Chef Monika's MediterraneINN

Vacuums Suck

2012-01-27T14:57:00.000-08:00

I say that with utmost respect for what they do assuming they are utilized in the proper fashion, but there have been numerous occasions where they simply did not do what they were supposed to. And did you know that while they may suck up dirt, they can also blow it around? I found that out the hard way. My first discovery of the dysfunction of the vacuum was on the occasion where 20 lbs of rice toppled onto the floor. Initially I tried the broom but found that there was so much of it that I just wasn’t getting anywhere. So, I decided to try the vacuum. Needless to say, all it did was push the rice around in circles and eventually just clogged the machine up. So much for that. Back to square one with the broom and dust pan. One would have thought that I learned my lesson regarding small grains the first time around, but when I dumped an entire bag of quinoa on the floor I decided to try the vacuum again. I have only one thing to say about that. Quinoa in its raw form is a lot like Styrofoam. It flies everywhere, sticks to everything and is so small you can’t see it half the time. In this particular case the dust pan wasn’t helping me much either so I had to resort to the mop. Once the little grains were wet, they stuck to the floor and then I could wipe them up with a damp cloth. This is a very major inconvenience when one is attempting to get dinner on the table by a specific time. I was only 15 minutes late that evening. I guess it could have been worse. With that in mind, you would have suspected I would have learned the lesson from the second time around, but no, third time is the charm. The culprit? Sugar. I curse sugar. I was baking scones one morning for breakfast and somehow knocked the bag over. Before I noticed the waterfall of sugar granules slowly filling into a pool on the floor, about half the bag had dumped out. This time expletives were uttered and I quickly ran for, you guessed it, the vacuum. Jeff, who is the usual duster and vacuumer in the house, happened to be out for the morning so I decided to tackle it myself. I poised the vacuum over the pool of sugar and turned it on. What happened next was like something out of a horror movie made for chefs. The sugar blew everywhere. When I say everywhere, I don’t just mean all over the floor. It was on every counter top, in the burners on the stove, in every cabinet, EVERYWHERE. The more I tried to suck up the sugar, the more it blew around until finally there was sugar in the butler’s pantry, the basement, the entryway and making its way into the dining room. I literally stopped and plopped myself down on the floor practically in tears. I didn’t know how to stop the spreading and settle the dust. Right about that time Jeff walked in the door and started laughing at me uncontrollably. He found my sugar debacle quite amusing. I didn’t think it was particularly funny so I told him to clean it up. We ended up mopping again and wiping the wet sugar up and off every surface of the kitchen. I think the floor was sticky for about a week, even with repeated mopping. So, like I say, vacuums suck. Use them wisely. For if they are used incorrectly, you may find yourself with a bigger mess on your hands than the one you were trying to clean up. Courtesy of the Bureau County Republican

These are a few of my favorite things: Wine

2011-12-19T15:10:00.000-08:00

I'm a self proclaimed wine snob and proud of it. It has aided me not only in developing my skills as a chef but was the only reason I landed a job as a server at the Four Seasons in Newport Beach. Only my second job out ever waiting tables and let's just say my hubby who had waited tables for decades had never gotten an opportuntity like it in a fine dining establishment so he was a little miffed. But I digress. Wine isn't meant to be gulped. It isn't meant to be abused. It is meant to be sipped and enjoyed. Savored alone or as a complement with food. For me it rounds out a meal completely and is one of the true joys of life. I didn't start drinking wine until I was in my mid-20's. I began as most do with sweet wines. White zins, roses, rieslings, gewurtztraminers. Then I moved on to drier whites like chardonnays, sauvignon blancs and pinot grigios. It took me a while to make the leap to reds but once I did, let's just say there was no going back. The bolder and drier, the better. I'm particularly fond of Pinot Noirs, especially those from Oregon and Washington, Malbecs, Red Zinfandels, some Cabernet Sauvignons that aren't overly tannic and a variety of Meritages or blends that tend to be multi-faceted and very drinkable. As far as the rules go in terms of pairing wines with food, the general rule of thumb is whites with poultry and fish, reds with beef, lamb or pork. I don't know about you but I don't like rules so as far as I'm concerned, one should drink whatever one feels like drinking, rules be darned. So, with that in mind, I'll highlight some of my favorites and what I like to drink them with. And keep in mind, wine is very subjective. Everyones palatte is different so try the recommendations but don't be upset if they don't work for you. It is kind of an adventure to discover what particular tastes/flavors work for your individuality. That's all part of the fun. And one final note. Most people don't think of wine in terms of where it comes from. They usually approach wine in terms of the grape varietal they are drinking, i.e. Pinot, Cabernet, Chardonnay, etc. I feel that it is almost more important where the wine came from. In French this is termed "terroir" or the earth/soil that the grapes grew in. Grapes, and thus wine, absorb the flavors of the soil directly which can affect the final flavor tremendously. You can see this in other aspects of food as well. Cheese for example will taste like the milk that came from the animal which ate the grass that grew in a particular soil. That's why cheeses from all over taste so different even though the type of cheese is the same, i.e. cheddar, chevre, swiss, etc. Coffee is the same. It's no surprise that a brew from a bean from say Columbia is vastly different from the brew from a bean that came from say Ethiopia. Although with coffee the roasting technique has a lot to do with it too but we won't go into that here. Anyhow, with this idea of "terroir" in mind, I often will seek out a wine to pair with the region of food I'm consuming. In other words, say I'm having a plate of Ragu Bolognese, a dish from Bologna, Italy, which is located in the Emilia-Romagna region of Italy. The Bolognese are fiercly fond of their food and wine and the most well known of the wines heralding from this region is perhaps the slighty effervescent Lambrusco. So with that in mind, I would probably choose a nice Lambrusco to go with my meal, not because it is red and pairs well with beef and pork which are a part of a traditional Bolognese, but because that is the wine that belongs to that region. Now, for the wines. I'm a huge fan of sparkling wines and champagnes. They are the perfect celebratory beverage and the bubbles tend to pair incredibly well with delicate foods like pates, caviar, cheese, etc. Keep in mind that true champagnes must come from the Champagne region of France. Anything else is simply a sparkling wine made in the similar fashion to champagne. My favorite is of course the traditional Veuve Cliquot Ponsardin. Founded in 1772, Veuve Cliquot is one of the earliest producers of wines that are made in the methode champenoise. I had the distinct pleasure of visiting their champagne house in Reims, France while in France studying abroad in 1995. It was my first introduction to the world of champagne and I must say, it was all I needed to get hooked. Other sparklings of interest for me include those from the Schramsberg producer in Napa and those from the Roederer Estate in Northern California. Of the whites, I'm no longer a fan of overly sweet whites. They tend to taste too much like grape juice to me so I veer toward drier whites. I am also definitely not a fan of very oaky wines, i.e. chardonnays like Kendall Jackson. I find them almost intolerable to drink. They mask the flavor of most food for me and I feel like I am chewing on wood while drinking the wine. So, I generally lean toward dry whites that are also somewhat acidic. The acid being the operative characteristic with regards to pairing these wines with food. The acid tends to balance out not only foods that are spicy but also those that have a considerable amount of fat to them. Thus, I choose these when I am having say Indian or Moroccan food which tends to be either spicey heat wise or spicey in terms of a multitude of layers as far as spice is concerned. My personal favorites in this category are still Sauvignon Blanc and Pinot Grigio. Of the Sauvignon Blancs I believe the best to come from New Zealand. Most of the ones I gravitate toward all come from there. They are usually reasonably priced, well balanced and have the perfect level of acidity without being over bearing. Pinot Grigio is a little tougher. Selecting an Italian one is a good start but not a guarantee as I have had several from Italy that I really didn't like too well. Overly acidic or overly sweet. My favorite is still the Santa Margherita. It isn't cheap, but it is great. On to the reds. For my money, when I'm searching for an overall red that will pair well with everything I'm eating, I select a pinot noir. I am particularly fond of those from Oregon and Washington because they are just a little bolder, drier and inkier for lack of a better description. (By inky, I mean it practically stains your lips after drinking). As far as a specific fave, I'm non-discriminatory in this category. Selecting just one would be like asking me to pick my favorite child and that is never a good idea. I pretty much like them all. The other wines that are for me a good bet in terms of all purpose drinking that pair with almost anything are Malbecs from Argentina, Red Zins particularly from Callifornia and many of the Meritages or blends which tend to take the best characteristics from each grape selected and pair them to create a nuanced and interesting combination. The new fad going around lately is the Apothic Red from Solano County, CA. I can understand why it has become kind of a cult favorite and is on practically every restaurant menu. It is easy to like and it is really quite a good buy. And finally, the great big cab. These can be troublesome. A great cab can be life altering but a not so great cab can be so tannic you feel like your jaw is going to pop right out of your face. I'm fiercely loyal to the Jordan Winery and their cabs. Their best to date was the 2003 but they are all fabulous. Not cheap, but also not overly expensive. This is a true special occasion wine that again pairs well with practically anything. Whatever your taste in wine is, remember, everyone is unique. And wine is an acquired taste. While you may still be early on in your journey of discovery, don't be afraid to branch out. Practice makes perfect so to speak and the more you experience different wines, the more refined and sophisticated your palatte will become. Oh and finally, as I once read on a bumper sticker and am fond of repeating, "I like to cook with wine. Sometimes I even put it in the food." Bien Boire.

These are a Few of My Favorite Things: Spices

2011-11-27T09:29:00.001-08:00

The weekend after the Thanksgiving holiday, Yahoo posted a list of health benefits that various spices are purported to have. Everything from soothing an upset stomach to boosting metabolism to helping with arthritis. While this may be new news so to speak to some, particularly in this era of pharmaceuticals and treatment of symptoms rather than focusing on well being through food, it is certainly not news to many ancient cultures who long relied on spices for medicinal purposes. Having spent time in Morocco and in spice shops there, and having done quite a bit of research on the topic during my days in graduate school, I have long been an advocate of spices for both their health benefits as well as their culinary benefits. One of my favorite memories of our first trip to Morocco in 2002 was a trip to a spice shop in Fez where the shop keeper spent almost 3 hours with us discussing what each spice did both medicinally and culinarily. It was fascinating. What it taught me most was to not be scared of using spices and using a LOT of them. In my cooking classes I often use spices that are maybe somewhat foreign to people and I am always impressed by the gasps I get from people when I add them. I don't just throw a pinch in, I through a palmful in. So many people are afraid that they will over spice something when in reality, that is almost impossible to do. My rule of thumb is, if you think you are using too much, that's probably just enough. My favorite go to spices, besides Herbes de Provence which is a spice blend from France that I use in many things (thyme, savory, chervil, tarragon, lavendar and often marjoram and rosemary), are cinnamon, Hungarian Paprika (Sweet, Hot and Smoked), freshly ground nutmeg, saffron, ground ginger and cumin. All of these spices are uniquely beneficial to your health and have very specific uses in cooking that people often don't know about. Cinnamon, besides the obvious uses in desserts, is a fabulous addition to savory meat dishes. It is very common in north African and Middle Eastern cuisines to use cinnamon with meat and dried fruit. It is also purported to help with digestion and perhaps even regulate blood sugar. There are a number of different kinds of cinnamon but my personal favorite is the Vietnamese kind. It is pungent, spicy and has a powerful fragrance that makes my mouth water. Most people think paprika is only good for garnishing deviled eggs. However, I beg to differ. It is one of my favorite spices to use for general flavoring of soups, stews and meats. Hungarian paprika is not just one spice but a myriad of different varieties ranging from sweet/mild to smoky/hot. In my humble opinion Hungary produces the best quality paprika in the world, although Spanish paprika is also well known. Hungary has the following classifications for paprika: Kulonleges or unusual paprika which is often sweet and has a very dark red colorCsípősmentes Csemege or slightly spicy but still ordinary paprika which is just a little strongerCsemegepaprika which is the most common varietalCsípős Csemege, Pikáns which is the spicy version of this basic paprikaRosza or rose colored paprika which is slightly milderÉdesnemes or Sweet paprika which is probably the most exported varietalFeledes or half sweet which is a medium strong paprikaEros which is a strong paprikaAll of these can be smoked with varying results. Generally, if I am making a soup, I prefer slightly spicy/smoky types of paprika which give soups a great kick. When cooking vegetables or side dishes I use sweet paprika. When doing meats, you can go both ways, just depending upon how spicy you want your meat to be. Beef/pork often benefits from smoky varietals while chicken or fish generally taste better with sweeter varietals. From a health perspective, paprika is very high in vitamin C and research has shown that naturally occuring capsaicin in peppers is actually good for circulation. Nutmeg is one of my secret weapons when it comes to savory items which often comes as a surprise to those in attendance at my cooking classes. Most people perceive nutmeg to be a sweet spice, something used in desserts like pumpkin pie. AND, most people don't realize that the already ground stuff doesn't taste a whole lot like anything. Freshly grated however nutmeg is a revelation. Not a nut in the true sense as the name suggests, nutmeg is actually the seed of a specific kind of evergreen tree. The coating surrounding the seed is peeled away and ground into a spice called mace which is used a lot in Middle Eastern cooking. My favorite application of freshly grated nutmeg is with mushrooms and any green leafy vegetable such as spinach, chard, collard greens or mustard greens. It gives them a brightness of flavor and smell that is unique and really complement both. Therapeutic uses of nutmeg may include pain relief and gastrointestinal discomfort relief. The most expensive commodity by weight on the planet is saffron. This spice is actually the stamen of a specific kind of crocus flower and because these little strands have to be harvested delicately with tweezers by hand it takes an awful lot of effort to create just a small quanitity of the spice for culinary use. Saffron has a delicate floral flavor and it provides food with an incredible yellow/orange color. Perhaps its most famous use is in the traditional Spanish dish Paella. Saffron has no substitute, especially not turmeric, which has a completely different flavor and can be quite aggressive and overpowering. Also, beware of saffron powders. These are often not pure saffron but an imposter that attempts to lure you into thinking you can get the same bang for a lesser buck. I use saffron in soups and stews of all kinds and a little goes a long way so while it seems like you are spending a fortune for a little bottle of it, it will last you quite a while. The myriad of health benefits that saffron has been purported to posess are numerous, including anti-cancer, increased circulation, reduced inflammation, improved eyesight and anti-depression. Another spice that is often associated with sweet dishes is ginger. However in North Africa, the Middle East and in many Asian cultures, ginger in both its dried and fresh form is an essential spice utilized in savory preparations as well. Many soups, stews and even beverages are infused with ginger giving a gentle heat and spicy finish that is incomparable. At the Djemma el Fna food fair in Marrakech, the last stalls on the outskirts of the square were ginger stands, featuring ginger cakes and a ginger beverage designed to aid in digestion, which is one of the greatest health benefits ginger posesses. It can also help with allergies and colds by clearing your sinuses and soothing an aching throat. Really a jack of all trades in the spice world. Finally, cumin is a spice that most people associate with Mexican food and chili, but in actuality, it is very commonly used in North Africa, India and the Middle East. The varietal you find there is often less spicy or smoky and much milder and almost floral in nature. Cumin is often used in conjunction with paprika in flavoring savory soups and stews and is particularly good with meats such as beef and lamb. It is also one of the main ingredients in most curry powders. Cumin is another spice that is used frequently to treat gastrointestinal discomfort. I was told by the woman in the spice shop in Morocco that if I had a stomach ache I should mix a tablespoon of cumin with a little hot water and drink it and it would soothe my stomach better than pepto bismol. By George if it didn't work. I had a little stomach discomfort after a particularly heavy meal and it did the trick within minutes. So as you can see, spices can be both delicious and healthy. Why not incorporate them into your daily routine? The benefits both from a culinary and a health perspective are a win win situation. Make sure you rotate spices reguarly and don't keep them for longer than 6 months to a year. You can obtain high quality spices at a very reasonable price through www.zamourispices.com which is the purveyor I utlize the most. Eat well and feel well.

These are a Few of My Favorite Things: Cheese

2011-11-18T14:24:00.001-08:00

And when I say favorite, I mean it's right up there with hummus and bacon for me. I LOVE CHEESE. I could be very happy living the rest of my days with a good brie, a nice creamy goat cheese and a beautiful salty parmesan. Cheese is the perfect food in so many ways. You can eat it straight up, you can cook with it, you can even use it for dessert. And what pairs better with wine??Recently Jeff, myself and our friend Cathy took a little respite in Chicago and one of the stops on the trip was Bin 36. Bin 36 is a restaurant that specializes in wine and cheese flights. We were determined to experience as many cheeses as possible so we each picked a flight and then we decided on a 4th flight mutually. All told we sampled 19 different cheeses. It was AMAZING. First we did their No Need To Sing The Blues flight, which, as the name suggests, is a selection of 4 blue cheeses. First was a Cambozola from Germany which was like a cross between a brie and a blue cheese. Next, a domestic blue from Wisconson called Blue Paradise which is a double creme blue. Then, the Blue Di Bufalo from Italy which is a harder more crumbly blue. Finally, the Blue Mediterraneo from Sardinia, Italy, which was a sheeps milk blue. All of them were delightful although I must confess that the first one, the blue brie combo, was to die for and my favorite cheese of the night. I could easily polish off an entire truckful of it myself in one sitting. It is really best for a wine pairing but could certainly be used for cooking. A nice cheese and egg souffle comes to mind with a hint of truffle oil. Generally speaking I would say blues pair well with a crisp, acidic white that isn't too oaky but isn't too sweet either. A sauvignon blanc or a pinot grigio would be ideal. For our second flight we went with So You Think You Know Cheddar, which was Jeff's pick as he is a sucker for a good sharp cheddar. None disappointed but for my money it was the most mainstream of the flights. All the cheeses were great but there wasn't anything particularly exotic about any of them. The flight included: Chevre Noir from Canada, which is a goats milk cheddar, perhaps the most unique of the bunch; Mt. Sterling cheddar from Wisconson which was also a goats milk cheddar but not quite as pronounced in terms of its goat flavor; Keen's from the UK which was a classic British cheddar; and the 10 year Hook's cheddar from Wisconson which again was a traditional sharp cheddar akin to what you expect from Wisconson. Cheddars are also good for an appetizer tray but for my money I like them for cooking as they tend to melt well, particularly in a good beer and cheese soup. As far as wines go, I'd say cheddars can go with almost anything. A good oaky chardonnay would probably be my first choice but really the cheddar is quite forgiving in terms of wine pairings. Our third flight was my first choice and a top favorite of our friend Cathy as well. It was called Fat Cats. Again, as the name suggests, these were some of the richer, more fatty cheeses that are definitely more traditionally used on a cheese tray and not for cooking. The Burratta from Puglia, Italy was both our favorites of this flight although it was a close tie between this and the second cheese, the Pierre Robert triple creme from France. Talk about a decadent cheese that practically oozed it was so gooey and rich. Third was the Kunik from NY which was another triple creme but not quite as delicate a flavor as the Pierre Robert. And finally, the Gorgonzola Dolce from Lombardy, Italy, which, like all good gorgonzolas, was perhaps just a little more delicate than a blue cheese and certainly had a more unctuous rich texture. These cheeses in my estimation pair best with a sparkling wine or champagne. The high fat content almost begs for a little bubbly to chase it down. I happened to do a sparkling wine flight that evening to go along with the cheese flights and this was the perfect compliment to all four of the sparkling wines I had on the flight. The final flight of the evening was the Bin 36 Globetrotters, which they consider to be their top of the class cheeses. This flight included an Abbaye de Belloc from the Pyrenees of France, a cheese that is made of sheeps milk and is still made by Benedictine monks. Delightful and delicate, this one topped the list of the globetrotters for me. Barely Buzzed was the second cheese. It hails from Utah and is crusted with coffee grinds and lavendar. Certainly unique but not quite my favorite. It almost masked the flavors of the other cheeses for me. Although I suspect it would be delightful on a salad with some arugula and a blood orange vinaigrette. Next came the Ardrehan from Ireland which was kind of like a soft cheddar. Nice but nothing spectacular. Finally, the classic British Stilton, a legendary blue that is always a pleasure to have. Very strong in the blue category but really a marvelous cheese. All of these seemed to pair with different wines so I can't really offer a good suggestion that works for them all except to say that a mellow white always works, maybe even a dry riesling. The last three cheeses we had weren't actually on the menu. We asked our waiter what he perceived to be the strongest, most aggressive cheeses they had. He explained to us that in his estimation, the strongest smelling cheeses weren't necessarily the strongest tasting cheeses and vice versa. So he brought us 3 he thought illustrated this fact. I wish I had written them down but by this time we had eaten so many it was all kind of a blur. But suffice it to say that all three were delicious and I didn't think any of them were particularly strong smelling or strong tasting. Then again, I have eaten limburger and have spent some time in the fromageries in Paris where you almost have to plug your nose to even walk into the store. All in all, a great experience and for true cheese afficionados. I highly recommend you pay the place a visit. Or, you can simply create your own tasting by purchasing some of these cheeses and hosting your own wine and cheese night. A great resource for cheeses from all over the world is www.igourmet.com. I have often ordered from them and they ship in dry ice packets overnight so you don't have to worry about spoilage.

These are a few of my favorite things: Prosciutto

2011-11-05T13:01:00.000-07:00

I thought it would be fun to start a new topic on my blog and feature a new ingredient each week that are amongst my favorite things in the kitchen both to cook with and to eat. It seems only apropos to begin with one of the most quintessential of all products that seems to find its way into almost every kitchen, the pig. I'm not talking about bacon, which I must confess is one of my guilty pleasures, but I find it to also be a culinary crutch. People add bacon to almost everything because it is guaranteed to make it taste good. I'm talking about its close Italian cousin, prosciutto.

Much more delicate than bacon, Prosciutto is a cured italian ham that comes from the central and northern regions of the country, most famously from Parma, which incidentally is the home to the famous Parmigiano Reggiano cheese. Its flavor is slightly salty, gamey and oh so porky. I happen to love it both raw and cooked. It is the perfect addition to an antipasto platter and it can be a marvelous wrapping for vegetables or meats. It also has an amazing flavor and texture when it is allowed to bake in the oven, rendering some of its fat and crisping it up like a potato chip. This as a garnish on a salad or just about anything is as close to heaven as you can get.

When purchasing prosciutto, make sure to get it very thinly sliced and if you can, purchase it with layers of tissue paper between the slices to make it easier to separate. The high fat content sometimes makes the slices stick together and tear. I also prefer italian imported prosciutto to domestically produced ones although some small purveyors are popping up daily that do have a comparable product in terms of delicate flavor and fat content. One of the better domestic varietals is La Quercia which happens to be right in Iowa. They source only sustainable pork and use organic spices and cures wherever possible.

Here are just a couple of my favorite recipes:

Prosciutto Wrapped Artichoke Hearts with Pesto and Balsamic Reduction

Yields: Approx. 12 Servings

1 Batch Homemade Pesto (See recipe below)
2 Cans Artichoke Quarters (Not Marinated)
12 slices Prosciutto
12 balls fresh Mozzarella (Bocconcini, which are the smaller ones or you can slice a larger ball of fresh mozzarella and cut it into 24 pieces)
Balsamic Reduction to garnish

Preheat oven to 350 degrees.

Slice each piece of prosciutto in half vertically and each bocconcini in half. Wrap a half portion of prosciutto around a piece of mozzarella and a quarter piece of artichoke heart. Place on baking sheet. Continue wrapping all of the artichoke heart pieces and mozzarella until none remain. Bake for approx. 10 minutes or until the mozzarella begins to melt.

To serve, place a dollop of pesto over each wrap and drizzle with balsamic reduction.

Pesto

2 cups of fresh basil leaves
½ cup of toasted pine nuts
1 Tbl minced garlic
Pinch Kosher salt and freshly ground pepper
3 Tbl lemon juice
¼ cup of grated parmesan cheese
¼-1/2 cup extra virgin olive oil

Combine ingredients in a food processor, except the olive oil. Puree. Begin adding the olive oil slowly so the mix begins to emulsify or becomes thick and creamy. Adjust seasoning to taste.

Prosciutto Wrapped Roasted Asparagus with Hollandaise Sauce and Balsamic Reduction

Yields: Approx. 8 Servings

For the roasted asparagus:

1 lb asparagus, trimmed
2-3 tbl olive oil
Pinch salt and pepper

To trim the asparagus, take on stalk of asparagus and snap the end of it off, allowing it to snap where it naturally wants to separate. Trim remaining asparagus to this same spot. Place asparagus onto a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Gently toss the asparagus to coat evenly with the oil and seasoning. Place in a single layer on baking sheet and bake in a 350 degree oven for approximately 20 mins or until the asparagus is lightly caramelized and tender. Remove and allow to cool.

For the balsamic reduction:

½ cup balsamic vinegar

Place vinegar into a small saucepan. Bring to a boil and reduce to a simmer. Simmer until approximately half the vinegar has evaporated. Remove from heat and allow to cool. This can be stored indefinitely.

For the hollandaise sauce:

3 egg yolks
1 stick unsalted butter, cut into thirds
Pinch salt and pepper
1 Tbl lemon juice
1 Tbl water

Place egg yolks, water, lemon juice, salt and pepper in a food processor and puree until lighter in color and slightly thickened. Melt butter and pour hot butter into egg yolk mixture, while pureeing in food processor until thickened and slightly bubbly.

