MORE TASTINGS ~ OUT & ABOUT ~ PART THREE

Here are a few more recent experiences to keep in mind the next time you’re thinking about expanding your culinary horizons…..

(Chicago Gourmet has it all, including these architectural marvels.)

Chicago Gourmet ~ Bon Appétit Magazine’s Seventh Annual Chicago Gourmet, is THE place to be for consummate foodies and oenophiles.  The annual event is a celebration of all-things food and wine, and features competitions, demonstrations, seminars, book signings, gourmet food tastings, wine tastings, as well as fund raising.  Over one hundred fifty of Chicago’s finest restaurants and chefs are featured throughout the event, with many of the area’s restaurants offering event features as part of their menu offerings coinciding with the main event.  Each year, the multi-day event gets bigger and bigger, and this year’s event was no different.  Including the Hamburger Hop Competition, Chicago Gourmet and Grand Cru, the combined events drew an astounding 12,456 guests in just a few days.  Chicago Gourmet spotlights the best in the culinary world from around the world and includes showcasing award-winning restaurants, master sommeliers, vintners, spirit and wine makers, premium breweries, popular mixologists, rising star chefs, celebrity chefs, and internationally renowned chefs.  Tickets are sold per day of the event, so you really need to come with a hearty appetite; it’s virtually impossible to consume every tasting offered, but it sure is enjoyable indulging in some and then figuring out which ones you’ll table for next year’s event.  Next year’s event will be September 25 – 27, 2015, so mark your calendars.  http://www.chicagogourmet.org

(Beef Tenderloin; photo by Wilbert Jones)

L20 Restaurant ~ The Two-Michelin Starred fine dining establishment in Chicago’s trendy Lincoln Park area will be closing its doors by year’s end to make way for a re-imagined new dining experience that will feature the culinary wizardry of rotating chefs brought in from around the country.  I recently attended a special dinner event for Tourism Quebec and was very impressed with the food, service and décor.  Besides scrumptious passed hors d’oeuvres, a three course dinner menu highlighted the evening; it consisted of ahi tuna, avocado mousse and torn basil salad, choice of striped bass, bouillabaisse broth, tomato confit and fennel, or beef tenderloin (which I chose), royal trumpet mushroom and butternut squash puree, and chocolate crémeux with lemon brioche.  I’d like to return to experience one of its initial dinner offerings under the new concept.  L20 Restaurant is one of the Lettuce Entertain You Enterprises, Inc. (LEYE) restaurants.  http://l2orestaurant.com

(Assortment of delicious bites.) 

Marion Street Market ~ If you’re looking for a unique bistro experience, this place is for

(Chef Steve Chiappetti)

you.  A mainstay and local favorite in trendy Oak Park that’s easy to get to by mass transit or main highways, Marion Street Market is a hybrid that’s restaurant, artisanal market (cheeses, cured meats, fresh baked breads, wine, beer, etc.), and bar where folks come to celebrate the best in food and beverage.  Menu items are fresh, local and seasonal, and all expertly imagined by culinary wizard Chef Steve Chiappetti.  I attended a special tasting recently, which featured delicious foods and libations that included specialty cheeses, dried fruits, flatbreads, crackers, prime beef, artisanal honeys, lobster mac n’ cheese, micro brews, and wines.  This beautiful bistro environment will have you coming back for more and more inventive dining and marketing experiences.  http://www.marionstreetcheesemarket.com

(Turducken Roast, a star attraction for the holiday feast.)

The Original Turducken by Echelon Foods ~ When turkey, duck and chicken are deboned and then stuffed inside the gastric cavities of each other, using a savory bread and sausage stuffing as the glue, ta-dah, the Turducken is born, a form of engastration.  The technique is certainly not new and has its culinary history in various cultures since the nineteenth century; earlier iterations included the Pandora’s Cushion, a goose stuffed with a chicken stuffed with a quail; later variations include the Gooducken, Ballotine, and Bustard.  Chef Paul Prudhomme is credited with popularizing the

(Momma Cuisine)

