Long Island Chef Service - Home Cooking Consultant - Private Cooking Classes

New Blog Location

2010-11-07T10:40:00.003-05:00

Hi All,

Just an FYI...I've moved my blog to ChefLia.com/blog

Great Lesson Week!

2010-11-06T20:09:00.003-04:00

Recently I've been having an amazing time with my cooking students. They are so enthusiastic and love to be in the kitchen as much as I do. Not only do I love being in the kitchen, but I really love playing with food and recipes that I don't get to make very often for myself. This week was a great week of fun and adventure in the kitchen.

Just to whet your appetite, some of the dishes were Homemade Gnocchi with Wild Mushroom Ragu, Blueberry Tart, Butternut Squash and Apple Soup, Clams with an Herb Butter Sauce and many more, but these were a few of the highlights.

I thank all my students for welcoming me into their wondeful kitchens and for allowing me to have fun doing my job!

Gluten Free Recipe Resources and Info

2010-06-25T22:03:00.005-04:00

Many times I'm asked to cook for people with Celiac disease or teach cooking classes for those wishing to cook gluten free. There are abundant resources and products on the market today that can make gluten=free living much easier than it was 10 years ago.

One of my go to cookbooks is "1,000 Gluten-Free Recipes" by Carol Fenster, published by Wiley. It's like getting 5 cookbooks in 1! It has 172 Breakfast Dishes, Muffins, and Breads 75 Sandwiches, Salads, and Soups 106 Pasta, Grain, Bean, and Vegetable Dishes 205 Main Courses 377 Cookies, Cakes, Pies, and Other Desserts And Much More! For the best all-purpose gluten-free cookbook, look no further. Inside, you'll find delicious gluten-free versions of foods you crave-including muffins, breads, pizzas, pastas, casseroles, cookies, bars, cakes, and pies. You'll also discover hundreds of recipes for all-American favorites, flavorful international dishes, and sophisticated special-occasion fare. It's everything you need to serve satisfying gluten-free meals 365 days a year!

You can purchase this book online at Wiley's site.

Other resources that are available are magazines such as "Living Without" and a great website called Glutenfreeda.com. I also am very happy with the gluten-free products from Bob's Redmill.

These resources have truly aided me in cooking for clients and friends with Celiac disease. I hope that they will help you too. I've learned that gluten-free doesn't necessarily mean you can't enjoy some of the foods you've loved to eat. With the suggested modifications and great recipes you'll be enjoying many delicious dishes and desserts. Your family and friends will enjoy the food as well so you don't have to make separate meals.

Quick Fish Bites Easy My Meal Prep Time

2010-04-15T11:19:00.009-04:00

Recently I decided it was time to incorporate more fish into my diet. This is somewhat of a challenge since my family doesn't like real fish dishes. Oh, yes, they love their sushi...but I'm talking about baked, broiled or grilled fish dishes with fresh salsas, spice rubs or other delicious toppings.

Funny thing is I cook these dishes all the time for my clients. But for me to make my own dinner then cook something else for the family. Well, it's just inconvenient. So I came up with a better solution, at least until I can make them converts! I am going to eat my fish when they aren't around, ha!

So today, I opened a can of Wild Smoke Sardines that I was harboring in my cupboard for a few weeks. Sardines are not at all fishy. They are extremely savory and add a depth of flavor you would have to taste to know. We used to have them out a family meals when I was a kid. I don't remember liking them then, though...kinda weird looking right?

Well, back to my quick bite...In the fridge, I also had a few slices of smoked salmon left. I grabbed a box of Triscuits, some lite cream cheese, capers, a sliced tomato and "wala!"... I had myself a delicious lite lunch! I even drank some pomegranate green tea and had a few spoonfuls of hummus on some of the crackers. These little cracker meals are perfect for me. Left plenty of room for me to snack on some fruit later.

It's amazing how these little cans of already cooked fish can easily meld into my diet changes. I'm really looking into trying other already cooked fish dishes. They will most easily help me to start my quest into quick fish bites.

Here's a recipe for a pasta dish I found at: planetgreen.com Sounds yummy. Can't wait to give it a try. But I'll sub whole grain pasta..just to go with the diet rules!

Pasta with Italian Parsley and Smoked Sardines

Serves 4

4 tbsp olive oil

1/2 cup yellow or red onion, minced finely

3 cloves garlic, crushed

Salt and Pepper

Zest of 1 lemon

1 lb dried penne pasta

2 4 ¼ oz cans of imported smoked sardines packed in olive oil (try Portuguese or Spanish sardines which are frequently a product of Morocco)

2 cups of flat leaf Italian parsley

1/2 cup dry white wine

1/2 cup chicken or veggie stock

1/3 cup pasta water (see below)

1 tbsp capers

Juice of 1 lemon

Pecorino-Romano or Parmesan cheese for garnish

Method

1. Fill a large pot with water and turn to a rolling boil. Add a good handful of salt. In Italy they say you want your pasta water to taste "like the sea."

2. While that's heating up, start prepping all your veggies and get them ready to cook if you haven't already.

3. Heat up a pan and add 2 tbsp olive oil. When the pan is hot add your garlic and onion. Add a good pinch of salt and a couple cracks off a pepper grinder and stir. Sweat and caramelize the onions a bit so that there is only a hint of browning. Add the lemon zest to the onions.

4. While the onions are going, add your pasta to the boiling water. The pasta will probably need about 7 minutes before it's al dente and ready to be drained (reserve 1/3 cup of the pasta water).

5. Carefully open the tins of fish, drain the oil out and discard it. Add the pieces of fish, if they're large feel free to break them up with a spoon (by the time this dish is done they'll be broken up into flakey, bite-sized pieces).

6. Add the parsley and stir in to incorporate. The pan will spit and crackle a bit.

7. Add the white wine and let it reduce a lot. There should only be a small amount of liquid remaining.

8. Add your stock and reduce a bit further. Then add the pasta water and turn the heat down to a simmer for another minute.

9. Add all of your drained pasta to the sauce (you may need to transfer all of this into a big bowl or the pot you cooked the pasta in). Add capers and the juice of a lemon. Season liberally with pepper and 2 tbsp of good extra virgin olive oil.

10. Plate it up and sprinkle with a nice finishing sea salt, a few shavings of Pecorino-Romano or Parmesan cheese, and maybe even an extra squeeze of lemon.

Italian Regina Cookies

2010-03-05T16:00:00.002-05:00

For many years I've been trying to replicate those delicious little crunchy sesame-coated biscuit cookies only found in Italian bakeries. I happen to love biscotti cookies the best. So these Regina cookies are a great add-on to my collection of crunchy cookies that go great with a cup of tea or coffee.

Well, finally I happened upon a recipe posted on the Minneapolis Food Examiner. With a bit of tweaking here and there, I now have a delicious copy of the bakery originals. I hope you enjoy them too!

Sesame Regina Cookies

8 tablespoons unsalted butter softened

1/2 cup granulated sugar

2 egg yolks

1/2 teaspoons vanilla

1/2 cup milk

zest of 1 small orange or 1 lemon

2 cups flour

2 teaspoons baking powder

1 cup sesame seeds

1/4 cup milk for brushing

Preheat oven to 375 degrees F. Place parchment paper on two baking sheets.

In a medium bowl combine the flour and baking powder. In a large mixing bowl (can use hand-held or stand mixer) beat the butter and sugar together. In separate additions, beat in the egg yolks, vanilla, zest and milk. Slowly add the flour mixture. Beat until the flour is added and the mixture combines into a ball. (It should cling to the beaters.) Cover and refrigerate for one hour or up to a day. (You may also make this ahead and freeze up to a week.)

Remove dough from the refrigerator and divide into four equal parts. Shape each piece into a ball. Keep other balls of dough in fridge while you work with the first ball. Divide each ball into four smaller balls (about 2 inches each). Roll ball in palm to make about an eight inch rope. With a knife, cut each rope into 2 inch pieces. Brush with milk and roll in sesame seeds. Place 1-2 inches apart on baking sheet.

Bake for twenty minutes until the cookies just start to brown. Bake each sheet separately - it allows for more uniform cooking. You may bake up to 25 minutes if you prefer your cookies browned. Cool on a rack.

Store in an airtight container. They last a good two weeks. But I bet you won't have them that long!

Feta Cheese - Why are so many brands different?

2010-02-24T18:41:00.002-05:00

Yesterday I was perusing my fridge deciding what to make for dinner. I recently acquired a greek cookbook that is overwhelming huge, but has great recipes - "Vefa's Kitchen". Leafing through I realized I still had some leftover phyllo from a cookdate with another chef friend. That day we made a pie out of butternut, squash, bacon and kale. It was delicious. So I was thinking why not make Spanakopita. I try to get a piece every time we eat Greek. But it's probably just as easy to make at home. After a visit to Trader Joe's, my daughter and I were ready to begin our quest for the perfect spinach pie.

Preheat the oven to 350 degrees. Take a 16 ounce bag of frozen spinach. Cook for about 5 minutes and drain well. Add to it, 1 cup chopped scallions, 1/2 cup chopped fresh dill, 1/2 cup chopped fresh parsley, 3 tablespoons melted clarified butter, 1 container (16 ounces) of feta cheese, crumbled, 2 eggs, salt and pepper, to taste. Mix well.

Take an 8 x 8" baking pan (we used a glass pyrex one) and spray with cooking spray. Lay 6 - 8 pieces of phyllo at the bottom. Make sure to brush each layer lightly with olive oil. Add the spinach mixture and then place 6 - 8 layers of phyllo on top. Again, brush each layer lightly with olive oil. Fold in the edges all around, and then spritz with a bit of water (not too much). This will help the crust crisp up nicely.

Bake for 35 - 40 minutes. Watch carefully as the dough can brown too much. Cool for 10 -15 minutes before serving. Enjoy!

Our pie was truly delicious and there is not one piece left today. Even the leftovers were great.

