature is providing right now. Eat hearty soups in the winter and lighter soups and salads in summer. You can also save money by purchasing what is newly harvested. Start with a healthy breakfast. Have something rich in fiber, protein and healthy fat. It sets the stage for your day. Listen as Renee Simon joins Dr. Mike Fenster to share how to find the best diet for you.

Learn about the relationship between turmeric and curcumin.Turmeric is a spice prevalent in southeast Asia. Curcumin is contained within turmeric and provides health benefit. You would need to ingest a lot of turmeric on a regular basis to enjoy the health benefits of curcumin.  When curcumin is ingested, much of it is broken down by the digestive system and doesn't make it into the bloodstream. The compound doesn't have great bioavailability on its own. Combining it with black pepper can enhance its absorption. It can also be combined with oils or fats.But, taking a curcumin supplement blended with turmeric essential oil can help you overcome those challenges and really reap the benefits. Curcumin is largely safe to use with many common prescription drugs, but black pepper may have negative interaction with some pharmaceuticals. Keep this in mind if you are trying to enhance curcumin absorption in your body. Taking 300 mg to 500 mg of curcumin per day can be useful for prevention of health conditions. Taking two grams per day split over three meals can help with existing health conditions. Listen as Dr. Ajay Goel joins Dr. Mike Fenster to discuss the wonders of curcumin.

