WOW. I recently had the opportunity this past January to assist on a photo shoot for Sandra Lee at her house in Westchester for a series of food and holiday shots for Sandra Lee magazine with my photographer friend, Jill Lotenberg. We set up and shot 15 different photos of Sandra in various settings around her home and kitchen, with gorgeous food and cocktails for her holiday and entertainment-themed magazine spreads with recipes. The house had a full crew and production team including food stylists, prop stylists, makeup artists, photographers and a team of assistants working around the clock to set up the lighting, food and drinks, props and sets around the house, and of course styling Sandra herself to be gorgeous and photo ready for the perfect final beauty shots for the magazine. The photos turned out great, and it was a cool opportunity to meet Sandra and her team in person. The shot above is currently in the March 2013 issue out on newsstands..stay tuned for more as they are published!
On a recent visit to BeyondSushi, a Japanese Vegan Sushi restaurant in the East Village in NYC, I had the opportunity to meet the Founder and Chef (and Hell’s Kitchen Finalist!) Guy Vaknin, to discuss his innovative and artful approach to traditional Sushi. Chef Guy came up with the idea for his vegan Sushi concept while he was the Executive Chef of Esprit Events, a Catering company in New York. Focusing on Kosher, healthy vegan and vegetarian food, they opened a Vegan Sushi station, and the idea grew from there when Chef Guy saw the potential and demand for healthy vegan food in the New York market. Two years later, BeyondSushi (The Green Roll) was born.
Sushi Artwork
The Sushi is not only artfully crafted and colorful, but super healthy,fresh and totally vegan, while keeping the Asian flavors true to traditional Sushi by using natural ingredients such as sliced nori, red, black and six-grain rice, toasted sesame, chili flakes, and gourmet imported sea salts to punch up and balance the flavors and textures of their Sushi.
Rice Bed Salad
They have a variety of delicious and creative sushi rolls, sushi pieces, as well as Vegan wraps and salads, and they make all of their own custom sauces such as Carrot Ginger, Sweet Soy Mirin, Shiitake Teriyaki, White Miso, and more, using grapeseed oil and all natural, dairy free ingredients.
Chefs at Work
They take a variety of colorful, seasonal ingredients and combine them into gorgeous works of art – and the best part is, they really do taste like traditional sushi, but are pure Vegan. Crunch ‘n Munch, Pickle Me, La Fiesta, Green Machine and Mighty Mushroom are just a few of their catchy roll names – all made with tasty, healthy vegetables, rice and seasonings. They also do a custom roll of the month, which Chef Guy creates based on whatever he feels like dreaming up that day, using local produce from vendors at the Union Square Farmers Market.
Vegan Baked Goods
Their Pastry Chef, Tiffany Louie, has created a new line of Vegan pastries and baked goods available in the store – Parsnip Cakes with Orange Almond Creme, Seed and Dried Fruit Almond Bars, and Carrot Bars are a few of their sweet healthy treats. Their juices are squeezed fresh each day and made in house.
Nutty Buddy Vegan Wrap
I sampled the Nutty Buddy wrap, made with Buckwheat noodles, crushed peanuts, cilantro, jalapeno, peanut butter, avocado, sesame oil, carrots, baked tofu and romaine – a delicious combination and explosion of Asian flavors!
Vegan Sushi Rolls
For a sushi sampling, I devoured the Spicy Mang Roll, made with Black Rice, Avocado, Mango, Cucumber and spicy veggies with a delicious Toasted Cayenne sauce. I also had the Pickle Me, made with Six Grain rice, Gobo, Carrot, Pickled Daikon and Avocado with a Carrot Ginger Sauce. YUM!
Dining Area
Their space is casual, cozy and inviting, and in a great location on 14th Street near Union Square. Their prices are reasonable too, ranging from $5.00 to $8.50 for Rice Paper Wraps and Salads to $6.50 for an 8-piece roll, or $7.50 to $13 for a combination plate of rolls. They also do custom catering for private events, weddings and parties with a variety of sushi rolls, salads and wrap platters.
Beyond Sushi Sign
They’ve been written up by Oprah and the NY Times and have plans to open up a second location in the near future, so stay tuned for more. There definitely isn’t any other restaurant around like it, so kudos to Chef Guy for pioneering this healthy, delicious concept. With Vegan Sushi this good – who needs the fish?!
