The temperatures are rising and the sun is shining which means one thing – Spring is finally here. For me, that means lighter flavors, fresh herbs, fruits and veggies from the farmers market, and seafood, seafood, seafood.
I decided to make a lovely Shrimp Scampi Pasta in Lemon Butter Sauce that is fresh, light and fairly simple to make (not to mention absolutely scrumptious!)
I found some fresh, succulent jumbo shrimp and sautéed them in butter and olive oil with garlic, making a bright, velvety lemon butter sauce by adding lemon juice, lemon zest, and some white wine. I added a little extra butter into the sauce, threw in a few scallions and fresh garlic, and topped it off with some fresh parsley and a pinch of cayenne and red pepper flakes to give it some extra flavor and kick. If you want to make the sauteed shrimp and skip the pasta for a lighter dish, go for it – it’s totally amazing on it’s own or with a salad and some crusty bread (and a glass of white wine to accompany, of course!) Enjoy.
1 pound jumbo shrimp (about 12 jumbo or 16 large shrimp), peeled and deveined, tails intact
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
2 large scallions, sliced
1/2 lemon, zest grated for sauce plus extra for garnish
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup dry white wine
1/4 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
pinch of cayenne
Garnish: parsley, lemon zest, red pepper, salt and pepper
Instructions
Drizzle the vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Prep all ingredients (chop garlic, parsley, green onions, zest and halve the lemons and squeeze juice, measure out oil, lemon juice, wine, salt and pepper and red pepper flakes).
Melt butter and olive oil in another large pan over medium-low heat and add the garlic. Saute for 1 minute, being careful not to burn the garlic.
Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 3 minutes, stirring often. Add parsley, lemon zest, wine, lemon juice, lemon slices, scallions and red pepper flakes; cook for 1-2 additional minutes. Stir and remove from heat.
When the pasta is done, drain the cooked pasta and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve with additional chopped fresh parsley, lemon zest, salt and pepper to taste, cayenne and red pepper flakes, if desired. Serve with a glass of white wine (Chardonnay or Sauvignon Blanc) and a green salad or crusty bread.
I stumbled upon this handmade cheese-making mecca a few weeks ago while on a stroll to the Union Square Farmer’s Market in the Flatiron District in NYC and was blown away by the impressive facility and store/restaurant as soon as I walked in. Founded by Seattle cheese makerKurt Beecher Dammeier, Beecher’s offers customers a full range of handmade cheeses and gourmet artisan foods and wines with a cafe, coffee bar and store. There’s a huge window as soon as you walk in where you can watch the cheese makers, well, making fresh cheese in their in-house facility all day long. You can also visit their cellar and taste a glass of wine and check out their “cheese cave” where rows upon rows of cheeses are being aged to perfection. They also have three cookbooks with their signature recipes, and are famous for their “World’s Best” Macaroni and Cheese recipe which is in the book and you can also purchase pre-made in their shop or cafe. The retail store offers a bountiful, well-curated selection of the “best of” American artisan cheeses and charcuterie. While visiting, they’ll introduce you not only to their favorite cheeses and meats but also to the talented producers they know and love. You’ll also be provided with fantastic accompaniments- antipasti, crackers, honey, pickles, etc- for your carefully chosen cheeses and meats, all true to their mission of natural, additive-free foods.
I can’t believe I’ve lived in NYC for 7 years and haven’t been to this amazing place until last weekend when I stopped in for brunch. Veselka is a hopping little place in the East Village that specializes in Ukrainian foods and I had to stop in to sample their potato pancakes. Coming from a German-Polish family, my Mom used to make the best potato pancakes served with apple sauce and sour cream so of course I had to size these babies up to see if they compared, and I have to say they did. I had the brunch with a cheese omelette, a piece of their fresh made Kielbasa, rye toast and of course the pancakes. Bummer I forgot to order some of their famous Pierogies, Stuffed Cabbage and Beef Stroganoff – more family favorites I grew up eating..oh well, maybe next time! I’ll definitely be back for another foodie excursion to this yummy place. In fact, I just may grab a copy of the Veselka Cookbook to make some of these noms at home!
Veselka Restaurant was started in 1954 by Wolodymyr Darmochwal who had recently emigrated from the Ivano-Frankovsk region of Ukraine. In the early days Veselka was a humble neighborhood candy store and newsstand that had a small counter and a few tables where a small selection of Ukrainian dishes were served. The popularity of these homemade dishes helped Veselka to grow over the years and become a full fledged restaurant serving a large variety of homemade Ukrainian and American dishes. Some of their signature dishes include: Cabbage Soup, Pierogies, Kielbasa, Potato Pancakes, Ukrainian Borscht, Beef Stroganoff, Bigos (a hearty Ukrainian Hunter’s stew made with Kielbasa, Sauerkraut, Pork and Onions served with a side of mashed potatoes), Ukranian Meatballs, Veal Goulash, Stuffed Cabbage, Soups, Salads, Burgers, Brunch…the list goes on! The atmosphere is buzzing and busy, and the kitchen is open in the front near the fresh baked goods and desserts counter which you also should not miss.
I don’t get out to Brooklyn as much as I’d like to and especially Williamsburg – a funky creative foodie part of town that has some great restaurants. I stopped in to Roesling Tea Room after visiting a photographer friend of mine looking for a small bite to eat and a glass of vino after our meeting. I ordered at the bar and sampled a side of their luscious Macaroni and Cheese which was oooey gooey layers of cheese and shells with a dash of hot sauce topped with some fresh parsley. It was the perfect size for a small bite of goodness and was only $10 to boot. Their cocktail menu is pretty cool too with unique drinks such as “The White Witch” made with Flor de Cana and Creme de Cacao and Cream, or the “Way Too Early” made with Earl Grey tea, Gin, Lemon and Champagne.
They do have a full dinner menu (see link below) offering Apps such as Grilled Razor Clams, Raviolo with Garlic, Ricotta, Chili and Squid and a hearty Lamb Ragu over Vermicelloni with ground hazelnuts. If you’re hungrier and want a full meal, try the Steak Tartare, “Cock-a-leekie” Chicken, Grilled Hangar Steak or Softshell Crab. The atmosphere is dark and moody, with an open wrap around bar and is perfect for a quiet, intimate dinner with friends or a date. They also serve lunch and brunch with burgers, eggs, salads and fresh sides and offer room for parties and events in this impressive cool space and location.
If you’re ever in Chelsea in NYC, this is a must-see destination. The ultimate “Festival of Shops”, Limelight Marketplace is a theatrical and fun shopping experience, located inside the restored Episcopal Church of the Holy Communion of 1845, and the infamous swanky Limelight Nightclub that was hoppin’ in the 70’s and 80’s. Redesigned by Henry Bendel, it re-opened its doors in 2010 to reveal a 3-story grand emporium filled with shopping, food, fashion, restaurants, art and home furnishings, decked out with grand arched ceilings, and the recently uncovered huge stained glass windows and limestone arches from the original church architecture. Inside you’ll find some cool bars and restaurants like the famous Grimaldi’s Pizza, Cava Wine Bar (Italian Meats, Cheeses, Wines), Jezalin’s (artisan soups, sandwiches, salads and chartucerie) and soon Cross Bar. Upstairs on the top floor you can’t miss the Marie Belle Cacao Bar and Luxury Chocolates. They also have an outdoor garden atrium (which is currently decorated with Indian tents) where you can chill out and enjoy a coffee or just stare at the amazing grand old architecture in awe.
