The Joy of Green Cleaning with Leslie Reichert

Leslie Reichert - Leslie Reichert is a “green” cleaning coach. Her mission is to teach and encourage others in the “art” of homekeeping and green cleaning. Leslie has seen scores of people who fight a daily battle with asthma and allergies, which many believe are caused by using harsh chemicals in the home. With over 20 years experience, she realized she wanted to share her knowledge and encourage people to start green cleaning and since then she has become an author, coach, presenter and speaker for the green cleaning industry. She presents with Celebrity Chefs like Paula Deen and Ming Tsai at events such as the Chicago International Home and Housewares Show and Good Taste, Pittsburgh. Leslie can be contacted at her cleaning hotline at 1-866-50CLEAN or on her blog at http://www.thecleaningcoach.us/ .

Her book, The Joy of Green Cleaning, is available on line at Amazon.com or at her book site at http://www.thejoyofgreencleaning.com/ You can also download an e-book or just specific chapters for only $2. She resides with her husband and three children in the Blackstone Valley area of Mass.

88 Ways to Her Heart: Cooking for Lovers w/Chef Jernard Wells

From Chef Jernard: This book is designed for the non-cooker as well as the experienced cooker. We all could use a little spice in our love life. A wise man once told me, You never see anyone eating and frowning. I truly believe this book will keep you smiling by creating happiness in your kitchen and love life too!!!

Better known as “the love chef,” Wells was born in 1979 and raised with his six siblings. His passion for cooking was started at a very young age and first blossomed when he turned 16 years old, opening his first restaurant based out of his mother’s kitchen. Six years later, he opened his second restaurant at an entertainment complex. He then enrolled in the Memphis Culinary Academy School and studied under Chef Joseph Carey and Chef Elaine. After his graduation, he became sous chef at a thriving casino. Once he had sufficiently built a reputation, he opened his third restaurant, the Picnic Basket and the Ultimate Picnic Basket. Wells has won numerous awards for his cooking, including third place in Mississippi’s BBQ Chicken Contest Spring fest. He also has his own gourmet BBQ sauce and line of seasoning.

Baking Tips from Chef and Cookbook Author Aliza Green

Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of eight highly successful cookbooks and two more on the way. With a flurry of new releases, Green has appeared twice on NBC’s Today Show to promote her books. Her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) has earned top praises from Food & Wine and Real Simple. Her Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004), was highly regarded by the New York Times, Newsday, Men’s Health, Shape and Houston Chronicle, which selected Field Guide to Produce as an Editor’s Pick. With the growing success of the series, her Field Guide to Herbs & Spices (Quirk Books 2006) and Field Guide to Seafood (Quirk Books 2007) are the latest entries in this popular series. Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews in the fall of 2006. With over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients, this book has been flying off the shelves in the United Stated and Canada.

Kissing and Cooking for Couples by Kim Reutzel

Kissing and Cooking for Couples is a recipe to add spice and romance into your relationship. Learn the skills to divorce proof your marriage and keep your spouse hungry for more. It encourages you to cook because you need to, listen because you learn and kiss because you want to.
“Kissing and Cooking for Couples,” has eight chapters and 12 date night recipes. The chapters include faith based biblical advice on subjects such as: communication, turning conflict into compromise, controlling your thoughts, having realistic expectations, building on your differences, spending time together, and love. The date night recipes include: a menu, shopping list, finish the sentence cards, preparation topics, his and her cooking duties, scheduled kisses, kissing quotes, dinner topics, Bible verses, table prayer, advice from the marriage planner and advice from other couples.

Table Talk: Food, Family, Love with Cookbook Author Carol McManus

Carol McManus, the proprietor of a popular café, Espresso Love, on Martha’s Vineyard, MA. Her philosophy of cooking – that it should be delicious, nutritious, and interesting – has won her countless awards and kudos from food and travel reviewers. She won international coverage when then-President Bill Clinton and his wife, Hilary, vacationed on the Island and came into her bakery to buy the red, white, and blue Presidential Muffin, which she especially created for him. Her café’s slogan – Where’s the love? – is a popular t-shirt on the Vineyard.

