Get them while they’re hot during the UK’s National Doughnut Week
In honor of the 21st annual National Doughnut Week (May 12 to 19), a fundraiser for The Children’s Trust in the U.K., They have found London’s best doughnut shops.

Camden Cakes: With an almost cult-like following, Camden Cakes doesn’t have a web site or advertise its weekend presence at Camden Lock Market in Camden Town. Its popularity has come by word-of-mouth among doughnut aficionados. The jovial vendor, who performs East End knees up dances on request, serves 57 varieties. The fanciful flavors include sugar rings, Black Forest, vanilla custard, and cherry jam-filled and triple chocolate-filled doughnuts. Camden Cakes are sold Saturdays and Sundays, 10a.m. to 6 p.m.

St. JOHN Bakery: While St. JOHN Bakery has made a name for itself by making its own bread, the doughnuts are what keep many Londoners coming back to the unexpected spot beneath a railway arch between London Bridge and Bermondsey. Justin Piers Gellatly is the self-taught baker behind the St. JOHN Bakery’s most popular doughnut, the custard doughnut. The shop sells 500 of them in four hours each Saturday morning. The bun recipe took months for Gellatly to perfect and the creamy custard is piped into each doughnut just hours before they’re served. The shop also serves a second fruit filled doughnut which changes. Currently it is apple and rhubarb but it may be changed to strawberry or apple soon.

Churros Garcia: Spanish-style churros sprinkled with sugar and optional cinnamon and served with a pot of Valor chocolate are the solitary item on the Churros Garcia menu. Limited-edition flavors like cheese dip, port wine chocolate, chile chocolate, and mocha chocolate have made appearances on the menu from time to time, but the churros con chocolate are what have led the churros revolution in London.

The vegan treats are made with Encarnacion Garcia Fuenteseca’s 40-year-old churros recipe and sold from three stalls at Portobello Road Market (opposite the Electric Cinema) on Saturdays, 9 a.m. to 6 p.m., Southbank (behind Royal Festival Hall) on Fridays, 11 a.m. to 8 p.m., Saturdays, 11a.m. to 8 p.m., and Sundays 11 a.m. to 6 p.m., and Broadway Market in Hackney on Saturdays, 9 a.m. to 5 p.m.

Enjoy – Steven!! Ask Eddie!

Hey y’all, it’s Vidalia onion time. And that is big time. What other onion has its own museum, state and federal law of protection, festival, YouTube channel, website, Facebook page and Twitter account?

The Vidalia actually started as a fluke as farmers in the Depression tried different crops. In a small section of Georgia with the right soil contents, an onion grew that wasn’t hot but very sweet. Folks flipped over them and soon word of those sweet onions from Georgia got out.

Another factor in the rise in popularity of the Vidalia was “The Pig.” The Piggly Wiggly grocery chain was headquartered in, where else, but Vidalia, Georgia. So began the onions’ ascent to regional, national and eventual international fame.
In the mid-1980s, farmers united to seek both state and federal protection of the growing region, meaning the growing area was defined to 20 middle Georgia counties. Only onions grown there can be legally called Vidalias. If your Vidalia doesn’t say it’s from Vidalia, you’ve got yourself an imposter. And an imposter Vidalia is enough to give this Georgia girl the vapors. So take a little time and treat yourself to “America’s favorite sweet onion” – the Vidalia!

Did you ever truly experience the magnificent sweetness of a Vidalia onion?

Out of this World – just ask Eddie!!

Peppery salt
1. 2 tablespoons freshly ground pepper
2. 2 tablespoons of kosher salt

cocktail
1. 1 lime wedge
2. 8 ounces Don Eduardo Anejo or blanco Tequila
3. 5 ounces passion fruit puree or nectar
4. 4 ounces fresh lime juice
5. 2 1/2 ounces pomegranate juice
6. 2 ounces fresh blood orange juice
7. 2 ounces Simple Syrup
8. 4 cups ice

1. MAKE THE COCKTAIL Combine the salt and pepper in a bowl.
2. Moisten half of the outer rim of 6 chilled coupes or martini glasses with the lime wedge and coat lightly with the peppery salt. In a blender, combine the tequila, passion fruit puree, lime juice, pomegranate juice, blood orange juice, Simple Syrup and ice and blend until smooth. Pour the margarita into the glasses.

Ask Eddie!