Funny story how I ended up here in New Haven, CT for Cinco de Mayo…last Saturday I was supposed to go to the Foodstock Festival up at Wesleyan University in Middletown, CT to see a great lineup of speakers and check out some amazing food vendors. So I rented a car online, took an early 2 hour train ride up to New Haven Union Station to pick up my rental car. Well, apparently even if you’ve pre-paid for your car you still need a credit card to give them to take the car for the day. All I had was my camera, a Mastercard debit card and some cash – no go. Needless to say, my day in New Haven wasn’t all that bad. I walked around the beautiful campus of Yale University, went to the Yale Art Gallery, cruised around Chapel Street to grab a coffee and checked out the cute shops and boutiques. On my journey around town, I started getting really hungry for some Mexican and discovered a cool little place called Geronimo’s Tequila Bar and Southwest Grill, to celebrate Cinco de Mayo with some margaritas and food.
I had a couple of margaritas since they were only $5 for Cinco de Mayo, and tried their Chicken Tortilla Soup which had huge chunks of white meat shredded chicken, fresh veggies and crunchy tortilla strips on top. The chips were handmade, and the salsa super fresh and chunky with lots of cilantro, just how I like it. For an entree I ordered the Pork Quesadilla which had shredded roasted pork bathed in a Chimayo chile sauce with chihuahua cheese and scallions; topped with fresh grilled corn salsa salad. Delicious! warning: just be super careful if you sample their homemade habenero pepper sauce – its super tasty but super HOT, believe me you only need a smidge to taste the heat!
My waitress was super cool and was patient with me as I ran around the restaurant taking pictures of all their cool Southwestern artifacts and cool interior design inside the restaurant. Chef Timothy Scott (Connecticut native who studied with Anne Willan at La Varenne Culinary School in Burgundy, France) and I chatted for a while as he showed me around the restaurant and told me about all the local, organic ingredients he uses and the South Dakota farms he visits to source all of his meats for some of their unique dishes as the Smoked Buffalo Brisket Tacos and Elk Chili. The menu has your typical Mexican dishes but they are infused with a “Santa Fe” New Mexican flavor, using traditional foods and flavors of the Native Americans, Spanish, Mexican and Anglo-Americans that settled there. Its primary ingredients consist of corn, beans, chile peppers, rice, tomatoes, avocados, pork and bison. Slow-stewed meats and chilis, and natural heat from various chile peppers give the cuisine here a bold, rustic flavor that is distinct from other Mexican cuisine. Don’t miss it if you’re ever up visiting Yale or just cruising around New Haven for a day.
There’s a new kid in town – an amazing organic grocery market and restaurant called Forager’s City Grocer in Chelsea, sister to the Dumbo Brooklyn location. Everything inside the market is sourced from their local farms and made fresh daily on premises. They have a meat counter and prepared foods kitchen with fresh soups, salads, roasted veggies, house-cured pastrami, roasted chicken and herb-roasted porchetta (to die for!). Cruise towards the back and you’ll find a lovely cheese section, olives, cured and fresh butchered meats, and a full line-up of local, and more organic dairy products like yogurt, cream, butter and milk. They have plenty of spices, honeys, jams, imported pastas and other cool gourmet items. And in the front, you can’t miss the coffee bar and dessert counter where they have freshly baked cupcakes, croissants, and unique-flavored glazed donuts like Hibiscus and Blood Orange…Oh my.
The restaurant inside the market has a clean design with an open kitchen and bar, high tables and stools and lots of natural lighting. The cuisine has an Asian flair, offering lunch, brunch and dinner. All the menu items are created with local, organic ingredients, house-cured meats and fresh veggies straight from their farm. They have great salads such as Raw Dayboat Salad with Yuzu Koshu and Crushed Lemon Oil, or Fermented Tea Leaf Salad with Dried Shrimp, Sesame, Peanuts, Crispy Garlic and Split Peas. Or try the Wok-Tossed Berkshire Pork Short Ribs or Crispy Whole Prawns with Chiles, Prickly Ash and Green Onions. Brunch is a new thing, serving up fresh omelettes, buttermilk biscuits and gravy, cinnamon french toast, house smoked pepper bacon and house made quinoa granola with fruit. And don’t miss the Forager’s wine store attached to the market next door where you can find organic wines from grape farmers all around the world.
The Chelsea location has also launched the debut of their expertly handcrafted cocktails along with a menu of beers and eco-minded selected wines on tap. The new, eclectic cocktail menu was designed by head bartender Aaron Polsky (also of Amor y Amargo). The menu is heavily influenced by the market’s hyper-local foraged produce and seasonally inspired house-made syrups and infusions. Some of the cool new cocktails to try are:
Gordon’s Healthy Lunch – made with Dorothy Parker Gin, Foragers Farm spicy baby lettuce juice, lime, meyer lemon oleo saccharum
Doug’s Spring MP – with Tequila Pueblo Viejo Blanco, rhubarb, tarragon, raspberry shrub, soda
I recently went on a search of some pretty cupcakes for a photoshoot I am working on, and found this cute little place called The Cupcake Cafe in Hell’s Kitchen on 9th Avenue and 40th Street near Times Square. It’s a quaint little place with a tiny kitchen in the back where they bake and design their pretty floral cakes and cupcakes with great detail. Anne Warren, co-owner, also designs custom wedding and personalized birthday cakes and offers cake decorating classes and film catering. The interior has a cute bench, a table and a few stools where you can sit and enjoy a coffee and a luscious buttercream-frosted flowery cupcake, just because. No frills, just a cozy spot to indulge.
While on my journey around town in New Haven, I stopped into this cool, colorful store on Chapel Street called Metaphore -Eurostyle. I met the owner and artist, Liza Clayson, who showed me around her store full of custom art andgorgeous hand-painted furniture, shower curtains, linens, dishes, glassware, French pantry gourmet items such as sea salts, oils, honeys, vinegars, mustards, jams, teas, and cookies. We had an even more colorful conversation about the town, restaurants, blogging and marketing and who knows what else. I couldn’t help but start dreaming up all the cool photography and food styling sets one could design with her pretty hand-painted and imported goodies. Liza also has plenty of unique and unusual European-imported goodies in the store, thus the name “Eurostyle”. Many of her items are things you won’t find here in the U.S. – she has customers that come in the store from all over to buy her unique things. You just have to check it out for yourself. If you can’t make it to New Haven, you can call her directly and place a personalized order. Now that’s pretty cool.
If you like fried chicken like I do, great – but this is no ordinary fried chicken – this is Seoul, Korea-style fried chicken and a tasty one at that. Located on Fifth Avenue near the Empire State Building, KyoChon came to NYC from Korea, opened its flagship store here and never looked back. KyoChon has become a cult-like obsession with New Yorkers (including myself) with its fresh, crispy, juicy fried chicken and tasty dipping sauces. The Soy Garlic and Hot & Sweet Chile sauces are apparently are secret recipes that founder Won-Kang Kwon and his wife whip up in a secret room in the basement of their production facilities in Seoul. They claim to use only fresh, not frozen, chickens, and hand-trim and hand-brush each piece, which is apparent when you taste a piece of their crunchy chicken. This ain’t no Chicken McNugget, folks. They also have sandwiches, salads and wraps filled with fresh veggies and fruits and the interior is pretty cool looking too, with its bright red spiral staircase and clear acrylic Jetson-style chairs and tables. Oh, and the Sweet Potato Fries ROCK.