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)

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/

The Spice Merchant's Daughter, Cookbook Author Christina Arokiasamy

The Spice Merchant's Daughter Author Christina Arokiasamy

As a schoolgirl, Christina Arokiasamy could always smell her house before she could see it. In THE SPICE MERCHANT’S DAUGHTER: Recipes and Simple Spice Blends for the American Kitchen (on sale now), Christina journeys back to her childhood and reveals the magic and culinary adventure behind the golden yellow tumeric, burning red chile, earthy brown cumin, coriander and cinnamon powders of the Southeast.

With a voice that evokes the aromas and flavors of her past, Christina regales readers with stories from her childhood and empowers the home chef to cook fantastic dishes with authentic spices. THE SPICE MERCHANT’S DAUGHTER’s 140 recipes are crafted for the American kitchen; they are healthy, easy-to-make and kid friendly. (Christina has two teenage boys herself, so she knows what works and doesn’t work in the family kitchen.) She also suggests a myriad of spice blends to make and have on hand for spicing up last-minute meal ideas. And she explains how best to store spices, how long they stay fresh and lists the must-have spice blends for every kitchen. With dishes such as, lemon pepper wings, masala shrimp, stir-fried chicken with cashews and lamb korma, THE SPICE MERCHANT’S DAUGHTER will awaken and inspire home chefs everywhere.

Christina shared wonderful memories of her childhood, family heritage and the rich culture of Malaysia. You could feel her love for creating wonderful flavors and teaching others how to enjoy them, as well. She explained how to create and blend spices, spice pastes and the different types of curry. We covered a few recipe suggestions for entertaining, such as the Lemon Pepper Wings, Coconut Spareribs and Sweet & Sour Meatballs wrapped in Lettuce. Christina recommended the Green Apple and Mango Salad and, of course, the Cinnamon Chocolate Cake (yummm!)

Pineapple Pickle

This tangy relish can be served as a dip with rice crackers or as condiment with BBQ, Lemon Pepper Wings or grilled fish. Also, ripe mango can be subsituted for the pineapple.

Ingredients

1/2 Pineapple, peeled, cored, and cut into 1/2-inch cubes
1 medium English cucumber, peeled, seeded, and diced
2 small shallots, thinly sliced
1/4 cup distilled white vinegar
2 tablespoons sugar
2 tablesppons fresh lime juice
1 fresh red chile, halved and sliced
1/2 teaspon salt

Method

Combine the pineapple, cucumber, shallots, vinegar, sugar, lime juice, chile, and salt in a bowl and mix thoroughly. The pickle can be made up to 1 hour in advnace and refrigerated. Serve at
room temperature.

from The Spice Merchant's Daughter by Christina Arokiasamy

So listen to the program and be prepared to try these wond-er-ful recipes. Lemon Pepper Wings: paprika, yogurt, ginger-garlic paste, garam marsala, lemon pepper rub. Also, Christina provides advice and culinary instruction. She can be reached through her website, http://www.thespicemerchantsdaughter.com/. Enjoy!

Favorite Recipes of the CIA - The New Culinary Institute of America Cookbook

Tuesday, 10/14
Favorite Recipes of the CIA

Chef David Kamen of the CIA will join us on the program to discuss the new Culinary Institute of America Cookbook. The cookbook has a wide array of recipes to choose from. Chapters cover everything from Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles, and Light Fare to Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, and Baked Goods and Desserts.

“Our goal is to create high-quality cookbooks from respected and authoritative sources,” says David Kamen, chef and instructor at The Culinary Institute of America. “This book contains the expertise of the many chefs and instructors who have contributed their talents and creativity to the CIA for the past 60 years.”

Join the conversation @ The Recipe Box.

GIVEAWAY ALERT: I'll be giving away a copy of this fabulous cookbook. You don't want to miss it!

Will Cook for Sex - Cookbook Author, Rocky Fino

Tuesday, 11/11
Will Cook for Sex, Cookbook Author Rocky Fino


The ‘Will Cook for Sex Guy’ is not even a chef, but he’s the nationally recognized, award winning author of Will Cook for Sex and Will Mix for Sex and has made his impact showing every day people that they can improve their relationship and their lives with a little effort in the kitchen.