Turducken, but no one can state for certain who “invented it”.  Suffice it to say, its popularity made its way from Louisiana up north and it’s now a favorite main attraction on holiday tables.  I had the pleasure of attending a special presentation, demonstration and tasting of this delicious creation at one of Chicago’s newest restaurants, Reverie Chicago, an upscale restaurant in Chicago’s trendy River North area.  The main attraction at this special event was the Original Turducken by Echelon Foods.  Leading the demonstration was popular Momma Cuisine, who is currently touring the U.S. to introduce folks to this delicious alternative to the humble turkey feast just in time for this holiday season.  I was amazed at the tenderness and juiciness of this roast.  While individually I love the taste of turkey, duck, and chicken, the combination of these three “birds”, the combined taste experience was intensified and elevated into mouth-watering goodness.  The Turducken products are made in Iowa, using the finest whole birds that are deboned and then stuffed using a flavorful spicy Italian sausage and seasoned breadcrumb mixture.  All of the guesswork is taken out of preparation; no deboning is required; all one has to do is safely thaw it and then roast it according to directions. The finished main attraction ramps up the holiday meal to extraordinary, where gravy is definitely optional, it’s that tender and juicy.  Slicing into the Turducken is a showstopper, but tasting it is even better.  The Original Turducken by Echelon Foods is available at Jewel-Osco, or online at Costco. http://www.theoriginalturducken.com  http://mommacuisine.com  http://www.jewelosco.com/ - 1  http://www.costco.com

~ In Closing ~

Be sure to check each website or social media listing for additional information; don’t overlook signing up to receive regular email updates as well. 

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, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand.)

MORE TASTINGS ~ OUT & ABOUT ~ PART TWO

Here are a few recent experiences to keep in mind the next time you’re thinking about expanding your culinary horizons…..

French Pastry School and Pastry Chicago’s Fourth Annual Brownie Competition ~ The 4th Annual Pastry Chicago Brownie Competition was recently held at Alliance Paper & Food Service.  The winner of this year’s competition was Anabella Sosa Diaz; her decadent entry, Cashew Caramel Chocolate Brownies, beat out twenty other brownie recipes for First Place.  Winners went home with prizes from competition sponsors that included Plugra Butter, King Arthur Flour, KitchenAid, and Nielsen-Massey Vanillas.  While judging took place, World Pastry Champion and Chef Instructor Patrice Caillot demonstrated his indulgent crispy brownie recipe that was topped off with decadent ganache.  Attendees got a chance to indulge in these extraordinary sweets; the crispy portion of the light and delicate brownie had just the right amount of sweetness, but the ganache topping was incredibly sweet, even for my taste; that being said, these brownies were fabulous.  Overall, this was an interesting event and the first of its kind I attended.  I was amazed at the talent, beauty and creativity of each brownie entry.  I’m lucky if a boxed cake mix comes out tasting good when I make one!  http://www.frenchpastryschool.com  http://www.pastrychicago.org

Maggiano’s Oak Brook ~ I was curious about the latest menu offering from this franchise restaurant.  The “Lighter Takes” menu are chef adaptations of their most popular dishes, but made healthier with reduced fat, sodium, and carbs, and a caloric cut by at least fifty-percent.  I tasted their Hand-Cut Fettuccine Alfredo with Grilled Chicken, Asparagus, and Light Asiago Cream Sauce; the reduced calories for the new menu feature was 850 versus 1,570 calories for the original recipe; the newer recipe uses a lighter sauce, versus the creamier, fattier version in the original recipe; I especially enjoyed the grilled chicken and asparagus, but did find the sauce too watery and bland; perhaps some grated Parmesan would’ve oomphed the flavor quotient.  I also tasted the Taylor Street Baked Ziti with Chicken Sausage, Herbed Ricotta, Mozzarella, and Pomodoro Sauce; the reduced calories for the new menu feature was 950 versus 1,410 for the original recipe; the reduced calorie version swaps out the traditional Italian sausage with chicken sausage, which dramatically reduces calories; the herbed ricotta added a nice touch that made the overall flavor delicious; the tomato sauce was a bit watery and needed more tomato added to it.  All portion sizes are very generous to begin with, and can easily be shared, or half of the portion can be taken home. If you’re looking to pare down calories, the new “Lighter Takes” menu options are a good bet based on what I tasted; overall, the flavors didn’t suffer from the calorie makeovers.  Maggiano’s continues to offer its buy one, get one pasta deal.  http://www.maggianos.com