Learn about the relationship between turmeric and curcumin.Turmeric is a spice prevalent in southeast Asia. Curcumin is contained within turmeric and provides health benefit. You would need to ingest a lot of turmeric on a regular basis to enjoy the health benefits of curcumin.  When curcumin is ingested, much of it is broken down by the digestive system and doesn’t make it into the bloodstream. The compound doesn’t have great bioavailability on its own. Combining it with black pepper can enhance its absorption. It can also be combined with oils or fats.But, taking a curcumin supplement blended with turmeric essential oil can help you overcome those challenges and really reap the benefits. Curcumin is largely safe to use with many common prescription drugs, but black pepper may have negative interaction with some pharmaceuticals. Keep this in mind if you are trying to enhance curcumin absorption in your body. Taking 300 mg to 500 mg of curcumin per day can be useful for prevention of health conditions. Taking two grams per day split over three meals can help with existing health conditions. Listen as Dr. Ajay Goel joins Dr. Mike Fenster to discuss the wonders of curcumin.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients:Use your favorite marinara recipe for the sauce; we will do a show on ours soon!!!!!For the eggplant cutlets: 2 large, firm eggplant; peel & trim sides from top and bottom, then slice into long, thin planks  1/4-to 1/2-inch thick (You can replace the eggplant with chicken or veal.) salt all-purpose flour pepper 6 large eggs 4 cups breadcrumbs 2 cups freshly grated Parmigiano-Reggiano cheese small handful flat leaf parsley, finely chopped 1 tablespoon granulated garlic safflower and/or olive oil for frying 1 pound fresh mozzarella, thinly sliced Directions:Set up breading station with three dishes: in one, place the flour seasoned with salt and pepper; in the second, beat the eggs and season with salt and pepper; and in the last, mix the breadcrumbs with grated cheese, parsley, and garlic.Place a very large skillet on the stove and pour in 1/4 inch of oil; preheat over medium to medium-high heat. Set a wire rack on a rimmed baking sheet and place it next to the frying pan.Bread 3 to 4 planks of eggplant at a time first in flour, shaking off excess, then the eggs, draining off any excess and lastly in the breadcrumbs, pressing the coating onto planks.Fry eggplant in batches until deep golden and crisp; drain on wire rack.Preheat broiler to high.Build eggplant parm on a broiler-proof pan or baking sheet. Transfer to dinner platters or use a broiler-proof sizzler pan.Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Broil to brown and bubble the cheese.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients:Use your favorite marinara recipe for the sauce; we will do a show on ours soon!!!!!For the eggplant cutlets: 2 large, firm eggplant; peel & trim sides from top and bottom, then slice into long, thin planks  1/4-to 1/2-inch thick (You can replace the eggplant with chicken or veal.) salt all-purpose flour pepper 6 large eggs 4 cups breadcrumbs 2 cups freshly grated Parmigiano-Reggiano cheese small handful flat leaf parsley, finely chopped 1 tablespoon granulated garlic safflower and/or olive oil for frying 1 pound fresh mozzarella, thinly sliced Directions:Set up breading station with three dishes: in one, place the flour seasoned with salt and pepper; in the second, beat the eggs and season with salt and pepper; and in the last, mix the breadcrumbs with grated cheese, parsley, and garlic.Place a very large skillet on the stove and pour in 1/4 inch of oil; preheat over medium to medium-high heat. Set a wire rack on a rimmed baking sheet and place it next to the frying pan.Bread 3 to 4 planks of eggplant at a time first in flour, shaking off excess, then the eggs, draining off any excess and lastly in the breadcrumbs, pressing the coating onto planks.Fry eggplant in batches until deep golden and crisp; drain on wire rack.Preheat broiler to high.Build eggplant parm on a broiler-proof pan or baking sheet. Transfer to dinner platters or use a broiler-proof sizzler pan.Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Broil to brown and bubble the cheese.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients:Use your favorite marinara recipe for the sauce; we will do a show on ours soon!!!!! For the eggplant cutlets: 2 large, firm eggplant; peel & trim sides from top and bottom, then slice into long, thin planks  1/4-to 1/2-inch thick salt all-purpose flour pepper 6 large eggs 4 cups breadcrumbs 2 cups freshly grated Parmigiano-Reggiano cheese small handful flat leaf parsley, finely chopped 1 tablespoon granulated garlic safflower and/or olive oil for frying 1 pound fresh mozzarella, thinly sliced Directions: Set up breading station with three dishes: in one, place the flour seasoned with salt and pepper; in the second, beat the eggs and season with salt and pepper; and in the last, mix the breadcrumbs with grated cheese, parsley, and garlic. Place a very large skillet on the stove and pour in 1/4 inch of oil; preheat over medium to medium-high heat. Set a wire rack on a rimmed baking sheet and place it next to the frying pan. Bread 3 to 4 planks of eggplant at a time first in flour, shaking off excess, then the eggs, draining off any excess and lastly in the breadcrumbs, pressing the coating onto planks. Fry eggplant in batches until deep golden and crisp; drain on wire rack. Preheat broiler to high. Build eggplant parm on a broiler-proof pan or baking sheet. Transfer to dinner platters or use a broiler-proof sizzler pan. Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Broil to brown and bubble the cheese.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients:Use your favorite marinara recipe for the sauce; we will do a show on ours soon!!!!! For the eggplant cutlets: 2 large, firm eggplant; peel & trim sides from top and bottom, then slice into long, thin planks  1/4-to 1/2-inch thick salt all-purpose flour pepper 6 large eggs 4 cups breadcrumbs 2 cups freshly grated Parmigiano-Reggiano cheese small handful flat leaf parsley, finely chopped 1 tablespoon granulated garlic safflower and/or olive oil for frying 1 pound fresh mozzarella, thinly sliced Directions: Set up breading station with three dishes: in one, place the flour seasoned with salt and pepper; in the second, beat the eggs and season with salt and pepper; and in the last, mix the breadcrumbs with grated cheese, parsley, and garlic. Place a very large skillet on the stove and pour in 1/4 inch of oil; preheat over medium to medium-high heat. Set a wire rack on a rimmed baking sheet and place it next to the frying pan. Bread 3 to 4 planks of eggplant at a time first in flour, shaking off excess, then the eggs, draining off any excess and lastly in the breadcrumbs, pressing the coating onto planks. Fry eggplant in batches until deep golden and crisp; drain on wire rack. Preheat broiler to high. Build eggplant parm on a broiler-proof pan or baking sheet. Transfer to dinner platters or use a broiler-proof sizzler pan. Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Broil to brown and bubble the cheese.