So, I pondered the varying tastes of feta depending upon the manufacturer. The Trader Joe's feta was delicious. Creamy, with a mild tart taste. It was so delicious I don't think I'll ever be able to buy a supermarket brand again. It did say it was imported from Greece...and it was in a brine. I'm drooling just thinking about how awful it is that we used all of it for the pie. Well, I guess I'll have to make another trip to TJ's. I am thinking of a nice Greek Salad with Kalamata Olives at the end of the week!

Lentils and Rice with Indian Spices

2010-02-16T16:12:00.004-05:00

Today was a dreary, snowy day. I took it upon myself to clean out the pantry that has been calling to me for months. Being an avid cook and personal chef, I tend to accumulate a vast array of ingredients. So today's find was a variety of rice mixtures, grains and lots of lentils; red, green, yellow. I was salivating just thinking about what I could do for a nice warm lunch.

So I rewarded myself after cleaning out the pantry with a nice mix of wild rice pilaf, cooked green and red lentils with dal curry spices, sauteed onions in butter and a bit of garlic paste and tomato paste. Nothing to it really. Just simmer the lentils for about 30 minutes in boiling water until soft. I threw a bay leaf in as well. Next I set my rice cooker to the task of steaming the wild rice mixture in chicken stock.

Next, I chopped a large onion, sauteed it in ghee (that's clarified butter found in Indian food stores) and added the garlic and a few tablespoons of tomato paste.

I mixed 2 cups lentils with 2 cups rice and the onion mixture. I like a lot of spice, so I added extra curry powder and garam masala to taste with a bit of salt. Since it looked really bland, I also added a 1/2 cup of frozen peas and topped it off with chopped scallion greens and a dollop of Major Grey's Mango Chutney for extra pizzaz.

Well, all I can say is that I LOVE cleaning out the pantry some days!

Food Network -Sorry to see you go

2010-01-08T17:34:00.002-05:00

I suppose by now, any of you that live in the NY Metro area know that Cablevision and Scripps Networks, owners of the Food Network are at an impasse about how much Cablevision should spend to air the Food Network channel. So they just took it off the air and keep playing a message saying how sorry they are that they had to stop airing the shows.

Being a personal chef and avid home cook, I entertain myself in the kitchen with music or I will have the tv on in the kitchen when I'm working on my various recipes. The channel I usually head for if there's no news to speak of is the Food Network. Although it's more entertaining than educational, I found it to be great background "noise" as I prepared my meals. Every so often I would pick up a tip or two or even laugh at the various cooking issues that come up during those ridiculously difficult cooking competitions. Although there are some show hosts voices that irritate me, I truly enjoyed seeing what was on their menu for the day. It never hurts to get more input.

Yes, Food Network might not be as educational as watching cooking shows by Lidia Bastianich or Mary Ann Esposito or my prized DVD collection of Julia Child on public television, but what I liked most is that every show, regardless of the topic related in some way to food. And, I never had to pick up the remote with my dirty hands to channel surf after a program was over. How I hate having to find something to watch. The Food Network was like the radio my grandmother always had on to WOR...always in the background, never had to turn the dial. Oh, so easy.

I'm hoping that these two media companies will work out a deal...but in the meantime I will have to satisfy my lack of food tv by listening to all those new tunes I've added to my ipod, working on some new recipes for my clients and catching up with all those cooking magazines and cookbooks that are stacked on my coffee table!

Where to get no fuss home-cooked meals

2009-09-10T09:07:00.003-04:00

Yesterday, Newsday published a great article about how to prepare dinner simply for your family now that school has started. I'm honored to have been mentioned in this article since I've been doing just that for the last 5 years. It also mentions other businesses on Long Island that help create meals, but it's nice to know that Personal Chefs still have a place here on Long Island.

Here's a link to the article. "Where to Get No Fuss Home-Cooked Meals"

Rice Cooker Review - Zojirushi

2009-08-30T12:29:00.005-04:00

For many years I've owned a typical on/off rice cooker that had an aluminum bowl, glass lid and a switch which was on or off. It is fairly big, you can make 20 servings of rice. Almost too big for the average 4 person family. So, I used it anyway, and the results were always less than perfect. The steam would escape from the glass lid, so I had to pack the lid down with wet paper towels around the edge. It would make such a mess spitting the sticky liquid out of the lid, that I had to be sure to put it on the counter where I wouldn't care what mess it made. It also would leave a huge amount of rice burned at the bottom. Just didn't care for the inferior quality of this cheap rice cooker. But for keeping things warm, it works great.

I love rice! But I hate cooking it on the stove top where it inevitably boils over and makes a huge mess on my glass cooktop if I'm busy with other parts of the meal. So I then experimented with making rice in a corning ware bowl in the microwave. Okay, a bit better results, but still a mess at the bottom of the microwave turntable and the dish itself was gluey on the outside. Not so pretty to serve up your rice this way.

So, recently, I got all excited about a new wave of rice cookers that just hit the markets. I just had to have one! I purchased a Zojirushi Induction Heating System Rice Cooker and Warmer. It's the smaller one that makes up to 5.5 cups. Just perfect for my family of 3. It has built in computer logic that knows just what to do depending on the type of rice you are cooking. I bought the Zojirushi over the other asian brands as they have the most U.S. support and all the controls are in English.

My first batch of brown sweet rice was awesome. Tender to the tooth (al dente as we say in Italian) and so amazingly perfect. The next batch of sushi rice, was even more amazing. Perfectly separate, but still slightly sticky grains. Again perfectly cooked. Not too hard or soft. Then I experimented with steel cut oats. Love these for breakfast, but again, hate having to watch over the pot on the stove. Amazing! The oats were again, perfectly cooked with a nice pleasing texture. Today I will make a batch of brown rice with the GABA BROWN feature. It actually activates brown rice for increased nutritional values. Takes a bit longer to cook, over 2 hours, but if you set it and forget it until dinner, it will be ready just in time. There are also timer features that you can set so your rice or grains are ready when you are.

I have to say that I didn't think spending over $200 for a rice cooker would be worth it...but if you love rice and grains as much as I do, you'll love this rice cooker. No muss, no fuss, and perfectly cooked rice every time!

Here's the link for the exact model I purchased.

Chef Lia Soscia's Brasciole Recipe

2009-08-03T07:50:00.000-04:00

Thanks for the opportunity to share a recipe with you!

Growing up with my grandparent's was an amazing culinary adventure. My grandfather was from Sicily and emigrated here back in the 1920's. He became one of the leading sales reps in the NY City area for Progresso Foods when these products were first being imported from Italy. Because he and my father were food brokers, I had access an amazing pantry in the basement of high quality Italian ingredients. Many weekends were spent, not playing outside with friends, but in the kitchen developing creative meals for the family. This long-term love for cooking encouraged me to start my own personal chef service 4 years ago here on Long Island. Since I cook for clients and need to make many meals at one service, I've developed ways in which to incorporate my pressure cooker to handle long cooking tasks. This recipe for brasciole are done in a much shorter amount of time, but are really tender as if they were braised for hours. The sauce is also delightful with your favorite pasta.

Lia's Brasciole

Serves 4

4 Each Thin Sliced Beef, top round sliced thin for brasciole
1/2 Cup Bread Crumbs
2 Cloves Garlic, minced
1/2 Medium Onion, minced
1/4 Cup Flat Leaf Parsley, minced
1/4 Cup Grated Parmesan Cheese
2 Tablespoons Pine Nut (pignolia)
3 Tablespoons Raisins
1 Each Egg White
Salt and Pepper, to taste
4 Slices Prosciutto
1/4 Cup Flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 Can (28 Oz) Crushed Tomatoes
1/4 Cup Red Wine
1 Tablespoon Italian Seasoning
Pressure Cooker
Kitchen twine

1. Process garlic, onion, and parsley until finely minced in a chopper or food processor. Blend this mixture with the bread crumbs, cheese, salt, pepper, pine nuts,raisins and egg white.

2. Lay a slice of prosciutto over a piece of brasciole meat. Place the stuffing on top of the prosciutto. Roll and tie with twine to secure. Dredge the rolls lightly in flour and set aside.

3. Heat the pressure cooker and add the butter and olive oil. Brown the brasciole rolls on all sides. You may have to do this in batches to fit in the cooker. When finished browning, remove meat and add the wine to deglaze pan. Add the crushed tomatoes and the italian seasoning. Add the rolls back to pressure cooker (it is okay to stack them on top of eachother) and bring the sauce to a boil. Close the lid and cook the rolls for 20 minutes, (you may need to vary the time depending upon your pressure cooker, and the number and thickness of the rolls). Release the pressure naturally. If the rolls are not tender enough (test with a fork), you can continue to simmer them in the sauce until desired doneness or recover the pressure cooker and cook for an additional 10 minutes, and check again. Taste the sauce and season with salt and pepper, to taste.

Long Island Chef, Lia Soscia, CPC Wins Recipe Of The Year Award At National Convention

2009-08-03T07:47:00.003-04:00

Chef Lia Soscia, Certified Personal Chef with the United States Personal Chef Association (USPCA) has taken top honors for Recipe Of The Year during the 2009 USPCA national convention in New Orleans, LA.

Chef Soscia's winning recipe was a Brasciole (pronounced bra'zhul) dish that she created for her Personal Chef Service clients. "I am always searching for recipes that work for me for my clients. Often times I find that the best recipes are a blend of two or more proven dishes that compliment each other" Chef Soscia stated.

Chef Lia Soscia is owner/operator of Home Cooking Consultant, a Personal Chef Service operating in Long Island, NY since 2004. Chef Soscia is a graduate of the Culinary Business Academy which provides specialized business development training for culinary talented individuals.

Judges for this annual competition consisted of professional members within the USPCA. Chef Donna Mintz of Basil And Barbells PCS in New York stated "My vote is for Lia's Brasciole. I saw this recipe, tried it and OMG! It was amazing and although the ingredient list is extensive, the recipe is not very difficult". "This recipe is one I would and could use for clients. It freezes well, is written for pressure cooker - not my thing, but easily adapts to stovetop or oven" stated USPCA Certified Personal Chef Barbara Converse, owner of Dining By Design PCS in Boca Raton, FL.

