A portion of the proceeds from The Braces Cookbook go to benefit Smiles for a Lifetime, a program that pays for dental care for high school students. Glyph Award winner.
Many of you know that I LOVE niche cookbooks. That’s why I was so pleased to receive copies of The Braces Cookbook and The Braces Cookbook 2 from The Discovery Box. Although, I have never worn braces I have endured more than my share of dental work because of loose or lost fillings, ugh! It seems you are always hungriest the moment you leave the dentist office.
These cookbooks offer alternative recipes and substitutions for some of our favorite dishes.
The Braces Cookbook Written by Pamela Waterman, an author, editor and engineer. And, Brenda Waterman, who was eleven years old when she created the concept of The Braces Cookbook.
Caramel Apple Days (this recipe inspired the cookbook) Soft-Crust Pizza Three-Corn Extravaganza (substitute when craving corn on the cob)
Wirebound and nicely indexed with a section for notes in the back. Very simple recipes with fun tooth trivia throughout the book. Great for cooking with kids or for teens cooking alone. Thoughtful tips for eating out. Alas, no food photos However, it would make a great gift, especially if bundled with a few ingredients in a nice basket.
For this edition, Pamela Waterman teamed up with Chef Amee Hoge, a graduate of the French Culinary Institute of NYC and culinary instructor. It is definitely a step into the “adult” world with gourmet recipes and tips for dealing with braces in a business environment. There are wonderful color photographs and simple tips accompanying the recipes. Here are a few of my favorites:
Creamed chicken puffs Roasted eggplant boats Sausage chicken paella
Find out more at www.BracesCookbook.com
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Food and entertaining expert-extraordinaire, Denise Vivaldo, has been teaching all things culinary to enthusiastic audiences for more than twenty years. Denise has created and catered more than 10,000 parties and served guests such as Presidents George H.W. Bush and Ronald Reagan, Prince Charles, Governor Arnold Schwarzenegger and Maria Shriver, Bette Midler, Cher, and Aaron Spelling. She began her culinary training at the Ritz Escoffier and La Varenne in Paris, and then graduated Chef de Cuisine from the California Culinary Academy in San Francisco. Denise spent numerous years as a professor at UCLA’s Culinary Program and at her alma mater, The California Culinary Academy.
Denise and Food Fanatics has catered events for the Academy Awards Governor’s Ball, Sunset Magazine’s Taste of Sunset, and Hollywood wrap parties. She has also served as the food stylist for countless local and nationally syndicated television shows such as The Ellen DeGeneres Show, The Tonight Show with Jay Leno, NapaStyle with Michael Chiarello, and Inside Dish with Rachel Ray. Denise has been a featured guest on television shows such as Good Day LA, ABC Morning News, The Food Network, Home & Garden Network, TV Guide Channel, and Lifetime TV.
Denise teaches catering and food styling seminars and workshops across the country and internationally. She is the author several best-selling books such as: How to Start a Home-Based Catering Business, which has sold more than 150,000 copies and is in its 5th printing, How to Start a Home-Based Personal Chef Business, Do It For Less! Parties, and the 2009 IACP Cookbook Award winner, Do It For Less! Weddings. She is currently working on The Food Styling Handbook, a book based on her decades of wide-ranging food styling experience.
12/03/09 @ 12:30pm EST
*** REBROADCAST ***
On tonight’s show I am joined by my BTR buddy, Steve Abrams, The Burnt Food Dude. We’ll be talking about turkey in a our favorite flavor, charcoal roasted. Yeah! Steve KNOWS barbeque and hosts the BBQ411 show on BlogTalkRadio. Visit his websites http://www.burntfooddude.us/ and http://www.bbq411.info to learn more about contests, grilling tips, recipes, and more.
EllynAnne Geisel, the creator of National Tie One On Day, encourages the public to participate in this thoughtful and unique Thanksgiving tradition. Geisel suggests people wrap a loaf of bread or other baked good in an apron, along with a note of encouragement tucked in the pocket; then “tie one on” (an apron, of course!) and deliver the wrapped bundle to someone in need of physical or spiritual sustenance. Thanksgiving is a holiday known for recollection, making new traditions and sharing. The apron symbolizes these concepts.