(Photo by Julie Hendricksen)

Pirch Chicago ~ I’ve had the pleasure of participating in two weekly hands-on cooking demonstrations in the popular “Sourcing Saturday” events at this upscale kitchen-bath-laundry store; these hands-on cooking demonstrations celebrate fresh and local foods, while participants are guided by the expert culinary staff on prepping and cooking featured menu items prepared on top of the line ranges and ovens; once the items are cooked, participants savor their culinary labors.  Once a month, another popular venue is the “Cinema Sunday”.  A family-themed feature film is shown, while the culinary staff prepares a special menu; after the movie, everyone enjoys the delicious culinary creations.  The day I went, we watched the movie “Matilda”, which I had never seen before and found it to be entertaining with a twist of dark kiddie humor.  The culinary staff prepared a menu consisting of Matilda Pancakes with Apples, Cinnamon and Whipped Cream; Salad of Mixed Greens, Cucumbers, Grape Tomatoes, and Purple Carrots, dressed with a light Vinaigrette; Bacon-Wrapped Meatloaf stuffed with veggies, Mashed Yellow Lentils, and Green Peas; and, Chocolate Fudge Cake with Strawberry Whipped Cream.  This was a delicious and entertaining way to spend a Sunday afternoon.  http://www.pirch.com/location/chicago/

~ In Closing ~

Be sure to check each website or social media listing for additional information; don’t overlook signing up to receive regular email updates as well. 

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, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from dreamatico.com; all other photo credits as represented by the specific brand.)

HONORING ITALIAN-AMERICAN HERITAGE MONTH WITH ALESSI ITALIAN FOODS

October is Italian-American Heritage Month, and as an Italian-American on my mother's side, I'm proud of my heritage and all of the many contributions Italian-Americans have made in shaping and developing our cherished nation.

Escaping poverty, and striving for a better life for their families, Italians began emigrating from their motherland to the U.S. in the late 1880s; by the early 2000s, there were over twenty-four million who would call America their new home.  http://en.wikipedia.org/wiki/Italian_American

My mother’s people traveled from Calabria to their new homeland in the early 1900s, and would eventually take root in the Chicago-area.  (My father’s people, Austro-Hungarian, also came to America in the early 1900s).  Both of my parents were first-borne Americans, as were their siblings.  Faith, family, and food were the underpinnings of their upbringing, as well as mine. 

Like many immigrants, my parent’s families were poor and unlike today, there weren’t any government or social agencies who gave aid to the poor; back then, families made the most of what was available by earning a meager income to help take care of their growing families; sometimes there wasn't enough food to go around, but somehow, everyone managed.  The English language was stressed with utmost importance, because in order to succeed in the new homeland, the language also needed to be mastered, that, and also getting a good education.  The mother tongue was spoken in the household, but so was English; the respective cultures never suffered and were never lost.

Growing up, most of our meals were humble and used many of the food conveniences of the era, but as often as possible, my mother always used fresh produce, whenever it was available and in season.  But, the most memorable dishes were those my mother made, that she learned by watching her mother, the grandmother I never knew, for special occasions like birthdays, First Holy Communion, Confirmations, graduations, and holidays.  These specialties were labor intensive and involved huge amounts of ingredients and foodstuffs.  My parents also made homemade sweet and hot Italian sausage and sold it to the neighbors on a limited basis. 

To this day, my favorite food is Italian, and over the years, I’ve learned to experiment and adapt many of my mother’s simple, uncomplicated dishes; but, somehow, they never, ever tasted the same…there’s nothing like the touch of momma!!  The following focuses on Alessi Italian Foods, its history, and its products.  The vast array of high-quality food products available from Alessi Italian Foods is reminiscent of my mother’s specialty dishes; consistent quality based on fresh and natural ingredients, makes for delicious tasting creations. 

