Home Cooking Consultant Personal Chef Services

So what 100 calories

2008-04-14T08:36:00.004-04:00

Chef Phil Andriano has been teaching people how to eat healthy for over 10 years. He has a very interesting look into the new marketing practice of many food manufacturers. Unhealthy snacks in 100 calorie packages. Read on and hear what Chef Phil has to say!

[And, for those of you who are not aware - Chef Phil is available - here in the NY Metro Area for private cooking lessons. If you're interested in learning more about his diet plans and cooking healthy - visit us at Home Cooking Consultant ].

So what's all the hype about? A 100 calorie snack pack, bet you can't eat just one! So it seems now, that those sneaky manufacturers of processed "joy foods" are jumping on the 'portion control wagon'. Well anything for a buck or should I say 'fix'. Their downsizing those sugary simple carbohydrates and hydrogenated super saturated fats from their oversized packages to an even smaller package, but still with the same 'bad' stuff. It doesn't matter how small you go it's still the same calorie laden, bad for you, food. Instead of overdosing on the whole bag of mega calories, the suggestion is to eat one tenth of the bag which has only 100 calories and seven miniature cookies, for what, your good health!

It seems that they believe we have lost all understanding of what a healthy diet is, and how to achieve it. They think were dumb and drowning in our own diet woes, totally unaware. But as knowledgeable dieters we know that the path to good health is through a 40/30/30 balance of macronutrients (Proteins, Complex Carbohydrates and Favorable Fats) the body's building blocks. A package of simple carbohydrates with 100 calories is not going to do us any good; we will only and quickly indulge over and over again consuming more, bad empty calories. We know that in order for a snack to be healthy we must first balance it and include proteins and favorable fats with good carbohydrates, and our goal as serious dieters is to consume only healthy nutritious calories.

So, I'll give those manufacturers of processed foods the benefit of the doubt, and lets hope they really don't know what their doing, instead of trying to rip us off. Yet, there are some noble attempts, 100 calories is a pretty good starting point to begin watching those calories go down, but wouldn't you rather have a nice piece of fruit, a complex carbohydrate with some good old cheese protein for a 100 calorie snack.

Remember what they say: "An Apple a Day with Two pieces of String Cheese Keeps the Doctor Away".

Truly,

Chef Phil Andriano
Corporate Executive Chef
Chefs Diet

Who needs flowers and candy? Try luscious dried fruits!

2008-02-15T13:49:00.005-05:00

When my husband asked me what I wanted for Valentine's Day this year (he asks so he doesn't end up buying me something I don't want...say for example, jewelry) I told him I had been craving dried fruits from this company called Meduri World Delights (www.meduriworlddelights.com).

I've received their catalog several times and truly the pictures of the fruits (see the photo from their website of the pink lady apples at left) make your mouth water. Since they aren't inexpensive like the kind you buy at the supermarket, it was worth saving these for a special occasion. And, I am truly amazed at the quality and flavor of each of the ones I've received.

The dried berries mix is delightful in my morning oatmeal. And, the apple slices are so addicting, I may never eat a fresh apple again! The peaches, which I crave but can't appreciate during the winter months, are so sweet, you'd think it was summer.

I've only had a chance to eat them out the package, but I'm imagining all the possibilities of recipes with these delectable fruits. There is a crostata I am dreaming of, where you would soak the apple slices in an almond flavored liqueur to give them some moisture for baking (however, please let me tell you that these dried fruits are far from dried out! They are so moist and chewy...they don't need too much liquid to make them bakable.

I also envision a wonderful fruit compote that I can serve over grilled fish or chicken. Or how about a dried fruit stuffing for that roast pork tenderloin. The options are overwhelming and if only I had more time to play today, I would be making one of these dishes now! And, I can't wait until I run out as I will be ordering from them again.

So go ahead and treat yourself. You won't be sorry!

Flat Belly Diet - for real?

2008-02-06T15:13:00.000-05:00

I recently read an article in Prevention Magazine that there are 5 foods that you can eat, that will help to flatten your belly. It also stated that there would be no exercise involved and that in the first week alone, you can dramatically lose inches and pounds. Well, my interest was peaked since a flat belly was never something I've had.

To net it out, here is a summary from flatbellydiet.com. MUFA (MOO-fah) is a term that nutritionists have been using for years. It stands for monounsaturated fatty acid, a type of heart-healthy, disease-fighting, "good" fat found in foods like almonds, peanut butter, olive oil, avocado, even chocolate. MUFAs are an unsaturated fat, and have the exact opposite effect of the unhealthy saturated and trans fats you've heard about in the news. According to exciting new research, MUFAs can actually help you lose weight, specifically around your middle.

Nuts, chocolate, olive oil, avocados, and olives...what's not to love! Ever since I read this article, I have been spreading olive tapenade on everything I can think of, pita chips, english muffins, sandwiches (instead of mayo, yum!). Avocados are showing up more in my salads and a handful of nuts is always in reach. I'm in heaven since these foods are very meditteranean and I love that style of food.

After reviewing the diet book, I realized that the program is not that different than others I've perused over the years. You still have to limit the number of calories you consume in a day, cut out coffee (no can do!) and other non-essential treats, and exercise (at least a bit) to really see results. You also have to change your eating habits and attitude about dieting and making healthy choices. However, it does take the mystery out of being able to include foods that you really love that you thought were not good for you or too fattening. Yes, there's yet another spin on healthy eating as we enter another dieting season.

To learn more visit flatbellydiet.com

Valentine's Day Dinner - Glazed Kobe Beef Steak with Boniato and Smoked Ham Puree

2008-01-14T13:22:00.000-05:00

Since Valentine's Day is coming and we here at Home Cooking Consultant are supporting healthy-heart cooking, I'd like to share with you this fabulous meal idea from my friend, Chef Phil. Cooking a romantic meal at home is probably one of the nicest things you can do for your loved ones.

