HM's Food & Wine Magazine

Happy New Year 2010

Suresh — Thu, 31 Dec 2009 07:15:35 +0000

The Team of Hospitality Media, the publisher of HM’s Food & Wine Magazine wishes all the Readers, Advertisers, Associates a many Happy New Year 2010.

Suresh KC - CEO

Dali Khanal - Chief Editor

Sandeep Kumar KC - Creative Director

Gaurav Aryal - Content Editor / Reporter

Yubaraj Shakya - Chief Designer

Roshan Thapa - Marketing Manager

Dipendra Singh - Asst. Marketing Manager

Ramesh Bishowkarma - Marketing Executive

Suyash Bajracharya - Marketing Executive

Himanshu Singh Pradhan - Marketing Executive

Mohan Krishna Manadhar - Marketing Executive

Manu Thapa - Subscription Executive

Dipa Dahal - Administration Executive

Laxman Nagarkoti - Photographer

Rudra Aryal - Account Executive

Knidhy Rana..

Sandeep Kumar KC — Fri, 18 Dec 2009 16:06:22 +0000

24 years old beauty Knidhy Rana is currently working as a Marketing Director at the Global Internet Services Pvt. Ltd. She has also shown her fashion designing talent as the costume designer for the movie ‘Mero Euta Saathi Cha’.

Nutrition for Elderly People

Nani Hari Kansakar — Fri, 18 Dec 2009 06:47:36 +0000

Ageing brings significant physiological changes in the body and these changes influence appreciably in the nutritional requirements. Therefore geriatric nutrition deals with the nutritional requirements of the old people. Some physiological changes in ageing are discussed briefly.

Reduced cellular metabolism: Studies have shown that there is a noteworthy decrease in the metabolism tissues as a result of aging. Hence there is a reduction in the basal metabolic rate.

Nervous system: As a result of ageing the following changes in the nervous system occur.
a)    Decrease in reaction time
b)    Decrease in the memory power and rate of learning
c)    Changes in the behavior and
d)    Dimness of vision

Skeletal System and Teeth: Demineralization of bone has been observed commonly in aged people. This condition is known as Osteoporosis. Clinical studies have indicated increased calcium requirements for aged persons. Loss of teeth due to decay of teeth and gum in common.

Gastrointestinal Track: Decreased secretion of saliva and decreased ability to digest starch has been observed in old people. Gastric acidity decreases in a large percentage of old people. Peptic, tryptic, amylolytic and lipolytic enzyme activities in the digestive system are decreased. Changes in the intestinal mucosa result in reduced absorption of nutrients in old people.

Cardiovascular System: Increase in the incidence of atherosclerosis has been observed in the elderly people. Changes in the character of heart muscle and coronary arteries lead to less efficient functioning of the heart.

Renal System: Kidney function tests carried out in old people have indicated a diminished functioning of the kidneys.

Integumental System: Changes in the face or appearance of the skin, hair and nails are the most familiar indices of advancing age. Decreased elasticity of the skin is the most common character of old age.

Endocrine System: Marked changes in the endocrine glands take place as a result of ageing. Activities of endocrine glands like thyroid, adrenal cortex and islets of langerhans are diminished. This influences the metabolism cells. The basal metabolic rate is notably reduced in old persons.

Nutritional Requirements:
The nutritional requirements for old people are discussed as follows:-

Calories: The calorie requirement is reduced by about 25 percent as compared to normal adults doing light work due to decrease in basal metabolism and physical activity. The calorie intake should be adjusted to maintain the body weight constants. In the case of obese people, the calorie intake should be adjusted to reduce the body weight gradually. Persons with the body weight below normal should adjust calorie intake so that the body weight is gradually brought to normal level.

Wine FAQs with Sommelier Sandeep Kumar K.C.

Sandeep Kumar KC — Fri, 18 Dec 2009 06:42:32 +0000

• Is there any drawback of Organic wines?
Everything has its positive and negative factor when compared to social, cultural and health issues. Organic wines also don’t have any escapade. The biggest problem for wine experts is to preserve this wine. There are no supportive chemical preservatives or added sulphites. So the short life of wine is a high risk. Therefore Organic wines are not pure organic and use of chemicals for preservation is accepted by consumers and producers.

•    Why do we use word ‘toast’ when it comes to wine or other beverages?
It is quite funny actually. Today toast stands for good health and good life. However in ancient Rome, the piece of toasted bread used to be dropped in wine. From this tradition the term toast is attached with the wine and other beverages.

•    In your article, I have often noticed the rule of thumb as mostly used word, can you explain more?
Lovely question, in fact I always wanted to share this story. Normally Rule of Thumb means measurement in a proximity. In other words you can say being close to facts or accuracy. The use of thermometer is used today to check the temperature but in olden days people used to dip their thumb in beverages to check temperature. This is how the word rule of thumb became popular.

