Abraham was 100 when his son Isaac was born. My mother began a new career in furniture marketing at 64. My mother- and father-in-law, both in their 80s, are currently traveling in India, visiting the Taj Mahal and tracking Bengal tigers. My husband sees a 90-year-old woman walking on the Mill Valley bike path every morning. Jewish filmmaker Sydney Lumet made a film last year at 83, starring Albert Finney, age 71.
Slowing down in the twilight years? That’s the worst thing a person can do, notes my husband, Joe the Doctor. He advises his patients to keep as active as they can. Once a person starts slowing down, aging can speed up. Although we can’t stop the clock, we can enjoy and savor every second we have.
Studies have shown that garlic lowers cholesterol and slows age-related memory loss. A recent study found that although caloric needs drop as we age, the need for protein does not. Forty percent of people over 75 are not getting the recommended dietary allowance of 46 to 56 grams of protein. Eating too little protein may force the body to draw on muscle for the amino acids it needs for vital organ functions. Over time, that muscle loss leads to weakness.
This week’s recipes focus on garlic and lean proteins, both vital in strength and longevity.
Garlic Mashed Potatoes
Serves 8
6 large baking potatoes, peeled and cut into 4-inch pieces
8 large cloves garlic, peeled
1 Tbs. coarse sea salt
2 oz. unsalted butter or margarine
1 cup crème fraîche or soy milk
Place the potatoes and the garlic in a large saucepan. Cover with cold water, add the salt and bring to a boil. Cook the potatoes until they are very soft. Drain and purèe the potatoes and garlic, using food mill or mash with a masher. Place the purèe in a large sauce pan, and over very low heat, add the butter, crème fraîche and seasonings; stir until well combined. Reheat to serve.
Oven-Braised Chicken Breasts
Serves 8
4 Tbs. olive oil
3 lbs. boneless, skinless chicken fillets
3 Tbs. flour
1 cup white table wine
1 1/2 cups chicken stock
2 medium onions, peeled and thinly sliced
4 cloves garlic, peeled and cut in half
2 tsp. tomato paste
1 tsp. salt
1 tsp. sugar
1 tsp. pepper
zest from one orange
1 Tbs. chopped parsley
In a large skillet, heat the oil. Dredge the chicken breasts in the flour and brown for 30 seconds on each side in the skillet. Transfer the chicken to an oven-safe dish. Discard the fat from the skillet, and add the wine, stock, onions, garlic, tomato paste, salt and pepper. Bring to a boil, scraping the bottom of the skillet and pour this liquid over the chicken. Cover the casserole and place in a preheated 375-degree oven for 45 minutes, until chicken is tender.
Remove from the oven, garnish with orange zest and parsley. Serve warm.
Gideon’s Favorite Salmon
Serves 8
3 lbs. salmon fillet
For the marinade:
2 cups soy sauce
1/2 cup honey
1 Tbs. molasses
2 Tbs. dry sherry
2 Tbs. freshly grated ginger
3 cloves garlic, through the press
Whisk together the soy sauce, honey, molasses and sherry. Add the ginger and garlic.
Place the salmon in an oven-safe baking dish. Pour the marinade over the fish and allow to sit for 20 minutes. Bake the salmon in a preheated 400-degree oven for 15 minutes, or until the fish is cooked. Serve warm. n
Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at [email protected].