Mary Sue Millikin, Super Chef, Super Mentor

Foodie Pantry recently received the privilege of interviewing Chef Mary Sue Millikin,the creator of both the famed  City Café and The Border Grill in Los Angeles. She also just competed a mentorship  on the new competition show on Ora TV. "America Cooks With Chefs  which shows the average home chef how to cook both healthy and delicious A special gift are low calorie recipes from the show , including one from  Chef Millikin's mentee, Vinita, seen at the end of this interview. Enjoy everything!

 

Foodie Pantry: What interested you about ‘America Cooks with Chefs’ and why did you join? 

Mary Sue Millikin:I love sharing my passion for food with others, and I’m very interested in how diet can contribute to a healthier body and planet.  ‘America Cooks with Chefs’ was such a great opportunity to share good tips and pointers on what I’ve learned over the years with home cooks around the country.   

FP: Did you learn anything from your experience on ‘America Cooks with Chefs’?

MSM: I'm always learning!  I was surprised to find that Vinita, my mentee, was putting herself in a food prison because she couldn’t find another way to manage her weight other than eating the same bland food all the time. I was shocked to learn that this was an issue for many people, and I enjoyed the challenge to help her broaden her view on delicious, healthy food. 

FP: What is your best tip/s to live a healthier lifestyle?

 

MSM:

• Foods that are high in fiber are a dieter’s paradise because they satisfy without adding too many calories.  I like to add chickpeas, white beans, roasted cauliflower or beets to a salad to increase fiber in my diet.  
• Your body doesn’t always know when it’s had enough food right away –it can take up to 20 minutes for a person to feel full after they’ve had enough food already, during which time you might keep eating. To cut back on this effect I quell my hunger throughout the day with small snacks of carrot & celery sticks or a couple of nuts then sit down to meals with friends or family and eat slowly. 
• The habit that helps me the most is to have healthy snacks on hand, wherever I am, at my desk, car or the refrigerator at home. I don’t buy anything that isn’t healthy for me. I’m surrounded by food all the time, but once you have the awareness, you have an idea of what to grab and what to avoid. 

FP: How did it feel helping and mentoring a home chef?

 

MSM:I love the explosion of the American food consciousness over the last 25 years.  Nothing makes me happier than helping people who love to cook at home learn some of the tricks of the professional trade.  

FP: Was Vinita open to all your suggestions? Was she a good student? 

MSM: Vinita was a fantastic student, she truly loves food, and is constantly trying new things and quite talented in the kitchen already.  It was fun to help her wrap her mind around a bunch of new ideas and techniques.  

FP: What are the healthiest dishes that you have created both for your restaurant and at home? 

MSM:I’m fan of an 80/20 dish, with 80% of the dish being plant based, and protein being a compliment or accent to the dish. I love healthy salads with seared meat or fried egg on top, or a red bean stew with root vegetables, where a little bit of smoked ham hock has flavored the dish. When I taste those dishes, I feel that even a die-hard meat eater will be satisfied.  

FP: Who was your mentor and did he or she leave a lasting impression?

 MSM:   Jovan Traeboyevic employed me at Le Perroquet, which was the restaurant I was working at when I met Susan Feniger.  His attention to detail when procuring ingredients was awesome, and set me on a path to only settle for the best ingredients, not always the most expensive ones, that make the most sense for the dish.  

FP: Will you mentor again?

 

MSM:Yes. As a chef and owner, of 5 restaurants with over 400 employees, mentoring is a huge part of my job. I take it seriously and try to improve all of the time.  

FP: What is your favorite Mexican dish? Do you make it often? 

MSM:Tacos. They are the perfect food.  I make them every day at work, and at home very often, my kids love them.