This year, rather than going out to a noisy and crowded restaurant that serves high fat, high calorie foods. Instead, plan to prepare a wonderfully delicious and healthy meal while listening to your favorite music and sipping on your favorite beverage right in your own kitchen.

I found this particular recipe very enticing and interesting. It's amazing that every so often, I am stumped by an ingredient in a recipe. No matter how much I cook, I'm always learning something new. Perhaps you were unaware, too, of what a Boniato is. It is a tropical sweet potato also known as batats or camote. It is a member of the morning glory family. It is extremely popular in South Florida and among the hispanic community. It is easily distinguished from other sweet potatoes by its pink to burgundy-colored skin and its white or
cream-colored flesh. It is also much fluffier and drier, and less sweet than the yellow or orange-fleshed sweet potato. The boniato can be used similar to other sweet potatoes, although it will not be as sweet. It has a subtle flavor but can be overwhelmed easily by heavy seasonings. It is packed with healthy carbs, protein and vitamin C.

This complete meal below takes a balanced approach of 40% low-fat protein, 30% low-glycemic load carbs, and 30% heart-healthy monosaturated fats. This provides the perfect balance of a variety of foods to sustain a healthy, but luxurious diet!

Glazed Kobe Beef Steak with Boniato and Smoked Ham Puree, Grilled Asparagus and Tangy Pepper Jelly

Created by, Chef Phil Andriano

Serves 2

To Marinate the Steak

1/2 cup teriyaki sauce
1 teaspoon ginger powder
1 teaspoon garlic powder
2 tablespoons fructose (fruit sugar)
2 teaspoons soy oil
2 (4-ounce) Kobe beef shell steaks

Combine the teriyaki sauce with the ginger powder, garlic powder, sugar and oil in a small saucepan. Heat over medium-high heat to a boil. Reduce heat and simmer just until the sauce is reduced to a glaze consistency. Remove from the heat and let cool completely. Pour half the glaze over the steak and marinate for 30 minutes at room temperature. Reserve the remaining glaze.

To prepare the Tangy Pepper Jelly

1/2 cup cider vinegar
2 tablespoons fructose (fruit sugar)
1/2 cup sweet red pepper, diced
2 teaspoons, jalapeno peppers, diced
2 teaspoons Arrowroot, combined with 2 teaspoons water to make a slurry

In a small saucepan, combine the vinegar, sugar, and peppers. Bring to a boil and add the arrowroot slurry to thicken. Remove from the heat, and let the jelly cool.

To prepare Whipped Boniato

1 cup boniato, peeled and cubed
1/4 cup skim milk
1/4 cup crisp cooked bacon, diced (reserve a teaspoon of bacon fat to coat asparagus spears)

In a large saucepan filled with cold water, add the boniato cubes. Bring to a boil and simmer until soft about 6 - 10 minutes.

In a medium saucepan, heat the milk until simmering. Remove from heat and add cooked boniato, diced cooked bacon and whip with a mixer until smooth.

To complete the meal: Preheat a grill pan or outdoor grill. Place marinated steaks on grill and cook to desired degree of doneness. Remove steaks to a warm platter and cover with foil for 10 minutes before slicing. Add the asparagus spears to the grill. Grill until tender about 6 minutes.

To serve: Place the whipped boniato on a plate, slice the steak into thin slices and place on top of boniato. Pour remaining glaze over beef. Place grilled asparagus spears around the plate and garnish with the pepper jelly.

Perhaps you'd like to learn more interesting dishes like this one? Chef Phil is available for healthy cooking lessons. Contact us for more information.

"Go Red for Women" - Healthy-Cooking Program

2008-01-10T20:24:00.000-05:00

Here at Home Cooking Consultant, we strive to promote healthy eating habits and cooking techniques through a variety of personal chef services. Because we believe so strongly in a healthy diet to support a healthy heart, we've banded together to support a worthy cause.

During the next month, we are preparing to dish out donations in support of the American Heart Association’s “Go Red for Women” program. For every gift certificate sold from now until Valentine’s Day, our chefs will donate $5 to the American Heart Association.

My family has a history of heart disease, so this is an important and personal cause for me. Here at Home Cooking Consultant spend time teaching people how easy it is to create healthy meals right in their own kitchens using their own tools. Our clients find that it’s a very relaxing way to learn new cooking skills or a new cuisine that is light and healthy.

This “Go Red for Women” program is the perfect tool for us to support more awareness of how to prevent heart disease through healthy eating habits. It would be a pleasure for us to be able to help our clients and at the same time send in a big donation to the American Heart Association this year!

In case you aren't in the know, the “Go Red for Women” movement is an initiative by the American Heart Association to raise awareness that heart disease, often viewed as a man’s disease, is the number one killer of women today. To support the program, the American Heart Association started “National Wear Red Day” on February 1^st. Many companies ask employees to wear red and make a $5 donation. We won’t necessarily be wearing red that day, but there are many healthy red foods out there for us to cook!

My friend, Chef Glenn agrees that raising money for the program is a great opportunity. He tells me, “There are a lot of cardiac issues on my wife’s side of the family. When my friend Chef Lia came to me with this idea, I signed on immediately. It just makes sense that we can help people in a unique way to become more aware of how to cook healthy and at the same time give something to help support the overall program.”

Many people think that cooking healthy meals has to be a time consuming chore. My friend, Chef Donna explains “Cooking healthy doesn’t have to be stressful. Our lessons take all the guesswork out of preparing simple dishes that include a variety of whole grains and vegetables along with lean proteins. A cooking class in your kitchen can give you a good jump start to heart health.”