~ How Alessi Italian Foods Began ~

“In 1947, the Nation was celebrating the end of World War II. Some 40 years earlier, Antonino Alessi and his family emigrated from their native Sicily to come to America, the land of opportunity.  Tampa, then a sleepy port town known mainly for handmade cigars, was chosen as home.  At age 19, Antonino (Tony) landed a job as a salesman for a national company, and quickly became one of their best.  Time went on and Tony's success continued.  Always looking to the future however, he realized he would be faced with a dilemma.  The company he worked for had policy that would not allow family members to be hired.  Concerned with providing for the welfare of his two sons and desiring to establish an opportunity for his family to work together, Tony left the security of his career position to build Vigo Importing Company.  In so doing, he displayed that same pioneering spirit that guided his parents to America a generation before, a spirit, which continues today at Vigo Importing into the third generation.  Together with their father, sons Tony Jr., and Alfred have brought Vigo Importing Company from its humble origins to what is now a multi-million dollar corporation with national and international sales.

    In these days of corporate raiders and huge multi-national conglomerates, Vigo Importing Company is somewhat an anachronism.  We remain a family business, squarely attuned to the changing needs of the marketplace and clearly aware of what has brought us this far: quality, innovation and value.  We use only the best and freshest ingredients to produce truly unique products at economical prices.  We search the world for new tastes and products and strive to bring them to you.

    As a result of this pursuit, the Alessi product line was born.  These specialties capture the best of traditional Italian cuisine.  From the sun-kissed peaks of Sicily, to the northern vales of Tuscany, every facet of Italian culture can be tasted and experienced.  The Alessi label even means things that the Italians haven't thought of, like White Balsamic Vinegar.  It's so different that we have been granted a patent by the United States Federal Government for developing a new art.  Let Alessi turn you into an Everyday Gourmet.

    You see, at Vigo Importing Company food is our business.  And we take it seriously.  We strongly feel that the quality and variety of the food you eat enriches your life, and we pledge to do all we can to provide you with products of which we are proud.”

~ Alessi Italian Foods ~

The following items were tested in my home kitchen, and represent a small selection of the extensive products available online, retail grocery, and specialty food markets.  No matter which product I cooked with, the taste was clean, fresh, and delicious; each product was made from fresh, premium quality ingredients, and represented traditional Italian standards and products at their finest.  Each one I used reminded me of my mother’s cherished recipe ingredients that she learned how to master at her mother’s side, and in turn, I learned from my mother.  Alessi Italian Foods definitely rekindled and reconnected me with those cherished memories learned at a young age in my family’s home kitchen. 

The Alessi Italian Foods Experience ~

Mediterranean Specialties ~ Sun Dried Tomato Pesto, Basil Pesto, Roasted Garlic Puree

Soup ~ Porcini Mushroom Soup

Rice ~ Risotto Milanese Style With Saffron, Risotto With Porcini Mushrooms

Pasta and Gnocchi ~ Enriched One-Step Lasagna, Gnocchi Di Patate

Premium All Natural Tomato Sauce ~ Smooth Marinara, Princess Sauce With Heavy Cream, Puttanesca With Olives, Capers, and Anchovies

Olive Oil ~ Extra Virgin Olive Oil

Vinegar – Balsamic ~ White Balsamic, White Balsamic Orange Blossom Honey, White Balsamic Raspberry Blush, Balsamic Reduction Glaze, White Balsamic Reduction Dijon Mustard Infused Glaze, Balsamic Reduction Glaze Chocolate

~ My Adaptations ~

Lasagna ~ Alessi Smooth Marinara Sauce, Lasagne; added Tomato Pesto, Basil Pesto, and Garlic Puree to fresh ricotta cheese.  I also peeled and sliced eggplant into one-quarter inch rounds, salted each slice and placed in a colander, with a weight on top (the salt pulls out the bitterness of the eggplant); after this step, blot dry and dredge in flour, and discard liquid; lightly brown each side in Olive Oil.  In a lightly oiled oblong baking dish, alternate layers of sauce, uncooked pasta, seasoned ricotta, and browned eggplant slices; repeat until ingredients are used up; top off with shredded Mozzarella and grated Parmesan; bake at 350 degrees in oven until cheeses have thoroughly melted and become slightly browned.