Several hundred personal chefs from throughout the United States and Canada converged on New Orleans this July to participate in educational workshops, business seminars and to hear from industry experts on a wide variety of subjects of importance to independent culinary business operators. "The annual convention is primarily a business building and educational event designed to help independent personal chefs strengthen their business and expand their service" stated USPCA President Chef Gail Kenagy. She continued, "Each year we are faced with a huge stack of recipe entries. Judges spend countless hours reviewing and qualifying recipes. This decision is not easy. USPCA members are a creative bunch and always amaze me with their unique talents".

Slow Summer Cooking During a Heat Wave

2009-07-28T13:42:00.003-04:00

I envy those of you with central air conditioning, especially on a day like today where it's really hot and humid outside and the kitchen gets all hot and sticky inside without that constant cool breeze. I'm working on a recipe test today for a slow cooker brisket. Perfect, I might add, for a hot day since the slow cooker doesn't generate a lot of heat for the kitchen.

The recipe is a sweet and sour version with lots of carrots, onions, celery and a red wine, brown sugar, and spice sauce. Can't wait to eat tonight! It may seem out of place for a summer meal, however, my grandmother used to always tell me that if you ate something hot when it is hot outside, you feel a bit cooler. I remember that feeling as well after dipping into her vegetable soup. So we'll see how cool I feel tonight...and I'm not crazy, I have the air conditioner running!

We're now listed on FoodBlogroll.com

2009-07-11T09:21:00.002-04:00

I'm proud to announce that this blog has just been added to foodieblogroll.com. This website compiles an amazing collection of blogs about food. It's an honor to be among them!

When "Pasta" is just not pasta

2009-07-06T18:43:00.003-04:00

For many years now, I've tried to find suitable substitutes for real Italian pasta. Not because I personally wanted to eat it, but because the ever increasing population of diabetics and those who are looking to reduce the "white" products (i.e. flour, sugar, white rice, bread, etc) from their diets. I truly don't mind being a guinea pig to try new products since I like to have personal knowledge of the product before I go and feed it to clients or friends and family.

I thought I would share my findings thus far:

Whole Wheat Pasta - any brand. I can't eat it with marinara sauce. I can barely eat it right after it's cooked. It's too "gummy" for my taste. I really love my pasta "al dente" which is practically impossible to do with whole wheat pasta products. However, I do find that if you use whole grain pasta in a baked pasta dish or even a liquidy cold salad, it stands up nicely.

Dreamfield's - this pasta product has more protein and less carbs than traditional pasta products. And, it cooks up almost like the real thing. This pasta can be served with red sauce or any other favorite pasta sauce and there is no noticeable conflict in taste as there is with whole wheat pastas. I am a big fan of this product that is sometimes hard to find in all the different shapes. They only make a few kinds.

Barilla Plus - this pasta is up there with Dreamfield's as far as having more protein (from bean flour) and that it cooks almost like the real thing. So when you can't find one, you can substitute the other.

Food for Life Ezekial 4:9 Whole Grain Pasta Penne - this IS NOT PASTA. It's really dense, gummy, and chewy. The taste is so strong you can't drown it out with any type of sauce. I ate it because it's "good for me"...but it was not pleasant. I don't recommend this product at all. However, I absolutely LOVE Ezekial bread, toasted with nut butter and homemade strawberry jam. I suppose if you could toast the pasta, it might taste better?!

Rice noodles - no particular brand. Only a good, in my opinion, for asian dishes. Rice "pasta" is very hard to keep "al dente" and have it taste good.

So this is where I am so far. If you know of another product brand I should try, please comment on this post. I will keep posting the results as they come in.

Father's Day Grilling

2009-06-08T21:11:00.008-04:00

Nothing pleases me more than when Father's Day roles around. Okay, partly because that week is my birthday, but the other reason is the excuse of finally getting outside to have a grill-fest. The sun is finally shining more, the evenings are longer, and the air is laced with delicious grilled aromas.

Several years ago I developed a peach grilling sauce which I'd like to share with you. I hope you come to like it as much as my family does. Happy Father's Day! I wish you the best bbq ever!

Chef Lia's Peach Grilling Sauce

The luscious blend of peaches, red peppers and ginger seasoned with brown sugar and spices creates a deliciously sweet and spicy barbeque sauce that can be used over a variety of meats and seafood. We developed this recipe in the field, under real camping conditions, and something about grilling out in the woods made us fall in love with this sauce.

1/2 cup green onions, chopped
2 garlic cloves, minced
1 tablespoon butter
2 pounds fresh peaches, peeled and chopped
1/2 cup light brown sugar, packed
3/4 cup peach preserves
1/4 cup rice vinegar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon cayenne pepper, optional
1/2 teaspoon paprika
1/2 teaspoon onion powder

1. Heat a large skillet over medium high heat and add the butter until just melted. Cook the onions and garlic in the butter until just tender. Remove from the heat and set aside.

2. Wash the fresh peaches. Peel and pit the peaches and chop into small pieces. Place peaches in a food processor or blender and process until the peaches are very finely chopped. Transfer the chopped peaches to a large saucepan.

3. [Chef's Note: To easily peel peaches, cut a small "X" in the bottom blossom end of the peach. Place in boiling water for about 30 to 60 seconds until the skin starts to wrinkle. Immediately remove peaches from boiling water and place in a bowl filled with ice water to cool. The peels will come off easily.]

4. Place the onion mixture in the food processor and process until finely chopped. Add to the peach mixture. Mix in the remaining 10 ingredients (brown sugar through onion powder) and mix thoroughly. Bring to a boil and reduce heat to a simmer. Simmer uncovered on low heat for about 10 minutes, stirring occasionally until the sauce thickens a bit.

5. Remove from the heat and cool. Place in a covered container and refrigerate for up to one week or store in the freezer for up to 2 months.

6. Brush peach sauce over your favorite meats during the last 15 minutes of grilling Be careful not to use too much, or to put it on too early, as the sugars may burn. Pour additional sauce on top after grilling for even more flavor.

May 9 2009 Stamp Out Hunger on Long Island!

2009-05-01T08:13:00.003-04:00

Letter Carriers Nationwide Food Drive
May 9, 2009

How YOU Can Help! It’s simple. Place non-perishable food items next to your mailbox for your letter carrier to pick up, or bring food donations to your local post office on Saturday, May 9.

Want to know more? Want to Volunteer? Visit us at www.stampouthungerli.com.

Come on Long Island....help feed our families in need.

Wine and Food Matcher

2009-04-30T08:20:00.003-04:00

I stumbled upon this fabulous widget that allows you to search for food and wine matches. I admit that I'm not the most savvy when it comes to the various wine and food combinations. Natatalie MacLean is a well-know wine expert and this widget is one of the most helpful tools I have found in years!

Try it for your menu this weekend. You'll see how fabulous this wine matcher is. And visit her website nataliemaclean.com as well as it is a valuable resource for everything wine.

Italian Pasta Party

2009-04-17T13:33:00.002-04:00

Here's an article that I wrote about throwing your own Children's Pasta Party. If you'd like to hire a chef to do this cooking party with you on Long Island, give us a call!

Bon Appetit!

Chef Lia

Cooking with Kids: How to Throw An Italian Pasta Party
Freshly prepared pasta, marinara sauce and homemade meatballs are a great way to involve children in helping to prepare the perfect party meal.
http://www.associatedcontent.comarticle/1627942/cooking_with_kids_how_to_throw_an_italian.html

Green Cooking

2009-03-14T19:51:00.005-04:00

Ok, there's been way too much hype on being green. So much so, that companies are now making many green profits by producing green products. In my dictionary, though, cooking green means literally cooking something green! But we'll get to that later.

There are many ways to "cook green" or in other words, without destroying our environment. Some of the ways in which to do this is to utilize containers that are reusable to store food such as glass corning or pyrex dishes. They come in many sizes and can be used right from the fridge to the oven or microwave. You will save a bunch of money on throw away plastic containers and you will also help to keep that stuff from the overflowing land fills.

Another way to be green in the kitchen is to utilize environmentally friendly products to clean with. There's so many brands out there to choose from. Pick one you like and go with it. Or make your own cleaners. There's a variety of resources on the web to show you how to make a great cleaner out of vinegar and water, or baking soda, or other natural ingredients.

There's even green cookware, that is, cookware that is made with a nonstick coating that doesn't give off poisonous gases when cooking. Now that one is a great improvement for us home cooks. You're already pretty green if you've used stainless steel, cast iron, or enameled cast iron which were always green and last a lifetime. But every home usually has at least one nonstick pan so I'm all for getting one of the newer ones that is both better for you and the planet. I've thrown way too many nonstick pans out in the garbage over the years since the finish always degrades. Next pan will be green, I promise!

A final way to be green...utilize local ingredients, where possible. This is more difficult here on Long Island in the winter...so I can't say that this task will be an easy one. But if you do visit our local farm stands in summer...than that's wonderful. This not only helps our planet but it keeps our farmers on Long Island! And, if you can't buy local than shop local, that is at the nearest store to your home to save on energy. Or at least ride your bike once in a while to the local market with a nice big backpack to carry your groceries in!

So back to Green Cooking and my definition therein. I share with you a quick green cooking recipe I made tonight for dinner. Takes but a few minutes and is oh so delicious!

Italian Style Steamed Spinach

1 package baby spinach
1 clove garlic pressed
2 tablespoons good quality extra virgin olive oil, for drizzling
Salt and Pepper, to taste
2 tablespoons pignolia nuts (pine nuts)

Place the spinach and pressed garlic in a microwave safe dish and cover with a vented plate cover (this is green since I don't use plastic wrap to cover dishes in the microwave..oh, and using the microwave is green since it uses less energy to cook food quickly). Cook on high for 1 minute until the spinach is wilted.

Drizzle the olive oil and season with salt and pepper. Toss with pine nuts and serve.

Cook More, Eat at Home - The Survey Says!