Bethenny has a knack for making healthy food taste delicious. For her what started as a hobby, was enhanced with formal training at the National Gourmet Institute for Health and Culinary arts, and has elevated her to national prominence as a natural food chef.
As the go-to expert for all things reality and lifestyle, Bethenny wants her fans to get the insiders truth on all-things healthy. She is on a mission to democratize healthy living, making information available to everyone she can reach.
On Monday, July 2, Bethenny just launched her healthy living shop on OpenSky.She is featuring her favorite products for living a healthy and happy life along with tips, videos, advice and ideas for living a healthier lifestyle.
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Read the Q&A with Bethenny about her new OpenSky shop and philosophy on healthy living:
You’re a new TV host, Founder of Skinnygirl, 4-time NY Times best-selling author and chef, but if you had to describe yourself beyond that to someone, what would you say?
Well, I’m most definitely a businessperson, but I’m most proud of being a mother. Ever since I had Bryn, I make all my decisions based on what’s best for her so that’s how I define myself first now.
It seems like everybody’s biggest challenge for living a healthy lifestyle is time. What’s one simple thing time-starved women can fit into their day to live a healthier lifestyle?
What I tell women is there’s no way you can be the best mother, the best wife and the best businessperson if you’re running yourself ragged!
The best thing you can do to keep healthy is to keep hydrated. Even if you have one hand on your Blackberry, your baby bouncing on your lap and your ear on a conference call, you can still manage a few quick swigs of water. I even struggle with it personally because I don’t love water, but your body needs it to detox and to keep things moving if you know what I mean. So my alternative is knocking back club soda.
Summer’s here so we’re all thinking about baring more skin. Can you share one of your best secrets for getting a more toned body?
There’s honestly no secret. I believe in watching what you eat and exercise in moderation. Otherwise you go on one of these crash weight-loss regimens and you give up by Day 4. You can’t keep it up! And then you end up beating yourself up. If I eat a burger for lunch, I’ll have a salad for dinner. If I don’t have time to do 40 minutes of yoga, I’ll take the stairs instead of the elevator or park a little further away and walk a little extra. Moderation is key.
I’m a New Yorker so I’m used to walking a ton every day. That’s just what we do.
With your incredibly busy schedule, how do you find the time to cook at home?
My schedule is crazy but I always make it a point to make Bryn a home-cooked meal every day. I started out in catering so cooking is what I enjoy. And I swear, it’s easy…as long as you make it easy. Don’t say you’re going to make Beef Wellington and a Baked Alaska for a weekday dinner with the hubby—make turkey burgers and 30-minute brownies instead.
What are a few easy tips for gradually moving toward a healthier lifestyle?
The easiest way to start is to get rid of all those processed foods in your kitchen. If it’s not there, you can’t eat it. Fill your fridge with real food instead. If you really need those potato chips, buy chips that are the most natural. (Hint: Check the ingredient list and it’ll be the one with the least ingredients.) If you really need that booze, make a Skinnygirl cocktail so you’re not downing all those calories.
With all of these extraordinary experiences on your resume, what made you decide to work with OpenSky as your next move?
I love giving women practical solutions that can make their lives a bit easier. It’s like having boozy brunch with my girlfriends and talking out our problems. But OpenSky is a way to bridge that gap between recommending something great and giving my fans a way to actually buy it.
What kinds of products and advice can your fans expect to see you offer on OpenSky?
Well, you definitely won’t get recipes for cardboard chicken. I mean I want you to actually like healthy living. I’m planning on showing you practical products and awesome tips that you can actually use in your day-to-day routine… And some of my Skinnygirl favorites, naturally.
I recently attended an amazing food styling and photography workshop with Beatrice Peltre, of La Tartine Gourmande at Haven’s Kitchen in NYC. Bea is an amazing Chef, food stylist and photographer and author of the cookbook La Tartine Gourmande: Recipes for an Inspired Life and one of my favorite food bloggers on the planet! If you don’t know Bea, she is very talented and creative – not only in her cooking and recipes but in her unique, fresh, colorful food styling and photography that has given her fame in the food community.
The workshop was at Haven’s Kitchen, a great cooking school and event space in Chelsea, NYC. If you haven’t visited this place you must next time you visit New York! The front area is stocked full of gourmet food items, cooking tools and utensils, kitchenware, and housewares; and they also serve coffee and tea, wine and great gourmet snacks. They offer small group cooking classes in their great location too, which you can check out online. The kitchen was set up with all of the fresh, beautiful food that we cooked and prepared together with Bea before we went upstairs to the private event space to prop, style and shoot the gourmet dishes we prepared.