After living in Atlanta for almost 12 years, it was refreshing to find a honky-tonk fun place in NYC that reminded me of the South.Rodeo Bar & Grill is probably one of the ONLY places in New York that you’ll find local and regional country and blues musicians playing live, where you can sit and enjoy a Margarita and some chips and salsa. This Tex-Mex bar and grill is located on 3rd Ave in Murray Hill and serves a kickass portion of chile con queso and chips, and other Tex-Mex specialties such as Enchiladas, Slow-Smoked Texas BBQ, Quesadillas, Tacos and a nice selection of burgers, sandwiches, appetizers and soups and salads. The live shows are on pretty much every night with different artists, until midnight during the week and late on weekends. They have a great happy hour from 4-7 pm offering half price margaritas and bar food like wings, nachos and sliders. Grab your cowboy boots, get yourself some tequila and some live country and blues – too fun.
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.
I recently took a cooking class at ICE that was all about Southern Cooking. In the spirit of the Kentucky Derby, I wanted share some of the awesome down-home Southern food we made. These are classic Southern recipes you’d find on the Sunday “Supper” table with a large group of friends and family, that scream the words “Southern Comfort” all around. Think Deviled Eggs, Fried Chicken, Collard Greens, Cornbread, Coca-Cola Cake, Fried-Green Tomatoes, Fried Fruit Pies, BBQ Ribs, Biscuits and Sausage Gravy, Sweet Tea, Mint Juleps – savory, homey, sweet, hearty, comforting and yes, FILLING. I guess that’s why they call it ‘comfort food’ because once your done eating and your belly is full, all you really wanna do is take a big NAP (on a nice big hammock on the front porch – Yes Ma’am).
Mississippi
I had my first real taste of true Southern food when I visited Meridian, Missippippi with one of my best friends and her family back in high school. We rode in the back of a station wagon from Upstate NY to Mississippi in the sweltering heat for about 20 hours, and when we arrived I thought I had reached the equator – or HELL for that matter. I wasn’t there for even 2 hours before I got attacked by a swarm of tiny red ants when we visited her Grandfather’s farm house that first day, and almost passed out on the beach after laying out for 5 minutes it was so hot down there. But after a big glass of ice cold homemade sweet tea, some Biscuits and Gravy, a crunchy delicious piece of her Grandmother’s Fried Chicken and a plate of Fried Okra – all the hellfire deceased instantly. (Well at least for the moment!)
University of South Carolina
My second experience tasting Southern food was in Columbia, South Carolina when I went to USC for a few semesters and ended up transferring there because I was so charmed by this unique Southern town. I’ll never forget the game day tailgating parties full of glorious southern banquets (and Bourbon!) that took up the entire parking lot across from the football stadium and lasted all day until we passed out from the heat, or the food (or most likely the Jack and Coke’s we had in our water bottles that we snuck into the game with!)
South Carolina Memories
There was also the local street vendor in Five Points (where all the bars and restaurants are on campus) who walked around selling spicy boiled peanuts to all the crazy drunk kids going in and out of all the bars staggering home to their dorm rooms. If you take a drive down to South Carolina, you can’t miss the huge giant peach water tower in Gaffney on the way down (or the massive retail outlet there!). Peaches are lovely. Peaches are everywhere down South. Peach pie, peach fritters, peach cobbler, peach tarts, peach salads, peach jam….ok, now I’m getting hungry.
Charleston SC
We took roadtrips to Charleston, SC and experienced the low-country cuisine like Shrimp and Gravy, Red Beans and Rice or Frogmore Stew (a South Carolina specialty made with shrimp, corn, new potatoes and sausage). The downtown Sunday market is filled with fresh fruits and vegetables, handmade baskets, art, crafts and great southern and low-country food. If you’ve never been to this town before, you MUST make a trip – the architecture, the Sunday markets, the seafood, cobbled streets, southern hospitality and warm breezes off the ocean will charm the pants right off of you.
Destin, FL
Our Spring Breaks had to be semi-close by because none of us could afford to fly anywhere, so we hopped in our e-roller scooters and took roadtrips to nearby towns like Savannah, GA or to the beach in the Florida panhandle (otherwise known as the Redneck Riveria – Destin, Panama City Beach, Pensacola) and ate spicy boiled Crawfish – “sucking heads and pinching tails”, while slugging down a good ice cold Budweiser or two.
Atlanta
Then, I moved to Atlanta after I graduated from college (swayed by a great friend of mine that I met at the University of SC) and unexpectedly stayed there for 12 years – and that’s where I really learned how to cook and love Southern food. There was something about the flowery, green smell in the air down in Georgia, and the charming friendliness of the people – a realness and down-to-earth manner that made me feel like I belonged in this strange Southern universe (even if I was just a damn Yankee that moved down South to get away from Mom and Dad after college).
Georgia Southern Food
Fried Chicken and Waffles, BBQ, more peaches (every street in Atlanta is named “Peachtree”), trips to the Dillard House in the Georgia mountains, day trips and weekends at the lake – I couldn’t get enough of this place. We grilled out almost every weekend on the deck or at the lake with our friends (and made awesome steaks and burgers with Dale’s Seasoning which are Ah-mazing).
Southern BBQ
My ex was from Alabama and Texas, so you can only imagine the Southern food and hospitality that I was exposed to. We ate the best BBQ south of the Mason-Dixon line in Selma, Alabama at a little truck stop called Lannie’s Barbeque, that served hot fresh bbq pork sandwiches on toasted buns with homemade cole slaw, southern green beans and a side of cornbread with extra sauce for mopping. There was never a trip to Selma without a stop here. Or a mandatory trip to Dreamland BBQ for a whopping plate of messy delicious ribs in Tuscaloosa for Alabama ‘Game Day‘. Roll Tide! (I was always still a diehard Gamecock fan though, even if Alabama kicked our ass).
Alabama Fried Catfish & Grilled Corn
His Mom was an amazing cook too, and every holiday we would go to their “camphouse” in the woods. The men would go deer and bird hunting for the day, and the women would stay home and prep for the big mid-day feast: slow-cooked collard greens with smoked ham, deep-fried turkey, slow-roasted pork butt, fried okra, skillet baked cornbread with jalapenos and cheddar, pecan pie, homemade flaky buttery biscuits, sweet tea, and the list goes on. On Friday nights we always went to “Mac’s Fish Camp” on the Alabama River (which tragically burned down in 2007 and is no longer around). We ate the best cornmeal-crusted fried catfish that would blow your mind – whole, right off the bones, served with fresh corn on the cob, cole slaw and hushpuppies. Even on the sweltering dog-days of Summer like they have down South, there’s something about the savory, buttery, comfort food down there that makes you feel right at home.
A Southern Feast
True Southern food and hospitality is all about eating and sharing big homemade meals with large groups of friends and family. My cooking class was almost 5 hours long and we made so much food you could feed a small Confederate Army. Thus, this post only has half of the food we made for our Southern feast that day so I’m making this Part 1. The recipes below include: Classic Deviled Eggs, Country Smoked Ham with Red-Eye Gravy, Southern Collard Greens, Cornbread, Coca-Cola Cake and of course, some homemade Southern Sweet Tea to wash it all down with. Stay tuned for Part 2 later this week for some more down-home, get-in-my-belly, authentic Southern Comfort food. Don’t worry, you’ll have plenty of time to take a nice, long nap on the hammock between now and then…
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Deviled Eggs
Deviled Eggs
6 hard-cooked eggs (1 week old eggs are easier to peel than super fresh eggs)
1 to 1 1/2 tablespoons mayonnaise, or to moisten
1 teaspoon prepared mustard
1/2 teaspoon to taste
1/2 teaspoon salt
2 tablespoons sweet pickle relish, or to taste
Paprika, for garnish
1-2 tbsp chopped Parsley leaves
Equipment: ice water bath
Put eggs in a saucepan that will hold them in one layer. Cover with cold water by 1 inch. Heat just to a boil, turn off the heat and cover the pan. Allow the eggs to “cook” in the hot water for 15 to 17 minutes and then immediately transfer to the ice water bath to cool and stop the cooking.