2009-01-14T20:10:00.007-05:00

I was just asked to answer a poll question from the FoodFit website,
"What's your food-related goal for 2009? The choices were:

Avoid sugar
Keep a food diary
Be a better grocery shopper
Cook more, eat out less

I, of course, chose cook more, eat out less since avoiding sugar and keeping a food diary don't appeal to me and I already am terrific at grocery shopping. The main reason for answering the question was to see what other folks goals are. I was extremely pleased to see that the majority want to cook more and eat out less. See the results below.

What's your food-related goal for 2009?

Avoid sugar 24%

Keep a food diary 28%

Be a better grocery shopper 19%

Cook more, eat out less 29%

Ok. So as of the writing of this blog entry there was a small margin between keeping a diary and cooking more. The interesting thing is that people are starting to care about what they eat. Home cooked food is really delicious and can be as elegant or simple as you wish. That's the fun of it. And, when you make meals yourself and enjoy them with family and friends, well there's just nothing more rewarding and enjoyable.

Eating out less is a great goal because it reaps you many rewards both health-wise and money-wise. By cooking foods yourself, you can control what goes into your meal. If you were torn between avoiding sugar and cooking more, well now you can do both! It also gets you to spend more quality time with family. Get everyone involved in the process. Kids are a great help in the kitchen and with proper supervision, can complete parts of the meal on their own. Or they can help in planning the meals and grocery shopping. And, of course, there's significant cost control as long as you avoid the packaged food, snacks and candy aisles!

When planning meals, plan to make extra so you can utilize the leftovers in another dish. And, also try to make weeknight meal planning easier. A hearty soup with a salad and good bread makes a fabulous, quick and filling meal. You'll save dollars too when you start to only shop around the borders of the supermarket, where the fresh food, dairy, and meats are.

If you'd like to learn more about how to cook great meals at home and you live in the NY Metro area, contact us. Our personal chefs can help plan a customized cooking lesson right in your own home (serving the Long Island and NY City areas of New York).

Long Island Personal Chef Sweepstakes 2008

2008-12-03T12:56:00.007-05:00

2008 has been a challenging year for everyone including our Personal Chefs here at Home Cooking Consultant. However, we feel fortunate that our clients have allowed us to continue what we love to do - serving delicious meals or cooking together with our cooking class students. Even in this down economy we have successfully continued preparing special dinners, taught many cooking classes or helped clients prepare special holiday meals.

To celebrate our success serving the Long Island community and to thank all the wonderful people out there who have used our services over the years, we are holding a Personal Chef Sweepstakes from December 1, 2008 - January 3, 2009. (This sweepstakes is only available to entrants in Nassau and Suffolk County, Long Island, NY).

Even if you haven't tried a Home Cooking Consultant personal chef service, winning one of the three personal chef prizes can be a great introduction. So don't wait...enter now! And, tell your friends who live on Long Island as well. You never know who will win. Winners will be posted on the Home Cooking Consultant website in January.
Good luck!

Indian-Style Butternut Squash Soup in a Flash!

2008-10-03T10:03:00.005-04:00

There's nothing better to warm the soul that a great bowl of soup. Yesterday, as I stared at the fabulous looking butternut squash and apples I purchased at a local Long Island farm stand, I dreamed of all the things I could do with it. With dinner fast approaching, I needed something quick. A pressure cooker (of which I have many different kinds) is a great tool for fast, delicious soups in a hurry.

I tweaked the recipe below that I found in my endless quantities of recipes and it was a big hit with the family. (They aren't big butternut squash fans, but I think I have some converts!). If you don't have a pressure cooker, you'll need to vary the time it takes to make this recipe. (I've made notes in each step, where appropriate).

Enjoy!

Chef Lia

Indian-Style Butternut Squash Soup

Serves 4 to 6

2 Small Butternut or Acorn Squash, halved, seeded
1/2 Cup Water
3 cloves garlic, chopped
1 Medium Onion, peeled, chopped
3 Celery Ribs, peeled, chopped
3 Small Carrots, peeled, chopped
1 Tablespoon Mild Curry Paste (Indian-Curry style) - (to 1 1/2)
2 Cups Chicken Stock - (to 3)
2 Tart Apples, Like Granny Smith, sliced
Oil, as needed
Butter, as needed
Plain Yogurt, for serving

1. Place trivet in bottom of 5-quart or larger pressure cooker. Add squash and water. (If you don't have a pressure cooker, place the squash in a large dutch oven with the same amount of water).

2. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes. (Alternative: bring to boil, lower heat and simmer, covered for about 1 hour or until soft).

3. Remove from heat and use Natural Release Method. (Alternative: Remove squash from dutch oven and set aside to cool).

4. When squash is cool, scoop it from its skin with a spoon.

5. While squash is cooling, saute apple slices in butter until carmelized.

6. Remove liquid from pressure cooker (or dutch oven) and saute the onion, celery and carrots in a small amount of oil, until soft but not brown.

7. Add the curry paste (use your taste here...), squash, carmelized apples, and stock and bring to a boil, stirring occasionally.

8. Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes. (Alternative: bring soup to a boil, lower heat and simmer for 30 minutes).

9. Remove from heat and use Natural Release Method. (Alternative: remove dutch oven from heat and cool slightly).

10. Puree the soup in the pressure cooker (or dutch oven) using a hand blender. Add additional stock if a thinner consistency is desired. (If you don't own a hand blender, use your regular blender and blend in batches. Be sure to not cover the blender completely and use a towel over it to avoid a massive mess).

11. Taste the soup and season with salt and pepper, to taste. (If you're like me and love indian food, you can add some curry powder and ground cumin for additional pizzaz!). Top individual soup portions with a tablespoon of yogurt and serve.

NOTE: Leftovers reheat wonderfully. You can freeze for up to a month or keep in the refrigerator for up to 3 days.

Consumers Paying More for Less - Packages Get Smaller

2008-09-03T19:42:00.006-04:00

I recently read an article from a magazine called "Food & Beverage Packaging". Although I don't do any packaging other than put away meals that I've prepared for clients, I find the magazine a very interesting read. I would like to share my thoughts on the article titled "Food Packages Keep Shrinking.

The downsizing of food has now turned towards the packaging area. In recent years, we've seen food manufacturers miniaturize our favorite snacks to make them more "healthy" for us. But, in fact, they made everything smaller, so you would pay more for less.

Now, even the quantities of the packages are being reduced. Take for example a box of pasta. If you look closely, not every brand or box is a full pound (16-ounces). And, how about those snack bags. They keep getting smaller, and smaller...yes better for our waistlines, but again, you are paying a lot more for less product.

Cereals are another area where you don't get what you think you are paying for. Kellogg has reduced some of their cereals by an average of 2.4 ounces.

Even ice cream is becoming smaller. Take for example Dreyer's and Edy's ice cream are among many other major ice cream manufacturers who have reduced their containers from 1.75 to 1.5 quarts.

So why are they doing this. Of course, they don't want to have to "raise" prices for fear you will not purchase the product. But if you're not paying attention and you just take the package off the shelf today and it's the same price, you don't realize your paying more for less.

Ok. So the good news is we are all going to eat a lot less in the coming months. My advice to you, though, if it's a healthy product, just keep an eye on the cost per ounce, etc. You can shop brands to see who is "giving" you more for less. And don't discount the the store brands. They are typically private labeled by the major manufacturers for the large grocery stores and mega-marts.

Also, keep an eye out for companies advertising that they aren't downsizing their products. You might still get a great competitive product for a good price.

Personally I wish we could go back to the days of old where almost all of the groceries were in large bins and you bought just what you needed. Simple brown bags carried each item. I am so overwhelmed by the abundance of packaging materials for some very simple products. How much waste we have, but alas it does keep things on the shelf longer. So what we pay extra for in packaging ends up paying for longevity of the products we love to keep around.

Happy, educated food shopping!

Sept 7th is Grandparents Day

2008-08-27T11:30:00.001-04:00

Just thought I would reminisce a bit about Grandparents. I can't tell you how wonderful it was to have known my grandmother for 30 years. She passed on at 92, but up until that time, she was spry as ever.

So how does this relate to food? Well, I used to cook every holiday with Grandma. And, when it wasn't the holidays, I would cook our weekday meals for her and Grandpa. Grandpa was a relatively good cook. He had to be, he was one of the top sales people for Progresso Foods in the NY City area. It was amazing to have so many Italian goodies at my disposal. Our pantry was well stocked.

Grandparents are usually tied to food in some way, whether it's Grandma's cookies or special dinners. But with my Grandma, it was the sheer joy she gave me when she oohed and ahhed about my meals. After all, I was only a kid, and for her to enjoy my creations put a huge smile on my face.

So this year...remember your Grandparents for all the food history and memories they pass on to you. And try to spend the day cooking or at least sharing a fabulous meal with them!

Menu Planning Made Easy!

2008-07-24T19:52:00.005-04:00

As a personal chef who does menu planning on a weekly and sometimes daily basis, I can honestly agree that it can be time consuming and frustrating at times. Especially when you are trying to stick to a diet for a variety of health reasons.

About a year ago, I happened upon this website, SavingDinner.com, that is really pretty neat. They provide weekly menus, depending upon your preference, complete with a shopping list and the recipes. It's a fabulous tool that can save you time and also money on groceries. With rising costs, it's almost a necessity now to shop with a list. What's better than not to have to create the list!

So if you like cooking, but just don't want the hassle of planning the meals, SavingDinner .com will most likely be a great resource for you.

Happy cooking!

Home Cooking Parties Make Interesting Bridal Party Ideas

2008-07-11T15:37:00.007-04:00

We've already told you the many reasons to hire a personal chef and cooking lessons is one of these reasons. Interactive cooking classes have been growing in popularity. Hosting hands-on cooking class as entertainment in your own home is a "good thing" for a bridal party according to Martha Stewart and her bloggers! See the blog at Martha Stewart Weddings

Interactive cooking classes in your own kitchen conducted by one of our trained chefs is perfect for any occasion and makes a great gift that is unique and very thoughtful!

Happy cooking,

Chef Lia Soscia, CPC

The Freshman 15, or 20, or 25

2008-06-17T17:05:00.002-04:00

I just had to share this with you as I feel it's explains the reasons why college students gain weight. Vincent does offer some simple solutions, but I feel that all college students should be taught to cook quick and healthy meals before they go off to school. Home Cooking Consultant lessons are personalized so that we can determine the best way for you to prepare your meals depending upon your individual school living arrangements. (Sorry, lessons are only available in Long Island, NYC, and Northern NJ).

