Happy Thanksgiving - Healthy Second Meals Recipes from Chef Jill Houk

Chef Jill Houk returns to the program to share healthy and delicious recipes for all of the holiday leftovers. It is always a treat to have Chef Jill with us. She is a great guest and talented chef and provides tons of fabulous healthy menu ideas. Listen to the show for her tips on storing, freezing and creating new meals from those Thanksgiving leftovers.

http://www.centeredchef.com/




Stuffing-Stuffed Peppers

Ingredients
6 large bell peppers
2 cups leftover stuffing
1 cup leftover turkey, chopped into 1/2-inch dice
2 cups tomato sauce

Method
Cut off top 1/2 inch of peppers and set aside. Scoop seeds from cavities. Microwave peppers and pepper tops on HIGH for 6-10 minutes, until slightly softened.
Mix stuffing with turkey. Fill pepper cavities with stuffing mixture and place a top on each pepper. Stand filled peppers in single layer in heavy large pot.
Pour tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover and cook until peppers are tender and filling is warmed through, about 20 additional minutes.

Pork Tenderloin with Cranberry-Wine Glaze

Ingredients
2 12- to 14-ounce pork tenderloins
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1/2 cup leftover wine (red or white)
1/2 cup leftover cranberry sauce
2 teaspoons Dijon mustard

Method
Pre-heat oven to 375ºF.
Heat a large cast iron or aluminum skillet (NOT non-stick) over high heat until hot. Sprinkle pork with salt and pepper. Add pork to skillet and cook until brown on all sides, turning occasionally, about 4 minutes per side. Transfer pork to a cookie sheet.
Add wine to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low and stir in cranberry sauce and mustard. Bring to a simmer and remove from heat.
Brush each pork tenderloin with glaze and place in heated oven. Cook until thermometer inserted into pork registers 145°F, about 10-15 minutes. Transfer pork to cutting board and let rest 10 minutes.
Cut pork into 1/2-inch-thick slices. Arrange pork slices on plates. Spoon any glaze and pork juices from the bottom of the cookie sheet over pork and serve.

Cream of Potato Soup

Ingredients
4 cups nonfat chicken broth
1 small leek, white parts only, split and cleaned, cut into half moons
2 cups leftover mashed potatoes

Method
Bring chicken broth and leek pieces to a boil over in a large pot over high heat. Reduce heat and simmer 5 minutes.
If desired, strain out leek pieces. Reduce heat to medium and mix mashed potatoes into broth a spoonful at a time, whisking or stirring well to incorporate. Continue heating until soup is warmed through, about 5 minutes.

Turkey Shepherd's Pie
Ingredients
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound cooked leftover turkey, chopped into small pieces
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2-3 cups leftover mashed potatoes or leftover sweet potatoes

Method
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, and carrot. Cook until browned, 8 to 10 minutes. Add the turkey and warm through.
Add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Spread the potatoes evenly over the turkey mixture. Bake until golden, about 30 to 35 minutes.

Interview with Special Guest Ralph Brennan

Tuesday, 12/02

Interview with Special Guest Ralph Brennan

Ralph Brennan is a third-generation restaurateur. Known affectionately by his culinary staff as “The Taster-in-Chief”, Ralph entered the family business in the early 1980’s after a successful stint as a CPA with Price Waterhouse & Company. A long-time food service industry advocate, Ralph served as the 1995-1996 Chairman and President of the National Restaurant Association (NRA). An NRA Director since 1984, Brennan also served as the 2000-2001 Chairman of the NRA Educational Foundation. In 1997, the International Foodservice Manufacturers Association (IFMA) honored Ralph Brennan with its highest honor—the prestigious Gold Plate Operator of the Year Award. Ralph is a Past President of the Louisiana Restaurant Association and the New Orleans Restaurant Association. He was the chairman of the board of New Orleans’ Ernest N. Morial Convention Center from 1998-2005. Ralph remains active on the board of New Orleans’ Children’s Hospital and served as chairman in 2003-2004. He and his wife Susan are the proud parents of Kathryn, Patrick, and Kristen, and live in New Orleans.


The New Orleans-based Ralph Brennan Restaurant Group is owned and operated by Ralph Brennan and includes French Quarter restaurantsBACCO and Red Fish Grill, Ralph’s on the Park in mid-City New Orleans, and Ralph Brennan’s Jazz Kitchen at the Disneyland® Resort in Southern California. Each of these award-winning restaurants celebrates the cuisine and hospitality of classic and contemporary New Orleans and is staffed by a team of hardworking professionals dedicated ‘to making people happy’.

For more information, visit http://www.neworleans-food.com/.





Click here to purchase the cookbook.