Why eat processed foods when you can create a simple, flavorful meals with the right spices?Are you sacrificing health for convenience when you eat? Sometimes, you have to experiment to create the food your body needs. Simple recipes with balanced spices may be the answer. Processed foods contain chemicals and preservatives that may contribute to inflammatory conditions. They also don't contain the richness of flavor that a home-cooked meal does. You don't have to rely on sugars and fats to have a flavorful meal. Spices have medicinal benefits and make the food taste good. It's best to buy whole, organic spices and grind them yourselves. You don't need an overwhelming number of spices in your cupboard. Stock your supply with what you will actually use. Listen as May Fridel joins Dr. Mike Fenster to chat about how to put spices to use for rich, flavorful meals.

Why eat processed foods when you can create a simple, flavorful meals with the right spices?Are you sacrificing health for convenience when you eat? Sometimes, you have to experiment to create the food your body needs. Simple recipes with balanced spices may be the answer. Processed foods contain chemicals and preservatives that may contribute to inflammatory conditions. They also don’t contain the richness of flavor that a home-cooked meal does. You don’t have to rely on sugars and fats to have a flavorful meal. Spices have medicinal benefits and make the food taste good. It’s best to buy whole, organic spices and grind them yourselves. You don’t need an overwhelming number of spices in your cupboard. Stock your supply with what you will actually use. Listen as May Fridel joins Dr. Mike Fenster to chat about how to put spices to use for rich, flavorful meals.

Learn how to incorporate more seafood into your diet for better brain health.According to dietary guidelines and USDA, 80-90 percent of Americans are not eating the recommended amount of seafood each week. You should get two to three servings (8-12 ounces) of seafood each week, but most of us only consume one serving of seafood weekly. Children and pregnant mothers consume even less, about 25 percent of what they should be eating.The umbrella term of seafood includes fin fish and shellfish. It's best to eat a variety, just like you would with fruits and vegetables. You'll get the greatest health benefits by mixing it up. Seafood is packed with Omega-3s, which are essential for optimal brain development and overall health. These omega-3s also reduce risk of depression.You can start to increase your seafood consumption by first getting plenty of the fish you enjoy. Next, branch out and try some fatty fish and canned fish. Frozen seafood is nutritionally sound and more affordable than fresh. Watch for sales at the fresh fish counter, buy extra and freeze it. Strive for variety to get your omega-3s, protein, selenium and B vitamins. Pregnant women should have two servings of seafood per week for the eye and brain development of their unborn babies. Pregnant women, breastfeeding women and young children should avoid predator fish: swordfish, shark, king mackerel and tilefish. Mercury levels are higher in these fish. Tilapia is a great gateway fish to the world of seafood, especially for those who enjoy chicken. It has come under a lot of scrutiny for sourcing methods. Get to know your fishmonger and be sure your fish is responsibly sourced. Make sure it doesn't smell fishy; that's a sign it's been sitting too long. If you don't have a family of seafood enthusiasts, try incorporating seafood into favorite dishes. Fish tacos, pasta and burgers help introduce a seafood palate in a way that's familiar. Check on Dish on Fish for shopping and preparation tips. Listen as registered dietitian and fish expert Rima Kleiner joins Dr. Mike Fenster to dish on fish.