Green Salad with Vinaigrette:
This illustrates a basic pairing idea, which is that acidity likes acidity. Pour a low-acid white like a Chardonnay with a vinaigrette, and you won’t taste the wine at all; pour a tart, zingy white like a Sauvignon Blanc or an Albariño, and the vinegar in the dressing will actually bring out the fruitiness of the wine. Essentially, food trumps wine when it comes to taste, so the tartness of the dressing makes your mouth perceive the wine as less tart than it actually is.

Salads with Creamy Dressings:
Ah, ranch dressing. Actually invented on a dude ranch, you know – the Hidden Valley Ranch, near Santa Barbara. Then, in 1972, the brand was purchased by Clorox. Generally speaking, we don’t associate bleach with salad dressing, but there it is.

Regardless, ranch dressing and others of its ilk are creamy, high in fat and modest when it comes to acidity. Oregon Chardonnays and Pinot Gris would both be excellent options; California Chardonnay, as long as it’s not so big and buttery that you ought to be pouring it on the salad itself, would also be good.

Frisée-Bacon Lardons-Egg:
I like to think of the French thought process behind this insanely good salad as something like this: “Sacre bleu! We take zee bacon and zee egg, and we put zem on top of the salad! Eet is like breakfast – with leaves!” Culinary geniuses, to be sure. But wine-wise, you’ve got egg (protein), bacon (protein, fat), bacon fat in the dressing (um, fat), a little tanginess and some greens. Think light red or a crisp rosé – a measure of tannins or acidity or both, and enough substance to go with a fairly filling salad. For an alternative, Champagne, which goes very well with eggs indeed.

Steak Salad: (my personal favorite)
I think the Tuscans have it right when it comes to the idea of steak and salad. Basically, take a big, beautiful steak (the classic bistecca fiorentina), grill it to perfection and slap it on top of a bunch of argula (which then wilts). Drizzle it with great first pressed olive oil. Sprinkle some sea salt on top. See? Steak + salad.
Clearly, the thing to drink with a fine meal like this is a substantial Tuscan red: Chianti Classico Riserva, Brunello di Montalcino, Vino Nobile de Montepulciano. You’ll need those tannins to cut through the juiciness and fat of the meat. And the salad? Oh, right. It’s under the steak. Don’t worry about it

Have to simply Love the Tuscan Style here!! Remember Ask Eddie!

The foods we eat could help with anti-aging –

The fountain of youth just may be flowing with olive oil and dark chocolate. It’s always best to get your nutrients from whole foods, rather than supplements, and those vitamins, minerals, and micronutrients are responsible for the health, maintenance, and repair of your heart, skin, hair, bones, teeth, brain, and other parts that tend to decline with age. Nutrients from food can help build bone density, prevent or even reverse certain types of cancer, and repair the damage caused by free radicals. So if you want to turn back time and stay youthful — eat up!

Greek Yogurt:
Loaded with calcium and with twice the protein of ordinary yogurt — about 17 grams in 6 ounces of plain Greek yogurt — it’s good for your bones and teeth. A good thing when women in particular begin to lose calcium and bone density as they age — particularly after menopause. Dairy products are also loaded with vitamin A, which does wonders for your skin.

Salmon:
Fatty fish such as salmon are referred to as brain food because of their omega 3 fatty acids, which are necessary for human health but must come from outside sources as our bodies can’t produce them. Omega 3s reduce inflammation and are important for brain function and overall health. Those healthy fats are fantastic for your skin, too.

Blueberries:
A study released last year by scientists at the USDA Human Nutrition Research Center on Aging at Tufts University demonstrated the prompt and powerful effect of a short-term blueberry-enriched diet on aged lab animals. The study suggests that even a brief period of blueberry-enriched feeding may prevent and reverse a considerable degree of age-related object memory decline.

Watermleon:
Studies have shown that the lycopene content of watermelon helps protect your body from damaging UV rays — from the inside out.

Legumes:
Legumes such as lentils are packed with good things, including B vitamins, which are essential for healthy hair, skin, eyes, muscle tone, and nervous system; they also help with the breakdown of carbohydrates into glucose, providing proper energy. Protein helps repair damage caused by free radicals; the combination of whole grains and legumes provides a complete protein, and a hefty dose of fiber as well.

