W8.H
Food
ednesday, August 28, 1991
The Battalion
Page 19
fast food restaurant to provide nutrition information
ambassi;
•' hinted || |
1 diplomij"
iltics. He; L
' sometl NEW YORK ( Ap ) ~ Bur § er
terthatda® n S W ' B use posters and tray lin-
,i d t he se nutrition information in
acethe u ^ ew City restaurants in
3n One o> s l 1 PP or t a on nutrition dis-
'linister 5. closure proposed by the city's con-
er the ^Y meT chief -
n The legislation that Consumer
pffairs Commissioner Mark Green
Yeltsin $f nt to tBe Council would re-
who ra H 11 ' 16 the posters and tray liners in
akeover 3^* f as t-t°od establishments in the
partne ' city. Burger King Corp. has decid-
r p ar , ed to act on the bill before it be-
1 lawmat c|)mes law.
i the need! //Bur 8 er Kin 8 is ea S er to take
reoublirB 6 ^ ea< ^ w hhin the industry/' said
he would*ny Gibbons, chief executive of-
1 fiu r of the world's second-largest
dn't ha,«rrfS? d com P a I'y-
We want to provide more
Emsumer information so con-
Rimers can make educated
healthy choices of their own,"
Green said. "And, second, we
want to encourage more healthy
competition for healthier foods
among fast-food
firms themselves."
He said Con
sumer Affairs had
tried to get support
for the legislation
from two other
fast-food compa
nies. Arbies, which
only has two out
lets in New York
City, was sympa
thetic but did not formally en
dorse the bill.
McDonald's also was sympa
thetic but was "unable to sign on
the dotted line," Green said. Ann
Connolly, a McDonald's spokes
woman, said from Oak Brook, Ill.,
that she did not know about
Green's proposal.
Green said his bill was moti
vated by the poor results of a 1990
survey of 50 fast-
food outlets in the
city to see if they
were making
available to cus
tomers ingredient
and nutrition in
formation.
In 1986, Burg
er King, Ken
tucky Fried Chi
cken, Wendy's, Mc
Donald's and Jack-in-the-Box, in a
settlement with the attorneys gen
eral of New York, Texas and Cali
fornia, agreed to have nutrition
brochures and posters in their
restaurants. Federal legislation
that was pending at the time was
dropped following the promise.
Green's proposed bill would re
quire fast-food establishments to:
— Display an easy-to-read poster
that shows calories, fat and sodi
um of major menu items.
— Use tray liners with advice on
how to select a healthy meal.
— Make available a brochure with
detailed ingredient and nutrition
information.
— Include on the price menu
board a message that advises cus
tomers to read the poster.
Gibbons said the new tray lin
ers, with the headline "The Burger
King Blueprint for Lighter Eat
ing!" would be available immedi
ately to all Burger King franchises.
If the posters and brochures are
successful, he he said. Burger
King also would make them avail
able to all its franchises.
>ds'No salt, no fat' can be flavorful
I HYDE PARK, N.Y. (AP) - Don't toss the
! v Bivor out with the fat and salt.
I So says chef Robert Briggs of the Culinary
L Institute of America. Briggs says many home
upp lersai*^ j n narne D f healthful eating, shun
] s ' e *ssic preparation methods and dishes.
I "The common misconception is that salads
Je good and desserts are bad. Not necessarily
Br *88 s sa y s - / ^ healthy salad smothered
3ntnat Bjtti high-fat dressing is not a dining dream
i Mmes n> 4 me p~ ue/ an( j an a ppl e strudel with reduced
M and sugar is not a gastronomic nightmare."
r\ Iviunuiu* The first step in altering a classic recipe is to
ism PtQp:(
itrol, to J
its. The
oject is
\sity of ;
associates
ual-use
■d the item,
ith civilian
identify the ingredients that, in excess, make a
dish high in fat, calories, or sodium. The sec-
Mid step is to decide whether more nutritious
eplacements need to be found for these ingre-
lients. If substitutions are necessary, some ad-
stments in the recipe may be needed to fine-
ne flavoring, Briggs says.