When well-chilled (you may have to replace the ice water bath with cold water or more ice to keep them cold and fully chill), roll them gently on the countertop and crack the shell all over.
Peel under cold running water and reserve.
Cut the hard-cooked eggs in half length-wise and shave a bit from the bottom of each half so it will lay flat on a serving dish.
Remove and mash the yolks; combine with mayonnaise, mustard, salt and relish.
Refill the centers of the egg whites with the mixture (use a pastry bag fitted with a star tip, ideally). Garnish with paprika and chopped parsley, refrigerate until ready to serve.
Makes 12 deviled eggs.
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Country Ham Steak with Red-Eye Gravy
Country Ham with Redeye Gravy
1 bone-in fully cooked ham steak, about 2 pounds (salt-cured country ham or a center-cut slice of ham)
Butter, vegetable oil, lard or shortening, as needed
3/4 cup strong black coffee
Worcestershire sauce
Heat a heavy skillet over medium heat. Melt sufficient butter or other fat to film the bottom of the skillet. Add the cooked ham, and cook to warm through and brown the meat. Reserve the ham.
Over high heat, add the coffee to deglaze the pan; scrape the bottom of the pan with a wooden spoon to loosen any brown bits.
Bring to a boil and cook about 1 minute. Season to taste with freshly ground pepper and Worcestershire sauce.
To serve pour the gravy over the ham to serve with the ham or serve gravy in a separate pitcher.
Serves 6.
Country Ham in Roasting PanHam Steak ready to serveRed-eye GravyTime to pass the Red-eye Gravy
—–
Southern-Style Braised Collard Greens
Southern-style Braised Collard Greens
2 pounds of collard greens (can substitute kale, turnip greens, or mustard greens)
1 ham hock (or 6 slices of cooked bacon)
1 medium onion, sliced or chopped
1 teaspoon crushed red pepper
2 to 3 teaspoons kosher salt
Sherry or cider vinegar, optional (for serving)
Tabasco/Louisiana Hot pepper sauce or pickled pepper juice, optional (for serving)
Clean and wash greens well; remove tough stems and ribs. Cut the greens up into large ribbons or chunks and place in a deep pot; add onion. Wash off the ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens, bring to a boil and reduce to a simmer. Cook the greens until tender, about 1 hour (up to 2 or 3 hours is fine as long as they don’t get mushy). Add more water as needed, taste and adjust seasonings to your liking. Serve with corn bread, and pass the vinegar and hot sauce.
Serves 4 to 6.
Slow cooking Collard Greens
—–
Classic Southern Cornbread
Classic Southern Cornbread
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease pan
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved (don’t over mix!). Allow the mixture to site at room temperature for 20 minutes.
Corn Bread Batter
Preheat the oven to 350 degrees F and preheat a 10-inch cast iron skillet.
Melt butter in the hot cast iron pan
When ready to bake, coat the bottom and sides of the hot skillet with butter (and be careful – pan is very hot!)
Pour batter in the pan
Pour the batter into the prepared pan,
Cornbread ready for baking
and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and cut into large squares or wedges. Serve warm or at room temperature with extra butter if desired.
We used to make it with green chilies or jalapenos and cheddar cheese – if you want to try this version, chop the chilies (about 1/2 cup) and some shredded cheddar (about 1 cup) and add it to the batter before pouring into the cast-iron skillet. Delicious!
Makes 1 (10-inch) skillet of cornbread, approx. 8 to 10 slices or squares.
—–
Coca-Cola Cake
Coca Cola Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 cup butter
3 tablespoons unsweetened cocoa powder
1 cup Coca-Cola
1 1/2 cups mini marshmallows
2 teaspoons vanilla extract
1/2 cup buttermilk
2 eggs, beaten
2 teaspoons baking soda
1 cup chopped pecans, optional
Preheat oven to 350 degrees F; grease and flour a 13×9 inch baking pan.
Combine the flour, baking powder, salt and sugar in a large mixing bowl.
Combine 1 cup butter, 3 tablespoons cocoa powder, and 1 cup of Coca-Cola in a saucepan; bring to a boil. Remove from heat and add marshmallows and vanilla, stirring until marshmallows are melted.
Pour mixture over dry ingredients and blend in well. Add the buttermilk, beaten eggs, baking soda and pecans, if using. Beat well.
Spread batter in the pan and bake for 30 to 35 minutes, until the cake bounces back when lightly touched near the center. Cool completely.
Icing:
1/2 cup butter, softened
3 tablespoons unsweetened cocoa powder
1 pound confectioners’ sugar
6 to 7 tablespoons Coca-Cola
1 cup chopped pecans, optional
In a standing mixer fitted with a paddle attachment (or in a large mixing bowl with a hand blender), blend the softened butter with cocoa powder, confectioners’ sugar, and Coca-Cola. Beat ingredients until smooth and creamy; spread on cooled cake with a spatula. If desired, sprinkle finely chopped pecans over the top. Serve warm.
Makes 1 (13×9) cake.
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Sweet Tea
Sweet Tea
1 ounce loose black tea
1 quart hot water
1 quart room temperature water
Lemon wedges, for garnish
Infuse hot tea into hot water for 4 to 5 minutes, strain the tea into room temperature water. (we used to bring water to a boil in a large saucepan and then turn it off and infuse large tea bags in the hot water and add additional room temp water). Sweeten with simple syrup if desired and garnish with lemon wedges. Mint leaves are a nice twist too.
Simple Syrup:
3 cups sugar
3 cups cold water
For simple syrup, combine equal parts sugar and water in a small non-reactive pot. Bring to a boil, and cook until sugar is dissolved. Cool completely (before putting ice in it or the tea will turn cloudy and taste bitter).
Can be kept in the refrigerator for a month or more in a tightly sealed container.
On a recent trip to San Diego with a group of friends, we made an awesome dinner one night, and definitely one to remember. We rented an amazing house right on the ocean at Mission Beach that had gorgeous views of the sunset – –
Sunset
a huge round disk of bright orange, yellow and red hues sinking into the horizon – absolutely breathtaking..
Chicken, Spinach & Wild Mushroom Lasagna
My friend (Paula) showed up with a delicious recipe for Chicken, Spinach & Wild Mushroom Lasagna (by Daniel Boulud) which was an amazingly creamy, savory dish to die for! The lasagna is made with a creamy base of sauteed celery and onions, white wine, nutmeg, flour and cream mixed with fresh spinach, wild mushrooms (we used Chanterelles but you can use any mix of wild mushrooms you prefer) and chicken breast. We topped off the lasagna noodles and chicken and mushroom mixture with several gooey layers of Fontina and Parmesan cheese, and baked it into a bubbly pot of goodness in the oven.
We served it with some Parmesan-Garlic Crostini and a green salad, and of course a few bottles of white wine to accompany. Daniel Johnnes, wine director of Daniel Boulud’s restaurants suggests choosing a wine from the Campania region of Italy, such as the 2009 Fiano di Avellino from Feudi di San Gregorio ($19). An alternative is Occhipinti SP68 IGT Sicilia Bianco 2009 ($26). Both of these choices are medium bodied with bold flavor and a soft texture.
