Latest news with #Koehler
Hamilton Spectator
4 days ago
- Hamilton Spectator
Humble fish stew showcases the underappreciated cuisine of Spain's Balearic islands
In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright citrus are more stalls overflowing with handcrafts, textiles, jewelry and more. The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it's the only remaining market in Spain's Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, the produce changes with the season, showcasing products that define a cuisine that's little known outside the Balearic Islands. Although the islands are better known for their pristine beaches and sun-drenched cliffs, Jeff Koehler's new book , 'The Spanish Mediterranean Islands Cookbook,' aims to give the food some worthy attention. 'It's only a 30-minute flight from Barcelona,' said Koehler. 'But it's amazing to see that it has its own culinary culture.' Mallorca is the biggest of the Mediterranean chain, which also includes Ibiza, Formentera and Menorca, where Koehler, an American, has lived part time for 15 years. Much of the diet is classic Mediterranean , with lots of olive oil, legumes and fresh vegetables. But Koehler said the islands differ from the rest of the region because they were so isolated. The cuisine developed with few outside influences, with locals relying on heavily on fishing, foraging and preserving to survive the winter. Restriction led to creativity. As an example, he cited the moment in springtime when fava beans are suddenly everywhere in springtime. 'Then you start thinking of five ways of making fava beans because it's what's there now,' he said. 'What starts as this necessity of just survival eventually converts into real gastronomic treats.' Locals may pair favas, or broad beans, with mint, spring onions and sobrassada, a paprika-spiced, uncased pork sausage that's like a spreadable chorizo. Or they add them to a frittata-like Spanish tortilla, or use them with cuttlefish, bacon and onions. The result in each case is a humble yet tasty dish , a combination that is typical of the islands. One of the most representative is caldereta de peix, a simple fish stew that is served over slices of toasted day-old bread. Originally prepared with the worthless bycatch that got caught in fishermen's nets, it features a saffron-scented tomato broth with garlic, onion and white wine. The bold flavor is much more than the sum of its parts, and it exemplifies how leftovers can become a delicious classic. 'First came the need to eat,' Koehler writes. 'Then came the desire to eat well.' Caldereta de peix (Fish stew) From Jeff Koehler's 'The Spanish Mediterranean Islands Cookbook' Time: About an hour, 10 minutes Serves: 4 Ingredients: One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil 2 medium yellow onions, finely chopped 1 clove garlic, minced 3 medium tomatoes, halved and grated 1/4 cup dry white wine 8 cups fish stock 1 teaspoon sweet paprika Small pinch of saffron threads, crumbled Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips and lightly toasted, for serving Directions: Cut the fish crosswise into thick steaks. Reserve the heads and tails. Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes, adding a few tablespoons of water (or stock) from time to time to keep it moist. Add the wine and cook for 2 minutes. Stir in 1 cup of the stock. Use a hand blender to puree the sauce, or transfer it to a blender to puree and return it to the pot. Stir in the paprika and saffron, and season with salt and pepper. Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes. Don't let it reach a strong boil, to keep the fish from breaking apart. Remove the pot from the heat. Remove and discard the heads and tails. Cover the pot and let sit for 10 minutes. To serve, put a couple of pieces of toasted bread in each of 4 wide soup bowls. Ladle over the soup with 1 or 2 pieces of fish per bowl. EDITOR'S NOTE: Albert Stumm writes about food, travel and wellness. Find his work at
San Francisco Chronicle
4 days ago
- San Francisco Chronicle
Humble fish stew showcases the underappreciated cuisine of Spain's Balearic islands
In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright citrus are more stalls overflowing with handcrafts, textiles, jewelry and more. The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it's the only remaining market in Spain's Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, the produce changes with the season, showcasing products that define a cuisine that's little known outside the Balearic Islands. Although the islands are better known for their pristine beaches and sun-drenched cliffs, Jeff Koehler's new book, 'The Spanish Mediterranean Islands Cookbook,' aims to give the food some worthy attention. 'It's only a 30-minute flight from Barcelona,' said Koehler. 'But it's amazing to see that it has its own culinary culture.' Mallorca is the biggest of the Mediterranean chain, which also includes Ibiza, Formentera and Menorca, where Koehler, an American, has lived part time for 15 years. Much of the diet is classic Mediterranean, with lots of olive oil, legumes and fresh vegetables. But Koehler said the islands differ from the rest of the region because they were so isolated. The cuisine developed with few outside influences, with locals relying on heavily on fishing, foraging and preserving to survive the winter. Restriction led to creativity. As an example, he cited the moment in springtime when fava beans are suddenly everywhere in springtime. 