CHEF PERSPECTIVES ~ CURTIS STONE

I had the privilege of interviewing Celebrity Chef Curtis Stone a few years ago at Chicago’s International Home+Housewares Show.  His animated persona and passion for the culinary showed throughout our time together.  Recent updates on this exceptional chef include his Beverly Hills, CA restaurant “Maude”, which opened in the Fall of 2014 to rave reviews, and an anticipated March 2015 release of his latest cookbook, “Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat”.  A proud Aussie, he’s successfully bridged the great oceanic divide with humility and conviviality and remaining true to his roots.

This new dad also knows about the key to achieving a healthy lifestyle in one’s life and lives his tagline with panache, “Don’t just cook to live – live to cook.”  While he also recognizes the push by others to work towards achieving a healthy lifestyle, he’s also a strong advocate of approaching this goal as a journey and having balance in that journey.  He believes in starting out with small steps, like walking, and gradually expanding the daily routine to include other healthy lifestyle choices; these are all part of the journey.  Also included in the journey is being conscious about eating healthy and nutritious foods, since controlling what’s in your food, such as choosing natural or organic foods, will invariably lead to a better control of the types of foods going into your body, which translates to a healthy lifestyle.  Another element to achieving a healthy lifestyle through healthy eating is also having the right cooking accessories and cookware that makes food preparation effortless.

Chef Stone’s “My Cookware Range ~ Kitchen Solutions” is a comprehensive line of all-things needed in the kitchen that elevate the art of cooking.  The beautiful line includes bamboo-cutting boards and anything needed for prepping, baking, cooking, or serving.  Each piece is designed ergonomically for ease of use, ease of grip and stability, and they’re lovely to look at as well. I love the artistic flowing line of many of his pieces, but especially his Go With The Flow Oil Can; it could easily qualify as a display piece in MOMA; it’s that beautiful.  Prep ware pieces have stylized over-sized handles that make gripping easier and more logical, making the gripping action more confident and stable.  I also love the clever design of his bake ware pieces.  The bottoms of each item are designed to with a silicone bottom and a reinforced stainless steel inset piece for stability and heat disbursement.  As soon as baked goods are done, no more worries about removing the cooked items in tact; a few gentle taps of the bake ware bottoms on the counter, and voila, the prized recipe pops out; real sweet.   All pieces throughout his line were designed by Cookware pieces are made of 18/10 stainless steel and very durable.  His Workbench cutting board includes a drop hole for waste and a removal inset drawer for easy disposal of the trim; very clever.  His playfulness is exemplified in his Bump & Grind mortar and pestle sets; they pretty much sum up this chef – he makes food prep time playing with food a fun time.  Lastly, Chef Stone works closely with various markets on ways to improve and up their game on the quality and types of seasonal produce and healthy foods to offer to the market’s customers; he also creates recipe cards for their customers with an emphasis on seasonal, fresh and healthy goodness.   

Relaxed Cooking With Curtis Stone: Recipes To Put You In My Favorite Mood is like having the chef right in the palm of your hands.  The cookbook’s Introduction provides insight into the chef’s passion for food and how it’s transformed his life and how he wants it to transform others.  The cookbook takes you on a playful excursion of meals and include sections that are loaded with fresh and healthy recipes, like First Thing in the Morning, Brunch That Will Blow Their Minds, Weekend Lunches, Something to Eat on the Sofa, Daily Dinners, Crowd-Pleasers, Sides to Share and Sweet Dreams. 

~ In Closing ~

You can read more about this extraordinary celebrity chef by checking out his website (see link).  When not making television appearances, Chef Stone is busy with family, restaurant, cookware line, blog, or writing his next cookbook.  He’s a whirlwind that always takes the time to share his enthusiasm for the art of cooking, and does it with great humility and panache.  He embodies his persona, which is to “Cook…Create…Celebrate”.  For more detailed information on Chef Curtis Stone, visit his website at http://www.curtisstone.com

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand.)