Recipes from Ralph Brennan’s New Orleans Seafood Cookbook

Jazz Kitchen French Quarter Salad with Candied Pecans & Cane-Sugar Vinaigrette

This one is for salad lovers who enjoy a bit of sweetness with their greens. The pecans aren’t over-sugared, allowing the natural flavor of pecans to come through, and the bacon adds a nice salty crunchiness.
Serves 6

For the cane-syrup vinaigrette
3 tablespoons plus 1 teaspoon apple juice
1 tablespoon Steen’s cane syrup*
1 tablespoon, packed, light brown sugar
1-1/2 teaspoons Dijon mustard
1 teaspoon very finely chopped shallots
1/2 cup plus 2 tablespoons canola oil
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Special Equipment
A medium-size, nonreactive mixing bowl
A metal whisk

*If this ingredient is difficult to find you can order it from http://www.cajungrocer.com/ and http://www.steensyrup.com/.

In a medium-sized mixing bowl, combine the apple juice, cane syrup, brown sugar, mustard, and shallots, whisking with a metal whisk until blended.

Very gradually add the oil in a thin, steady stream, whisking constantly until all is incorporated. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper or to taste. Cover and refrigerate if not using within an hour.

For the Candied Pecans
1 cup chopped pecans or pecan pieces
1 tablespoon, packed, light brown sugar
1 teaspoon lightly beaten egg white (from any size egg)
1/4 teaspoon vanilla extract

Special Equipment
A rimmed baking sheet
Parchment paper

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper and set aside.

In a small mixing bowl, combine the pecans with the brown sugar, egg white and vanilla, mixing thoroughly with your hands until all the pecans are moistened with egg white and vanilla and feel grainy with sugar.

Scatter the pecans on the lined baking sheet, separating the pieces so they aren’t clumped together. Bake uncovered on the middle shelf of the oven for five minutes.

Remove from the oven, stir the pecans well and continue baking until the sugar on the pecans feels dry to the touch, about six minutes more.

Remove from the oven, stir the pecans again and, if desired, lightly sprinkle with table salt. Let the pecans cool completely on the baking sheet. If made ahead, transfer the cooled pecans to an airtight container and store at room temperature.

For Finishing the Salad
6 top-quality, thick-cut bacon strips, applewood-smoked preferred
12 ounces mixed salad greens
18 cherry tomatoes or 30 grape tomatoes, halved

Special Equipment
A very large mixing bowl

Just before serving time, fry the bacon strips until crisp. Drain on paper towels and while still warm cut the strips crosswise into thin slices. Set aside at room temperature.

Place the greens in a very large mixing bowl. Pour the vinaigrette over the greens, tossing until all greens are coated evenly with vinaigrette.

Serving Suggestion
Divide the greens equally among six chilled salad plates. Arrange a portion of the tomato halves on each salad and sprinkle each with a portion of the bacon strips and candied pecans. Serve immediately.

Note
Both the vinaigrette and candied pecans may be prepared up to two days ahead.

Creole Jambalaya

This rice dish is one of the oldest in the traditional New Orleans Creole cook’s repertoire. It shares characteristics with Spanish paëllas, but it has even stronger connections with traditional African rice cookery. Some have speculated that “jambalaya” is a contraction of jambon à la ya-ya— marrying the French word jambon, for ham, with the old African Bantu word ya-ya, for rice. Over the decades, jambalaya has taken on a multitude of identities in South Louisiana. The classic New Orleans dish with shrimp and ham is among the “red” jambalayas, thanks to the presence of tomatoes in it. In many of the Cajun com munities to the west of the city, “brown” jambalayas, with oysters, giblets and lusty country sausages, are more familiar.

In present-day New Orleans homes, jambalaya’s easy preparation makes it pop ular party fare, especially during such local celebrations as Mardi Gras and the New Orleans Jazz & Heritage Festival.

Serves 6

Special Equipment
A heavy, nonreactive 6-quart saucepan or Dutch oven
A nonreactive lidded container for refrigerated storage

1 tablespoon unsalted butter (or 2 tablespoons if the pork and sausage are very lean)
4 ounces andouille sausage,* sliced into 1/4-inch rounds
4 ounces pickled pork** or ham, cut into 1/4-inch cubes
1 medium-size yellow onion, chopped
1 bunch of green onions, chopped, with white and green parts separated
1 medium-size green sweet pepper, chopped
2 cans (10 ounces each) crushed plum tomatoes
1/4 cup canned tomato purée
2 cloves garlic, minced
1 whole bay leaf
1 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne
1/4 teaspoon dry thyme leaves
4 quarts chicken stock
1 tablespoon Louisiana pepper sauce
2 cups long-grain white rice, uncooked
1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (kielbasa) may be substituted for the andouille.
**Pickled pork (or “pickled meat,” as it is sometimes called) is a familiar seasoning meat in the traditional “pot cooking” of the American Deep South. It is often used to add flavor to greens, beans and other “pot food.” In this jambalaya recipe, any good-quality ham may be used instead.

