The Frugal Gourmet Cut Up

 Any home chef of a certain age  will tell you about Jeff Smith , the famed "Frugal Gourme" who had his own PBS cooking show and cookbooks. Yet there is a new documentary that shows his dark side and allegations against him. Despite it all his recipes are still being made thirty years after the scandal.

Regular contributor and cookbook author as well, Julia Moskin, wrote about Jeff Smith in yesterday's New York Times Wednesday Food section. There is a new documentary series (as there is with all past crimes these days) 'i Bid You Peace', Chef Smith's signature sign off. will be available at the end of this month(platform to be announced) that delves into the sexual allegations that cost him his career. Several teenagers from Tacoma where his restaurants were. Gone was his popular series that drew in a whopping seven millions viewers at the time and his cookbook sales which are still more popular that the best selling In a Garten ones, tanked.Hos show was riveting , a Sunday afternoon gem that drew in all sorts of people interested in cooking and food. He was bubbly and avuncular .He traveled with his camera crews to Greece and China, encouraged viewers to cook from immigrant traditions and made food interesting and approachable. He was an ordained Methodist minister who became captivated by restaurants while preaching in New York City.He returned to his undergrad alma mater after getting his master's at New Jersey's Dew University .He taught interesting classes - Food as Sacrament and Celebration.He was popular.

His love of food expanded when he opened up Chaplain's Pantry in Tacoma. He introduced diners to sun dried tomatoes and Szechuan peppercorns. He quickly became a sought after caterer, creating canapes for the future Tacoma mayor Harold Moss .However he had a dark side, he drank, even showing up to his television show dead drink at times. Chef Smith got fifteen and sixteen year old boys working for him drink.There was inappropriate  touching" and "groping" as it was deemed back then. He was considered a monster, probably due to the heavy drinking. Bridget Charters, now a chef  worked with him when she was a teenager., and then became his assistant She remembers producers telling him to"cut out drinking gin at noon and switch to white wine." This became a rule.Yet there are still loyal fans who make his recipes and watch his shows on YouTube. What will they make of Chris Johnson's documentary? That remains to be seen. It will shed some light on what happened and why Chef Smith was accused. The chef died at the age of sixty five in 2005. 

Great chefs are always remembered. Most are remembered for their recipes and their impact on the culinary world. What will Chef Jeff Smith be remembered for? The good or the bad of his career?

 

Good Foods In The Kitchen

A healthy diet starts with a healthy kitchen. There should be more veggies and fruits instead of easy to grab snacks. Fresh should be the main objective, followed by healthy.This means a better diet.It may be hard to do a first, but once doneloaded with benefits and  maybe not surprisingly flavor .

Regular contributor and food critic Pete Wells writes about this in a keeper article in today's New York Times Wednesday Food section.He follows the great David Bowie's advice when the rock singer wanted to be free from drugs - change the environment,He quotes Lisa R. Young, a New York University  adjunct professor of nutrition and a nutrition consultant saying that the success and failure of any diet is the kitchen, or more specifically what's in it. Willpower is overrated,People are going to eat what;s in front of them, no matter what it is.However hat's in the kitchen starts at the grocery store. Mr. Wells visits a food] co-op in his neighborhood that has nothing but fresh fruits and veggies, sort of like a Seventies commune. He buys wilted kale(at a lower price) along with discovering new grains like millet and amaranth . H e has focus as he stalks the co op's aisles for ginger tea and persimmons. An impulse for him is not candy or muffins anymore.It's a tempting looking squash that can be made a variety of different ways.

His suggestions are very good. For those who don;t have a food  co op or greengrocer in the area then stick to the perimeters of the big box grocery store Stay away from the middle aisles where all sorts of junky food will. be. Most groceries have a huge section on one side r the other that feature fresh produce a long with discounted day old fruits and veggies For grains such as the ones he buys, millet and amaranth along with brown rice are usually in some middle aisle . He suggests redoing shopping lists.Buy whole grains or products such bread that have them. Only buy brown and black rice along with fonio - a quinoa type of grain from Africa and farro- a nutty tasting wheat grain, usually found in Mediterranean dishes.Dried and canned beans are a must - for protein and versatility. Mackerel is a good protein to buy .The fish is high in Omega 3's and Vitamin Ds.Veggies are a must too. Get them for salads and snacks.Buy long lasting ones such as kohlrabi , winter squash and broccoli for cooked dishes. Fruits are also good for salads but make superb snacks.Other foods should be eggs, nut butter ,unsalted nuts and hummus for easy snacking. he gives a great Friuli based soup recipe for broccoli, barley and cannellini mixed together.