CHEF PERSPECTIVES ~ CAT CORA

I’ve had the privilege of interviewing Celebrity and Iron Chef Cat Cora several times at Chicago’s International Home+Housewares Show.  Her animated persona and passion for the culinary showed throughout our time together.  Not only is she the only woman to have the prestigious title of Iron Chef, but she is also a highly successful entrepreneur with a number of restaurants (“Cat Cora’s Kitchen”, “Cat Cora’s Gourmet Market”, and “Ocean Restaurant”); she also has her own private label food company and housewares line, and is the founder of the global philanthropic organization, “Chefs for Humanity”.  I’ve also had the opportunity of reviewing her cookbooks, one of which is included in this article.  Lastly, her down to earth and welcoming persona, plus her innate ability to simplify even the most complex of recipes for the home cook, have endeared her throughout the years and to her many fans.

Cat Cora is a busy mother of four young boys (need we say more!) knows all about the key to a healthy lifestyle, and that’s having balance in one’s life.  As a chef, she’s also no stranger to food and hospitality being catalysts of conviviality and fellowship.  Family and food were always an integral part of her formidable years; her Greek heritage and Southern roots taught her early on how great the two cultures and cuisines paired together.  Food was fresh, local and although it wasn’t a term coined yet, it was natural and organic; these local foods and those sent to her family from their homeland-helped ground her in both culture and cuisine.  Over time, she became more passionate about food, opened a restaurant, went to culinary school and became an extraordinary chef and entrepreneur.  She remains true to her heritage and upbringing on all levels; and, no matter where she appears, it’s always a celebration of food and hospitality; her legions of fans are part of her culinary family and what better way to celebrate the family than through food.

Interviewing her is always a treat for me because it gives me an opportunity to have a better understanding and appreciation for her extraordinarily busy schedule that includes making numerous event and television appearances, testing and perfecting new recipes, developing her new app for the iPad (Cat Cora’s Kitchen), insight into her own line of food and wine products (Cat Cora’s Kitchen) and her collaboration with Canada’s leading brand of kitchen prep tools, Starfrit; her collaboration includes critical input on design and, as well as researching ways to simplify and streamline design profiles while incorporating improved efficiencies in both functionality and materials; wherever possible, recycled materials are used as an investment in sustainability.  

She’s extremely proud of bringing cooking into the homes of so many, who otherwise might not feel comfortable being creative in this area; her simple and quality basic tools continue to help the home cook realize that cooking isn’t a mystery.  Since we all have to eat, it might as well be easy to prepare and delicious.  These two aspects definitely describe this extraordinary chef.  You can find the Cat Cora name at restaurants, in airport restaurants and also at Disney online.  Giving back to the community is vital, and her cooking passion transcends into her ongoing charitable project, Chefs for Humanity (CFH), which she founded in 2004.  CFH programs have been making the difference throughout the world with its programs in hunger relief, nutrition education and disaster response. 

Cat Cora’s Classics With A Twist: Fresh Takes on Favorite Dishes (with Ann Krueger Spivack) cookbook offers the beginner to the advanced home cook a journey into simple, delicious, quick and healthy dishes.  The cookbook’s Introduction presents a glimpse into Chef Cora’s background and motivation to transform many traditional foods and recipes she grew up on.  She wanted to simplify and make healthier many of these dishes, as well as others that are popular to most palates, while keeping in mind the demands of busy parents who may not have a lot of time to prepare a full meal that’s healthy, but want to provide healthy food for their loved ones everyday.  The cookbook is full of easy to follow recipes with a simplified list of ingredients.  The cookbook is full of beautifully photographed finished dishes that realistically illustrate what the dish will look like.  Sections include recipes on Appetizers and Drinks, Soups and Salads, Main Dishes and Sides and Desserts.  There’s also a Good to Know section that is a primer of how-tos on making kitchen staples like soup stocks, homemade mayonnaise, infused oils, salsa, roasted garlic, southern corn bread and Herbes de Provence mix.  There’s also a Resources section that lists companies that sell some of the ingredients used in some of the recipes that might be a bit difficult to find in some areas.  The recipes, like the chef, are honest, simple and uncomplicated, down to earth and refreshing.