Over medium-high heat, melt the butter in a heavy, nonreactive 6-quart saucepan or Dutch oven.

Add the sausage and pickled pork or ham and cook until all of the fat is rendered out of the meats, about five minutes, stirring occasionally.

Add the yellow onions, the white part of the green onions and the sweet peppers. Cook the vegetables until they are clear, about five minutes, occasionally stirring and scraping the pan bottom clean.

Add the crushed tomatoes, tomato purée, garlic, bay leaf, table salt, black pepper, cayenne, and thyme. Cook and stir this base sauce about two minutes. (If the dish is being prepared ahead, allow the base sauce to cool, then place in a lidded nonreactive container and store it in the refrigerator for up to two days. For the final preparation, heat the base to a boil and proceed with the remainder of the recipe.)

Add the chicken stock and pepper sauce to the base and bring to a boil.

Reduce the heat to maintain a strong simmer, and simmer the liquid uncovered until it is reduced by one third, about one hour 15 minutes. Skim any foam or coagulates as they develop on the surface.

Return the liquid to a boil and stir in the rice.

Reduce the heat to medium, and cook uncovered until the rice is just short of being done (it should still be a little firm in the center), about 25 minutes, stirring occasionally.

Add the shrimp and cook until the rice is tender and the shrimp turn bright pink, about three minutes. Do not overcook. Stir in the green part of the green onions.

Serving Suggestion
Spoon the warm jambalaya onto a heated serving platter or into a wide, shallow serving bowl.

Note
This recipe can be prepared up to two days ahead by completing Steps 1 through 4, allowing the base sauce to cool a bit, then covering and storing in the refrigerator. When it’s time to finish the preparation, bring the base sauce to a boil and proceed from Step 5.


Recipes from RALPH BRENNAN’S NEW ORLEANS SEAFOOD COOKBOOK by Ralph Brennan with Gene Bourg, photography by Kerri McCaffety (Vissi d’Arte Books; March 2008; $45.00/hardcover)

The Complete 15 Minute Gourmet, Paulette Mitchell

Tuesday, 11/25
The Complete 15 Minute Gourmet, Paulette Mitchell

Paulette Mitchell is the author of 13 cookbooks and is known globally for her quick-to-prepare recipes with gourmet flair. She has been recognized for her award-winning 15-Minute Gourmet cookbook and is a spokesperson, freelance writer, culinary speaker, cooking instructor, and television personality. Paulette is an avid world traveler and is most inspired by diverse cultures and flavors both near and far.

Paulette Mitchell provides the solution; her speedy meals are simple enough that even a novice can prepare them for the family on a busy weeknight. She also makes it possible to create sophisticated gourmet dishes to please the palates of discriminating guests – all in 15 minutes or less.


Click here to purchase the book.

Recipes from THE COMPLETE 15-MINUTE GOURMET

Spanish Garlic Shrimp with Sherry

Serve these succulent shrimp piping hot as a light entrée with rice or at room temperature as part of an array of tapas, with lots of crusty bread for dipping in the delectable juices. For traditional Spanish flavoring, in place of the paprika use pimentón, a smoked and dried pepper powder. To preserve its color and vibrant flavor, all paprika should be stored in a cool, dark place for no longer than 6 months.

Makes 4 servings

2 tablespoons olive oil
1/2 cup coarsely chopped onion
6 garlic cloves, thinly sliced
12 ounces medium (26 to 30 count) shrimp, peeled and deveined
1/2 teaspoon paprika or Spanish pimentón
1/4 teaspoon ground cumin
1/3 cup dry sherry
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes or to taste
Salt to taste
Finely chopped fresh flat-leaf parsley for garnish

Heat the oil in a large sauté pan over medium heat. Add the onion and garlic; cook, stirring constantly, for 15 seconds.

Add the shrimp, paprika, and cumin; cook, stirring constantly, for 1 minute. Stir in the sherry, lemon juice, red pepper flakes, and salt. Continue to stir for 1 minute or until the shrimp turn pink.

Transfer the shrimp and all juices to a serving dish or shallow bowls and garnish with parsley.


Mediterranean Seafood Stew

All around the Mediterranean, fish soups are made from the day’s catch, and each region has its own different and wonderful variation. Traditionally, fish heads are simmered in seasoned water to make fish stock; but, for quicker preparation, I substitute canned chicken broth. Also, to speed things up, I ask the fishmonger remove the fish skin for this stew, which is elegant enough to serve to your most discriminating holiday guests.