'Then you start thinking of five ways of making fava beans because it's what's there now,' he said. 'What starts as this necessity of just survival eventually converts into real gastronomic treats.' Locals may pair favas, or broad beans, with mint, spring onions and sobrassada, a paprika-spiced, uncased pork sausage that's like a spreadable chorizo. Or they add them to a frittata-like Spanish tortilla, or use them with cuttlefish, bacon and onions. The result in each case is a humble yet tasty dish, a combination that is typical of the islands. One of the most representative is caldereta de peix, a simple fish stew that is served over slices of toasted day-old bread. Originally prepared with the worthless bycatch that got caught in fishermen's nets, it features a saffron-scented tomato broth with garlic, onion and white wine. 'First came the need to eat,' Koehler writes. 'Then came the desire to eat well.' Serves: 4 Ingredients: One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil 2 medium yellow onions, finely chopped 1 clove garlic, minced 3 medium tomatoes, halved and grated 1/4 cup dry white wine 8 cups fish stock 1 teaspoon sweet paprika Small pinch of saffron threads, crumbled Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips and lightly toasted, for serving Directions: Cut the fish crosswise into thick steaks. Reserve the heads and tails. Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes, adding a few tablespoons of water (or stock) from time to time to keep it moist. Add the wine and cook for 2 minutes. Stir in 1 cup of the stock. Use a hand blender to puree the sauce, or transfer it to a blender to puree and return it to the pot. Stir in the paprika and saffron, and season with salt and pepper. Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes. Don't let it reach a strong boil, to keep the fish from breaking apart. Remove the pot from the heat. Remove and discard the heads and tails. Cover the pot and let sit for 10 minutes. To serve, put a couple of pieces of toasted bread in each of 4 wide soup bowls. Ladle over the soup with 1 or 2 pieces of fish per bowl.
Winnipeg Free Press
5 days ago
- Winnipeg Free Press
Humble fish stew showcases the underappreciated cuisine of Spain's Balearic islands
In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright citrus are more stalls overflowing with handcrafts, textiles, jewelry and more. The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it's the only remaining market in Spain's Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, the produce changes with the season, showcasing products that define a cuisine that's little known outside the Balearic Islands. Although the islands are better known for their pristine beaches and sun-drenched cliffs, Jeff Koehler's new book, 'The Spanish Mediterranean Islands Cookbook,' aims to give the food some worthy attention. 'It's only a 30-minute flight from Barcelona,' said Koehler. 'But it's amazing to see that it has its own culinary culture.' Mallorca is the biggest of the Mediterranean chain, which also includes Ibiza, Formentera and Menorca, where Koehler, an American, has lived part time for 15 years. Much of the diet is classic Mediterranean, with lots of olive oil, legumes and fresh vegetables. But Koehler said the islands differ from the rest of the region because they were so isolated. The cuisine developed with few outside influences, with locals relying on heavily on fishing, foraging and preserving to survive the winter. Restriction led to creativity. As an example, he cited the moment in springtime when fava beans are suddenly everywhere in springtime. 'Then you start thinking of five ways of making fava beans because it's what's there now,' he said. 'What starts as this necessity of just survival eventually converts into real gastronomic treats.' Locals may pair favas, or broad beans, with mint, spring onions and sobrassada, a paprika-spiced, uncased pork sausage that's like a spreadable chorizo. Or they add them to a frittata-like Spanish tortilla, or use them with cuttlefish, bacon and onions. The result in each case is a humble yet tasty dish, a combination that is typical of the islands. One of the most representative is caldereta de peix, a simple fish stew that is served over slices of toasted day-old bread. Originally prepared with the worthless bycatch that got caught in fishermen's nets, it features a saffron-scented tomato broth with garlic, onion and white wine. The bold flavor is much more than the sum of its parts, and it exemplifies how leftovers can become a delicious classic. 'First came the need to eat,' Koehler writes. 'Then came the desire to eat well.' Caldereta de peix (Fish stew) From Jeff Koehler's 'The Spanish Mediterranean Islands Cookbook' Time: About an hour, 10 minutes Serves: 4 Ingredients: One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil 2 medium yellow onions, finely chopped 1 clove garlic, minced 3 medium tomatoes, halved and grated 1/4 cup dry white wine 8 cups fish stock 1 teaspoon sweet paprika Small pinch of saffron threads, crumbled Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips and lightly toasted, for serving Directions: Cut the fish crosswise into thick steaks. Reserve the heads and tails. Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes, adding a few tablespoons of water (or stock) from time to time to keep it moist. Add the wine and cook for 2 minutes. Stir in 1 cup of the stock. Weekly A weekly look at what's happening in Winnipeg's arts and entertainment scene. Use a hand blender to puree the sauce, or transfer it to a blender to puree and return it to the pot. Stir in the paprika and saffron, and season with salt and pepper. Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes. Don't let it reach a strong boil, to keep the fish from breaking apart. Remove the pot from the heat. Remove and discard the heads and tails. Cover the pot and let sit for 10 minutes. To serve, put a couple of pieces of toasted bread in each of 4 wide soup bowls. Ladle over the soup with 1 or 2 pieces of fish per bowl. EDITOR'S NOTE: Albert Stumm writes about food, travel and wellness. Find his work at