~ In Closing ~

You can read more about this extraordinary celebrity chef by checking out her website (see link).  Lastly, beyond her frenetic life as busy mom, chef, celebrity, industry icon, entrepreneur, and philanthropist, Chef Cora manages to find some time each day for herself.  She tries setting aside at least ten or more minutes each day to reflect, relax and meditate, as well as incorporating some form of physical activity into her daily routine; and, whenever possible, she finds the time to get a therapeutic massage.  All that being said, one of her favorite things to do as often as possible is to take time to unwind while enjoying a nice hot bubble bath!  

Lastly, although fresh ingredients are always better when cooking from scratch or preparing a family meal, as a busy mom she appreciates how schedules can become a problem for the home cook, and doesn't see a problem with taking a short cut, like using a store bought rotisserie chicken for those times when it's not realistic to cook one from scratch.  For more detailed information on Chef Cat Cora, visit her website at http://catcora.com

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit, Food Channel; book credit, Amazon.) 

MORE THAN AN EXTRACT ~ BEYOND THE POD

Using high quality vanilla in any recipe always intensifies the flavor profile for both sweet and savory dishes.  Since 1907, Nielsen-Massey Fine Vanillas & Flavors has been perfecting the art of culinary vanilla.  They have become the world’s definitive company, when it comes to all-things vanilla.  Their high quality products are consistently prized by the world’s most discriminating chefs, home cooks, and culinary institutes.  http://www.nielsenmassey.com/consumer/about-nielsen-massey-vanillas.php

~ Tastings ~

Following are a few recipes that use two of Nielsen-Massey’s superior products, Madagascar Bourbon Pure Vanilla Bean Paste and Madagascar Bourbon Pure Vanilla Powder.  Both products are a great addition to one’s pantry staples, while offering culinary versatility.

~ Madagascar Bourbon Pure Vanilla Bean Paste ~

Madagascar Bourbon Pure Vanilla Bean Paste is crafted using the Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract, including and real seeds from the vanilla pod. Due to its thick consistency, similar to molasses, this culinary paste enables one to add vanilla flavor without compromising the consistency of the recipe.  To substitute liquid vanilla extract in a recipe, simply measure the same amount of the Madagascar Bourbon Pure Vanilla Bean Paste; or, replace one tablespoon of paste for every one whole vanilla bean.  For a listing of additional recipes using this product, visit http://www.nielsenmassey.com/consumer/recipes/prod/6/madagascar-bourbon-pure-vanilla-bean-paste

~ Salmon with Vanilla Balsamic Marinade ~

Vanilla Balsamic Marinade

1/4 C extra-virgin olive oil

1 shallot, diced

1 1/2 t dried organic parsley

1 1/2 t dried organic basil

1/2 t dark brown sugar

1/2 t Worcestershire sauce

2 t balsamic vinegar

1 t Dijon mustard

1 t Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Salmon

8 4 oz. to 6 oz. 1 inch thick Salmon fillets

Canola oil

Salt and freshly ground pepper

For the marinade, combine the olive oil, shallot, parsley, basil, brown sugar, Worcestershire sauce, balsamic vinegar, Dijon mustard and vanilla paste into a blender container and puree. Pour evenly into two containers and set one container aside. For the salmon, preheat the grill. Brush each fillet with canola oil and season with salt and pepper. Brush the tops of the fillets with the marinade, discarding any remaining marinade. Place the fillets marinated side down on a grill rack over direct heat. Grill for 6 to 8 minutes or until dark grill marks appear and the marinade begins to caramelize. Turn the fillets and grill for 3 to 4 minutes longer. Serve with the reserved marinade.  Serves 8.

~ Madagascar Bourbon Pure Vanilla Powder ~

Madagascar Bourbon Pure Vanilla Powder is ideal for dry mixes, liquid or color-sensitive recipes, such as icing and beverage flavorings. Naturally intensifies the flavor of all recipes.  To replace vanilla extract in a recipe, measure the same amount of our Madagascar Bourbon Pure Vanilla Powder and add.  