Rocky learned to cook from his dad (‘The Old Man’) and has enjoyed cooking and eating since he was a child. It wasn’t until he got older that he was enlightened to the true value of cooking. “I realized that a short, big-nosed Italian wasn’t exactly a women’s first choice. I needed an edge. The first time that I experienced the results of cooking for a date that solidified my respect for food. I was young, the meal was marginal and she was too naïve to know any better. I got lucky. I never questioned the power of food again."

There are 2 truths about men and women. “Women love chivalry and men want to get lucky.” Cooking is the catalyst that can fuse the two. Too many others take food and dating seriously. It’s not supposed to be serious, it’s supposed to be fun. We need to enjoy and laugh at ourselves.
http://www.willcookforsex.com/

GIVEAWAY ALERT: Leave a comment and you could win a copy of Rocky's book.

The Basic Art of Italian Cooking with Chef Maria Liberati

The Basic Art of Italian Cooking w/Chef Maria Liberati, Autho, Entrepreneur, former Int'l Supermodel


As a former international supermodel, Maria Liberati never dreamed that she would go from being a fashion diva to a domestic diva. Ironically, while jet setting off to modeling assignments around the world, Maria became closer to the simplicity of life and food in the country setting of her family's vineyard in the mountains of central Italy. Her passion with food began at the early age of 4, when she would accompany 'nonno' (grandfather) on his early morning Saturday trips to the Italian Market in Philadelphia to pick out all the fresh ingredients for the Sunday family meal. Eventually, Maria began writing food articles and restaurant review columns. She was soon asked to conduct cooking programs while in Italy and then in the States. The rest, as they say, is history. Currently, she divides her time between her office and residence in the USA and Italy. Maria's cooking philosophy is to create recipes that simply transform the freshest ingredients without changing their essential flavors.

Maria shared "old world" menu ideas and a simple recipe that is sure to impress. Listen to the interview on The Recipe Box.

http://www.marialiberati.com/

GIVEAWAY ALERT: **Listeners can WIN A COPY of Maria's new cookbook** Leave a comment for a chance to win!

Advice & Recipes for a Lifetime of Sobriety w/Chef Liz Scott

Interview with Cookbook Author, Chef Liz Scott

How do you substitute alcohol in recipes and add more flavor? My guest provided wonderful alternatives and insights on this topic. We discussed her two books, The Sober Kitchen and Sober Celebrations. Chef Liz reminded us that alcohol DOES NOT "burn off" during cooking or flambe. Also, "alcohol-free" products actually still contain alcohol. Lemon extract can be 80% alcohol in volume. Amazing facts that should be considered while preparing a meal. Although only a small amount of alcohol may be consumed through the food, the aroma alone may be enough to trigger a reaction in the brain to cause relapse. Endorsements abound for these cookbooks. They are full of wonderful recipes and I recommend them for all home chefs. Listen to the program here. Read more about Chef Liz:

Chef Liz, a professionally trained chef, has achieved long-term recovery and gained an innovative new view of her personal and professional life. But, in deciding to seek treatment a decade ago for alcoholism, she feared recovery would end her culinary career; a career that embraced alcohol as a key ingredient in cooking and a prerequisite to fine dining.

For Scott and the nearly 9 million Americans in recovery from alcohol and drug dependence, relapse is a major concern. Holidays, special occasions, and social events can often be a minefield of triggers. Many popular recipes, from main dishes to desserts, often call for alcohol in some form and nearly all social events include wine and spirits. Yet, scientific studies have shown that there can be a risk for relapse simply from the cravings that are set off by the smell, taste, and visual cues of alcohol. Determined to find a way to combine her love of cooking and her commitment to recovery, Scott focused on what was to become the concept for her first cookbook, The Sober Kitchen.

“I began to experiment with different kinds of substitutes to find ways to create the same flavor by using alcohol-free ingredients, says Scott. “I found that common pantry ingredients such as fruit juices and vinegars could step in perfectly for recipes that called for wine. And by combining these ingredients with things like orange oil and bitter orange marmalade for example, I found a terrific way to make a dish like Duck a l’Orange, a French classic known for its use of Grand Marnier or Curacao, without sacrificing the nuances of flavor.”

