get your yummy back

musings from a health supportive culinary artist

GYYB: Search. Watch. Listen. Read. January 16, 2011

Filed under: how to make it,where to get it,where to see it — chezdesblog @ 11:36 am
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Periodically, I take some time to troll my favorite food blogs and online resources to see what’s being cooked, tasted, procured, grown, picked (pickled – or both?!), and discussed.

Ever wonder how best to store nuts, rice, or flour? Should you refrigerate apples? How long will that bag of dried beans last in the cupboard? Search no more. Or rather, search all you like, at stilltasty.com. This site is the “ultimate guide to shelf life” and has answers to your most frequently asked shelf life questions including guidelines for storing and freezing all sorts of pantry and perishable items.

Some of us learn by seeing, others learn by doing. No matter – we’ve all got a lot to learn. Rouxbe (a fun play on the French cooking term “roux” and pronounced like “ruby”) is an online video cooking school with a vast library of how-to videos covering both basic and advanced cooking techniques. Whether you want a quick tutorial on how to cook pasta, how to use parchment paper for baking, or how to do whatever new-to-you technique a recipe calls for – this is the site for you. 

I learned recently that America’s Test Kitchen, home of the good people who bring us Cook’s Illustrated, is launching a public radio program called America’s Test Kitchen Radio. Now I can listen to discussions about recipes, cooking  equipment, and time-saving techniques while driving, cooking, or cleaning the house. I like it!

On a final note, Michael Pollan is coming to Santa Barbara  and I have tickets to go see him. My guess is you have either read something by him or about him. Not familiar with his work? Check out this article from the NY Times Magazine: Out of the Kitchen; Onto the Couch.  According to Pollan, “…a great many Americans are spending considerably more time watching images of cooking on television than they are cooking themselves — an increasingly archaic activity they will tell you they no longer have the time for. What is wrong with this picture?” Think about it – and get cooking!

 

Make Stuffing You Will Love + Cran-Apple Couscous November 8, 2010

Filed under: how to make it,where to see it — chezdesblog @ 10:37 pm
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I know what you’re thinking. Stuffing is that dish on the buffet table, sort of like fruit cake, that is either forgettable or unforgettable (usually for reasons you don’t want to remember!). Personally, I love to eat (and make!) stuffing full of high quality, fresh ingredients. Making stuffing is a process, really, of preparing a base, adding flavor and moisture, and then baking. The base is typically bread, but wild rice makes a delicious alternative. By following a few simple guidelines, you too can turn out a delicious stuffing. For a full explanation of the process, equipment you will need, and suggested flavor combinations, see my article, Make the Perfect Stuffing.    

In other kitchen shenanigans, I whipped together a Cran-Apple Couscous last night that was pretty tasty. I started by cooking 1 cup of whole wheat couscous. To the cooked couscous, I added chopped apple, dried cranberries, chopped green onions, and sliced toasted almonds. I then dressed it with apple cider vinegar, grape seed oil, orange zest, salt, and pepper. Yummy! For inspiration on making simple dressings at home, click here.

Last year, around this time, I was feeling especially crafty and posted this piece on how to make a pumpkin bouquet.  I’ve got the pumpkins – perhaps I’ll get to it this weekend!

 

Using Pantry Staples + Ginger-Cilantro Rice August 8, 2010

Filed under: how to make it — chezdesblog @ 1:22 pm
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pantryIt was another Friday night at home (you know we like those) and therefore the need for an easy, healthy dinner. I turned to a stack of recipes, recently clipped, for ideas and inspiration. I very quickly realized that my secret weapon in this battle for a quick, healthy dinner at home was a well-stocked pantry. For instance, I had a recipe for grilled chicken with an apricot glaze. All I needed for the glaze was apricot preserves, red wine vinegar, olive oil, and garlic. Check.  Then, wanting to use up the odds and ends of vegetables from the week, I used white balsamic vinegar, olive oil, Dijon mustard, and minced garlic (purchased by the jar) to transform them into a marinated chopped vegetable salad.

I then turned to a recipe for Ginger-Cilantro Rice. I had cilantro on hand and transformed it into this colorful side dish with minced ginger (also purchased by the jar), green onions, chicken broth, vegetable oil, sesame oil, and rice vinegar. Delicious.

In addition to those items already mentioned, I also try to keep plain yogurt, almond oil, honey, dried fruit, nuts, soy sauce, breadcrumbs, tuna, green chilis, lemons, diced tomatoes, black beans, chick peas, and whole grains in my pantry. These pantry staples allow me come home from the market with fresh fruits, vegetables, and proteins knowing that with a little mixing, matching, energy, and inspiration, a tasty home-cooked meal awaits, and in my book – there’s nothing better!