 

 

Colorful Chile Relleno  

Big on flavor and veggies, but low on calories and super satisfying.   
Serves 4 
5 Poblano chilies (choose uniformly shaped peppers for stuffing)   
1 red bell pepper 
1 yellow bell pepper 
1 cup green garbanzos (or substitute canned garbanzos)     
2 cups butternut squash, peeled and diced ½”  1 onion, peeled and diced 1/4"   
2 Tbsp. Olive Oil 

1/2 cup plus 2 Tbsp. grated Mexican Manchego or Monterey jack cheese (or any cheese that's good for melting)  
1/2 cup plus 2 Tbsp. grated Cotija (or any salty, dry cheese like Romano, Parmesan, Pecorino)   
Sea salt and freshly ground black pepper, to taste 
Chipotle salsa (see recipe)   
Crispy tortilla strips for garnish (see recipe) 
Optional garnish (if calorie count is not too high),  2 Tbsp. plain yogurt (full fat) for drizzling over hot chile before the tortilla strips. 
   
Roast peppers over an open flame or under the broiler until skin is charred black, but the flesh is not cooked soft.  Place in a paper bag to cool.  When cool enough to handle, rub the charred skin off the peppers and on 4 of the poblanos cut a slit and carefully remove the seeds, ribs and core - leaving the stem intact.  Take the remaining poblano and the 2 bell peppers, remove the stems and seeds and cut into 1/2" dice.   
 
Bring a pot of well salted water to a boil and add the diced butternut squash, when just tender drain and place cooked squash in a single layer on a plate or cookie sheet to cool.   
 
In a skillet, heat the olive oil over medium heat and add the diced onion with salt and freshly ground black pepper.  Cook until slightly golden brown, about 10-12 minutes, then add the garbanzos, squash and diced poblano and bell peppers.  Cook together 5 minutes over medium heat stirring and tossing to combine well.  Remove from heat and place in a bowl, add 1/2 cup each of the grated cheeses and mix well to combine.  Taste and adjust seasoning.    
 
Preheat oven to 350 degrees.   
 
Place the 4 whole poblano chilies in a casserole and divide the stuffing between them.  Sprinkle the remaining 1/2 Tbsp. of each cheese over the filling in the pepper's opening.   
 
Bake at 350 degrees for 20-25 minutes or until the filling is piping hot and the cheeses on top are golden brown.   
 
On each plate, place a 1/4 cup chipotle salsa to one side, then place hot poblano in the center of the salsa, drizzle with the yogurt and top with crispy baked tortilla strips.  Serve immediately with watercress jicama salad alongside the relleno.   

 
Chipotle Salsa 

 4 Servings
2 Dried chipotle chilies, stems and seeds removed 
2 Roma tomatoes 
3 Garlic cloves 
½ Small onion, sliced thinly 
1 ½ Cups Water 
1 -1 ½  Teaspoons Salt (or to taste) 
Place all ingredients in a small pot, bring to a boil, reduce to a simmer and cook gently 20-30 minutes.  Puree in blender and reserve for serving chile rellenos.  

 

 

Crispy Tortilla Strips for garnish (optional) 
4 Servings 
1 Tbsp. Olive Oil 
1 tsp. lime juice 
1/4 tsp. salt 
1/4 tsp. hot paprika 
1 (6") flour tortilla 
 
Preheat oven to 350 degrees. Mix oil lime juice slat and paprika together in a small bowl and stir until salt is dissolved.  Place tortilla on countertop and brush this mixture onto the tortilla both sides, coating evenly.  Slice tortilla into 2" strips and then slice those strips into very thin (1/16") strips. Spread out in a single layer on a non-stick baking sheet (or parchment lined) and bake 7-10 minutes or until crispy.  Cool completely and sprinkle over chile relleno. 
 
Watercress and Jícama Salad 

Serves 4 

1 small or ½ large jícama, peeled 

3 bunches watercress, (About 3 cups), trimmed and washed 

  

Lime Olive Oil Dressing 

1/4 cup olive oil  

2 tablespoons freshly squeezed lime juice 

2 tablespoons white balsamic vinegar 

1/4 teaspoon sea salt 

1/4 teaspoon freshly ground black pepper 

Thinly slice the jícama and then cut into 1/8-inch-wide strips.  Combine the jícama and watercress in a bowl. 

Whisk together the olive oil, lime juice, white balsamic vinegar, salt and pepper.  Pour over the salad and toss well to coat.  Serve immediately on chilled plates. 

Garnish with spicy pepitas.  