Noodle Slap
**Note*** Men should definitely stay out of a female-dominated kitchen to avoid a big noodle slap when making a dish as good as this! Enjoy 🙂
Parsley and Fontina CheeseChicken-Mushroom-SpinachLasagna Ready For OvenParmesan Garlic CrostiniRooftop Sunset
Oh, and don’t forget the rooftop with great friends and an amazing view to top it all off. We had such an awesome time I’m already planning my next visit back to this gorgeous beach..
Dusk, Mission Beach San Diego
Until then, I’ll just keep dreaming about that fiery red glowing sunset… 🙂
California Dreamin’ :: Chicken, Wild Mushroom & Fontina Cheese Lasagna
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10-12
Ingredients
5 tablespoons EVOO
2 medium onions, diced fine
2 celery stalks, diced fine
1 pound wild mushrooms (chanterelles, black trumpet, hen of woods), trimmed and washed, roughly chopped
1/2 pound spinach leaves, torn and washed, no stems
4 tablespoons butter, plus extra grease to pan
2 pounds boneless skinless chicken thighs, cut into 1/2 inch pieces
1 cup dry white wine
1/2 cup all-purpose flour
1 cup heavy cream
3 cups milk
1/2 bunch Italian parsley leaves, chopped
Freshly grated nutmeg, to taste
16 dried lasagna noodles
1 pound of Fontina cheese, diced or cut into medium-thin slices
1 cup grated Parmesan cheese
Salt and freshly ground pepper
Instructions
Prep all vegetables (chop onions, celery, spinach, mushrooms, parsley), cut up chicken and pat dry.
Measure out all wet and dry ingredients (wine, cream, milk, flour, nutmeg, salt and pepper, grated Parmesan).
Cut Fontina cheese into small dice, or medium-thin slices for layering.
Sauté celery and onions with salt and pepper over medium-low for 3 minutes. Increase heat to medium-high, add mushrooms, cook and stir for 3 minutes. Add spinach, salt and pepper, cook until wilted and mushrooms are tender. Remove from heat and reserve.
Add butter to same pot, adjust heat to medium. Season chicken on all sides with salt and pepper, add to butter. Cook stirring 6 minutes until chicken is browned. Add wine, simmer until almost reduced. Sprinkle flour over the chicken and cook, stirring for 5 mins, allowing flour to coat the chicken and absorb the liquid.
Gradually stir in cream and milk, scraping pot, stirring with a whisk to break up cooked flour. Simmer for 5 minutes, stirring constantly, allow liquid to thicken. Reserve 1 cup of liquid and remove pot from heat, add cooked mushroom and spinach mixture. Add parsley, season with nutmeg, salt and pepper to taste.
Cook lasagna noodles 8 mins in salted water. Drain and rinse in cold water. Toss with 2 tablespoons EVOO.
Preheat oven to 350. Butter a 9x13 baking pan. Layer 4 noodles on bottom. Top with 1/3 chicken mixture and 1/3 Fontina cheese. Repeat layers twice, finish with layer of noodles. Spread reserved sauce over noodles and sprinkle with Parmesan cheese. (can put in fridge or freezer at this point, tightly covered with aluminum foil or plastic wrap).
Cover with foil or lid and bake for 30 minutes. Increase heat to 400 degrees and remove foil and cook until golden brown and bubbly, another 10-15 mins.
To make the Parmesan Garlic Crostini:
Slice a loaf of Italian bread into 1/4-1/2 inch slices and drizzle with olive oil, shredded Parmesan cheese, garlic powder and bake in a 350 degree oven for about 10 minutes or until lightly golden brown and crunchy.
Sprinkle the lasagna with chopped parsley, some extra grated cheese if desired, and serve with the parmesan garlic crostini.
Notes
Serve with a leafy green salad with a vinaigrette dressing, some crusty garlic bread and a dry white wine such as Sauvignon Blanc or Pinot Grigio.
The lasagna can be made a day ahead to save time, just keep it tightly covered with plastic wrap of foil and pop it in the oven when ready to bake.
Freezes well too - wrap in plastic and foil in individual portions and reheat in the microwave or oven.
THIS GIVEAWAY IS NOW CLOSED FOR ENTRIES. CONGRATULATIONS TO OUR WINNER,
***(Check back for our next awesome cookbook giveaway in the next week!)***
Enter now for a chance to win a copy of La Tartine Gourmande Cookbook! Starting today (5/3/2012), I am running a giveaway for one (1) La Tartine Gourmande Cookbook, courtesy of Roost Books. The giveaway runs until 5/13/2012 at 12:00 AM EST.
To enter the giveaway (open to US/Canadian residents only):
Comment on this post: Tell me what is your favorite Spring dish or ingredient to cook with, and why you would like to win the cookbook to receive one (1) entry;
Share this post on Twitter, Facebook or Pinterest with your followers and get an additional entry for each post;
*** VERY IMPORTANT! ***Leave a separate comment for EACH of your entries or only one entry will be counted.For example, leave your first comment about your Spring dish or ingredient and why you want to win the cookbook, then add another comment to say “I follow you on Twitter”, another to say “I follow you on Pinterest”, etc. If you already follow me on Twitter, Pinterest and/or Facebook let me know as well, since this counts as an entry.
*NOTE:Please make sure to provide your current email address (which won’t be visible on the blog) so I can reach you if you win.
I will randomly draw one lucky winner on Sunday, May 13 at 12AM EST. Good Luck and enjoy the recipes and video from La Tartine Gourmande below!
Beatrice Peltre
If you haven’t seen the food blog LaTartineGourmande.com or heard about the author Beatrice Peltre – Chef, Writer, Recipe Developer and Photographer, then you absolutely need to continue reading on! I recently purchased a copy of her new cookbook La Tartine Gourmande: Recipes for an Inspired Life, which is a delicious, full-color cookbook filled with beautiful, fresh, simple recipes and gorgeous food photography. She has been such an inspiration to me as a Chef, food writer and photographer, and I’ve been following her site for a few years now — I was so excited when her new cookbook came out that I wanted to do a review and giveaway to share her fabulous recipes and photos with my readers.
The cookbook is full of amazing recipes made with whole, fresh ingredients based on French-based techniques. The recipes are beautifully simple and easy enough to make at home or for entertaining friends and family. The book is written in an honest and down-to-earth voice, with stories and recipes based on Bea’s French background and other places she has lived or traveled to such as Denmark, New Zealand and Boston. Bea brings a creative twist to everyday recipes and uses only the freshest ingredients and gluten-free whole grains such as millet, quinoa, buckwheat, and nut flours. She shares stories of cooking with her daughter (Lulu) and takes you inside her kitchen with tales of culinary delight.
Her inspiring recipes are full of bright flavors and colorful fruits and vegetables and tantalizing baked goods. Organized by Breakfast/Brunch, Lunch, Dinner and Desserts, she offers menus within each category for different occasions: The Picnic, Casual Lunch with Friends, The Party with Small Bites, Sophisticated and Elegant Dinners, etc. You’ll find mouthwatering recipes such as Cherry Tomato Tartlets Tatin, Saffron-flavored Crab and Watercress Souffle, and Tagliatelle with Zucchini, Lime and Parmesan. Her gorgeous desserts include Chocolate and Plum Almond Cake with Cinnamon and Apple and Pear Verrines with Millet Crumble and Vanilla Custard and many more luscious creations. Bea has been generous enough to share two of her recipes from the new cookbook below: her lovely Summer Vegetable Tian, and tantalizing dessert Cardamom Chocolate Creme Caramel. Enjoy!