After the shoot, we all sat down for a healthy gorgeous lunch of smoked salmon, veggie and dill cream tartines, fresh fruit and salads, cheese, gourmet pizzas and more. We laughed and ate, and had great conversation among the group and learned valuable lessons in the art of cooking, food styling and photography with Bea.
Check out my photos from the workshop and event below (there’s a slideshow on Flickr and a mini-gallery below for viewing pleasure). And if you have the opportunity to ever take a class from Bea or Haven’s Kitchen, I highly recommend! Enjoy.
On May 1st I attended the annual Taste of Queens – a massive, lively food-filled event celebrating the food and restaurants all over Queens, NY. It was well fit to be hosted in the top level, window-filled Caesar’s Club at Citi Field (home of the Mets!), as there were over 47 restaurants and food vendors from Queens proudly displaying their tasty creations and cocktails.
I attended the event with David Hillman of eDiningNews.com to capture all the food, fun, people and highlights, so keep reading to see great photos and a fun video of the fab food finds we discovered there! There was also a taste competition as judged by a team of local foodies and media types, here are the winners:
Magna Italian Dishes
The Best Appetizer award went to Pop Diner (above) for their Platano Relleno. I sampled their slow-roasted pork with Latin seasonings—accentuated with a hint of sour orange, shredded spicy beef, both served with chimichurri atop jalapeño corn cakes. Yum!
Papazzio Restaurant
Magna Ristorante of Flushing (above) won the Best Entrée award for its Penne alla Siciliana, which featured sautéed eggplant and long, tubular pasta in a marinara-style sauce,
Magna Italian Dishes
and Pollo alla Romana, which included lightly sautéed chicken breast and specially prepared artichokes in a tomato-and-cream sauce.
Papazzio Restaurant
Bayside’s Papazzio Restaurant & Caterer (above) won the Best Appetizer award for its Pasta e Fagioli, which consisted of various kinds of red and white beans in a creamy, savory broth with onions, carrots, celery, rosemary, prosciutto and noodles. According to Papazzio’s Dominick Bruccoleri this soup also contains “a lot of love.”
Tropisec
In the Best Dessert category, the judges chose Tropisec (above), a Long Island City-based company that creates flowers and other edible designs from dried tropical fruits such as mango, papaya and pineapple. One of founder Blanca Lilia Narváez‘s signature products consists of dried banana pieces mixed with unprocessed cocoa.
Video:Highlights of the Taste of Queens event as Kristen interviews the restaurants and food artisans about their tasty creations. Video credit: David Hillman, eDiningNews.com
Chef Pia Vallone / Mascarpone Mousse with Almond & Cookie Crumb
I love Italian food. I mean reallyloooove Italian food.. And who doesn’t? But especially authentic, homemade Italian – cooked with fresh ingredients and simple, healthy recipes that are downright divine. I recently took a cooking class at the Institute of Culinary Education in New York City with Chef and Culinary Instructor Pia Vallone, who teaches the Techniques of Italian Cooking course. It was a 5-week intensive class 6 hours long. Lots to learn in a short amount of time. Chef Pia, a native of Italy and graduate of ICE, taught us a a variety of recipes from different regions of Italy spanning the basic recipes and techniques.
Wild Boar Ragu w/ Matriciani
We made fresh pasta and risottos, hearty ragus and fresh and creamy sauces, roasted and braised meats, seafood dishes, soups and stews,
Baked Tomatoes with Oregano / Baked Shrimp with Garlic, Parsley & Crumbs
roasted and braised vegetables (my favorites were the Roasted Tomatoes and Stuffed Wine-braised Artichokes), desserts such as Classic Tiramisu, Mascarpone Mousse and Rustic Italian Apple Crostata,
Radish, Spinach, Romaine and String Bean Salad
and healthy, fresh Italian salads and small plates.
Making Fresh Ricotta Gnocchi
We always had red and white Italian wine and fresh Italian bread to accompany, and learned the customs of eating the way the Italians do – start with an “antipasti” (appetizer), next order a “primo” (first course usually consisting of pasta, risotto, minestrone or other soups), then pick your main “secondi” (second course usually a meat or fish dish), have a small bit of “formaggi” (cheese) after your main, then on to “dolci” (sweets/desserts such as cheese, fruit, sweet wine, and coffee/cappucino).