Gnocchi Supreme ~ Alessi Gnocchi Di Patate and Porcini Mushroom Soup; cook the Gnocchi Di Patate according to package directions; drain.  Reduce amount of liquid called for when preparing the Porcini Mushroom Soup and cook to a consistency of a sauce; add to cooked Gnocchi; for a flavor add, sauté thinly sliced fennel, including fronds, sliced sweet onion, and Garlic Puree; mix everything and mixture place in lightly oiled baking dish and top with bread crumbs that have been flavored with a choice of grated Italian cheeses such as Asiago, Grana Padano, Parmigiano-Reggiano, or Pecorino; bake at 350 degrees in oven until topping turns slightly browned. 

Quick Takes ~ Prepare either of the Risottos according to package.  Serve alongside browned lean meat that’s been added to one of the Pasta Sauces; top with freshly grated cheese of choice.  Complete the meal with a fresh salad made with a light dressing using any of the White Balsamic Vinegars, flavored with Basil Pesto, Tomato Pesto, and/or Garlic Puree, and Olive Oil.  Consider making a salad comprised of garbanzo and cannellini bean salad with thinly sliced shallots and chopped fresh Italian parsley; season with a dressing of one of these White Balsamic Vinegars, Olive Oil, Garlic Puree, and Basil Pesto.

Balsamic Reduction Glazes ~ Next time you braise, roast, bake, or grill, consider brushing your protein with one of these flavorful Glazes, or drizzling them on the cooked protein; the delightfully intense flavor these Reductions add to your finished dish is amazing.  Do consider using the Chocolate Glaze drizzles over fresh cut fresh fruits (e.g. pineapple, pear, kiwi, berries, etc.); or macerate the fruits in the Glaze and a hint of one of the flavored White Balsamic Vinegars; serve over pound cake or angel food cake, with an add of fresh whipped cream.

~ In Closing ~

You don’t have to be a celebrated chef to be a culinary wizard when it comes to cooking Italian.  Some of the best chefs began as home cooks, or learned from one.  What is key is having a passion for what you’re cooking, enjoying doing it, using quality ingredients and products such as Alessi Italian Foods, and feeding the hungry souls with joy and humility.  Be sure to check the website for recipes using Alessi Italian Foods.  Each product is flavorful, high quality, and delicious!  For more information about these wonderful products, including recipes, go to http://alessifoods.com and http://www.vigo-alessi.com/index.php?option=com_content&view=article&id=29&Itemid=53

  

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, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from italianfoodforever.com; second photo is of my mother; all other photo credits as represented by the specific brand.)

MICROPLANE MAGIC

The Microplane began as a woodworker’s planing tool, the rasp, in 1990.  Eventually it would be transformed in 1994, when a Canadian wife borrowed her husband’s rasp and used it to zest citrus, because she was dissatisfied with the way traditional grating zesters shredded unevenly the delicate surface of the fruit.  The wife was amazed at the delicate zesting results from using the woodworking tool.  Little did she know that she would be responsible for thrusting the device, it’s application and the entire company as the recognized leader in premiere culinary tools.  Microplane Kitchen quickly became the darling of the culinary world.  Since then, Microplane Kitchen has remained the premier line of culinary tools coveted by celebrated chefs and home cooks throughout the world. 

These tools are made with surgical-grade stainless steel blades that tackle a variety of prepping tasks.  All of the Microplane Kitchen products are perfect for grating and zesting soft or hard cheeses, vegetables, block coconut or chocolate, garlic, shallots, citrus, and even spiral cutting.  Surgical-grade stainless steel blades assure precision, uniformity, and ease of use of the implement; many of these tools offer variable grating options like fine, ribbon, and coarse, or are tailored to conform to the consistency of the item being grated.  Designed to fit ergonomically in either hand, or to rest on countertop, or prep bowl, these products are must-haves for the serious cook.  Each tool makes the prepping task effortless, which is one less thing for the cook to worry about when preparing their masterpieces.

