Catch Chef Jono's beautiful salad recipe using honey and pomegranate balsamic dressing in Olga's interview with him.
I fell in love with his pomegranate balsamic dressing.
It astonished me with its rich, bold, delicious flavour. A short list of healthy ingredients on the bottle did not include anything I couldn't spell. I knew right away that with this hidden weapon in my possession cooking an exquisite dish for a party would be an easy job, and collecting compliments would become an unavoidable ritual. And I was right.
Today I speak with Jonathan McDonough, also known as chef Jono, an executive chef from Canada with 20 years of experience, who recently launched his own line of healthy gourmet salad dressings. An educator with encyclopaedic knowledge and passion for healthy and natural food, he spoke about global issues, such as genetically modified food, and domestic problems, such as need to educate young people how to cook for themselves.
Here are selected topics from our conversation where you will find chef's practical tips and advice that you can start applying right away.
How did the idea of pomegranate balsamic dressing come up?
It came from the dinner parties when I was going to the people's homes and I would make my Wedding bouquet salad.
So, you need a mandoline slicer ( which scares people) , and you take a cucumber and make a kind of wrap and then inside you put endive, grated celery root, slices of pear, and drizzle it over with red pomegranate balsamic syrup reduction.
So I was making the sauce, and my customers said "Well, can't you put it in a bottle?"
At first I developed a thick gooey maple syrup type of texture of red pomegranate. There were other products at the marketplace that used corn starch, xanthan gum and two or three kinds of other thickeners and sugar. And I just thought - why does it have to be thick? A lot of foods are thick, people think they are good, but they are not. B�chamel doesn't taste better because it is thick, it's flour that makes it thick. So I made this product that is a combination of good vinegar, Canadian honey, balsamic vinegar, and pomegranate molasses which is a natural pomegranate reduction from Lebanon.
It's a splash of flavored vinegars. It's like a vinaigrette, except there is no oil. That's what I specialize in now - flavored vinegars like Mango Hot Pepper, Tamarind Tamari, and Pomegranate Balsamic and a new Blueberry Blackpeppercorn.
You worked at Shasha Bread Co., a healthy bakery, for seven years. Could you tell us something interesting about bread ingredients? What are the unhealthiest ingredients in the conventional baked goods, including bread?
For instance in the case of food colours, both artificial and natural colours are limited to a maximum of 5%. This scrutiny came about because in the early 1900's most of them are derivatives of coal tar compounds used as dye in the textile industry. Many still are, but now a regulatory body, often composed of executives from the industry oversees these food agencies in both Canada and the U.S. The maximum amounts are restricted, but the fact they may be from non-food sources like coal tar for example, is not.
But "bread conditioners and preservatives" are use to affect the way bread bakes and stores and are used in very small amounts, below the labelling threshold, so don't appear on the label and are therefore an industry secret.
Did you know that human hair is used as a dough conditioner? It's called L-Cysteine, Google it and see.
Or that bleach is the number one additive in all food? It makes bread fluffy and white and keeps your salad mix fresher.
What type of kitchen board is safer?
Wood is safer than plastic - it deters bacteria, wood has a natural anti-microbial effect. If you touch a plastic board, even cleaned in the dishwasher it will be stained and, have this oily feeling. Because plastic holds on to oil. It's good to have two boards - a wood one for general work, like meat and vegetables, one - and another just for high hazard meat like chicken, that one you can wash in the dishwasher. There is nothing dangerous about pork, meat, vegetables, only chicken can have salmonella. A quick wash with light soap and water, or once in a while vinegar and coarse salt keeps the wood clean, and rub in some food friendly oil to keep it from cracking.
You need to wash any surface that raw chicken comes in contact with. You probably did not know that chicken by itself is not dangerous, it rarely contains salmonella bacteria. The problem is in the way it is processed and butchered - since bacteria comes from the fecal matter inside a chicken's intestine, it is more likely to be cut open during processing and spread to the meat tissue that larger animals. Then if one infected chicken comes along it is dipped in a bleach wash mixing its bacteria with all the other pieces coming through that day.
So it is better to avoid these dangers and be a vegetarian
Being a vegetarian doesn't just mean eating a lot of salads, you need to do a serious research of legumes and other sources of protein, vitamins and minerals so you understand what is necessary to keep yourself strong. Salads are not necessarily the healthiest thing to eat - salads are just the leaves of plant after all, and foods like Iceberg, Butter-leaf lettuce, romaine - they are all water. There is some Vitamin A,C and D, that's it.
Whereas with leafy greens like red swiss chard, dandelion greens, collard greens, rapini and cabbage, these are all very high in minerals, that's why they are a little bit bitter. When vegetables live long enough to pull nutrients from the soil, they will taste like soil.
Think of the taste of a carrot, a parsnip or a squash - they all have been living for good two months or more in the sun.
So called mesclun mix or baby greens, have lived for only two weeks or so, then are chopped down, washed and bleached, shipped (spending up to two weeks in the truck before you get them). Then people put a sweet commercial dressing on it, and think they are doing themselves a favor. Water, sugar and Canola oil, an industrial lubricant from GMO seeds. You are healthier eating a hamburger!Being a vegetarian means having a good balanced diet, including five to seven portions of different vegetables and grains per day and taking the responsibility to take on new healthy challenges, trying different vegetables and seasoning to keep things interesting. Since that takes some work, the food industry jumps in with an easy alternative like soy based TVP meat replacements, which beside being made from GMO soy, and too much soy is not good for you at all, it mimics meat dishes like hot dogs and meat patties, and puts the consumer right back into the high sugar, high salt rut of the fast food age.
Olga's interview with chef Jono can be found in www.choose-healthy-food.com, a site that helps busy people to include more plant-based whole foods into their diet by using easy and quick healthy recipes. You will find simple kale an cabbage recipes, healthy breakfast and dinner ideas, high protein workout meals, vegetarian weight loss plans and more there. Olga, the site owner, is a healthy food researcher who aims to make the conversion to healthier diet easy for busy people and uses her background in statistics to analyze health claims of different foods and diets, and her culinary talent to create simple healthy meals.