We will be promoting this cause now through Valentine’s Day. And what a perfect gift this could be for your special someone - a heart-healthy private cooking class from a Home Cooking Consultant. Of course, they would have to be here in the NY Metro area for us to accomodate them. (Unless you want to fly us by private jet to our cooking destination! - just kidding).

For more information, please visit our website www.homecookingconsultant.com/gored.html

I LOVE CHEESE!

2008-01-04T11:58:00.000-05:00

There's not a day that goes by where there isn't some form of cheese used in my cooking. Naturally, with my Italian background, Italian cheeses are always in the fridge. I particularly like Parmigiano-Reggio and Romano cheeses as toppings for my soups and pastas.

Snack time is another reason I keep cheese around. It's a quick fix for my hunger pangs.

I've had some challenges over the years with family members who are lactose intolerant or have to cut back on their dairy intake. It saddens me when I can't make a cheesy lasagna or my favorite manicotti. However, I make sure I have these dishes plenty when the relatives aren't around!

There is a whole world of cheese out there and sometimes it's hard to know what new cheeses to try. I found a great website that I would like to share with you that gives you a great background on cheese. It's run by the American Dairy Association. There's a detailed cheese guide, recipes, and entertaining tips. If you love cheese as much as I do, you don't want to miss this site.

ILoveCheese.com

You've got a pear...

2007-11-21T18:53:00.000-05:00

Chef Glenn Burgess, one of our Home Cooking Consultants is a wonderful writer, especially when the topic is food. Enjoy this piece he wrote on pears...and Happy Thanksgiving to all!

I'm a big fan of pears. Pears are the unsung hero of the autumn produce section of your local grocery store. Sure, there are dozens of apple varieties; apples have a better PR rep. But pears, ah pears, these require more than a casual fondling to check for bruising. No, pears require, nay DEMAND, a more intense relationship. They may appear inviting on the display, yet when brought home they may resist ripening. Or they may present an appetizing exterior, only to reveal a heart riddled by decay.

Yes, pears are almost certainly female, luring us in with tempting curves and succulent fragrance, whetting our desires only to disappoint us at the crucial moment.

Pears suffer from identity crises that an apple would never stand for. People invariably think of pears in terms of color: "green, brown and red". Oh, and "those cute little ones..." Would a Granny Smith apple stand for generic identification as a "green apple"? I tell you no, it would not.

Neither should you settle for an anonymous pear. There's more to a pear than its color. Here's a quick buyer's guide.

"Green pears" - often considered the pear for eating out-of-hand.

D'Anjou - gently rounded often without a "neck", stays green even when ripe. This pear also cooks well.

Bartlett - smaller than a D'Anjou, the bartlett is the most common variety found in canned pears. Turns yellow when ripe. Bruises very easily. Known as "Williams" pear outside of the US.

Packham - distinctively "chunky" looking, closer to a Bartlett, slightly different season.

Comice - typically much larger and of a short, round shape, the Comice is often called the "queen of pears" and frequently commands high prices in the produce department. It has delicious flesh but when overripe, it can have an overbearing floral scent.

"Brown pears" - generally considered a cooking pear.

Bosc - Up until a few years ago, there was just the brown Bosc variety. Unripe it has a greenish tinge underneath the brown skin, which is quite thick and tannic. When ripe the tinge changes to yellow giving the pear a more golden brown appearance.

Taylor Gold - discovered in 1986, New Zealand began exporting this wonderful new brown pear. It is thought to be either a natural mutation of the green Comice pear, or a cross between a green Comice and a brown Bosc. Available during the summer in North America, this is a FANTASTIC eating pear with juicy flesh and lots of floral scent. I prefer to peel mine, finding the peel distasteful. I'd much rather eat this pear than it's green cousin.

“Red pears” - often identified only by color, the average consumer might not realize there are several distinct varieties.

Red D'Anjou – Discovered in the 1970's, most texts simply regard it as a red colored cousin of the green D'Anjou. I disagree, and hold the red D'Anjou as my second favorite pear, behind the Taylor Gold.

Stark Crimson – an eating pear, with smooth flesh and a bright red skin.

Red Bartlett – Considered nearly identical in flavor to a green Bartlett "the small pears" - diminutive in size, considered a good snacking fruit.

Forelle - green with a red blush in a distinctive pattern reminiscent of a Rainbow trout (trout translates into "forelle" in German). Green area turns yellow as it ripens. Very sweet.

Seckel - green with a red blush. Very sweet.

Chef Lia Receives Personal Chef Certification

2007-10-05T16:12:00.000-04:00

It's been 3 years since I trained as a personal chef with the Culinary Business Academy and started my personal chef business. I am thrilled to tell you that I've just completed my certification from the United States Personal Chef Association.

However long a journey this was, it's because of my wonderful clients that I've been able to push through the studying, test taking, and long nights at my computer planning menus and cooking lessons. Without you wonderful people who enjoy eating the food I prepare or who have a passion to cook yourselves this would have never have happened.

I am fortunate to have been able to cook for you or with you! And, want to thank you all for making this the best career I have had to date! I look forward to many more years of providing personal chef services to Long Island.

FindMeAChef.com

2007-09-21T08:35:00.000-04:00

If you are just plain tired of cooking for yourself or would like the luxury of having a chef prepare a romantic meal in your home, you can search for a chef in your are through a new on-line directory called FindMeAChef.com.

Although the site is fairly new, we are hoping to be able to add all sorts of culinary listings to make it the place to go to find a chef, caterer, party planner, culinary school or other culinary professional.

Happy searching!

Heart Healthy Product Checklist

2007-09-11T21:23:00.000-04:00

It's not everyday that you find a great tool to share with others. Since I cook regularly for people with dietary issues, reading product labels can be a time consuming project. I happened upon a brief article in a local newspaper that mentioned this great new service from the American Heart Association.