Sage Brown Butter
We made some of the most amazing Italian food during this class and learned classic authentic cooking techniques that I was able to bring home with me to prepare my own delicious Italian food. In fact, I was so impressed with Pia’s class that I had to interview her to share her culinary background and story along with a recipe with all of you! Enjoy.
Can you tell me a little bit about your culinary training and professional background? What was your first job as a Chef and what was that like?
My first and only hands-on restaurant experience was in an Italian restaurant in London (cannot remember the name of the restaurant), near Victoria Station, in the summer of 1978. A friend of mine who worked as an executive chef there, offered me a job as a sous chef. After a month of hard work, I had to leave the restaurant, because my visa was about to expire and soon after, I returned to Italy. The second experience related to food, was working for several years as a bookkeeper for a restaurant and corporate catering. There I learned so much about food and was exposed to new ingredients and flavor profiles, although I worked in the establishment’s office. As for training, I graduated from The Institute of Culinary Education in NYC and hold a Culinary Arts diploma and a Pastry and Baking Arts diploma. I currently work at ICE as a Manager of Kitchen Assistants and as a Recreational Chef Instructor, though I have worked in different areas in the company, within the past 10 years.
When did you realize you wanted to be a Chef? Who inspired you most as a young cook and what did you learn from them?
I always loved cooking and eating, but I began to spend time experimenting with recipes from various kinds of cuisines in my home kitchen, cooking for friends when I arrived to New York in 1980. Wanting to get involved with food and becoming a chef was a second career change for me, which began in 2001.
My greatest inspiration was my father, who was a gourmand and a terrific cook. I spent many hours in the kitchen with him during my childhood, helping out, observing him and absorbing all the knowledge I could. From my father, I learned passion, love and appreciation of good food and the importance of using fresh ingredients.
Can you tell us a little bit about your culinary style and what makes your menus and recipes unique?
My style is mainly rustic. I like rustic food for its simplicity and because it is nourishes the body and soul. My menus and recipes are unique, because the ingredients I use are accessible and inexpensive.
Is there a difference in the recipes you create/the food you eat in Italy versus the Italian food here in the United States and what are the main differences?
The difference between food in Italy and food here…? Food in Italy is extremely fresh, mostly organic and seasonal. Its flavor(s) cannot be replicated in dishes cooked outside of the Country. Food in Italy is also quite simple. In fact, most of the best food I have ever eaten there was prepared with just a few ingredients. On the contrary, Italian American food is the result of ‘imported’ traditions and transformations, mostly due the immigrant’s longing for the ‘Old Country’. Immigrants, who arrived here tried to capture flavors and freeze memories, by utilizing similar ingredients grown in a different terroir. Nowadays though, great Italian chefs live here in the States, so the differences between Italian food in Italy and the US is narrowing down.
In your opinion, what are the most important elements when creating a recipe from scratch?
The most important elements are: fresh ingredients, simplicity and focus, Make sure to tastes the food while cooking it.
What is your signature dish or your favorite recipe?
My favorite dish is ‘Roman Style Tripe’, a dish that brings back childhood memories.
What is your favorite spice or ingredient to cook with and why?
I love black pepper, which I use in all savory recipes. Besides liking its pungent flavor, I add it to dishes because it helps improve digestion.
What is your favorite cooking gadget or kitchen item you can’t live without and why?
I own many gadgets and often buy the new ones that are the latest invention in the market, but always tend to use the familiar ones over and over. A gadget I cannot live without is a hand held grater, because it is efficient and does not use too much space in the kitchen.
Do you have any advice for aspiring chefs and home cooks?
Start by cooking a simple recipe, one with 4 or 5 ingredients. Learn basic skills and techniques at first and then move on to a larger repertoire. Patience, practice and repetition are important to achieve success with cooking, as with other things in life.
Is there anything else you’d like to tell us about yourself?
Yes. I am always looking to inspire others to cook. It is a pleasure to see that people are interested in cooking and familiarizing themselves with ingredients. Sharing passion for food and cooking with people is an all-around relaxing experience for me.
