Daily Health & Wellness Brief · October 18th

Kate and I had quite the adventure getting to Cornwall after her car was broken into, but thanks to some generous friends, we hit the road in style. We decided to focus on one area, inspired by our friends who’d made Cornwall their home. Our first stop was Coombeshead Farm, where we felt like guests in a friend’s home rather than at a typical hotel.

Dinner was a highlight, featuring a set menu that showcased local ingredients. The roast chicken was juicy, and the millefeuille dessert was a delightful surprise for two non-dessert people. Breakfast was equally impressive, with a spread of seasonal goodies.

After some work and a rainy farm tour, we headed to St Agnes, where we found a fantastic pasty at the local bakery. We enjoyed coffee at a community hub and soaked in the charming atmosphere of the town. Our stay at the St Agnes Hotel was cozy, and we capped off the evening with a game of Scrabble at a local pub. It was a lovely trip filled with good food and warm memories.

A recent look into kidney bean poisoning reveals that the lectin responsible for making people sick is particularly potent in raw or improperly cooked beans. This lectin, called phytohemagglutinin, can cause symptoms within hours. In a series of public health investigations dating back to 1976, many cases involved beans cooked in slow cookers or without proper boiling.

To neutralize this lectin, beans need to reach a full rolling boil for at least ten minutes. Soaking beans beforehand can help, but it’s crucial to follow up with that boil. Canned beans are safe, as they contain negligible lectin levels. So, if you’re cooking dried beans, remember: soak them, boil them properly, and enjoy without worry.

Hey! So, I was reading about frangipane, that almond filling you find in things like Bakewell tarts. Turns out, there are basically two main kinds people aim for: cakey and crackly. The article dives into how to achieve both, and it’s not just about the recipe itself, but also how you prepare the nuts and even how you mix the butter and sugar.

For the cakey version, which is more like a rich almond cake, the usual ratio is something like two parts butter, sugar, and nuts, to one part egg, with a bit of flour. This tends to give you a really reliable, delicious, fudgy filling. It’s great for holding fruit or just standing on its own.

But then there’s this other, crackly kind, which is more like a chewy cookie on top. Apparently, the key to that is whipping the butter and sugar together really well to get air in, and using coarser ground nuts. The article also mentions a recipe from The River Cafe that uses equal parts butter, sugar, and nuts, with less egg and no flour, which seems to lean towards that crackly texture.

They did some testing, and it sounds like freshly ground, coarser nuts definitely help with the crackly top, while finer nuts and more flour make it smoother. Using just egg yolks makes it fudgier, and egg whites make it paler. And, interestingly, whipping the butter a lot before adding other ingredients can make it rise, but you can overdo it. So, it's all about tweaking those elements to get the texture you want.

Hey! So, I was looking at this recipe for a pecan and chocolate frangipane tart. It sounds pretty decadent, perfect for when it starts getting chilly out. The main idea is adding chocolate to the frangipane, which is like this almond cream filling. You can either mix it in or layer it. Apparently, it's a good option if you're bringing something to a dinner party or a potluck.

This idea is still in very early development by Alyra Biotech, aiming to help with painful periods and pelvic pain by delivering the medication directly to the uterus. While the animal data isn't published yet, the hypothesis is based on how immune activation in the uterus might contribute to pain.

A small Phase 1B study presented at a conference involved 12 women and showed some promising results, like a reduction in symptom severity scores. However, the details are limited, and we can't fully assess the efficacy or safety yet since the study hasn't been peer-reviewed. There are also concerns about the accuracy of some claims made regarding side effects and blood levels of amitriptyline.

It's important to approach this with an open mind. While the evidence is preliminary, it does indicate a growing interest in exploring new treatments for women's pain. The next steps involve larger studies to better understand how this IUD works and its potential benefits. So, while it's early days, it's worth keeping an eye on this development.