Learn how to incorporate more seafood into your diet for better brain health.According to dietary guidelines and USDA, 80-90 percent of Americans are not eating the recommended amount of seafood each week. You should get two to three servings (8-12 ounces) of seafood each week, but most of us only consume one serving of seafood weekly. Children and pregnant mothers consume even less, about 25 percent of what they should be eating.The umbrella term of seafood includes fin fish and shellfish. It’s best to eat a variety, just like you would with fruits and vegetables. You’ll get the greatest health benefits by mixing it up. Seafood is packed with Omega-3s, which are essential for optimal brain development and overall health. These omega-3s also reduce risk of depression.You can start to increase your seafood consumption by first getting plenty of the fish you enjoy. Next, branch out and try some fatty fish and canned fish. Frozen seafood is nutritionally sound and more affordable than fresh. Watch for sales at the fresh fish counter, buy extra and freeze it. Strive for variety to get your omega-3s, protein, selenium and B vitamins. Pregnant women should have two servings of seafood per week for the eye and brain development of their unborn babies. Pregnant women, breastfeeding women and young children should avoid predator fish: swordfish, shark, king mackerel and tilefish. Mercury levels are higher in these fish. Tilapia is a great gateway fish to the world of seafood, especially for those who enjoy chicken. It has come under a lot of scrutiny for sourcing methods. Get to know your fishmonger and be sure your fish is responsibly sourced. Make sure it doesn’t smell fishy; that’s a sign it’s been sitting too long. If you don’t have a family of seafood enthusiasts, try incorporating seafood into favorite dishes. Fish tacos, pasta and burgers help introduce a seafood palate in a way that’s familiar. Check on Dish on Fish for shopping and preparation tips. Listen as registered dietitian and fish expert Rima Kleiner joins Dr. Mike Fenster to dish on fish.

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You'll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics.

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You’ll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics.

Learn some tips to keep food interesting, despite food restrictions and allergies.Dietary restrictions and allergies guide your eating choices. Discovering these restrictions challenges you to find foods you can eat that still provide the nourishment you need. Here are a few tips: Experiment to see what foods you can eat in a food group. You may not be able to have milk, but aged cheeses or yogurt may be okay for you. Try fermented foods. They're flavorful and filled with probiotics. Be mindful when you prepare food so the dining experience is infused with pleasure. Go wildcrafting. Find natural foods in the environment. Listen as Aine McAteer joins Dr. Mike Fenster to share how you can turn your limits into freedoms.