Spring Vegetable Soup
Spring Vegetable Soup
Yield: serves 6
2 small carrots, diced
2 celery stalks, diced
1 yellow onion, chopped
2 small zucchini, diced
1 small butternut squash, diced
1 bunch escarole, chopped
½ cup peas, frozen
1 tablespoon basil leaves, chopped
1 tablespoon parsley, chopped
¼ cup Parmigiano Reggiano, grated
6 tablespoons extra virgin olive oil, plus extra for bread and for drizzling on soup
4 quarts chicken stock
1 small ciabatta bread
Sea salt to taste
Pepper to taste
Sauté carrots, celery and onions in a large stock pot over medium heat, for approximately 5 minutes, making sure that you stir the vegetables while they cook.
Add chicken stock to the pan. Increase the heat to high, cover the pan, bring to a boil and then reduce the heat to medium-low. Cook for 10-15 minutes.
Slice bread into 1” thick slices. Brush slices with the additional olive oil on both sides and place in a sauté pan over low heat. Turn bread slices once and cook until they are golden brown. Place bread in a tray and lightly sprinkle with sea salt. Set aside.
Add butternut squash to the stockpot and cook for 3 minutes.
Add zucchini and peas to the stockpot and cook for 3 more minutes.
Add escarole, basil, parsley, salt and pepper and cook for 4 additional minutes.
Remove two ladles of soup from the stockpot and puree in a blender, then return the pureed soup to the pot (the puree will thicken the soup). Stir and cook for 1 minute, then turn off the heat.
Add some grated cheese into the soup and stir. Ladle soup in individual bowls, drizzle oil and sprinkle additional cheese.
To help home cooks unleash the limitless power of the pork chop, America’s pork producers have enlisted a pro who knows a thing or two about chops. Because this worldly chef is known for blending diverse inspirations from around the globe and the pork chop is one of his favorite go-to meats to cook, the Pork Board asked Chef Madison Cowan to create some fresh global-inspired pork recipes and talk about them with a live demo for a national satellite media tour that was broadcasted on television and radio stations around the country last week (see video clip below to get a behind the scenes glimpse of the live interview).
Chef's Pork Creations
The three most popular types of pork are bone-in rib chops, top loin chops, and blade chops but not all consumers are aware of all the great choices they have when it comes to cooking with pork. To educate and inspire home cooks, the Pork board asked Chef Madison to create some fresh and global inspired recipes with new ways to cook pork chops other than the basic frying and baking techniques.
Chef Madison & Kristen Hess
During the taping, Chef Madison demos his amazing pork recipes, talks about his London, Detroit and Jamaican heritage, his step-mother’s influence on his cooking and his passion and love for food, family and his culinary career. His pork dishes were absolutely gorgeous and tantalizing and colorful!
Amazing Pork Chop Creations
The three main recipes that Chef Madison made on set were Grilled Pork Chops with Manchego Cheese, Chorizo and Date stuffing, Chinese 5-Spice and Maple-Glazed Pork Loin Chops and Moroccan-Inspired Country Style Rib Ragu with Couscous Cakes. (See full recipes below).
Chef Madison Cowan
We had the opportunity to sit down and chat with Chef for an intimate talk about his background and cooking philosophy and he told us about his first cook book “Soul Voyage” which chronicles his philosophy of cooking from the heart as well as his favourite soul food recipes. Chef Madison is truly a talented individual and everything he does is from the heart. He is a true inspiration to me and hopefully all home cooks out there by his pure passion and dedication to his craft.
Check out the video above of Chef Madison Cowan on set taping the live satellite media tour as he discusses the recipes he is making, his inspiration and background for his cooking and culinary career. (Note: the taping is one sided so you’ll only hear the Chef’s answers to the live interview questions he is being asked by the media!)
And to top off all the great photos and videos from the event, Chef Madison has shared his three Pork recipes he made on the tour, which are included for you below. Enjoy!
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Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes
Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes (photo credit: National Pork Board)
For this pork and beans dish, I’m inspired by the Berber classic from North Africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. Tagine also refers to the stew itself. Here Moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. These thick chops are well marbled, full-flavored, and often called “Boneless Pork Loin Country-Style Ribs.”
