Classy Chefs On PBS

Long before the Food Channel, there was PBS's line up of cooking shows.It started in the early Sixties with the famed ,great Julia Child and continues to today.They maybe quieter than the brighter, more in your face shows on other channels but their low key style speaks volumes.Watching them is like spending time ,learning from a master chef. One of the most famous is Jacques Pepin.Chef Pepin is the child of French restauranteurs.His background is distinguished,being one of French President's Charles DeGaulle's chef.He also helped revamped Howard Johnson's menu back in the Sixties.His shows have always been very quiet, yet informative.Even when he and his daughter,Claudine cohosted a cooking program together, it was never loud or sweetly cloying as some family centered cooking shows are.He shows home chefs not to have any fear with dealing with sometimes foreign or unfamiliar ingredients.The way he makes gnocchis and eggs are poetic, quietly going through the steps, acting much like a thoughtful professor.Another great master chef is Lidia Bastianich.Chef Bastianich is known for her amazing restaurants,Del Posto of New York City and Lidia's of Kansas City and Lidia's of Pittsburgh.Watching her explain the different steps along with her hints is quietly informative.There's no gimmicks, no bells and whistles.She is very good at explaining everything, from why a certain ingredient is used to what knives to employ when cutting meat.Her other show, Lidia Celebrates America is a great culinary travelogue where she explores different ethnic groups, enjoying their customs and show viewers, not only different cuisines but the different traditions and cultures that they've come from. One of the best PBS cooking show is America's Test Kitchen.This is a fun half hour,chock full of advice, hints and recipes.The host, Christopher Kimball is like your favorite professor.He is goofy at times, funny but vastly knowledgeable.He is helped by Bridget Lancaster, and Julia Colin Davison.These chefs create the different dishes while Kimball asks pertinent questions and helps out.There is also the very informative Tasting Lab segment where the audience blind taste tests different foods.This is a great way of finding out what canned and boxed foods are the best tasting. Another informative segment is the Adam Reid who handles the Equipment Corner.This is where he shows different gadgets from blenders to cookie presses and rating from best to worst. The show also centers around weekly themes, from pizzas to roast chicken to crumb cakes.While American's Test Kitchen is primarily American cuisine, PBS has some very good ethnic ones.There's Daisy Cooks with host chef Daisy Martinez who brings Spanish and Latino cuisine to viewers.Scandanavian cooking is shown in New Scandanavian Cooking, a rarity, because there has never been an interest in this ancient and varied cuisines along with shows solely featuring Thai and Jewish cooking. PBS may not have flashy food shows with personality super stars,but it does have quality cooking shows with great master chefs. Home chefs will learn as much as if they took a cooking course.There a&e Re lessons to be learned and great recipes to try.

The Loving Kitchen,The Best Cookbook Ever!

Everyone should have at least one really good cookbook in their library.This should have a mix of comfort foods, fun dishes and culinary classics.If you don't have such a cookbook, there is one that has all of these components.TheLoving Kitchen (Nelson Books Publishers) is a great must have or must give. Leeann Rice has crafted this perfect cookbook.Every kind of dish is mentioned, Every meal is covered.What I like and that is so striking about it, is the the book is very homey.It's like a favorite relative or a best friend giving you both advice and recipes.Ms Rice's personality comes out strong ,a rarity in any cookbook.The end of the book is dedicated to creating memorable and fun family dinners along with ideas about reaching out to both neighbors and community, Ms. Rice a food blooger includes recipes that could easily be used in a church pot luck dinner or at a sophisticated summer party.This is a great book due to it's variety.Another plus is that she spells everything put.There may be many steps in a recipes but they are clearly written out so there will be no errors.Also there's no need torun down to some specialty food mar let to pick up an unusual spice or odd vegetable.Everything is readily available from the nearest grocery.To be honest you can have a whole day's worth of recipes from this cookbook.Start off with her eggs in a cradle, simple poached eggs cooked in dinner rolls, have one of her salads or soups for lunch and end the meal with either a casserole or meat dish ,followed by one of her many given desserts. Again the variety of The Loving Kitchen is just astounding.The breakfast dishes alone come in two categories and reflect her life in Nashville, TN?There is the must try sugared bacon that would go well with any egg dish along with the baked oatmeal.which is a kind of breakfast casserole.She laso has Sweidsh pancakes as well as the buttermilk kind too.Since she is a transplanted Southerner., Ms. Rice does have some good old fashioned casserole recipes.There is a chicken and rice one, great to make when there's dinner guests along with a hot chicken salad one.The Fiesta Noodle Bake is sure to be a family favorite.It is rich with simple spices like chile,cinnamon and red pepper.There are also very chic recipes too.Ms.Rice has penned down some excellent seafood ones such as pan seared scallops with orange butter sauce and lemon herb crusted fish filets.There are recipes on whole wheat pasta as well as on lasagna pinwheels.What is also unusual about this book is the special attention give to sides.To be honest, they could easily star as the main dish in a meal.She gives us the elegant green bean bundles, that are tied together with bacon and roasted Brussels sprouts with pancetta.Serve these with Ms Rice's roasted chicken for a truly simple yet classy dinner for guests.Sandwiches are not forgotten either and she includes a great guide to making different types of panini.Finish with any of her desserts such as her Nickerdoodles, her take on the classic cookie, nake after her son,Nick or her oh so sweet strawberry cupcakes.There are also yummy crisps and cobblers too along with a dark chocolate strawberry shortcake and frozen margarita pie. TheLovingKitchen is the must buy must have book.It is a great cookbook, chock full