Scott expanded her experimentation with flavored syrups, teas, and infusions and the results were outstanding. Her repertoire now includes remarkable substitutions for nearly every possible culinary use of alcohol and the innovation continues to include alcohol-free drink pairings and mocktails.

Scott wrote her first cookbook, published in 2003, Sober Kitchen: Recipes and Advice for a Lifetime of Sobriety, by Harvard Common Press. It has been hailed as the first practical guide to healthy cooking and eating through the phases of recovery.

Embraced as a standard guide by The Hazelden Foundation and applauded by the Research Society on Alcoholism, The Sober Kitchen has helped thousands of individuals and families in their journey towards health and freedom from addiction.

“It’s a cookbook for real life and real people,” Scott says. And it seems the critics agree. Sober Celebrations has just received the 2008 National Health Information Silver Award honoring the nation’s best consumer health information as well as being named one of Foreword Magazine’s Books of the Year.

About Chef Liz Scott: Chef Liz has recently completed the definitive drink guide, Zero Proof Cocktails: Alcohol-Free Beverages for All Occasions, due out in early 2009 from Ten Speed Press. She continues to cater sober events, teach educational classes and workshops on alcohol-free cooking at culinary schools and treatment centers, and consults on diet and nutrition. Scott is a regular columnist for Recovery Today Newspaper – online, and has an ongoing guest segment, “In the Sober Kitchen,” on Recovery Coast to Coast radio.

Truly Mexican - Chef Roberto Santibanez

Truly Mexican - An Evening with Roberto Santibanez, Restauranteur & Culinary Consultant


• Santibañez credits his globe-trotting grandmother for teaching him that food, no matter the culinary tradition, should be creatively prepared and globally inspired.
• Received a classical culinary foundation while studying in the legendary Le Cordon Bleu in Paris.
• Although Santibañez adds a contemporary spin to traditional dishes, his goal in the kitchen is always to preserve the integrity and rich history of the Mexican culinary tradition. He does this by keeping true to the roots of whatever he is preparing, whether it is associated with peasant markets or luxe establishments.
• Owned and operated three successful restaurants that revitalized downtown Mexico City: El Sax, La Circunstancia, and Restobar Salamandra.
• Has served as culinary director and executive chef of Fonda San Miguel (Austin, TX) and Rosa Mexicano (NYC; Washington, D.C.).
• Serves as a culinary partner of Maria Maria, a family of West Coast restaurants done in collaboration with guitar legend Carlos Santana.
• Serves as a culinary consultant for Revoluçion, an upscale restaurant in JFK Airport’s popular Terminal 5 that is set to open in October 2008.
• Serves as a culinary consultant for Café Frida, a top-tier Mexican restaurant opening in Manhattan in late fall 2008.
• Serves as an active member of The Gourmet Institute, an annual event in which luminaries of the culinary world hold seminars, information sessions, and tastings to satisfy the appetites of food-curious audiences.

During the program, Chef Roberto shared this Red Snapper Dish (notice the blending of ingredients that traditionally would be considered "mediterranean" along with the spicy peppers and lime):

This casserole is ideal for company as it can be assembled in advance and refrigerated, then baked right before serving.

– Makes 4 servings

Four 8-ounce skinless red (or other) snapper fillets
2 limes cut in half
About 1 tablespoon salt
4 ripe large tomatoes (about 2 pounds)
1 large white onion, cut in half and then into very thin slices (about 3 cups)
6 bay leaves
½ cup chopped fresh cilantro
12 fresh springs thyme
3 Rosa’s Pickled Jalapenos or bottled pickled jalapenos, stemmed and coarsely chopped or sliced, plus 3 tablespoons of the pickling juices, plus (optional) chopped jalapenos for garnish
12 garlic cloves
1/3 cup pitted small Manzanilla (Spanish) olives
2 tablespoons tine (nonpareil) capers
3 tablespoons olive oil

Put the fillets in a baking dish. Squeeze the juice from 1 of the limes over both sides of them, and season them generously with salt. Turn them once or twice in the seasonings. Marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.