2 large leeks, white and pale green parts, thinly sliced and washed well
2 large carrots, sliced
1 cinnamon stick
2 (3-inch) sprigs of fresh thyme
1/2 teaspoon crushed hot red chile flakes
2 bay leaves
6 garlic cloves, sliced
1 (28-ounce) can chopped tomatoes with their juices
1 cup canned low-sodium chicken broth or homemade stock
1 tablespoon tomato paste
1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint
Couscous Cakes
1 1/2 cup chicken stock or broth
1 cup couscous
1/4 cup sliced almonds
1/4 cup dried currants
2 tablespoons coarsely chopped chives
Zest of 1 lemon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large egg yolks, beaten
3 tablespoons olive oil
For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.
Makes 6 servings.
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Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing
Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing (photo credit: National Pork Board)
In the U.S., stuffed pork chops usually have a breadcrumb filling. This Spanish treatment calls for a unique and flavorful stuffing of spicy chorizo, sweet dates, and Manchego cheese, a sharp cheese from the La Mancha region of Spain. Alternatively use local, affordable cheddar if Manchego is unavailable.
6 double-thick bone-in rib chops, about 12 ounces each
2 cups apple cider vinegar
1 cup packed light brown sugar
½ cup sea salt
1 tablespoon dry mustard
1 tablespoon black peppercorns
½ gallon iced water
Chorizo Stuffing
2 tablespoons unsalted butter
1 pound smoked Spanish chorizo, diced
2 medium celery, finely chopped
1/3 cup pitted and finely chopped dates
2 tablespoons finely chopped shallot
1 tablespoon minced fresh parsley
2 teaspoons minced fresh sage
1/2 teaspoon smoked paprika
1 cup (4 ounces) shredded Manchego or sharp Cheddar cheese
Sea salt and freshly ground black pepper to taste
To brine pork chops: Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. Do not inhale fumes. Transfer to large, deep food-safe container. Let cool until tepid. Stir in iced water. Submerge chops in brine. Refrigerate for 3 hours, no longer.
To make stuffing: Melt butter in a large skillet over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely. Stir in cheese and season with salt and pepper.
Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling.
Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400ºF. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes.
Remove toothpicks and serve.
Makes 6 servings.
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Chinese Five-Spice-and-Maple-Glazed Pork Loin Chops
Chinese Five-Spice-and-Maple Glazed Pork Loin Chops (photo credit: National Pork Board)
For this dish I marinate lean and versatile boneless top loin pork chops (also known as “America’s Cut”) in five-spice and finish it in a tangy and smooth maple glaze. This dish pairs well with my Asian Pear and Cucumber Slaw. The Asian pear, native to China, Japan and Korea, has a sweet flavor with a crisp texture, marries well with a variety of flavors and is a quick no-cook side dish option. A plastic V-slicer or mandoline will make quick work of cutting the Asian pears and cucumber into matchsticks.
6 boneless top loin pork chops, 1 1/4–inch-thick (“America’s Cut”)
4 tablespoons olive oil
1/4 cup Chinese five-spice powder
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
Glaze
1/2 stick unsalted butter
1 cup maple syrup, preferably Grade B
2 tablespoons cider vinegar
Asian Pear and Cucumber Slaw
2 tablespoons freshly squeezed lime juice
2 teaspoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon peeled and finely grated fresh ginger
1/2 teaspoon crushed hot red chile
2 Asian pears, peeled and sliced into matchsticks
1 large cucumber, peeled, seeded, and sliced into matchsticks
3 scallions, white and green parts, thinly sliced on the diagonal.
1/4 cup coarsely chopped fresh cilantro
Saltto taste
1/4 cup coarsely chopped salted peanuts
To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing.
To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.
To make the slaw: Whisk lime juice, vinegar, sesame oil, ginger, and chile in a medium bowl. Add Asian pears, cucumber, scallions, and cilantro, and mix well. Season with salt. Cover and refrigerate until serving.
Preheat your oven to 350F. Add a little cooking oil to pan and heat over medium–high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed. Remove from pan from the oven and let stand for 3 minutes.
Sprinkle the slaw with peanuts and serve with a slotted spoon onto 6 dinner plates alongside each chop.
Makes 6 servings.
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Every week for the next month, the National Pork Board will showcase a unique chop recipe on PorkBeInspired.com to keep your culinary juices flowing, including exclusive recipes from Chef Cowan. While there, you will find a “Pork Chop Personality Guide” to help you explore a new chop cut and match it with a new recipe for every night of the week. With the versatility of the pork chop, there is a perfect recipe and cut to suit your personality. For additional inspiration this summer, follow @AllAboutPork on Twitter, “like” them at Facebook.com/PorkBeinspired and find them onPinterest.com/PorkBeinspired to unleash the power of the pork chop and for a chance to win pork prizes during the month of May.