For example, a traditional vinaigrette salad
[essing can contain up to 3 cups oil. Substitut
ing a low-calorie liquid like chicken stock, ap
ple juice, or diluted orange juice slightly thick
ened with arrowroot, serves the same purpose,
with less fat and calories. To create the proper
flavor balance, a modest 3/4 cup of oil is re
tained for flavor.
"In search of a better diet, many people
look for new ingredients, revolutionary cook
ing equipment, and the latest recipes as a rem
edy for unhealthy eating habits," he says.
"These can be helpful, but there's no reason
not to rely on tried and proven recipes and
cooking techniques as long as some modifica
tions are made."
You can also modify classic desserts, like
apple strudel.
"Desserts are the first foods excluded by
most dieters or health-conscious diners, but
this is not always imperative," Briggs says.
Traditional recipes contain a lot of fat and sug
ar, he says, but the amounts of these ingredi
ents can be reduced for a more healthful —
and "guilt-free" classic dessert.
With that in mind, the following are classic
recipes that have reduced amounts of fat and
sugar.
Vinaigrette-Style Dressing
3 cups chicken stock, apple juice or diluted or
ange juice
31/2 teaspoons cornstarch or arrowroot
2-3rds cup vinegar
3/4 cup oil
3/4 teaspoon salt
1/2 teaspoon white pepper, ground
4 teaspoons chopped fresh herbs, such as
chives, basil, oregano,and-or tarragon
Bring stock to a boil. Dilute cornstarch or
arrowroot in a small amount of cold stock or
water and add to boiling stock. Cook until
thickened. Cool mixture. Combine cooled mix
ture and remaining ingredients in a blender.
Blend on high speed. Use immediately, or re
frigerate for up to 3 weeks. Makes 3 cups vinai
grette.
Nutrition information per 1-ounce serving:
50 cal., .5 g pro., 5 g fat, .8 g carbo., 55 mg sodi
um, trace chol.
Note: To make a lemon-flavored vinai
grette, use diluted, freshly squeezed lemon
juice to equal 3 cups instead of the chicken
stock. Leftover vegetables, either steamed or
cooked in a microwave oven, can be drizzled
with some of this dressing, then refrigerated.
Serve them as a topping for a tossed green sal
ad or by themselves as a first course for a sum
mer's dinner.
Serving suggestions: The flavor of the
dressing can be altered to suit a specific dish by
varying the oil or vinegar used. Beginning with
plain greens, use olive oil with red-wine vine
gar, or try walnut oil and apple cider vinegar.
To make the dressing for a salad that in
cludes duck or other poultry, try hazelnut or
walnut oil and a raspberry-flavored vinegar.
With poached fish, serve sesame oil and bal
samic vinegar. For a pasta salad, a combination
of sesame oil or peanut oil with apple cider
vinegar is recommended.
Apple Strudel
4 Granny Smith apples, peeled, cored, quar
tered and sliced, or 4 Bose pears
1/4 cup raisins
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 phyllo sheets, either fresh or frozen
1 tablespoon clarified butter
1 tablespoon confectioners' sugar
Preheat oven to 450 degrees F. Combine ap
ples, raisins, brown sugar, cinnamon and nut
meg in a baking dish. Bake in a 450-degree F
oven until fruit is tender, about 15 to 20 min
utes. Allow fruit mixture to cool.
Lay three sheets of phyllo on a non-stick
baking sheet. Mound fruit mixture in a row
running along one of the short sides of the
phyllo. Spread one-half of the clarified butter
onto the other side of the phyllo. Roll phyllo so
that the fruit mixture is completely encased by
the dough. The rolled strudel should rest on its
seam. Brush the top of the strudel with the re
maining butter. Slash strudel with a sharp
knife to mark portions.
Bake in a 450-degree F oven to a golden
brown, about 10 to 15 minutes. Allow to cool
for 10 minutes before slicing. Sprinkle with
confectioners' sugar when cool.Makes 5 serv
ings.
Note: To clarify butter, melt the butter in a
heavy saucepan over moderate heat. Remove
the pan from the heat. Skim the surface foam.
Pour or ladle off the butterfat into another con
tainer, being careful to leave all of the liquid in
the pan bottom. Discard the liquid.
Nutrition information per serving: 150 cal.,
1.4 g pro., 3 g fat, 34 g carbo., 5 mg sodium.
■& e
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