 

Chicken Madras Curry July 11, 2010

Filed under: how to make it,where to get it — chezdesblog @ 2:41 pm
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spice market

On Fridays, we like to eat dinner at home. It’s a nice way to unwind from the week and catch up again before the weekend takes off. This past Friday, I had to work (cooking, of course), so I knew in advance that I wanted dinner to be simple, tasty, and comforting. I went to my recipe binder and came across this old favorite – Chicken Madras Curry. Yahtzee!

My friend Jennifer gave me this recipe years ago after having enjoyed it at her house. Ever since, it’s been a standard of mine that continues to satisfy. I’ve tweaked it a bit over the years in the spice department, and I’ve made some substitutes along the way, such as replacing heavy cream with lite coconut milk. 

It’s a one-pot meal, which is nice. It calls for a variety of toppings including chopped apple, green onions, raisins, and peanuts or cashews – so everyone can “have it their way.” 

The word “curry” actually comes from a word that means “sauce,” and is used to refer any number of spicy, saucy dishes. Curry powders are usually blends of spices, herbs, and seeds. I buy a lot of my spices online from Penzeys. They have an entire page devoted to curry powders, including salt-free blends and tips for choosing the right spice for your tastebuds. Enjoy!

 

Both Fit and Foodie July 20, 2009

Filed under: how to make it — chezdesblog @ 9:09 am
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Organic Farm at Golden Door

Organic Farm at Golden Door

Adopting a health supportive approach to cooking is about keeping it simple and fueling your body with fresh, flavorful, natural ingredients that include good-for-you nutrients. I frequently modify recipes to fit my simple, health supportive game plan.

For example, sugar is pretty much out. The only time I use it is when preparing “small indulgences,” which are sweets and treats, not meals. Otherwise, I avoid it. When sugar is called for in dressings or sauces, I substitute natural sweeteners with a lower glycemic index such as agave nectar, honey, maple syrup, or Sucanat. Remember, it’s all been processed to some degree, or else it would be showing up at the store in the form of a cactus, stalk, honey comb, or tree. You can always just skip it.  

Whole grains are king. In addition to getting them on your plate at mealtime, you can introduce whole grains into your baking life by using whole wheat pastry flour. It’s a great substitute for unbleached all purpose flour for all of your baking needs. You can also use applesauce as a replacement for oil, or try nut milk as a replacement for dairy.

I can’t remember the last time I bought heavy cream – okay, it was Thanksgiving – but you get my point. As a substitute, I use evaporated milk. Plain, fat free yogurt is also a good substitute for sour cream and can be used to add a smooth, creamy texture to almost anything.

Rely on fresh herbs, spices and citrus to flavor to your food. Toss a combination of lemon, lime, and orange zest into your next batch of air popped popcorn. Lemons even make water interesting, which is key, since so many of the other options include way too much caffeine, artificial sweeteners or calories for my taste. Simply adding some slices of lemons, oranges, or cucumbers to a pitcher of water in the fridge suddenly makes it seem special and spa-like. Because, really, when was the last time you actually made it to the spa? Yes, you can be both fit and foodie at home. Start today!

 

Fancy Food Show June 30, 2009

Filed under: where to see it — chezdesblog @ 5:52 pm
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meyer_bottleThe 2009 Fancy Food Show has left Manhattan and what a show it was. Hundreds of exhibitors representing every possible gourmet food vendor, manufacturer, importer and distributor were strutting their stuff. It was like heaven!

I was happy to see a perennial favorite, ginger, featured in so many ways.The number of artisinal chocolate vendors was outrageous. Of course, the amount of artisinal chocolate I sampled was equally outrageous. The olive oils coming out of O Olive Oil in San Rafael, California were divine. I tasted several organic citrus-crushed olive oils including lemon, blood orange, and clementine. Quick. Get some. 

I was especially interested in the naturals/organics segment and spoke with several exhibitors about their choice of sweeteners. Most are using white sugar, agave nectar, and sorghum. I struggle a bit with sweeteners, wanting to avoid white sugar due to its high glycemic index, although honestly, nothing produces the texture and taste of white sugar. There, I said it. Sure, there are maple crystals. But if you use a large amount, everything tastes like, well, maple. Agave nectar and sorghum syrup, although billed as “natural”, are highly refined, although their glycemic indexes are lower. Again, there can be texture issues with substitutes. Reading the ingredients labels on all of these fancy foods was also a reminder of the fact that “gluten-free,” ”low-fat,” and “vegetarian” do not necessarily mean healthy. Keep reading those labels. Sugar, sugar everywhere… 

I was excited to see (and sample!) the Black Garlic. Aged while controlling temperature and humidity, the resulting cloves are black as night, naturally sweet, mild, and gooey. Weird! Delicious! I am going to try the recipe for Black Garlic with Scallops…what are you going to try this week?

 

 
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