Hindustan Times
5 days ago
- Hindustan Times
Humble fish stew showcases the underappreciated cuisine of Spain's Balearic islands
In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright citrus are more stalls overflowing with handcrafts, textiles, jewelry and more. The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it's the only remaining market in Spain's Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, the produce changes with the season, showcasing products that define a cuisine that's little known outside the Balearic Islands. Although the islands are better known for their pristine beaches and sun-drenched cliffs, Jeff Koehler's new book, 'The Spanish Mediterranean Islands Cookbook,' aims to give the food some worthy attention. 'It's only a 30-minute flight from Barcelona,' said Koehler. 'But it's amazing to see that it has its own culinary culture.' Mallorca is the biggest of the Mediterranean chain, which also includes Ibiza, Formentera and Menorca, where Koehler, an American, has lived part time for 15 years. Much of the diet is classic Mediterranean, with lots of olive oil, legumes and fresh vegetables. But Koehler said the islands differ from the rest of the region because they were so isolated. The cuisine developed with few outside influences, with locals relying on heavily on fishing, foraging and preserving to survive the winter. Restriction led to creativity. As an example, he cited the moment in springtime when fava beans are suddenly everywhere in springtime. 'Then you start thinking of five ways of making fava beans because it's what's there now,' he said. 'What starts as this necessity of just survival eventually converts into real gastronomic treats.' Locals may pair favas, or broad beans, with mint, spring onions and sobrassada, a paprika-spiced, uncased pork sausage that's like a spreadable chorizo. Or they add them to a frittata-like Spanish tortilla, or use them with cuttlefish, bacon and onions. The result in each case is a humble yet tasty dish, a combination that is typical of the islands. One of the most representative is caldereta de peix, a simple fish stew that is served over slices of toasted day-old bread. Originally prepared with the worthless bycatch that got caught in fishermen's nets, it features a saffron-scented tomato broth with garlic, onion and white wine. The bold flavor is much more than the sum of its parts, and it exemplifies how leftovers can become a delicious classic. 'First came the need to eat,' Koehler writes. 'Then came the desire to eat well.' From Jeff Koehler's 'The Spanish Mediterranean Islands Cookbook' Time: About an hour, 10 minutes Serves: 4 One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil 2 medium yellow onions, finely chopped 1 clove garlic, minced 3 medium tomatoes, halved and grated 1/4 cup dry white wine 8 cups fish stock 1 teaspoon sweet paprika Small pinch of saffron threads, crumbled Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips and lightly toasted, for serving Cut the fish crosswise into thick steaks. Reserve the heads and tails. Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes, adding a few tablespoons of water from time to time to keep it moist. Add the wine and cook for 2 minutes. Stir in 1 cup of the stock. Use a hand blender to puree the sauce, or transfer it to a blender to puree and return it to the pot. Stir in the paprika and saffron, and season with salt and pepper. Season the fish steaks and reserved heads and tails with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes. Don't let it reach a strong boil, to keep the fish from breaking apart. Remove the pot from the heat. Remove and discard the heads and tails. Cover the pot and let sit for 10 minutes. To serve, put a couple of pieces of toasted bread in each of 4 wide soup bowls. Ladle over the soup with 1 or 2 pieces of fish per bowl. EDITOR'S NOTE: Albert Stumm writes about food, travel and wellness. Find his work at
Malaysian Reserve
21-05-2025
- Health
- Malaysian Reserve
OMRON Healthcare Evolves the Blood Pressuring Experience with AI-powered AFib detection