When you log on you will find a wide array of products (800 or so) certified by the American Heart Association as being low in saturated fat and cholesterol. Simply point, click, print...and shop. They are also planning to upgrade the site so that you can save your favorites to your own personalized grocery list.

So if you're one of those folks who has to deal with high cholesterol issues or is trying to lighten up your fat intake. This site can be a really quick start to eating healthier! So long on and see if any these products are your favorites.

heartcheckmark.org

Deglazing a Pan

2007-07-22T12:33:00.000-04:00

Deglazing is a fancy term for getting all those brown bits off the bottom of your frying pan. This horrible looking crust is calld "fond". It's this fond that creates some amazing pan sauces that are used for a variety of meat and vegetable dishes.

However, I found a great use for deglazing a pan. Cleaning it! Many a time I will be cooking something that doesn't require a pan sauce. But needs to desperately be cleaned and fast!

Whenever you encounter this problem, simply add liquid to the pan when it's still hot. This can be water, or even a bit of wine or vinegar. As the liquid is boiling, scrape the pan bottom and the bits will fly off. Turn off the heat and let the pan sit until cool and then wash. You should be able to remove all that stuck on mess without having to buy all those fancy chemicals at the store.

If you were interested to use the fond for a pan sauce, simply add some wine, scrape, and add a few pats of butter, salt and pepper. Simmer until thickened. Enjoy!

Meals Moms Cherish

2007-05-03T21:04:00.000-04:00

Mother's Day is fast approaching. And with this very special day comes a lot of anxiety. I believe there is even more stress when you're trying to impress Mom than your girlfriend or wife on Valentine's Day.

There are so many ways to thank Mom; the usual gifts being jewelry, a day with the family, flowers, and other assorted things. But this year, you should really think about giving Mom a great meal as a gift. And, it doesn't need to be fancy or complicated. The fact that you or the kids prepared a meal, and Mom got to sit back with a nice drink and relax will most certainly be appreciated.

Now, of course, you could just take her out to a restaurant. But what Mom would cherish for years to come is a homecooked meal that was planned especially for her.

I considered providing some menu ideas to prepare this Mother's Day. However, after I typed in "Mother's Day Menu" into Google and Yahoo, I came up with a variety of websites that have done this for you. All you have to do is decide what type of meal you were thinking of preparing.

For Mom's who never get to sleep in a breakfast in bed would be the perfect surprise (and an easy one to do, unless you are the frequent late riser!). Then, there's always that special dinner with the fine china and floral centerpiece; Mom's favorite cocktail or wine and a comfortable chair to watch the chefs in the kitchen. However, if this is too much of an undertaking, then consider doing a picnic lunch and enjoy a nice Spring day at the park. Of course, check the weather report before you decide on this option or you'll end up picnicking at home. (Which also isn't a bad idea!).

Crowded restaurants with mass produced food cannot compare to a meal prepared by family or loved ones. You will feel great satisfaction knowing you made her day extra special. I assure you she will cherish that day for years to come!

Happy Mother's Day!

So many recipes, not enough time or meals

2007-04-14T15:37:00.000-04:00

It's been awhile since I had time to write. My personal chef business is booming. Family activities abound and let's not forget all that housekeeping stuff.

As a serious cookbook and cooking magazine collector, I am finding it difficult to keep up with the large amount of new publications I receive weekly. Every day I take some "me time" browse through a book or magazine to find interesting new recipe ideas. There are just too many to choose from. I want to try them all! And, with a family that is not as food adventurous as me, it makes it a bit more complicated to work on new taste sensations while pleasing their palates as well.

In thinking about my dilemma, I decided to come up with a strategy that would allow me to satiate my desire to try more new recipes without feeling stressed or making it too complicated. I thought I would share this strategy with you.

1) Mark the recipes in magazines and books that have potential with a post-it or paperclip.

2) As you mark the pages, make a list of the recipes, the publication and page, and sort them into categories that make sense. Such as the cuisine (Italian, Asian, Vegetarian, etc) or by type of dish, main dish, side dish, chicken, etc. or whatever makes the most sense to you.

3) Each time you start planning your next week's menu, be sure to include at least one recipe for each type of category in your menu planning. Think about it, there are seven days, 3 meals a day. That's 21 opportunities to try a new recipe, right?

4) Copy the recipes chosen and keep them in a handy binder in your kitchen for quick reference as you'll need to figure out your shopping list. If the publication you are using happens to have a website, they might have the recipe online with a shopping list already created for you!

5) The recipes you try and decide are keepers, should be moved to a more permanent filing place such as another binder or on your computer. Make sure you make notes along the way. Sometimes I like the framework of a recipe, but then add my own touches. Recipes that you absolutely will never eat again should just be tossed.

I wish you all happy cooking and a future of trying more new recipes!

Buying the Perfect Knife

2007-02-15T11:09:00.000-05:00

Many times I'm asked if it's necessary to spend $200 on a good chef's knife. The answer is not that simple. As with anything else, you get what you pay for. However, a chef's knife is an extremely personal tool that requires the right fit for your specific hand size.

Although the handles are designed for an average hand size, it's the weight and length of the knife that is really key in being comfortable when using the knife. It is really important to visit a store which sells knives that will allow you to try them. Many times people receive a knife set as a gift or buy them over the TV or online. However, without holding the knife in your hand before purchasing, there is no way to tell if you are going to be happy with the knife.

The most popular knives you will need when cooking are a chef's knife, paring knife and a serrated "bread" knife. There are so many other knives you can buy, but these are the essential 3 that I use all the time. If you're a big roast eater, a slicing knife is a handy one to have. And, if you're like me and like to make quick work of chopping herbs and light things, a kitchen shears is essential. Snipping the herbs is easy right over the dish and the kitchen shears will help you with many other tasks around the kitchen.