Makes 4 servings (6 cups)

2 tablespoons olive oil
1 cup finely chopped onion
1 carrot, finely chopped
2 teaspoons minced garlic
1/4 teaspoon saffron threads, crushed, or more to taste
1 tablespoon hot water
2 (14-ounce) cans reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes
3 small red-skinned potatoes, cut into 1/2-inch cubes
1/8 teaspoon red pepper flakes, or to taste
8 ounces firm white fish (such as sea bass, mackerel, or monk fish), remove and discard skin, cut flesh into 1-inch squares
8 ounces sea scallops
Coarsely chopped fresh flat-leaf parsley for garnish

Heat the oil in a Dutch oven over medium-high heat. Add the onion, carrot, and garlic; cook, stirring occasionally, for 4 minutes or until tender.

Meanwhile, mix the saffron with the hot water. Set aside.

Pour the chicken broth and tomatoes into the Dutch oven. When the liquid comes to a boil, stir in the potatoes, red pepper flakes, and the saffron mixture. Reduce the heat to medium; cover and cook for 3 minutes or until the potatoes are nearly tender.

Stir in the fish; cook for 3 minutes. Stir in the scallops; continue to cook for 2 more minutes or
until the potatoes are tender and the fish is thoroughly cooked.

Garnish the servings with parsley.

Tip
Saffron, the yellow-orange stigma of a small purple crocus, is the world’s most expensive spice. Each flower provides only three stigma, which must be handpicked: It takes 14,000 of these to equal 1 ounce of saffron. A little goes a long way and there is no substitute for its exquisite flavor and earthy aroma. Be sure to purchase whole saffron threads. Powdered saffron loses its flavor more readily and can easily be adulterated with less expensive powders like turmeric. Heat releases the flavor, so pinch the threads between your fingers and then soak them in hot (but not boiling) water before using. Store saffron in an airtight container in a cool, dark place for up to 6 months.


Jamaican Chicken with Black Beans

Spices have played an important role in the history of the Caribbean islands beginning with Columbus, who came looking for spices when he sailed from Spain. Allspice, also known as Jamaican pepper, comes from a berry that grows on the indigenous pimento tree. Serve this aromatic dish with basmati rice for a wholesome meal the whole family will enjoy.

Makes 4 servings

1 tablespoon olive oil
12 ounces skinless, boneless chicken breasts, cut into 1-inch squares
1 cup finely chopped onion
2 teaspoons curry powder
1-1/2 teaspoons minced garlic
1 (15-ounce) can black beans, drained and rinsed
1 (14-ounce) can diced tomatoes
1 tablespoon finely chopped fresh thyme
1/2 teaspoon ground allspice
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon pepper, or to taste
Salt to taste
Coarsely chopped fresh cilantro for garnish

Heat the oil in a large sauté pan over medium-high heat. Add the chicken, onion, curry powder, and garlic; cook, stirring occasionally, for 5 minutes or until the chicken is thoroughly cooked and the onions are tender.

Stir in the remaining ingredients. Reduce the heat to low; cover and simmer for 5 minutes or until heated through.

Garnish the servings with cilantro.

Recipes from THE COMPLETE 15-MINUTE GOURMET by Paulette Mitchell (Thomas Nelson, October 2008, $24.95)

300 Sensational Soups with Meredith Deeds

Thursday, 11/20
300 Sensational Soups with Meredith Deeds

“Soup is comfort in a bowl, love on a spoon, satisfaction simmering on the stove.”

Nothing makes a house feel and taste more like home than a pot of freshly made soup.

After growing up in the restaurant business and spending two years at California State Polytechnic University’s Restaurant School, Meredith Deeds set out on a career that, 20 years later, has allowed her to cook, teach, and write (all over the country) in all places big and small. Meredith’s passion for fresh, seasonal cooking combined with her fun, energetic, “You can do it!” approach to teaching, writing, speaking and culinary event planning has helped hundreds of people feel good about cooking, and given them the confidence they need to express their own creativity in the kitchen.

Join us for a delicious conversation on The Recipe Box Show.

Click here to purchase the cookbook.

Recipes from 300 SENSATIONAL SOUPS



Beef Stroganoff and Noodle Soup

For this spin on a classic dish, creamy, beefy soup, loaded with mushrooms and gilded with a touch of Cognac, is ladled onto tender bites of steak and silky egg noodles. Make sure you don’t skimp on the cut of meat -- tough steak will ruin the luxurious effect. If you really want to make a splash, try using beef tenderloin.