This is a non-paid sponsored post by the National Pork Board with The Artful Gourmet for the promotion of Chef Madison Cowan, his recipes and the National Pork Board. All opinions, videos and photography (unless otherwise noted) are by The Artful Gourmet.
Each team is given 5 1/2 hours to create two elaborate platter presentations, one centered around seafood and one on meat, each accompanied by three original garnishes.
Team 3 meat platter
The platters are presented before 24 judges, each among the most esteemed chefs in their country. The dishes are judged on overall harmony of flavors in the dish, presentation of the platter and techniques employed by each Chef and their teams.
Other notable Chefs participated in the event who are on the Culinary Council: Grant Achatz of Alinea, George Mendez of Aldea, Michael White of Ai Fiori/Marea and Chris Hastings of The Hot and Hot Fish Club and more.
Special thanks to event sponsor @KitchenAidUSA for inviting me to attend the event at CIA as a VIP to experience the excitement of the competition!
Mediterranean Snacks
We sampled amazing gourmet food – shrimp burgers, falafel and hummus, baba ganoush, foie gras, cheese and Bridor croissants, short ribs,
Champagne Bar
French champagne by Nicolas Feuillatte and lattes and cappucinos by Nespresso. It was an amazing event filled with USA’s top culinary talent and I wish all the Chefs the best of luck in next year’s 2013 competition in France!
Kristen with Chefs
I also had the pleasure of meeting Chef Denny Tratham of Grove Park Inn in Asheville, NC and Chef Billy Skiper of Sodexo/Kennesaw State University in Atlanta, GA.. It was such a beautiful day we had to take the French champagne outside!
Culinary Institute of America, Hyde Park NY
Check out all of the behind-the-scenes photos of the event in the slideshow below:
Check out my behind the scenes interview with Chef de CuisineJimmy Canora from Valentino’s on the Green – the legendary fine dining Italian restaurant in Bayside Queens. The Chef demonstrates his infamous dish Chicken Breast Valentino with Creamy Polenta, Wild Mushrooms, Roasted Spring Vegetables and Madeira Wine Sauce and discusses his background and history as a Chef and Cookbook Author.
Valentino’s on the Green
Valentino’s on the Green is a romantic fine dining Italian restaurant in a beautiful old mansion in a neighborhood rich in history, culture and style. This elegant establishment pays homage to Italian-born silent film legend and former resident, Rudolph Valentino. Valentino was America’s first sex symbol derived from his provocative roles in films such as The Four Horsemen of the Apocalypse (1921) and The Sheik (1921). He helped launch the new era of film and film stars and was one of the most iconic figures of Hollywood. Valentino’s on the Green combines this romantic history and Italian culinary expertise into a one-of-a-kind dining experience.
Giorgio Kolaj & Don Pintabona
Headed by restaurateur Giorgio Kolaj, and renowned chef and cookbook author, Don Pintabona, who helped Robert DeNiro launch Tribeca Grill in NYC, Pintabona has served as Executive Chef for over a decade. Jimmy Canora, an award-winning chef, also formerly of Tribeca Grill and Delmonico’s; has brought his culinary mastery to Valentino’s on the Green and created an exceptional menu for this gorgeous historical landmark.
Valentino’s interior
Valentino’s on the Green has several dining rooms inside elegantly furnished with chandeliers, grand mouldings, burgundy leather and mahogany furnishings and large windows. They have a gorgeous outside patio for dining in the warmer months, overlooking a golf course and beautiful park. They serve lunch, dinner and brunch on Sundays and have a spectacular dessert menu as well as a special Mother’s Day brunch annually. Reservations are accepted for private parties in the banquet hall with space for up to 220 guests, and catering is also available.
Start your meal with an Appetizer of fresh seafood including Shrimp or Crabmeat Cocktail, Grilled Octopus and Oysters or an Antipasti platter, soup or salad. Their Pasta is fresh made daily – Braised Short Rib Ragu with Mixed Mushrooms, Ricotta and Rosemary and Sweet Pea Mascarpone Ravioli or Lemon Tagliatelle Frutti Di Mare are just a few of their popular selections.