•    Is it true that word Honeymoon comes from wine?
Well, not exactly though it has a link with each other. It is believed that in ancient Babylonian culture, the son in law has to be provided by mead (fermented honey drink) with a month full stock. The Babylonian month is based on lunar calendar and by providing the honey based drink for a month gave birth to ‘honeymoon’.

Sweet tooth for Nepal, Sommelier Sandeep Kumar K.C.

Sandeep Kumar KC — Fri, 18 Dec 2009 06:35:18 +0000

“When you are in Rome, be like Romans”. It is completely true and interesting as it reveals the pattern of habits that is inevitable to change. This is the point where the hard core critics fail with their criticism. In my initial phase of come back to Nepal my lecture used to indulge people about wine not being called sweet rather defining as fruity. I even add my point saying fruity to define the taste of freshly squeezed fruit juice. In other hand sweet is like having sugar syrup which doesn’t make you so overwhelming. Lot of people came to Nepal and their quest for selling dry wines is going vague. Now wine makers visiting Nepal are sending wines with added sugars to match with the palate of Nepalese. I would say dry wines are limited to wine connoisseurs and foreigners who love true wine. Therefore my quest this time is to define “What exactly is sweet wine?” breaking my traditions of calling it fruity wine adjusting myself to soil of Nepal.
I was reading an article that talked about wine being sweeter than others. The answer was simple; there is no global answer to it actually. It provides the example of Grape Variety Riesling which can be extremely sweet with late harvest and oddly dry with early harvest. There is no doubt about having natural sugar content in grapes but that plucked before time can not provide that sweetness but is overpowered by the sour character. In other hand plucked late provides reduction in water content providing sugar character to be strongly noticed. The whole Europe loves dry wine which means the sugar content is up to 4gm of sugar in one liter. In other hand having above 45 gm of sugar content in one liter can be considered as the extremely sweet wine. Today in our market we often see the Bordeaux wine with Tag “moelleux” as most loved house wine of Nepal.
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Asparagus Gratin wrapped with Parma Ham

admin — Fri, 18 Dec 2009 06:12:41 +0000

Serves: 4 Pax
Preparation Time: 30 Minutes
Ingredients
•    16 pcs            Asparagus (rinsed and peeled)
•    16 pcs             Parma Ham (or use bacon)
•    6 tbsp            Clarified Butter
•    3 tbsp             Flour
•    1 1/2 cups        Milk
•    1 cup             Shredded Cheddar Cheese (or use Mozzarella)
•    2 slice             Bread (side cut)
•    Salt to taste
•    Pepper to taste
Method
1.    Take a saucepan and place over medium heat and add butter to melt.
2.    Then take off half butter in a small bowl.
3.    Add flour to remaining butter and keep stirring it until golden brown.
4.    Add milk to the pan and keep stirring in low fire until blended well.
5.    When the sauce is thick and smooth, add cheese to it and keep stirring until all the cheese melts.
6.    Take a shallow dish which is baking proof, then take an asparagus wrapped with Parma Ham and place evenly in dish by overlapping each other.
7.    Then pour sauce from top followed by bread slices.
8.    Add melted butter to it and coat well.
9.    Place shallow dish in 400°C hot oven.
10.    Leave it in oven for 15 minutes and once the top converts into golden brown it is done.
11.    Serve.

Miso Soup

admin — Fri, 18 Dec 2009 06:06:23 +0000

Serves: 4 Pax
Preparation Time: 15
Ingredients
•    2 tsp            Dashi Granules
•    4 cups             Water
•    3 tblsp            Miso Paste
•    1 packet        Silk Tofu (diced)
•    2             Green Onions (chop into 1 cm size)
Method
1.    Take a sauce pan and add water. When it is about to boil, add dashi granules.
2.    Then add miso paste and stir it in medium heat.
3.    Add Tofu, stir and then add green onions, stirring continuously.
4.    Serve.

Pineapple Chicken Rice

admin — Fri, 18 Dec 2009 06:03:00 +0000

Serves: 4 Pax
Preparation Time: 20 Minutes
Ingredients
•    1 tbsp             Corn Oil (any vegetable oil is good)
•    500 gram         Boneless Chicken (cut into 2 inch strips)
•    1             Onion (cut into large squares)
•    1 can             Pineapple Chunks
•    ½             Cucumber ( cut into 2 inch strips )
•    1/4 cup         Brown Sugar
•    3 tbsp             Vinegar
•    2 tbsp            Soy Sauce
•    2 tbsp             Cornstarch
•    1/2 tsp             Ginger Paste
•    1 clove         Garlic (Minced)
•    Hot cooked thick rice
Method
1.    Place thick base pan or wok in high heat then add oil.
2.    When it is smoking hot, add chicken and stir fry until the texture gets glazed.
3.    Add onion and stir fry it until it starts to sweat then take them out and place it in a bowl.
4.    Take pineapples and drain into one bowl and add vinegar, soy sauce, brown sugar, cornstarch, ginger and garlic to mix it well.
5.    Take a frying pan and cook juice in medium heat for about 3 minutes. Make sure the sauce thickens and keep stirring mean while.
6.    Now take a thick base pan or wok to add all the ingredients including rice and cook mixing for 5 minutes.
7.    Serve.