~ Sweet and Spicy Vanilla BBQ Rub ~

1 T Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

1 T smoked paprika

1 T firmly packed dark brown sugar

1 T Mexican style chili powder

1 t garlic powder

1/4 t ground marjoram

1/2 t onion powder

1 t cocoa (Dutch processed)

1 1/2 t salt

1/2 t pepper

In a small bowl, add vanilla powder, paprika, sugar, chili powder, garlic powder, marjoram, onion powder, cocoa powder, salt and pepper; combine. Store in an airtight container until ready to use.  This BBQ rub works great with chicken, pork, beef or fish. Whether grilling or oven roasting, generously apply rub before cooking.  Makes about 1/3 cup.  

~ My Takes ~

Whether I’m crafting my own flavored yogurt, or adding a warming hint of vanilla flavor to my sweet or savory recipes, I love using both of these delicious products.  Creaming the Madagascar Bourbon Pure Vanilla Bean Paste into sauce, yogurt, or butter, adds just the right amount of elevated flavor to my recipes.  The addition of Madagascar Bourbon Pure Vanilla Powder to my recipes, whether added to a savory sauce, or mixed into a batter, or with sugar for a sprinkling topper to pancakes, French toast, or specialty breads, perfumes the mixes with the delightful aroma of vanilla, which then imparts a delicious taste of pure and natural vanilla.  Make sure to explore the Nielsen-Massey website to appreciate the extensive variety of their high quality culinary products.  Make sure to also check them out on social media, like Facebook, Twitter, and Pinterest.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” my Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand.)

MORE TASTINGS ~ EL TAPEO RESTAURANT

Experiencing Spanish cuisine ad delirium often meant a trip to Spain, but, to save on money and time, all one has to do is head to the new El Tapeo Restaurant at Le Meridien Chicago-Oakbrook Center to feast on authentic Spanish cuisine.  El Tapeo offers the discriminating diner an extensive menu, plus an intimate setting with stunning vistas of the skyline; a bar and entertainment lounge complete the perfect setting for those looking for a unique and upscale experience. 

(Executive Chef Franco Diaz and a recent television segment) 

Spanish cuisine is all about quality ingredients, flavors, textures, balance, and tradition.  El Tapeo’s Executive Chef Franco Diaz passionately and artistically executes all of these elements in an inventive and contemporary juxtaposition of local and global culinary artistry.  I recently experienced this fabulous restaurant and its culinary treasures.  For my dining experience, Chef Diaz recommended the following delicious and traditional taste sensations.

Tapas

(from the menu)

Mejillones en Escabeche, mussels marinated in sherry vinegar, peppers, onions, garlic and cilantro; Gambas, shrimp sautéed with garlic and herbs; Croquetas de Setas, mushroom and manchego cheese croquettes with cilantro yogurt dipping sauce; and, Albondigas, ground lamb and bacon meatballs, sherry tomato sauce, garnished with toasted almonds and parsley.  These tapas were all delightful; each flavor profile was perfectly balanced and didn’t migrate into the palette; they were also light, leaving ample room for the dining experience.  Each tapas was flavorful and incredibly delicious; as I write this, I’m salivating as I recall the distinctive flavor components for each dish.

Main Entrée

(from the menu)

Pescado del Dia, pan seared monkfish wrapped in two year cured Serrano ham, sautéed manila clams in white wine and olive oil, grilled lemon, and a citrus salad (citrus, frisée, celery leaves, and flat leaf parsley).  The texture was substantial and tasted more like meat, and was cooked to perfection; the salad added a light and fresh taste, complimenting the heartiness of the fish; the overall flavor and texture profiles made this a perfect dish.

Dessert

(from the menu)

Bañuelos, pineapple fritters, vanilla gelato, dulce de leche and compressed pineapple.  The pineapple added a light flavor to the deep fried yeast dough, with the gelato and additional pineapple garnish rounded out the sweet subtly of this decadent dessert. 

In Closing

Exploring cuisines of other cultures is a taste adventure that always adds just the right amount of seasoning and spice to one’s life.  The closest taste experience awaiting to be discovered is probably in your own backyard.  Take the time to explore and experience.

Happy New Year to you and your loved ones.  That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don't forget to "Like" my Facebook Page, "Terry's Second Helpings".  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand.)

N.B.  Google’s blog platform is incompatible with my Mac OS X and Firefox browser latest software versions, which is why some web links appear in different colors and why when attempting to have embedded images their sizing is consistent and/or can’t be sized.