Giulia Scarpaleggia’s latest cookbook, *Vegetables the Italian Way*, is a delightful exploration of autumn produce, showcasing recipes that highlight kales, squashes, and more. Although it includes some meat, the focus is on making vegetables shine. One standout recipe is her Fall Panzanella, which creatively adapts the classic bread salad for the colder months.

In a recent chat, Scarpaleggia shared her love for breadcrumbs, which she uses to elevate simple dishes. She also reminisced about her grandmother's eggplant parmigiana, emphasizing the unique technique of layering beaten eggs for a compact result. She noted that Tuscan restaurants often prioritize meat and pasta over the vegetable dishes that are staples in home cooking, likely due to tourist preferences.

Scarpaleggia’s inventive carrot sauce for pasta stands out as a modern twist in her book. She also discussed her vegan mayonnaise recipe, born from a cooking class focused on food chemistry, which has become a safer alternative for her cooking classes. Recently, she taught a class centered on extra virgin olive oil, featuring dishes like crostoni and spaghetti aglio, olio e peperoncino, emphasizing simplicity and flavor. At the market, she was excited about red kiwis and chicory, showcasing her passion for seasonal ingredients.

The author is embarking on a year-long journey to write a Legacy book that blends Gascon recipes with personal stories and reflections on life in Southwest France. For paid subscribers, this includes weekly episodes that delve into their culinary adventures and the rich traditions of Gascony, alongside access to a full archive of recipes, videos, and ebooks. Free subscribers will receive a monthly newsletter and some select recipes.

The book, evolving from a previous work titled My Gascon Kitchen, aims to be a comprehensive collection of knowledge and experiences, starting from the early 2000s when the author shifted focus from hosting to exploring the deeper aspects of cooking and local culture. It emphasizes the importance of ingredients and the seasons in shaping culinary narratives, inviting readers to uncover the connections between food and life’s stories.

A recent exploration into kids' pantries reveals that the real issue isn't just the candy, but rather how misleading many so-called healthy snacks can be. Many products marketed to parents, like breakfast cereals and fruit snacks, often contain minimal actual nutrition despite their appealing packaging. This makes it tough for parents to make informed choices.

The article breaks down common pitfalls, such as hidden sugars—often disguised under various names—and the surprising sodium levels in foods aimed at young children. There's also a discussion on ultra-processed foods and their potential health concerns.

To help parents navigate these challenges, the author shares tips on quickly reading nutrition labels and suggests practical swaps for healthier options, all while being mindful of picky eaters and busy schedules. The goal is to empower families to improve their nutrition without feeling overwhelmed or needing to overhaul their entire pantry.

This recipe offers a simple twist on traditional pumpkin pie by skipping the crust entirely. Instead of a long list of ingredients, you only need five: pumpkin puree, eggs, sugar, spices, and a bit of vanilla. Everything gets mixed in one bowl, making it easy to prepare. The result is baked in little cups, capturing that creamy, spiced filling that everyone loves without the fuss of a crust.

To top it off, there's a recipe for maple whipped cream, which uses real cream and maple syrup for a delicious finishing touch. It’s a straightforward way to enjoy the flavors of fall without the extra calories or hassle. Perfect for a cozy gathering or just a treat for yourself!

Barbuto, a beloved spot for many, has transitioned since its original location closed. Michael Kelly, the wine and beverage director there, has opened a new bistro called Chez Michou. This cozy place features classic bistro dishes at reasonable prices. During a recent visit, the owners enjoyed a chicory salad and flat iron steak, paired with a lovely St. Emilion Grand Cru. However, the highlight was the fries—super crispy and perfectly cooked, a labor of love that took six weeks to perfect. Now's a great time to check out Chez Michou during its soft opening.

In other news, a spontaneous lunch adventure unfolded after a food journalism class. With Ann parked far away, the plan was to meet halfway on Fourth Street and see where the day took them. It’s these little moments that often lead to the best meals and memories.