Summer Vegetable Tian
Summer Vegetable Tian
Oh the joy of a melt-in-the-mouth vegetable tian! I have a true weakness for this dish. Originally from the South of France, a tian is a dish in which summer vegetables —similar to those used in a ratatouille — are layered and baked slowly in a low-heated oven. The result is melting layers of flavors and scents that transport you to the Mediterranean. During the summer, when I can get wonderfully aromatic vegetables at the farmers’ market, this is a meal we enjoy weekly. Also, to simplify dinner when you’re busy, prepare the dish ahead of time, or even the day before.
Ingredients
1 tablespoon chopped lemon thyme or regular thyme
¼ cup chopped basil
5 garlic cloves, minced
2 Italian eggplants (280 g; 10 oz), sliced into thin rounds
Sea salt
Olive oil
2 zucchini (400 g; 14 oz), thinly sliced (use a mandoline if you have one)
3 to 4 ripe tomatoes (550 g; 19 ½ oz), thinly sliced
2 fennel bulbs (280 g; 10 oz), thinly sliced (use a mandolin if you have one)
Pepper
Preparation
In a small bowl, combine the chopped herbs and garlic. Place the eggplant slices in a colander and sprinkle them with sea salt. Let them rest for 30 minutes so the moisture releases. Pat dry with paper towels.
Preheat the oven to 320 degrees F (160 degrees C).
Brush a large oven dish with oil and layer your vegetables into it in this order: 1 layer of tomatoes, 2 layers of zucchini, 1 of eggplant, 1 of fennel; repeat this pattern until you run out of vegetables, adding some of the chopped herbs and garlic each time between layers. Season with sea salt and pepper and drizzle generously with oil.
Place the tian in the oven and cook for 1 hour and 15 minutes to 1 hour and 30 minutes, until the vegetables are tender when pierced with a fork. Check regularly to make sure that they do not brown too quickly, covering the dish with a piece of foil paper if that’s the case. Serve warm with a green salad and grilled meat or fish.
Serves 4.
—–
Cardamom Chocolate Creme Caramel
Cardamom Chocolate Crème Caramel
This attractive dessert is made for people like me and Philip who cannot resist anything described with words like “dark chocolate” and “custard.” Maybe you are one of these people too? It offers a rich silky aromatic chocolate flan-like cream balanced by a light caramel sauce that you’ll want to dip your fingers into.
You will need:
Six 6-ounce ramekins
Canola oil, for the ramekins
For the caramel:
½ cup (100 g: 3 ½ oz) fine granulated white sugar
2 tablespoons cold water
1 tablespoon hot water
For the chocolate custard:
2 ¼ cups (530 ml) whole milk
1 vanilla bean, split open and seeds scraped out
5 green cardamom pods, crushed
3 oz (90 g) dark chocolate (70% cocoa)
3 large eggs
2 tablespoons blond cane sugar
Unsweetened cocoa powder, to dust
Preparation
Oil six 6-ounce ramekins; set aside.
To prepare the caramel: Heat the sugar and cold water in a small pot. Swirl the pot in a circular movement so that the sugar absorbs the water. Bring to a boil, then simmer at a medium heat — do not stir the sugar at this point, although you can swirl the pot occasionally — and watch the caramel develop. It will be ready when it’s golden in color, which takes about 8 to 10 minutes. Remove from the heat, add the hot water, and stir quickly. Pour the caramel into the oiled ramekins, making sure to coat the bottom and sides; set aside.
Preheat the oven to 300ºF (150ºC).
To prepare the custard: In a pot, combine the milk with the vanilla bean and seeds and cardamom pods and bring to a boil, making sure that it doesn’t overflow. When it boils, remove from the heat and add the chocolate, whisking quickly so that the chocolate melts evenly. Cover and let infuse for 20 minutes. Discard the vanilla bean and cardamom, and using a fine sieve or chinois, strain the chocolate milk.
In the meantime, using a stand mixer, beat the eggs with the sugar for 1 minute. Pour the chocolate milk in and stir quickly. With a spoon, remove any foam that might have formed at the surface. Divide the chocolate custard among the 6 caramel- filled ramekins and place them in a water bath (see Basic Cooking Techniques, page 27, for instructions). Place the custards in the oven and cook for about 50 minutes. To check if they are ready, jiggle the ramekins a little —the center of the cream should be almost set but not fully (they’ll finish setting once they cool down). Remove the ramekins from the oven and let cool completely. Cover each ramekin with plastic wrap and refrigerate for a few hours, or overnight, until the custard is completely set.
To unmold the crème caramel easily, dip the ramekins in boiling water for 1 to 2 minutes, taking care to not let the water spill in. Run the blade of a knife between the custard and the edge of the ramekins. Turn onto a plate and serve with dusted cocoa on top.
Watch the premiere book trailer for the new La Tartine Gourmande cookbook.Music: “The Winter Song” by the band Au Revoir Simone: www.aurevoirsimone.comVideo: Margaret Singer & Max Freeman of Unusually Fine: www.unusuallyfine.com
For more great recipes and inspiration, visit Bea’s website La Tartine Gourmande
Click here to order your copy of Bea’s Cookbook La Tartine Gourmande
This is a non-paid sponsored post and cookbook giveaway courtesy of Beatrice Peltre and Roost Books.
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!
—–
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.
—-
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.
—–
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.
Vindaloo Curry is a spicy Indian curry made with a variety of spices, vinegar, coconut milk and crushed tomatoes. Its origins come from the Goa region of India, however, the Vindaloo name is derived from a Portugese dish Carne de Vinha d’Ahlos which was typically made with pork, vinegar and chiles.
I used a Vindaloo spice blend from Penzey’s Spices to avoid mixing up 100 spices of my own – it’s a lovely blend of coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardamom, turmeric, Tellicherry black pepper and cloves, giving the curry a sweet and spicy flavor. I took the liberty to add a little bit more garlic powder, ginger, cayenne, cinnamon and cumin to give it a little more kick and some fresh chopped cilantro to give it a bright flavor.
It sounds super spicy, but the vinegar, coconut milk and pureed tomatoes soften the spices up into a creamy, tangy, delicious sauce – you can also make Vindaloo Lamb, Shrimp, Chicken or Pork – just substitute the meat of your choice. Great with Basmati rice (I used Brown Basmati) and/or Naan Bread for serving. If you want to make the curry ahead of time, it can be stored in the refrigerator in a sealed container for up to 3 days.
Ingredients
1 1/2 tablespoons canola oil
1 1/2 pounds lean beef steak, trimmed and cubed
1 1/2 tablespoons Vindaloo curry powder (Penzey’s)
1/2 teaspoon dried ginger
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon cinnamon
Kosher Salt
1 tsp Black Tellicherry peppercorns
2 medium Yukon Gold potatoes, peeled and cut into cubes
1/4 cup white vinegar
1 1/4 cups low-sodium beef stock
1 (14 ounce) can unsweetened coconut milk
1 (14 ounce) can pureed tomatoes
Brown Basmati rice, steamed for serving
Cilantro, chopped for garnish
Preparation
In a large pot, par boil potatoes for about 3-5 minutes until slightly softened. Heat oil in a large skillet and saute the beef over medium-high for about 5 minutes until slightly browned.
Indian Vindaloo Spices
Mix the Vindaloo curry powder with a few tablespoons of water to make a paste. Add the curry paste to the beef along with the other spices, salt and peppercorns; stir together and cook for about 3 more minutes.
Seasoned Beef & Potatoes
Add the parboiled potatoes, vinegar, beef broth, coconut milk and pureed tomatoes to the beef and potatoes; stir all ingredients together and bring to a boil.
Simmering Vindaloo Curry
Lower the heat to medium-low and simmer the curry until the potatoes are tender, about 10-15 minutes. Crush some of the potatoes with the back of a spoon into the curry sauce to thicken it slightly.