Serves 4 to 6


1-1/2 pounds (750 g) boneless beef top sirloin or other grilling steak, halved lengthwise, then cut crosswise into 1/4-inch (0.5 cm) thick slices

Salt and freshly ground black pepper
2 tablespoons (25 mL) vegetable oil (approx.)
1/4 cup (50 mL) unsalted butter, divided
1/4 cup (50 mL) finely chopped shallots
1-1/2 pounds (750 g) mushrooms, thickly sliced
3 tablespoons (45 mL) all-purpose flour
4 cups (1 L) beef stock
2 tablespoons (25 mL) Cognac
1/2 cup (125 mL) whipping (35%) cream
1 tablespoon (15 mL) Dijon mustard
4 ounces (125 g) wide egg noodles
1 cup (250 mL) sour cream
1 tablespoon (15 mL) chopped fresh dill

Season steak with salt and pepper to taste. In a large pot, heat 1 tablespoon (15 mL) of the oil over high heat. Add steak, in two or three batches, and sauté until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches. Remove with a slotted spoon to a warm plate. Set aside and keep warm.

Reduce heat to medium, add 3 tablespoon (45 mL) of the butter to the pot and heat until melted. Add shallots and sauté until softened, about 3 minutes. Add mushrooms and sauté until they have released their liquid and are browned, about 10 minutes. Sprinkle with flour and sauté for 2 minutes.

Gradually whisk in stock, then Cognac; bring to a boil. Reduce heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes. Gradually whisk in cream and mustard; simmer for 5 minutes. Do not let boil.

Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6 to 8 minutes. Drain, transfer to a bowl, add the remaining butter and toss to coat. Season with salt and pepper to taste. Keep warm.

In a bowl, whisk together sour cream and dill.

Divide beef and noodles among heated bowls and top with soup. Top each with a dollop of dilled sour cream.

Tip

To clean mushrooms, you can either rinse them quickly in water or wipe them with a damp paper towel. Mushrooms will be much happier in your refrigerator if you store them in a paper bag.


Saffron Paella Soup


One whiff of this soup and you will be transported to the sunny shores of Spain. Carla remembers eating a version of this soup in Andalusia many moons ago and can still taste the fresh seafood and subtle spice of saffron. The chicken, sausage, shrimp and mussels make this hearty soup perfect for dinner any night of the week.

Serves 6

1/4 cup (50 mL) olive oil, divided
1 large onion, chopped, divided
1 pound (500 g) chicken thighs
3 cloves garlic, minced
8 cups (2 L) chicken stock, divided
1 can (14 ounces/398 mL) diced tomatoes, with juice
1/2 cup (125 mL) long-grain white rice
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) saffron threads
1 red bell pepper, diced
1 pound (500 g) smoked Spanish chorizo or andouille sausage, diced
12 mussels, scrubbed and debearded
1 cup (250 mL) frozen peas, thawed
1 pound (500 g) large shrimp, peeled and deveined
1/4 cup (50 mL) minced fresh flat-leaf (Italian) parsley
Garlic Croutons (see recipe below)

In a large pot, heat 3 tablespoons (45 mL) of the oil over medium-high heat. Add half the onion and sauté until starting to soften, about 2 minutes. Add chicken, skin side down, and cook until browned, about 4 minutes. (Be careful not to let the onion burn.) Turn chicken over and brown the other side. Add garlic and sauté for 2 minutes. Add 5 cups (1.25 L) of the stock and tomatoes with juice; bring to a boil. Reduce heat and simmer until juices run clear when chicken is pierced, about 30 minutes. Remove from heat.

Using tongs, transfer chicken to a large plate and let cool slightly. Remove skin and bones and discard. Shred the meat into bite-size pieces and set aside. Set cooking liquid aside.

In a saucepan, bring the remaining stock to a simmer over medium heat. Add rice, salt and saffron; cover, reduce heat and simmer until rice is almost tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.

In another large pot, heat the remaining oil over medium heat. Add the remaining onion, red pepper and sausage; sauté until vegetables are softened, about 6 minutes. Add reserved cooking liquid and bring to a simmer. Add reserved chicken and rice, mussels and peas; return to a simmer. Cover, reduce heat to low and simmer gently for 5 minutes. Add shrimp, cover and simmer gently until mussels have opened and shrimp is pink and opaque, 2 to 3 minutes. Discard any mussels that do not open.

Ladle into heated bowls, making sure each bowl contains a few shrimp and 2 mussels. Garnish with parsley and croutons.

Tip

When we’re trying to eat healthy and reduce the amount of fat in a soup, we take the skin off chicken thighs before cooking them. Other times, we leave it on and enjoy the extra richness and flavor the fat imparts.