VARIATION 

For a fuller-bodied salad, fan avocado slices across the top and drizzle with cracked black pepper garnish. Let’s add avocado if we can afford the calories!  

 

 

Spicy Pepitas 
Makes 1 cup 
1 cup pepitas (raw hulled green pumpkin seeds) 
½ teaspoon freshly ground black pepper 
¼ teaspoon cayenne pepper 
½ teaspoon chili powder or ground ancho chiles 
½ teaspoon salt 
1 teaspoon lime juice 

½ teaspoon olive oil 

Preheat the oven to 375 F.   
Mix all of the ingredients, except the pepitas, together in a bowl.  Toss and coat pepitas in the mixture.  Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. 

 

 

Hibiscus Granita 
Serves 4 
2 cups water 
½ cup dried hibiscus flowers tea 
¼ cup agave nectar 
Juice of a ½ Lemon (about 2 Tablespoons) 
Bring water to a boil with the hibiscus flowers tea.  Add agave nectar and simmer for about 3 to 5 minutes. Cool to room temperature and add lemon juice to taste, adjust for sweetness and strain the liquid into baking pans until about 1 inch high.  Freeze, scraping up the ice mixture every 30 minutes to form the granita.   
 
Vinita’s coconut straws 

Makes 20 to 24 cookies 

1 cup sliced almonds 

2 ½ cups unsweetened wide flake coconut 

½ cup chopped dried cranberries  

½ cup chopped dried dates 

4 ounces canned sweetened condensed milk 

Preheat the oven to 325°.  

Line a cookie sheet with parchment paper, or use a nonstick pan    

Spread the almonds on an ungreased baking sheet and bake 8-10 minutes, or until golden and aromatic. Set aside to cool. Place the wide flake coconut in a food processor and pulse to roughly chop.  Add the almonds, dates, apricots and condensed milk and mix JUST until moistened    

Spoon about 2 tablespoons of batter for each cookie onto the lined cookie sheet and gently flatten to circles of about 2¼ inches in diameter. (These cookies do not spread.)  OR chill this cookie dough and roll chilled dough into straws about 4” x ½”, then place on parchment.   

Bake 10 minutes or until the coconut turns very pale golden, being careful not to over brown. Transfer to racks to cool. 

 

 

 

 

Kitchen Cleaning; Old School Versus New

Just as there are two schools of thought regarding processed and artisanal foods there are two distinct thoughts about old school versus new age kitchen cleaning. Many are switching back to the concoctions our grandmothers and great grandmothers used to wash dishes and polish silver. Do they work better than  the commercial cleansers? are commercial soaps and waxes better at getting pots and pans to gleam and shine? That is the question.

Dish detergent is the one cleanser that is almost used every day . Most, such as Dawn is effective, despite its' mildness. In fact it's used on birds and animals that have been soiled by oil spills. To be honest it can even be used as a shampoo, that's how gentle it is. Other brands, like Palmolive, are the same. They're not harmful on skin and not damaging when they accidentally splash onto the face. However there is the school of thought that just uses white vinegar and water  or baking soda. The last is great on removing stubborn coffee and tea stains  and returning cups to their original whiteness. Dishwashing soaps are great for degreasing and for working on stubborn stuck on crusts. Yet again vinegar also works well in this case as well and ketchup (!) as well is great at dissolving those crusty burnt pieces and grease spots.Another novel duo is lime and salt. Liberally sprinkle lime juice over the areas and then sprinkle on a medium layer of salt. Minutes later rinse away to reveal a shiny surface.

As any home chef can tell you cleaning the oven is not only a chore, it's also sickening -literally. Most commercial oven cleaners are effective but with them comes that horrible chemical odor along with  several warnings,A better bet is again, a kitchen cleaner's  best friend baking soda and vinegar. It.s a simple chore of first coating your oven with a baking soda paste and leaving it on for twelve hours.It is then washed off with a vinegar and water mix. Put the last two in a spray bottle and liberally spritz the interior. do the same with the oven racks.Baking soda  and vinegar also work  as an excellent cleanser for silverware too.You will also need sea salt and aluminum foil too. The last is used to transfer the tarnish from the silver to the foil.  salt is also a good cleaner for cast iron pans too. Just scrub it on the surface to remove any grease or leftover burnt bits. The kitchen sink, usually the place where all this cleaning takes place also needs to be scrubbed every now and then, Most of us use bleach to get rid of any of the stubborn tea stains however it's baking soda- again - to the rescue. This miracle powder also clears up clogged drains too.