So what other things should you look for in a knife? Here's a link to a very informative website that tells you everything you ever wanted to know about knives.

http://www.hertzmann.com/articles/2001/knives/index.php

I'm not going to recommend any particular brand as there are too many to list. As I said before, the perfect knife for you has nothing to do with the brand or cost. Keep in mind that you do want to buy a knife that is well made so it will serve your culinary needs for years to come. There are several in the market that run under $100.

A reasonably priced knife recommended by Cooks Illustrated Magazine is the Forschner Victorinox Fibrox Chef’s Knife.

How To Plan the Perfect Holiday Menu

2006-11-19T19:47:00.000-05:00

One of the most frequently asked questions I receive from home cooks is, “How do you get the entire meal on the table at the same time?” This indeed is a bit of a challenge and one of the most important aspects of holiday entertaining. With a few helpful hints and a little practice, you will be able to serve the perfect holiday meal with less time and stress in the kitchen and more time to enjoy your guests.

The first thing you want to think about when planning your holiday menu is how many courses you’d like to have and what beverages you will be providing. A good rule of thumb for any holiday menu is to serve two appetizers, a salad or soup, a main course with two sides and a few different desserts. Mix and match rich dishes with light and fresh dishes. Combine interesting, contrasting colors and textures. Feel free to also offer an assortment of breads. Try to pick flatbreads, breadsticks, and rolls that do not require heating. This will save you room in the oven for your other dishes.

Consider staying in your comfort zone. You should enjoy yourself while preparing your favorite dishes. Prepare items that you know you can make and save the more difficult recipes for when you have more relaxed time. Round out your menu, when possible with items that can be store bought.

Keep in mind all of your resources for your dinner. Check your refrigerator and freezer space. If you know you will be hosting a large gathering, start to clear out the fridge a week before, that way you have plenty of room for your make-ahead dishes and anything that has to be kept refrigerated before serving. Also, make sure that your oven can hold everything that needs to be reheated. Be sure that you have enough serving dishes and the right number of dishes and flatware.

Make a schedule so you know what order you will prepare the dishes in on the day they are being served. If you will need to defrost anything, that should be highlighted and the time for defrosting properly should be noted. If dishes need to be baked ahead, plan for those times as well. Some dishes can be par-baked. That means to bake them partially, then finish baking them before they are served. This will save valuable oven space and time on your dinner day.

Choosing The Menu - The two appetizers (one hot and one cold) are a good way to get the meal started as this will provide your guests with something to hold them over until the main course is on the table. Having a cold appetizer, such as a vegetable platter with dips, cheese board with fruit, olives and crackers or even a room temperature option such as an onion tart or bruschetta, will save valuable oven space and can be made ahead and stored in the refrigerator. There are so many make-ahead hot appetizer choices like spinach pies, crostini, fondues, and baked brie. Prepping them ahead of time and heating them at the last minute should provide a simple, but elegant addition to your meal. Appetizers give you time to finish warming the soup or plating the salad as well as getting the main dishes into the oven for reheating.

The first course, a soup or salad, should be made well in advance so all you have to do is bring it to room temperature, serve it chilled, or in the case of a soup, heat it on the stove at the last minute. Keep in mind that if you have only one oven, serving a soup like French Onion, where you would have to broil the cheese on top before serving, might not be a great choice. Choose a soup that can be made well ahead of time and reheated on the stovetop. As your serving your first course, your main course and side dishes should be warming. Double ovens and warming ovens, some of the newest kitchen essentials make this easy since you can set different warming temperatures.

The main course should be something that is made ahead and kept warm, especially if you are serving a crowd. A roast, turkey, ham, stew or even a casserole-like dish such as lasagna would all be good choices. If you have an oven-based main course, the remainder of the meal comes together very fast. Keep in mind that when you make a roast or a turkey, the meat needs to stand for at least 20 minutes to allow the juices to redistribute back into the meat before cutting. This buys you a bunch of time to heat the side dishes.

I prefer to serve two sides to give my guests a choice, especially if some like vegetables and some don’t. One side would be something starchy such as mashed or baked potatoes, a rice or grain dish or an interesting stuffing or baked pasta. These can be made a day ahead and reheated right before serving. Fresh pasta while it is impressive to serve, requires a good bit of juggling pots and sauces, and a lot of plates. Too much stress when you have other dishes that need to get done. Save this option for a smaller group or another less formal occasion.

The other side dish should be a vegetable dish that everyone would like. Again, the recipe should be one that can be made ahead and reheated. Good suggestions for a vegetable dish are to make any vegetables that do not wilt easily or to prepare a vegetable gratin dish. This is typically a layered dish with cheeses and cream. It can be prepped up to the point of cooking, set aside and baked right before serving (while those appetizers and soups are being served).
Once the main meal is served and you’ve taken time to clear the table, you can get the coffee pot going and set out any of your desserts. Sometimes, I find that dessert isn’t served until hours later when everyone starts to get hungry again. If you like to bake, certainly make your pies and cakes the day before and reheat before serving. If on the other hand, you’ve made all your other dishes, treat yourself to something special at your local bakery, or have your guests bring desserts. You should remind them, though, that you don’t want anything that needs to be refrigerated unless you know you will have room. Have you ever seen an empty refrigerator during a holiday meal preparation?

The holidays are a wonderful time of year to celebrate and share your favorite family dishes. The instant feedback and gratification you receive from your guests makes all the preparation worthwhile. Incorporating many of these tips into your menu this year will assure you have a relaxing and enjoyable feast!

The Trimmings - Never Enough Leftovers

2006-11-10T21:26:00.000-05:00

It's hard to believe that Thanksgiving is upon us once again. The deluge of turkey information that I received through various media this year is quite amazing. With the increased interest in home cooking, every publisher out there is riding the tails of this holiday season's first festive meal preparation.