Bring a large saucepan of water to a boil. Set a bowl of ice water near the stove. Core the tomatoes and cut an X in the opposite end. Slip the tomatoes into the boiling water and leave them until the skin starts to peel away from the X. The time depends on the tomatoes; very ripe tomatoes will need 10 seconds or so; less ripe tomatoes will take longer. With a slotted spoon, transfer the tomatoes to the bowl of ice water. Let them stand until cool enough to handle, then slip off the skins. Drain and cut into ¼-slices.

Preheat oven to 425F.

Scatter half the onions over the bottom of a 13 by 9-inch baking dish or another dish in which the fillets will fit snugly with a little overlap. Arrange a little less than half the tomato slices over the onions. (If you plan to present the finished dish at the table, use the smaller end slices of tomato here and save the prettier center slices for the top.) Top with the bay leaves, then scatter half the cilantro, thyme sprigs, and chopped jalapeno over that. Season with at least 1-teaspoon salt. Tuck the garlic cloves into the vegetables around the edges of the dish.

Squeeze the juice from the remaining lime over the vegetables and top with the seasoned fillets, spacing them evenly but overlapping a little if necessary. Scatter the olives and capers over the fillets, then make another layer of the remaining onions and tomatoes to cover the fish. Scatter the remaining cilantro, thyme sprigs, and chopped cilantro over that. Season again with salt, drizzle the olive oil and pickled jalapeno juice over everything.

Cover tightly with aluminum foil. The casserole can be prepared ahead and refrigerated or up to 6 hours. Remove from the refrigerator 30 minutes before baking.

Bake the casserole for 20 minutes. Uncover and bake until the juices given off by the vegetables are bubbling and the fillets are cooked through, 10 to 15 minutes.

To serve, scrape the vegetables cover the fish to the sides of the dish. Gently lift up the fillets and transfer them to serving plates. Most likely they will break apart a little; that is fine. Pick out the garlic cloves, bay leaves, and thyme sprigs and discard. Mash the remaining ingredients coarsely into the juices with a fork to make a chunky sauce. Check for seasoning, and add salt if necessary. Spoon the sauce over the fillets and scatter some chopped pickled jalapenos over each if you like.

Listen to the interview with Chef Roberto on The Recipe Box.

Fire & Flavor - Interview with Gena Knox, Cookbook Author and Co-Founder of FireandFlavor.com

Fire & Flavor - Interview with Gena Knox, Cookbook Author and Co-Founder of FireandFlavor.com


Davis and Gena Knox are on a mission to provide seasoning products for at-home cooks that are both unique and affordable. They focus on quality, simplicity and great taste. Gena's cookbook, Gourmet Made Simple, is packed with quick and easy recipes just as appropriate for everyday dining as they are for entertaining. Simple recipes for appetizers, salads, entrees, sides, and desserts. You’ll find tips on how to grill dishes indoors and out, using flavorful grilling planks and papers. http://www.fireandflavor.com/

Gena and I discussed the How-To of grilling with planks and papers, both indoors and outdoors. Her products are sold in Whole Foods Markets, Krogers, Safeway and online at http://www.fireandflavor.com/. The planks and papers come in two different sizes. The papers are great for grilling vegies and seafood when you only want a "hint" of smokiness. The planks are available in western cedar, maple, alder and oak. Also, they have special brine mixes for the Perfect Turkey, as well as, a 30-minute brine. The spice rubs can be used for extra seasoning in stir-fry, sprinkled over roasted vegetables, and brownie batters. Yum!