Howver you clean your kitchen is up to you. The commercial powders and lquids work ell but some can be toxic. You can go back to family recipes using all natural products like baking soda and vinegar. They , too do an amazing job of bringling back the clean. do what works for you to have a spotless kitchen ,

Celebrating A Bad Boy Chef

Before there was Gordon Ramsey and Anthony Bourdon there was Marco Pierre White , an Anglo Italian chef who was the culinary Mick Jagger. He was the original kitchen bad boy, exuding a jaded rock star image while creating amazing dishes.His first cookbook White Heat 25 has been updated, delighting fans and foodies across the globe.

New comer Dwight Garner wrote about this chef terrible in yesterday's New York Times Food section. White's seminal cookbook White Heat influenced a generation of great chefs>Mario Batali and David Chang consider it the most important cookbook of the modern era. He redefined fine dining, bringing elaborate French dishes to the forefront of the then boring English cuisine. He was precise and deliberate , much like most of the great chefs before him.However unlike them , he had swagger.He  was long haired and sexy, smoking a forbidden cigarette in the kitchen , weariness etched on his dark brooding face. Supermodels flocked to his restaurants to try his food and probably to try a taste of him.Like any rock god , he was also explosive, taking his rage on not just  surrounding sous chefs but also on patrons. His most famous move was "The whoosh", a great way of getting rid of obnoxious or rude customers. His staff would first come out ,. clear the table of cutlery and utensils and then Chef White would appear.The tablecloth was whooshed off the table, with the flair of a matador and the offending customers ejected.This only added to his bad boy reputation however those customers didn't have to pay.

It's not surprising that Gordon Ramsey, a time bomb himself in the kitchen, was his protégé. Chef White was not above putting sous chefs on meat hooks or chucked into the garbage tiffs.He made assistant chefs  stand in the corner. His flair in the kitchen was also legendary, wielding intensively sharp knives the way Bruce Lee flung around nun chucks,.Even though he had a three star French  restaurant , Chef white never actually apprenticed in any Paris restaurant which caused a lot of controversy. Many more established chefs founds this horrifying, After all how could he learn to cook haute cuisine and pay his dues when he had stayed in his native England. His influence probably came from his father, a chef, in Leeds, England where the younger Chef White was born in 1961. His mother was Italian , tragically dying in childbirth. Chef White retired from the trade in 1999 but has had a few reality shows along with the short lived NBC "The Chopping Block". Sadly younger chefs now know him as "the man who trained Gordon Ramsey".
Every industry has a rebel. Marco Pierre White was the one for the culinary industry. He was a kitchen rock star, long before, Bourdain, Flay, Batali and Ramsey.

Easy Homemade Pizza

Home made pizza is the best in the world.Nothng beats a hot chewy crust with your choice of favorite toppings.However many find making it a chore, thanks to the labor intensive prep. that doesn't have to be.There are shortcuts to make a pleasant home made meal more pleasant.

Suzanne Lenzer, new to writing to today's Wednesday New York Times Food section, explored this in her article on home baked pies.This is slightly different than the thousands of other recipes.For one it's Ms. Lenzer's recipe and she has been tweaking for almost twenty years so that it has become a fuss free , almost work free dough She is a pizza connoisseur, having authored the book Truly,Madly Pizza (Rodale Books Publisher) which is not only a good read for pizza lovers but also for home chefs wanting a variety of different pie recipes. Unlike traditional recipes , Ms. Lenzer uses a food processor.This cuts out the kneading and punching, with the machine expertly blending and pounding the dough. Afterwards she recommends giving it a few quick folds, then dimple it like focaccia, letting it rise for only twenty minutes.That's it. No waiting overnight for the dough to rise, no table to mess up. Just a neat way of creating a versatile dough.