To Serve:

12 slices of prosciutto, sliced in half vertically
Pinch of Paprika

Wrap 2-3 stalks of asparagus with one half slice of prosciutto until all the asparagus has been used up. Place two asparagus and prosciutto bundles on each plate. Drizzle with the hollandaise sauce. Garnish with a drizzle of the vinegar and a sprinkling of paprika. Serve immediately.

Eating During Cancer Treatment

2011-06-01T11:30:00.000-07:00

I have known a number of people over the years who have suffered from the horrible disease cancer. It is always heart wrenching to see someone go through treament and all the side effects that come with it. Recently my friend and popular tv host Paula Sands of Paula Sands Live! was diagnosed with Ovarian cancer and I felt compelled in some way to try to offer her some kind of help or support. Since what I do for a living is cook I figured if nothing else, I could do some research and offer her some suggestions on what she should eat during her treatment.

Here are some of the basics I have learned combining both medical and homeopathic advice.

1) Eliminate refined sugars from your diet. Natural sweeteners like honey or agave nectar are much better sources for sweetening and locally sourced honey has the added benefit of building immunity particularly toward respiratory type ailments.

2) Elimate as many processed or pre-packaged foods from your diet. This is always a good rule of thumb. The more you can make from scratch, the less likely you are to consume potential carcinogens.

3) Drink plenty of water. This helps both with keeping you hydrated but also with flushing toxins from your system.

4) Get plenty of protein, fiber and calories. Weight loss is a very big concern with cancer treatment, which can actually result in a weakened immune system so this is not the time to go on a crash diet. Great sources of protein are greek yogurt, organic cage free eggs and whey protein which can be added to almost anything. I am also a firm believer in increasing your omega 3 fatty acids and chia seeds are an amazing source of this essential nutrient. Flax seed is a mega dose of fiber.

5) Eat breakfast. Breakfast is the most important meal of the day for cancer patients. It is the time your most likely to not feel nauseated and therefore more likely to be able to get down a substantial nutrient dense meal.

6) Incorporate spices into your diet that are digestive aids. Cumin, ginger and cinnamon are well known for their digestive properties. One teaspoon of cumin mixed with water can be just as effective as Pepto Bismol in soothing an upset stomach. And in countries like Morocco, Ginger tea and ginger cakes are often served at the end of a meal to help the digestion process.

Here are a couple of breakfast recipes to try:

Super Shake
Yields: Approx. 2 Servings

1 Banana
1 Mango, Peeled
½ Avocado
2 tsps Agave Nectar or to taste
1 tsp ground ginger
1 tsp vanilla extract
1/3 cup organic whole milk
2 tsps Chia Seed
1 Tbl Whey Protein

Combine all ingredients in a bowl, puree using an immersion blender or place all ingredients in a food processor and puree until smooth.

Breakfast Quinoa

1 cup cooked Quinoa
1 tsp vanilla extract
2 tsps local honey or to taste
2 tsps chia seeds
1 tsp ground ginger
1 tsp ground cinnamon
2 Tbls Pistachios
2 Tbls Raisins
2 Tbls Dried Cranberries

Cook quinoa according to package directions. Add vanilla, honey, chia seed, ginger, cinnamon to quinoa and stir to combine. Adjust sweetness to taste. Top with pistachios, raisins and dried cranberries or whatever fruit you like.

Why?

2011-05-19T13:01:00.000-07:00

I have a couple of gripes about food that I have to get off my chest. Recently I have been even more OCD about reading labels than I had been and I'm starting to get really annoyed by some things. Here is my short gripe list.

1) Why does heavy cream need to have mono and di glycerides in it??

2) Why does cottage cheese have guar gum and Modified Food Starch in it??

3) Why does chicken, beef, pork and other meat have added sodium in it??

4) Why does yogurt have so much sugar and fat in it??

5) Why does ANYTHING have MSG in it anymore??

6) Why do products that are marked "Gluten Free" on the front also have a warning about potential cross contamination in the facility it was manufactured in on the back?

7) Why DON'T they HAVE to declare that a package of ground beef may have ammoniated beef in it?

8) Why does processed cheese even exist when there are so many great cheeses out there?

9) Why do they put wax on fruit?

10) Why aren't other people asking these same questions?

It seems to me that we have all become complacent about the things we put in our bodies. I got news for you, the FDA and the USDA DON'T necessarily have your health in their best interest. They are more concerned with the bottom line and whenever money is involved, you better think twice. People need to start advocating for themselves when it comes to eating well. The pendulum has swung far too much in a direction toward foods that are more concerned with shelf life and appearances than with health and nutrition. Next time you are in a grocery store, don't just assume that all things being equal sugar is sugar and cream is cream. Turn those containers, bags and cartons around and read the labels. You'll be amazed at the chemicals and crap you are actually consuming. There are options and you can avoid these chemicals, you just have to be aware and be a savvy consumer.

Are Gluten Free Food Manufacturers Doing a Disservice to those with Gluten Intolerances?

2011-05-04T11:23:00.000-07:00

This past weekend I had the opportunity to attend the Gluten and Allergen Free Expo in Chicago. It was an eye opening experience on multiple fronts. When my mother in law was diagnosed with Celiac disease in 1997, knowledge about gluten intolerances was little and gluten free foods or labeling scarce. She and I learned what she could and couldn't eat sometimes the hard way. Much of this has changed particularly over the last 4 or 5 years. Gluten Free labeling has improved quite a bit. It isn't perfect, but it is better than it used to be. AND, perhaps more importantly, gluten free foods have started popping up in even the most mundane of grocery stores like Walmart. No longer do you have to travel to a big city where there is a Whole Paycheck or a Trader Joes to find gluten free products.

BUT, and here is the big but, are all these gluten free foods really helping those with gluten intolerances or actually hurting them? In my humble opinion, they are in fact hurting them. If you read the labels on these mostly processed and packaged foods, you will notice a lot of other ingredients besides wheat and wheat derivatives. The ones that particularly concern me are sugar, fat and salt. I was mortified upon reading many of the labels on these products how many of them were absolutely loaded with refined sugars, unhealthy fats and tons of salt. Sure you won't have an allergic reaction to these foods, but in the long run, will eating them be even worse for you than the wheat reaction would have been to begin with. I maintain in many ways yes.

Just because tons of cakes, cookies, pies, crackers, sauces, gravies, cereals, sweets, etc. are available to you that are gluten free doesn't make them any healthier. I feel like some individuals take a little license to indulge thinking that because they are gluten free they MUST be healthier alternatives to their non-gluten free counterparts. Many of the individuals I saw there were indeed on the plump side and probably needed to be cautious in particular about fat intake as well as glycemic index. What was even more disturbing to me was the almost obsessive nature with which people flocked to demos about these tasty treats using pre-packaged mixes that had things in them that they most certainly should be wary of.

I appreciate the fact that awareness of Celiac Disease and gluten intolerance has increased and I think it is wonderful, but I think that manufacturers see an opportunity to exploit people who are already vulnerable just to make a buck without thinking of the consequences in the long run. Creating a group of individuals who are not only unable to eat certain foods but are now suffering from other medical complications that are directly attributable to what they can and are eating is unacceptable.

We as advocates for those with food allergies in general have to also be advocates for health in general. People need to be made aware of the dangers of these foods and to read labels hyper sensitively. They also need to be made aware of the cash cow that the gluten and allergen free industry is to many manufacturers. Be suspect of all pre-packaged or processed foods. I understand convenience and believe me I am not such a huge food snob as to think that people are going to cook and bake from scratch every day. I get that. But helping people come up with ways to feed themselves quickly yet healthily is imperative if we are to see a decline in diet related illnesses. That's what I was trying more than anything to do in my own gluten free cookbook. Stop obsessing on desserts and those foods that are not necessarily the best choices for you to eat daily and focus on those things that are tasty, healthy and fulfilling. I think this is the direction for the future of gluten and allergen free lifestyles.

The Making of a Foodie

2011-04-16T10:41:00.000-07:00

Jeff and I were chatting the other day about the concept of being a foodie. It dawned on me that at some point this term became popular and something everyone knew, even though it isn't even in the dictionary. Where did it come from and what does it mean I wondered? Well, the exact origin is hard to pinpoint but I have my suspicions.

Foodie, from my perspective, refers to someone who is obsessed with food, cooking, shopping, restaurants and everything having to do in general with the topic of gastronomy. These are people who subscribe to cooking magazines, read articles and blogs about cooking and food, seek out restaurants before anything else when planning a vacation, enjoy grocery shopping and trying new "gourmet" items, and are always planning their next meal before they even finished the one they are consuming. I am in the purest sense of the word a foodie, and one who has been fortunate enough to make a living at it.

It seems to me that the first time I ever heard this term was about 10 or so years ago on the Food Network. I think it may be a case of the chicken and the egg. Whether the term grew out of the network or the network grew out of the term is irrelevant. The fact remains that the popularity of food shows, food magazines, reality/competition shows revolving about food, food blogs, and food radio shows has skyrocketed.

When deciding upon a new marketing angle for our bed and breakfast it dawned on me that what we have created here is a haven for foodies so I incorporated it into our website, print ads, etc. If you type in the search term "foodie" on Google, you'll see over 13,000,000 search results. This is no small number. People who are foodies seek out other foodies to share their ideas with, meals with and ultimately to learn about the latest trends, flavors and even restaurants.

Several times over the last few months we have been told by various friends that they don't know of any other friends who are foodies like them and would appreciate a meal at a particular restaurant for whatever reason, be it cost, extravagance, unusual cuisine, strange ingredients or even quantity. This is something I am proud of. I like being known as the person who will probably know the answer to some random food question or has the latest scoop on an ingredient or restaurant. It is my passion, my creative outlet and ultimately, it tastes darn good.

One of the greatest joys in life in my opinion is experiencing new foods and flavors. I get practically giddy when I eat something truly great. When at Robuchon's in Las Vegas, the masterpiece of artwork that was the bread cart virtually brought a tear to my eye and the term "foodgasm" came to mind several times during a particularly memorable meal we had at Binkley's in Cave Creek, AZ.

This is even more incredulous considering I came from a background as a ballerina who did everything she could to avoid food and had a less than ideal relationship to it. When I met Jeff, however, that all changed. His courtship revolved around introducing me to new foods and flavors and from that a beautiful marriage was born. One in the literal sense and one in the figurative sense.

Once I began working on my Master's in Cultural Anthropology I found the topic of Food and Culture to be particularly interesting which only furthered my obsession. It always struck me that the words "You are what you eat" are not just a stupid catch phrase. They are the foundation of many of the basic tenets in our lives. We all have to eat to survive and ultimately how we fulfill this need is shaped by where and how we grew up. In this way, we are all interconnected. It is the one constant in life that sees no boundaries between race, gender, religion, economics, politics or anything else.

If there is only one legacy I leave on this planet when I die I hope that it is a greater appreciation for food. I hope that those who I cook for know that what they are consuming comes from a place of passion, love and respect. And I hope that in some way it sparks in them a sense of passion, love and respect for food that they can carry with them.

Customer Service Part 2

2011-04-11T08:42:00.000-07:00

So, what sparked my rant on customer service? Our recent vacation. We spent 2 weeks in Arizona and Las Vegas. We drove to and from and spent a couple of nights on the road as well. Our experiences with the vast majority of the places we stayed and ate at were tremendous.

The Tropicana, which happened to be under construction was great. The staff helpful, friendly and wanting to go out of their way to accommodate us even though there was the noise of jack hammers from about 7am till 5pm. None of that mattered. We were comfortable and well cared for. Ergo, an experience where a not totally ideal situation was made up for by good customer service. We will go back and we will refer others to them.

The many great restaurants we dined at all had tremendous customer service. Binkley's in Cave Creek, AZ, Mix at Mandalay Bay, Robuchon at the MGM Grand, Aureole at Mandalay Bay, all were superb and of course the food remarkable. Even the customer service at the Howard Johnson's in Oklahoma City en route to Arizona was great.

Then, the last night of our vacation, we stayed at the Super 8 in North Platte, Nebraska and the whole thing was stained with one lousy experience. We had spent 15 hours on the road, through a snow storm, rain and a long day. I called in advance to notify them that we were arriving later than anticipated. The girl on the phone said no problem. When we arrived at approx. midnight, the girl at the front desk was less than hospitable. At first she demanded we pay for the room, which we had booked online through Travelocity, which is always pre-paid. We hassled with that for about 5 minutes. She then proceeded to put us in a smoking room, when the hotel was half empty. When we requested she move us she said "the room is pre-paid, I can't change it." Well that sent Jeff and I over the moon. Jeff eplained he is allergic and we cannot sleep in a smoky room. She reluctantly agreed to move us 2 doors down to another non-smoking room. Needless to say, about 30 mins of lousy customer service to deal with after an exhausting day. The next morning, we requested that they take a copy of our confirmation letter stating that the room was pre-paid and print out a receipt saying we didn't owe anything or shred the the imprint of the credit card they took. They refused to do both. I have never stayed at a hotel that didn't give us a receipt for services rendered. They were rude, uncaring and made us feel like we were an imposition. The room itself was fine. Comfortable, clean, etc. But, the entire stay was ruined by two crummy attitudes.

It was an unfortunate end to an otherwise great vacation. And an always good reminder that customer service is everyone's job and of the utmost importance.

The ABC's of Customer Service

2011-04-10T12:29:00.000-07:00

In my book, customer service is probably the most important job anyone can have. I maintain that a restaurant with just ok food but great service is always preferable than one that has great food but mediocre service. This goes for anything. A spa, a hotel, a retail shop, you name it. Most people will remember an experience where they were treated with respect and their needs catered to even if there were other aspects of the experience that were less than perfect. My basic rules for customer service are simple.

A) Always put a smile on your face. I don't care if you had a bad day, a fight with your spouse, bounced a check, have a stomach ache, whatever you may be feeling. A smile is worth a thousand words. And I guarantee it'll make you feel better. If your job entails answering the phone, this is even more important. Believe it or not, that smile reads through the phone receiver.

B) The customer is always right, even if they aren't. We all know that sometimes dealing with the public can be a challenge. We are all human and everyone has a bad day. BUT, it is easier to win them over with honey than with vinegar so stop, listen and always do anything you can to help or rectify a situation. It isn't worth the headache or negative PR you may get just to prove that the customer was indeed wrong.

C) My automatic answer to all requests is Yes. Even if I am not sure how I can accommodate something, I will assume there is a way, say yes and then figure out how to accommodate the request later. It isn't a customers problem if you haven't thought of everything, because there is no way you ever can. BUT, showing them your enthusiasm for coming up with a solution will mean more to them than the end result.

D) Finally, keep in mind, a happy customer may tell 10 people about their experience. An unhappy one will tell 100. Isn't it worth it to take care of someone the first time around and capture the 10 than to lose the 100 you never met??

Speaking of happy customers. Here are some recent guests of ours at the inn.

Why I Care About Bees

2011-01-27T11:58:00.000-08:00

I'm sure by this point most of you have heard that we have a serious problem with bees. I'm not talking about killer bees, which seem to have appeared in places they really shouldn't exist. I'm talking about pretty yellow and black striped honey bees. It is called Colony Collapse Disorder and it was recognized to be a problem in 2006. Suddenly large populations of bees simply disappeared and nobody seemed to know why. Over the laste few years, several hypotheses have surfaced, none of which can completely explain the phenomenon, but all of which are plausible.

Some point toward disease as the culprit. Some have suggested that killer bees have squeezed honey bees out of their normal habitats. However, two of the theories that seem most likely to be causing the phenomenon are cell phones and pesticides. It has been suggested that cell phone signals somehow interfere with the signals honey bees use to communicate, in essence causing them to get lost. Unable to find their hives, they simply die. As far as pesticides are concerned, this is again, not a far fetched idea. Pesticides and insecticides are regularly used, particularly on commercial farms. While the flowers the bees feed from may not actually be sprayed, runoff and wind can carry these chemicals quite a ways, contaminating their food sources and killing them.

Why should I care?? Well, we should all care. Honey bees are responsible for pollinating a huge number of crops that we all rely on regularly. Without them these crops would disappear. Some of these include: onions, cabbage, peppers, melons, cucumbers, almonds, strawberries, soybeans, apples, avocadoes, eggplant, vanilla, tomatoes and grapes. The list goes on and on.

What can we do about this?? I for one make it a point to support local honey bee farms by purchasing their honey so that they can afford to keep the hives going. Beekeeping is tricky work. It can be expensive and fickle. One of the farms I frequent has 4 hives. They treat them equally and all 4 are located in the same spot on their farm. They tell me that every year for whatever reason one of the hives simply dies off and they have no idea what they did differently to cause that hive to perish when the others do perfectly well. So they buy new bees and repopulate the hive and start from square one.

The second thing you can do is to get involved in beekeeping yourself. Many people are putting up hives on their properties and letting the bees do their work. For those who are allergic to bee stings, this may not be a popular idea, but for those who have the space, the money and the desire, it can be an incredibly rewarding hobby and one they know is actually having an effect upon the environment and our future.

Ironically the company who has done the most to support research on Colony Collapse Disorder has been Haagen Dazs. Many of their flavors rely upon honey and crops pollinated by honey bees so they have created a special research fund to determine the cause and help fix the problem. Hopefully their efforts will help curtail the perpetuation of CCD and develop a course of action to help eliminate it.

Diagnosing Celiac Disease: A Work In Progress

2011-01-16T10:05:00.000-08:00

I am currently reading yet another book about Julia Child called "As Always, Julia" by Joan Reardon. This is a collection of a series of letters written between Julia Child and her friend Avis Devoto. In one letter, Avis Devoto describes having suffered from anemia for twenty-five years. As I was reading this a red flag flew up in my mind which had celiac disease written all over it. Let me explain. My mother in law, who was finally diagnosed with celiac disease in 1997 suffered from chronic anemia to the point that she was getting recurrent iron shots which didn't seem to really help her. As it turns out, the anemia was a symptom of celiac disease but because doctors were not aware of or not accustomed to testing for this disease, they missed it and so she suffered for years without a real explanation.

Other very common symptoms that went misdiagnosed for years because of lack of knowledge were gastrointestinal problems, such as IBS, skin irritations, migraines, failure to thrive, fibromyalgia, neuralgia and any number of other diseases which involved lack of energy, stomach discomfort and a general sense of feeling ill. Many of these individuals went on to take medications for these ailments, which gave them only minimum relief and mostly just resulted in a sense of despair, a feeling that they would never feel "right" again.

I hear these stories over and over from those who have spent years getting a proper diagnosis. Ironically, most, if not all, feel an immediate sense of relief as soon as they eliminate wheat gluten from their diets. For some, these symptoms may not have appeared in their youth, but later in life. This represents basically two kinds of celiacs, those who are immediately affected and those whose effects are cumulative, meaning the build up of exposure to gluten over a period of time will eventually cause discomfort. My mother in law is the first kind. She knows within minutes and has violent reactions.

So what is celiac disease exactly?? Essentially the proteins in wheat gluten cause inflammation of the villi or hairlike projections in the intestine. These hairlike projectsions are largely responsible for absorbing the nutrients ingested from food. When they become inflamed, they shrivel up and the end result is essentially malnourishment which manifests itself in the above mentioned symptoms. These villi will grow back once gluten is eliminated from the diet and therefore celiac disease is perfectly managed through diet, not requiring any medication for most.

It is important to mention that celiac disease should not be called an allergy in the true sense of the word but rather an intolerance. An allergy by definition creates a histamine response, which causes inflammation in the whole body rapidly and may result in not only rashes, but anaphylactic shock where ones throat will close up causing them the inability to breathe. These kinds of responses can be severe and can result in death. There ARE those who do suffer from wheat allergies. An intolerance like celiac disease may result in death over the long term, mostly from lack of absorption of nutrients, but is not immediately deadly. It also cannot be treated with medication, such as an epipen, to alleviate symptoms.

Diagnosis is simple but not foolproof. Usually it begins with a simple blood test to determine a preponderance toward celiac disease. Once a preponderance has been confirmed an endoscopy is required to confirm the damage to the villi for a true diagnosis to be made. Part of the problem that has been encountered by some is that once they receive a positive blood test they eliminate gluten from their diet and then have an endoscopy. Since the villi will grow back after the removal of gluten, they will show a false negative from the endoscopy.

There is also the issue of self-diagnosis. Celiac disease and wheat intolerances have become somewhat of a fad lately. Many are jumping on the band wagon so to speak, attempting to treat a number of different ailments with the assumption that they must suffer from a gluten intolerance. This is not to say that they won't feel better, as many will actually reap the benefits of eating more whole foods and less processed foods, but the result may not actually dictate the cause. In my mind, how you feel is enough to encourage you to continue on a wheat free diet, but to truly be sure, one should discuss this with a trained medical practitioner and particularly one who is familiar with testing for and diagnosing celiac disease.

For more information on how to eat gluten free, check out my cookbook "Let's Party: Gluten Free Entertaining for Everyone." The book was inspired by and tested on my mother in law. Log onto www.chestnut-inn.com/retail.

The Low Down on Knives

2011-01-07T12:35:00.000-08:00

The knife is probably the single most important tool in the kitchen for both beginning chefs and professional chefs. Obviously knowing how to use them is critical, but the knife in and of itself is important as well. There are a few things I have learned about knives over the course of the last say decade that I have been cooking and I am going to share what they are here.

1) Make sure you buy a knife that has a forged blade, meaning the blade goes all the way through the handle. This will ensure a much longer life expectancy then one without.

2) Get a knife that fits your hand. People generally assume that one size fits all. Well, I have found that isn't true. I have really small hands compared with most male chefs. Therefore I require a much smaller knife. You can test knives out at quality knife purveyors and hold them to see how they feel in your hand. Go with one that feels natural and doesn't have a blade too much longer than the length of your hand.

3) Look for a knife that has good weight to it. I want the knife to do the work for me, not vice versa.

4) Get a Santoku style knife. Santoku is a Japanese style knife that has ridges along the blade. These ridges actually create air pockets that allow food to pull away from the blade rather than sticking. This really makes a difference when you are trying to chop something rapidly and don't want it spraying everywhere.

5) Get a good quality hone and learn how to use it. Keeping a knife sharp is paramount to not cutting oneself. You are infinitely more likely to cut yourself using a dull knife, which sticks than a sharp knife. About 3 or 4 times a year, have your knife professionally sharpened. Incorrect knife sharpening can actually damage the blade and destroy it. If you were to magnify a blade you would see what look like little teeth. These teeth are in alignment when a knife is sharp and are frayed outward when a knife is dull. If you incorrectly sharpen a knife, rather than realigning these teeth, you may actually break them off and create gaps in the blade.

6) NEVER put a good quality knife in the dishwasher. Always wash it in hot soapy water. The dishwasher can use harsh abrasive cleaners which can damage the blade of a knife as well as allow the knife to bang around, hitting other dishes, pots and pans again, potentially damaging the blade.

7) Store your knife safely in either a knife rack or a knife protector. Again, simply keeping it in the drawer with other utensils may result in damaging the blade fo the knife.

Nowadays one can purchase a decent quality knife for approximately $50-$75. I don't recommend butcher block sets as they tend to be mediocre quality knives even though they offer a lot of bang for your buck. Of all the equipment to invest in, above and beyond expensive pots and pans, expensive gadgets and gizmos, a knife will always get use and can accomplish almost anything in the kitchen.

Food Discrimination

2010-12-04T14:26:00.000-08:00

Food Discrimination. Sounds like something a little overly dramatic but hear me out. There are some food avoidances that make sense to me. One, those that are avoided because of an allergy or intolerance. Two, those that are avoided because of a religious or cultural belief. I get those and am not judging those. There is, however, a third category of food avoidance, which I would label discrimination. People for whatever reason develop an opinion about a food whether it be a bad experience, someone elses bad experience or simply perception that tells them not to eat something. This is the kind of discrimination I wish to abolish.

I don't know how many times I have had someone come to dine with us who tells me they hate something and would never order it off a menu anywhere else, but since they had no choice in the matter they tried it and loved it. The question that always arises in my mind is why would you deprive yourself of a potential wonderful experience because of a preconceived notion that you won't like something? What is the worst that could happen? You still don't like it. Big deal. Then you don't have to eat it. But if you don't try, you'll never know if your palate has changed or if you simply had something cooked improperly the first time around. Do I sound like your worst nightmare of your mother when you were a child?

Food, like life, is an adventure. The most wonderful experiences in life often arise out of change or out of unexpected circumstances. Why not allow ourselves the opportunity to be unexpectedly surprised by food? I challenge all of you, the next time you are offered something, don't simply dismiss it as gross or something you don't like. Give yourself the opportunity to make a discovery, to learn something new. You might just find something wonderful that will change your world forever.

Eating Heart Healthy

2010-11-20T13:48:00.000-08:00

I was recently asked to come up with a heart healthy recipe that would be quick and easy to prepare. As I was contemplating the recipe, I pondered the basics of eating heart healthy and how to incorporate them into your daily diet. Something people know from having it beaten into their memories time and time again is to watch your fat intake, watch cholesterol and eat less salt. We knoow certain foods are higher in "good fats" and omega 3 fatty acids, like salmon, but beyond that, what we don't know is how to take that knowledge and actually apply it.

There are a couple of basic rules of thumb to follow that you can apply regularly even with existing recips to alter them and make them heart healthy. Number one, you should always reach for the olive oil instead of the butter. While butter is far better than margarine or shortening as it is absent of any trans fats, it is still high in fat and cholesterol and should be used in moderation. Keep in mind that butter produced from grass fed dairy cows will indeed be lower in cholesterol and higher in omega 3 fatty acids than regular butter, but nonetheless, use olive oil for maximum health benefits.