So, cook for yourself and implement Vincent's ideas...and you should avoid all those added pounds.

The Freshman 15, or 20, or 25
By Vincent St. James

Now I remember being a freshman in college, and let me tell you, there are a couple of key things to keep in mind (that most people don't). One is how to manage your time, another is how to manage your money , and last but certainly not least is how to manage your health (what most don't realize is that all three are closely related).

So...why does this happen?
There are plenty of reasons why poor little freshmen come in skinny (I know... we'll have to make believe they came in skinny to begin with) and go back home after year one weighing in twenty pounds heavier. For the nerds, studying means munching. Chemistry? Not without chips. Pizza? Yeah, it helps with the math. This is all due to stress that accumulates with the pressure of performing well and acing those exams. Stress leads to "false" hunger; false because you're not really hungry and just need to do SOMETHING to keep from going crazy.
Couple this with the fact that you are now on your own (for all of those out-of-towners). Fast food quickly becomes your best friend as its time efficient (even though you procrastinate so that's really pointless) and keeps the need for cooking knowledge at a basic minimum. Why study the art of making some rice when you can just by a cheeseburger at McDonald's?

Most students will make friends, and hence study groups, and hence order this stuff in bulks. Now that you all are doing it together, the problem is magnified. If you showed any restraint before, that all goes out the window and you'll find yourself asking "can you pass the dip?"

Not all of the problems are with eating. A main problem is the lack of exercise. Students do not plan for workout time, or maybe classes take over and there IS no time (or at least it feels that way). These (used by themselves or in combination) are usually the excuses that students use when asked "how much do you weigh now?"

Solutions

Don't lose hope! All of these reasons for the freshman fifteen are common...but they are also B.S. excuses. It doesn't take much for students to keep or even improve their figure. First, if time is a problem, you have to organize a schedule. If you can study math and history, you can also take notes on what to do today. Be focused...treat your health like it is your most important class. Write down goals and male it a point to stick to them. Grade yourself if you have to and strive for an A. And remember to start asap or it will be harder to fix this!
Quick workouts will be your friend.

When I was a freshman I barely ever went to the gym, instead I had alternative ways if staying fit. Did you HEAR that? You don't even have to go to the gym, people! I did two sets of pushups every other morning and jogged for fifteen minutes three times a week (jog a little faster than usual to optimize your workout). That was ALMOST enough to keep me in shape... dieting was just as important.

Don't ever buy chips, soda pop, cookies...you will almost surely find those at campus events for FREE. Be smart, don't waste money on that. Instead, stakeout your local convenience for easy to make rice and meat packages or salads and pasta for vegetarians. Eat small meals often. Have your meals for the day done in the morning so that later all you have to do is serve yourself. Six small meals is much better than one or two big ones.

Eat healthy snacks. No candy bars. Try Special K bars, granola bars, or protein bars to eat in between classes and meals. Add a sip or two of water and you shouldn't be too hungry until dinner time. This is good because you avoid eating fattening sweets and avoid eating too much at dinner.

If you eat less, you will be spending less money and gaining less pounds. There is a correlation there, for those of you that don't know. We want to fatten up your wallets, not your stomachs. Look for healthy snacks, eat lots of fruit...LOTS of fruit and/or vegetables. In the end, you will look great, feel great, be healthier, and have much higher self-esteem. The best part is you'll make being healthy a way of life, a habit without knowing it. Just discipline yourself for about 21 straight days. Remember, the sooner the better, and its never too late to start.

Vincent St. James is an author with thecollegeguys.com who specializes in personal fitness as well as personal finance. Read more from Vincent at thecollegeguys.com.

Article Source: http://EzineArticles.com/?expert=Vincent_St._James
http://EzineArticles.com/?The-Freshman-15,-or-20,-or-25&id=59163

Father's Day Favorite - Lemon Meringue Pie

2008-06-05T09:45:00.005-04:00

Cooking has always been a way for me to show others how much I love and care for them. Nothing says "I Love You" better than a great meal or special dessert. I have fond memories of making Lemon Meringue Pie for my Dad on Father's Day and for his birthday. It was his favorite dessert and having one homemade, well that just made him give up the car for a great night out with my friends!

There's nothing too difficult about preparing this pie, except that it's best when made the day you will be enjoying it. The hardest part is cooking the meringue just so to get that ultimate crust on those sweet egg whites.

So here I share a version from Sunkist that is similar to my old favorite. I hope you and Dad enjoy it too this Father's Day.

Easy Lemon Meringue Pie - courtesy of Sunkist.com

4 1/3 Oz. Pudding Mix, lemon flavor (not instant)
3/4 Cups Sugar
3 Cups Water
3 Tbsp. Lemon Juice
3 Egg Yolks, well beaten
1/2 Lemon Peel, grated
1 Graham Cracker Crumb Pie Crust (9-inch) thawed and baked or refrigerated crust, formed and baked

Egg Meringue (see below)
3 Each Egg Whites
1/4 Teaspoon Cream of Tartar
6 Tablespoons Sugar

1. In saucepan, thoroughly combine pudding mix and sugar.

2. Gradually blend in water and lemon juice.

3. Stir in egg yolks.

4. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened.

5. Stir in lemon peel.

6. Pour into baked pie crust

7. Top with Three-Egg Meringue (see instructions below), sealing well at edges.

8. Bake at 350 degrees F for 12 to 15 minutes.

9. Cool for 2-1/2 to 3 hours before serving.

10. Refrigerate leftovers.

THREE-EGG MERINGUE:

11. In bowl, with electric mixer, beat 3 egg whites with 1/4 tsp. cream of tartar until foamy.

12. Gradually add 6 tbsp. sugar and beat until stiff peaks form.

Photo: Courtesy sunkist.com

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.

Gourmet Foods Delivered to your Door!

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

Have you every wished for a resource to find gourmet foods for that special occasion or to send to someone special? I found a website recently that has many interesting foods and beverages. BringMeMeals.com has seafood, steaks and even wines, appetizers and desserts to complete the perfect meal.

If you've ever had trouble finding a unique birthday gift you can even have a birthday cake delivered to your special someone's door!

Check out this site...there's no telling what might interest you.

Japanese Eggplant a Pleasant Surprise!

2006-08-08T22:15:00.000-04:00

I planted eggplants this year in my garden and thought I would try a new variety. Typically I would plant the Italian version (or purple aubergine). Large with lots of seeds in the middle. I love them, but they don't love me. My tongue sometimes can't take the acid and I end up with a sore.

What a pleasant surprise today. I picked some of my new Japanese eggplants and roasted thin slices in the oven with a bit of olive oil, salt and pepper. They were deliciously sweet and didn't require the usually salting and draining you typically need to do for the Italian eggplants.

So if you're like me, grab yourself some Japanese eggplants the next time you see them in the store.

All those herbs...Let's make pesto

2006-07-24T12:23:00.000-04:00

With all the rain we've had this season, I am amazed at how well my garden is growing. My herbs have sprung up like weeds. Needless to say that when using fresh herbs, you don't need as much to make a flavorful dish, so I'm left with a lot of leaves that I don't want to waste come the Fall.

There are many things you can do with fresh herbs such as creating pestos, herb blends to put on meats and vegetables, and compound butters (that freeze very well). You can also dry the herbs and store in containers for future use.

My perennial favorite is basil pesto. The other night, though, for a client I prepared a spinach basil pesto that was just as delicious as had the added nutrient kick from the spinach. It's very easy to make and even easier using your food processor.

Here's what I did. I took a large handful of fresh basil leaves, 2 cups of baby spinach leaves, 2 cloves of garlic, olive oil, juice of one lemon and a half-cup of walnuts and processed this mixture until it was finely ground. To this I added salt and freshly ground pepper, to taste. This pesto was served over freshly cooked penne, but it could also be used over meats and vegetables. You could also use it as a blend to put into creme fraiche or sour cream to make a lovely dip for some crispy vegetables.

Pesto usually stays fresh in the refrigerator for about a week. If you'd like to keep it longer. Place it in a container to fit, cover with plastic wrap really well. Do not leave to much air space as you don't want to create ice crystals. Even better, place a dollop into each compartment of an ice cube tray and freeze. Then when you want some "summer" in your winter, take out a cube and use with your favorite pasta.

For all the other herbs out there, such as sage, rosemary, thyme, oregano. You can take a small quantity of each, mince in the food processor, add unsalted or salted butter, and blend until smooth. You can add any additional salt, pepper and spices that you like. Place in a small container (or use the ice cube tray method) and freeze. This compound butter is delicious on just about anything, bread right from the oven, meats, and vegetables. Experiment with you favorite herbs and spices to create your own butter blend.

pesto sauce , basil pesto , compound butter

Too many tomatoes? Never!

2006-07-10T19:44:00.000-04:00

If you're like me, you decided to plant some tomatoes. I usually go overboard and plant too many seedlings thinking that some will die so I will have at least a few left.

Well, this growing season has been amazing. The tomato plants are almost as tall as me (at 5' 3" that's not too tall, I suppose). And, they are bursting with green tomatoes. So, you know what happens. You end up with a bunch of tomatoes all at the same time. What to do?

Instead of waiting until they are at their ripest to decide, I will help you out with a few simple recipes that you can print and save. This way, when you pick all those tomatoes at once, you can use them, at once in some delicious, make ahead dishes.

My favorite tomato dishes are below. With a bit of imagination, you too will find, there is NEVER enough tomatoes. And, if you planted some basil along side those tomatoes, well there's never too much basil either!