Listen to the interview with Gena on The Recipe Box. Her book, Gourmet Made Simple includes all types of recipes (not just for grilling) and is a great resource for everyday cooking. Here is a recipe from the FireandFlavor.com website:

Sesame Cedar Planked Salmon

Place: indoor/outdoor
Prep Time: 5 minutes + soak
Cook Time: 20 minutes
Yield: 4 servings
Main Ingredient: Fish/Shellfish
15" Western Red Cedar Grilling Planks

What you'll need:
spicy brown mustard
honey
sesame seeds
4 - 6 ounce salmon fillets
Fire and Flavor Asian Rub
1 Fire and Flavor Cedar Plank Recipe:

Glaze-
1/3 cup honey
1/3 cup spicy brown mustard
1 tablespoon water
1 tablespoon sesame seeds
1 tablespoon Fire and Flavor Asian Rub

Salmon
4 – 6 ounce salmon fillets
1 Fire and Flavor Cedar Plank

FIRST In a small saucepan set over medium heat, combine glaze ingredients. Cook for 4-5 minutes or until glaze has thickened slightly.

LAST Preheat grill to medium-low heat, about 350°F. Generously brush glaze on each salmon fillet. Place plank on grill, close lid and heat for three minutes. Using tongs, flip plank, and place salmon directly on heated side of plank. Grill with lid closed for 12-15 minutes until salmon is medium or done to your liking.

***

Listen to the entire interview on The Recipe Box Show and enter a comment below on this post for a chance to win a copy of Gena's book, Gourmet Made Simple.

Blessings ~ Barbara

Back to School Lunch Tips

My guest Denay Davis provided these bag lunch ideas:

It should be noted that most children do not like unusual textures and/or flavors. Children like the foods they are accustomed to PB&J (for those who like it, American Cheese, simple cold cuts, bologna, ham, & turkey.

The real key is to keep it simple, fresh and familiar. Parents who feel the need to experiment should save it for the weekend when children are home and they can experience first hand the child's reaction to a new food. There is nothing worse that going to school and finding out at lunchtime that your parent has stuffed your lunch pail with a food you have never eaten.


Advice for creating good lunches:
No child likes to eat a lunch that is "smashed."
No child likes to eat messy food, e.g. boiled eggs (they also smell bad) oranges, bananas etc.

No child likes soggy bread.

Lunches should not be an after-thought; parents must put time and effort into what they are feeding or not feeding their children.

Bag-lunch ideas that require no refrigeration:

1. Mozzarella string-cheese sticks (other hard cheeses are great too) and whole-wheat/multi-grain crackers, Fruit cups. Whole-wheat carrot and/or apple muffins.

2. Bagel spread with cream cheese (you may want to try mini-bagels for small children) Sugar snap peas. Box of raisins.

3. Tortilla rolled up with a slice of mild cheese. Fresh green beans.
Small tangerines (Clementines, if in season).

4. Banana bread spread with peanut butter and a little honey. Cucumber slices.
Melon cubes.

5. Cream cheese and apple and/or pumpkin butter on whole-grain bread. Veggie mix (baby carrots, snap peas). Dried apricots or mixed dried fruits.

6. Half of a pita stuffed with shredded carrot and mild cheese (or peanut butter).
Individual cup of applesauce.

Bread:

Pita (either small individual size or half of a regular-size)
Quick bread (banana, pumpkin, apple, etc.)
Whole-wheat bun (hamburger or hot dog)
Bagel
Tortilla
Raisin bread

Fillings:

Peanut butter, plain or with (pick one) honey, banana, jelly, shredded carrot, raisin
Cream cheese, plain or with (pick one) jelly, apple butter, shredded veggies
Mild cheese
Hummus

Veggies:

Baby carrots or carrot sticks
Fresh green beans
Sugar snap peas
Cucumber slices
Crisp, tender broccoli florets (small ranch dressing cups)
Zucchini sticks

Fruits:

Half a banana
Small apple
Orange wedge
Raisins or other dried fruits
Drained pineapple chunks (or fresh)
Individual applesauce container
Melon cubes


Food Safety
Use a thermos to keep soups, stews and casseroles warm. Wash the thermos with soap and hot water after every use.
Place a frozen juice box or bottled water next to cold food items.
Use an ice pack to keep foods cold. (use puncture proof ice packs.
Use an insulated lunch container to help keep temperatures stable.


Listen to the entire interview at The Recipe Box with Barbara Howard.

Go to the The Recipe Box Show website (www.BlogTalkRecipes.com) to download recipes, contests and more!

You can view Denay's How-To videos @ MPowerTalkRadio.com