Greek Salad

admin — Fri, 18 Dec 2009 06:01:15 +0000

Serves: 4 Pax
Preparation Time: 10 Minutes
Ingredients
•    4             Lettuce ( rinse it well and chop it into medium size)
•    2             Large Red Onion (sliced thickly)
•    1             Small can Pitted Black Olives
•    2            Green Bell Pepper (chopped)
•    2             Red Bell Pepper (chopped)
•    4             Large Tomatoes (chopped)
•    1             Medium size Cucumber (sliced roughly)
•    ½ packet         Feta Cheese (diced cut)
•    4 tbsp            Olive Oil
•    3 tbsp            Dried Oregano
•    2 pieces         Lemon (to squeeze)
•    To taste        Black Pepper
Method
1.    Take a salad/large bowl to toss all the ingredients except olive oil, oregano, lemon juice and black pepper.
2.    Take a small bowl and mix remaining ingredients and whisk it well to make dressing.
3.    Then add dressing to bowl and toss it well to serve.

Water (Miso)
Miso Soup
Serves: 4 Pax
Preparation Time: 15
Ingredients
•    2 tsp            Dashi Granules
•    4 cups             Water
•    3 tblsp            Miso Paste
•    1 packet        Silk Tofu (diced)
•    2             Green Onions (chop into 1 cm size)
Method
1.    Take a sauce pan and add water. When it is about to boil, add dashi granules.
2.    Then add miso paste and stir it in medium heat.
3.    Add Tofu, stir and then add green onions, stirring continuously.
4.    Serve.

Lobster Thermidor

admin — Fri, 18 Dec 2009 05:59:01 +0000

Serves: 2 Pax
Preparation Time: 55 minutes
Ingredients:
•    1                Lobsters
•    4 tablespoon            Olive Oil
•    1/2glass             White Wine
•    1/2 cup             Fish Stock
•    2                 Finely chopped Shallots
•    1 tablespoon             Chopped Tarragon
•    2                 Egg Yolks
•    ½ cup                Heavy Cream
•    1/2 tablespoon            Mustard Powder
•    2 tablespoon             Sherry or Port Wine
•    1/2cup                Béchamel Sauce : (check the ingredients below)
•    2 tablespoon            Butter
•    1tablespoon            Flour
•    1/2 cup                Milk
•    2 pinch                Nutmeg
•    Cayenne pepper or paprika
Method
1st Step:
1.    Make sure to preheat oven to 380 degree.
2.    Take a lobster and split it into half right from where the head ends lengthwise.
3.    Cut off the head and run your knife from neck to tail.
4.    Brush olive oil and bake it for 12-18 minutes.
2nd Step:
While baking the lobster use your time to make béchamel sauce.
1.    Take a sauce pan and add butter and melt it over slow fire.
2.    Add flour on the top and stir it until it converts into blonde color.
3.    After that, add fish stock and finely stir it.
4.    When stock and flour are mixed well, add milk.
5.    Then add salt and pepper to season with the warmness of nutmeg.
6.    Remember not to boil it rather slow your fire and let it simmer.
3rd Step:
1.    Check the oven and take off the lobster then cool it.
2.    Take out the meat carefully using spoon or small knife then chop it thickly.
3.    Take a frying pan, add white wine, sherry or port, lobster stock and tarragon and let it come to boiling point. Remember it has to be thick and must be glazy.
4.    Then add this glaze to béchamel sauce and keep stirring it until it mixes well.
4th Step:
1.    Take another sauce pan and mix cream with egg yolks.
2.    Add some béchamel glaze to it and stir well.
3.    When the mixture of cream and egg mixes well (it should not boil or turn into scrambled egg), add it back to Béchamel Glaze.
4.    Add dry mustard and salt to season.
5.    The result will be thick and glazed sauce, add lobster and mix it well.
5th Step:
1.    Take the lobster shell and place in oven for few minutes to warm it up.
2.    Then fill shell with meat mixture and above sauce.
3.    Pour remaining sauce in the plate and sprinkle cayenne pepper and garnish with green shallots.