An alternative to olive oil for those willing to splurge a bit in terms of cost is Argan oil. This Moroccan specialty is pricey but is purported to be even higher in good fats and omega 3's than olive oil. Only disadvantage is that it will cost about 3-4 times as much. But it's intense flavor goes a long way so you don't need as much to get good flavor. You can use it interchangeably in sauteeing and dressings. It has an intense nutty fragrance and flavor that resembles a cross between peanut and sesame oil.

A second rule of thumb is to reduce the amount of salt, but not to eliminate it. Hypertension is a primary culprit of heart disease and salt is known to elevate blood pressure. However, your body requires at least a minimum of salt intake a day to remain healthy. Generally speaking 1500 mg of sodium per day is recommended, which is approx. 2/3 a teaspoon of salt. Keep in mind sodium isn't just found in salt. It can be found in a number of other items such as baking soda and even meat. Be sure to read labels carefully. Salt is a natural preservative so it is often added to cans and pre-packaged foods as a method of keeping those items fresh longer.

Third, losng weight. For men, particularly those love handles and for women, belly fat. Contrary to popular belief, there is no secret to losing weight. No magic pill you can take and poof. The only way to lose unwanted pounds and inches is to decrease calorie intake and increase exercise. What goes in must get put out. Simple math. Women generally should consume 2000 calories per day and men 2500. That is assuming that you are healthy, active and are generally not overweight. Cutting calories below that is the only way to shed pounds. Losing weight equates to better overall cardiovascular health and therefore better heart health.

But how you ask? How do I do all this and still enjoy myself. There are a couple of tricks of the trade. Vegetables are almost free in terms of calories. You can eat large quantities that will fill you up and won't make you gain a pound. Now, I'm not talking about potatoes and other starches, I'm talking about things like green leafy veggies, broccoli, tomatoes, cucumbers, mushrooms, etc. Saute them lightly in some olive oil or eat them in a salad, just hold the ranch dressing.

Lean proteins are a must as they will keep you full and give you energy to do your daily work for a longer period of time. Complex carbs and starches simply give you a quick sugar high, which rapidly disappears. Good choices for protein are salmon, boneless skinless chicken breast or grass fed beef, which is very low in cholesterol and high in omega three fatty acids. You want to eat a portion that is about the size of your palm.

Nuts and legumes are an excellent source of fiber and good fats that actually help your brain stay sharp and keep your digestion on track.

All of these naturally taste good, but the key to flavor with all of these is the use of spices. Not spicy salt blends, pure spices and fresh herbs that flavor naturally without calories or fat. The more you use, the less deprived you will feel. Don't hold back either. Most people fear they will over season their food. This is virtually impossible. Learn how to combine spices in unusual ways, such as cinnamon, ginger and saffron with chicken or cumin, paprika and cilantro with fish.

Quick easy condiments to flavor with that don't add too much by way of calories or fat are vinegars, mustards and chili pastes such as Harissa, which is a North African chili paste.

Use plenty of garlic and onions when cooking to create a base of flavor and cook with a little bit of red wine, which is known for its heart healthy benefits. You can also find plenty of low sodium broths for things like home made soups, which are infinitely lower in sodium then their canned alternatives.

These are all simple, easy ways to improve your heart health through your diet without losing flavor and fun. Eating should always be pleasurable even when you are watching what you eat. And don't be afriad to splurge once in a while. One ice cream cone or bag of salty chips won't kill you. Continuous consumption of ice cream and chips might.

So What do those dates really mean on your food packages?

2010-09-22T08:23:00.000-07:00

Recently there was an article on Yahoo discussing the meaning of dates on food packages. After reading it and having spent some time learning about this stuff at our health safety and certification classes, I thought it needed some more elaborating.

First of all, "Use By" Dates. These are the dates a manufacturer suggests that a product be used by. They don't mean that a product is necessarily spoiled on that date and should be discarded.

"Sell By" dates mean just that. A grocery store is supposed to remove these products for sale by the stated date but again, this doesn't mean the product is no longer useable. In fact, the product may be just fine for quite a long while after the "Sell By" date.

An "Expiration Date" is technically the last date a product should be used, particularly if it is being given to those with compromised immune systems such as babies or the elderly. Again, this does not mean that the food is necessarily spoiled.

The main rule of thumb with any of these is proper handling and storage of the foods. All potentially hazardous foods, i.e. dairy products, meat and eggs, should be stored at a temperature of 40 degrees or less. And frozen foods should remain that way until they are thawed for use. If you suspect a food has been mishandled, i.e. there are ice crystals that have formed in frozen packages which indicate thawing and refreezing, you should immediately discard the product.

Ultimately though, your two best allies in determining the freshness of your food are your eyes and your nose. Your eyes can see potential discoloration, mold, dents in cans, etc. Your nose can certainly smell when milk or dairy products are off. Smell your milk before you pour it on your cereal. Even if the "Sell By" date hasn't passed, it may go bad. And if the "Sell By" date has passed, the milk may still be just fine for another 7-10 days.

Cans theoretically don't have an expiration date if they are properly sealed, however, sometimes cans can get compromised, thus enabling bacteria to form. Be particularly aware of cans that have been dropped or dented and of course if you notice the can buldging in any way. This is an indication that the can is no longer safe for consumption and should be thrown away.

Eggs are of course a big one with the latest salmonella scare. I get my eggs straight from the farm. Farm fresh eggs absolutely do not hard boil straight out of the chicken. They require a little aging to get a good hard boil. I often keep one set of eggs for 2 weeks for hard boiling and then use the fresher ones for my baking or breakfasts. Eggs, particularly fresh ones, can keep for 3 weeks no problem. Just make sure you are cooking them up to temperature, meaning to 160 degrees. If you enjoy your eggs poached or in hollandaise sauce, as I do, use the absolute freshest ones to guarantee safety.

With cheese, you may notice mold form on hard cheeses but this can easily be cut off and the cheese will still be edible. With fresh cheeses, like goat, feta, cream, mascarpone, queso fresco, etc. you have to be a little more cautious. These cheeses will begin to smell off and at that point you'll want to throw them away.

With things like jams and jellies or peanut butter, again, you may notice mold form in the jar. Technically you can remove the mold and the rest of the container is still edible but I prefer to toss the jar. Honey, which should be kept at room temperature for optimal texture may harden with time, but it doesn't go rancid. You can place the jar in the microwave for a few seconds to loosen up. Lemon juice and vinegar are the same thing. They are acids, which are a natural preservatives and do not go rancid.

Spices of course are generally good for 6 months to a year before they have to be replaced, not because they go rancid, but because they lose their flavor. They should be kept in airtight containers away from heat or sunlight. Olive oil and other oils are generally good for a year if kept in an opaque container, away from heat or sunlight. Coffee should be kept at room temperature in an airtight container and ground fresh for maximum flavor, but not necessarily because of spoilage. Nuts can be frozen for longevity, but generally I keep them in an airtight container in a cool dry place away from sunlight for up to 6 months before they will go rancid. Notice a trend, oxygen and sunlight are two big culprits of degeneration in cellular structure of many commonly used ingredients.

Again, ultimately you are your own best advocate for food safety. Use your senses and if something looks, smells and especially tastes off, throw it out. No reason to take chances. But don't jump the gun either. You'll waste money on replacing food that is perfectly safe to eat.

The Importance of Eating Local

2010-09-01T15:59:00.001-07:00

This last couple of weeks have been a brilliant reminder of the multiple benefits of eating local. With one of the largest egg recalls in history, I felt vindicated that I have been supporting my local farm for several years now and purchasing their wholesome organic, cage free eggs. Not only do I know my eggs are safe to eat, but I know that I'm in some important way contributing to the local economy and the well being of my guests.

An important lesson to be sure. The single most valuable asset to buying your food locally is the familiarity you have with your farmers. You can guarantee that things are being done the right way by going to the source of your food and checking up on the facts. You can see what chemicals may or may not be used and how "free" your "free range" chickens really are. And perhaps most importantly, how clean the facilities are that these animals are kept in. All of these can contribute to your peace of mind that what you are eating is safe, environmentally friendly, economically friendly and of course friendly to the animals and people involved.

A friendly reminder of some terms. CSA means community supported agriculture. There are CSA's all over the country. They all work on the same basic premise. You pay for a share of the crop of a farm and then you get some fresh produce. Prices and exact rules may vary but the concept is the same. Get the freshest seasonally available produce at the best price. "Certified Organic" may be a misnomer. Just because a "farm" is certified doesn't guarantee quality. Certification is expensive and many small farms that are doing it the right way cannot afford to get certified. Larger corporate farms that can afford certification often cut corners and abuse the system. For example, a chicken can be called "cage free" as long as it spends at least 15 minutes a day in sunlight. That's a cop out and not the kind of farm I want to support. "Certified Natural" is similar to "Certified Organic" only it is designed to be taken advantage of by local smaller farms. It is much cheaper but also requires no pesticides, herbicides, fungicides and hormones.

One interesting fact to keep in mind about supporting local farms. According to AARP magazine, if you spend $100 at a local business, $45 of that will stay within the community. If you spend that same $100 at a chain store, only about $14 of that will stay within the community. Times are tough for everyone. I don't know about you, but I would rather support those people that I know and care about than the CEO's of a big corporation. Lets keep the $$ local and support our local farms.

Julia and Monika. Kindred Spirits??

2010-08-08T15:16:00.000-07:00

OK, sounds far fetched, but let me explain. Not the first time this dawned on me but guests this morning pointed it out to me so I felt compelled to write about it. At breakfast we were chatting about the fact that I had watched Julie & Julia again for the 10th time last night and they said, from reading our bios they weren't surprised because we had so much in common. This is true and let me tell you how.

1) Julia didn't cook until she met her husband and was introduced to food. I didn't begin cooking until about 12 years ago, after we got married and I had been introduced to all kinds of ethnic foods by Jeff.

2) Julia was passionate about France and French culture. I have a bachelor's degree in French and lived in Paris for 6 months for the same reason.

3) Julia and Paul never had children, only a cat. Neither do we and of course we have Couscous.

4) Julia would never have been Julia without the support and assistance of Paul. I would never be who I am without the support and assistance of Jeff.

5) Julia travelled all over the world and lived in many different places as have I.

6) Julia was a liberal and a democrat as am I.

7) More than anything, Julia wanted to teach people how to cook and demystify it. She wanted to make it easy for anyone to do what she does by showing them how and having fun with it. My approach to teaching cooking classes as well. It isn't brain science. It's supposed to be fun.

8)More than anything, Julia loved to eat good food, drink good wine and do it with the best of company. DITTO.

9)Julia desperately wanted to get a book published and to become a household name. I'm at that stage right now and hope to do the same, although it's a little different world now.

10) Julia was stubborn and opinionated about things she was passionate about. As am I.

11) Paul was 10 years older than Julia. Jeff is 10 years older than me.

12) Julia was a work horse. I guess I am too.

Obviously I am about a foot and 2 inches shorter than she is and I started my journey approximately 10 years ahead of her, but I identify with the love, the dedication, the passion, the laughter, the relationships and the hard work that exemplified her. Now, if only I could ever achieve even a smidgen of the notoriety she achieved and affect others in even a 100th the way that she did. She is absolutely a role model for what all of us in the culinary world should strive to achieve. I make it my mission every day to make her proud and to live in her light. I will forever place her on a pedestal that she shall never be replaced from for all that she accomplished and the legacy she left on this world.

Happy birthday Julia. I love you.

Obesity an Epidemic in the U.S.

2010-08-05T09:22:00.000-07:00

In a recent article posted by the NY Times NY Times, the topic of the increasing obesity epidemic was at the forefront. Obesity is rising at an alarming rate, particularly amongst children. Much of this is blamed on sedentary lifestyles and diets high in sugar and fats and low in vegetables, fruits and lean proteins. The unfortunate end result that will likely occur is a generation of young individuals who will die prematurely of obesity related diseases such as diabetes, heart disease and stroke. Statistically speaking, this is the first generation of children that will not outlive their parents. First Lady Michelle Obama is doing her part to try to increase awareness of this epidemic with her "Let's Move" program and there is some talk of legislation to help make school lunch programs healthier but it isn't enough.

Education has to begin at home. Yet what I find is that parents are at as much of a loss as to what to eat themselves and are constantly yo yo dieting as the kids are. We have become a society of overly processed, overly convenienced foods that are killing us but are cheaper and more readily available than fresh foods are. People cannot continue to be bombarded with these mixed signals and be expected to make the right choices for themselves and their children without some help.

I have been teaching cooking classes for 5+ years and there are two constants in all of my classes. One, adhering to a Mediterranean cooking style using spices to flavor foods, low fat olive oils and lots of fresh fruits, vegetables and lean proteins. Two, eating local. These two go hand in hand to developing a healthy lifestyle.

Notice I didn't say healthy diet, but healthy lifestyle. I don't believe in diets. They don't work and they leave you wanting for something that cannot be sustained eventually leading to binge eating. You have to develop lifestyle choices that are common sense, easy to follow and don't leave you feeling deprived. Learning to eat a Mediterranean diet rich in locally grown foods will do just that.

The following are just a couple of recipes I will be using tonite for a cooking class I am hosting featuring local farms. They are prime examples of exactly what I'm talking about. Delicious, light, fresh and healthy. Enjoy!

Roasted Pepper and Olive Salad

Yields: Approx. 6 Servings

2 Red Peppers, Roasted, Peeled, Seeded and Chopped
2 Green Peppers, Roasted, Peeled, Seeded and Chopped
1/2 cup Spanish Olives, Pitted and Chopped
2 Tomatoes, Sliced
2-3 Garlic Cloves, Minced
Kosher Salt and Freshly Ground Pepper
2 tsps Hungarian Paprika
2 tsps ground cumin
2-3 Tbl Olive Oil
2 Tbl Red Wine Vinegar

Toss peppers, olives, tomato and garlic with oil and vinegar. Season with salt, pepper, cumin and paprika to taste. Serve at room temperature.

Roasted Potatoes

Yields: 4 Servings

8 Small New Potatoes Cut in Half or 4 Larger ones Quartered
Kosher Salt and Freshly Ground Pepper
2 tsps Smoked Hot Hungarian Paprika (Austin Parker sells great spices or you can order the one I use from www.zamourispices.com)
2 tsps Garlic Powder
2 tsps Herbes de Provence (Austin Parker or www.zamourispices.com. Make sure you get the one with lavender in it. My favorite spice. I use it on everything, especially steaks or pork)
2-3 Tbl Extra Virgin Olive Oil

Tzatziki-Cucumber and Yogurt Salad/Dip

Yields: Approx. 6-8 Servings

2 English Cucumber, peeled and seeded
13 oz Greek Yogurt or Whole Milk Plain American Yogurt, Drained
4 Garlic Cloves, Minced
3 Tbl Mint, Chopped
2-3 Tbl Fresh Dill, Chopped
Pinch Salt and Pepper

Shred the cucumber and place in a colander lined with paper towels. Salt generously and allow to sit for 30 minutes to an hour to pull out most of the moisture. Combine cucumber with yogurt, garlic, mint and dill. Season with Salt and pepper to taste.

Yogurt Parfaits with Orange Blossom Water, Honey, Cinnamon and Vanilla

Yields: 6-8 Servings

16 oz Natural or Greek Yogurt
2 tsps Pure Vanilla extract
1 tsp ground cinnamon
2 Tbl Orange Blossom Water
1/3-1/2 Cup Orange Blossom Honey

Combine and sweeten to taste. Layer yogurt, organic granola and fresh fruit in a wine glass. Chill 30 mins before serving.

What is it About Julia Child??

2010-07-10T14:18:00.000-07:00

About this time every year I begin rewatching episodes of the original French Chef series in preparation for our annual tribute to Julia Child dinner. Rewatching them not only amuses me but gives me pause to consider why she became the legend that she did. Now, I'm not just talking about the Julia Child we all have been introduced to through Julie Powell's book "Julie & Julia" or the brilliant performance by Meryl Streep in the movie of the same name. I'm talking about the real deal. The woman who inspired other women to get back into the kitchen and cook, arguably launched the concept of the Food Network, built a cookbook empire of 12 books and was a regular on Good Morning America until very close to her death. People adored her, they made fun of her (Think Saturday Night Live) and they trusted her.

I always knew who Julia Child was, and had even seen a few of her episodes of the French Chef as a child/teenager, but I hadn't yet begun to cook so I wasn't particularly interested in her. When I started cooking about 12 years ago, I began rewatching her shows and reading her books and began what I would call a love affair with the woman. I couldn't watch enough, read enough or learn enough about who she was and what she did. I was inspired by her, mesmerized by her and entertained by her. I have carried this inspiration with me and have continued trying to introduce or reintroduce people to her yearly with my Tribute to Julia dinner. I don't expect everyone to be as enthusiastic about her as I, but I'm certain that everyone will appreciate the uniqueness of her through my eyes.

My theory is that she spoke to so many, including me, because she was the "every" woman. Well, almost. Except perhaps for her large frame and notable height, 6' 3", she was basically a typical female born at a time when most women didn't work per se, but married off into good families and raised children. That is until she fell in love and moved to France, which of course changed her life as we all know the story so well now. Even then, however, she always admitted that she wasn't a natural cook. It took a good teacher and a lot of practice to make the food she loved so much and was so passionate about. And even on her shows, the effort showed, often in the form of notable disasters. That endeared her to us. She wasn't perfect and so we didn't have to feel intimidated.

She also, had something I think we all strive for but many of us don't actually achieve. A certain joie de vivre or carpe diem attitude. She didn't just preach it, she lived it at every moment of her life. She ate with passion, drank with passion, loved with passion and entertained with passion. I'm sure she had her ups and downs, but I attribute her long life to this marvelous committment to living that I think we all envied and secretly tried to recreate in our own lives.

And finally, she was confident. She didn't make apologies for her mistakes, she didn't pretend to be a super model. She was who she was and she was proud. So many of us fall prey to the labels and preconceived notions of what we should look like and how we should behave in todays society that we end up placing immense pressures on ourselves to conform and don't take the time to actually appreciate who we are. That made her a role model for modern women in my opinion and that holds true even to this day.

Much has changed since the French Chef came on the air for the first time in 1962. The world is a different place. But to this day and for eternity, Julia will remain in our hearts and our minds, a beacon of light shining upon our forks and knives, beckoning us to enjoy and wishing us Bon Appetit.

Let's Talk About Avocadoes

2010-06-18T11:17:00.001-07:00

My favorite summer fruit, avocadoes, are not only delicious but they are a wonderful source of unsaturated fats that we all know are good for our health and brain functions. BUT, unless you live in California where they are always available ripe and in abundance, most of the time you can't find decent avocadoes anywhere and use them the same day. In fact, most of the time, when I find them they feel like hockey pucks.

How do you know if they are ripe?? What you are looking for is an avocado that is dark skinned and has just a little give when you squeeze it. Not mushy, but tender. Avocadoes should be kept in a cool dry place and never refrigerated unless you have already cut one up and are keeping a portion of it for later in which case you should keep the pit in the portion you are saving and place in a ziploc baggie to avoid too much oxygen exposure which will turn the avocado brown.

To remove the pit when slicing, place a knife into the center of the avocado, lengthwise until it hits the pit and roll the knife around the pit. Twist the avocado halves to separate and then carefully tap the blade of your knife into the pit, twist and then pop the pit out. You can slice the avocado halves right in the peel and scoop the slices out with a tablespoon to serve.

What's the best way to ripen an avocado quickly? My favorite way is to simply place them in a window sill that gets abundant sunlight. The sun will naturally ripen the avocado quickly. I've literally taken a completely green, unripened avocado and done this and it was perfectly ripe by the next day.

Here are a couple of great recipes that feature avocadoes that are my favorites.

Greek Style Chilled Cucumber and Avocado Soup

Yields: Approx. 8 Servings

3 English Cucumbers, Peeled, Seeded and Chopped
1 Spanish or Vidalia Onion, Diced
4 Garlic Cloves, Minced
2 Avocadoes, Chopped
Kosher Salt and Freshly Ground Pepper to Taste
¼ Cup Mint, Chopped
¼ Cup Chives, Snipped
¼ Cup Cilantro, Chopped
¼ Cup Italian Parsley, chopped
2 tsps dried oregano
2 tsps dried Dillweed
1 Cup Feta, Crumbled
1 Tbl Harissa
16 oz Plain Yogurt
½-3/4 cup Sour Cream
1 Cup Lemon Juice
1/2 cup Extra Virgin Olive Oil

Combine all the ingredients in a large bowl. Blend using an immersion blender until creamy and well combined. Adjust seasoning to taste. Serve with queso fresco or fresh goat cheese.

Green Eggs and Ham

Inspired by the classic Dr. Seuss book, this recipe is great for a cocktail party. It is a crowd pleaser and a good conversation piece. A reminder that it cannot be made too far in advance as the avocado will oxidize and turn brown.

Yields Approx. 12 Servings

12 Eggs
1 Avocado (Cut Into small dice)
1 cup of Assorted Fresh Herbs (I like using a combo of chives, Italian parsley and tarragon)
2 Garlic cloves
4 Tbl Sour Cream
Pinch Salt & Pepper
1 Tbl Lemon Juice
2 Tbl Mayonnaise
3 slices cooked bacon

Place the eggs in a saucepan. Cover with cold water and a pinch of salt. Bring to a boil. Cook the eggs approx. 10 mins. Remove from heat and run cold water over the eggs to stop the cooking process. Once cooled, peel the eggs and cut them in half, removing the yolks carefully without tearing the egg whites. Combine half of the yolks with the avocado, herbs, garlic, sour cream, salt and pepper, lemon juice and mayonnaise in the bowl of a food processor. Blend until the mixture forms a smooth paste. Place the filling into a Ziploc baggie. Cut a small hole in the bottom corner of the baggie and pipe the mixture into the prepared egg whites. Top each egg with a piece of crumbled bacon. Serve immediately.

Mistakes can be blessings in disguise

2010-05-31T09:37:00.000-07:00

So I'm sure all of us can attest to having made boo boos in the kitchen. My latest one involved a traditional Spanish dessert called Creme Catalana. I've made creme brulee a million times and so I wasn't worried about tackling this particular dessert. How hard could it be right?? Wrong. The dessert is basically a recipe for a vanilla custard that, like creme brulee, sets and then the top is bruleed with sugar to create a contrast between creamy and cruncy. Delicious. Well, I did the recipe by the book, tempering the egg yolks properly, straining out any cooked bits of milk and egg and then chilling overnight. Well, next morning I went to look at them to see if they were set and ready to go and what do you know, they were just as liquidy as when I first stuck them in the fridge.

Needless to say, I didn't have time to try it again so I racked my brains to figure out how I could fix them. Only thing I could think of was to stick them in the freezer and see if that would solve the problem. So I transferred them to the freezer and a couple of hours later, sure enough, they were set. I put them back into the fridge and then went on with my day of cooking and cleaning. At about 3pm, 3 hours before dinner, I happened to look in the fridge and noticed that not only had they thawed, but were right back to being liquidy again. Shoot. Now what??

Soooo, I put them right back in the freezer and let them set up again. Now I had to come up with a second alternative plan. My solution was to sell it as a new concept, frozen creme brulee. I wasn't 100% sure this would fly but at this point I had to try. Went forward with the meal. Started off with Goat Cheese and Tapenade Stuffed Tomatoes, Mixed Greens with a Chopped Vegetable and Olive Salad, Paella and the grand finale, the special Cinnamon, Vanilla and Orange Blossom Frozen Creme Brulee. Sounded fancy huh?? I pulled the frozen custards out, which by this point were like ice cream, and let them sit at room temperature for like 10 minutes just to take the chill off a bit. Then I sprinkled the tops with sugar and caramelized the sugar with my blow torch, just like I always do with creme brulee.

Then I thought to myself, "Well, here goes nothing." Off we went, presented the specialty gourmet dessert to our guests and then I went and hid in the kitchen, awaiting the response. The response was a bunch of empty ramekins and a lot of "that was the most unique dessert I have ever eaten." Phew, disaster averted and possibly new menu item added to existing repertoire. Now, question is if I can recreate the disaster cum blessing in disguise. Point is, think quick. Be creative. You never know why things happen the way they do, but I'm a firm believer in karma and also in the concept that sometimes the best things in life come out of what at the time can be perceived of as something awful. I always say to my students, what's the worst thing that can happen in the kitchen? You don't like something and you try again. Big deal. But if you never tried to begin with, you'll never know the pleasure of the experience of both making and eating good food.

Eating Mindfully

2010-05-03T13:17:00.000-07:00

I know this is going to sound controversial but hear me out. I was having a conversation with someone the other day and they were telling me they loved to eat and that I could probably tell. Now this person is petite, probably 5'2" and maybe 120 lbs soaking wet. However, I do know they like to eat out and dine on gourmet cuisine. I made a comment to her that I have a theory that people who are foodies, who genuinely appreciate good food and the social aspects of dining, tend to be fit. I'm not saying skinny, but fit. They tend to focus on what they put into their bodies and that seems to extend to their whole well being, not just food.

I think this is directly a result of mindfulness. Being mindful of splurging once in a while but doing so consciously, not just simply for the sake of eating to fill some kind of void or because you are bored. They also tend to be midnful of their bodies in terms of working out and taking time to choose their foods wisely. There also seems to be a correlation between those who appreciate good food eating a more diverse diet, rich in not just some of the things we think are bad for us, like butter and cheese, but lots of fruits and vegetables, assembled and prepared delicately and cleverly at the height of their freshness.

