Thursday, March 26, 2009

For all my vegetarians out there!



Myrna's "Meatless" Loaf

2 cups cooked red/orange lentils
1 cup oats (or leftover rice or bulgur)
1 cup grated organic cheddar cheese
1/2 cup black beans(cooked)
1/2 cup homemade or bought tomato sauce
3 organic eggs, lightly beaten
1/2 cup chopped fresh parsley & scallions
2 teaspoons tamari
1 teaspoon garlic, minced
1 teaspoon dried oregano
1/2 tsp dried cumin

Mix all ingredients together in a large bowl.

Pour mixture into oiled loaf pan or casserole dish.

Bake at 375 degrees for 30 minutes covered. 15 minutes uncovered.

Let cool for 5 minutes before cutting and serving.

Optional:Extra sauce or salsa to top finished loaf with would be excellent! Serve this with mashed potatoes and veggies!
_______________________
It's not the prettiest thing to look at, but very healthy. While I was on my vegan kick yesterday I thought I would add this. It's not bad for a vegetarian delight ;)

Wednesday, March 25, 2009

BABYCAKES. Allergy-free baking in NY!



Leave it to Martha to find delicious vegan cupcakes. I have yet to find ones that taste like the real thing, but can't wait to try this recipe. No milk, no eggs?! WOW. This I have to try! Looks tasty, but ingredients would take some hunting down. I bet Whole Foods or Central Market should have everything I need. The batter looks a little loose and Erin McKenna(owner of Babycakes) seems a little flustered with all of Martha's questions. I think they're good questions. Make your own judgement. Happy Vegan, allergy-free baking to you all=)

p.s. I posted this because it seems vegan cupcakes are becoming a new trend. In fact, because non-vegans have been jumping on the bandwagon so quickly, it's making them become even more popular

ANYONE EVER HAD A VEGAN CUPCAKE???

Monday, March 23, 2009

Why the Little Sticky Label on Fruit?

SOURCE:Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, Nodaway County Extension Center, University of Missouri Extension

Have you noticed the little “brand” stickers on your bananas, apples, peaches, pears, mangos, kiwi, and other seasonal fruits? Those stickers are helpful for the store clerk, as they don’t have to distinguish the difference between Fuji apples from Gala apples. That little helpful sticker has the price look up (PLU) code to speed up the check out process. But did you know that the look up number also tells you more? Do you want to know what?

The number on that little sticker, not only is the price look number, it also tells how the product is grown or created. This has made news recently with the release of the new rules for “organic” labeling.

For conventionally grown fruit, the PLU code on the sticker consists of four numbers. Organically grown fruit have a five-numeral PLU beginning with the number 9. Genetically engineered fruit has a five-numeral PLU beginning with the number 8.

When I read about this labeling, I decided to scout my refrigerator for the little stickers. The bananas and apples both were four digits - meaning conventionally grown fruit.

So using this numbering system, a conventionally grown banana would be 4011, an organic banana would be 94011, and a genetically engineered banana would be 84011. Interesting isn’t it?

Who developed this numbering system? The numeric system was developed by the Produce Electronic Identification Board, an affiliate of the Produce Marketing Association, a trade group for the produce industry.

While the stickers are helpful to the cashiers to accurately identify and price produce, there are plenty of complaints about how well the stickers stick!

According to the Produce Marketing Association, some shippers have begun using stickers designed with tabs that make them easier to lift off, and are buying equipment that applies adhesive to the sticker but not to the tab.

Companies are also experimenting with different sticker materials, such as vinyl, that hold up under a variety of temperature and moisture conditions.

The adhesive now used to attach the stickers is food-grade, but the stickers themselves aren’t edible. To remove stubborn ones, soak in warm water for a minute or two. As a kid, we used to argue over who got the sticker off the bananas to wear as tattoos! They weren’t a problem…just not enough on a bunch.

So the next time you pick up that kiwi, melon, pineapple, apple or banana, check out the numbering system. Is it conventionally or organically grown? Or, is it a result of genetic engineering? It’s all in the number - which is also the price look up code for the cashier. A simple number for a complex situation.