Caprese Salad
6 Servings

6 Vine-ripened Tomatoes
6 Balls Buffalo Mozzarella or one large ball of fresh mozzarella, sliced
1/2 Bunch Fresh Basil Leaves
6 Tablespoons Extra-virgin Olive Oil
6 Teaspoons Red Wine or Balsamic Vinegar, your preference
salt and pepper to taste

Slice each tomato into 5 slices. Slice each mozzarella ball into thin slices. Place the bottom piece of a tomato onto a plate and top it with a piece of cheese and a basil leaf. Keep layering until you have used up the tomato slices. Drizzle 1 tablespoon of olive oil and 1 teaspoon of vinegar over each stack. Sprinkle with a dash of salt and freshly ground pepper. Serve immediately.

No Cook Fresh Tomato Sauce

If you don't like standing over a hot stove, but you've got a craving for a good pasta dish. This is it!

4 Servings

1 pound pasta, cooked according to package directions
8 Fresh Tomatoes, peeled, seeded and chopped
2 Cloves Garlic, crushed
1/2 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons "good & fruity" extra virgin olive oil
Parmesan or Grana Padano cheese for grating over pasta

Prepare the pasta.

Place the remaining ingredients in a large bowl and stir. Let sit for 10 minutes to allow the flavors to blend. Spoon over hot cooked pasta and serve with freshly grated cheese.

Note: if you prefer a "smoother" sauce, just place the sauce ingredients in your blender and process until smooth. You will get the same delicious sauce, only smoother. However, you might need to change which pasta you use. A chunky sauce typically requires a pasta with nooks and crannies to catch the chunks like farfalle, penne or mostaciolli. A smooth sauce can easily be served over spaghetti or linguini. But choose your favorite!

tomato sauce , tomatoes , fresh tomato recipes

Grilling Vegetables

2006-06-21T08:22:00.000-04:00

I am not a pronounced vegetarian. I guess you would call me a part-time vegetarian. I love the variety of vegetables but on occasion love digging into a good steak or tasty piece of chicken especially during grilling season.

Now that it's grilling season, don't forget that the grill can handle so much more than just meats and seafood. Grilling vegetables can reward you with some delicious sides to go with that perfect steak.

One of my favorite (and I believe the easiest) ways to make potatoes is to create foil packets of thinly sliced red potatoes and onions. No muss. And, no fuss! Cleanup is a snap.

Here's a fantastic link to Reynolds Wrap where you can download your own grilling with foil guide.

Reynolds Wrap Home Page

This technique works great other vegetables as well. I'm just using potatoes as an example (since I know that most of the guys out there are meat and potatoes folks). Anyway, who wants to fire up the oven in the summer to make fries to go with those burgers. These potatoes are much healthier since they use so little fat in their preparation.

Here's what you do:

Take 2 very large pieces of aluminum foil. Place them flat on the counter. Slice your potatoes and onions (sweet ones like Vidalia's are great!) very thin. Spray the foil with cooking spray to prevent sticking and place a layer of potatoes and onions on the foil leaving about 2 inches on each side. Sprinkle with salt, pepper and put very small pats of butter around (you will use about 4 tablespoons total. If you are watching your cholesterol you can certainly opt to use olive or canola oil instead). About 2 or 3 pieces. Repeat the layers 2 more times (depending upon the amount of potatoes you have). Then, place 2 more large pieces of foil on top. Crimp up the sides towards the potatoes. (It's easier to start on the long side and end with the short sides). Make sure the packet is securely closed as you don't want the oil to leak out.

Place this packet on a grill that is at medium high heat. Cook for about 5 - 8 minutes and then flip the packet to the other side. You will start to hear the potatoes sizzling. No problem. Cook another 5 - 8 minutes and flip again 2 more times. For 6 medium red potatoes it takes about 20 -30 minutes total to cook depending upon your grill's temperature.

Remove from grill. Let cool down about 15 minutes and then pierce the top of the packet and fold the foil back. This makes it's own serving dish!
Your guests will be fighting over the potatoes on the bottom of the foil that have been crisped (mmmmm delicious!).

If you do decide to try this method for peppers and onions, squash or other softer vegetables, just be sure you reduce the time. They tend to cook faster.

Happy grilling!

Smaller Portions Please

2006-06-06T10:04:00.000-04:00

The Food and Drug administration just announced a new report they commissioned to request restaurants to provide smaller portions. Many experts were involved that recommended various ideas in helping Americans fight obesity. There are so many future health and economic issues that surround unhealthy weight that it makes sense that such a report was released.

The FDA says the impact of away-from-home foods is significant. Americans spend approximately 46 percent of their food budget on food prepared away from home and take in 32 percent of their calories from such foods.

Again, my theory that home cooking is the best way to save money and calories. Of course, cooking for you and your family takes planning and time. Schedule cooking as you would any of your other responsibilities. Personally, I'd rather food shop and cook than do laundry. How about you?

However, if you can't refrain from take out or restaurant meals the next best thing is to control the portions yourself. Typical portions that I've seen are about 3 servings. So if you split it up before eating...you actually could be saving money in the long run. Get 3 meals out of one. Oh, and don't forget to go for the more nutritious offerings and stay away from the heavy, high calorie options (unless you plan to go to the gym every day this week!).

Did you know food shopping and cooking can help you burn calories. Like every other household chore. Do it enough and you can add it to your week's workout count.

How the Garden Grows...

2006-05-23T15:14:00.000-04:00

Living in Nassau County, Long Island can be a challenge for a vegetable gardener. Our properties are typically 60 x 100. And, if you add the fact that the house, walkways, patios, decks, and that the neighbor's trees and houses block valuable sunlight, well, gardening is a bit of a challenge. I once saw a show about successful gardening in a square foot area. Not one for measuring exactly, my garden is just that...a few square feet. Small, but successful if carefully tended to.

I have to confess that once the weather starts to warm up my "die hard" gardner soul rejoices. I've had a garden since I can remember. When I was little growing up at my grandparents house, I used to rip up my grandfather's lush lawn to make more room for my vegetables. He didn't mind as long as he got to enjoy the bounty of my labor. And boy, did we! Ripe tomatoes, tons of basil and peppers...not to mention all those eggplants. My first house had a huge garden (by huge I mean twice the size of my current backyard). But the house was too small for our family. So there went my "huge for Nassau County" garden. I actually had thoughts of keeping the house just for the backyard (how do you think the renter's would have felt having "Farmer Lia" in their backyard all the time?).

Well, my current backyard finally has a spot that has been tilled, weeded and fertilized. Plantings were placed over the last several weeks and I am just started to envision the beginnings of some delicious meals ahead. I started off small last year with just herbs and tomatoes. This year, though, I thought I'd get a bit more adventurous. I'm growning two varieties of sweet peppers, japanese eggplants (they don't take up as much room!), and a variety of tomatoes and herbs (always have to have those herbs!).

As a professional personal chef and someone who loves to cook just for the fun of it, there is such a delight in picking your vegetables fresh from the garden. Our ancestors probably didn't realize what an advantage it was to have have their very own vegetables outside the kitchen door. And, they probably didn't realize that they were also eating healthier (not to mention all the exercise they got when gardening). I surely envy their big farm kitchens and hearty gardens.

To all my fellow vegetable growers out there, I wish you a bountiful season!

Rub it On!

2006-04-29T22:15:00.000-04:00

It's grilling season once and again and there is nothing simpler than preparing meats and fish with simple rub mixtures. There are so many variations that you'll never run out of flavor combinations. I think the best thing about using rubs is that you don't have to wait for the flavor to set in like in a marinade. The other advantage is that if you don't feel like firing up the grill you can simply pan fry your meat in a nice hot skillet and get almost the same affect without the grill marks. Either way meats and fish pop with flavor. You can even rub spices on your favorite vegetables and grill away. Just remember to brush a bit of oil on your veggies first to help the spices stick.

The easiest way to start using rubs is to peruse your grocery store aisles. Rubs of all kinds can usually be found in the spice section, and near the meat and fish counters. In addition, there are a variety of spice makers on the web that offer up their culinary creations. If you want to learn all about the history of spices, McCormick has a wonderful background http://www.mccormick.com/content.cfm?ID=10109

Happy grilling!

Spring Season Food Memories

2006-04-07T20:06:00.000-04:00

Many of my fondest childhood food memories center around Easter time. Living with my Italian grandmother had such wonderful benefits. Every holiday is dappled with food traditions, but Easter was probably one of her favorites.

Every year, my grandmother would be sure to put her order in for "wheat" pie or as they say in Italian "Pastiera". This delectable pie is so unusual. Filled with rich ricotta, sugar, wheat berries and sometimes dried fruit. It almost always has the signature criss-cross crust on top. The crust is a sweet one, that is somewhat heavier (thicker) so as to be able to hold the heavy filling. If you'd like to know more visit
Pastiera Napoletana

Another great food of the season is my husband's favorite, "Pizza Rustica." This dish was originated by farmers who used ingredients available on the farm. Although the filling is savory it typically has a sweet pie-like crust with a ricotta filling. There are many variations of this delectable pie, but typical ingredients could include salami, mortadella, prosciutto, sorpressata, mozzarella, and I like to add parsley and grana padano grated cheese (but you can use parmesan). There's one waiting for me by the stove right now. I just couldn't pass up the opportunity to whip one up today.

Pizza Rustica is best when eaten straight from the refrigerator in nice thick slices. Some people like to serve Pizza Rustica at room temperature. I've never seen it eaten, however, hot or right from the oven. You want to be sure the cheese filling sets up nice before slicing (sounds like cheesecake, no?).

One last memory for me this time of the year is Passover. I had a friend in college that would invite me over to feast with her family. And what a feast it was. I think I ate more than everyone in her family. Her mother made a mean gefilte fish. And Amy was great at making Haroseth. But the best was the noodle kugel and potato kugel alongside the slowly roasted brisket. My mouth is already watering. It saddens my tastebuds that I no longer get to dine on such treats. But those early days of food tastings certainly helped me to appreciate other cultural delights!

Roasting Leeks

2006-03-30T08:11:00.000-05:00

Many of us already know that roasting meats makes them truly delicious. Crispy outside, warm and tender on the inside. The same holds true for vegetables. Roasting them in the oven produce a deep, rich flavor that can't be matched.

I recently read an article about roasting leeks. This is one vegetable that I didn't really consider up until now. What a delicious topping to put upon a sauteed filet of fish or over a nicely browned chicken cutlet.