~ Box Grater ~

The Box Grater is a multitasker that makes the best of variable grating and slicing in a substantially designed tool.  It’s design features include a non-slip rubber hand grip and non-slip feet for maximum stabilization; each side includes a blade that’s tasked to individually handle ultra coarse, fine, and medium ribbon grating, or slicing; the slicing blade is angled and performs like a mandoline slicer.  Blades are made of surgical-grade stainless steel; includes a removable protective plastic storage cover; fine grater side removes easily for cleaning; top-rack dishwasher safe.  Ideal for grating or slicing hard cheeses, vegetables, chunk fresh coconut, or block chocolate. 

~ Cube Grater ~

The Cube Grater is another multitasker with variable blades for fine, coarse or ribbon grating; the Grater fits into its own catch container, which also functions as a measuring device and protective cover.  Surgical-grade stainless steel blades that are top-rack dishwasher safe; protective measure/cover recommended for hand washing; holds up to one and one-half cups of grated cheese, vegetables, zest, chunk fresh coconut, or chocolate. 

~ Herb and Salad Chopper ~

This dual Chopper is a definite replacement for the often-cumbersome mezzaluna.  The design features include an ergonomic tool that fits comfortably in the palm of the hand for easy one-handed rocking motion of the surgical-grade stainless blades; when not in use, the blades are retractable for safety and storage.  Ideal for mincing and chopping vegetables, herbs, and nuts; top-rack dishwasher safe.  

~ Spiral Cutter ~

This Cutter makes food prep fun.  What’s not to like about turning a zucchini, carrot, or cucumber into a pile of spiral cut tendrils.  Ideal for vegetables that will be steamed, used in stir-fry, or used as a faux/gluten-free pasta dishes.  Two barrel chambers that accommodate smaller or larger elongated vegetables; easy grip housing with a safety feature of inset surgical-grade stainless steel blades; top-rack dishwasher safe. 

~ My Tips ~

Box Grater ~ Consider wearing a protective glove to eliminate accidental scraping of hands on the super-sharp blades; the larger the grating surface area, the more careful and precise hand placement and motion is needed. To avoid cheeses from adding drag to the grating area, lightly oil the entire grating surface, which will prevent the cheese proteins from adhering; makes cleanup easier, too.

Cube Grater ~ Make sure to thoroughly rinse the blades and holder in between grating tasks to avoid migration of odors, especially when going from garlic or onion and then to chocolate, or coconut.

Herb/Salad Chopper ~ Make sure herbs or salad greens are as dry as possible before chopping, otherwise items will adhere to the blades and clumping, slowing down the motion.  Combine like-items for standard cutting, versus doing them separately; this will also help creating a one-step mixture and save time.

Spiral Cutter ~ The larger the vegetable, the longer the spiral tendril; larger vegetables will be easier to grip while turning the vegetable inside the cutting chamber.  Consistent hand motion and turning follow-through will yield more uniform results.

Overall ~ Once your tasks are complete, a quick rinse of the blades under warm water, or swished in an acidulated water mixture will release residue from the surgical-grade stainless steel blades.  Follow directions for either hand washing, or top-rack dishwashing. 

~ In Closing ~

Prepping with the right tool minimizes the task being cumbersome and culinary drudgery.  With these outstanding Microplane Kitchen tools, prepping becomes effortless and makes light of the task at hand.  The Microplane Company has three divisions that offer exceptional tools:  Microplane Kitchen Tools, Microplane Personal Care, and Microplane Woodworking.  http://us.microplane.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, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from goredforwomen.org; all other photo credits as represented by the specific brand.)

LET’S COOK HEALTHIER

My pr contacts frequently share with me recipes that offer creative and healthy adaptations of time-honored recipes.  I’ve always enjoyed trying new recipes and discovering culinary twists along the way, especially healthier ones.  Healthier cooking begins with using fresher produce, leaner proteins, healthier oils, more plant-based ingredients like grains and beans, reducing salt or using a salt alternative, and using more herbs and spices for flavoring.  Enjoy the following healthy recipes and let’s get cooking!