Rather than go into a littany of tips and hints on how to buy and cook the perfect turkey which you can easily obtain just by typing in "turkey" in google, I would rather share with you some really fast, but delicious recipes for side dishes. Let's be honest, who really wants all that turkey? It's the trimmings that there's never enough leftovers for. Did you ever see a recipe for leftover maple streusel sweet potatoes? Or, leftover stuffing? No, of course not!

So, here they are. I hope you enjoy them as much as my family does. You might want to make extra because really, there is never enough of the sides leftover for lunch the next day!

Creamy Maple Crusted Sweet Potatoes

6 Cups Sweet Potatoes, hot mashed (about 4 pounds)
3/4 Cup Half and Half
3 Tablespoons Butter, softened
2 Tablespoons honey
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cumin
Cooking Spray
1/2 Cup Packed Brown Sugar

Preheat oven to 400°F. Bake sweet potatoes for about 30 to 40 minutes or until soft. Let cool slightly and then cut in half and scoop out potato. Mash the potatoes first, to make it easier to blend with the other ingredients.

Combine the mashed potatoes with the next ingredients through cumin in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).

Apple, Sausage and Fennel Stuffing

6 sweet Italian sausage links, casings removed
1 package, corn bread stuffing mix
2 Tbs. Unsalted Butter
10 Shallots, peeled and cut into 1/2-inch-thick slices
1 Fennel Bulb, trimmed and cut into 1/2-inch dice
1 stalk Celery, cut into 1/2-inch dice
1 1/2 Cups Toasted Walnuts, coarsely chopped
2 tart Apples, peeled, cored and cut into 1/4-inch dice
Salt and Freshly Ground Pepper, to taste
1/2 Tsp. Finely Ground Coriander
2 Tsp. Fresh Thyme, chopped
2 Tsp. Fresh Sage, chopped
1 Cup Golden Raisins
3 Cups Milk (3 to 4)

Crumble the sausage links into a large sauté pan and cook until sausage is brown; breaking up the bits as you stir the pieces. With a slotted spoon, remove the sausage and drain all but 2 tablespoons of the rendered sausage fat.

Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.

In the same sauté pan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Add the fennel, celery, walnuts and apples and sauté, stirring occasionally, until the fennel is tender, 3 to 4 minutes more. Season with salt and pepper. Remove from the heat and add the sausage. Mix well.

In a large bowl, combine the cornbread stuffing mix and the sausage mixture. Add the coriander, thyme, sage, raisins and the 3 cups milk and stir gently to mix. Let stand, stirring occasionally, until the milk is absorbed, about 30 minutes. If the stuffing seems dry, add more milk as needed. Adjust the seasonings with salt and pepper.

Transfer the stuffing to the prepared baking dish and bake until browned and crispy, about 1 hour.

The Pressure Cooker Saved Dinner

2006-10-26T13:12:00.000-04:00

It's been awhile since I had a chance to blog. My cooking lessons and private clients schedule has certainly kept me busy this month. I'm frequently asked if I cook dinner for my own family, even when I've been out cooking all day. The answer is an emphatic "YES"! My family and me are spoiled with fresh made dinners. In fact, on the odd day where I really can't prepare a meal, our most prized takeout would be sushi - something I love to make, but don't like how long it takes to make. We've tried other foods and are usually disappointed after our meal.

Last night, I was really running around trying to get my work done, taxi my daughter to her martial arts class and get dinner on the table. With the clock ticking away, it seemed it wasn't going to happen. However, I grabbed one of my favorite new cookbooks, "The Healthy Hedonist", by Myra Kornfeld and quickly scanned over the index as to what I could do with that butternut squash on the counter. Mind you, I only had 30 minutes to get dinner on the table (..this truly happens...Rachael Ray!)and everyone knows how long it takes to make anything with butternut squash. However, after a minute of thought I quickly realized that I could throw together Myra's "Autumn Harvest Red Lentil Soup" if I used my pressure cooker.

It was a terrific success. I simply utilized the ingredients she suggests, converted the cooking times to that of the pressure cooker. Served with a side of mesclun greens with fennel, proscuitto and vinaigrette, with a crustly loaf of Italian bread, we had a complete meal. In fact, I ate the leftover soup today for lunch and it was delicious.

Many recipes can be converted to be cooked in a pressure cooker. You can find so much information from the various manufacturers and popular pressure cooking cookbooks.

Below are a few of the popular brands and cookbooks. And, I've included a link to Myra's cookbook - so many delicious recipes for people who like to be vegetarian part of the time or as they say, Flexitarian.

Enjoy!

National Pizza Month

2006-10-08T20:35:00.000-04:00

Besides the fact that I love the Fall; watching the leaves turn, picking pumpkins and feeling that warm sun and cool air at the same time, I absolutely love the fact that it's National Pizza Month. And, although we eat it regularly, there's no better time to create an excuse to have a pizza party.

Truthfully, I can eat pizza with just about any toppings. The variety of ways in which to top a pizza is endless and truly can be left to much imagination. Probably the most interesting combination of toppings I ever ate was pizza with pineapple and ham. I had ordered a "veggie" pizza in California and this is what they came back with. Here in New York, a veggie pizza is made with vegetables not fruit. However, it was truly a delicious change. It always amazes me how different pizza can be depending upon where you are in the country. But that's what makes it fascinating as well. There are really so many variations, you can never get board with this great chameleon of a meal!

My favorite pizza party is one in which you provide everyone a piece of dough that they stretch out into their own personal pizza. This is a great rainy-day activity. Or, even better when it's snowing out as heating the oven can save on those ever-increasing oil bills!

Select a large combination of toppings and then let each person make their own pie. Once they are baked, everyone gets to share their pie (or not...) with the others. It makes for a truly fun eating experience.