Number one doctor and pharmacist-recommended blood pressure monitor brand introduces blood pressure monitors with OMRON Intellisense™ AFib HOFFMAN ESTATES, Ill., May 21, 2025 /PRNewswire/ — Heralding an evolution of the blood pressure monitoring experience, heart health leader OMRON Healthcare today introduced home blood pressure monitors with built-in AI-powered detection of atrial fibrillation. In a medical device first, OMRON blood pressure monitors which feature the company's new novel machine learning IntelliSense™ AFib algorithm will automatically check for AFib during every blood pressure measurement and can provide early detection for a high stroke1 and heart failure2 risk. 'OMRON Healthcare is evolving the blood pressure monitoring experience by making AFib screening an integral part of every measurement. AFib is a serious condition that is widely undiagnosed. With Intellisense™ AFib, we are working to help anyone who uses our blood pressure monitors detect this condition earlier so they can reduce the associated stroke, heart failure and dementia risks,' said OMRON Healthcare U.S. Managing Director Alice Koehler. OMRON blood pressure monitors with Intellisense™ AFib are compatible with the OMRON Connect app and clinical accurate. OMRON Platinum BP5465: Featuring a backlit dual display and storage for 200 readings for two users (100 readings each user), OMRON Platinum is ranked by The New York Times Wirecutter as the overall 'best blood pressure monitor for home use'. OMRON 10 Series® BP7465: This OMRON best-seller features a large, backlit display with TruRead technology, stores 200 readings for two users (100 readings each user), and is recommended by Consumer Reports for its accuracy and ease of use. OMRON 7 Series® BP7360: With a large, easy-to-read display, this compact monitor stores 120 readings for two users (60 readings each user) and is rated by Health & Living as one of the Best Blood Pressure Monitors of 2025. OMRON Gold BP5360: A favorite for its sleek design and bright display, this monitor stores 160 readings (80 readings per user) and is highly rated as a 'premium option' by BPM Reviews for its exceptional accuracy and ease-of-use. 'Our blood pressure monitors with Intellisense™ AFib automatically screen for atrial fibrillation with every single measurement,' said Koehler. 'With this breakthrough AFib detection, OMRON is setting a new high standard for the blood pressure monitoring experience.' AFib is the most common type of heart arrythmia3. Left untreated, the condition increases risk of stroke, heart failure, myocardial infarction, chronic kidney disease, and dementia4. AFib risk factors accelerate over age 40 and include high blood pressure, obesity, diabetes, smoking, heavy use of alcohol, and sleep apnea5. Medical experts say AFib has become a health epidemic6. A study published in the September 2024 Journal of the American College of Cardiology7 found that AFib is three times more prevalent than previously estimated. The American Stroke Association estimates that millions of Americans with AFib are undiagnosed8 and many may not experience symptoms9. OMRON IntelliSense™ AFib incorporates over 300 mathematical indices into a machine learning algorithm that analyzes the Pressure Pulse Wave generated as the blood pressure monitor cuff inflates. A clinical study published in the October 2024 Heart Rhythm Journal10 found that OMRON blood pressure monitors with Intellisense™ AFib can detect disturbances specific to AFib with remarkable accuracy. The FDA granted OMRON Healthcare medical-device authorization for Intellisense™ AFib via the agency's De Novo classification11, a regulatory pathway for first-of-their-kind innovations.12 With the launch of blood pressure monitors with Intellisense™ AFib, OMRON introduced an AFib education hub that explains the condition, its risk factors, and common symptoms. OMRON's AFib education hub provides details on how Intellisense™ AFib works and how OMRON developed the innovation as part of its Going for Zero mission. AFib education extends to the OMRON Connect app, which syncs with every Intellisense™ AFib blood pressure monitor via Bluetooth to iOS® and Android® devices. OMRON Connect charts user readings by the day, week, month and year. The app analyzes a user's trends and habits, presents insights to explain data, and provides daily reminders and progress reports. With OMRON Connect, a user can send heart health readings to a doctor. 'Research shows ninety percent of heart attacks and strokes are preventable13. By evolving the blood pressure monitoring experience with Intellisense™ AFib, OMRON is providing unprecedented at-home access to technologies that can make a world of difference in heart health,' said Koehler. About OMRON Healthcare, Healthcare, Inc., is the world's leading manufacturer and distributor of personal heart health products and an innovator in technologies supporting respiratory and pain management care. With over 50 years of medical device category leadership, OMRON is passionate about empowering people to take charge of their health at home through precise technology. Its market-leading products include a full range of home blood pressure monitors, nebulizers and TENS devices. The company's mission is Going for Zero, the elimination of heart attacks and strokes. With more than 350 million devices sold globally, OMRON provides the world's most recommended blood pressure monitors by healthcare professionals. OMRON Healthcare strives to improve lives and contribute to a better society by developing innovations that help people prevent, treat, and manage their medical conditions. The company provides products and services in over 130 countries. For more information, visit 1 CDC AFib and Stroke AFib and Heart Failure CDC About Atrial Fibrillation AFib and Dementia Risk NIH AHAIASA Journals JACC study American Stroke Association Cleveland Clinic Heart Rhythm Journal, October 2024 FDA De Novo FDA De Novo AI First Cleveland Clinic