Learn some tips to keep food interesting, despite food restrictions and allergies.Dietary restrictions and allergies guide your eating choices. Discovering these restrictions challenges you to find foods you can eat that still provide the nourishment you need. Here are a few tips: Experiment to see what foods you can eat in a food group. You may not be able to have milk, but aged cheeses or yogurt may be okay for you. Try fermented foods. They’re flavorful and filled with probiotics. Be mindful when you prepare food so the dining experience is infused with pleasure. Go wildcrafting. Find natural foods in the environment. Listen as Aine McAteer joins Dr. Mike Fenster to share how you can turn your limits into freedoms.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porcini Mushroom Dusted Beef Tenderloin Medallions with Porcini Mushroom & Sherry Cream Sauce. Ingredients 8 4 ounce beef tenderloin medallions 4 Tbsp olive oil ¾ tsp salt ½ tsp black pepper 2 oz dried porcini mushrooms (1 oz finely ground, 1oz to bloom in sherry wine) ½ stick (¼ cup) unsalted butter ½ cup dry sherry ¼ cup fresh flat-leaf parsley 1 tsp garlic, finely chopped 2 tsp shallots, finely chopped ¼ cup heavy cream DirectionsTake one ounce of the dried porcini mushrooms and add it to the sherry wine. Let it sit for up to a day in the sherry as it reconstitutes and flavors the sherry also. The other ounce should be put into a spice grinder and ground to a fine dust. (I use a small coffee grinder dedicated to all my dry spices). Coat the beef tenderloin medallions with the porcini dust mixed with some kosher salt and cracked black pepper. Preheat a heavy bottom sauté pan or skillet on medium high heat. Add the oil and let heat up but not smoke heavily. Once the pan is ready, add the beef tenderloin medallions only four at a time searing on one side for about two minutes and then turning to sear the other side for another two minutes. Once turned add half of the butter and begin to spoon baste the tenderloins. After four to five minutes remove the tenderloins to rest on a napkin covered plate and cover with foil. Do the same for the next four medallions.In that same pan with the oil and butter, add the shallots & garlic sauté until soft. Deglaze the pan with the mushroom sherry stock (be careful not to flambé). Reduce the alcohol by half and add the cream. Reduce the cream and add salt and pepper to taste.Once the sauce is reduced, place the medallions on your plated with sides like roasted potatoes and cauliflower au gratin. Spoon the sauce over the medallions.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porcini Mushroom Dusted Beef Tenderloin Medallions with Porcini Mushroom & Sherry Cream Sauce. Ingredients 8 4 ounce beef tenderloin medallions 4 Tbsp olive oil ¾ tsp salt ½ tsp black pepper 2 oz dried porcini mushrooms (1 oz finely ground, 1oz to bloom in sherry wine) ½ stick (¼ cup) unsalted butter ½ cup dry sherry ¼ cup fresh flat-leaf parsley 1 tsp garlic, finely chopped 2 tsp shallots, finely chopped ¼ cup heavy cream DirectionsTake one ounce of the dried porcini mushrooms and add it to the sherry wine. Let it sit for up to a day in the sherry as it reconstitutes and flavors the sherry also. The other ounce should be put into a spice grinder and ground to a fine dust. (I use a small coffee grinder dedicated to all my dry spices). Coat the beef tenderloin medallions with the porcini dust mixed with some kosher salt and cracked black pepper. Preheat a heavy bottom sauté pan or skillet on medium high heat. Add the oil and let heat up but not smoke heavily. Once the pan is ready, add the beef tenderloin medallions only four at a time searing on one side for about two minutes and then turning to sear the other side for another two minutes. Once turned add half of the butter and begin to spoon baste the tenderloins. After four to five minutes remove the tenderloins to rest on a napkin covered plate and cover with foil. Do the same for the next four medallions.In that same pan with the oil and butter, add the shallots & garlic sauté until soft. Deglaze the pan with the mushroom sherry stock (be careful not to flambé). Reduce the alcohol by half and add the cream. Reduce the cream and add salt and pepper to taste.Once the sauce is reduced, place the medallions on your plated with sides like roasted potatoes and cauliflower au gratin. Spoon the sauce over the medallions.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan Seared Chilean Sea Bass with Sofrito Peppadew Sauce. Ingredients 4 6 oz portions Swai/Basa filets 1 Tbsp vegetable oil 1 Tbsp sofrito (ingredients below) 4 minced garlic cloves 3 cups finely diced Peppadew peppers ¼ cup sherry wine 3 Tbsp butter 3 oz Old Bay seasoning 3 oz flat leaf parsley - cleaned, leaves picked & coarsely chopped salt & pepper to taste flour for dredging   Sofrito DirectionsYou will need about 4 strips of bacon, two fresh peppers red or green, a dried ancho chile or even a can of chipotle paste, one onion diced and a little oil. You first render the bacon and add the rest of the ingredients until they are all soft and cooked through. Let the mix cool for a bit and place in a blender puree until smooth then transfer to an ice cube tray. Once the cubes are frozen solid, they can be released from the tray and put in zippered freezer baggies and kept frozen for a couple of months. One cube of sofrito will be perfect for this recipe.DirectionsHeat oil in a large sauté pan over moderately high heat until hot, but not smoking. Dredge the basa in flour that has been seasoned with salt and pepper and old bay. Sear the swai/basa for one to two minutes on the each side depending on the thickness. Remove the fish and place in a warm oven about 200 degrees. Sofrito Sauce DirectionsAdd the sofrito directly to the pan with the garlic and peppadew peppers and sauté until garlic is nutty but not burned. Remove pan from heat and add the sherry wine. Deglaze the pan with the wine. Once the wine is reduced by more than half the original amount, turn off the heat and wisk in the butter to create a silky smooth sauce. Finally toss in the chopped parsley and pour over the fish to serve. Tastes great with couscous or garlic mashed potatoes.