Dark Chocolate:
Dark chocolate is rich in antioxidants and flavonoids, which help protect against environmental damage and repair damage that has already been done. Chocolate also triggers feelings of happiness and euphoria, which goes a long way toward feeling younger.

Olive Oil:
A recent Australian study compared the diets of people in Australia, Greece and Sweden, and determined that those who ate more vegetables, legumes, fish and olive oil had the least wrinkles. Olive oil also delivers vitamin E, which helps protect skin from free radicals. Packed with mono and polyunsaturated fats, olive oil is good for your heart, too.

Sweet Potatoes:
In the nineties the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other veggies – they compared fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, and the sweet potato ranked highest in nutritional value. The dark-fleshed varieties in particular are loaded with antioxidants, which have been shown to slow and perhaps prevent the development of many cancers.

Green Tea:
Green tea, and matcha in particular, is loaded with antioxidants and polyphenols, which act as anti-inflammatory agents, fighting free radicals that can contribute to premature aging.

Walnuts:
Recent studies have shown that regular consumption of walnuts can help prevent cognitive decline. Researchers concluded that adding walnuts to your diet may increase “health span” and provide a “longevity dividend” by delaying the onset of debilitating neurodegenerative disease.

Ask Eddie!!

Raise your glass – May 4 is National Home Brew Day!

Sometimes, daring fans of beer, wine, cider and other alcoholic beverages surpass their passion and turn to small-scale fermenting at home – either for themselves, competitions or to share among friends.

Although there have been various legalities and bans concerning home brewing, especially across other countries, the ban was lifted here in 1978. However, it’s up to individual states to let you brew to your heart’s content or shut down your basement business.

Besides the fact that it’s cheaper to brew your own beverage, you can also become a bit of an artisan about it and tailor the flavor to your tastes. Because the process is similar to commercial breweries, you can streamline it down to a smaller level. Ingredients for brewing beer, like malt, hops and yeast, are easy to obtain. If you don’t know the first thing about brewing, there are kits available as well.

Be sure and check the laws in your state regarding home brewing before beginning any project, and always brew responsibly. With this weekend being a great mix of Cinco de Mayo and the Kentucky Derby (“Cinco de Derby” if you will), you’ll be in fine spirits to start making your own drink of choice or possibly favorite dish including your home brewed beer. We have something working here at Leon’s – just you wait and see!

Ask Eddie!

Do the truffle shuffle! May 2 is National Truffle Day.

A little more rare than your average pack of button mushrooms at the grocery store, these underground beauties that seem to magically surface at the foot of trees are definitely special enough to get their own day.

There are plenty of species of truffles, but only a few are prized as edible. White and black truffles are the favorites, with white being a little more dense and pungent. While they are difficult to cultivate, it is possible – and folks still use their specially trained truffle hogs, or even dogs, to help sniff them out among the acorns. If you’ve got a passion for it, you could turn it into quite a business!

Truffles are best used sparingly because the aroma itself can be intense. You can serve them shaved over a warm pasta dish or fried eggs. You can also slip thin slices of truffle into the holiday stuffing. Just be warned if you decide to reach for some truffle oil to splash over your fancy fries, there is a chance it has no truffle derivative in it whatsoever.

Now, for those of you who fancy chocolate over a rare mushroom, we hear you. Since there’s no rule on which type of truffle today is devoted to, feel free to indulge in the round chocolate confection that bears the same name!

Either way – Enjoy and Ask Eddie!

Everyday foods to sharpen your brain

Phrases like “eat your carrots, they’re good for your eyes” are common in almost every household with kids. While there may be truth to that statement, and other benefits of eating carrots, sayings like these can often fall on deaf ears because it seems that every food is responsible for something —”eat spinach to grow strong like Popeye” and “drink milk for strong bones .”

The truth is that eating fruits and vegetables is good for you, plain and simple. And eating a variety is even better, so your body can get all of the nutrients and vitamins it needs to operate at its optimal level. The best part is that most foods offer a two-for-one deal, if you will. Carrots, for example, may help not only your eyes, but also your brain. And it turns out that if kale or kale chips have become recent staples in your kitchen, they might be doing more good for you than you think.

So, if there’s a time when focusing on brain power or energy is a must, say while studying for the bar exam or the GMATs, it might not hurt to increase your intake of healthy foods that have been linked to improving brain productivity and function. Granted, some are meant for long-term health rather than short-term, but it really can’t hurt to tackle both ends of the spectrum when it comes to your health.