Leeks are in season and you should take advantage of them. Simply cut the tough green stems off of the top. Slice the leek down the middle and place them in a large bowl of cool water. This will help to rinse away and sand and dirt that accumulates in between the layers.

Once cleaned, finely slice them in long strips, toss with olive oil, salt and pepper and place them on a cookie sheet in a 450° oven for about 15 minutes. Once they are golden and soft, they are ready. (To make cleanup easier, line the pan with foil and spray with non-stick cooking spray).

Simple and delicious!

You can try this method with other vegetables such as carrots, celery, potatoes, squash. They just take a bit more time. The harder the vegetable the more time it will take. Keep an eye on them so they don't burn and toss them around once in awhile to keep them from sticking to the pan.

If you'd like to learn more about leeks. Visit "Leek (vegetable)." Wikipedia, The Free Encyclopedia. 21 Mar 2006, Wikipedia

leeks vegetables

March is National Nutrition Month

2006-03-07T08:45:00.000-05:00

I wanted to remind my readers that we should remember to eat nutritious meals whenever possible; not just because it is National Nutrition Month.

The good news about this program sponsored by the American Dietetic Association is that it focuses on educating our children to make healthier food choices. The earlier we start eating healthy, the easier it is to continue this good habit later in life.

For more information about nutrition, please visit http://www.nutrition.gov/

Cooking Fish Frozen

2006-03-04T23:23:00.000-05:00

I recently learned about a wonderful new way to cook fish. Cook it frozen! Most people don't realize that a very good portion of the fish we buy at stores has been previously frozen...right at sea! This is actually a good thing. Freezing at the point of capture assures a really fresh product when purchased.

Most fish is also packaged in individual portions which makes it easier to serve one or many. One of the easiest methods to cooking frozen fish is to bake or broil. This frees up the stovetop for preparing your side dish(es).

Here are some basics in preparing a frozen fish dish:

1. Preheat the oven. Most recipes call for a 450° F oven.
2. You should rinse any ice off the fish and pat dry.
3. Prep the fish with a good quality, high heat oil on both sides.
4. Cook fish for about 4 or 5 minutes first, then season and continue cooking until opaque. Thick pieces will require more time.

There is so much more to learn about this shortcut to healthy eating. Visit www.cookitfrozen.com which is a very good resource for recipes and other tidbits about Alaskan frozen seafood.

The Gilded Fork News!

2006-02-22T12:42:00.000-05:00

I haven't had a chance to tell you all that I've recently joined a fabulous group of chefs and food writers at The Gilded Fork. The Gilded Fork™, formerly Gastronomic Meditations, is a leading web site celebrating the sensual pleasures of food, featuring food and wine writing, recipes, cooking techniques, and culinary ruminations. As Gastronomic Meditations, the site was nominated for a 2005 World Food Media Award as Best Food/Drink Site, and was featured in a national television campaign for GoDaddy.com. For more information please visit http://www.gildedfork.com/.

I will be working actively with the Test Kitchen creating and testing interesting and delicious recipes. As well as doing research on various ingredients (and maybe even some writing!). You really should check out this side as it's a great culinary learning experience. I am honored to be a part of such an interesting group of foodies and look forward to contributing some great food info.

Also, tomorrow, The Gilded Fork will be featured on other site called "Food Site of the Day" which is a great archive of sites that feature food and related topics. This isn't the first time The Gilded Fork has been featured. It was originally featured as the former site Gastronomic Meditations.

Happy Reading!

Pizzaiola Sauce Dresses Up Any Meats

2006-02-15T08:32:00.000-05:00

Using a pizzaiola sauce to enhance the flavor of meats is a long time Italian tradition. As a personal chef, I tend to use this sauce frequently as it truly creates a tasty and delightful meal (who doesn't love the flavor of pizza?). A good steak, veal or chicken scallop (even fish) loves to bath in the delicious flavors of tomatoes, vegetables, basil and garlic.

When you ask different people about what pizzaiola sauce contains you will come up with many different variations. My definition of pizzaiola is "pizza-like". But many will tell you that this sauce is plainly tomatoes, garlic and olive oil. Others tell me they've eaten a pizzaiola that was more of a green sauce or "pesto-like". (Here we go with the, "What part of Italy did you have that in?").

Sauces, in general, will vary depending upon what region of Italy you eat in. Since I haven't been back to Italy since I was nine years old, I can't truly say which I had when I was there. I do recall lots of tomatoes, garlic and basil, though. In my obession with reinventing recipes, I chose to include the basic trio of ingredients along with lots of vegetables. Why not create a pizzaiola that is like having an "everything" pizza (without the cheese)!

Here is one of my favorite pizzaiola recipes. I hope you will find it the best one you've had!

Lia's Pizzaiola Sauce
(Serve over any favorite pan-seared thin meat scallops/cutlets)

1 Pound Beef, Veal, Chicken Cutlets, pounded thin
2 Tablespoons Olive Oil
1 Teaspoon Cayenne Pepper
1 Teaspoon Seasoned Salt, such as Lawry's
1 Teaspoon Black Pepper, freshly ground
1/2 Cup Flour
1 Can Artichoke Hearts, chopped
1/2 Each Zucchini, diced
1/2 Each Red Bell Pepper, diced
1/2 Each Green Bell Pepper, diced
1 Can Diced Tomato, fire-roasted preferred
1 Can Black Olives, sliced
2 Cloves Garlic, sliced thin on diagonal
1 Teaspoon Chopped Basil
1 Teaspoon Arrowroot Powder or Cornstarch, to thicken
1/2 Teaspoon Water
Salt and Pepper, to taste

1. Heat heavy skillet. Pound meat scallops between two pieces of plastic wrap until thin. Mix cayenne pepper, seasoned salt, black pepper with flour. Dredge scallops in flour and brown in 1 tablespoon olive oil for 2 minutes on each side. Remove from pan and drain on paper towels.

2. Add remaining tablespoon of olive oil to pan and add artichoke hearts through garlic. Saute until soft. Mix arrowroot with water and add to pan to create a thicker sauce. Put scallops back in pan and heat through. Add chopped parsley and salt and pepper to taste. Serve hot.

3. This recipe can be prepared ahead of time. Place scallops and sauce in separate containers. Place in hot skillet to reheat.

Chocolate Cravings

2006-02-07T08:13:00.000-05:00

For many years I was a big fan of anything vanilla. It's interesting, but as I have gotten older, my cravings are turning to chocolate. Chocolate truffles have always been something that I wanted to learn how to make. So the other day I decided to find a simple, but elegant recipe. I did, of course, make my own modifications (as I usually do), and to my delight, they came out delicious!

You can find the basic recipe courtesy of Ghiradelli's website (picture is theirs too!)

http://www.ghirardelli.com/recipe_truffle.html

My modifications were to add a teaspoon of my homemade vanilla as I couldn't leave out my longtime favorite flavor, could I? I make this using a vanilla bean that has been cut in half, scraped and put into a small bottle of dark rum. Let it sit a few months, shaking every so often. It's that easy. And since the chocolate is really bittersweet and I tend to like my chocolate a bit sweeter, I added a few teaspoons of superfine sugar. Superfine sugar has much smaller granules then regular table sugar, but not as fine as confectionary sugar. This assures the chocolate doesn't get grainy but gives it a hint of sweetness.

This is truly something you can surprise your Valentine with if you like to play in the kitchen.

chocolate
truffles
vanilla

Flavoring Foods Without Salt

2006-01-26T11:27:00.000-05:00

Salt, although a staple for flavor in all cooking, needs to be limited in some diets. That being said, sometimes it's difficult to know what other flavors we can add to foods to offset the lack of salt.

This brief list of herbs and seasonings (provided by the National Heart, Lung and Blood Institute) can give you some good ideas. They also provide great information on how to lower your blood pressure. Learn more at this site: http://www.nhlbi.nih.gov/hbp/index.html

Beef
Bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme

Lamb
Curry powder, garlic, rosemary, mint

Pork
Garlic, onion, sage, pepper, oregano

Veal
Bay leaf, curry powder, ginger, marjoram, oregano

Chicken
Ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage,
tarragon, thyme

Fish
Curry powder, dill, dry mustard, lemon juice, marjoram, paprika, pepper
For Vegetables —

Carrots
Cinnamon, cloves, marjoram, nutmeg, rosemary, sage

Corn
Cumin, curry powder, onion, paprika, parsley

Green Beans
Dill, curry powder, lemon juice, marjoram, oregano, tarragon, thyme

Greens
Onion, Pepper

Peas
Ginger, marjoram, onion, parsley, sage

Potatoes
Dill, garlic, onion, paprika, parsley, sage

Summer Squash
Cloves, curry powder, marjoram, nutmeg, rosemary, sage

Winter Squash
Cinnamon, ginger, nutmeg, onion

Tomatoes
Basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper

The Scent of BBQ - Pulled Pork

2006-01-19T08:44:00.000-05:00

There are days when I absolutely crave something. This week it was Pulled Pork. I was on a quest to perfect a recipe that was both low-fat and low-sugar, but still kept the essence of the bbq-like flavor. Well, I believe I have succeeded in getting very close. Below is a slow-cooker recipe for the pork as well as a low-sugar, low-carb version of the bbq sauce.

Cooking this dish brings fond memories of outdoor grilling. Once the house started to smell of the wonderful smoky-sweet aromas I started yearning for the sunshine and 80-degree weather. Although we are a long way off to summer, we can pretend with a dish like this. You can serve it with a wonderful side of coleslaw and some crispy buns. However, you can lose the buns if you are cutting carbs. This also tastes wonderful over brown rice. YUM!

Lia's Slow-Cooker Pulled Pork

2 lbs. Pork Loin
1/4 Cup - Chili Rub Seasoning (McCormick makes one or use your favorite)
3 tablespoons - Liquid smoke
6 crispy rolls of your choice

Rub chili seasoning over pork loin. Place in slow cooker and pour liquid smoke over. Cover and set to high (4 hours). Check to see if pork is fork-tender (pulling away easily). If not, leave in slow cooker for another hour.
Remove, cool slightly and pull apart with 2 forks. Mix with BBQ sauce. Serve over crispy rolls of your choice.