Vindaloo Beef Curry
Serve with a side of white or brown cooked basmati rice and chopped cilantro for garnish. Warm toasted naan bread is also delicious with the curry. enjoy!
I happened to stumble upon this place on my way home one night, lured in by its moody lighting and buzzing atmosphere. Taproom 307 is a bar and restaurant with over 40 varieties of local and domestic craft beers, beer cocktails, wine, unique artisan cocktails and amazing food. I tried their Hawaiian wood-fired pizza which was delicious, served on a wooden board, crispy crust, savory ham, gooey cheese and juicy pineapple. They also have delicious burgers, sandwiches, salads and bar food appetizers, which I”ll be sure to go back to try next visit! Beer Sommelier Hayley Jensen curates at Taproom No.307 – she fell in love with beer after college, and has been obsessed ever since. She discovered old world ales and went abroad to learn more. After moving to London and working in the craft bar scene there, she came back to NYC and joined famed Chef Daniel Boulud, as Beer Sommelier at DBGB Kitchen & Bar. They serve brunch, lunch and dinner every day of the week. Perfect place for happy hour after work with a group of friends!
The name Marimekko is a play on words, yet completely descriptive. ‘Mari’ is an anagram of the first name of the company’s founder, Armi Ratia,while ‘mekko’ means ‘dress’ in Finnish. And it was indeed Mari’s dresses that started it all in 1951. This place is a must-see if you ever come to visit NYC. The store in Flatiron District next to Eataly on the corner of 5th Ave and 23rd Street is a mecca full of beautiful, bright patterns and totally irresistable. They have a full line of dining and kitchenware, pillows, clothes, fabric to make your own custom items. Everything in the store is sleekly designed and fun – if you’re a stylist? its a dream come true.
Todaro Bros. is a small, local market in Murray Hill that specializes in Italian imported goods, fresh fruits and vegetables, imported cheeses, epicurean delicacies and fresh prepared foods. There’s also handmade fresh pastas, olives, an extensive range of imported olive oils, sauces, spices and freshly prepared breads. It reminds me of a place you’d see on the streets in Italy and it’s my failsafe place to go when I need fresh meats and fish, fruits and veggies or just some downright delicious food for dinner or a party.
Located in Midtown on 3rd Ave and 40th St, Zengo is my new favorite local hotspot for happy hour. The decor is vibrant and dramatic with decorative full length windows, hardwood floors and contemporary lighting and the cuisine is a lovely mix of Latin-Asian styles and flavors created by Chef-owner Richard Sandoval, whose accolades include Bon Appétit Restaurateur of the Year and Mexico’s Toque d’Oro. Chef Sandoval spins regional ingredients into beautifully balanced dishes designed for sharing – you’ll find small plates on the happy hour menu such as Sushi, Shrimp-Vegetable potstickers, an assortment of flatbreads and churros. The beverage menu features innovative, hand-muddled cocktails as well as Latin wines, Japanese sakes and over 400 Tequilas. There are three bars inside – one in the main level and one downstairs, and their Sake & Shochu lounge upstairs is a great place for groups or private parties where you can experience a tasting of their many varieties of imported Sake or Shochu.
622 3rd Ave (btwn 40th St & 41st St) New York, NY 10017 (212) 808-8110
If there was ever a store I’d like to just move right into, this is the one. Yep, don’t even need to pack my things – they’ve got everything in there imaginable to live a deliciously luxurious life. If you’ve never been to ABC Carpet and Home in NYC you MUST visit next time you’re here. All I can say is when you walk in the store you feel like Alice in Wonderland that just fell down the rabbit hole into a beautiful, glittery, artistic place that you’ve never experienced before. Or got swept away to the Land of Oz like Dorothy did, minus the midgets and ugly witch. All joking aside, this is probably my favorite home store in NYC – there’s homemade pottery and glassware, linens, pillows, jewelry, soaps and candles, fabrics, rugs, furniture – you name it. And everything in the store is artisan-made (which yes, lends to its hefty prices) – even if you just buy ONE thing, you’ll make your kitchen or home that much more beautiful. THE BOMB.
I have been going here ever since I lived in NYC and its still one of my favorite Italian restaurants in the city. Located centrally in the Flatiron District, Stuzzi is an authentic Italian restaurant that specializes in Italian cuisine from all different regions and has an amazing bar and a daily happy hour from 4-7 pm – buy a drink and you get a small plate for free! Chow down on some Crostini with Ricotta and Honey, Meatballs, Risotto Balls, Cheese plates, Salumi plates with Soppressata and Parma Prosciutto, Flash-fried Roman style Artichokes, Battered Cod with Lemon Aioli…and the list goes on. My go-to drink is an Aperol Spritz made with Prosecco, Aperol bitters and a lemon twist – perfect pairing with the delicious appetizers! Of course they have an extensive Italian wine and beer list too. It’s never too crowded and the atmosphere is beautiful with gorgeous lighting, dark wood and brass. There’s a larger dining room in the back or you can just sit near the bar or outside patio and enjoy a drink and a quick bite. One of the best and reasonably priced for a great Italian place in the city.
Fishs Eddy is a purveyor of Dinnerware, Glassware, Flatware, Serveware, & Sturdyware, born in 1986 by the owners finding antique goods in Upstate NY and hauled them back in a van to the city to open this awesome shop. Millions of edgy, unique and incredibly fun dishes and glasses have come in and out of their doors. Retro patterns and prints, bright colors, classic styles and fun unique kitchen items are what you’ll find here. The best part is you can buy one-off items if you wish – a single piece of flatware, a fun kitchen towel, quirky straws, canning jars – you name it, they got it. And you won’t find this cool stuff anywhere else but here. As a food photographer and stylist, I’m in heaven in this store – and I guarantee you won’t walk out of here with a million fun and cool gadgets for yourself, without breaking the bank. Talk about FUN!
So if you’re in the mood for some amazing, authentic Mexican food in NYC, this is the place you need to be. Located in Nolita; you can’t miss the old movie theatre style sign on the corner of Lafayette and Kenmare with its bright neon lights. Think street-style Mexican – grilled fresh corn with spices and cojita cheese, lovely tacos in every flavor, homemade guacamole, tortas, quesadillas, ceviche, grilled chorizo, chile relleno, tortilla soup, fresh salads- all made with fresh tasty ingredients. The Taqueria in front has a few bar stools and offers takeout, or you can sit in the Brasserie or Cafe for a full meal. Definitely top on my list for the best tacos in town – and its fairly priced too! Oh, and you just might happen to run into a celebrity while you’re here – Claire Robinson, Chef on Food Network, was enjoying lunch and margaritas right outside on the patio while I was there! Awesome grub for an awesome price – don’t miss this one!
Now here’s a cool place I discovered recently – who would have ever thought that the MOMA Design store would have such cool stuff for the kitchen and a serious cook? An extension of the Modern Museum of Modern Art, the store is a mecca for high design. Kitchen tools, glassware, silverware, dishware, cookbooks, bowls and baskets made of modern metal design, funky kitchen gadgets, all brightly colored and sleekly designed with modern materials (metal, plastic, glass, silicone, etc.) by notable artists and designers. I wouldn’t go here to stock up your kitchen though, as the prices are a bit steep – but if you’re looking for a collectible kitchen or home item that you can actually use and proudly display, this is the place to go.