Easy Summer Birthday Cakes

Summer birthdays are always fun.There's barbecues, sangria, and of course cake.The only problem with the last is baking is not fun even in air conditioning.The best idea while keeping it homemade is easy to make no bake cakes.These are fun and just as yummy as the baked and iced kind. One of the easiest and tastiest are the Jello No Bakes.These consist of a quick crust or base, a mousse like center and creamy toppings.There are easy cheesecakes ,including a home style and cheryl one.You can customize them by adding either melted or solid chocolate chips along with adding slivered or ground almonds to the crust.There's also a fun peanut butter cup cake and and Oreo flavored one too.These are wonderful ends to any party and take fifteen minutes at best to just whip up and assemble.These can also be made into cupcakes by making the dessert in muffin tins. Jello itself has a slew of no bake cake recipes that would make the perfect birthday cake.Try layering different varieties of Jello to create an airy but flavorful confection.Cream cheese plays a big part in creating a no bake treat.You can blend it with Cool Whip and other flavors such as chocolate or citrus to create an airy and light slice.Start with either a simple Graham cracker or ground cookie crust as the first layer, then add the cream cheese and cream mix.Decorate with fruit slices or chocolate curls depending on what you ,'ve made. Refrigerator cakes are another fun summer birthday treat.One of the most easiest and the most elegant is the chocolate wafer log.This is a no brainer to create.Just take those famed chocolate wafer cookies and layer them on their side, using the topping as "mortar"to glue together.You can use chocolate Cool Whip for pure decadence .You can even add a side of bananas or cut strawberries to cut the intense flavor.Another icebox cake is the classic Nilla wafers with a custardy cream.The original recipe calls for raw eggs but if you're having qualms about this omit them and just used whipped topping mixed with pineapple and any kind of nut meats.A variation of this is a dessert loaf made with condensed milk and the addition of raisins .Icebox cakes can also be made with crushed graham crackers.Layer the crackers and then heap on layers of CoolWhip and fresh fruit such as sliced peaches.For a quick spin on the classic Brown Derby cake, alternately layer chocolate Graham crackers, whipped topping and slices of bananas and strawberries.Reserved some crackers to be crushed and sprinkled on top of the cake.You can also do a home made ice cream cake this way too.Layer the crackers with softened ice cream for a really special treat. Summer birthdays need a summer cake.Whip up a cool airy creation ,perfect for a balmy nice.It's not only a greatbway to end a special birthday meal but also to celebrate a summer baby.