It's hard to change one's diet.It's easy to change one's kitchen. Do this for healthy eating and cooking. 

The Pyramid Flipped

 For decades the Food Pyramid told Americans how to eat healthy, It showed generations what was good for you and what was bad. Now it's being literally flipped and a whole new set of rules and suggestions are in place. Will they make us healthier? it's too early to tell.

The US Department of Agriculture and  RFK Junior have released a new set of dietary guidelines.It champions proteins and healthy grains while minimizing grains.Kennedy wants his fellow Americans to eat real food.Protein stars in the top of the triangle.They should be healthy such as lean meats like chicken and turkey.Fat, once a villain, is now a hero.However it should come from healthy fats sources such as avocados.It is declaring a war on sugar ,placing new found focus on avoiding it all together or ten milligrams per meal.(Kennedy is also pushing for SNAP benefits not to include soda and anything else sweet) Recommendations for alcohol consumption has radically changed too. There are no more numerical limits on how much grown women and men can drink.The department stresses no amount is really good and to minimize consumption.To be honest recommendations seem vague and it's really up to the consumer to decide what's good or adequate for them.

The last time the Pyramid was changed was back in 2005. Then grains and vegetables were the most required foods in the American. diet. Meat portions  were smaller. Ideology was even different when the Food Plate debuted in 2011 The pyramid was replaced with a dinner plate and the portions displayed in a pie chart or plate. Veggies were the largest followed by proteins, then grains and fruits however this was also based on individual needs.It was basically save six to eleven servings of grains and starches. These included bread ,rice ,cereal and pasta. Vegetables were three to five servings a day while fruit was two to four servings. Protein was categorized as dairy and meat.It included fish, beans eggs and nuts. Limit fats, oils and sweets,If this works for you then stay with it.The new diet is red meat rich  which only those with money can afford.Grains are also important so still have brown rice and whole wheat bread. As far as dairy stick to low fat milks or plant based ones. This also goes for creamers, cheese,whipped cream and especially ice cream. 

These are only temporary rules. A new administration will probably return to the original requirements. In the meantime, just say with what your doctor recommends and your body needs.

Fancy Sides

 Sides can actually make meals either special or blah. A plain roast chicken or London Broil is just that. Plain. Yet, add some elevated potatoes or fancily made carrots and the meals becomes a celebration. It's a fun way to  combat the winter blues with a tasty and elegant meal.

Carrrots may be bright and good for you but many feel that they're just another root veggie. Carrots are much more than that.They 're full of much needed beta carotene - good for your eyesight and have a sweet mellow flavor.To emphasize that dress them with a simple melted butter and garlic sauce.The butters gives them a creaminess while the garlic cuts back on the sugary flavor. Another elegant dish is honey soy glazed carrots which can be made in only ten minutes   Its a sweet and tangy glaze thanks to a blend of honey and soy sauce. Chili pepper flakes give it zing.Two tablespoons of butter are also added to give the texture smoothness.Another root vegetable that often gets overlooks is the turnip.this humble  root is ;loaded with Vitamin K which promotes good bone health as well as lowering blood pressure and cancer risk. Try the fancy and French tartifliette/It is enriched by pork lardons and creme fraiche. Reblochon cheese ,a kind of creamy Brie like fromage from France's Haute Savoie region is also put in for pure richness.This is a layered dish of butter fired onions larodns, turnips and cheese.This can easily be a main course too, serve with a simple green salad.

What about the ordinary and everyday veggies? String bean almondine work perfectly with either Cornish game hens or salmon.You will need haricort vert if you can find them. They 're a more refined version of green beans , thinner and longer in shape.(although you can use fresh or frozen green beans if you can;t find the other).It's balancing the green beans in boiling water for two minutes Quickly transfer  them to an ice bath to stop the cooking process.Toasting the almond in a dry skillet is the next step. The French way would be sauteing them in butter which gives the dish more flavor.Saute cut shallots and the haricot verts in butter or light olive oil. Stir in garlic and lemon juice and serve.Potaotes are another common dish .They're usually served as the everyday mashed or fries. Liven them up by transforming them in creamy scalloped form.These are sliced potatoes that are layered with cream and onions. Some home chefs add thyme for color and herbiness but salt and pepper work just as well as seasoning. This is great with any kind of roast but paors beautifully with ham.

