The Food Detective

So I recently received results from a cholesterol test a few weeks ago. I knew high cholesterol ran in my family and even though I’m a fairly healthy eater and exercise somewhat regularly, I know that you can’t really override genetics.

Well, the results weren’t great. They weren’t terrible, either, so I don’t need any meds, luckily. Yes, I don’t get as much cardio exercise as I should and yes, I’ve always had a sweet tooth, but I was still surprised and disappointed. I eat almonds and apples every day; I always choose 100% whole wheat bread and try to avoid high fructose corn syrup (and it’s many variations); my desserts are usually low-fat (thank you, Skinny Cow).

So where did I go wrong? Could it possibly have anything to do with cooking over eighty recipes, and counting, from Giada’s Everyday Italian? They do tend to be filled with cheese and pasta and cream and butter…oh, man, I’m getting hungry. In fact, I think that’s an actual recipe. Cheese and pasta with cream and butter. If it’s not, I’ll make it one.

I do tend to adopt a “how often?’ justification towards culinary indulgences. As in, “well, how often do I ever have a big bowl of creamy, starchy Wild Mushroom Risotto?” Or, “how often does my dinner exclusively consist of Cheese and Rosemary Bread Sticks?” Eating these recipes only once may not be a problem, but when you eat numerous less-than-healthy recipes all in a week or month or year, it starts to take its toll. So let’s take a look back at some of the evidence and see if we can track down where I went wrong on my culinary journey to eat healthy and eat Italian at the same time.

Could it possible have been the numerous pestos? Granted, they almost all have a big clump of grated Parmesan added at the end, but it’s mostly herbs and veggies mixed with oil and nuts. That’s all good, right? The Mushroom Pesto used walnuts which are supposedly a Super Food, and the spinach pesto provides a good dose of greens. And when smothered over grilled tuna steaks or spread on whole wheat crackers, that’s even better, right? So there’s nothing to see here. Let’s keep it movin', people.

OK, I did have a brief affair with butter sauces. Can you blame me? These recipes are like the sexy bad boy – you know they’re bad for you, but you just can’t resist. First, I added basil and pine nuts and then splashed it over Mushroom Ravioli. Another time I added sage, spooned it over Pumpkin Ravioli and then crumbled hazelnuts and amaretti cookies on top. Oh, yeah, and that time I tossed some over lobster ravioli, too. I guess I should disclose that we’re talking about a stick of butter per recipe, folks. This doesn’t sound too good, but this was all months ago - like, before the holidays, so I’m thinking that, while I won’t rekindle this culinary romance any time soon, they’re also not the culprit.

You’d think the problem would be desserts, but I’m not convinced. Yes, I’ve made Panna Cotta on more than one occasion. But the Rice Pudding didn’t turn out right (not the recipe’s fault) so I barely had any. I would think it would be the two days I spent assembling the Chocolate Tiramisu, right? First, you have to make the Chocolate Zabaglione. Zabaglione is an amazing combination of eggs, sugar and Marsala wine that, when cooked, becomes a foamy, boozy ambrosia for dipping fruit and cake. Add chocolate and, well, you can just imagine how much I “sampled” to make sure I got the recipe just right. Then fold in whipped cream and mascarpone cream (again, much sampling), layer with espresso-dipped ladyfingers and you’ve got the chocolate tiramisu. I know, I know – how can I eat that and wonder about cholesterol results? Well, I actually made this the day after the blood test. So it wasn’t just a hit at the Oscar party, it’s also completely innocent. Innocent, I tell you!

Maybe I should retrace my steps the week of the test. First, there was the Salmon Baked in Foil served with Farro Salad. The salmon just steamed in the oven with tomatoes and shallots – all delicious and healthy – and the salad consisted of wild rice (farro is hard to find and takes forever to cook, FYI) with tomatoes, herbs and a balsamic vinegar dressing. So I’m thinking it has to be the Verdure al Forno. It’s a vegetable dish consisting of three layers of zucchini, plus the broccoli and cauliflower that I added. So what’s the problem? Well, between each layer is three, yes three, different cheeses (it’s like the Perfect Storm of dairy: mozzarella, fontina and Parmesan) and cream and bread crumbs. Needless to say, these might have been the best vegetables I’ve ever had. But, I made them 2 days before the test and they’re probably what pushed me over the edge by pushing their cream-coated way into my arteries.

Conclusion? Eat less vegetables. Well, at least less vegetables drowned in cream. The good thing is this is forcing me to find ways to still eat what I want, yet make the necessary changes for a healthier lifestyle. I’ll have more on that in another post. For now, I have to go make a very healthy version of cheese and pasta with cream and butter.

Also check out: Like an Afterschool Special, With Liquor.
And: Square One.