Cool Salads That Are Hot

Pasta salads are a staple during this sweltering days. As cooling as they are , they can be a bit boring.After all there's only so much you can do with macaroni doused with runny mayo.However zing and zest can be added for a new twist.Toss in a few exotic ingredients and you have more than just a simple bowl, you have an adventure. David Tanis explored this in his A City Kitchen column in yesterday's New York Times Dining section.He recommended Also mixing the pasta at times and trying something different such as couscous.He combines pearl or Isreali couscous.This is slightly different than regular couscous, in the sense it is smaller and nuttier tasting.Mr. Tanis brings the flavors of the Middle East with dashes of turmeric,cinnamon and cumin.It has homespun American familiarity with potatoes,roasted peppers green beans and tomatoes.Torn mint is scattered on top for more color and another layer of flavor.The finished salad is bright and colorful,perfect on it own or as a side to any kind of kabob or grilled lamb.Regular couscous can be used too , although it won't be as flavorful as the pearl variety. Couscous and it's cousin bulgar are great in cold salads and they're a nice alternative to lettuce and pasta.Incorporate these grains in your summer dining to liven up meals and parties. Mr .Tanis also gives his take on the pasta salad. It 's a kind of riff on Pasta al a Norma.This is made with eggplant and unlike the hot pasta dish ,the vegetables which include tomatoes are cooked separately.The first is cooked over a stove top grill while the tomatoes are broiled.Mr.Tanis recommends cooking ziti, his pasta of choice,in very salty water until al dente.The dressing is a simple olive oil mixed with pepper flakes,or peperoncino as well as garlic.Another pasta spin is on cold buckwheat noodles that are much beloved by both the Japanese and Koreans.The soba noodles are usually served in cold to ice cold broth however Mr. Tanis nixes the broth, opting instead for a second bath in ice cold water and then patted dry with a paper towel.He adds traditionally used vegetables such as cucumbers,scallions and radish sprouts.The dressing is a mix of sweet and hot,miso mixed with mirin and soy sauce.Cayeene pepper is added for zing while sugar brings the undertone of sweetness.Lime juice is also put into to give a burst of citrus.This salad is just perfect on it's own, great after a Sunday at the beach. Pasta salads need not be those sad mayo drenched affairs that evoke grimaces and upturned noses.These are bright and fun, exotic and fun.Serve this to liven up your summer table.

Your Summer Cooking Guide

Everyone thinks summer cooking is a snap.It is, if you do it right.To be honest all you need is a grill ,different meats and seafood along with,veggies and spices for a season of simple cooking.All you need is guide and voilà, tasty and healthy meals. Melissa Clark provided a guide like this in today's New York Times Dining section.This is a keeper because it not only give you the basics but also advice and hints.I like the part about grills and cooking over both direct and indirect heat.This is the key to the perfect barbecue.Meat should be cooked indirectly while smaller foods such as shrimp should be grilled on direct heat.Charcoal should also be carefully added throughout the grilling for a steady fire?Another handy tip is bringing big boned meats such as ribs, whole chickens, legs of lambs along with beef brisket and pork butt should be brought to room temperature to ensure a cut that won't have a frozen center.This may take several hours however.Marinate everything except burgers and sausages(this includes hot dogs) for anywhere from one hour to twenty- four.Marinades should have some oil in them and half a teaspoon of salt to every pound.Other ingredients for a good marinade are spices,herbs, garlic and lemon.Ms Clark also reminds us that big pieces can take anywhere from two to seven hours to fully cook. Smaller pieces take only one half hour to forty five minutes.Shrimp and other fish can be cooked in a fish basket (check Williams Sonoma or Sur la Table for this)Veggies can be put in a basket as well or laid perpendicular to the grill.Corn can be grilled with or without the husks.An ear will only take two to four minutes to fully cook up. There are other basic recipes included too.She recommends cooling summer soups made from both fruits and vegetables. Start with a blender comes the suggestion.Treat the soup like you're making a smoothie.Add three cups fruit or vegetables to one to two cups of liquid.Toss in a few ice cubes and a healthy pinch of aromatics.These soups are great to make and eat on an exceptionally hot workday.It takes minimal effort to both whip up and eat.Try the both spicy and sweet cantaloupe and jalapeño combination or a refreshing tomato and cucumber potage.Ms. Clark also simplifies salads The secret to a good one?Treat them like the main dish instead of the second rate side.One of the most classic to be redone is potato salad.Try the German style which is the addition of the flavorful bacon and bacon grease plus cider vinegar and dill.For an exotic spin that will go well with shish kabobs is the MiddleEastern style.This has the sweetness of pomegranate and molasses blended with the kick of garlic and toasted coriander seeds.A dash of lemon juice gives it some freshness. For a more American salad,try the buttermilk version that also has the briny tang of anchovies plus the traditional green goddess dressing.Healthier salads are also included.They are rice, quinoa or faro loaded with summery add ins like olives tomatoes and camatalopes.Ms. Clark also includes the how to for spice mixers such as gremolata and sukkah along with a sweet and spicy brown sugar curry infused dry rub. Ms. Clark gives us a fantastic and easy to read summer cooking guide. Use it to create the perfect barbecue or outdoor dinner.you'll always have a great warm weather dinner with this.