Follow the logic here. We always talk about why French people, for example, aren't generally speaking heavy even though they eat what seems to be a very rich diet, drink lots of wine and eat very late at night, which are all "no-no's" according to most of our westernized diet plans. Yet, the diet doesn't seem to reflect the people. Why?? Well, I believe it is about this mindfulness. They are mindful of what they are eating, paying close attention to the flavors and appreciating them. They are mindful of whom they are eating with, usually spending hours over a meal, slowly enjoying what generally ends up being smaller portions than what we consume on a regular basis of richer, more flavorful foods. And they are mindful of the fact that food is both a necessity and a luxury in life. Yes, we all have to eat, but what we choose to eat isn't always a matter of necessity.

Often we choose things that don't nourish us in any way and really don't taste very good. We choose them because they are cheap, abundant and en vogue. I know that commercials and media inundate us with mixed signals about food. While fast food restaurants are pushing the super sized cheap meals, shows like "Biggest Loser" and "Celebrity Fit Club" have marketed every possible kind of supplement to assist us with offsetting the super sized world we live in. It's a dichotomy that is really kind of tragic and really signals a national eating disorder of a huge magnitude.

So, with that said, I challenge you all for the next month to eat mindfully. Pay attention to the choices you make. Decide if you are eating something simply because you saw an ad for it on tv, are bored or are genuinely going to spend the time to appreciate and enjoy the flavors of it. Take time to eat socially, appreciating the communion you can experience by sharing in food and drink. The whole concept of "breaking bread" isn't a new one, but one that may be getting lost in an increasingly busy world. Let your mind and your belly be full of love, passion and good food.

Who is Responsible To Our Children?

2010-04-23T07:24:00.000-07:00

With the finale of Jamie Oliver's "Food Revolution" tonite, I got to thinking about the question of ultimately who should be responsible for the state of our childrens health right now and what they put into their mouths. There are 4 factors to the equation that can make or break the system. I outline them below and offer just a couple of comments about each to think about.

#1-Food Advertisers-There is more money spent on marketing to children too young to rationally weigh the pros and cons of a particular product, especially food products, than any other demographic. Fast food, snacks, sugary juice beverages, candy, you name it. They are all geared at appealing to a young childs eyes. They are bright, colorful, have cute cartoon characters associated with them and they make kids feel like they are participating in something that everyone else is doing. It's a terrible marketing ploy that undermines good parenting. How can a parent possibly combat the multi-sensory media that is constantly bombarding their children, not just at home, on tv or the computer, but at school? Numerous schools are being approached by companies like Coca-Cola who are placing vending machines in schools and offering them big money to do so. A school facing a budget crisis would be stupid not to take these companies up on the offer, but at the same time, at what expense to their students who are buying these products?

#2-Teachers-Lets be honest, kids spend a good portion of their waking hours with their teachers. Teachers can be extremely powerful influences on childrens lives as kids look up to them. This is an opportunity to affect change that is a huge responsibiltiy and one many teachers are taking seriously. For example, one of my cooking class students and a great friend who is a teacher has made it her goal to teach kids through cooking. This week she had her kids select a bunch of veggies for a stir fry and made them lunch, on her buck. She decided it was so effective and the kids enjoyed it so much, that she is going to try to do this weekly. That is a dedicated and inspirational teacher whose example should be followed by many.

#3-Government-One of the glaring gaps in the food system that "Food Revolution" has shown is in USDA regulations that are being followed by all schools. The logic that a child should have flavored milk options because it is better for them to drink any milk rather than not drink milk at all is ludicrous. Kids are hungry. They are growing. If they are hungry or thirsty enough, they'll drink and eat what's available. Get rid of the sugary, salty crap in schools and feed them healthy options. Too many kids are being diagnosed with ADD and other illnesses and are being fed medications like candy to treat something that is directly attributable to what they are putting into their bodies. Get rid of the sugar and kids will calm down. Stop poisoning them with chemicals they don't actually need. I'm not saying there aren't legitimate diagnoses for ADD, but the increase recently is fishy to me and this sentiment is shared by numerous teachers I am friends with. And of course, as we have already discussed in a previous blog, there are issues of classification of foods by the USDA. Putting french fries in the same category as broccoli or spinach is ludicrous.

#4-Parents-I'm not a parent. I can't imagine in this day and age, with a dual income household and most kids more interested in playing with their computers and texting than going outside to play ball how tough it is to raise kids. I know the challenges are out there. But, with that said, there are a lot of people doing all the right things and I want to applaud them. Our neighbor who has 4 kids works part time and her husband works full time. She also is a volunteer for numerous things from the Library to the high school vegetable garden. Yet, she takes the time to plant her own vegetables and goes out of her way to cook good, nutritious meals for her family because it means something to her. Her kids are all active, healthy, not fussy about what they eat and do well in school. Her attitude never seems stressed or overwhelmed. She does what she does because it makes her feel good and it's right. I don't think she is superwoman, I just think she has made this a priority for herself and her family. I wish more parents could take her lead and emulate her habits. I admire her immensely and would encourage those who think they can't do the same to reevaluate whether they legitimately can't or just don't feel like it.

I know this is harsh, but it's the reality. We have to start looking at this or our future, the future of the world is in jeopardy. Lets not worry about Aztec calendars and Nostradamus predictions for the end of the world. My fear is that it isn't an end per se, but a self-induced poisoning, one that will seriously jeopardize the future generation. Just recently a story came out suggesting that childhood obesity is a national security risk as army generals feel that 25% of kids are too obese to pass basic fitness requirements to serve. And the FDA just imposed stricter regulations on the amount of salt allowed in foods, which has gotten out of control, leading to skyrocketing cases of heart disease, hypertension and more.

Food can nourish, but it can also kill. We have to start paying attention to what we are putting into our bodies. You are what you eat isn't just a catchy bumper sticker. It's reality and it's an oppourtunity to be in control of something. Take control of yourself and of our future.

And just one more thing, french fries aren't a vegetable!!!

2010-04-08T14:39:00.000-07:00

For anyone who has been watching "Food Revolution" you will understand where i'm coming from. During one episode Jamie Oliver was challenged by the management of one of the schools he was at when he produced a seven vegetable stir fry with chicken and was told that it didn't have enough vegetables in it. As an alternative the meal provided by the school that day which fit USDA guidelines was a chicken sandwich on a white bun with french fries. The vegetable quota in this case was met by, you guessed it, french fries. Now theoretically potatoes fall under the vegetable category, but let's be realistic here, starchy, greasy french fries aren't what I would consider a "health food." Sure they are tasty and a special treat now and again, but let's not fool ourselves into believing we are doing something good for ourselves by eating fries instead of other colorful veggies.

There is a critical disjoint between what we perceive to be healthy for us and what actually is. Quantity is sought after far before quality and generally that quantity is achieved through foods that are mostly fried and white or golden brown in color. Perhaps because people haven't been exposed to vegetables or perhaps because they don't know how to cook them, there seems to be a large number of people who have serious issues with eating their vegetables. I have heard numerous times that if it is green I won't touch it from guests or students in my cooking classes. I usually take it as a challenge and then weasle the veggies in on them. Most of the time they are surprised when they actually like them because I very rarely simply steam a vegetable or cover it with Velveeta, another topic I won't cover here.

Learning to cook vegetables is probably the single best thing you can do not only for your health, but your taste buds. Take the opportunity of the coming of spring and the advent of fresh veggies to make yourself a promise. Promise to try something new each week. Whether it's parsnips or turnips or eggplant, just give it a shot. I promise not only will you not be disappointed, your body will thank you. Here are just a couple suggestions of my favorite veggies to eat. Keep in mind the best ways to cook veggies are to roast them or saute them lightly in olive oil. Not only will you maintain texture but the flavor of the vegetables will be naturally highlighted.

Roasted Asparagus with Freshly Grated Parmesan and Balsamic Reduction

Yields: 4-6 Servings

1 lb Asparagus, Trimmed
2 Tbl Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Pepper to taste
2 Tbl Freshly Grated Parmesan Cheese
2 Tbl Balsamic Reduction

For the balsamic reduction, place the contents of a bottle of balsamic vinegar in a saucepan. Make sure you read your labels. Not all balsamic vinegars are actually balsamic vinegar but rather wine vinegars that are flavored and dyed to be imposters. Use the real deal here. Bring to a boil and continue to simmer over medium heat until the liquid has evaporated by almost 2/3, leaving a thick syrup behind. This can be kept in a squirt bottle at room temperature in a cool, dry place.

To trim the asparagus, hold each end of the asparagus and gently snap where the asparagus naturally breaks. Repeat with all the remaining asparagus.

Place the aspragus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat with your hands and spread out in a single layer on your baking sheet. Using a micro-plane, grate a thin layer of parmesan onto the asparagus. Bake in a pre-heated 375 degree oven for 15 mins. Place onto a serving dish and immediately drizzle with balsamic reduction. Serve hot.

Eggplant Chips

Yields: 4-6 Servings

3-4 Japanese Eggplants, Sliced 1/4" thick
Kosher Salt and Freshly Ground Pepper
Extra Virgin Olive Oil
3-4 Garlic Cloves, Minced

Place eggplant slices in a single layer onto paper towels. Sprinkle with salt and cover with more paper towels. Allow to sit for approx. 1 hr to pull out the moisture of the eggplant. Pat dry. Fill a saute pan approx. 1/4 full with olive oil and heat over medium high. Fry eggplant in batches until golden brown and crispy, approx. 3-4 mins per side. Remove to paper towels and season with salt and pepper on both sides. Transfer to serving dish and garnish with freshly minced garlic.

The Sad State of Food in America

2010-03-28T07:48:00.000-07:00

Unless you've been living under a rock the last couple of weeks, you likely have seen a lot of talk about Jamie Oliver's new show Food Revolution. The series takes the super-celeb chef into schools in Huntington West Virginia where he is bound and determined to change the face of the foods that are are being fed to kids in schools which he believes are slowly killing our youth. It was coincidental that this show happened to premiere the weekend after I had been asked to do a cooking demo for a group of kids from a church after school group and had encountered a similarly alarming situation. The class was supposed to be a career day. I would demo something the kids would eat and they could ask me whatever they want about my profession.

Since it was St. Patrick's Day, I opted to present all green foods, in line with my focus on healthy eating. I brought an assortment of veggies including cucumbers, broccoli and snap peas and made them an avocado dip. Needless to say, most of the kids were afraid of the dip and definitely of the veggies. I enticed them to at least try it by offering cookies as a reward. I managed to sneak in health oats and pure maple syrup instead of white flour and sugar, but they didn't need to know that.

The most disturbing part of the whole day was when I was asked where I ate when I went out. I admitted to very rarely eating out and without thinking mentioned I hated fast food, especially McDonald's which in my opinion isn't real food and is really bad for you. If looks could kill I would be dead by now. Those kids were mortified that I would bad mouth their favorite food. I in turn was mortified at the response.

Look, I like an occasional pizza and hamburger too, but not the likes of the processed specimens found at most fast food establishments or in the frozen foods section of the grocery store. That moment and the subject of Jamie's show really got me to thinking about how dire the situation is in the U.S. The fact that many kids don't recognize and will not eat most vegetables and that they subsist off of school breakfasts and lunches that have more ingredients with multi-syllablic chemicals in them than actual food is alarming. Over and over again they pointed out on the show that this is the first generation of kids that have a shorter life expectancy than the previous generation.

I'm not a physician and I'm not a parent, but what I am is a chef who cares about food. I care about he quality of food you and I eat, where it comes from and how it tastes. I know that sometimes our pocket books dictate what we eat, but I think too many of us are settling. We can do more on a budget that not only will help us increase our life expectancy but will help our local economies. I believe that what we eat directly attributes to how much we will spend on health care in our lifetimes. So many of the diseases we suffer from can be eliminated or controlled through diet. And I'm not talking about only eating lettuce. I'm talking about cutting out processed, unnatural foods that don't even taste good. We just have to start cooking again.

If you care, start watching Jamie's Show on ABC. It is eye opening. Then check out some books that may open your eyes even further. One i'm reading currently that may be of interest is Jill Richardson's "Recipe for America: Why Our Food System is Broken and What We Can Do to Fix it." Others on my list of favorites are Michael Pollan's "Omnivore's Dilemma" and Barbara Kingsolver's "Animal, Vegetable, Miracle."

In conjunction with this I'm planning on focusing my menus more on Mediterranean cuisine highlighting locally produced foods and less on typical mid-western fare. It may be the financially risky approach, but it is the one that agrees with my moral and culinary sensibilities. Check out our monthly menus on our website at www.chestnut-inn.com.

Moroccan Sephardic Passover

2010-02-26T10:36:00.000-08:00

Tis the season for Easter and for some Passover. Passover celebrates the exodus of the Jews from Egypt and is a holiday every Jewish household looks forward to all year. The focus of the entire evening is the recitation of the Haggadah which weaves symbolic foods and the consumption of wine throughout the ceremony. My husband likes to affectionately call Passover the Jewish Thanksgiving and always has fond memories of the celebration with his family as a child.

Most Jews celebrating Passover in the United States follow a culinary tradition that is largely Ashkenazic, or eastern European. The foods are derivative of the cuisines of the area and tend to focus on lots of root vegetables, meat and in general heavier foods. The Jews who come from the mediterranean, North Africa and the Middle East fall into a category of cuisine called Sephardic. Again, this particular tradition stems from the cuisines of these countries, which tend to focus much more highly on seasonal vegetables, lots of spices, seafood and are generally lighter.

While I was working on my Master's Degree in Anthropology, one of the classes I took was Magic, Witchcraft and Religion. My final project for the class was to create a secular Haggadah, invite a bunch of friends and family to our home and host a Passover for them serving only Sephardic Moroccan cuisine. While Morocco is approximately 95% Muslim, the country has had a long legacy of Jewish presence dating back to the Spanish Inquisition, during which Jews fled en masse from Spain and ended up in Morocco. These Jews settled all over and were welcomed by the Moroccans who to this day will tell you that the finest cuisine of their country is that of the Jewish Moroccan population. In fact, while in Fez we actually visited the Jewish Mellah or quarter where many Jews still reside peacefully with their Muslim neighbors.

Another interesting fact about Moroccan Jewish cuisine is that it is the most requested cuisine by soldiers of the Israeli army. What makes it so unique?? Well a couple of factors. First of all, Moroccan cuisine in general is extremely unique in that it represents a fusion of flavors from all over the world. Everyone and their uncle has tried to occupy this country because of its strategic location at the mouth of the Mediterranean and the Atlantic, only 60 nautical miles from Spain. As is to be expected whoever came to Morocco brought with them their own foods and traditions some of which ended up becoming a part of the cuisine of Morocco. The French brought pastries, the Spanish rice and most importantly, the British brought with them tea, which is now the national beverage of the country. When Jews arrived from Spain, they brought with them their own culinary traditions which were then adapted not only to the foods that were available in Morocco, but to incorporate Moroccan flavors and cooking techniques such as Tagines.

Perhaps my favorite tale of the fusion of cultures in Morocco with regards to the Sephardic Passover is that of Haroseth. Haroseth is a food symbol that during the Passover Seder or meal is used to symbolize the mortar used by the Jews to construct the pyramids. It is generally a mixture of dried fruit and nuts that can be spread on Matzo or unleavened bread. In Morocco there was a historical traditional confection called Majoun. Majoun are little balls that are made of dried fruit and nuts and was historically used as a vehicle for cannabis. When Jews arrived in Morocco they noted the similarities of the two dishes and adapted the Majoun accordingly by eliminating the cannabis and adding wine, which of course is prohibited in Muslim culture, but perfectly acceptable in Jewish culture. Here is a recipe for these delicious little confections.

1 cup pitted dates
1/2 cup raisins
1/4 cup walnuts
1/4 cup slivered almonds
1 teaspoon Freshly Grated Nutmeg
1/2 Tsp Ground Cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2-3 Tbl orange flower water
1/2-1 cup Manischewitz Kosher Grape or Blackberry Flavored Wine
Sesame seeds for garnish

Place all the ingredients in a food processor. Process to combine, adding wine as needed until the mixture forms a smooth paste. Remove from processor and place into the refrigerator for approx. 30 mins to harden. Roll into approx. 1/2 inch confections and garnish with sesame seeds. Keep in the refrigerator in an airtight container for up to 3 weeks.

Eating for Love

2010-02-09T11:52:00.000-08:00

With Valentine's Day just around the corner, love and romance are in the air and what better way to "get in the mood" than with a wonderful meal. They always say a way to a mans heart is through his stomach. While there may not be any scientific evidence to this effect, I can say with some certainty that it is absolutely true. At least in the case of my husband. Nothing makes us feel more romantic than sharing a marvelous meal together. And as to whether specific ingredients can actually increase sexual drive?? That also is debatable. What I do know is that many of the foods that are considered to be "aphrodisiacs" are also those foods that are known to increase energy (an important element in sexuality) as well as mood. Foods like chocolate and coffee stimulate the production of endorphins, which coincindentally are also released during intercourse. So it isn't necessarily a stretch to say that these foods make us feel frisky.

What always interested me with regards to the topic of aphrodisiacs was how no matter what culture across the globe you visit, every single one of them has various foods, herbs, spices, etc. that they recommend to increase libido, particularly in males. Often they involve the consumption of the male organ of one animal or another, which is an obvious analogy. But perhaps less conspicuous is the use of various spices and herbs, like coriander in Moroccan culture and ginseng in Asian cultures. Chilis are commonly considered to have stimulating powers as are various fruits and vegetables, like the avocado, which in Aztec culture was called the testicle tree, mostly referring to the way in which it grows in pairs on the tree. While no one particular food is universally considered to be an aphrodisiac, what intrigues me is that there is a universal instinct to find foods that may potentially benefit this aspect of life.

Another thing that I find noteworthy, particularly with regards to our "western" ideas of what a romantic meal is, has to do with ambiance and context as much as with the meal itself. We usually associate romance with French or Italian food, or the foods of the "romance languages." Perhaps because they are exotic or perhaps because they are rich and indulgent or simply because they represent cultures that appear to be highly erotic to us in terms of all of our senses. We also tend to do things like light candles, turn on soft music, light a fire, all things that are supposed to relax us and make us forget about the daily grind for a while.

We have a general idea that at least once a year, we should establish a mood, create a romantic ambiance and eat foods that somehow represent "love." My feeling is, why do it just once a year?? Why not try to incorporate these concepts of dining into our daily lives. Perhaps if we spent more time focusing on "eating for love" we'd find ourselves more "in love." A novel concept to be sure. But follow the logic here. The reason Valentine's Day is special is that we "choose" to focus on one another if for a few hours on a specific night. The key here is that we are giving one another our undivided attention, which is something we may not take the time to do on a regular basis.

So then, my challenge to all of you is to pretend it's Valentine's Day more regularly. Make a conscious effort to incorporate these concepts of "eating for love" on a regular basis. Not only will you notice it affect your communication positively, but who knows, you may just better your sex life and that can't be a bad thing.

Aphrodisiac Recipes:

Spicy Tomato & Chocolate Soup

Yields: Approx. 6-8 Servings

2 Tbl Extra Virgin Olive Oil
2 Tbl Unsalted Butter
1 Onion, Diced
3 Cloves Garlic, Minced
2 Carrots, Peeled and Diced
2 Celery Stalks, Diced
1 Cup Sun-Dried Tomatoes, Sliced
Kosher Salt and Freshly Ground Pepper to Taste
3 Tbl Harissa (North African Chili Paste)
2 tsps Hungarian Paprika
2 tsps ground Cumin
1 tsp ground Coriander
½-3/4 cup Dry Sherry or White Wine
1-28 oz Can Diced Tomatoes
4 Cups Chicken Broth
¼ Cup Cilantro, Chopped
¼ Cup Italian Parsley, Chopped
3-4 oz Bittersweet Chocolate
2 Tbl Honey or to Taste
Queso Fresco, Goat Cheese or Crème Fraiche to Garnish

Heat oil and butter in a stock pot over medium high heat until butter melts. Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun dried tomatoes. Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables. Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender. Pass soup through a food mill to puree and remove any large particles. Return soup to pot and place over low heat. Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste. Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.

Chilled Cucumber and Avocado Soup

3 English Cucumbers, Peeled, Seeded and Chopped
1 Spanish or Vidalia Onion, Diced
4 Garlic Cloves, Minced
1 Avocado, Chopped
Kosher Salt and Freshly Ground Pepper to Taste
¼ Cup Mint, Chopped
¼ Cup Chives, Snipped
2 tsps dried Dillweed
½ Cup Feta, Crumbled
1 Tbl Harissa
16 oz Plain Yogurt
½-3/4 cup Sour Cream
¾ Cup Lemon Juice
½ Cup Heavy Cream
¼ cup Extra Virgin Olive Oil

Combine all the ingredients in a large bowl. Blend using an immersion blender until creamy and well combined. Adjust seasoning to taste. Serve with crumbled Feta and Cilantro Oil.

Disrespecting Food-A Great American Tragedy

2010-02-01T07:21:00.000-08:00

This weekend we hosted a four course wine dinner that lasted approximately 2 1/2 hours from beginning to end. And over the course of the last couple of months I have been reading anything and everything about Julia Child I could get my hands on. What do those have in common? Well, what I realized is that the very thing that Julia Child loved so much about french cuisine and the one thing we strive to accomplish here at the inn is the one thing that is grossly lacking in general in our American food culture and that is respect for food.

Let me clarify. At the risk of sounding anti-patriotic, I feel that most of us in the U.S. eat because we have to. We gorge ourselves in massive quantities of processed and homogenized foods that are convenient so quickly that we rarely pay any attention not only to what is going in, but what it tastes like and where we ate it. Long gone is the concept of eating socially. We don't go to a restaurant or cook a family meal with the intent of spending a few hours enjoying food, wine and the company of good friends. And heck, most restaurants don't exactly lend themselves to this end. They are noisy and half the time you feel as though they are trying to rush you out the door so that they can turn their table and make a profit.

I understand that, but I also have lived in France and grew up in a Hungarian family where eating was an event. We always had family and friends over on the weekends and prepared huge meals that we enjoyed together, talking, laughing and getting reacquainted with one another. They are some of the most cherished times of my life. So often now, though, we are so wrapped up in our ipods and iphones, texting and searching the web and emailing, we hardly even notice one another, much less sit down to dinner together and spend some time actually enjoying one another and the food we are eating. And this to me is disrespectful to food and disrespectful to the fundamental nature of being social creatures.

So it was refreshing to see 50 people, over the course of the weekend, spend a few hours actually setting their electronic devices aside and choosing to enjoy a meal. One of the first things we decided when we got into the country inn business was that we would only offer one seating per night. We never wanted to rush people out the door. We wanted them to savor their meal and the company they were with, the way we do when we go out or have friends over and the way people in other countries tend to do. And it is always rewarding to see that come to fruition. I just wish more people actually took part in this.

Perhaps if we reevaluated our eating habits and regained our respect for food and the institution of dining we would actually reduce the obesity problem in this country. I guarantee that those who spend time eating and paying attention to the food going into their mouths eat better and generally eat less. It is a known fact that the mind doesn't register fullness for 15 minutes. However, by the time 15 minutes have passed, most of us have already consumed the big mac, the large fries and the milkshake, twice. By slowly consuming your food, chatting and savoring, one actually had a better chance of realizing that in fact they have eaten enough and are satiated.

But most of all, for me it is simply a matter of relationships and tradition. I think we could all benefit from a little interaction and communication and what better way to do so than over a wonderful meal, carefully prepared with love. I say the resolution we should all make for this decade is to be more respectful of food, dining and our sociality. Lets stop eating for the sake of consumption and start dining for the sake of becoming more interconnected, not just with one another, but with what we put into our bodies.

Super Bowl Munchies

2010-01-21T15:23:00.000-08:00

OK, I admit it. I'm not a huge sports fan. I don't wait for football season to start and I generally spend most of my time during games searching videos on YouTube. BUT, I do love Super Bowl. I love the commercials, the excitement, the half time show, and most of all, the food. My husband and I have made it a tradition for the last 13 years of being together to always celebrate, just the two of us. We make a bunch of appetizers to have during the game and then we just pig out and enjoy the day. It is definitely one of the best days of the year. For those of you who may be looking for something new to add to your Super Bowl munchies repertoire, here are a few of our favorite recipes.

Blue Cheese-Stuffed Portabellas

Yields: 12 Servings

12 Medium Portabella Mushrooms, Stems removes, Peeled and Gills Scooped Out
2 Tbl Unsalted Butter
1 Tbl Extra Virgin Olive Oil
1 Vidalia Onion, Diced
3-4 Garlic Cloves, Minced
1 Red Bell Pepper, Seeded and Diced
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
2 tsps Herbes de Provence
Pinch Freshly Grated Nutmeg
Kosher Salt and Freshly Cracked Pepper to Taste
1 Tbl Lemon Juice
2 Tbl Dry Sherry or Vermouth
8 oz Cream Cheese, Softened
4 oz Blue Cheese, Crumbled

Heat oil and butter in a medium saute pan over medium high heat. Saute onion until translucent, approx. 5 mins. Add garlic and saute for one minute or until fragrant. Add pepper, parsley, cilantro, herbes de provence, nutmeg, salt and pepper and saute for a minute to soften. Add lemon juice and dry sherry and continue cooking until most of the liquid has evaporated. Add cream cheese and blue cheese and saute until the cheeses have melted and been incorporated. Adjust seasoning to taste. Cool. Fill mushroom caps evenly with filling and place on a baking sheet into a 375 degree oven for approx. 15 mins or until the cheese is golden and the mushrooms are cooked. Allow to sit at room temp for 5 mins before serving.