Saturday, March 21, 2009

Misadventures at SXSW. There is FREE BBQ in this story!

Yesterday, we were supposed to move but didn't. Foti and I were pretty bummed because we were all packed and ready to go. It's looking like next week will be THE week. Instead of feeling sorry for ourselves, we decided to take a much needed break and have some fun. What better time then now? It's SXSW and there a gazillion things to do on every street corner downtown. Mostly 6th street, but you get the drift.


We started off by listening to this band, The Jimmys on the rooftop of the Blind Pig. They were from Wisconsin, but jammed like total pros! I even caught t-shirt they threw in the crowd, but my luck didn't end there. It was only the beginning. The next band that came on couldn't get their mics to work and when they did, I wished they went back to not working. We decided to skip out before the second song ended. Afterwards, we met up with Lauren and Justin. Lauren is a co-worker of Foti's and Justin is her fiance. So glad we did! They were a ton of fun.

We were walking around aimlessly and got pulled into the Chuggin Monkey by this abnormally tall woman with a British accent. She told us there was a new hot band called "BoomKat" and there was free BBQ at the bar. The first thing that got my attention was FREE BBQ!!! Duh. Then the next obvious question, "What the &%*&^(* is a bar doing serving BBQ?" All I can say is it's SXSW and anything pretty much goes. There's nothing normal about anything right now. It's kinda beautiful. I stood out like a sore thumb wearing my festive, summer, H&M outfit I got from LA a couple months ago. Meanwhile, if I had a tongue ring, some other choice piercings, vintage attire, neon colored hair and hadn't bathed in a week, I would have fit in just fine. You gotta love Austin for that reason alone!



Anyway, back to BoomKat! She was actually pretty damn good. Of course Lauren and I HAD to be in the front row after scarfing down a big plate of BBQ and fixings! We had our beers in hand and pretended to sing along to the bands song. I should clarify band too. It was a lead singer and 2 guys on keyboards with major amps. Still, TOTALLY a band! While she was singing, Lauren turns to me and swears this girl looks familiar. She was like, "Is that the girl from the movie Crazy Beautiful?"

I glanced at her and was like," Is that the same girl from Crossroads? The movie with Britney Spears?"

Lauren looks at me and asks," Are you going to ask her?"

I scream back at her(only because it's VERY loud and we're literally in the front row), "Should I ask her??"

Without missing a beat, song ends. She looks at me and says, "Ask me what? ASK ME!" So I did and she screams back, "Yes and I was in Crazy Beautiful. Do you want my bio?" She was being funny and really cool about it. We were dying! She was actually a great musician. Her sond, STOMP is very catchy and I love it. Of course Foti being business had to talk to her publicist to get an interview at Perez Hilton's party tonight. Wah-wah. I got a pic on his camera phone.(It's eh.)


Well our SXSW misadventure had only begun. Since recently joining TWITTER, it like I've been exposed to a new batch of internet junkies. I decided to "follow" SXSW's official twitter page and oh, so glad that I did. They posted they were having a taping for VH1 SAVE THE MUSIC event and it looked like a press only thing. I remembered the address and begged Foti to use his press badge to get us in. Since Lauren had hers too, that meant her and Justin could hang too. WRONG! They both forgot their badges. What were we going to do? Luckily, Justin and I are pretty sweet talkers. Even though Lauren and Foti were doing eye rolls in the background, we purged ahead. So glad we were shameless because we got in! While Lauren and Foti were talking shop to all the "important" people like publicists, people at VH1, etc...we were enjoying the free booze and bands.
There was this one guy, the main guy, Jason Reeves who did a phenomenal job. He was fantastic live. He almost had a Jason Mraz feel with a bit of Jack Johnson. He even went off mic and just played his guitar and sang for the audience. You could here a pin drop. It was definitely a lot more low-key then most SXSW music, but equally enjoyable nonetheless. In fact, more so in a lot of ways. All I know is that I will be downloading his stuff on itunes. Perfect cooking in my new kitchen music!!!


At the end, Foti and I came home to enjoy some burgers & onion rings from Player's Burger surrounded by boxes on our couch. We watched an episode of 30 Rock before dozing off. What a great night!!