Your Vacation Kitchen Check List

Many people are heading to their vacation homes right now.Nothing beat a getaway in a private house., whether owned or rented.One of the best things is having your own kitchen.This is great in providing your family with fresh food and freshly cooked meals. However in order to make it a holiday ,make sure that your getaway kitchen is fully stocked with all sorts of supplies. Many second home owners usually make sure that their kitchen appliances is in working order by opening up their homes in May.However pots and pans along with tools are left ignored. Recheck everything. Handles may be loose so a new pot or pan may have to be bought.Don't go wild thoughamd run to the nearest department store for an expensive replacement. Many shore towns have supermarkets that sell all sorts of kitchen must haves .Also make sure you have plates and utensils(although if you want to take it easy, use the sturdier Chinet paper plates and bowls along with dollar store knives, forks and spoons)If you're staying by the ocean, then have lobster crackers and seafood forks.If you're big on grilling, then just have a hibachi or a simple grill.Some vacation rentals are lucky to have a microwave.This is great for making popcorn for those rainy days or for reheating leftovers from eating out in local restaurants.If you want you can bring an electric mixer from home or purchase one locally.Again don't go wild and get a fancy one.Another idea is going old school and just using forks and spoons for beating eggs and batter.Some of the most important tools to bring are a spatula,an all purpose knife and a spaghetti spoon along with a wooden spoon and ladle..Again if you forget any of these, check local supermarkets or even the dollar store where you are for them. As for staples, flour is always good to have.This can be used to make pancakes, or even batter for fried fish chicken.Eggs are a must have too because you can use them for breakfast but also as an ingredient in other dishes.For the kids milk and juice are better choices than soda(and they'll have plenty of that when they"re on the Boardwalk or at the amusement park)Take advantage of local farms.Here you can buy fresh tomatoes perfect for primavera sauces,along with fresh picked corn.These farms also sell peaches,blueberries and strawberries, perfect snacks to noshonat the beach or by the lake.Farms also have just baked pies and breads which are always a nice treat.A shore holiday also means seafood.Buy lobster and cod along with crabs from neighborhood sellers.They may also have clams and mussels too.These last are versatile, being perfect roasted, or steamed. Even though it is a holiday, try to eat properly.Try to stay away from too many fast food joints and treats.Eating where're your staying ensures that everyone will not overload on junk and ruin their digestive systems A rental or second home kitchen should also be part of a fun getaway.Make sure that yours is not only fully stocked with good and healthy food but with working appliances.There's nothing like enjoying a barbecue or seafood pasta prepared in a well working kitchen. make sure that yours sin this condition for a dream vacation full of good food and easy cooking.

Summer Harvest Fun

One of the best times to get creative in the kitchen is the summer.There is so much produce to experiment with along with different cooking and prepping techniques.Go to your local farm ,farmer's market or even your garden to get the ingredients of a fun meal. Tomatoes are in abundance right now.Many farms and gardens are yielding big juicy beefsteaks along with smaller varieties of plums and cherry kinds.These give home chefs the opportunity of creating a tomato only salad or a truly tasty Neopolitan bread salad.This last is a mix of any kind of tomato sliced up and marinated with chunks of stale Italian bread marinated in a garlicky vinaigrette.If you're a tad more adventurous then try a stab at ho,e made ketchup. You do need a lot of them, about three pounds, however most farmer s mArkets do sell tomatoes by the bushel.Another fun tomato dish is salsa.Nothing beats a bowl of freshly made tomato salsa ,especially at a barbecue or pool party.Corn is also in abundance .Try barbecue roasted corn ,not just with butter but with a tangy olive oil spread ,heightened with garlic and oregano.If you're still a butterphile then make flavored butters such Lemon and garlic but also think about honey, maple or chile butter spread.Peppers and onions are also in harvest right now.You can try stuffed peppers with grilled steak bits and tomato sauce or used as part of shish kabobs.Onions are also good in a tangy salad or minced as a burger topping. Summer fruit is all over the place right now too.Strawberries are still being picked as are blueberries. You can cook both up with a simple sugar syrup to use over wafflers or vanilla ice cream.Use these along with other fresh fruits in different andinteresting homemade ice cream flavors.Try a blueberry basil combo or a peach and prosecco sorbet.Crisps are one of the easiest and fun desserts to try, especially for novice home chefs.It's an easy cooked fruit stew with a.crunchy buttery topping.Cobblers are another fun summer treat,easily made with Bisquick.They're just a simple batter with any kind of fruit, even blackberry.Fruit can also be used in savory dishes too.Think peach and strawberry pureed in a chicken marinade.Blackberry and even blue berries work well in a steak marinade or even as a chutney alongside a grilled flank or skirt steak.Salads are definitely more zinger with the addition of fresh fruit.Just don't add a mélange of it ,that it overpowers the other ingredients.A better idea is using pureed fruit in a homemade dressing instead.Also juicing fresh fruits and adding the juice to ice tea is another fun and easy way to enjoy the produce of the season. A full summer harvest is like an artist's palette.They're so many different ones to use in creating a fun culinary masterpiece.Pick up or just pick your supplies now for some inventive and tasty cooking.