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The Glycaemic Index Diet
The gi index weight loss program is based around the glycaemic index, a chart showing foods and an indicator of the rapidity with which the carbohydrates of the food gets transformed to glucose in your blood stream. The believe is that long-acting foods (ie those food types with a low Gi score), keep you satisfied for a longer period of time and help to take in fewer food without starving yourself.
It is also very good for diabetics, as the low GI foods are helpful in minimizing rises in glucose secretion.

Pine Apple Inn & Bakehouses Burgundy Shallot Sauce Recipe

	Category	Sauce Recipes
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Ingredients And Procedures

4 To 6 med shallots

1 Clove garlic

Olive oil 2 tb Balsamic Vinegar

2 c Good quality Burgundy Wine

4 Sprigs fresh Thyme

3 c Reduced brown veal stock

Salt Pepper 1 t Or 2 unsalted butter

- optional 1. Peel and finely slice shallots. Peel garlic.

2. Saute shallots and garlic in a little hot oil over medium heat for 2 to

3 minutes.

3. Deglaze pan with balsamic vinegar and reduce until vinegar almost

disappears. Add wine and thyme. Bring to boil then simmer slowly until shallots have absorbed all the wine. 4. Add veal stock, bring to boil and simmer slowly until reduced to a third

of its original volume. With a small ladle skim off any scum that rises to the top. Remove from heat, discard garlic and thyme. 5. Season to taste with salt and pepper. Serve with grilled beef or veal.

Sauce can be enriched by whisking in 1 or 2 teaspoons ( to taste ) of unsalted butter. Makes 2 cups sauce or 4 to 6 servings. This dish was published by Toronto Star Starweek, Mary McGrath's Chef's Showcase in the issue of March 12-19, 1994 The recipe was requested by Al Malinauskas of Thornhill, Ontario who writes: "My wife and I celebrated our 25th wedding anniversary last summer at the Pine Apple Inn & Bakehouse. (149 Main St., Unionville, Ontario (416) 940-6639) "The grilled Alberta steak was done to perfection and the

Burgundy Shallot Sauce with it was simply the best that I have ever enjoyed" Credit for the cooking goes to chef David Watt who apprenticed at The Ritz Hotel in London, England, and then came home to work at Sansoucci in the Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991 with James Horner and Allan Bell. They describe the style of cooking here as "a mixture of old and new". Typed into Meal Master format by Eric Decker March 19, 1994. Editor's note: For those of you who wonder what an Aberta steak is, I encourage you to substutite a Texas steak if you can't get the Alberta version [ real thing :-) ]. Both are mighty good snackin' ps. Happy 25th Anniversary Al, I hope you and your sweetheart have another 25 or 50 together.

Posted by Eric to Fido Cooking Echo March 19, 1994 Internet Email: eric.decker@canrem.com or Fido NetMail 1:229/15

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<h1>Pine Apple Inn & Bakehouses Burgundy Shallot Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 To 6 med shallots <P>1 Clove garlic <P>Olive oil 2 tb Balsamic Vinegar <P>2 c Good quality Burgundy Wine <P>4 Sprigs fresh Thyme <P>3 c Reduced brown veal stock <P>Salt Pepper 1 t Or 2 unsalted butter <P>- optional 1. Peel and finely slice shallots. Peel garlic. <P>2. Saute shallots and garlic in a little hot oil over medium heat for 2 to <P>3 minutes. <P>3. Deglaze pan with balsamic vinegar and reduce until vinegar almost <P>disappears. Add wine and thyme. Bring to boil then simmer slowly until shallots have absorbed all the wine. 4. Add veal stock, bring to boil and simmer slowly until reduced to a third <P>of its original volume. With a small ladle skim off any scum that rises to the top. Remove from heat, discard garlic and thyme. 5. Season to taste with salt and pepper. Serve with grilled beef or veal. <P>Sauce can be enriched by whisking in 1 or 2 teaspoons ( to taste ) of unsalted butter. Makes 2 cups sauce or 4 to 6 servings. This dish was published by Toronto Star Starweek, Mary McGrath's Chef's Showcase in the issue of March 12-19, 1994 The recipe was requested by Al Malinauskas of Thornhill, Ontario who writes: "My wife and I celebrated our 25th wedding anniversary last summer at the Pine Apple Inn & Bakehouse. (149 Main St., Unionville, Ontario (416) 940-6639) "The grilled Alberta steak was done to perfection and the <P>Burgundy Shallot Sauce with it was simply the best that I have ever enjoyed" Credit for the cooking goes to chef David Watt who apprenticed at The Ritz Hotel in London, England, and then came home to work at Sansoucci in the Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991 with James Horner and Allan Bell. They describe the style of cooking here as "a mixture of old and new". Typed into Meal Master format by Eric Decker March 19, 1994. Editor's note: For those of you who wonder what an Aberta steak is, I encourage you to substutite a Texas steak if you can't get the Alberta version [ real thing :-) ]. Both are mighty good snackin' ps. Happy 25th Anniversary Al, I hope you and your sweetheart have another 25 or 50 together. <P>Posted by Eric to Fido Cooking Echo March 19, 1994 Internet Email: eric.decker@canrem.com or Fido NetMail 1:229/15 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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