Jeff’s Seven-Layer Bean Dip

Yields: Approx. 12 Servings

2 Avocadoes, Seeded and Chopped
1 14 oz can Sliced Olives
1/2 Cup Sour Cream
2 Cups Pepper Jack Cheese
1 Jar Paul Newman's Corn Salsa
1 Can Refried Beans
6 Scallions, Chopped
Cooking Spray

Place beans in a small saucepan along with 1/3 jar of the salsa. Stir to combine and heat through. Grease 9 x 11 Pyrex Baking Dish with Cooking spray. Start with bean layer, Next add scallions, then olives, then sour cream, then avocado, then remaining salsa and top with cheese. Bake in a preheated 375 degree oven until bubbly and the cheese is melted and beginning to turn golden. Serve with Chips.

Spicy North African-Style Meatballs

Yields: Approx. 30 meatballs

2 lbs Ground Beef
1 Onion, Diced
2-3 Garlic cloves, Minced
1 tsp ground cinnamon
½ tsp ground allspice
1 tsp ground coriander
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
Kosher salt and freshly ground pepper
2-3 tbl extra virgin olive oil
1 onion, sliced
2-3 garlic cloves, minced
1-6 oz can tomato paste
1 green bell pepper, seeded and diced
1 tsp ground cinnamon
½ tsp ground allspice
1 tsp ground coriander
1 tsp Harissa Paste
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
Kosher Salt and Freshly Ground Pepper
½ cup Beef Broth

Combine beef, diced onion, garlic cloves, cinnamon, allspice, coriander, salt, pepper, cilantro and parsley in a large bowl. Using your hands, knead meat together with spices until well combined. Roll mixture into 1” diameter meatballs and place on a baking sheet. Heal oil in a large sauté pan over medium high heat. Brown meatballs on all sides.Remove to a baking sheet. Add onions and bell pepper to pan and sauté until translucent, approx. 5 mins. Add garlic and cook for one minute or until fragrant. Season with salt, pepper, cinnamon, allspice, coriander, cilantro and parsley. Add tomato paste and beef broth and bring to a boil. Add meatballs back into the pan. Reduce heat to a simmer and continue cooking uncovered until the sauce has thickened and the meatballs are cooked through, approx. 15-20 mins. Season to taste and serve hot.

Monika’s Hot Wings

Yields: Approx. 8 Servings

2 lbs Wings/Drummettes
2-3 Tbl Extra Virgin Olive Oil
2 Tbl Honey
2 Tbl Harissa
Pinch Kosher Salt and Freshly Ground Pepper
2 tsps Garlic Powder
2 tsps Hot Hungarian Paprika

Combine wings/drummettes in a large bowl with all the ingredients. Toss well. Cover and refrigerate for at least 2 hrs. Place in a single layer on a baking sheet and bake at 375 degrees for approx. 30 mins or until the chicken is cooked through and begins to caramelize on top.

Kielbasa in Puff Pastry with Honey-Dijon Dipping Sauce

Yields: Approximately 32 Pieces

1 package puff pastry (Thaw according to manufacturer’s directions)
1 package polska kielbasa (You can use lite if you are counting calories)
½ cup honey
½ cup creamy Dijon mustard
1 tsp Harissa Paste
1 egg yolk beaten with 1 tbl water

Roll puff pastry out on a floured cutting board with a floured rolling pin until the pastry is about half as thick and the seams have come together. Cut puff pastry into 16 pieces. A pizza cutter works really well for this task. Repeat with second sheet of puff pastry. Cut kielbasa into 32 slices. Place one piece of kielbasa on one end of a piece of puff pastry. Roll it up and brush with egg wash to seal. Place on a greased baking sheet. Continue until all the kielbasa and puff pastry has been used up. Brush the tops of all the appetizers with the egg wash and place in a preheated 375 degree. Bake for approx. 25 minutes or until the appetizers are golden brown. Serve immediately with honey Dijon dipping sauce.

For sauce, whisk mustard with honey until combined. Serve.

Cost Effective Appetizers

2010-01-06T13:26:00.000-08:00

Alright, we all know we are in a bit of a recession. Times are tough and we are all trying to save a buck here and there. One of the first things people cut back on is food and entertainment. Lets rationalize for a moment, when times are tough, most of us really could use some diversions and the company of our friends and family. Rather than not hosting a party at all because you are afraid it will cost too much, lets look at ways you can economize and still do something good for your stomach and your soul.

First things first, lets take the basics of our appetizer party structure. 6-7 appetizers. One dessert, one dip, one cheese tray, 2 meat/seafood items and 2 pastry based items. Of course, this can be changed up somewhat in an effort to maximize your spread and minimize the damage to your pocket book. First thing I would do is eliminate one of the pastry items and change it to another dip. Puff pastry and phyllo can be pricy and if you can do just one with a reasonably cost effective ingredient, like cheese, it'll still give you that crispy goodness we all love but you won't be too wiped out. Second, steer away from the seafood and aim at cheaper cuts of meat, like chicken wings/drummettes and ground beef or pork. I like to make my Moroccan inspired chicken wings, which you can prepare in advance and then keep warm in a crockpot for a party and meatballs are always a winner. Here are a couple of recipes:

Spicy Mediterranean Meatballs

2 lbs Ground Beef
1 Onion, Diced
2-3 Garlic cloves, Minced
1 tsp ground cinnamon
½ tsp ground allspice
Kosher salt and freshly ground pepper
2-3 tbl extra virgin olive oil
1 onion, sliced
2-3 garlic cloves, minced
1-6 oz can tomato paste
1 green bell pepper, seeded and diced
1 tsp ground cinnamon
½ tsp ground allspice
Kosher Salt and Freshly Ground Pepper
½ cup Beef Broth

Combine beef, diced onion, garlic cloves, cinnamon, allspice, salt and pepper in a large bowl. Using your hands, knead meat together with spices until well combined. Roll mixture into 1” diameter meatballs and place on a baking sheet. Heal oil in a large sauté pan over medium high heat. Brown meatballs on all sides. Add onions and bell pepper and sauté until translucent. Add garlic and cook for one minute or until fragrant. Season with salt, pepper, cinnamon and allspice. Add tomato paste and beef broth and bring to a boil. Reduce heat to a simmer and continue cooking uncovered until the sauce has thickened and the meatballs are cooked through. Season to taste and serve hot.

Monika’s Hot Wings

2 lbs Wings/Drummettes
2-3 Tbl Extra Virgin Olive Oil
2 Tbl Honey
2 Tbl Harissa (North African Chilli Paste available at www.zamourispices.com) or Crushed Red Pepper Flakes
Pinch Kosher Salt and Freshly Ground Pepper
2 tsps Garlic Powder
2 tsps Hot Hungarian Paprika

Combine wings/drummettes in a large bowl with all the ingredients. Toss well. Cover and refrigerate for at least 2 hrs. Place in a single layer on a baking sheet and bake at 375 degrees for approx. 30 mins or until the chicken is cooked through and begins to caramelize on top.

As far as dips are concerned, canned beans are a great way to create dips that are cost effective and tasty. Cannelini beans, chickpeas, black beans, all work well. My personal favorite of course is Hummus and it is something that can be doctored up in many ways with things like roasted peppers, sun-dried tomatoes or marinated artichoke hearts for a kick. My recipe is different from most in that I take the time to peel my chickpeas. This isn't a crucial step with most other beans, but with chickpeas, it creates a much smoother, creamier dip and is a step you absolutely shouldn't skip. Here's the recipe:

2 cans chickpeas
¼ cup tahini paste
2 Tbls lemon juice
Pinch salt & pepper
1 tsp cumin
1 tsp paprika
¼ tsp cayenne pepper or 1 tsp Harissa Paste
3-4 crushed garlic cloves
¼ cup olive oil
¼-1/2 cup water

Soak chickpeas in water for approx. 1 hour. Using your fingers peel the outer layer of skin off each chickpea before transferring them to the bowl of a food processor. Do not skip this step. It helps to make the hummus creamy and not grainy. It makes all the difference in the world. Add tahini paste, lemon juice, salt, pepper, cumin, paprika, cayenne, garlic and olive oil to chickpeas and process in a food processor until the mix is smooth. Slowly add water to thin the hummus until it becomes creamy and easily spreadable. Serve sprinkled with paprika and drizzled with olive oil, accompanied with some good imported olives and wedges of pita bread.

Lastly, when assembling a cheese tray, focus on domestic, locally produced cheeses as opposed to imported ones. Normally you pay less because you aren't paying for transportation and I'm all for supporting your local economy.

So, that's just a few tips to cut back. Of course, the greatest savings is to make things from scratch and not purchase pre-manufactured and processed foods. Not only will you save, but the end result will be infinitely tastier and healthier. Enjoy!

Lets Talk About Appetizers Again! But Lets Make Them Gluten Free!

2010-01-01T12:51:00.000-08:00

OK, I was going to write days ago, but things heading up to New Year's have been pretty hectic. So, Happy New Year to you all. Since we started a discussion on appetizers, I'm going to continue it, but I'd like to tie it into something else I'm working on, which is a gluten free cookbook about gluten free entertaining. Last night for our annual New Year's Eve party, we served a huge appetizer buffet complete with hot apps, cold apps and desserts. We had 30 people coming and one of them had a gluten allergy. Obviously with that many people coming, I didn't want to try to make a totally different menu for him so I planned a menu that everyone could eat that just happened to also be gluten free. It only took a couple of minor adjustments and mostly involved keeping my pantry stocked with items that are gluten free to begin with so it takes the guess work out of it. The menu was as follows:

Bacon Wrapped Dates Stuffed with Smoked Gouda
Bacon Wrapped Scallops with Honey Dijon BBQ Sauce
Sausage Stuffed Mushrooms
Falafels with Tahini Sauce
Hummus
Monika's Mousse (4 Layer Terrine with Sun-Dried Tomatoes, Herbed Goat Cheese, Pesto and Chicken Mousse)
Coconut Macaroons
Honey Citrus Cake
Pear Clafouti

For the first couple of items, there aren't any problems with gluten free. The dates, scallops and bacon themselves aren't an issue, but the BBQ Sauce that I make has to be made carefully. Some of the ingredients can be potentially hazardous unless you are careful to use specific brand names. Here's the recipe with the specifications:

½ cup Heinz ketchup
¼ cup water
1/8 cup balsamic vinegar
1/8 cup chopped shallots
1 Tbls Honey
½ Tbl Lea & Perrins Worcestershire Sauce
Pinch of Salt
Pinch of Pepper
½ Tbl Dijon Mustard
½ tsp garlic powder
2 tsps Harissa (North African Chilli Paste)

For the sauce, place all the ingredients in a saucepan. Bring to a boil and then reduce heat to a simmer and simmer for approximately 10 mins, stirring occasionally, until the sauce has reduced and thickened.

For the sausage stuffed mushrooms the main issue is that most stuffed mushrooms use bread crumbs in the filling. Mine doesn't so it was safe right off the bat. Again, I made sure the ingredients themselves were gluten free. Here's the recipe:

Yields 6-8 servings (3-4 mushrooms per person)

24 Stuffing Mushrooms (Stems removed and peeled)
¼ cup vermouth or sherry
1 pound Bulk Sausage (You are best off using the sausage from a butcher that seasons it themselves as they don't add some of the fillers that can sometimes be a problem for gluten allergies)
1 Tbl Herbes de Provence
1 8 oz package Philadelphia cream cheese, Room Temperature (Don't use low fat versions of this because they tend to add stabilizers that can be potential allergens)
1/2 cup grated parmesan cheese plus 2-3 tbls for sprinkling over top of mushrooms
1 tsp Lea & PerrinsWorcestershire sauce
Pinch salt & Pepper
2 tsps garlic powder
Pinch Freshly Grated Nutmeg
1 egg

Begin by browning the sausage with the Herbes de Provence in a medium saucepan over medium high heat for approx. 10 minutes or until no pink remains. If the sausage is very fatty, drain before assembling. If the sausage is only a little fatty, keep the juices as they will keep the mushrooms moist. Cool filling completely before assembling mushrooms. Place mushroom caps in a greased casserole and sprinkle with vermouth or sherry. Combine sausage with cream cheese, parmesan cheese, Worcestershire sauce, salt, pepper, garlic powder, nutmeg and egg. Make sure the filling is well combined. It is easiest to use your hands for this process. Fill each mushroom cap with approx. 1 Tbl filling until all the filling has been utilized. Sprinkle each cap with more grated parmesan. Place mushrooms in a preheated 350 degree oven and bake approx. 25 mins or until the tops begin to turn golden. Serve hot.

Falafels aren't normally a problem because they are pretty much just chickpeas, garlic, onions, parsley, cilantro and spices. Same goes with the hummus. As far as the Mousse, while there are a ton of ingredients and it is a complicated recipe that requires 24 hrs to set, it doesn't have anything in it that could pose a problem when you have a properly stocked pantry.

Yields Approx. 12 Servings

Sun-Dried Tomato Layer
½ cup jarred sun dried tomatoes in their liquid
1 Tbl minced garlic
Pinch Salt and pepper
2 Tbl Daisy or Breakstone Sour Cream (Make sure the sour cream doesn't have Modified Food Starch in it)

Combine ingredients in a food processor and puree until a smooth paste is formed. Adjust seasonings and add more olive oil if the puree isn’t creamy enough.

Herb Cream Cheese Layer
1-8 oz block of softened full fat Philadelphia cream cheese (Do not use lowfat. It has too much moisture and will cause the terrine to get too soggy and it may have stabilizers in it that can be a problem for gluten allergies)
1 8 oz block fresh goat cheese
1 Tbl minced garlic
3 Tbl chopped assorted fresh herbs (Italian parsley, tarragon, chives, thyme and rosemary are a great combination, but use any you like)
Pinch of salt and pepper
Zest of a Lemon
Kosher Salt and Freshly Ground Pepper to Taste

Place all the ingredients in a food processor and puree until the herbs are completely chopped and well incorporated into the cheese.

Pesto Layer
1 cup of fresh basil leaves
½ cup of toasted pine nuts
1 Tbl minced garlic
Pinch of salt and pepper
3 Tbl lemon juice (Fresh is best, but you can use bottled if you prefer. Hint: The lemon juice is a necessary so that the pesto stays nice and green, otherwise the basil will turn brown once it has been chopped and pureed.)
¼ cup of grated parmesan cheese (You can use fresh, but the grated works just as well)
¼-1/2 cup olive oil

Combine ingredients in a food processor, except the olive oil. Puree. Begin adding the olive oil slowly so the mix begins to emulsify or becomes thick and creamy. Don’t add too much olive oil or the mixture will be too runny. The pesto should have some thickness to it, enough to coat a spoon well without running off. Adjust the seasonings to taste.

Chicken Mousse
4 bone in skin on chicken thighs (I recommend thighs because they are moister and have a bit more fat, which makes the mousse creamier in the end. Cooking them with the skin on and the bones in adds more flavor to the final mousse, even though the bones and skin will be removed after cooking)
1 Medium Chopped Vidalia or Walla Walla onion (Use a sweeter onion so it caramelizes nicely and adds a nice flavor in the end)
2 cloves of minced garlic
1 tsp salt
½ tsp pepper
1-2 tsp Hungarian paprika
2 tsps Herbes de Provence
1 Bay Leaf
1/4-1/2 cup Brandy
¼-1/2 cup dry sherry
2 tbls olive oil
2 tbls butter
4 tbls Daidy or Breakstone sour cream
1 Tbl Harissa (North African Chilli Paste)

Place oil and butter in a large sauté pan over med high heat. When butter melts, add chicken pieces to the pan. Brown chicken on each side approx. 4 mins per side until golden. Add onions to the pan surrounding chicken. Add salt, pepper, herbes de provence, bay leaf and paprika. Saute onions, stirring occasionally, until they soften and begin to caramelize, approx. 8 mins. Add garlic and cook for approx. a minute or until the garlic becomes fragrant. Deglaze the pan with the brandy. Bring to a boil and reduce by approx. half. Add sherry and bring to a boil. Reduce heat to a simmer and cover. Cook for approximately 45 mins or until the chicken is tender but not falling off the bone, checking the seasoning toward the end to be sure there is enough salt, pepper and paprika. Remove the lid of the pan and return the pan to med-high heat. Reduce liquid until almost all of it is gone. Continue stirring so as not to burn the chicken and the onions. The liquid will thicken and caramelize around the chicken. Remove pan from the heat and allow to cool completely. Take the skin off the chicken and remove the meat from the bone, being careful to throw away any cartilage or chewy bits. Strain the remaining liquid and gravy through a fine mesh strainer to remove any additional fat and add to a food processor along with the chicken pieces, harissa and sour cream. Puree until the mixture is smooth and creamy. Adjust seasoning if needed and add more sour cream if the mix is too thick. The pate should be creamy enough to spread on a piece of bread, like room temperature peanut butter.

To assemble the terrine. Using a loaf pan lined with plastic wrap which has enough overlap to eventually wrap over the terrine, place the sun dried tomato mixture on the bottom spread in a thin layer. Top with the layer of herbed cream cheese followed by the pesto. The last layer is the chicken mousse. Once the layers are placed in the pan, fold the edges of plastic wrap around the terrine, making sure it is well covered. If there are any gaps, use additional plastic wrap to secure the terrine in the pan. Place in the refrigerator weighed down by either a few cans or a box of stock to weigh it down. The mousse should set for at least 8 hours, but is best after 24 hours. To serve, turn the terrine out of the loaf pan and unwrap the plastic. Carefully slice the terrine into ½ inch thick slices and place on a plate laying on its side so that the colors of the mousse show nicely. Serve with crackers and crudités.

As far as the desserts go, coconut macaroons are naturally gluten free because they don't have flour in them. The Honey Citrus Cake uses almond meal and regular flour so I substituted the regular flour with a gluten free all purpose flour called Domata, which is the best all purpose gluten free flour I have found. It is the most like regular flour and already contains xanthum gum in it so that is one less step you have to do. (www.domatalivingflour.com) Same goes for the Clafouti. It has very little flour in it so I was able to just substitute the flour with the Domata and it worked out great.

The best part of the whole thing was that I didn't have to do too much to alter my menu, nobody knew anything was any different, our gluten intolerant guest was able to enjoy dinner without having to worry about getting sick and without having to deal with questions from people as to what his allergy was and what he can't eat. All around, a great way to do it.

I can tell you from personal experience with my mother in law who has Celiac Disease that the most unpleasant thing for her is to attend social gatherings where food is involved. If she makes it, she feels like she has to make a different menu for herself and she can't handle the foods others can eat for fear of cross contamination. If she goes to someone's house, she either has to explain to them what she can't eat, bring her own food or eat before she comes. Then she gets harassed with a million questions about her allergy and it takes the fun out of the whole experience. There is no reason anyone should have to deal with that. I hope that helps some of you. I know it will be a relief for any of you who do have these allergies or who know someone that does. Happy 2010!

Hosting an Appetizer Party: Part 2

2009-12-13T11:59:00.000-08:00

So, now we've established some of the basics, but actually picking a menu is another ball game. Here is a sample menu I would pick based on a party of 20 people coming for appetizers.

Sausage Stuffed Mushrooms
Crab Cakes with a Remoulade Sauce
Cheese Tray with Crackers, Fruit and Nuts
Caramelized Onion Dip with Crackers and Crudites
Spanikopita
Coconut Macaroons

Why? I have 3 hot items and 3 cold items, one of which is a dessert. I have 2 meat dishes that will be filling, one dip and one cheese tray and then one pastry based item. In this case, the most expensive ingredient on this menu is the crab. The rest is pretty cost effective and involves more labor than anything else. I can also prepare most of this ahead to a greater degree and finish them prior to the party. The hot items keep very well in the oven on low so they can be kept hot for a good hour or so, enabling me to enjoy the party along with my guests.

Below are recipes for all these appetizers. I'll include how many of each to make for the party to have enough to feed 20 people and what you can make in advance. I'll also give some advice on assembling a cheese tray. Again, you don't have to spend a lot. In this case, rather than having a high price tag, I'm willing to spend a little extra time in the kitchen, stuffing, filling, and assembling to get a bigger bang for my buck. In future postings I'll focus on the opposite frame, spend a little more for a lot less labor, particularly when you are pressed for time. Enjoy!

Sausage Stuffed Mushrooms

Yields: Approx 24 Mushrooms (I'd make 2 batches of this. These are really popular and are pretty much one bite)

24 Stuffing Mushrooms (Stems removed and peeled)
¼ cup vermouth or sherry
1 pound Italian Sausage (Casings Removed)
1 Tbl Herbes de Provence
Pinch Freshly Grated Nutmeg
1 8 oz package cream cheese (Room Temperature)
1/2 cup grated parmesan cheese plus 2-3 tbls for sprinkling over top of mushrooms
1 tsp Worcestershire sauce
Pinch salt & Pepper
2 tsps garlic powder
1 egg

Begin by browning the sausage with the Herbes de Provence and the Nutmeg in a medium saucepan over medium high heat for approx. 10 minutes or until no pink remains. If the sausage is very fatty, drain before assembling. If the sausage is only a little fatty, keep the juices as they will keep the mushrooms moist. Cool filling completely before assembling mushrooms. Place mushroom caps in a greased casserole and sprinkle with vermouth or sherry. Combine sausage with cream cheese, parmesan cheese, Worcestershire sauce, salt, pepper, garlic powder and egg. Make sure the filling is well combined. It is easiest to use your hands for this process. Fill each mushroom cap with approx. 1 Tbl filling until all the filling has been utilized. I use a tablespoon to scoop and spread the filling into each mushroom cap. Sprinkle each cap with more grated parmesan. Mushrooms can be assembled in advance up to this point, covered with plastic wrap and placed in the refrigerator overnight. Place mushrooms in a preheated 375 degree oven and bake approx. 20 mins or until the tops begin to turn golden. Serve hot. Place baked mushrooms in an oven on low to keep warm during the party.

Crab Cakes with Remoulade Sauce (For a more cost effective alternative, substitute salmon for the crab)

Yields: Approximately 16 Cakes (Again, a double batch should do for 20 people)

1 lb of canned Crab Meat Drained
1 ½ cups Panko Bread Crumbs
2 eggs
1 Tbl Creamy Dijon Mustard
½ tsp Worcestershire sauce
2 Tbl minced parsley
2 Tbl minced cilantro
3-4 scallions minced
1 tsp old bay seasoning
½ cup real heavy mayonnaise (I prefer Hellman’s)
1 tsp minced garlic
1 Tbl Lemon Juice
3-4 tbl olive oil

For the cakes, combine with eggs, mustard, Worcestershire sauce, parsley, cilantro, scallions, old bay seasoning, mayo and garlic. Using your hands, gently work mixture until all the ingredients are combined well, adding enough bread crumbs just to hold the cakes together. Should be approx. 1/2 cup or less. Don’t over mix. Place remaining bread crumbs into a bowl. Form mixture into approximately 1 inch diameter cakes, coating them lightly with bread crumbs before placing them on a baking sheet. Once all the cakes are formed, place them into a refrigerator for at least 30 minutes before cooking. These can be assembled in advance, covered with plastic wrap and placed in the refrigerator overnight. To cook, drizzle olive oil into a medium sauté pan. Heat over medium high heat until the oil is spatters when sprinkled with water. Place cakes into hot oil and brown evenly on both sides, approximately 3 minutes per side. Transfer to a baking sheet that has been lined with paper towels to drain. Place finished cakes into an oven set on low to keep warm. Serve hot with remoulade sauce.

For sauce:
1 cup real heavy mayonnaise (Hellman’s)
1 Tbl chopped dill pickles or gherkins
2 tsps creamy Dijon mustard
2 Tbl minced parsley
2 Tbl minced cilantro
2 scallions minced
2 Tbl lemon juice
Pinch Salt and Pepper
1 Tbl chopped capers
1 tsp Harissa (North African Chilli Paste-www.zamourispices.com)

Combine all the ingredients and whisk together. Place in a refrigerator for at least an hour to allow the flavors to marinate. Sauce can be kept in an airtight container for up to one week.

Caramelized Onion and Garlic Dip

Yields: Approx. 12 Servings (Make a double batch of this one)

1 Red Onion, Sliced
2 Leeks, Finely Sliced
2-3 Garlic Cloves, minced
2 Tbl Olive Oil
1 Tbl unsalted butter
Pinch Salt and Pepper
Pinch of Paprika
4 oz cream cheese, room temp
½ cup sour cream
½ cup mayonnaise, preferably Hellman’s

Heat the olive oil and butter in a medium sauté pan over medium high heat until the butter has melted. Add onion and leek and season with salt, pepper and paprika. Reduce heat to low and sauté over low heat for approx. 20 mins or until the onions are brown and caramelized. Add garlic and sauté for an additional minute. Remove from heat and allow to cool. Transfer to a food processor and add cream cheese, sour cream and mayonnaise. Season to taste. Serve with crackers and crudités. Can be made ahead and refrigerated for up to 3 days.