Friday, March 20, 2009

To eat or not to eat? That is the question.


Instead of enjoying SXSW like the rest of this city and beyond, I'm contemplating snack will get me through 5 more hours of packing. Very upsetting considering there are some fantastical musicians in town. I suppose there's always next year, but it's beautiful outside TODAY and I'm inside. Life can be so cruel sometimes.

Anyway, I've been researching snacks and easy to eat foods because my kitchen is ALL packed up. Not a knife, spoon, fork, plate or bowl in sight. Because of this, we're forced to a life of eating cereals, cookies, fruits and crackers until we move. Yesterday was an exception though. We finally used that Red Lobster gift card my mom sent me a couple months ago. She used to take me there for special occasions growing up, so even though it's not a place I would normally go, it has a bit of sentimental relevance. Plus, with the gift card, exhaustion and nothing in any cabinet, it becomes even more appealing.

Now back to these darn snacks! The " Late Night: Tacos at Midnight" flavored Doritos scare me. Who came up with this name? I'm scared to even try these. What's wrong with the original flavor? All these companies feel the need to market tried and true products with crazy gimmicks and flavors. Case in point, the picture above. The guacamole flavor is disgusting and there are many other questionable flavors they've tried to inject in our fast food system. Look at Cheetos. They've done one other flavor that I can think of and that's Flamming Hot Cheetos. You don't see cilantro, lime Cheetos or BBQ Cheetos. Why should they?

Now Cheerios on the other hand can do no wrong in my book. I love the few flavors they've come out with over the years. Everything from Honey Nut, Multi-Grain, Strawberry Yogurt and the elusive Banana-nut Cheerios. I've tried all of them but the last. I can't seem to find it anywhere, although I haven't been exactly looking that hard. I just know it will be deliciously heart healthy. I'm on a mission to find this cereal in the distant, near future. On the other hand, Late Night: Tacos at Midnight Doritos should be recalled. Contact your congress person today!

Thursday, March 19, 2009

I just got a new cookbook!


Yesterday I just got my order in from Amazon! One of the books I got was Gordon Ramsey's Passion for Flavour. I can't wait to crack it open and start to reading. I've heard many wonderful things about it and he truly inspires me as a chef. The man successfully runs 19 restaurants around the world and maintains a family. He has a remarkably colorful story too. He overcame many obstacles to make his dream a reality and didn't let anyone or thing steer him from his path. I heard little bits and pieces from an interview he did on a London radio show a couple years ago(online... nerdy-I know) and it was riveting. In fact, I also have his autobiography and I plan to read it as well. Lately, I've just been craving the stories of chefs I admire. I find them inspirational and uplifting. Just to read about their individual journeys making it to the top of their game is useful information. I'm obviously on my own path, but if I can benefit from any lessons that another chef endured, then I will. It's not like I'm a 21 year old know-it-all who needs to learn everything the hard way. It's exciting in theory, but exhausting in reality. Actually, I take it back. At this point in my life, it's exhausting both ways.
Anyway, I'm going to get back to packing! If I remember, I'll try to post a review of his book(s) when I get a chance to read them. I can't wait!

Wednesday, March 18, 2009

A life of boxes and take-away dinners.


It's official. We are almost completely in boxes. With Foti away most of the day, it's pretty much me packing right now. That will soon change. It better. We're practically living out of these moving boxes and trust me, it's not as glamorous as it sounds. You would think that having 7 different addresses within 6 years(according to our official credit report) would prepare us for life's shifts and turns, but it doesn't. You just become a better packer and learn to label things clearly. Foti and I still lack the necessary tools to remain cool as a cucumber through these most stressful moving conditions. We were even "discussing" how many boxes he packed versus how many I packed and which packing technique we each prefer. Craziness! The insanity doesn't stop there. We are officially dish-less if that's even a word. It's all paper plates and cups, which doesn't even make sense since we're going to be ordering take-away dinners for the next week. It's like a knife through my heart. I will miss cooking so much. What will I eat? What will I blog about? Yikes. It's all these pressing questions and more that plague my daily thoughts. I don't think I should move for another 10 years. (Don't tell Foti!) I've accumulated so many credits that I should be exempt.