1. Wheatgrass
Wheatgrass, and other foods like broccoli, berries, and spinach, contain antioxidants that are essential for brain health because they protect it from free radical damage. Note that to obtain the nutrients from wheatgrass, it must be consumed as a juice.

2. Avocados
Foods like avocados or olive oil, which contain monounsaturated fats, can help minimize memory loss.

3. Salmon
Salmon seems to be the super fish these days, with its oft-touted heart-healthy benefits, but studies have also shown that omega-3 fatty acids, found in fish like salmon, can help improve learning and memory functions in the brain. Fats make up 60 percent of the gray matter of the brain, particularly DHA, an omega-3 fat. “Eating fish just once a week may help stave off Alzheimer’s disease, and salmon has the highest amount of omega-3 fatty acids.” For vegetarians, she notes that vegetable oils like flaxseed, soy, and canola are also rich sources of the fatty acids.

4. Blueberries
Because of the big push behind blueberries a few years ago, it’s a known fact that blueberries are high in antioxidants, which are essential for overall brain health.

5. Carrots
Also found in spinach, red peppers, and summer squashes, B vitamins, which help manufacture and release chemicals in the brain known as neurotransmitters. “The nervous system relies on neurotransmitters to communicate messages within the brain, such as those that regulate mood, hunger, and sleep.”

6. Yogurt
Vitamin B12, often referred to as the “memory vitamin,” is only found naturally in animal foods, so vegans should be careful to use supplements., its integrally involved in nerve function and found in yogurts, cheeses, salmon, shrimp, and beef.

7. Spinach or Kale
“I’d list dark leafy greens (spinach is probably my top choice, or kale) as one of the top foods for brain health,”. They pack a huge antioxidant punch and the main benefit for the brain, but they are also powerhouses overall in terms of vitamin and mineral content.

8. Green Tea
Green tea is not only a great source of antioxidants, but it also provides a hefty amount of caffeine, which is good for coffee-turned-tea drinkers and caffeine can improve cognitive function, focus, and concentration. Coffee and chocolate also have antioxidants, but probably aren’t as strong of a source as green tea.

9. Eggs
With the conflicting evidence about egg yolks (Good for you? Bad for you?), I say they’re not to be ignored. Choline, a building block from the brain neurotransmitter acetylcholine, is involved in memory and is found in eggs, specifically the yolk.

Everything in moderation!!

Ask Eddie!!

• SERVINGS: 6 to 8

This is a perfect starter course as family and guests arrive on this magnificent day that is flavorful and easy to accomplish – plus I am sure that everyone has some extra eggs in the refrigerator that they are looking to use up! This recipe uses European techniques and flavors – these deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of Prosciutto di Parma (everyone’s favorite)!

Enjoy!!

Ingredients
1. 10 large eggs
2. 1/4 cup plus 1 tablespoon mayonnaise
3. 3 cornichons, minced
4. 2 tablespoons goat cheese, at room temperature
5. 2 teaspoons Dijon mustard
6. 1 1/2 teaspoons minced shallot
7. 2 teaspoons snipped chives
8. Kosher salt and freshly ground pepper
9. 1 ounce thinly sliced country ham or prosciutto, torn into 20 pieces

1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.

2. In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.

3. Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon. Top each egg with a piece of country ham, sprinkle with the remaining 1 teaspoon of chives and serve.

National Garlic Month

There's more than one way to peel a garlic clove! Luckily you've got all month to figure out how, because April is National Garlic Month.  There are so many wonderful uses for garlic, you'll be happy to have an entire month to test them all out.  In addition to being good for you, garlic is also the go-to condiment and seasoning in Asian, African and European cooking. Garlic appeared in central Asia over 6,000 years ago, and we've been putting it to good use ever since.  Simply roasting garlic produces a spicy yet almost sweet alternative to raw garlic, which can sting the senses if you're not careful (and/or cause major garlic breath). Garlic also excels as a main star in garlic bread, bruschetta and crostini, or as a flavoring agent for infused olive oils, stir-fry, or just about any pasta, meat or vegetable dish when the flavor needs an extra kick.  It has also long been a symbol of good and evil across cultures. In addition to warding off vampires, garlic is supposedly good for scaring away demons and werewolves. But at the same time, its pungent spice can fire up your libido. Use responsibly, in any case.