To get you started on your way to making your own pizza party, here is a very basic recipe. Keep in mind that the crust can also be made with whole wheat or even with added herbs for variety. There is an abundance of pizza recipes out there and with a little of your own imagination I'm sure you will come up with pizza combinations of ingredients you love.

And, if you're not up to making your own dough, you can simply ask to buy some at your favorite pizza place. They are usually very happy to sell the dough as well. Or buy, pre-baked pizza shells at your local grocery. They work just as well for the decorating portion of the party.

Bon Appetit!

Basic Pizza Dough
makes 3 crusts

2 Packages Active Dry Yeast
1 1/2 Cups Warm Water (105º to 115º)
1/2 teaspoon sugar
3 3/4 Cups All-purpose Flour (3 3/4 to 4 Cups, you need some for dusting)
1 teaspoon salt
1 Tablespoon Olive Oil

Dissolve yeast in warm water in large bowl. Wait a few minutes to let the yeast activate. Mix the flour with the salt. When the yeast has "bloomed" stir in half of the flour, then the oil. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place for 20 minutes. (If you have a stand mixer with dough hook, you can easily knead the dough in the mixer).

Punch down dough. Cover and refrigerate for at least 2 hours but no longer than 48 hours. (Punch down dough as necessary.)

Note: Letting the dough rest will allow the gluten in the flour to relax making it easier to stretch the dough into your pizza pie.

To assemble pizza:

Heat oven to 500°F. Place pizza stone at bottom rack of oven and preheat for at least 30 minutes.

Divide the dough into 3 pieces. On floured table, stretch each piece into a flat round. Lift pizza circle and stretch with knuckles into larger circle being careful not to tear the dough. When slightly stretched, place on floured table and roll out into larger circle with rolling pin, turning dough slightly each time to complete the round.

(Topping ingredient quantities are for one pie)

Spread over dough with rubber scraper:
1 can (8 ounces) pizza sauce

Choose 2 or 3 of your favorite toppings and sprinkle them over the sauce:
1 cup sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup sliced ripe olives
A few thinly sliced onion rings
1/2 package (3 1/2-ounce size) thinly sliced pepperoni
1/4 pound hamburger or sausage, cooked
Other favorite topping (I love smoked gouda with carmelized mushrooms and onions with a bit of chopped rosemary leaves...yummmm! No sauce..just a "white" pizza).

Sprinkle over the toppings:
1 1/2 cups shredded Mozzarella cheese (6 ounces)

Here are some recommended pizza cookbooks that you might be interested in:

Parents Against Junk Food

2006-09-22T08:28:00.000-04:00

Well it's no surprise that someday, someone would finally realize that we are killing our kids with school food. The quality of the food served in our nation's school cafeterias leaves much to be desired. And, the amazing availability of all food and drinks that are unhealthy is astonishing. Are the schools in business to "make money" by teasing our kids with unhealthy snacks and sodas? They must be as we all know it's a sure thing when a child with some extra change sees a vending machine loaded with treats!
Hurray for a new website that promotes healthy eating in our schools.

Parents Against Junk Food is a nonprofit organization with a simple mission: to Stop the Sale of Junk Food in America's Schools. They are
devoted to eliminating junk food from our public school system. No sodas. No candy bars. No chips. No processed lunch or foods of minimal nutritional value. They want us all to ask our public schools to feed both body and mind properly, to take seriously their role as guardians of our children’s health and welfare. It is time to take the corporate profit out of school lunches and replace it with common sense, good nutrition, and the love and care that our children surely deserve.

This organization is the brainchild of Christopher Kimball Founder & Editor, America’s Test Kitchen (one of my most favorite cooking magazines and websites).I urge all parents out there to visit http://www.parentsagainstjunkfood.org/. There you can register for a free subscription to their monthly newsletter. You can also read up on everything about making sure our kids eat healthier.

There have been many studies that suggest that if our children keep eating these non-nutritional foods, almost all of them will end up obese, diabetic and who knows what else. As adults we need to take responsibility for what our children have access to and provide them with healthy, delicious alternatives. We can, and should, speak up about the quality of the lunches in our schools. It's at least a start toward healthier eating habits.

Spices - Are they too old to use?

2006-09-22T08:14:00.000-04:00

This is a question that is frequently asked, especially for those of us who purchase unusual spices that only get used for that special new recipe. Typically what happens is we find a new spice we've never encountered, buy it, use it, figure out that it's not something we'd eat every day, and then it ends up in the back of the cabinet.

Last Sunday in the USA Weekend section of the newspaper I found a very creative advertisement from the McCormick spice company. I thought it was a very clever way to promote sales of their spices and herbs. The headline read, "Do you know the signs of aging?". The ad had two spice containers. The rectangular tin and the bottle with the grayish-blue labels and caps. These were spices I used when I first got married! And sure enough, the ad stated that if you saw "Baltimore, MD" on the label or if you still had a rectangular tin of some spices, they were at least 15 years old!

Spices and herbs don't last forever. And, if you happen to use really old ones, they either don't add much flavor, or will absolutely spoil the dish because some, especially ones with oily compositions, can become rancid or bitter. I applaud McCormick for raising national awareness about the freshness of spices and herbs. It really does make a difference.

Cleaning out the spice cabinet should become part of your "spring" cleaning. If you visit the McCormick website, they have a page that will guide you into finding out if your spices are fresh.

Recall on Bagged Spinach

2006-09-15T08:50:00.000-04:00

I was truly upset last night when on the news I heard about the recall of fresh bagged spinach. This has been probably one of my favorite quick salad bases. The FDA has announced an e.coli breakout and reported a death from this spinach. To be safe, refrain from using any bagged spinach until the FDA clearly finds out what happened. Click on the link above for more details.