For Main Course, Valentino’s offers classic entrees such as Veal Marsala, Chicken Parmesan, Shrimp Scampi, Grilled Swordfish, Herb Crusted Lamb Chops, Steaks, Pork Braciole “Valdostana”, and their infamous Chicken Breast Valentino, stuffed with Fontina Cheese, Prosciutto and Spinach cooked in a buttery Madeira wine sauce with mushrooms and served with luscious creamy polenta and grilled Spring vegetables (recipe below). Last but not least they have an amazing dish of Spicy Chili Glazed Lobsters, with Spring Onion and Bay Scallop Risotto, Asparagus and Brandied Lobster Sauce that is out of this world.
Appetizers range from $8-29, Soups and Salads range from $7-$13 and Dinner Entrees range from $16-49. They offer a $24 Three Course Lunch Prix Fixe and Mother’s Day Brunches run at $49.50 per person. Reservations are accepted and recommended via phone or OpenTable.com.
Chicken Valentino
Chicken Breast Valentino
Ingredients
6 boneless chicken breasts, pounded ¼” thin
1 c Seasoned all purpose flour
¼ c unsalted butter
¼ c extra virgin olive oil
½ c Madeira wine
1 c chicken stock, as needed
1 c veal stock, or low sodium beef broth, as needed
6 slices Prosciutto Di Parma, thinly sliced
6 slices Fontina cheese, thinly sliced
3 tbsp Parmiagiano Reggiano, grated
6 fresh Sage leaves
1 c cooked mixed mushrooms, (Oyster, Portabella, Crimini & Shitake)
1 small leek, white part only, diced and blanched
2 c cooked polenta, (Mascarpone, Parmesan, Chicken stock, Cream)
2 c roasted Spring veggies (baby zucchini, patty pan squash & baby carrots)
¼ c fresh chopped parsley, garnish
6 springs fresh thyme, garnish
Method
Season and lightly flour chicken breasts, shaking off excess flour.
In a large skillet over medium heat, add the olive oil/butter, 2 tbsp at a time and when butter starts to foam, add the chicken breasts in batches, sauté until lightly browned about 2 minutes per side. Remove and set aside, and repeat until all chicken is cooked.
Increase the heat and add the mushrooms and leeks and sauté until the release of their liquid and start to crisp, about 1 minute, then add the Madeira wine and simmer to reduce to ¼, adding in the stock along with some more butter, salt and pepper.
Reduce heat to very low and top each chicken breast with a slice of prosciutto, sage, Fontina and sprinkle with grated Parmesan cheese.
Return to the skillet until the cheese melts and chicken is warmed through.
Serve with hot polenta and roasted Spring vegetables and sauce each plate with the Madeira Mushroom sauce. Garnish with fresh chopped parsley and a spring of fresh thyme for garnish.
Watch the video of a behind the scenes interview with myself and Andrew Whitney, Chef de Cuisine at dell’anima, a charming and popular Italian trattoria located in Greenwich Village, NYC, as he talks about his culinary background and shows how to prep his signature dish, “Chicken Diablo”.
dell’anima, meaning “of the soul” in Italian, is an upscale, intimate Italian restaurant opened by Gabe Thompson of Del Posto, and Joe Campanale of Babbo in 2007. The open kitchen is a cool feature of the space, set right behind the bar and dining room with full view of their Chefs cooking in action. The artwork and photography on the walls is created by Partner and Photographer Jamie Tiampo.
The menu is elegant and hearty, featuring a variety of unique Italian pasta dishes and grilled vegetables, a bruschetta bar, antipasti and salads, seafood, chicken and steak dishes and a offers a robust Italian wine selection. Having gained status as 3 Star Certified Green Restaurant ®, dell’anima uses mainly local and sustainable ingredients and buys from local food producers.
Rustic dishes with a Tuscan influence are the focus of their cuisine. Most entrees, pastas and salads are infused or served with fresh grilled vegetables, herbs and spices in unique combinations to stir up the palate. Pappardelle with Wild Boar Ragu, Sweetbreads with sunchoke puree, rhubarb and scallion, and Charred Octopus with rice beans, chorizo and chicories are just a few of their unique dishes that set them apart from the traditional Italian places in New York. Always delicious and standard fine cuisine prices for New York standards at $16-30 for pasta and entrees, $10-18 for antipasti and bruschette for $5-15.