BistroMD’s Pork Tenderloin with Apple Cider Reduction

http://www.bistromd.com

2 (1 lb.) pork tenderloins

EVOO and S&P

1-1/2C apple cider

1/2C apple cider vinegar

1/4C maple syrup

Method:

Heat oven to 500F and place rack on upper third; pat tenderloins dry, brush with oil, season with S&P, cut into 1/4inch crosswise cuts; brown strips in medium-high pan; approximately four minutes per side; remove, place on baking sheet; bake for approximately fifteen minutes; in pan where the strips were cooked browned, add apple cider and vinegar; deglaze the fond; reduce by two-thirds (8”); add maple syrup and remove from heat; rest thoroughly cooked/baked pork (5”); arrange on serving platter, and add reduced sauce over strips before serving.

Suggested Side ~ Waldorf Apples

4 Fuji apples seeded and cut into wedges

1/2t ground cinnamon

2T golden raisins

1T EVOO

Method:

Heat oil for one-minute and then add apples; cook quickly for three-minutes until lightly browned; add cinnamon and cook for an additional two-minutes; add raisins and sauté for one-minute; remove and let cool.  Serve with Pork Tenderloins as a delicious side.

Penne Pasta with Pine Nuts

http://www.iberiafoods.com

16 oz penne pasta

2 cloves of garlic, grated

1C EVOO, like Iberia Spanish EVOO

1t dried oregano, Greek or Italian

1/4C grated Romano cheese

1/4C grated Parmesan cheese

1 oz pine nuts sautéed lightly in small amount of the EVOO

S&P to taste

Method:

Boil two-quarts of water and then add 1t salt and 1T of the oil to boiling water and then the pasta; cook pasta until al dente (8-10”) and drain well; add cooked pasta to large bowl and add to the pasta the grated cheeses, pine nuts, dried oregano, S&P, and remaining EVOO; mix thoroughly; serve with a fresh salad, garlic bread, etc.  

Chicken Kabobs

http://www.iberiafoods.com

2 lg chicken breasts, boneless and skinless, cut into large pieces

2 lg zucchinis cut into one-half inch rounds

3 red bell peppers, seeded and cut into large pieces

2C EVOO, like Iberia Spanish EVOO

1T dried sweet basil

S&P to taste

8 bamboo skewers (soak in water and then dry; this will prevent the skewer form burning)

Method:

Preheat oven to 400 degrees; insert skewer into cut chicken breast pieces, alternating with zucchini and red bell pepper (alternatively, use all veggies for a vegan kabob by using cherry tomatoes, zucchini slices and red bell pepper cuts); drizzle kabobs with EVOO and season with S&P and dried sweet basil; bake for fifteen-minutes, turning after eight-minutes for even cooking; remove from oven; let rest for at least five-minutes, and serve.

~ Healthy Food Shopping Tips ~

From George Zoitas, CEO, Westside Market NYC ~ http://www.wmarketnyc.com

“Make a plan ~ Plan out meals for the week and make a list of all the ingredients you will need. The planned meals will also ensure that you are incorporating all major food groups into your diet and a list will help in avoiding filling your cart with items that may break or stray you from the path of healthy eating.  Buy fresh ~ The fresher you buy the better and this can also mean frozen vegetables where the nutrients have been locked in.  Food shop with a full stomach ~ Walking through the grocery store hungry can make you give in to cravings easier.  Have a snack before you leave for the store or grab a bottle of water while you walk around.  Buy in season ~ Fresh fruits and vegetables are best when bought in season and also choosing a product that is grown closer to where you are from can mean two things – this product also often costs less and is tastier.  Let the store do the work for you ~ If cleaning and chopping vegetables is too time-consuming, especially after a long day of work, buy them already cut up from the supermarket (usually available in the produce aisle or salad bar).  These will turn into a quick stir fry with the addition of precut meat or poultry strips.  Shop the entire store ~ It has been said to only shop the perimeter of the store to avoid unhealthy food, but no area of the store should be off limits.  Interior aisles have a lot of great products like canned beans and whole grains that would otherwise be missed.”

~ In Closing ~

Consider changing your food shopping habits to ones that are healthy.  By adapting your healthy food finds and ingredients to culinary creations that are both delicious and healthy, you’ll also be expanding your taste traditions.  Hopefully these recipes, along with cooking and food shopping tips, will have you rethinking your next shopping trek to your favorite food store.

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, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from lifetime-weightloss.com; middle photo credit from ahealthysliceoflife.com; and, closing photo credit from healthylifedaily.com.)