Sides can make a dinner sing. A fancy one will elevate a main course,, creating a special meal.Add any of these for a wonderful full course.

January Perks

 It's is January . It can be a blah post holiday month. Depressing weather. Slush and not the good kind with syrup drizzled on it.No more fun foods. Tons of bills from buying those holiday foods. It;'s times for January perks. They could be a bag of potato chips.A lush candy. A good cup, laced with chocolate and whipped cream from Dunkin.

FOr me it was Acme's Signature brand sea salt caramels.I was t my Acme, feeling down but in need of vinegar for a stopped up sinks.(yes sinks,I was in the candy aisle,buying my usual Starlight Mints and saw this.

These looked too good to pass up.I could have chosen the sea salt truffles from Signature but the caramels sang to me.These were the perk I needed and we all need a perk right now. 

This is the perfect treat. The salt on top does add zing but the caramelis both creamy and chewy. - a nice contrast.I love dark chocolate. To me that's always an indulgence. Get these for yourself.If not buy any candy you love. Yes its bad to have sugar but if that's what you need ,so be it.The same if you want something salty like:

There's nothing like a handful of Lidl's Snack extra cheddar penguins after the sweet. Get your favorite snacks and just chill out. Treat yourself  - not every  night or day - just one time when you feel the month becoming oppressive.

It's January.It's can be gray and nasty. Treat yourself - whether with favorite nibbles and bites or a meal at your favorite restaurant.It's a good way to beat the winter blahs.

What's Your Healthy Eating For 2026?

 In Wednesday's New York Times Food , food critic Pete Wells wrote about how he gave up sugar in his article about weight loss. Many of us look to a new year to restart our eating habits.Its could be more leafy greens. Goodbye to coffee and chocolate.

What will you do to eat better in the New Year? I feel I need to cut down on soda  - diet and regular. Everyone says I drink too much anyway and   I need to focus on more  in taking water and teas. I am trying to whittle down a three can  of diet soda a day habit to two and then to one. Tea is good anyway ,especially iced. I try to bring a Stanley cup of it wherever I drive.

So, what are you going to reform in this new year? Cut down on cold cuts? Maybe cut back on fast food? Let us know and good luck with it.

Eat Like A Critic

 Imagine the life of a restaurant critic. Yes, its full of good food and trendy eateries but there is a down side.It's being overweight with all sorts of health issues thanks to rich meals and richer desserts that follow. However one critic was able to break this cycle by switching his habits. It lead to a better life and improved health.

The critic is Pete Wells who has been restaurant critic for The New York Times Food section for thirteen years. He wrote about his journey from being unhealthy to being healthy in yesterday's New York Times Wednesday section. It is tough to be a food critic, especially in Manhattan and its' boroughs (he also reviewed restaurants ion other cities throughout the country too)A blood test revealed pre diabetes as well as high cholesterol. The pre diabetes scared him the most. It was time to change his diet.He didn't count calories as so many dieters do. He did change the way he ate and what he ate.He had to rethink his relationship with food and how he ate at home. Surprisingly , he didn't;t worry about his sodium and potassium intakes Those , he felt, would be more important to someone who has kidney disease. He had a general assumption, like with anyone  about what was right to eat and what was wrong. He found that the behavioral approach has become a dominant school of thought in mainstream nutrition,

One key factor was to break up with sugar. Most Americans go   mad for it, He looked to simple carbohydrates to help him with this however its the sugars in these that drive the need for eating. He reset his sugar cravings . Gone were the mounds of white rice along with breakfasts with the base of some baked good ,from an English fun to taste  and topped with everything from honey butter to plum jam. Five months into his reformation he received good news from his doctor. He was no longer prediabetic.He also replaced refined grains with whole ones.Another interesting thing happened. His strong desires for sweets decreased. He had more clarity in his thinking.Fruits and veggies were more in his diet and their sugars and don;t increase the glucose. He gives a sweet potato recipe with chermoula,a vibrant North African relish.It calls for sweet potatoes sliced in half and then boiled in salt water for fifteen to twenty minutes. The chermoula is a blend of cilantro,parsley and Serrano Chiles. Flavoring also comes from garlic,paprika cumin and cayenne. There is also lemon juice for zing and the sweet potatoes are topped with roasted chickpeas for crunch. It makes for a nice weekend lunch or easy weeknight dinner.

Eat like a food critic. It worked for Pete Wells with his decrease in sugar and watching his calorie intake.It proved to be a better, healthier life for him.