Through National Tie One On Day, people not only make a difference in someone’s life, but also honor the humble apron and the spirit of women who donned the universal symbol of home, family and mothering. Recognized by Chases Calendar of Events, National Tie One On Day is sponsored by Mom Bloggers Club, American Sewing Guild, The Women’s Museum, McCall’s Pattern Company, Stampington & Company, Aunt Martha’s Colonial Patterns, Inc., Simplicity, National Association of Baby Boomer Women, Creative Machine Embroidery, SewNews, Apron-iCity and The Fabric Shop Network.
“I especially liked the idea of sharing on the day before Thanksgiving, and since I work, I baked quick breads, which I wrapped in tea towels because I couldn’t find any clean aprons,” explained Amy Bissell. “I delivered the first loaf to a friend and his visiting father. When I told him how thankful I was for his friendship, he said I had made a very long day much nicer. Leaving his home, I felt like I was walking on air.” www.apronmemories.com
The Basic Art of Italian Cooking: Holidays & Special Occasions, “combines the pleasures of food, friends, and family memories experienced with recipes for holiday meals that make any meal feel like a special occasion,” says Author Maria Liberati. The chapters of her new book are separated into categories within the holiday season featuring special occasion’s menus for; Christmas Eve, Christmas Day, New Years Eve, New Years Day, La Befana, Valentine’s Day, and Carnevale, along with a number of family specialties and a humorous look at the Top 10 Things Italians Hate about the Holidays.
Maria Liberati is considered one of the foremost experts on Italian cuisine and culture in the US. Maria has been featured in many national and international publications. She was recently selected as healthy spokesperson for The Foundation of the American Academy of Ophthalmology’s Feast Your Eyes Campaign. Director of The Basic Art of Italian Cooking School in Italy, Maria also divides her time between her offices and residences in Italy and the USA.
*** Sally Sampson ***
Are you trying to lose weight? Or simply hoping to not gain any? Are you “good” at meals, but not-so-good in between? Do you crave low-fat pretzels, only to eat half the bag, telling yourself after each one that it’s your last? Cookbook author, Sally Sampson’s latest book, 100-CALORIE SNACK COOKBOOK is an indispensable reference for anyone trying to maintain a healthy weight, lose weight, or find healthy, inexpensive, and easy-to-prepare alternatives for conscious snacking.
*** Unfortunately, Sally Sampson was not able to join us today. Please enjoy the interview with Chef Maria. She is a fabulous chef, author and entrepreneur!
Recipe from The 100 Calorie Snack Cookbook
STRAWBERRY SANDWICH Serves 1 1⁄2 slice Mestemacher or other dense 3-grain bread (equal to 65 calories) 2 teaspoons farmer cheese 3 strawberries, sliced 1⁄2 teaspoon honey Coarsely ground black pepper (optional)
Place the bread on a plate and spread with the farmer cheese. Top evenly with the strawberries and drizzle with the honey. Add black pepper, if desired. Cut in half and eat.
NUTRITION FACTS: Calories: 104; Calories from Fat: 18; Fat: 1.9g; Saturated Fat: 0.5g; Cholesterol: 3mg; Sodium: 236mg; Carbohydrates: 18.1g; Dietary Fiber: 3.7g; Protein: 3.9g
Both of my guests received venture capital from investors on the ABC hit show, Shark Tank. We discussed some the challenges they encountered while bringing their products to market and what it felt like behind the scenes with the sharks.
One thing that stood out during the interview was Leslie’s answer to my question,”What kept you going?” when she was trying to develop a successful prototype of her product. Her answer, “Fear.”
She was afraid that one day she would see that product on the shelves in a store and someone else would have created it. She did not want to live with that regret.
Wondered how many entrepreneurs feel that way. Your thoughts?
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Tips It’s the time of year when kids (and adults) begin over-indulging on sweet treats. The holidays, starting with Halloween and going through New Year’s, are prime times to eat candy, cookies and other empty calories. How can you reduce your children’s (and your) sugar consumption without becoming a monster? Here are some tips and recipes so that everyone has a sweet Halloween without going into sugar overload.