Buttery Croutons

Makes about 3 cups cup (750 mL)
Enough to garnish 6 to 8 servings


Preheat oven to 400°F (200°C)

Large rimmed baking sheet



3 cups (750 mL) cubed rustic white bread (1/2-inch/1 cm cubes)
1/4 cup (50 mL) unsalted butter, melted
1/2 teaspoon (2 mL) salt


On baking sheet, combine bread, butter and salt; toss to coat evenly and spread in a single layer. Bake, stirring once, until crisp, about 10 minutes. Let cool on sheet on a wire rack and use within 3 hours.

Variation

Garlic Croutons: In a small skillet, melt 1/4 cup (50 mL) butter over medium heat. Add 3 cloves garlic, minced, and sauté until sizzling, about 2 minutes. Remove from heat. Use garlic butter in place of the melted butter.


Orange Muscat Soup with Mascarpone Cream

Muscat is a sweet wine with subtle honey and floral notes. Here, we pour it over cold citrus sections to make an easy but delectable soup. The sweetened mascarpone gives it a creaminess that reminds us of the best orange ice pop we ever tasted.

Serves 6

6 navel oranges
2 ruby red grapefruit
2/3 cup (150 mL) granulated sugar, divided
1 teaspoon (5 mL) vanilla extract
Pinch salt
8 ounces (250 g) mascarpone cheese, softened
2 tablespoons (25 mL) Grand Marnier
1 tablespoon (15 mL) freshly squeezed lemon juice
1-1/2 cups (375 mL) Muscat wine

Using a knife, remove peels from oranges and grapefruit, including the white pith, reserving peels. Working with one piece of fruit at a time and holding it over a large bowl, cut into sections, letting juice run into the bowl. Squeeze reserved peels and membranes over bowl to extract any remaining juice, then discard. Using a slotted spoon, transfer orange and grapefruit sections to another large bowl.

Stir 1/2 cup (125 mL) of the sugar, vanilla and salt into the juice. Pour over fruit, cover and refrigerate until chilled, at least 1 hour or for up to 4 hours.

In a small bowl, combine the remaining sugar, mascarpone, Grand Marnier and lemon juice.

Divide orange mixture among 6 chilled bowls, pour 1/4 cup (50 mL) Muscat over each and top each with a dollop of sweetened mascarpone.

Tip

To properly section an orange or grapefruit, hold the fruit in the palm of one hand and the knife in the other. Run the knife on the right side of a section next to the right membrane, and then on the left side of the section next to the left membrane. This should free the section. Repeat with the remaining fruit.

Recipes from 300 Sensational Soups by Carla Snyder and Meredith Deeds (Robert Rose, October 2008, $24.95/softcover)

LIVE from the Miami Book Fair International 25th Anniversary!

The mission of Miami Book Fair International is to promote reading, encourage writing, and heighten an awareness of literacy and the literary arts in our multi-ethnic community.

First called Books by the Bay in 1984, the two-day street fair has evolved into the largest and finest book fair in America. Attendance grew steadily and, by the late 1990s, hundreds of thousands of book lovers were eagerly participating in the annual literary festival.

Today, Miami Book Fair International is a full-scale international event that includes a Sunday-to-Sunday schedule of stellar programs, readings and special activities.

The centerpiece of the Book Fair is the highly impressive Festival of Authors. Previous year’s guests have included prize winning authors, recipients of the Pulitzer Prize, National Book Award, Casa de las Americas Prize, Pushcart Prize, O’Henry Award, National Magazine Award, Commonwealth Prize, MacArthur Fellowship, and Edgar Award. Along with many American voices, there will be international voices from Argentina, South Africa, France, Cuba, Guatemala, England, Mexico, Hong Kong, Spain, Nicaragua, Jamaica, Bosnia, Trinidad, Russia, Taiwan, Haiti, Finland, Canada, and the Philippines.

Chatroom is Open - Join the Conversation LIVE on uStream.tv!






AND ...

We'll be broadcasting LIVE with interviews ...

over 2 dozen authors during the event.

Friday & Saturday, November 14-15 starting at 9:00am Eastern.

You don't want to miss it!!