Spanikopita

Yields: Approximately 20 pieces (It's hard to divide this one in half so make a double batch. Leftovers reheat really well in a toaster oven and are a yummy snack)

1 pkg phyllo dough (thawed according to manufacturer’s directions)
8 oz feta
8 oz cream cheese
1 package fresh pre-washed baby spinach
1 Can Diced Tomatoes
2-3 cloves of garlic, minced
2-3 tsps chopped fresh dill or 1-2 tsps dried dill
3-4 scallions, chopped
1 tsp dried oregano
Pinch Freshly Grated Nutmeg
Pinch Kosher Salt and Freshly Grated Nutmeg
2-3 tbl olive oil
2 sticks unsalted butter

Place olive oil in a medium sauté pan over med-high heat. Allow to heat for a couple of minutes. Add scallions and sauté for 2-3 minutes or until the scallions begin to caramelize. Add garlic and sauté for one minute or until the garlic is fragrant. Add tomatoes, spinach, dill, nutmeg, salt, pepper and oregano. Saute for approximately 10 mins or until all the liquid from the spinach and the tomatoes has evaporated. Add crumbled feta and cream cheese and cook until the cheese has melted, approximately 5 mins. Allow filling to cool. Melt butter. To assemble, brush one half of a sheet of phyllo dough vertically with butter. Fold second half over first half and brush again with butter. Place 1 tbl filling at one end of the folded sheet. Fold into triangles, like you would fold a flag. Place folded pastries on a buttered baking sheet. Continue making pastries until all the filling is gone. Brush all the tops of all the pastries with melted butter. Pastries can be made one day ahead up to this point, covered with plastic wrap and placed in the refrigerator. Place in a preheated 375 degree oven for approximately 25 minutes or until the pastries are golden brown. Can be kept warm in an oven on low.

Coconut Macaroons

Yields: Approx. 14 (Make a double batch)

14 oz shredded coconut
1 can Sweetened Condensed Milk
1 tsp Pure Vanilla Extract
1 tsp ground Cinnamon
2 Egg Whites
Pinch Kosher Salt
Pinch Cream of Tartar

Combine coconut with milk, vanilla and cinnamon. Whip egg whites with salt and cream of tartar until stiff peaks are formed. Fold into coconut mixture. Using a medium ice cream scooper, scoop mixture into mounds onto a baking sheet lined with parchment paper. Place approx. 2" apart. Bake in a 325 degree oven for approx. 25-30 mins or until golden brown. Allow to cool completely. These can be placed in an airtight container and stored at room temperature for up to a week. They keep better than almost any cookie or other dessert I've ever made.

Cheese Tray

When assembling a cheese tray, I usually estimate about an ounce of each cheese per person. You can always add a couple of ounces to be on the safe side. I like to serve my cheeses whole so that you can wrap up leftovers and store them. Once cheese has been cut, particularly softer cheeses, they don't keep particularly well. I like to pick one softer cheese, like a brie, camembert or goat cheese, one semi soft cheese, like a havarti or baby swiss and one hard cheese, like an aged cheddar, smoked gouda or even a good wedge of parmesan cheese. The point is to look for contrast in texture, flavor and appearance. Place the cheeses on a large platter, surrounded by dried fruit, grapes, nuts and crackers. Make sure to serve cheeses at room temperature. I usually let them sit out for an hour before serving so you can assemble this ahead of time, pull it out before you start baking off the rest of your appetizers and forget about it.

Hosting an Appetizer Party

2009-12-08T08:16:00.000-08:00

So, the holiday season is upon us. We all enjoy celebrating, but sometimes the logistics of getting a whole meal out along with work schedules, shopping, etc. is really daunting. So why not host an appetizer party. Appetizers are fun, informal, can be easy and can be more cost effective.

First consideration is time of day. If you are looking at an afternoon event, you may consider doing brunch items or just desserts. If you are looking at an evening event, then you can go hog wild with creativity. Either you can pick an ethnicity and go from there, i.e. Spanish Tapas or Mediterranean Mezze, or have fun with it and pick a variety of items. I personally like to diversify and offer a bunch of different items, hot and cold, sweet and savory so that everyone has something they will like and I always make sure there is more than enough to eat to make a meal out of. You don't want people to have to eat before or after the event.

Another consideration is beverages. Certainly having some non-alcoholic options is always recommended, but you can have a field day with various specialty beverages, i.e. sangria, egg nog and other "punches" that may or may not be alcoholic in nature. This can be as much a part of the fun as the food.

So, how much to prepare? Well, I always try to shoot for approx. 1 1/2 servings per person of each. This ensures that everyone can have at least one and some can have seconds. Inevitably some people won't try everything and some will want several of one thing so this seems to work out really well. As far as beverages, 2-3 per person is wise. You don't want people to be tempted to drink and drive, but some won't drink so those who have DD's should be free to party.

One thing I like to note is that even though an appetizer party is more informal, spend some time on presentation and on the serving utensils you use. Whether you set up the appetizers as a buffet or pass them around on trays, use real appetizer plates and forks. This extra little touch may result in a little more clean up, but it's so much easier to eat off of real plates, especially if you are eating anything saucy. Your guests will greatly appreciate the hassle it'll save them when they don't dump their appetizers all over their nice party outfits.

So, then the magic question is how do you pick your menu. Realistically, I think keeping it to 6 or 7 items is probably as much work as you want to do for a party. I try to do 3 hot items, 3 cold items and one dessert or so. Within that, I try to do at least one dip, one cheese tray, two meat or seafood items and a couple of pastry based items, i.e. things using puff pastry or phyllo dough. Next, you want to consider how many of the items you pick can be assembled in advance and how many require last minute assembly or cooking/heating. The more you have to do last minute, the less time you'll be able to spend enjoying your guests. Now some last minute work is unavoidable and will be greatly appreciated by your guests, but you don't want it to become too much of a burden or you wont have fun.

A final consideration is cost. Obviously putting on a full meal for 20 people can get quite costly. You could theoretically spend just as much doing appetizers for 20 if you aren't careful. Or, you could save money by strategically planning your "choice" ingredients to really get the most bang for your buck. That comes in with menu planning. As you look at the overall picture of the menu you are planning, identify the costliest ingredients in each appetizer. Are there better choices you could make that would still fit the bill but save you a little money?? How much can you make yourself versus purchasing pre-made?? Keep in mind, the more you do "from scratch" the less you are going to spend on your party. May take a little more time, but again, your guests will appreciate the effort and so will your pocket book.

Over the next few posts, I'll be suggesting a number of different appetizer parties. I'll provide recipes and suggestions for what can be made in advance and where you might save a little money along the way. So stay tuned!!

Make It Mediterranean, Make It Fresh Part 6-Vinegar

2009-11-10T13:19:00.000-08:00

Perhaps one of my favorite mediterranean condiments is balsamic vinegar. Vinegar in general, whether balsamic, wine, apple cider or other flavored vinegar, is a wonderful flavor additive. It's acidity is particularly great at cutting through fat and at complementing strong spices. The main component of salad dressings, vinegar can also give vegetables flavor and alter their texture. One of the best mediterranean salads in my book is a Mozzarella Caprese. Fresh mozzarella, ripe tomatoes, hand torn basil and a hint of olive oil and balsamic vinegar. So simple, yet so complex. BUT, and here's the rub, not all vinegars are alike. This salad truly is contingent on a high quality balsamic vinegar. But how do you know if a balsamic vinegar is high quality or not?? Well, there are a few things to look for.

First, a note on how balsamic vinegar is made. First grapes are pressed into a juice that is then boiled down and the concentrated juice is subsequently fermented. The strength and grade of the balsamic is determined by how long the vinegar has been aged. Traditional balsamic vinegars from Modena are rare and quite expensive. However, there are many domestic varieties and other commercially manufactured varieties that come from all over the world. Many are actually made by adding colorings and flavorings to wine vinegars to ressemble the complex flavor of a true balsamico from Modena.

OK, so what does that mean when you are shopping at the store, looking for a balsamic vinegar. The main thing I look for with balsamic vinegar regardless of what the label says is not necessarily where it came from and how long it says it has been aged. I check it's color or clarity and it's viscosity or thickness. I like a balsamic that is very dark in color and very viscous, almost the texture of molasses or a thick maple syrup. One of my personal favorites is a 25 year aged organic balsamic vinegar that I found at the Olive Mill, which is a chain that can be found in various boutique stores across the country. They offer flavored vinegars and vinegars of all kinds. The beauty of it is that you can actually taste and see the vinegar before purchasing.

Unlike perhaps wine or olive oil, in the case of balsamic vinegar, price DOES matter. The more you are willing to spend, the higher the quality of vinegar you are going to get. BUT, with that said, don't worry, there are some techniques you can use to maximize the flavor of a mediocre balsamic vinegar and still end up with a delicious salad. How do you do this?? Reduce, reduce, reduce.

Take an ordinary, run of the mill balsamic vinegar. Pour the contents of the entire bottle into a saucepan. Bring the liquid to a boil. Stand back because the fumes from the vinegar can knock you off your feet! Reduce the heat to a simmer and let the vinegar reduce until only half or 1/3 of the vinegar is left in the saucepan. What you are looking for is that the vinegar coats the bottom of the pan when you tilt it and slowly slides down. Remove from the heat and allow to cool completely before using. Transfer to a squirt bottle and use just like you would use vinegar for dressing or for dipping. This reduction will be thick, sweet and unctuous. Not only is it great as an ingredient, but it is a beautiful garnish, making lovely swirls and drizzles on any plate. The vinegar is a natural preservative so it will keep for a long time at room temperature no need to refrigerate.

And don't shy away from some of the flavored balsamic vinegars you see. I know they aren't traditional, but they are great for salad dressings. Personal favorites are raspberry basamic and fig balsamic. I don't reduce these, but use them in salads because they completely change the dressing simply by changing the flavor of the vinegar with the same basic recipe, 1/4 cup extra virgin olive oil, 1 Tbl vinegar, 1 Tbl White Wine, 1 Tbl Honey and 1 Tbl Dijon Mustard. Season with a pinch of salt and pepper and off you go. This can be multiplied easily and keeps well in a tightly sealed tupperware in the fridge for up to two weeks. Enjoy!!

Make It Mediterranean, Make It Fresh Part 5-The Skinny on Fat

2009-10-27T11:03:00.000-07:00

Lets be honest, in the US, fat is a bad 3 letter word. Every day grocery stores add new and improved low fat, reduced fat and fat free products designed to improve our overall health and reduce our waistlines. Now, I don't know about you, but it seems to me that there are more over weight people in this country today, with the advent of all these lower fat options then 100 years ago when people cooked with butter, lard and ate bacon like it was going out of style. Fat isn't a bad word, nor is it bad for you. The key is which fats you are using and how much.

I recently read an article in a cooking magazine discussing the nutritional differences between olive oil, butter, margarine, shortening and lard. Bottom line between them wasn't calories, but rather cholesterol and saturated versus unsaturated fats. Those fats containing higher levels of unsaturated to saturated fats, like olive oil, which happens to be higher in calories per serving than butter for example, were considered to be far healthier than those with higher proportions of saturated fats. The second key here is quantity. Looking at serving size is important. People tend to forget the serving sizes when they see something has fewer calories in it for example and just indulge in a lot more of it, assuming that if it is healthier they can eat more of it.

So, how does this relate to the Mediterranean diet. Well, most of the countries surrounding the mediterranean use both butter and olive oil, but overall, olive oil is the predominant fat of choice. But how do you pick a good quality olive oil?? What is the difference between extra virgin, virgin and light?? Does higher price really equal better quality?? These are all questions I get on a regular basis when teaching cooking classes and that I will demystify right here.

First of all, a distinction should be made between virgin and refined oils. Virgin oils are made without the use of chemical treatment and therefore considered to be superior. The second level of classification is based on level of acidity in the oil. Extra-Virgin oils should have the lowest acidity, 0.8% or lower. Next is Virgin, which generally has no more than 2% acidity. Light olive oils are usually refined oils that are less flavorful and pure olive oils are often a combination of both refined and virgin oils. Olive oil in general is filtered after it is pressed to remove any impurities and reduce the cloudiness of the oil.

Because olive oil has a low burn point, it has a tendency to not work particularly well for frying, although it is suggested that refined oils are perhaps a better choice for frying than virgin oils. It is also suggested that light oils are good for salad dressings because of their more neutral flavor. In my humble opinion, I opt to always use extra-virgin olive oil for dressings, sauteeing and every other purpose. I generally opt for an olive oil that is subtle in flavor and tend to look for oils that come from Italy. Having sampled oils from all over the world, many of the oils I have tasted, those from Greece, Morocco and the Middle East were often less filtered and therefore had a much stronger olive flavor. For cooking this is not a problem, but for dressings it can be over powering. To simplify things in my kitchen, which is pretty small, I keep one kind of extra-virgin olive oil on hand and try to keep it in a solid container rather than a clear one. You should use oil within a year of purchase as oils will go rancid just as nuts and spices do.

Something I tend to do frequently to help cut back on fat and still keep some of the flavor is to take a recipe calling for butter, margarine, shortening or another kind of oil that is higher in saturated fat is to use half and half. By substituting even part of the fat for olive oil you are reducing your trans and saturated fat intake, not to mention the fact that olive oil does have a distinct and delicious flavor that can add a remarkable depth to a dish. Just because a recipe isn't necessarily mediterranean in origin, give olive oil a try. And don't be afraid to sample olive oils.

One of the best experiences I ever had with olive oil early on in my cooking career was an olive oil tasting. We took small samples of numerous types of olive oils, flavored, unflavored, virgin, refined, extra-virgin, you name it. Not unlike a wine tasting, the oils all had distinct flavors that were dependent upon where the oils came from and where the olives were grown. Like grapes, the olives embodied many of the flavors of the terroir or soils/region they grew in and gave the oils a unique flavor profile. You can truly learn to appreciate the versatility of olive oil through one of these tastings. If you are ever in a situation to try one, go for it. It may sound strange to slurp a bunch of fat, but it is an eye opening experience and one that will truly change your taste buds and your palatte for the better.

Make It Mediterranean, Make It Fresh Part 4-The Protein Factor

2009-10-03T14:16:00.000-07:00

Lets face it, for most Americans, a meal wouldn't be a meal without some kind of meat on the plate, whether it's beef, lamb, chicken or pork. We are carnivores and proud of it. I love meat, but what I've learned from my experiences in the Mediterranean is that I don't need that much of it to be satisfied. Most cultures in the Mediterranean eat meat more as a luxury item, not as a pre-requisite to every meal. Some meals may be completely vegetarian, while others rely mostly on freshly caught seafood and fish. A hearty hunk of meat isn't a frequent occurrance mostly because of cost. Most families just cannot afford to feed themselves meat at every meal. What's more, most of them rely on the cuts you or I would never think to consume. Everything from organ meats to brains to hooves to trotters. These cultures have mastered the art of cooking these "off" cuts and making them intensely flavorful without much fanfare. And when meat is available, they don't eat much of it. 4 oz is standard, where we notoriously order 10 to 24 oz steaks at a high end steak restaurant. In the cases where meat isn't available at all, mediterranean cultures have gotten very clever about incorporating beans and other forms of proteins into their diets. I don't think you could survive without chickpeas, fava beans or lentils in the Mediterranean. Not only are these pulses high in protein, but incredibly rich in fiber and flavor when cooked properly.

So, how to incorporate this into our western diets?? I don't suggest you give up meat altogether. I know I love a good steak on occasion. But save it for a special occasion. Learn to cut back on your portions and start using alternative proteins when you are eating your daily meals. When possible, incorporate fish into your diet. Look for fish like salmon, which is high in omega 3 fatty acids shown to help lower bad cholesterol, and don't forget to eat the skin. It is healthy, crispy and delicious. Tuna is also a great source of these nutrients and is cost-effective and versatile. Finally, don't think that the only way you can possibly consume beans is in a bean salad or chili. These guys are versatile little power houses that can really add flavor and texture to almost any dish. I like to make a salad using cooked bulgur wheat (tabbouli), use 1 cup bulgur to 2 cups hot water and let sit to cook for an hour, and an assortment of beans, including kidney, cannelini and garbanzo or chickpeas. I add whatever kind of veggies I have on hand, such as tomatoes, cucumbers, peppers and spring onions, season with salt, pepper, cumin and paprika and add some freshly chopped parsley, cilantro and mint. Dress with extra virgin olive oil and lemon juice to taste and voila. A delicious, healthy salad that will fill you up for lunch without the meat and it keeps wonderfully. Make a big batch at the beginning of the week and let it sit in the fridge. The longer it sits, the better the flavor. And, since it doesn't use a mayo based dressing, it is great for parties. To spruce it up, just top it with some crumbled feta or goat cheese. Both cheeses are packed with flavor so a little goes a long way. And if you happen to be lactose intolerant, most of these people can handle goat cheese so load up. For a great gluten free option, substitute the bulgur wheat with quinoa, a delicious and super healthy relative to spinach and tumbleweed, which cooks just like rice and tastes wonderful. So what have we learned so far, use spices and herbs to spruce up the flavor of your dishes instead of fat, take advantage of locally available ingredients like farm fresh vegetables and eggs, and cut back on your meat intake, incorporating more fish and other foods high in protein like beans and other pulses. Now you are well on your way to eating the mediterranean way.

Make It Mediterranean, Make It Fresh Part 3-Eating Locally

2009-09-27T10:37:00.000-07:00

Eating locally is the Make It Fresh part of the title for this series. It cannot be understated. What sets most Mediterranean cultures apart from us is the use of fresh, locally available, seasonal resources. The concept of a mass merchandiser that has everything you are looking for in one stop is unheard of in many cultures. You don't decide on what you are making for dinner and then run to the local Walmart Superstore to get everything you need. Your daily meals are dictated by what you find at the market that morning.

Think about it. Most of what we buy at the store comes from somewhere else. Lets factor in how long it took to get here, how much it cost to get it here and how many pesticides, herbicides, fungicides and other chemicals were used in the preservation of the items we are purchasing so that they still look palatable. All of a sudden, our instant gratification, fast food lifestyle doesn't seem particularly appealing does it. Substitute that with freshly picked produce that came from a local farm, farm fresh eggs that were collected this morning, fish that has been caught this morning, locally produced wine and cheese, all at an affordable price. Sounds pretty good doesn't it.

In France, Italy, Spain, Morocco, Greece, all over the Mediterranean, a trip to the local market for food is a daily pleasure. That's not to say larger grocery stores don't exist, particularly in bigger cities, but in general, the local market is where most people find what they will be eating on any given day. When I spent 6 months in Paris studying for my Bachelor's Degree in French at the Sorbonne, I would pass by the local market on my way to school every day. I was taken aback by the colors, smells and tastes of the produce, cheeses and other items being sold there. I couldn't believe how fragrant a tomato could be when it was freshly picked or how pungent a fresh goat cheese could be. I had the same unique pleasure in Morocco and in Italy. Market after market, loaded with fresh ingredients of all kinds. It was eye opening and really changed my perspective of what good food really is.

For example, it wasn't unheard of in Morocco for someone to actually buy a live chicken in the market and then bring it home and feed it a specific diet depending upon what kind of dish that chicken would eventually be cooked in. I heard arguments about how one shopkeeper fed his chicken grain to fatten it, while another fed it parsley and cilantro so it would have the flavor of the parsley and cilantro he was using in his stew, even if it gave the meat a slightly greenish hue. The point being they were so passionate about what they were eating that they made sure to take the time not only to get the freshest chickens, but to treat them in such a way as to maximize their flavor. No pre-butchered, pretty plastic wrapped cut pieces in a refrigerator or freezer.

Now, I'm not suggesting that you should never shop at a grocery store again. There is a time and place for everything. What I am suggesting is that we maybe pay a little more attention to what we can find locally. If I can get farm fresh eggs within a 5 mile radius and Walmart is 15 miles away, doesn't it make more sense to go to the farm and get some fresh eggs?? Or if the Farmer's Market and Walmart are both equidistant, which in Princeton they are, doesn't it make sense to go to the market to pick up my produce, knowing that it was all picked fresh and grown locally, then to Walmart where I can't guarantee when it was picked and where it was grown and how long it took to get there. All of this is just good common sense. Your food will taste better and you will be supporting your local economy.

Mediterranean cuisine isn't something unreachable. It is very accessible simply through changing a few basic habits. Begin with stocking your spice cabinet with the basic spices of the region as we discussed in Part 2 of this series and then start looking at what you can find fresh and local. Then you are well on your way to adopting the basic tenets of the Mediterranean Diet.

For locally available resources, contact me and I'll send you a list of all of the farms locally that can offer you practically anything you need from meat, eggs and produce to herbs, spices and bread. Call at 815-454-2419 or email me at monikaandjeff@chestnut-inn.com or you can log onto www.localharvest.org to find out what is available in your area.

Make It Mediterranean, Make It Fresh Part 2-Spices

2009-09-22T08:13:00.000-07:00

One of the truly great pleasures of Mediterranean cuisine is the degree to which you eat with all of your senses. The single biggest aspect of this is the aggressive use of spices in these cultures. While most of the foods in Spain, France, Italy, Greece, Morocco and others are not inherently spicy per se, they are loaded with spices of all kinds and they aren't shy about applying them to their dishes. As a dish is brought in front of you, the first thing you notice is the wafting aroma from the dish that dances in your nose, preparing your taste buds for what they are about to experience. The spices are not only complex, but these cultures have mastered the art of combining spices you wouldn't traditionally expect to see together and in conjunction with meat for example. It isn't uncommon to pair traditionally "sweet" spices, like cinnamon and ginger, with chicken or lamb, adding a hint of dried fruit to create an unctuous sauce that is to die for.

Yet the use of spices in these cultures goes far beyond the food itself. One of the most profoud experiences I had in Morocco was in a spice shop in the souks of ancient Fez. The two hours I spent there were eye opening in the degree to which it showed me that every spice has not only a culinary purpose, but a medicinal one as well. People in these cultures truly eat for their taste buds and their health. The following are a few samples of what I learned that day.

Cumin, which is delightful with vegetables, meat and fish, is actually a powerful aid for intestinal discomfort. A teaspoon dissolved in a cup of water will cure any stomach ailment.

Saffron, which is the highly prized stamen of a crocus flower, and very expensive, is a wonderful immunological booster. A cream is often manufactured out of saffron which is used for skin irritations and acne.

Ginseng, also known as the Mandrake, is a common supplement that can aid in promoting circulation, hindering depression and helping against dizziness. Can often be steeped in hot water to make a soothing tea.

Nigella or Sativa, is a wonderful spice for headaches, migraines, colds and asthma. We took some of this and placed it in a tissue. Then we rubbed the tissue along with the seeds in the palm of our hand and inhaled. What resulted was nasal clearing sensation that actually re-energized us. These seeds are often used in baking as a subtle flavoring.

And the list goes on, cinnamon, ginger, paprika, cayenne pepper, all of these spices have alternate purposes ranging from digestion to circulation and overall health.

Many of these spices can be found at gourmet food markets, such as World Gourmet Foods in Bloomington, IL. You can also find them on various websites such as www.igourmet.com and www.zamourispices.com. Learning to incorporate them into your cooking will not only make your food taste wonderful, but may offer other potential health benefits. And if nothing else, using more spices in your cooking is a wonderful way of cutting out fat and sugar, which as we all know is healthier for us. Note: Spices begin to lose much of their flavor after 6 months. Purchase them in smaller amounts more frequently and keep them in a cool dry place in an airtight container for maximum shelf life.

Make It Mediterranean, Make It Fresh

2009-09-13T14:52:00.001-07:00

Most of you know that I love mediterranean cuisine and cook it here at the inn frequently. But what is mediterranean cuisine, why is it special and how can you recreate it at home. First of all, the countries surrounding the mediterranean are all countries that have very distinctive food cultures that vary regionally, taking advantage of locally available, seasonal resources. Spain, France, Italy, Greece, Morocco, Tunisia, Algeria, in all of these countries people live to eat. Don't be mistaken, people don't live in wealth, luxury and abundance, but rather they relish every meal they have and enjoy it with ultimate pleasure. Food here isn't eaten simply for survival, consumption is social and represents centuries of tradition that has been passed down from one generation to the next. It is all too common for people in these countries to be planning their next meal as they enjoy their current meal, fantasizing about the incredible produce or meat they may have found at the marketplace that very morning. The concept of fast food and supersized foods is foreign. As is the concept of sitting in front of the television eating off of a little tray while shoveling food into your mouth. You take the time to eat, enjoying the experience with others and appreciating the care that was taken in the preparation of what you are eating.

Most of these cultures utilize healthy oils, like olive, grapeseed and argan oils, which are low in cholesterol and high in omega 3 fatty acids. They also tend to eat more vegetables and less meat and have mastered the art of coaxing maximum flavor out of every part of the vegetable as well as every part of an animal, prime cut or offal. Nothing goes to waste and everything is sublime. The use of fresh herbs and spices is also critical in all of these cultures. It isn't merely a method of cooking, but an artform. Perhaps the most incredible moment I spent in Morocco was in a spice shop where I learned not only what spices to use to spice what dishes, but how each and every spice had a medicinal purpose and people here really knew how to eat for their health and enjoyment. It was eye opening to say the least.

