fondue

3 Ways To Get More Vitamin D

sunshine and pines Here's the funny thing about that happy-making nutrient called Vitamin D: It's both a vitamin and a hormone your body produces when exposed to sunlight. That's a pretty rad dual status to have, but it also means that when it's too snowy and cold to bike to work or sunbathe, humans must turn to eating their Vitamin D. Of course, few foods are rich in the stuff, which is why lots of breakfast cereals say "Fortified!" on the box. D's a slippery little vitamin to catch. And the negative effects of a Vitamin D deficiency on the heart, bone health, and more are being studied all the time (gory details here).

So how are adult people supposed to scrounge up the recommended 600 IU (International Units) of Vitamin D a day? A united front of several tactics is probably best, from making the effort to stroll outside for 10 minutes every few days to swallowing supplements. But let's talk about the edible tactics right now, because that's the most fun.

Happily, the foods that do naturally contain Vitamin D are the best foods. They're rich in fat and totally classy, giving you a great excuse to dab your mouth with linen napkins instead of paper towels for an evening. Check it out:

Oily Fishes Salmon, sardines, tuna, and herring (pickled herring)! These fatty fishes are the biggest D hitters around, sometimes wielding over 90 percent of the recommended daily dosage for adults. Grab a salmon filet at Coastal Seafoods, a tin of lovely Ortiz Spanish sardines harvested off the coast of Galicia, or some melty line-caught white tuna (you'll never go back to StarKist, promise) from our shop.

Japanese Food Because Japanese cuisine is the master at combining ultra-savory individual ingredients, three of which happen to be fat with Vitamin D: caviar, tofu, and mushrooms. Get your deficient butt to Kyatchi or Origami in Minneapolis and tuck into some salmon roe, deep-fried tofu, or a bowl of hot udon noodles with mushrooms. Maitake mushrooms alone will hand you 131 percent of your daily D, and those succulent beads of caviar will provide you with 20 percent. They also pop in your mouth like salty Gushers, so that's a bonus.

Cheese and Butter And of course, a Vitamin D deficiency is an excellent opportunity for a fondue of melty Alpine-style cheeses like Comté, Appenzeller, and Gruyère. Or, it's a reason to add a little extra Cravero Parmigiano-Reggiano and another pat of butter to morning eggs (also great for Vitamin D!). OR, an excuse to have all of your friends over for a giant, sprawling cheese tasting with lots of wine (which is apparently good for the heart) and mischief.

Happy Supplementing, buddies.

How To Stay Warm

fondue_image In Minnesota, it's frigid and snowy outside. But inside our houses, we melt nutty cheeses in little pots, add a little white wine and some spices for oomf, and dip things into this smooth cheesy mess all day long. It's a winter ritual. It's a delicious way to stay warm.

Classic Cheese Fondue

1 clove garlic, minced 1/2 pound Gruyère, grated 1/3 pound AppenzellerComté Melodie, grated 3 tablespoons unbleached all-purpose flour 1 3/4 cup Petit Roubie Picpoul de Pinet wine 1/4 teaspoon freshly grated nutmeg A splash or two of Kammer Black Forest Kirschwasser (optional)

Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and the add wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg and minced garlic.

Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch and continue stirring until it starts to bubble just a bit. Transfer cheese mixture to a fondue pot and you’re ready to go! Don’t forget to stir frequently.

Try dipping hunks of baguette, blanched vegetables, tiny cornichons, or cubes of salami. The possibilities are endless, even if your stomach isn’t. Enjoy!

[image on right via]