Headache Avoidance Recipes
Blossom French Toast Sample from The
Headache Prevention Cookbook
NB:Many Migraine sufferers cannot tolerate
oranges. Do not try this diet if you have migraine headache with
sensitivity to oranges..
An unexpected burst of orange flavours this morning standard, which is
also served with an orange sauce.
3 large eggs
Rind of 1 orange, finely grated
1/3 cup orange juice
1/2 teaspoon orange extract
6 slices day-old white bread
2 large navel oranges
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
2 tablespoons canola oil
Beat together the eggs, orange zest, juice, and orange extract in a
baking dish large enough to hold the bread slices in a single layer. Dip
both sides of each bread slice into the egg mixture. Arrange the bread
slices in a single layer in the dish and let the bread soak up all the
egg mixture, about 10 minutes.
Meanwhile, peel the oranges, being careful to remove all the white
membrane around the outside.
Using a sharp
knife, separate the oranges into sections, cutting between the inner
membranes. Discard the membranes and any accumulated juice.
Melt 1 tablespoon of the butter and the brown sugar in a small saucepan
over low heat. When the mixture foams, add the orange sections and cook,
stirring, just until heated through, about 3 minutes. Remove the orange
sauce from the heat, cover, and keep warm.
Heat the oil in a large skillet or brush it onto a large griddle over
medium heat. Add the remaining 1 tablespoon butter. When the butter
foams, add the bread slices and cook until golden brown, turning once,
about 5 minutes per side. Serve immediately with the orange sauce.
Veal Chops with Lemon-Basil Butter Sample from The Headache
This simple dish has a light, lemony flavor that enhances the taste of
2 tablespoons butter, at room temperature
1 tablespoon finely chopped fresh basil or 1 teaspoon dried, crumbled
1/2 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
2 1-inch-thick veal loin chops
Preheat the broiler.
Combine the butter, basil, lemon rind, and lemon juice in a small bowl.
Hold each chop on its edge, fat side up. With a small, sharp knife, cut
through the fat and halfway through the chop to create a small pocket.
Stuff some of the butter mixture into each chop, then spread the
remaining butter mixture on both sides of the chops.
Place the chops on a broiler pan and broil about 4 inches from the heat,
turning once, for 5 to 6 minutes per side, or until browned and tender.
With a fork, pierce the chop, checking often for doneness; overcooking
will toughen the veal.
Grape Tarts with Vanilla Pastry Cream Sample from The Headache
These tarts look like a fancy restaurant dessert.
The tangy grapes contrast well with the smooth pastry cream, creating a
unique and satisfying dessert.
12 ounces (about 1 box) vanilla wafers
2 tablespoons unsalted butter, melted
6 large egg yolks
1/2 cup sugar
1/2 cup all-purpose flour
1 3/4 cups skim milk, heated
1 tablespoon vanilla extract
1 cup apricot preserves
3 tablespoons sugar
1 tablespoon fresh lemon juice
1 1/2 cups seedless red grapes, stemmed and halved lengthwise
1 1/2 cups seedless purple grapes, stemmed and halved lengthwise
Crust: Chop the vanilla wafers into fine crumbs in a food processor.
Transfer the crumbs to a small bowl and stir in the butter. Line 6
removable-bottom 3-to-4-inch tart pans with the wafer mixture. Chill in
Pastry cream: Whisk the egg yolks in a medium saucepan, gradually adding
the sugar and salt. Whisk until the yolk mixture is thick and lemon
colored. Sift the flour over the egg mixture and whisk it in. Gradually
whisk in the milk.
Bring to a boil over medium heat, whisking constantly. The custard will
start to get lumpy but will become smooth as you whisk. Reduce the heat
to low and stir with a wooden spoon. Cook for 2 minutes more, stirring.
Press the sauce through a fine strainer into a medium bowl and stir in
vanilla. Cover the surface of the pastry cream with plastic wrap and
Glaze: Heat the apricot preserves, sugar, and lemon juice in a small
saucepan over medium heat, stirring, until the sugar dissolves. Press
the preserves through a fine strainer into a small bowl, then return to
the saucepan and keep warm over low heat.
Fill the tart shells with the pastry cream. Cover the top with the grape
halves cut side down, alternating red and purple, arranged close
together in a circular pattern. Brush the grapes lightly with the glaze.
Chill the tarts in the refrigerator. Remove the outer ring from the tart
pans and let come to room temperature before serving.