In the next few postings I would like to expand on Mediterranean cuisine of all kinds and discuss specific elements of what makes this region unique and uniquely delicious. I'll also focus on how to incorporate some of these ideas into your own cooking, adapting it to your own lifestyles and to the areas you live in. Just because you live in a big city, doesn't mean you cannot enjoy locally produced meats, eggs and vegetables. And for those of you in a rural area where most people are used to a real meat and potatoes lifestyle, I'll show you how you can apply mediterranean concepts to your routine and begin to expand your culinary horizons. Make it Mediterranean, Make it Fresh isn't a gimmick, it is a statement encompassing the essence of how the cultures of the mediterranean eat. Eat fresh, eat local, and by all means enjoy what you consume by sharing it with others. I think we can all stand to learn something from this philosophy and it would certainly improve our quality of living drastically.

Gourmet Night

2009-08-31T11:49:00.000-07:00

Join us for our special 6 course gourmet taster menu on September 18 & 20, 2009 at 6:30pm. Menu will include all non-alcoholic beverages and home baked bread. Cost is $50 per person plus tax, dinner only, or $70 per person plus tax with wine pairings.

Menu is as follows:

Amuse Bouche-Moroccan Spiced Seared Sea Scallop with Orange and Olive Salad

First Course-Artisanal French Cheeses

Second Course-Smoked Salmon Blini with Caviar and Creme Fraiche

Third Course-Porcini, Chantrelle & Cremini Mushroom Bisque

Palatte Cleanser-Homemade Peach Sorbet

Entree-Pan Seared Cornish Game Hen with Pork and Orange Reduction and Caramelized Leek & Goat Cheese Twice Baked Potatoes

Dessert-Mexican Spiced Mousse au Chocolate

Reservations Required. Call 815-454-2419 or email us at monikaandjeff@chestnut-inn.com.

How to Make Good Substitutions

2009-08-22T11:20:00.000-07:00

Often a recipe will call for an ingredient that you either don't have or cannot find. Then you are faced with a perplexing challenge. Do you still make the recipe or do you jump ship and find something else to make? I say, make the recipe. There is always a way to make a recipe with substitutions and still come out with something great to eat. Certain items are easy to replace. Leeks for instance or shallots can always be replaced with onions. Look for an onion with a high sugar content, like a red onion or a vidalia and you'll still end up with the sweet onion flavor appropriate for a dish. Don't have garlic around, use some garlic powder and you'll be just fine. Something call for Herbes de Provence but you can't find it, use Italian Seasoning. It's always available at any grocery store and it'll still give you a complexity of flavor you are looking for. Fresh herbs can always be replaced by dried in a smaller quantity. Generally the ratio is to use half the dried in relation to the fresh recommended. Don't have heavy cream?? You can use sour cream or you can use milk. Don't have buttermilk?? You can take a cup of milk and add 1 Tbl of distilled vinegar and let it sit for 10 mins. Don't have butter, you can substitute shortening or olive oil and vice versa. Don't have chilli paste or Tabasco, use Cayenne Pepper and vice versa. The key is to determine what purpose the ingredient serves in the dish. Is it a flavor component, like an herb or spice?? Is it an acid component, like vinegar or lemon juice?? Is it a thickener, like flour or cornstarch?? Is it intended to make something creamy, like milk or sour cream?? Asking yourself these questions when you approach a recipe can make all the difference in finding an appropriate substitute. And if all else fails, you can always send me a note and I'd be happy to offer some good suggestions. Bottom line, don't ever be scared. Cooking should be fun and easy. If you are intimidated by a recipe, find ways to make it less intimidating by using ingredients you are familiar with and never be afraid to try something new. The worst that can happen is that you learn something new in the process and have some fun doing it!

Julia Child Tribute

2009-08-13T10:56:00.001-07:00

This weekend we are celebrating the life of a very special person, Julia Child. While we have had such a tribute for the last 3 years, this is the first time it was received with such enthusiasm, largely due to the fact that the movie "Julie & Julia" just opened. I have to say, I am ecstatic that so many people are taking notice of this wonderful woman who changed the face of food and television. While I encourage everyone to see the movie, which is brilliant, I also encourage all of you to spend some time watching her old episodes of the French Chef, which can be seen on You Tube. In preparation for this event, I spent weeks watching old episodes, taking notes on recipes and deciding which recipes would not only be challenging for me to make, but would be interesting for people to experience. I decided on a taster menu to die for, which includes Petites Fondue Frites, Gateau D'Omelettes avec Piperades et Champignons, Saucisson de Menage and Mousse au Chocolat. The process of recreating Julia's recipes faithfully has been a lot of fun, but has also involved some ingenuity in obtaining ingredients. What I have found is that a lot of ingredients that were common when her show came on the air are no longer used or difficult to find, for example saltpeter or potassium nitrate, used to cure the sausages. I was also fortunate to get some help from a local butcher who made a special blend of pork to pork fat for my sausages as per the instructions in Julia's book "From Julia Child's Kitchen." Now for those of you who know me, I'm notorious for not following recipes. I like making things my own and being faithful to Julia hasn't exactly been easy. But, what it has been is tremendously fun and it has shown me one very important thing about her recipes and what she did so differently from others. Everything I have made as per her recipes have turned out exactly as expected. Her recipes are precise and fool proof. In this particular case, don't mess with a good thing. Julia knew what she was doing and I would never presume to second guess anything she did. That's not to say you can't get creative with recipes and add things to make them your own, but do know, if you make a Julia Child recipe as is, it will be tremendous. Most of the recipes aren't too difficult to recreate either. So I encourage all of you to take a look at this woman, her life, her recipes and her legacy. You'll gain great appreciation not only for who she was and what she meant to the world of food, but for food in general. Nobody was as passionate about good food as Julia was and nobody respected food as much as she did. We should all be so lucky to find something in life we are that passionate about. So Happy Birthday Julia and Bon Appetit!!

Cooking with Chocolate

2009-08-03T08:21:00.000-07:00

This weekend we enjoyed hosting our 3rd Annual Chocolate Taster Menu. When most people think about chocolate, they automatically assume dessert. However, in this particular case, we wanted to stretch peoples imaginations and preconceptions about chocolate and use them in totally different ways to enhance the flavors of savory foods as well. As such, we worked out a menu that would take advantage of the beautiful pairing of chocolate with spicy foods and coffee. Two of the recipes we came up with were Chipotle Chocolate Empanadas and a Spicy Tomato Chocolate Soup. Historically speaking, Mayans and Aztecs used chocolate in this type of savory application frequently so I took the inspiration of these cultures and applied them to Mediterranean staples, like empanadas and tomato soup. Empanadas are typically a meat filling with cumin, paprika and raisins and a common dish served in Spanish Tapas. I twisted this by using sweet spices, like allspice and cinnamon, adding chipotles for heat, and chocolate to round out the flavor. I served this with a Roasted Garlic and Sun-Dried Tomato Aioli and Balsamic Reduction and it was delicious. The soup took the concept of an Italian style tomato soup and switched it up by applying North African flavors like Cumin, Paprika and Harissa, which is a North African Chilli Paste. To mellow out the spice, I added the chocolate and it was served with some Queso Fresco, which is a Mexican fresh Sheeps milk cheese. Try these recipes out at home. You are sure to enjoy them and have a whole new love for the complexity of chocolate.

Chipotle Chocolate Empanadas

Yields: 36 Empanadas

2 pkgs Puff Pastry, Thawed According to Package Directions
2-3 Tbl Extra Virgin Olive Oil
2 Onions, Diced
2-3 Garlic Cloves, Minced
1 lb Ground Beef
1 lb Ground Pork
Kosher Salt and Freshly Ground Pepper to Taste
½ tsp Dried Oregano
1 tsp Ground Coriander
2 tsps Ground Cinnamon
1 tsp Ground Allspice
2-3 Tbl Tomato Paste
1-14 oz Can Diced Tomatoes
2 Tbl Italian parsley, Chopped
2 Tbl Cilantro, Chopped
¼ cup Dry Vermouth or Dry Sherry
1-2 Chipotles in Adobo Sauce, Chopped or To Taste
4 oz Bittersweet Chocolate
2 Tbl Honey or To Taste
1 Egg
1 Tbl Water
Balsamic Reduction and Roasted Red Pepper Aioli to Garnish

Heat oil in a medium sauté pan over medium high heat. Add onions and sauté until translucent. Add garlic and sauté for one minute or until fragrant. Add pork and beef and sauté until browned. Season with salt, pepper, oregano, cinnamon, coriander and allspice. Add parsley, cilantro, tomato paste and chipotles. Add dry vermouth or sherry and diced tomatoes and continue cooking until most of the liquid has evaporated. Add chocolate and melt thoroughly. Add enough honey to create a slightly sweet/savory flavor to taste. Remove from heat and cool. Whisk egg and water together. Dust work surface with flour. Lay one sheet of puff pastry out onto work surface and roll out with a rolling pin until the seams are sealed and the pastry is approx. ¼” thick. Using a knife or pizza wheel, cut sheet into 9 equal squares. Fill each square with approx. 1 1/2 Tbl filling and seal using egg wash. Press edges of pastry together with fingers and fold over to seal into a little pocket. Transfer to a greased baking sheet. Brush with more egg wash and continue with remaining pastry sheets until all the filling is used up or all the pastry is used up. If you have additional filling left over, use leftovers combined with pasta. Bake in a preheated 375 degree oven for approx. 20 mins or until the empanadas are brown and puffed. Serve hot garnished with Roasted Garlic and Sun-Dried Tomato Aioli and Balsamic Reduction.

Balsamic Reduction

Yields: ½ Cup

1 Cup Balsamic Vinegar

Place in a saucepan and bring to a boil. Reduce to a simmer and simmer uncovered until reduced by half. Cool and transfer to a squirt bottle for easy garnishing.

Roasted Garlic and Sun-Dried Tomato Aioli

Yields: Approx. 1 Cup

1 Head Garlic
Olive Oil
3-4 Sun-Dried Tomatoes
Kosher Salt and Freshly Ground Pepper to Taste
3/4 Cup Hellman’s Mayonnaise
¼ Cup Buttermilk

Remove as much of the outer paper of the garlic as possible. Place on a sheet of aluminum foil. Drizzle with olive oil and seal tightly in foil. Place on a baking sheet in a 350 degree oven for 45 mins. Remove from oven and cool completely. Squeeze roasted garlic into a food processor. Add tomatoes, mayo and season with salt and pepper. Puree until smooth.

Spicy Tomato & Chocolate Soup

Yields: Approx. 6-8 Servings

2 Tbl Extra Virgin Olive Oil
2 Tbl Unsalted Butter
1 Onion, Diced
3 Cloves Garlic, Minced
2 Carrots, Peeled and Diced
2 Celery Stalks, Diced
1 Cup Sun-Dried Tomatoes, Sliced
Kosher Salt and Freshly Ground Pepper to Taste
3 Tbl Harissa (North African Chili Paste)
2 tsps Hungarian Paprika
2 tsps ground Cumin
1 tsp ground Coriander
½-3/4 cup Dry Sherry or White Wine
1-28 oz Can Diced Tomatoes
4 Cups Chicken Broth
¼ Cup Cilantro, Chopped
¼ Cup Italian Parsley, Chopped
3-4 oz Bittersweet Chocolate
2 Tbl Honey or to Taste
Queso Fresco, Goat Cheese or Crème Fraiche to Garnish

Heat oil and butter in a stock pot over medium high heat until butter melts. Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun dried tomatoes. Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables. Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender. Pass soup through a food mill to puree and remove any large particles. Return soup to pot and place over low heat. Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste. Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.

Paula Sands Live! July 20, 2009 Appearance

2009-07-21T08:21:00.000-07:00

Take a look at this live appearance on July 20 on Paula Sands Live! Click the link and scroll down. The link to the show is on the left hand side. We talk about our Chocolate Night coming up on August 1 & 2, 2009. Enjoy!

http://www.kwqc.com/Global/category.asp?C=7943&nav=menu83_6

Argan Oil

2009-07-14T07:26:00.000-07:00

One of my favorite ingredients to use in Moroccan cuisine, Argan oil, is produced from the pit of the fruit that grows on the Argan tree. Argan trees are indigenous to Morocco and only grow in the foothills of the Atlas mountains. They are an endangered species and extracting the oil from these pits is incredibly labor intensive, ergo Argan oil is pretty expensive. As I often tell guests, one of the most impressive sights is that of a goat standing atop the Argan tree. I haven't quite figured out how they get there, but they climb to the top of the trees to eat the Argan fruit and then spit out the inedible pits. These pits are collected by Berber women and then ground into a paste with a mortar and pestle, a very labor intensive project indeed. As I witnessed at an Argan stand in Casablanca, the paste is kneaded to extract its essential oils and then filtered of any impurities. The oil is used for two purposes, one culinary and one cosmetic. The legendary oil is sought after for its health benefits. Not only is it purported to be higher in "good fats" than olive oil, but it also has restorative and rejuvenating properties that make it a popular ingredient in skin creams and hair products. Most importantly, however, is that it is delicious. Nutty and smooth, the oil can be used interchangeably with olive oil either for cooking or as a dressing for salads. A typical use for the oil in Morocco is to combine it with ground almonds and honey to create a spread similar in use to Peanut Butter called Amlou. You can find Argan oil at almost any international food store or you can order online at www.zamourispices.com. Here are a couple of recipes that take advantage of the Argan in both its raw form and its cooked form. Enjoy!

Roasted Pepper and Tomato Salad

6 red, yellow or orange bell peppers
2-28 oz cans whole peeled tomatoes
2 Tbl Argan or Extra Virgin Olive Oil
1 Tbl Red Wine Vinegar
2-3 garlic cloves, minced
Pinch Salt and Pepper
1-2 tsps paprika
1-2 tsps cumin
2 Tbl Italian parsley, finely chopped
2 Tbl Cilantro, finely chopped
1 Tbl Harissa (North African Chili Paste)

Place peppers directly over open flame of a gas burner. Char skins until they are completely black. Place into a Ziploc bag and seal. Allow to sit for at least 10 mins so the skins peel off easily. Remove blackened skins and seeds. Chop roasted peppers into a dice. Empty cans of tomato into a large mixing bowl. Using your hands, crush the tomatoes completely. Place tomatoes in a large sauté pan and cook over medium high heat for approx. 30 mins or until all the liquid has reduced. Add argan or olive oil, vinegar and garlic. Saute for a minute or until garlic is fragrant. Add peppers. Season with salt, pepper, paprika, cumin, parsley, cilantro and harissa. Continue cooking until all the liquid has evaporated and the flavors have developed. Season to taste. Cool completely and refrigerate. Allow to sit in the refrigerator for at least 2 hours or overnight to develop the flavors. Serve at room temperature.

Orange and Olive Salad

6 Oranges, Peeled and Cut into Segments
3-4 Garlic Cloves, Minced
½ cup of pitted Moroccan or kalamata olives
½ tsp cumin
½ tsp paprika
Pinch Salt and Pepper
1 Tbl Orange Blossom Water
1 Tbl Argan Oil

Arrange orange segments on a platter. Garnish with garlic and olives. Season with cumin, paprika, salt and pepper. Drizzle with orange water and argan oil. Serve at room temperature.

CSA: Community Supported Agriculture

2009-06-29T14:19:00.000-07:00

When we first came to Central Illinois, I relied on the grocery store, i.e. Walmart, for most of my groceries because it seemed as though we were miles away from any decent resource for produce. What I ended up with mostly was underripe, underflavored, shiny, beautiful fruits and vegetables that had been transported thousands of miles, sprayed with pesticides and herbicides and rendered practically inedible. As I have spent more time here and have become more interested in locavorism and organic produce, I have found a great wealth of resources for fruits and vegetables at my disposal, literally in my back yard, or close to it. It's called a CSA, which stands for Community Supported Agriculture. The principle is basic. A farm asks for subscriptions for a share of their crop. In return for those subscriptions, the subscriber receives a box of fresh produce, or a share of produce, every week, featuring the freshest and best produce available from that farm that given week. While specific details may vary, one thing is the same across the board. No matter what CSA you use, you are guaranteed to learn about different types of vegetables you won't ever see in grocery stores, you'll get the best tasting produce you will ever find, and you will likely never buy vegetables from a grocery store again, save for those times in the dead of winter when your options are limited, depending upon where you live. Many CSA's pride themselves on their organic growing practices, however, due to the high cost of the certification process, most of these farms are not "Certified Organic." Many of these farms will also offer farm fresh eggs and milk. Cost?? Well, cost can vary, but the one we belong to is roughly $350 a year and generally half is due up front and half at the end of the growing season, which goes from May thru October. In the beginning, you'll get a lot of the same things, asparagus, lettuce, onions. Then, beginning in June, and contingent upon the weather, the diversity becomes astonishing. They fill your box based upon your preferences. You will send in a sheet with your likes and dislikes based upon everything they grow. If there is something you hate, like brussel sprouts, they won't include them. Some of the more unusual things that we have gotten that I have truly enjoyed learning about and have never seen in a grocery store are garlic scapes, herbs like Anise Hyssop, varieties of potatoes like Kennebec and summer squash like Cousa and Pattypan. As summer progresses, you may start getting more vegetables then you ever thought you could eat, but what you will find is that you'll start eating them more and enjoying them in many different preparations. Vegetables don't have to be boring. Don't just steam or boil them, saute them in olive oil and a little butter, roast them or grill them. Add spices and combine them with fresh herbs. Eat them raw, eat them cooked, but just eat them. You'll feel better and you'll feel like you have really been a part of your local community. For more information and a database of CSA's across the country, go to http://www.localharvest.org/csa/.

Spanish Tapas

2009-06-20T12:20:00.000-07:00

Tapas literally translated means "little dishes." In Spain, a common practice in the evening rather than partaking in a full multi-course dinner is to travel from Tapas bar to Tapas bar, eating little dishes that are the specialty of the house and having a refreshment or two. Tapas can be made up of just about anything. Only the creativity of the chef and the availability of fresh ingredients limits or determines what can and cannot be served. Pork of course appears in many forms, whether it be in cooked form, such as Paprika Pork Ribs, or in the form of cold cuts such as mortadella or sausage such as chorizo. Marinated olives and cheeses such as Manchego are often served alongside a variety of hot and cold salads, frequently involving peppers and eggplant. And of course, seafood is a very popular offering at a Tapas bar, particulary fresh, locally caught fish and shellfish of all kinds. What makes this style of cuisine desirable is the diversity of flavors one can sample all during the same meal without feeling full or feeling obligated to order an entire entree. Because many of these dishes are highly seasoned, they often pair well with beer and wine. A good quality Spanish Rioja or Tempranillo would be a perfect table wine to serve and many are available at very reasonable prices. Here are a couple of recipes you can serve at your next Tapas party.

Cherry Tomatoes Stuffed with Goat Cheese, Caper and Olive Filling

24 Cherry Tomatoes
12 Pitted Spanish Olives
3 Tbl Capers
6Tbl Aioli
2-3 Tbl Italian Parsley, Chopped
Kosher Salt and Freshly Ground Pepper
4 oz goat cheese
1 large egg yolk
1 Tbl Lemon Juice
3 Garlic Cloves, Minced
Kosher salt and Freshly Ground Pepper
5 Tbl Extra Virgin Olive Oil
5 Tbl Canola Oil

Cut a thin slice off bottom of tomatoes to make them flat. Then cut the top of the tomatoes off and scoop out the seeds using a paring knife. For aioli, whisk egg yolk, lemon juice, garlic, salt, pepper, olive oil and canola oil together until smooth and creamy. Mince olives and capers. Combine with aioli, parsley and season to taste. Place small amount of goat cheese into each tomato. Then add olive/caper mix on top of goat cheese. Serve chilled.

Mortadella Wrapped Roasted Asparagus

Serves 6-8

1/2 lb asparagus
Pinch Salt and Pepper
2 Tbl olive oil
2 oz. Mortadella
1/2 tsp hungarian paprika
1 Tbl water
3 Tbl olive oil
2 Tbl Red Wine Vinegar
Pinch Salt and Pepper
Pinch dried thyme
1 garlic clove, sliced
1 tsp italian parsley, minced
1 bay leaf
1 Tbl red onion, finely sliced

Trim the asparagus, removing and tough ends. Place on a baking sheet. Drizzle with 2 Tbl olive oil and season with salt and pepper. Place in a preheated 350 degree oven for approx. 15-20 minutes or until the asparagus are tender and slightly caramelized. Allow to cool. Wrap 1-2 stalks of asparagus in a strip of the mortadella until all the asparagus has been used up. Combine remaining ingredients in a tupperware with a tight fitting lid and shake well. Drizzle dressing over asparagus and allow to marinate at room temperature for about an hour before serving.

What you need to know about eating organic

2009-06-07T12:23:00.000-07:00

“Organic.” The term elicits ideals of “All Natural,” “Antibiotic and Pesticide Free,” “Healthier.” It can also mean more expensive. Is organic really that much better? The answer is more perplexing than it may seem. First of all, one needs to be educated about what is “organic” versus what is “certified organic.” Organic foods by definition are not genetically modified, must be grown without pesticides or additives such as growth hormones and often involve the use of energy efficient farming practices such as recyclable and biodegradable materials. Many small farms, including several in the area, utilize organic farming practices. However, many of these farms are not “certified organic.”

Certification is handled through government subsidized organizations and is overseen by the USDA. The process involves extensive inspection and often involves exorbitant sums of money which prohibit many small farms from obtaining the certification. There is also a very real issue with the abuse of organic certification by large, corporate farms who obtain lobbyists to create loopholes in the certification process, enabling non-organic products to be utilized in the manufacturing of the final product distributed to grocery store shelves, such as dead animal products that may have been fed antibiotics.

Therefore, it is imperative that the educated consumer beware when they are purchasing “certified organic” products in corporate supermarkets. One simple way to determine the authenticity of the organic certification is common sense. Certain products, like organic frozen foods, just don’t make sense. While organic practices may have been involved in the general production of the ingredients involved, the processing and packaging of the materials in the final product necessarily involved non-organic substances. Another common sense one is fruits and vegetables that don’t withstand transportation particularly well. Fruits like strawberries are so fragile that if they aren’t genetically modified or protected against pest or mold development, they would never make it to the supermarket shelf. While you may find organic strawberries at a farmer’s market, because they didn’t have far to travel and are being sold within hours of being picked, not days, purchasing organic produce such as strawberries in a supermarket isn’t logical.

Then there is the issue of cost. Most organic products available in the grocery store involve not only the added cost of organic growth practices, but also the cost of transportation to get these items to the grocery store shelf. Purchasing organic produce at the local farmer’s market, however, doesn’t involve anywhere near the cost associated with the grocery store transport. You will pay a slight premium, but in the end, putting a little more into what you are putting in your mouth makes sense in the long run. The long term benefits in terms of what you will save on medical bills in the future are well worth it.

Bottom line is that “organic” is great. Take advantage of locally available organic resources when you can by shopping at the farmer’s market when available. When not, be aware to do your research, read your labels and use your common sense. If it looks too good to be true, it probably is. For more information on organic foods and locally available foods, two great books to read are “The Omnivore’s Dilemma” by Michael Pollan and “Animal, Vegetable, Miracle” by Barbara Kingsolver. Both delve far deeper into the pros and cons of organic foods and also in how to make educated decisions on how to purchase organically and both are fascinating reads.

What is a Vegetarian?

2009-05-31T09:17:00.000-07:00

With so many different diets and food patterns emerging in society today, definitions can become easily blurred. What distinguishes a vegetarian from a vegan? What is a flexitarian?? Many individuals fall under the category of “vegetarian” that may in fact eat meat on occasion, particularly if it is in the form of fish or chicken. Yet some vegetarians will only eat dairy and eggs, but no meat at all. Let’s shed some light on the true definitions of what a vegetarian truly is.

Vegetarians by definition do not consume the flesh of any animal or anything that is a derivative of an animal, including fish. Lacto-ovo vegetarians will consume dairy products and eggs. Lacto vegetarians will consume dairy products but no eggs. Ovo vegetarians will consume eggs, but no dairy. Vegans by definition do not consume either dairy or eggs. Pescetarianism is the practice of vegetarianism where only fish and seafood are consumed. Pollotarianism is the practice of vegetarianism where only poultry or fowl are consumed.

The most recent form of vegetarianism to become prominent is called Flexitarianism. Flexitarians actually will consume meat, dairy and eggs on occasion in limited quantities. Flexitarianism has evolved as a compromise for those who for whatever reasons wish to maintain a largely vegetarian diet, but need to supplement their diets with the occasional consumption of animal proteins.

Vegetarians practice these food habits for many reasons ranging from religious obligations to cultural ones. Others simply believe it is a healthier way of eating. Whatever the reason an individual decides to practice vegetarianism, the issue always remains that a healthy balance of proteins must be obtained through non-animal sources. Often this comes in the form of beans, which are not only high in proteins, but fiber as well. The following is a recipe for a traditional Moroccan Couscous with Seven Vegetables. It is a fantastic recipe for vegetarians as it is rich in protein, high in nutrients and of course high in flavor.