* Shop for books from the Miami Book Fair Int'l authors *

miami book fair
friday, nov 14

9am -Doug Stumpf: Confessions of a Wall Street Shoeshine Boy
9:20am-9:40am - graham & meghan Ready, Set, Green: Eight Weeks to Modern Eco-Living
9:40am- 55-reihan salam, A Grand New Party
10-10:15am-peter greenberg, Don't Go There
*10:20-40: mildred nitzberg, I Chose Life
*10:45am- michael gates gill on How Starbucks Saved My Life
*11:05-11:25am - shirley corriher, bakewise
*11:30am: linda gassenheimer, Mix n Match Menus
*11:45am- brad matsen, Titanic's Last Secrets
*noon-12:15pm - steve greenberg, Gadget Nation
*12:20- 12:40- gene baur, Farm Sanctuary
*12:45-1pm- n. gary neuman, The Truth About Cheating
*1:05-1:20- mark schapiro, Exposed: The Toxic Chemistry of Everyday Products and What's at Stake for American Power
*1:25-1:45pm- johanna lombard/beth dunlop, Great Houses of Florida
*2pm- 2:15pm
*2:20-2:40- sharon harvey rosenberg, Frugal Duchess of South beach
*2:45-3pm-les standiford: The Man Who Invented Christmas
*3pm elizabeth nunez, Trinidad Noir
*3:20-3:40- alan berger, Jewish Christian Dialogue: Drawing Honey from the Rock
*3:45-4pm
*4pm Kenneth D. Rosen
*4:20- 4:40- ingrid hoffman
*4:45-5pm- frommer. Remember Yankee Stadium
*5:05-5:20- peter moruzzi: Havana Before Castro
*5:25-5:40- ron arons
*5:45-6pm- samantha ettus: The Experts' Guide to Doing Things Faster: 100 Ways to Make Life More Efficient

Live Broadcast by Ustream.TV

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Eating Disorders: A Guide for Families and Children, Author Valerie Elsbree

Wednesday, 11/12

Eating Disorders: A Guide for Families and Children, Author Valerie Elsbree

Valerie Elsbree is a licensed Psychotherapist with a Master's degree in Social Work, a license in Clinical Social Work and is a Certified Addictions' Professional, certified in Addictions' Counseling and Addictions' Studies. This book was a finalist in the 2008 New Generation IPPY Awards under the category of Children's Non-fiction. (Independent Publisher Awards). The foreword is by Sarah Ferguson, The Duchess of York and it is written for adults to read to children and teens.

Listen to this important conversation and share it with someone you know.

Pairing Food & Wine with Executive Chef John Adamson of Brassfield Estate Winery

Tuesday, 11/04

Pairing Food & Wine with Executive Chef John Adamson of Brassfield Estate Winery

Have you ever been intimidated by the wine list? Tonight's special guest will educate us on serving the appropriate combination of food and wine.

Within the last three years, Brassfield Estate wines have won an amazing 400 awards at the country’s most prestigious wine competitions. The western section of High Valley Appellation holds the magical lands know as High Serenity Ranch. The 2,500 acre former cattle ranch is now home to Brassfield Estate Winery & Vineyard. In 1973, Jerry Brassfield purchased the original 1,600 acres as a cattle ranch and wildlife reserve. While the cattle have gone, the wildlife still remains. Over the next three decades Mr. Brassfield continued acquiring lands. Today, the estate includes both the eastern and the western sections of High Valley as well as ownership of Round Mountain Volcano. In 1998, the Brassfield family realized the land’s true destiny was as a world-class wine property. As a result, Brassfield Estate Winery & Vineyard was established.

Chef John Adamson is in charge of preparing every meal for visitors to Brassfield Estates and creating custom menus to pair with their delectable wines.

Eat My City! Culinary Destinations: Atlanta

Saturday, 11/08
Eat My City! Culinary Destinations: Atlanta

Each month we will travel to a new culinary destination. This month - Atlanta, GA.

Teresa Johnson provides travel tips for us to start things off.

Then we'll be speaking with two "locals" from the Atlanta area: Chef Cameron Thompson and Chef Sonya Jones.

Chef Cameron is the executive chef of TWO urban licks restaurant, and brings a great deal of cooking expertise and a love for creative foods to the helm of TWO’s kitchen. The one-of-kind experience available at TWO urban licks has won over the Atlanta dining scene making it one of the city’s busiest restaurants on a nightly basis. TWO has garnered an abundance of local and national accolades including Conde Nast Traveler’s “Hot List”, Bon Appetit’s “Hot 50 Tables” and one of Rachael Ray’s “favorite restaurants” in the country as told to InStyle Magazine. Chef Cameron will share a few of his fall recipes with us.

Chef Sonya is the owner of Sweet Auburn Bread Company, a boutique bakery specializing in southern-inspired baked goods in downtown Atlanta. She will share tips,techniques and recipes. Here Sweet Potato Cheesecake is "fit for a President!" Sweet Auburn Bread Company is located in the historic Auburn district of Atlanta near the Dr. Martin Luther King Center. Their products are available for mail-order through the website, http://www.sweetauburnbread.com/. YUM!