Lia's Low Sugar BBQ Sauce

2 Cups Ketchup, low sugar kind
1/2 Cup Finely Chopped Onion
2 Garlic Clove Minced
2 Teaspoons Chili Powder
2 Teaspoons Paprika
2 Tablespoons Vinegar
2 Tablespoons Liquid Smoke
2 Tablespoons Olive Oil
1 Tespoon Black Pepper
1 Teaspoon Cumin
4 Packets Artificial Sweetener of Your Choice
(If you're not on a low-sugar diet, you can add a tablespoon of Dark Molasses to deepen the flavor a bit).

In a small saucepan, combine all ingredients together and simmer for about 15 minutes. Take off heat and set aside to cool. It is better when it has been allowed to stand for an hour or so.

Pulled Pork picture courtesy of porkfoodservice.com

Cooking for the Elderly

2006-01-08T13:28:00.000-05:00

Helping your aging parents eat healthy is always a challenge. As they age, they get tired of having to cook for themselves, especially if it's only a single serving meal. I understand this situation very intimately as I was raised by my grandparents. Luckily, though, they had pretty good appetites, but honestly their cooking was not so good.

This is initially what inspired me to learn to cook. I just couldn't eat another chicken that was cooked 3 times. Yes, 3 times! My grandfather, having lived through the Depression, felt that you could get a lot from a single chicken. First you could boil it and make some soup. Take the already cooked chicken out, throw some tomato sauce on it and bake it. Yikes! It was practically unrecognizable and tasteless at that point.

It's my understanding that as you get older your tastebuds lose some of their intensity. Older people tend to like more bland and simple dishes. Some of this stems from the fact that they get heartburn or their diet doesn't allow them to eat spicy or salty foods. It's best to focus on foods that are tasty yet light. And, you should always try to package their foods in single serving sizes and they typically eat less as they get older and the food will just got to waste.

I find that soups and stews are big winners this time of the year. You can make a good quantity and freeze it for future consumption. So if you were going to cook for you and your family, you can make a few extra servings and send some over to Grandma and Grandpa. Here is a recipe that was a favorite of my grandmother's. It's low in fat, easy to make and has good nutritional value.

Zucchini and Escarole Soup

2 Teaspoons Olive Oil
1 Cup Chopped Onion
2 Cups Low Sodium Chicken Broth
1 Cup Water
2 Cups Zucchini, coursely shredded
1/4 Cup Fresh Dill, snipped
1/2 Teaspoon Poultry Seasoning
2 Cups Escarole, coursely chopped
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Sugar
1/4 Teaspoon Ground Black Pepper
1 Pinch Salt
1 Tablespoon Scallion, thinly sliced, dark green part
1 cup shredded cooked chicken, optional

1. In a 2-quart non-stick saucepan, heat the oil over medium-high heat. Add the onion and cook until slightly soft. Add broth, water; bring to a boil.
2. Add zucchini, dill, poultry seasoning; return to boil. Reduce heat and simmer uncovered for 5 minutes.
3. Add the escarole, lemon juice, sugar, pepper; and salt; (and optional cooked chicken) simmer, uncovered, 5 minutes longer. Sprinkle with the scallion.

Making Heart Healthy Choices

2006-01-05T08:46:00.000-05:00

If you are like my family with a history of high cholesterol, you'll be happy to know that January 1, 2006 marks a moment in history whereby food manufacturers must fess up to just how much trans fats are in our everyday food products; especially those snacks that we give to our children. It's unbelieveable that this hidden fat has been creating such havoc on people's arteries all these years. We just didn't know just how serious a situation this was until recently.

People with high cholesterol need to stay away from trans fats. What are trans fats? Unlike other fats, the majority of trans fat is formed when liquid oils are made into solid fats like shortening and hard margarine. However, a small amount of trans fat is found naturally, primarily in some animal-based foods. Essentially, trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats. These fats raise LDL or the bad cholesterol. So it's important not to eat too much of these types of fats.

Every nutrition label will now have a listing to tell you just how much trans fat is in that product. Along with carbs, sugar, calories, etc. it's a good idea to check this number as well. As with everything else, there is so much more to learn about this topic than I can cover here. If you are interested in researching this more, here is a link to the FDA's website on Trans Fats.

And, here is a short list of heart healthy fats that we can use in our meals. Again, moderation is the key, but we do need some fats in our diet to help improve our cholesterol and stay heart healthy.

Omega-3 Fats found in cold water fish such as salmon.
Monosaturated Fats - found in olive oil, almonds and avocados.
Plant Oils - Plants contain alpha-linolenic acid (ALA). Plant foods high in ALA include canola oil, flaxseed, flaxseed oil, walnuts, walnut oil, and dark green, leafy vegetables.

And most importantly, try eat more fruits, vegetables, lean meats and dairy and try to limit fat intake to 25% or less per day. That will ultimately help you stay heart healthy!

Quick Vegetable Soup

2005-12-29T15:15:00.000-05:00

Yesterday my daughter developed a bit of a cold so I thought I would throw up a pot of soup. Scrounging through the refrigerator I came upon enough leftovers to create a nice tomato vegetable soup.

I had some roasted vegetables (broccoli, cauliflower, asparagus, squash and onions) which I added to a quart of store-bought vegetable broth. I took my stick blender and proceeded to whip it all up until the vegetables were all pureed. (This way she would get a double dose of veggies without knowing they were in there). To this I added some crushed tomatoes, frozen corn and peas. I let this all come to a boil to heat thoroughly. Believe it or not, the roasted vegetables gave the soup so much flavor, there was no need to add any extra salt or pepper.

In less than 15 minutes, we had soup. I even had some leftover bow tie pasta which was added to the soup bowl prior to adding the soup. A very filling dish and she even asked for seconds!

Turducken Anyone?

2005-12-23T19:57:00.000-05:00

I always encourage visitors to my website to ask questions. I am a "research-a-holic" when it comes to anything related to cooking and food. Just the other day I was asked about a particular dish that included turkey, duck and chicken that was deboned, but kept whole. This person, who only supplied a name and that he as a Chief Chef somewhere unknown, wanted to know what the dish was and how to make it.

It was only coincidental that I had seen a show not too long ago that discussed a very similar dish with those exact ingredients. Well, I quickly set out to do my research and remembered that this dish was something typical to Cajun cooking, but for the life of me I couldn't figure out the name. So I pressed on my search and finally happened upon what it was - Turducken. Yes. This is a real dish prepared by many Southerners including the famous Chef Paul Prudhomme. I proceeded to send the link to this stranger as I, too, found this to be a very interesting recipe and truly wanted to see it come to life.

Well, today, I received a wonderful message from this chef who stated that he made the recipe and it came out just fine! I was thrilled but still curious about who this mystery chef was. So I sent another email back asking where he cooks. And he replied that he is a Steward and Chief Cook for the U.S. Merchant Marines. He has been sailing for over 10 years and also was an instructor at one of the maritime cooking schools. I was so proud to know that I was able to serve one of our own servicemen! This is truly the best gift I received this year!

For those of you that are curious about this thing called Turducken, which is quite a process to make, here is the link that I sent to the Chef.

http://www.chefpaul.com/turducken.html

Enjoy!

Photo provided by ChefPaul.com

Trimming the Meat

2005-12-20T13:49:00.000-05:00

Photo National Cattlemen’s Beef Association

Yesterday I set out to find the perfect tenderloin roast for my Christmas dinner. I did end up purchasing a 7.7 pound piece and proceeded to trim it myself (truly the first time I've attempted being a butcher for such a large piece of meat).

It occured to me that I could really save some money by using the Chateubriand for dinner and saving the smaller filets for another night. I also decided to grind the cutoffs for some really tasty hamburgers. What I didn't realize, though, is after I trimmed and cut some steaks I was left with a rather small roast. Certainly not large enough to feed a crowd.

I believe I will keep the trimming to the butcher next time! But the steaks really do look wonderful!

Cheese Desserts for the Holidays

2005-12-17T09:13:00.000-05:00

Last night I had a wonderful evening filled with all the holiday trimmings with my closest girlfriends. One of the things I enjoy the most about these evenings is that we all share a unique bond, but are very different. Some of us cook, some don't. So it's always interesting to see what kind of food we come up with.

My contributions were based upon cheeses. As the groups official chef, it's my duty to come up with different and interesting creations. Something that I would do anyway. I was orginally going to put together the standard cheese board to go with some dessert wine. However, once I actually started contemplating the "same old thing"...it bored me.

So on I went to the Internet is search of the perfect desserts that use cheese. Other than cheesecake, of course! Well, I did find two very interesting ideas which I then prepared, the third idea, although tasty, didn't look as delicious, which was disappointing.

The first was a Chocolate Chip Cheese Ball (recipe below). This was a new take on the old cheese ball made out of port wine cheese and nuts. However, in this recipe you use cream cheese, sugar, chocolate chips and nuts to create something in-between chocolate chip cookie dough and cheesecake. You serve it with graham crackers. It was a hit! And so very easy.

The second was a variation on the typical creamy, rich truffles. They were chocolate truffles made with goat cheese! A bit tart for my taste, but they grew on you. I'm sure I could have doctored them up...but alas no time this week.

So here are the recipes. I hope you enjoy them as much as my friends did!

Goat Cheese Chocolate Truffles Epicurious

Chocolate Chip Cheese Ball Allrecipes.com

Welcome!

2005-12-15T17:53:00.000-05:00

Today is my first attempt at putting a blog together. I have many ideas about cooking, food, and eating on Long Island that I want to share with you.

I am the owner and personal chef of Home Cooking Consultant here on Long Island. It's been a little over a year since I started this service and it's been quite a year!

I've had the pleasure of teaching cooking lessons to new brides and other folks just interested in learning a new cuisine or skill. And, I've cooked quite a few meals for my regular customers so that they can enjoy a more relaxing and healthy dinner experience.

Stay tuned as there will be more to come! I look forward to hearing your comments as this blog progresses.