Couscous with Seven Vegetables

Yields approximately 8 Servings

1 box of instant couscous
Olive oil
Boiling Water
3 Tbl Olive Oil
1 Onion, Diced
2-3 Garlic Cloves, Minced
2 Carrots, cut into 1” pieces
2 Parsnips, cut into 1” pieces
4 Red Potatoes, Skins left on and cut into 1” pieces
1 can chickpeas
1 Bunch Asparagus, Trimmed and cut into 1” Pieces (You can substitute green beans when in season)
½ cup Raisins, black or golden
Pinch Salt and Pepper
1 tsp ground ginger
2 tsps ground cinnamon
Pinch of Saffron (If you don’t have saffron, you can use a pinch of turmeric, which is much cheaper)
2 Cups Vegetable Stock
1 Tbl Harissa (North African Chili Paste) or a couple dashes of hot sauce

For the couscous, empty box of couscous onto a large baking sheet. Drizzle with olive oil and a little boiling water. Carefully rub the oil and water all over the granules with your hands, spreading it out in one flat layer onto the baking sheet. Let sit for about 20 minutes. Repeat this process 3 times, each time making sure to rub the couscous between your hands so that the granules are separated and remain light and fluffy.

For the stew, heat the 3 Tbl olive oil in a medium saucepan over medium-high heat. Add onions and sauté until tender, about 8 mins. Add garlic and cook for one minute or until fragrant. Add carrots, parsnips and potatoes. Season liberally with the salt, pepper, ginger, cinnamon and saffron. Saute a couple of minutes to render the fragrance of the spices. Add vegetable stock and bring to a boil. Cover and simmer for about 45 minutes to an hour or until the vegetables are tender. Add asparagus or green beans, can of chickpeas and raisins and continue cooking, uncovered for an additional 15 minutes or until the asparagus is tender. Add the chili paste and simmer until most of the liquid has evaporated and the sauce has thickened. Serve hot spooned over the couscous. This dish is almost better the next day reheated as it allows the flavors of the dish to marinate overnight.

What is a Locavore?

2009-05-14T09:36:00.000-07:00

Locavore is a catch word that has become popular of late. Literally meaning “local eater,” the term refers to someone who consumes foods that come from resources located within no more than a 100 mile radius from home. The movement, while not recent, has gained momentum lately as consumers have become more aware of becoming “green” or using “sustainable agriculture.” Essentially, eating local makes environmentally, economically and from a health perspective.

Environmentally, locavorism reduces an individuals “carbon footprint,” meaning the amount of petroleum used in the production and transportation of a product is reduced, thereby reducing the amount of fossil fuels used and the amount of carbon dioxide being put into the atmosphere. It also encourages biodiversity, which studies have shown is beneficial in maintaining long term viability of soil.

From an economic perspective, eating local ensures that consumers contribute to their local economy, which is a great way of ensuring that businesses can continue to be viable and don’t get crowded out by large corporations. And contrary to popular belief, locally available produce and meats are not necessarily more expensive than produce and meats available in larger grocery stores. Particularly with higher gas prices, many groceries that were previously very affordable are now becoming more expensive because of the cost to produce and transport them.

From a health perspective, many local farms utilize organic farming practices. While they may not be certified organic due to cost of certification and regulations regarding proximity to commercial farms, these farms often refrain from using pesticides and antibiotics and often allow their animals to roam free, hence the term “free-range.” Also, keep in mind that many items labeled “organic” in the grocery store are not necessarily organic. There are many loopholes to certification that commercial farms often find to get certified that consumers are not aware of. This is a subject for a future article.

There are many locally available resources for produce, including Coneflower Farms and Plowcreek Farms outside of Princeton and Indian Trail Farms outside of Kewanee. For meats, Meadow Haven Farms here in Sheffield offers free-range chickens and organic grass fed beef and Red Barn Nursery offers free-range lamb. In Buda, Grubbsteaks offers free-range buffalo. While this list is by no means exhaustive, it is just an example of some of the many farms locally that provide these valuable resources. In the summer you can find many of these as well as a whole host of others at the Farmers Markets in both Princeton and Kewanee. Many farms also offer CSA’s, or Community Supported Agriculture programs, that you can join for an entire growing season, allowing you to take advantage of what is seasonal and fresh on a weekly basis.

Here at the Chestnut Street Inn we make an effort to go out of our way to utilize as many locally available resources as we can, including an annual subscription to Coneflower Farms CSA. We encourage all of you to do the same. It is a great opportunity to give back to the community while doing something good for the environment, your pocket book and your body. For more information on these and other locally available resources, contact us at monikaandjeff@chestnut-inn.com or 815-454-2419.

Wraps Around the World

2009-05-14T09:31:00.000-07:00

Join us for a special cultural food experience on June 6, 2009. We are doing a world tour called Wraps Around the World. It will feature wraps from seven different countries, highlighting cultural similarities through food. The menu will be as follows:

Japanese Shrimp Spring Rolls, Mexican Pork Taquitos, Moroccan Beef Briouats (Cigar Shaped Pastries), Greek Vegetarian Dolmades (Stuffed Grape Leaves), Polish Golumpki (Cabbage Rolls), Spanish Chicken Empanadas, Hungarian Palacinta (Crepes with Ricotta Filling and Apple Compote)

Seating will begin at 6:30pm. Cost is $28 per person plus tax. All non-alcoholic beverages are included. Beer and Wine are available for sale. Space is Limited. Reservations required. Call 815-454-2419 or email us at monikaandjeff@chestnut-inn.com.

The Spice of Life

2009-05-02T08:39:00.000-07:00

Herbs and spices are an integral part of most ethnic cuisines. Rather than being an afterthought they are often the central themes of a dish around which various meats and vegetables are paired. The specific combinations of spices and herbs used by a particular culture are often key markers of those cultures, defining both their culinary habits and the particular climates in which they have emerged. There is more to spices than salt and pepper, however. The vast array of herbs and spices ranging from A to Z are almost endless and learning how to use and store these herbs and spices is critical to mastering the art of cooking.

Most spices and dried herbs have a shelf life of approximately six months after which they lose most of their flavor. In general, it is recommended that these be thrown away and replaced with a fresh batch of spices. Fresh herbs can generally last for a week if stored properly. There are two theories to how herbs can be stored. One is that you can place them in a cup of water and keep them on the counter away from direct sunlight which can bruise or damage the delicate leaves of some herbs. Another good method to lengthen the shelf life of fresh herbs is to rinse them gently in water and then wrap them in paper towels. Place the herbs wrapped in the paper towels in a Ziploc baggie and squeeze all the air out of the baggie before sealing. The baggie can then be stored in the refrigerator in the produce drawer.

Another key element to herbs and spices is how to buy them. Certainly most spices are available in most grocery stores in small containers by large national spice distributors who shall remain nameless. However, most of these spices are purchased because they can be bought in bulk and may or may not be of a good quality meaning they may either be old or tainted with other fillers. Spices should be purchased in small quantities from reputable spice purveyors.

A good local source is Austin Parker Natural Foods in Princeton, IL. Another great source for high quality spices is the internet. Many internet sources actually offer spices from particular countries, which is a fantastic way of learning about the specific flavor profiles of various types of cuisine. For example, there is a very noticeable difference between Mexican Cumin and Moroccan or Indian Cumin. The Mexican Cumin is generally smoky and almost spicy in nature. The Moroccan or Indian Cumin is subtle in flavor with an almost toasty flavor profile. Which type of cumin you use will completely changes the taste of a particular dish. Two good internet sources for spices are Penzeys Spices, which can be located at www.penzeys.com and Zamouri Spices, which is a Moroccan import store and has a fantastic collection of spices from all over the world. They are located at www.zamourispices.com.

One final note on herbs, when you can use fresh herbs over dried ones, do so. While the dried ones can certainly lend good flavor to a dish, nothing can substitute the potency and intensity of a fresh sprig of mint or leaf of basil. Most grocery stores do not carry high quality herbs and they are almost prohibitively expensive. Grow your own or go to a farmer’s market where local farmers often have fresh herbs available. Most herbs grow perfectly well in pots as long as they receive enough sunlight and water. No matter where you get your herbs and spices, don’t be shy. Try new flavors. You never know what you might enjoy and you may be surprised at how diverse your palette can become.

The Mediterranean Diet

2009-04-27T18:23:00.000-07:00

In a time where new diet fads seem to come and go daily, there is one constant that never seems to fade, namely the health benefits of the “Mediterranean” diet. For centuries civilizations surrounding the Mediterranean have survived on a diet rich in vegetables, fruits, lean proteins and olive oil. The rich soil and moderate climate of countries such as Spain, Morocco, Italy and France lends itself to the production of a myriad of fresh produce. People in these regions eat seasonally, taking advantage of whatever happens to be in the marketplace on any given day. But what makes the Mediterranean diet so healthy compared with other diets like Atkins, South Beach or the Zone?? The key is diversity.

Typically people within these countries don’t eat meat at every meal as it tends to be costly and most homes do not have refrigeration in which to store perishable items. Fruits and vegetables, however, are always abundant. The key to making the best use of these fruits and vegetables is the use of herbs and spices to enhance the flavors to their fullest potential. In Italy, basil, rosemary and oregano are used to make sauces fragrant and unique, while in Spain and North Africa, cilantro and parsley are added to almost every dish. Most of these cuisines are not spicy in so much as hot and spicy, but rather spicy as in flavorful. Paprika, cumin, ginger, cinnamon and saffron are carefully added to dishes in surprising new ways to make them pop.

So how can we adapt some of our own food habits to incorporate some of these healthy principles? We too live in an area where fresh seasonal produce is abundant. Why not try adding some flavor to basic vegetables by learning to use some of these herbs and spices. Lighten things up by using a high quality extra virgin olive oil to cook your next meal. Eating light and healthy is not difficult, nor does it have to be boring. Take the example of the Mediterranean diet and you’ll see that healthy doesn’t have to equal bland.

Homemade Tomato Sauce

3-4 Tbl extra virgin olive oil
1 large onion, chopped
3-4 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
2 lbs peeled and chopped roma tomatoes or 2-24 cans whole peeled tomatoes, crushed
Pinch Salt and Pepper
¼ tsp crushed red pepper
3-4 Tbl chopped fresh Italian parsley
2 Tbl chopped fresh Oregano
1-2 tsps chopped fresh thyme
1-2 tsps chopped fresh rosemary
Handful torn fresh basil
1-2 Tbl Sugar

To peel tomatoes, boil a pot of water. Place tomatoes into the boiling water for approximately 30 seconds and remove. Allow to cool and the skins should slide right off. If you are not able to get fresh tomatoes, use a high quality canned tomato like San Marzano and crush the tomatoes by hand before using. In a large saucepan, heat olive oil. Saute onions until they soften and begin to turn slightly golden, approximately 5 minutes. Add garlic and sauté for one minute or until fragrant. Add carrot, celery, red pepper, salt and pepper. Continue cooking for about 10 mins or until the carrots and celery begin to soften. Add tomatoes. Bring mixture to a boil. Add fresh parsley, thyme, oregano and rosemary. Reduce heat to a simmer and cook uncovered, stirring frequently, for approximately 45 minutes to an hour or until the sauce has thickened and most of the liquid has evaporated. Add fresh torn basil and sugar to taste. Puree sauce in a blender or use an immersion blender to puree the sauce in the pot. Note: Allow the mixture to cool before using a blender to puree or it will explode and you could burn yourself.

** Immersion blenders are available at almost any retailer and they are a fantastic tool for use with pureeing sauces or soups.

Earth Day Promotion

2009-04-22T15:13:00.000-07:00

Includes: One Room Night in the Blue Room or Federal Room, Dinner for Two using locally available seasonal fresh produce and locally sourced meat, One Dozen Farm Fresh/Free Range Eggs. Make a reservation any time between April 10 and May 31 and qualify for a one-year subscription to Rodale's Organic Gardening Magazine (6 Issues). $174.20 Total Cost Including Tax

The History of Chocolate

2009-04-20T11:18:00.001-07:00

Chocolate was first consumed by Central and South American peoples sometime around 2000 years ago. The seeds of the cacao tree which grew in the rainforests of Mesoamerica were ground and used to make a bitter hot beverage which was used for both medicinal purposes as well as a vehicle for various religious and cultural rituals. Chocolate first made its way to Europe sometime around 1521 when the Spanish conquered Mexico and discovered its use amongst the peoples of the area.

When first introduced to European people chocolate was primarily considered a commodity largely used by the wealthiest and most elite of European nobles who could afford to import it. Soon Europeans began adapting the hot bitter beverage by adding sugar, cinnamon and other spices to sweeten the concoction.

Commercial use of chocolate didn’t develop until the mid-1800’s when the first candy bars were developed. The Industrial Revolution brought mass production to the chocolate industry and today chocolate is a multi-billion dollar industry with chocolate being produced all over the world.

Most people will be interested to know that ground chocolate nibs, the final derivative that is removed from the chocolate bean, are separated into two forms, cocoa butter and chocolate liquor. These two forms are subsequently mixed with other ingredients in varying proportions to make the various types of chocolate, i.e. dark chocolate, milk chocolate and white chocolate, which isn’t chocolate at all, but rather cocoa butter mixed with milk, sugar and vanilla.

Choosing chocolate for a recipe is a matter of determining what type of chocolate you are looking for. Most recipes call for semi-sweet chocolate while dark chocolate, chocolate which generally has 70% chocolate liquor in the chocolate with limited sugar and no milk products, is usually reserved for consumption as candy. Always look for a high quality chocolate that comes from a reputable chocolatier and has less preservatives, sugar and milk by products. Many gourmet chocolates are now available at grocery stores. While these chocolates are more expensive than basic baking chocolates, the difference in the final products obtained by using them are well worth the price.

The following is a recipe for a dessert that will be served at a special chocolate dinner being hosted at the Chestnut Street Inn on August 25, 2007. These custards are smooth, not too sweet and absolutely delicious!!

Chocolate Espresso Pots de Cremes
Serves 6
Prep Time: Approx. 20 mins.
Cook Time: 35-40 mins.

6 Egg Yolks
2 Tbl Granulated Sugar
2/3 cup heavy cream
1 1/3 cup whole milk
2 tsp instant coffee
1 tsp vanilla extract
6 oz. semi sweet chocolate
Pinch Salt

Preheat the oven to 300 degrees.

Place cream, milk, coffee, vanilla, chocolate and pinch of salt in a medium saucepan over medium heat. Melt chocolate and heat until the milk and cream mixture begins to simmer around the edges. In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt. Slowly whisk in the chocolate/cream mixture, being careful not to scramble the egg yolks. Strain the egg/chocolate mix through a fine mesh sieve into a large measuring cup. Let the mixture sit for 10 minutes, stirring occasionally to keep the mixture from coagulating. Line a large pyrex baking dish with paper towels. Place 6 ramekins in the baking dish. Pour the mixture into baking dishes, spreading the mix evenly until all the mixture is used up. Fill the baking dish with boiling water approx. 1/3 full. Cover with aluminum foil in which small holes have been punched with either a fork or a skewer. Place in the oven and let bake approximately 35-40 minutes or until the pots de crèmes have just set. Remove from the oven and uncover. Let sit approximately one hour or until cooled. Cover with plastic wrap and place in the refrigerator at least 3 hours.

These can be made approximately 3-5 days in advance.

Buying and Finding Seasonally Fresh Fruits and Vegetables

2009-04-12T14:11:00.000-07:00

As the summer progresses, a bounty of fresh fruits and vegetables become more readily available in stores as well as farmer’s markets. When searching for fresh fruits or vegetables, the best guide to picking them is your nose. As a rule of thumb, if it smells like the fruit or vegetable, it is ripe, if it doesn’t, don’t buy it. Another good indicator for ripeness is touch and color. Most fruits and vegetables should be slightly soft to the touch, not hard as a rock, and generally the brighter the color, the riper.

For example, when picking a cantaloupe, choose one that is slightly soft at the point where the stem connected to the fruit. Then smell it. It should smell sweet and like a cantaloupe. For tomatoes, the tomato should be fragrant, darker red and there should be a slight pliability to the skin, unless of course you are looking at a green zebra, orange or yellow tomato, in which case, you’ll have to go by feel to see if they are ripe. Avocadoes are always a perplexing fruit to pick. Again, the avocado should be dark green, almost black, and slightly soft to the touch, but not mushy. For herbs, make sure the leaves are still dark green and not turning black.

Taking the extra time to make sure your fruits and vegetables are ripe when you buy them is worth doing. Ripe fruits and vegetables not only taste better, but are generally higher in vitamins and nutrients. Often unripe fruits and vegetables will never ripen properly once they are brought home, thereby ruining their flavor and nutritional value.

The best way to ensure you are getting the highest quality fruits and vegetables while they are in season is to buy from local farmers. Many of them participate in local farmer’s markets while others also offer CSA’s or community supported agriculture programs. These programs rely on individuals purchasing a share of a farmer’s crop. Generally you pay half the share at the beginning of the season and half at the end. Every week you will receive a box of the freshest produce that is available within that season. And the price is generally as reasonable or more so than purchasing produce at a standard grocery store. It is a great way not only to support your local economy, but to get the best possible product around.

One more note about organics. Organic produce is fantastic and if available you should always try to buy organic despite the increased cost. However, many purveyors of “organic” foods are not entirely clear on what is truly organic. Organic foods must be produced without the use of pesticides, no genetic modification, no fertilizers, no growth hormones and no ionizing radiation. Very few farms can actually qualify completely for organic certification because even those farms that do not use pesticides may be located near other farms that do in which case the pesticides may contaminate the soil in which the produce is grown. Unless a product in a store is labeled “certified organic” it is not organic and should not be purchased.

Buying good quality seasonal produce isn’t brain science. It is simply a matter of committing to careful shopping habits. Shopping isn’t everyone’s favorite hobby and in fact may be more drudgery for most people than entertainment. What we should all remember, however, is that there is no more important activity that we can do to increase our health and life expectancy then to eat healthy. But eating healthy doesn’t have to be boring or tasteless and one of the key ingredients to healthy and tasty eating is buying ripe, seasonal fruits and vegetables. Why not take advantage of locally available produce and enjoy the bounty of what our earth produces. Take pride in the foods you purchase for your family. They will thank you for providing them with foods that are not only delicious but healthy for them.

Gluten Intolerance: Living with a Wheat Allergy

2009-04-10T12:57:00.000-07:00

Gluten Intolerance, or celiac disease, affects one out of every 133 people in the United States. People afflicted with this disease are unable to consume wheat, rye, barley or oats. Symptoms range from general abdominal discomfort to severe malnutrition. People afflicted with Celiac Disease are often misdiagnosed as having mild to moderate anemia and other gastrointestinal disorders. While diagnosis is difficult, awareness has been growing and more and more doctors are equipped with the appropriate testing supplies to test individuals suffering with these types of ailments. The only solution for an individual suffering from Celiac Disease is to maintain a completely gluten free diet, which can be far more difficult than it sounds.

Many items that would seem to be otherwise safe contain wheat gluten in them as wheat gluten is a common additive in preservatives. Items such as distilled vinegar, sour cream, mayonnaise, yogurt and even hot dogs may contain wheat gluten in them and therefore can cause discomfort. What is gluten?? Wheat gluten is a protein found in most cereals that creates the elasticity necessary to leavening. While many types of flowers can be used for baking, i.e. rice, potato and chickpea, these often produce dense or tough dough that is not suitable for baking bread or cakes.

While Celiac Disease is one of the most common forms of a wheat allergy, there are others. Most wheat allergies are not as common as other food allergies, namely peanut, dairy or seafood. However, they can be just as severe. Again, the most effective way of dealing with a wheat allergy is simply to avoid eating the foods that cause the reactions as anaphylactics do not help to avert the allergic reaction when these foods are consumed.

How to deal with cooking for individuals with Celiac Disease or other wheat allergies? It is simply a matter of reading the ingredients in common household items you use. One of the main culprits of allergic reactions in many foods is modified food starch. Look for products that are labeled “natural” or “certified organic.” Often these products are produced with little or no preservatives. Also, be careful of anything containing alcohol, including vanilla extract. Most alcohols are distilled with grains, most of which contain wheat glutens in them. Finding gluten free ingredients in stores is becoming easier and easier as more and more food manufacturers are becoming aware of the specifics of wheat allergies.

For those individuals following the South Beach Diet or other low carb diets, gluten free products can be a great indicator of foods that are naturally low in carbohydrates and starches. Eating gluten free doesn’t have to be boring or restrictive. It just requires a bit more creativity in the kitchen and the use of more flavor additives such as herbs and spices to liven things up. Below is a recipe for a gluten free chocolate cake. This flourless cake is delicious for both those with wheat allergies and those without. One final note: When eating out at restaurants, be careful to ask about items that specify they are “flourless.” Some restaurants label items, particularly desserts as “flourless,” when in fact they contain trace amounts of flour in them to bind the dessert. Even a trace amount can make the difference between a nice meal and a really bad stomach ache for someone suffering from Celiac Disease or a wheat allergy.

Flourless Chocolate Cake

Yields: Approx. 12 Servings

8 oz Semi-Sweet Chocolate Chips
¾ cup butter
1 cup sugar
1 tsp pure vanilla extract (Organic)
1 tsp instant coffee
4 eggs, separated
Pinch of cream of tartar

Preheat oven to 350 degrees. Grease a 9 inch spring form pan. In a small saucepan filled ¼ full with water, bring to a boil. Place chocolate, butter, vanilla and coffee in a heat resistant mixing bowl and place over boiling water, reducing heat to low. Melt chocolate and butter completely. Remove from heat and allow to cool slightly. In a separate bowl, beat egg yolks with half the sugar until the eggs become pale yellow and creamy. In another bowl, beat egg whites with cream of tartar, gradually adding remaining sugar until stiff peaks form. Carefully fold the cooled chocolate mixture into the egg yolk/sugar mixture, making sure not to scramble the eggs. Slowly fold the egg white mixture into the egg yolk/chocolate mix. Pour cake mixture into the spring form pan and place on a large baking sheet. Place in the oven and bake approx. 40 mins or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and run a knife around the edges of the cake. Allow to cool completely before removing from the spring form pan. Serve with whipping cream or vanilla ice cream.

About Garlic

2009-04-04T10:06:00.001-07:00

Did you know that garlic is actually stronger, the smaller you chop it?? Garlic intensifies in flavor the smaller the pieces because more surface area is exposed to oxygen, which actually brings out the flavor. If you want a really pungent garlicky flavor, put the clove through a garlic press. For the mildest garlic flavor, use it whole or better yet, roast it. Peel as much of the outer paper off as possible and place on a sheet of foil. Drizzle with olive oil, wrap tightly and place on a baking sheet. Roast at 375 degrees for approximately 45 minutes and voila!! Sweet, mellow garlicky flavor. The roasting process brings out the natural sugars of the garlic and caramelizes them creating a subtle, sweet flavor that works perfectly in mashed potatoes, hummus or will make the best garlic bread you have ever had. Spread the roasted garlic onto a half a loaf of crusty italian bread. Add freshly grated Parmesan Cheese and place onto a baking sheet. Put into a 350 degree oven for approximately 10 mins to just melt and brown the cheese a bit. It's to die for. And soooo healthy. Garlic is super high in anti-oxidants and don't worry about the after effects. If everyone eats it, nobody will be offended.

Mother's Day Brunch

2009-04-02T11:33:00.000-07:00

Join us for a special Mother's Day Tea at 11:30am. $18 Per Person Plus Tax. Included one mimosa. Menu includes: Cherry Scones, Apple Spice Cake, Herbed Goat Cheese and Cucumber Finger Sandwiches, Turkey and Pesto Finger Sandwiches, Hummus and Roasted Pepper Aioli Finger Sandwiches, Strawberries and Cream.

Cinco de Mayo

2009-04-02T11:32:00.001-07:00

Join us for a special Cinco de Mayo dinner. Menu Includes: Homemade Guacamole and Corn and Black Bean Salsa, Albondiagas Soup, Mole with Chicken and Spanish Rice, Flan. $27 Per Person Plus Tax.

Easter Lunch

2009-04-02T11:31:00.000-07:00

Join us for our Easter Luncheon at 1pm. Menu includes: Tomato Bisque, Mixed Greens with Pear and Gorgonzola, Pot Roasted Lamb with Herb Roasted Potatoes and Roasted Asparagus, Creme Brulee. $27 Per Person Plus tax.

2009-01-15T11:44:00.000-08:00

Second date added for special Valentine's Day dinner. Due to popular demand, we are adding a second date for our special Valentine's Day dinner. We will repeat the same menu on February 13, 2009. Dinner will be at 6:30pm and cost is $35 per person plus tax. Dinner will include the full 5-course meal, champagne toast, home baked bread and all non-alcoholic beverages. Menu includes: Artisanal Italian Cheese Tray, Crispy Butternut Squash Ravioli, Shrimp Burratta, Seared Filet Mignon with Shaved Grana Padano and Pesto Risotto, Tiramisu. Reservations Required. Call 815-454-2419 for more information.

Best wishes,

Jeff and Monika

2009-01-15T11:41:00.000-08:00

Friends of Strays Cooking Class Postponed. The cooking class, scheduled for this evening, Thursday, January 15, 2009 from 6-8pm, has been postponed due to extreme cold weather. We will hold the class next Wednesday, January 21, 2009 from 6-8pm. Class will be held at Someone's In the Kitchen, 1619 North Main St, Princeton, IL, 61356. Proceeds benefit the local chapter of the Friends of Strays. We apologize for any inconvenience.

Best,

Monika and Jeff

Welcome

2009-01-15T11:38:00.000-08:00

Welcome to the first edition of the Chestnut Street Inn blog. We look forward to having a continued dialogue about the inn, food, cooking and the local community. It is our hope that this blog will enable us to better inform our guests about upcoming events and to keep in contact with them.

Sincerely,

Jeff and Monika