RECIPE from Chef Cameron

Kabocha Squash and Guallio soup with Kudzu Honey sweetened buttermilk cornbread:

Kudzu Honey Sweetened Buttermilk Corn Bread
1 cup AP flour
1.5 cups cornmeal
.5 tsp. baking soda
1 tsp. baking powder
1 tsp salt
3 large eggs
1.3 cups buttermilk
3 Tbs. Kudzu Honey
2 Tbs. melted butter

Sift all dry ingredients. Whisk together eggs, buttermilk, honey, and melted butter. Combine the wet and the dry mixtures, stirring gently until the lumps are gone. Pour the batter into a buttered 12-by-15inch baking dish and bake in a pre-heated 350 degree oven for 30-35 minutes, or until a knife inserted in the center of the cornbread comes out clean.

Kabocha Soup
1 squash (peeled and de seeded)
.5 cups white onions diced
1Tbs. of olive oil
2ea. guaillio peppers (Chopped fine or placed in coffee grinder.)
1cup vegetable broth
2cups milk.
1 lemon juiced
1/2 stick of butter.


Heat oil in a sauce pot then add the onions and the diced squash to the pot. Cook until slightly brown and then add the veg. broth and milk. Simmer until the squash is fork tender. KITCHEN TIP: To save time use an immersion blender ( no need to clean the mixer) to blend the squash mixture. Now that the mixture is smooth, whisk in your butter, lemon juice, and peppers. Season with salt and pepper.

RECIPE from Chef Sonya

Sweet Auburn Bread Company's
SWEET POTATO BISCUITS

2 cups all-purpose flour
1 Tablespoon baking powder
1/4 tsp. salt
2 Tablespoons granulated sugar
1/2 teaspoon ground nutmeg
1 cup cooked, mashed sweet potatoes
1/3 cup half & half tbsp. cold butter

*Preheat oven to 450 degrees.

In mixing bowl combine flour, baking powder, salt ,sugar and nutmeg, stirring well. Cut in butter with fork or pastry blender until the mixture resembles a coarse cornmeal.

Stir in potatoes Add cream, slowly, mixing until a soft dough is formed. Turn dough out onto a lightly floured surface and knead 4 or 5 times, adding more flour as needed. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until nicely browned. Makes approx. 1 1/2 dozen biscuits

Holiday Gift Ideas - Support Indie Artists, Crafters & Small Business Owners

Thursday, 11/6

Holiday Gift Ideas - Support Indie Artists, Crafters & Small Business Owners

You are in for a real treat on tonight's show. We will hear from a collection of talented, creative and successful entrepreneurs. Gift giving season is upon us once again! Start planning your budget and writing your shopping list. You don't want to miss these product ideas. Buy locally; support the independent crafters and work-at-home moms. http://www.neosoulessentials.com/, http://www.smellgoodspa.com/, http://www.sacredglo.com/, http://www.indiebusinessblog.com/ http://www.thebloomingdog.com/, http://www.kandleindulgence.com

Join us in the chatroom and post your business info. Let's support each other financially in business and spirit this holiday season!

Holiday Traditions - Hannukah w/Karen Gurwitz, Author of the Well-Rounded Pregnancy Cookbook

Wednesday, 11/5
Holiday Traditions - Hannukah w/Karen Gurwitz, Author of the Well-Rounded Pregnancy Cookbook

This week we begin our series of programs devoted to the upcoming holidays. My special guest Karen Gurwitz will talk with us about the traditions of this special holiday.

And also, she will share from her cookbook, The Well-Rounded Pregnancy. What should you eat to give your baby a healthy start? Join us for another wonderful conversation about food and family.

GIVEAWAY ALERT: You could win a copy of The Well-Rounded Pregnancy Cookbook. Leave a comment to be entered into the drawing ~ GOOD LUCK!!

http://www.mothersandmenus.com/

President-Elect Barack Obama, A Historic Day in America & The World

Preserving Family Recipes

Monday, 11/3

A Plate Full of Memories - Preserving Family Recipes

Hella Buchheim has developed a CD-Rom called A Plate Full of Memories that helps people create their own personalized family cookbooks. Step-by-step instructions helps people document not only their family recipes but also photographs and personal stories for future generations to enjoy.

The daughter of Holocaust survivors, Buchheim is passionate about recording and preserving family history. Many of her own family recipes were lost because they were never written down. That does not have to happen to your treasured family recipes. Guess what? We'll be giving away a copy of the CD. Very cool.

Listen and Win on The Recipe Box Show.

Also, we'll hear from Debbie Kirsch. She is an elementary school principal with over 25 years experience tracing her genealogy. She will share interesting stories from her personal research and tips for anyone interested beginning a project. She is also involved with Pigs For Kids: an economic and educational program to aid and empower families in rural Waslala, Nicaragua.

Make a difference in the world. www.pigsforkids.org