Teaching at the Viking School

2006-09-13T10:19:00.000-04:00

Over the years I have had many requests from people as to where I teach. Up until now, I have only been providing private cooking lessons in the home. But as of next week, I will start teaching some classes at the Viking Cooking School at Loaves and Fishes in Garden City, NY.

I am very excited about this opportunity as it is a wonderful facility. The course selection is interesting and comprehensive. If you love to cook and are looking for something to do this Fall, take a look at their course selections. You are most certainly going to find something that excites your palate!

Complete Viking Cooking School Garden City, NY Schedule - Learn More

Chef Lia's Viking Cooking School Schedule - Learn More

Certificate for Nutrition Concepts

2006-09-13T09:56:00.000-04:00

Since the spring I have been working on completing a home study course about nutrition concepts and controversies. It has always been a desire of mine to maybe, someday, become a certified nutritionist. However, going back to college right now is not really an option. So I found the next best thing self-study with online testing, which has been a real eye opener!

I have always been self motivated about learning. I am a voracious reader and have an intense desire to learn something new every day. In fact, I'd rather learn a few new things each day than only one! So in my quest to improve my understanding of nutrition as it relates to health issues, I embarked on this program recommended by the American Culinary Federation.

The 30-hour course is finally completed and I now understand a whole lot more about nutrition and health. My poor mother-in-law has lived with diabetes for half of her life. And, now she is in a rehab facility fighting for her kidneys not to fail. My appreciation for healthy eating habits has increased even more than it was since before the course.

It is a pleasure to see the results of my efforts to promote healthy eating. Both my husband and daughter have lowered their cholesterol significantly since I began cooking dinner regularly 6 years ago. I also have seen positive affects of my food choices. My clothes fit better, I lost 15 pounds, and I have way more energy!

My goal to continue to promote healthy eating hasn't changed. It's just become easier to understand and share since taking this course. And, now I am even more eager to continue my education of food and culinary topics.

I hope to continue to impart this knowledge through my work as a personal chef and cooking instructor here on Long Island.

Cookbooks and Recipe Testing

2006-08-28T22:08:00.000-04:00

I recently read a very interesting article by Neil Parmar in the August 2006 issue of Smart Money magazine. It's called "Cooked Books". Neil brings up a very good point that many newer cookbooks put out by celebrity chefs along with ghostwriters can be recipes for disaster as some or all of the recipes are hastily tested.

If you are an avid cookbook collector like I am, it is very disappointing to hear that these books are cranked out so quickly without proper "real life" testing. I have recently been asked to test recipes for a well known publication called "Cooks Illustrated". They are renowned for scientifically testing and taking apart recipes and cooking techniques to perfect each recipe. I have to say that every recipe I have tested so far has been either perfect or almost perfect. And that's the reason that they ask "home cooks" to test their recipes before publication.

It can be time consuming and expensive to depend upon recipe testers. But some cookbook authors like Mario Batali will use them as backup when unsure about how a recipe is working. Recipes prepared in commercial kitchens with every gadget known to the culinary world may not always work well in a home cooking environment. Many celebrity recipes were created for restaurants. Translation to the home cook can be daunting.

However there are many cookbooks today that are specifically created for the home chef. These recipes are typically tested and retested in varying home cooking environments before publication.

So, buyer beware. If you should be in the market for a new cookbook as apparently many people are today, just keep in mind that there may be some flaws in the recipes. As such, you shouldn't blame yourself if the recipe fails. Check and double check the recipe to see if you notice something unusual. Some publishers will post edits on their websites, some not. Keep track of what went wrong and edit as you go if necessary. Many times recipes can be used as a guide for ingredients and you can add and delete at will. The exception is in baking where exact measurements are critical to the finished product.

Trust the classic cookbooks and avid cooking websites. These recipes are typically tested for the home cook.

Happy Cooking!

Coleslaw Many Different Ways

2006-08-12T15:25:00.000-04:00

It had never occurred to me just how many different ways you can make cabbage into a delightfully tasty coleslaw - the perfect side dish to any barbeque meal.

I suppose the most typical application for a perfect coleslaw is alongside a tender, sweet barbeque pulled pork. I though, like to add this crunchy salad as a side to even an asian-style pork roast or just a plain-old hamburger.

The nice thing about coleslaw is that it tastes even better the next day. So preparing it ahead is a great timesaver when you have people over for a bbq.

There are many different recipes for coleslaw and I've been making most frequently a version without mayonnaise. Yes! Without mayonnaise. And it is delicious.

Here are two of my favorite coleslaw recipes. I hope you enjoy crunching along with me.

Carolina Coleslaw

Serves 12

1 Large Head Cabbage (about 3 Pounds), cored
1 Pound Pared and Shredded Carrots
1 Chopped Green Bell Pepper
1 Chopped Sweet Onion
2/3 Cup Vegetable Oil
1 Cup Cider Vinegar
1 Teaspoon Celery Seed
1 Teaspoon Salt
1 Teaspoon Dry Mustard
1 Cup Sugar

Shred cabbage into a large bowl; toss with shredded carrots, green bell pepper and sweet onion.

In saucepan bring to boil vegetable oil, cider vinegar, celery seed, salt, dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and then pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate overnight.

Asian Coleslaw

Serves 5
1 Tablespoon Sugar
3 Tablespoons Rice Vinegar
1 Tablespoon Low-sodium Soy Sauce
2 Teaspoons Dark Sesame Oil
4 Cups Cabbage-and-carrot Coleslaw
2 tablespoons sesame seeds

Combine sugar, rice vinegar, soy sauce, and sesame oil. Pour dressing over cabbage-and-carrot coleslaw, toss to coat. Sprinkle on sesame seeds. Chill until ready to serve.