Spring brings a lot of changes.we dress lighter, We should eat lighter and we should snack lighter as well.Those whipped cream topped hot cocoas and cupcakes may have been great as we were bulking up for the cold however they may be heavy and calorie rich during these warm days and nights.It's time to change to less dense treats.
One of the best snacks, both in cold and warm weather is popcorn . It's a better alternative to potato chips and dip .it's full of fiber and taste, perfect for filling up during games or a day at the beach.Another plus is that's it's easy to tote around - and if you have any left over is perfect for feeding the birds.a great Saturday night snack is nachos. The winter saw them piping hot with cheese and maybe chili on them. Go light with a homemade salsa of chopped tomatoes, jalapenos and onions. You can even use this for crackers or a fiery spin on bruschetta.English muffin pizzas were also a great Sunday night supper or snack. Sub the canned sauce for fresh chopped tomatoes and replaced the heavy mozzarella with a hearty sprinkle of Parmesan. another healthy filler is cottage cheese blended with chopped veggies. Add some broccoli florets along with cut up snow pea pods along with a few grape tomatoes and diced onion. Add a good dahs of fresh cracked pepper and a tiny dash of sea salt for more flavoring.You can also cut up soy hot dogs and wrap crescent dough around them for a low cal version of pigs in blankets.
This is the season of first harvests. That means fresh batches of peaches , strawberries and blueberries. Eat these when you're craving something sweet. They're full of fiber and vitamins,perfect after a winter of cookies and snack cakes. Fruit can be grilled too and it can be easily turned into shish kabobs. Brush the skewered pieces with honey before you put them over the fire.The fruit of the season can also be mixed into Greek yogurt for a nice pick me up at the office.As the temps shoot up you may be tempted by ice cream or even those whipped cream topped iced coffees. They may be cooling and a treat however they are fat bombs just waiting to go off. stick with ices or low calorie ice cream treat.You can even semi freeze bananas and strawberries and then have them with chocolate syrup and low fat whipped toppings. As for the coffee- stick to iced black for a refreshing change. You'll taste the full rich flavor of the beans that way along with being enervated. You can also q8unech your thirst with BAI all natural juices and soda They're fresh and fruity, having only five calories each.
It's spring and that means lighter fare for snacking. enjoy ,kw calories sweets and treats as the temps rise. You'll not only feel satisfied but also rewarded with good for you snacks.
Tuesday, April 14, 2015
Monday, April 13, 2015
Shed That Winter Diet!
One of the worst aspects of the bad winter we just had is that most stayed indoors and just ate.We ate out of boredom or to save up fuel for all that snow shoveling. Now its' spring and it's a different vibe.It's almost bathing suit season and that means cutting back on those cold weather treats and embracing healthy eating.
All those high caloric foods that got us through those cold mornings and even colder nights won't hold up during the warmer spring days.Those breakfasts of bacon and eggs heaped on buttered toast would be better saved for when falls rolls around. Think about fresh fruit for starting the day, or better yet served in a bowl of healthy all bran cereal.This is filling and will get you through a busy morning. A fruit smoothie is another perfect way to start the day. Try making a berry smoothie using strawberries and blueberries.Both will be in full season in another month or two. add some ground flaxseed for both fiber and Omega 3. A big plus is that a flax seed smoothie will keep you sated and full until lunch. If you do crave a bacon and eggs breakfast then think soy or turkey bacon and a side scramble of egg whites.A big bowl of fruit salad is also a great first meal. Add some almonds for crunch and protein.If you're used to an English muffin dripping with butter and jam, rethink it. The muffin alone is 120 calories about the same amount as two slices of whole wheat bread.Have this last with a smear of margarine and a more naturally processed jelly.
Now with springhere, we have to also rethink how we eat lunch and dinner. Most people prefer a hot soup and sandwich for a cold weather lunch.,That's great if it's minestrone and maybe a slice of focaccia on the side but many loved a good , hearty cream soup with a grilled cheese sandwich. It's time to forget that and light.Think an almost broth like vegetable soup with a salad.Add some protein in the form of chicken or tuna to the salad so that you'll feel sated until dinner. You can also just got for a bigger salad, chock full of mixed veggies , nuts and any kind of meat. If you want to go vegan, then think about tofu added. Dinner should be the same. All those gravy rich stews and roasts were great back in January and February , even March but it's time to go easy on calorie dense meals .Think grilled chicken breasts or even a plain roast chicken with a side of Spring veggies like asparagus.Pastas can also be tailored to warmer weather too. Cook spaghetti or angel hair pasta and then use some of the pasta water to help flavor fresh cut tomatoes, peppers and onions that have been sautéed briefly in olive oil.If you're still longing for a casserole, then make ratatouille. This Provencale classic is made with tomatoes, onions and eggplant and a perfect filling dish for a week night or Sunday supper. It's usually served with French bread but you can sub in toasted pita or warmed flatbread instead.
The spring is finally here. It's time to shed those dense calories soaked meals and go for lighter fare. It's not only great for getting into bathing suit shape but also good for your body!
All those high caloric foods that got us through those cold mornings and even colder nights won't hold up during the warmer spring days.Those breakfasts of bacon and eggs heaped on buttered toast would be better saved for when falls rolls around. Think about fresh fruit for starting the day, or better yet served in a bowl of healthy all bran cereal.This is filling and will get you through a busy morning. A fruit smoothie is another perfect way to start the day. Try making a berry smoothie using strawberries and blueberries.Both will be in full season in another month or two. add some ground flaxseed for both fiber and Omega 3. A big plus is that a flax seed smoothie will keep you sated and full until lunch. If you do crave a bacon and eggs breakfast then think soy or turkey bacon and a side scramble of egg whites.A big bowl of fruit salad is also a great first meal. Add some almonds for crunch and protein.If you're used to an English muffin dripping with butter and jam, rethink it. The muffin alone is 120 calories about the same amount as two slices of whole wheat bread.Have this last with a smear of margarine and a more naturally processed jelly.
Now with springhere, we have to also rethink how we eat lunch and dinner. Most people prefer a hot soup and sandwich for a cold weather lunch.,That's great if it's minestrone and maybe a slice of focaccia on the side but many loved a good , hearty cream soup with a grilled cheese sandwich. It's time to forget that and light.Think an almost broth like vegetable soup with a salad.Add some protein in the form of chicken or tuna to the salad so that you'll feel sated until dinner. You can also just got for a bigger salad, chock full of mixed veggies , nuts and any kind of meat. If you want to go vegan, then think about tofu added. Dinner should be the same. All those gravy rich stews and roasts were great back in January and February , even March but it's time to go easy on calorie dense meals .Think grilled chicken breasts or even a plain roast chicken with a side of Spring veggies like asparagus.Pastas can also be tailored to warmer weather too. Cook spaghetti or angel hair pasta and then use some of the pasta water to help flavor fresh cut tomatoes, peppers and onions that have been sautéed briefly in olive oil.If you're still longing for a casserole, then make ratatouille. This Provencale classic is made with tomatoes, onions and eggplant and a perfect filling dish for a week night or Sunday supper. It's usually served with French bread but you can sub in toasted pita or warmed flatbread instead.
The spring is finally here. It's time to shed those dense calories soaked meals and go for lighter fare. It's not only great for getting into bathing suit shape but also good for your body!
Saturday, April 11, 2015
Mary Sue Millikin, Super Chef, Super Mentor
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?
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
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.
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.
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
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
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.
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
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.
Friday, April 10, 2015
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 ,
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 ,
Thursday, April 9, 2015
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.
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.
Wednesday, April 8, 2015
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
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
Tuesday, April 7, 2015
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.
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.
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