Another excellent facet about this dough is that you can freeze it. Usually most home bakers
stick pizza dough  in the fridge if there's left over. It only lasts  really a day or two and then it has to be thrown out. The better way, as Ms. Lenzer suggests is freezing it for future use. When it's ready to be used, it just has to be thawed out . This reactivates the yeast which allows for a double rise. This also helps to develop the flavor as well, resulting in a tangy base and crustier crust. several batches can be made so pizza can be eaten two or even three times a week much to the delight of family pizza lovers. The dough itself is the basic one , made with bread flour , water and olive oil along with medium milled corn meal. This last is  used when the dough is being kneaded a second time  to get it into the pie shape. The dough can also be used for calzone too., those socklike treats, filled with ricotta and ham,Home bakers will enjoy having this quick dough for experimenting with different topping and styles of pizza They can try a pizza Bianca or a margherita one week , while trying a variety of focaccia and little  pizzas the next.

Homemade pizza is always a treat. Imagine baking it two or three times a week.It can be done thanks to an easy recipe that takes away that dreaded an messy prep time

Spring Cleaning Your Kitchen

Yup,it's that time of year when the house needs to be spiffed up. With April comes the urge to change curtains and clean out closets.While the rest of the house gets the lion's share of attention, the kitchen suffers. It too needs to be cleaned out and reorganized too.It makes for healthier cooking and  healthier eating.

One of the first places that needs a thorough cleaning is the fridge. Many of us use ours as a modern day pantry, sticking everything and anything in it.This is a bad habit. because doing so quickly clutters up the shelves and drawers.A sparse refrigerator is a healthy one. Throw out those little odds and ends, like that barely empty jar of salsa you opened in January or that forgotten orange you meant to eat back in March .There's probably an errant yogurt from February that seriously needs to meet the garbage can too. Check sauces and dressings too,.If they look too syrupy or gummy, toss. As for the freezer, if you want to defrost it  now go ahead. it will be getting a lot of work come summer. Luckily , though,  most frozen foods don't go bad.Ice cream can be kept for a month or two past its' expiration date. Mcrowave dinners can be kept until their expiration date. Homecooked meals usually will hold up for three to four months in the fridge an then after that they're better off in the trash However chicken and turkey can last for up to six months . spice racks also need to be clean. Herbs like rosemary and oregano can last to two to three years while ground spices such as cinnamon and nutmeg can last the same amount of time as well.

Spring cleaning can also mean re evaluting your large and smaller appliances. If anything doesn't seem to be working , then look into either repairing it or buying a new one. Dishwashers last nine years while fridges can last longer at thirteen. Stainless steel sinks have to be replaced every five to tne years while ovens  can last for thirteen for electric  to fifteen years for gas. Cabinets can last for literally half a century. Gadgets should be examined for any frayed wires and loose parts. Knives can be sharpened to return them back to their original sharpness. As for those plastic containers that hold everything. these can be kept for almost a decade. Just be on the look out for cracks and rough spots due to washing. Sponges need to be replaced after every six months, however if yours is grungy at two months, toss it. Kitchens also need sprucing up too. Kitchen curtains tend to pick up grease vapors as well as splashes.wash and replace them with  light, brighter ones. Windows need to be cleaned too along with vents. Spring is also a good time to clean the oven especially after all those months of holiday roasting and baking.,

It's Spring and that means serious cleaning. Treat your kitchen the same way you do the rest of the house. Spruce it up, chuck the out dated or broken stuff . Just  spiff it up for the new season ahead.