Halloween Trick or Treating Create a trick or treating game plan that has limits. By setting a limit for the amount of time or the area that your child can trick or treat, you are limiting his or her “haul” of goodies. Your child is unlikely to notice that you are setting limits strictly to reduce candy intake, but will just be overjoyed about trick or treating in general. Also, by setting to limits and having your child agree before you set out on your escapades, you are less likely to experience resistance when you stick to your limits. Ensure your child takes only one treat at each home. Many families will give out more than one piece of candy. In this case, you are flirting with disaster—because your child may double or triple his booty of candy. Tell your child that one piece is sufficient. This way, your child also learns moderation. Likewise, buy less candy per year and hand out only one treat per child to set a good example. Make sure your child has a healthy snack before going out to collect candy. Feed kids a light lunch or afternoon snack of healthy protein, produce and whole grains and he or she will be full enough to avoid snacking on candy while trick or treating. If your child becomes hungry on the way, either head back home for a healthy snack, or bring a healthy snack to eat on the road.
After Halloween Set limits for how many pieces of candy your child can eat per day. Two to three pieces of Halloween candy is enough to satisfy most kids without adding too many calories, and is a good pace for getting rid of Halloween candy by Thanksgiving. Create an expiration date for candy. By limiting how long candy is in your home, you can control how much your child eats, as well. My rule of thumb is Thanksgiving. By then, most children will have consumed the candy they like the best, and are down to the dregs. This way, you also avoid doubling up on treats. For example, your child will not be eating Halloween candy with pumpkin pie, chocolate Hannukah gelt or candy canes. Keep the candy out of sight. By keeping the candy in a closet, you force a situation whereby your child must ask for it. Out of sight is often out of mind, and you may find that your child forgets about the candy one or two days. Buy candy back. If your child has received an unusually large haul of candy, consider buying it back at the same price it would take to buy the candy from the store in the first place. This way, your child can save to money to buy games, stickers, novelty clothing or video games. Make healthy alternatives fun and delicious. Create tasty healthy snacks like popcorn trail mix, which is chock full of vitamins and fiber, with a sweet kick. Or give regular foods Halloween-type names to make them fun and interesting. For example, to encourage your child to eat whole-grain spaghetti, call it “blood and guts” or something seasonally creepy. Mix candy in with healthy foods. For example, melt caramels or chocolate candies and serve as a topping for strawberries and apples. Or make the banana “ice cream” and serve a scoop with one fun-sized candy bar.
Laura Frankel is the executive chef of Wolfgang Puck’s restaurant in the (Jewish) Spertus Museum in Chicago. She was the founder and co-owner of Shallots, recognized as one of the top restaurants in Chicago and one of the best kosher restaurants in the United States. After working in hotel and restaurant kitchens, Frankel had a family and began maintaining a kosher home kitchen. Unable to find a restaurant venue for quality kosher cooking, she opened Shallots in 1999, a restaurant offering kosher fine dining with a produce-driven menu. She has appeared on the CBS Weekend Morning Show, and in the New York Times, Los Angeles Times, and the Chicago Tribune. She has taught cooking classes in Chicago, New York, Milwaukee, and in multiple places in California and New Jersey. Her website is www.lauraskosher.com.
1.Place the short ribs in a large stockpot filled with water and bring to a boil. Boil the short ribs for 5 minutes and drain. (This helps remove the fat).
2.Pat dry the ribs thoroughly. Season the ribs with salt and pepper.
3.Combine the dried thyme, rosemary, porcini dust and flour in a bowl.
4.Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Dredge the ribs in the porcini mixture. Brown the ribs in batches until the ribs are browned on all sides. Transfer the ribs to the insert for the slow cooker.
5.Pour off the excess fat from the pan. You only need a small amount of fat. Brown the vegetables in batches making sure to season each batch with salt and pepper. Add the garlic to the last batch of vegetables and continue cooking for several minutes. Do not over brown the garlic.
6.Transfer the browned vegetables to the insert for the slow cooker. Add the wine to the pan with the tomato paste. Stir together to break up the tomato paste and deglaze the pan. Be sure to gather the browned bits by gently scraping the pan with a spatula or spoon.
7.Transfer the wine to the insert for the slow cooker. Add the chicken stock and bouquet garni. Cover and cook on LOW for 10 hours.
8.Remove the short ribs from the insert and set aside. Separate the vegetables and bouquet garni. Discard the vegetables. Pour the braising liquid into a saucepan. Skim the fat off the liquid and reduce over high heat by ½ or until the liquid is thick and coats the back of a spoon. Place the ribs on a platter and pour the sauce over the ribs.
9.Serve with creamy grits (see recipe, page) or smashed white beans with roasted garlic.