Last but not least, is a really fun place I discovered down in Nolita – Le Labo fragrance lab. Originating in France, this store makes high-end custom fragrances in the store based on your preferences and desired scent. Made from natural ingredients and essential oils like lavender, vanilla, lemon, bergamot, rose, patchouli, orange blossom – each fragrance has a unique scent. They do have about 10-15 pre made fragrances to choose from too but its too cool that you can make your own – and they even print your name on the bottle label so its truly a personalized scent! Check out their online store if you can’t make it to NYC. Too cool to ignore.
233 Elizabeth St New York, NY 10012 (212) 219-2230
Kathy Freston is is a bestselling author with a focus on healthy living and conscious eating, a health activist, vegan fashion lover, and person obsessed with living and eating well consciously. I had the opportunity to interview Kathy on her healthy living strategies for cooking and eating right, and find out more about her background, bestselling books and favorite recipes.
Veganist
In Kathy’s new book, Veganist: Lose Weight, Get Healthy, Change the World, she discusses how she made the switch from classic, meat and fat-laden comfort foods to plant-based substitutes to create the same dishes, not only healthier for her well-being, but also better for the ecosystem and reversing and preventing disease.
Veganist was an instant New York Times bestseller, as were two of her previous books – Quantum Wellness and The One. She has appeared frequently on national television, including The Oprah Winfrey Show, Ellen, The Dr. Oz Show, Good Morning America, The View, and Extra. She is a regular contributor to the The Huffington Post, and her work is consistently featured in many national publications.
The Lean
Kathy is also offering a limited number of signed copies of her bookThe Lean! –a 30-day plan for achievable, healthy, long lasting weight loss. The philosophy behind the book is about making choices to eat foods that are delicious, filling, and supportive of your weight loss goals. Each day of her 30-day plan, she asks you to make one simple change – from drinking more water, to swapping nondairy for cow’s milk, to exercising for a few minutes each day. Little by little, these changes will help you gain momentum and propel you towards your goals.
“Leaning in’ is a positive, sustainable way to lose weight and transform your health. It’s all about setting an intention for what you want, and then nudging yourself ever so gently in that direction.”
– Kathy
For more of Kathy’s tips and suggestions for cooking, eating right and healthy living, visit her shop on OpenSky.com — the premiere social network for shopping where you can connect with experts in health, food, design and style for exclusive information, advice and insider product recommendations.
***Now for the exclusive interview with Kathy where she discusses about her background, healthy living strategies and cooking tips in more detail.
1. Can you tell me a little bit about your nutrition / culinary training and professional background?
I am just your average food obsessed gal with no culinary training, which is why I enlisted the help of Chef Dayna Mcleod to come up with some super easy and delicious recipes to accompany the weight loss plan!
And on the nutritional front, I’m a researcher rather than a dietician, so I track down the best and most definitive peer reviewed studies on how food affects our health and weight; I try to pull it all together so that the science is easy to understand and applicable to anyone’s daily life.
I’m lucky to know and work with some of the nutrition science rock stars of our time, like Drs. Dean Ornish, Andrew Weil, Caldwell Esselstyn of the Cleveland Clinic, T. Colin Campbell, Professor Emeritus of Nutritional Biochemistry at Cornell University, and Neal Barnard, professor of medicine at George Washington University. I use their work and expertise to substantiate the medical soundness of The Lean plan.
2. When did you realize you wanted to be a nutrition and healthy living expert? Who in your career has inspired you most? What did you learn from them?
My interest in health was first born out of vanity! I wanted to lose weight, have clear skin, and look attractive… all things that had eluded me until I started changing the way I approached food. But vanity was soon taken over when I learned that nutrition could add years (many years) to my life by preventing and reversing disease. THAT’S empowering!
I’ve been inspired most by the people who have lost weight – whether it was 30, 100, or 200 pounds – and turned their health around. They are the best story tellers and motivators because when they share the steps they took and tell how they felt along the way, you can feel in your bones that you can do it too. I love those people; they are game changers – not only for themselves, but for their families and communities, too!
3. Can you tell us a little bit about your healthy living strategies and what makes your menus and healthy eating plans unique?
Here’s my belief: life is meant to be enjoyed, and food is a big part of that. So much of our comfort and joy is connected to enjoying traditional favorites with our friends and family. I’m a big fan of continuing to enjoy the traditional foods we grew up loving, but just upgrading them a bit so that they are healthier. I love pasta with sausage, for instance; so I’ll opt for pasta made from brown rice (you cannot tell the difference between it and white flour pasta) and veggie sausage instead of the fatty stuff from animals. I love tostadas and burritos; but I’ll have them with black beans rather than beef or chicken with all the fixins (nondairy sour cream rather than dairy, though). I love all things creamy, but I make them with cashew cream so that it’s easier on the body. No white-knuckle, hard core discipline – just healthier versions of the things we already love!
4. Can you tell me a little more about your book and eating plan The Lean, and some of the basics key points and advantages behind it?
The Lean is about getting lean in the body, but it’s also about “leaning in” to the process easily and gradually. You have one new task to do each of the 30 days of the plan, and what you do on Day 1, you will also be doing on Day 2, Day 3, etc; so by the end of the 30 days, you will have 30 wonderful new habits that will have crowded out some old bad habits!
5. Can you give us some quick tips and strategies on weight loss and nutrition?
Here are 3 little things you can do right away that will help you begin leaning:
1. Eat an apple a day. The fiber fills you up and keeps your blood sugar steady. The pectin from apples is actually twice as good as other fiber, because it leaves your stomach twice as slowly so you feel fuller longer. Eat one before a meal and you’ll eat far less calories!
2. Drink 8 glasses of water, 8 times a day. This keeps your metabolism (and every other system in your body) running optimally. In regards to weight loss, it’s called pre-loading: people who drink 2 cups of water before meals in a study lost 5 pounds of fat more than people who didn’t drink water in a 12 week period. Easy peasy!
3. Add 2 Tbs ground flax seeds to your food every day (in a smoothie or soup, for instance, or mixed in with oatmeal); the fiber adds volume to your food and fills you up so you are satisfied for hours. And flax has a powerful antioxidant in it called lignans, which are cancer preventative.
Notice how weight loss and health go hand in hand?!
6. What is your signature dish or your favorite recipe, and would you be willing to share it?
Well, there are many (I can say that since I didn’t write the recipes!). I love, love the recipe for cashew cream that I borrowed from Chef Tal Ronnen for the book. All you do is soak raw cashews in water overnight, and then blend them (at a very high speed) with fresh water the next day to get delicious cream that you can use as a sauce, a base for soup, or anything you would have used heavy cream for! It’s way less fattening than dairy, and has zero cholesterol! I also love this Soy Milk Maker because you can make fresh soy milk, almond milk, and cashew milk instantly! Its also great because you can use it to make porridges and pureed soups for a healthier meal option.
7. What are your favorite ingredients to cook with and why?
I really like adding fruits to meals because they make the dishes sweet and textured. I love mango salsa on black bean cakes (recipe in The Lean), sliced pears in salad, or a sprinkling of goji berries into a soup for an extra dash of health.
8. When cooking at home, what do you like to prepare for yourself?
I could live quite easily on soups and salads. I get all my nutrition – protein, complex carbs, and veggies – from them, and they are super hearty and fulfilling. And did I mention easy? Also, when I make a soup or chili, I make at least double what I need and freeze half of it for a later date when I may not have time to cook.
9. What are your favorite cookbooks/books that you recommend (besides yours!) to help readers eat healthier and more nutritiously?
If you are a real chef – or aspire to cook like one – I love The Conscious Cook by my friend Tal Ronnen. His dishes are exquisite!
10. Is there anything else you’d like to tell us about yourself?
I’m all about progress, not perfection! I believe that we can all lean into healthy changes, one small step at a time.