A True Taste Of Rome

Nothing beats Roman life, especially  the culinary life.There are mouth watering cold cuts, heavenly gelati and the best part of the city,tons of fresh air markets selling fresh verdure or vegetables and frutti, fruit.Now there's a new book, a hybrid of cook book and tour guide to show you around the Eternal City,

Elizabeth Minchilli has given us this interesting book, Eating Rome:Living The Good Life In The Eternal City (St. Martin's Griffin Press) and it is a view into Italian life and cooking. It is the perfect guide for those not only spending a holiday in Rome but two or three months. Every aspect is covered, from breakfasts to desserts. She dispenses useful advice and tips when eating at trattorias along with how to properly eat pizza. There is a mini dictionary and lesson how to cook and serve roman veggies such as artichokes,There is even a chapter on cooking like an Italian mama and how to make it perfectly like she does. The book is also a great travel guide with dozens of ristorantes, gelaterias, and trattorias reviewed in short, punchy paragraphs. This is perfect for first timers, wanting to experience the entire Roman food holiday.Ms. Minchilli lists coffee shops to enjoy an espresso and also explains why tourists should never end a meal with a cappuccino (it's a breakfast coffee). There are also a chapter on the head to tail dining as well and how to enjoy that everyday luxury- a  fresh tripe sandwich .

The book is also excellent for true Roman and some Puglese recipes (Ms. Minchella's husband is from Bari)It's perfect for recreating dishes and giving the family table that dolce vita feeling. There are traditional dishes such as rabbit vignarola, a spring stew made with rabbit, fava beans ,peas and artichokes.Unlike other Italian cookbooks, Ms. Minchilli  features many green or verdure recipes There is an entire chapter on the star of the local cuisine, artichoke. It is popular, first being made in the Jewish Ghetto. She gives the recipe for  carcioffi de giudea , crispy deep fried chokes that are easy to make and easy to eat How to make a good Panini, always a puzzle to American home chefs is demystified along with a helpful guide regarding the breads used.Another treat of Roman dining is coffee and there are some delicious recipes such as an almond coffee, made with homemade almond milk, PIzza and pasta are also included along with some  very versatile pancetta recipes.She wrote about  grappa too, that dessert must have , perfect for relaxing and curling one's toes.

For anyone going to Rome or just those home chefs who love the city's unique cuisine , Eating Rome:The Good Life In the Eternal City is the perfect gift. It captures the flavors of a city known for delicious meals an desserts, coffees and sweets. It is the a sweet paean to a flavorful city, full of good foods and yummy treats!

Easter Prep Time

Many home chefs are anticipating Easter.It's  a beautiful spring holy day  bursting with bright colors and tempting foods. It is also a great time to try out the season's best, whether it is the verdant asparagus or the lush artichoke. To make the holiday meal perfect , make sure you're prepped and ready for cooking the big meal.

Luckily baking and candy making can be done the night before. Easy candy treats such as birds nests,a simple mix of chocolate and coconut can be made in minutes and left to set overnight. Any sweet desserts such as cakes and cupcakes can be baked and frosted, all set to go come Easter. The same goes for dyed eggs. By now most families should have those hard boils sporting rainbow colors. However don't set out anything egg, whether the real thing or plastic now, and  let it be left out overnight. Raccoons and even foxes can sniff them out and make a meal of actual eggs or try to chew the plastic ones which is harmful for them. Set the eggs aside and put them out a couple of hours before the hunt begins.Another thing to do tonight is make up any favors and place tags for family .This can be fun for  tweens looking to help out .Also, if you feel you won't have enough time  tomorrow, set the table tonight . It's a few minutes shaved off tomorrow's busy schedule.

The night before is usually a time to start prepping the main meal and side dishes.Ham and lamb can be cooked in a low oven the night before. The first can be boiled first and then cooked tomorrow to give it a nice crackly crust. As for the sides, asparagus and artichokes  are best prepared right before cooking. .However if you're having  the asparagus topped with butter  and hardboiled eggs, then  make the eggs now and then peel and slice tomorrow  If you are making baked beans to go with the ham, however they do have to be soaked overnight before baking..if you know your oven will be in full demand tomorrow , then bake dinner rolls now and then store them in an air tight container to keep them fresh. One must is setting out all the utensils, pots and pans tonight so that it'll be a snap to start cooking tomorrow. Also you won't have to have your own version of an egg hunt, looking for a bain Marie or small fry pan in the whirlwind of food prep.

The night before any holiday is full of anticipation. Lessen some of that anxiety by preparing for the day. Make sure that you have enough dessert or that you have the right pans for cooking. That ill make you Easter a day to enjoy home cooking and good food.