On to more pressing questions. What should I have for lunch? My poor fridge looks so lonely and frail. I just want to fill it back up with yummies again =(Off to more packing, getting documents in order and praying this process starts to expedite itself along!

Monday, March 16, 2009

Rolling in the dough



"It's a beautiful day in the neighborhood. Such a beautiful day. Would you be mine? Could you be mine?" M. Rogers

Well, since it's so beautiful in Austin I thought I'd post a recipe that makes me extra happy! It's a stunner of a loaf and tasty to boot. If you make it, please post your results. I wonder if anyone makes the recipes I share on Foodie Crossing. If not, I can rant about other food things!

Parm, Prosciutto & Olive Bread

3 3/4 cup bread flour
1 1⁄2 tbsp. baking powder
3⁄4 cup light olive oil
1 1⁄4 cups dry white wine
6 large eggs
1⁄4 lb. Prosciutto
1 cup sliced pitted black olives (Gaeta works nicely)
1⁄2 cup grated parmigiano-reggiano
Freshly ground black pepper

Preheat oven to 375°.

Sift flour and baking powder together into a large mixing bowl.

Make a well in the center and add olive oil, dry white wine, and 1/2 cup water. Stir with a fork until well blended.

Beat eggs in another mixing bowl and stir into flour mixture.

Tear prosciutto into small bits and add to batter with black olives and parmigiano-reggiano. Season with freshly ground black pepper.

Dust your hands with flour and form into a nice loaf!

Bake until golden, about 1 hour.

Cool slightly, then turn out onto a wire rack to cool completely.

Saturday, March 14, 2009

My favorite cookware. PERIOD.



What are my favorite cookware products ? That's a question I get asked regularly in my cooking classes. I think everyone's favorite cookware should be ones that they can afford and you''ll get the most use of long-term. If you happen to love Asian food, invest in a high quality wok. If you love to pan sear the heck out of fish, get an excellent saute pan. It seems simple enough, but so many people are hung up on getting the "right set." It's sad because so many people get looped into getting set of cookware that include pieces they rarely use. It seems like the fiscally responsible route to take, but it's pretty impractical.

That's why I love Demeyere cookware. Their cookware is designed for each specific cooking technique/function. I went to a similar demonstration when I worked at SLT. It's boring to most people, but I find the design fascinating. The guy in the video definitely could use an espresso or 12, but it's the information I'm really after. I also love how there are now nasty rivets to clean in this cookware. Besides being unhygienic, they're a pain in the rear to clean. Even with Barkeepers Friend it's a real challenge.

(This just came to me) I suppose it's like using a 2.5mm screwdriver for all your handy work that needed tightening. Technically, you could possible manage to make it work, but not with the ease or precision of the specific size you needed. Plus, these pot/pans are soooo damn pretty. This over jewelry any day of the year! Demeyere is like the Lamborghini that I'll get, just not right this second. Unfortunately with a husband who's been keeping me on a strict budget, I'll probably end up getting more All-Clad for the new digs. A girl can dream though!

p.s. stay clear of any well known Food Network people's pots, pans and knives...when I worked at SLT that stuff had a 55% return rate! Buyer beware BIG TIME!

Naked Pizza?


SOURCE:DALLAS OBSERVER


"A Very Simple Old Scam Can Still Fool Smart People."

The Hot Cuban Pizza: The Mavs' Owner Is Putting His Money Where Our Mouths Are
By Megan Feldman in Business News for People Who Don't Read Business NewsFriday, Mar. 6 2009 @ 11:43AM

In less than a month, the impact of Mark Cuban's personal "Stimulus Plan" has already become quite real for a small group of entrepreneurs around the country. Naked Pizza, an all-natural pizza delivery place in New Orleans, was listed on Cuban's blog earlier this week as one of the first funding recipients. And just yesterday, while the Dallas Mavericks' owner was in New Orleans for his team's game against the Hornets, the owners of Naked Pizza met with him for three hours -- enough time for Cuban to devour not one or two but eight slices of pie.

Naked Pizza cofounder Randy Crochet, who launched the store in 2006 and put two years into perfecting the dough -- which contains probiotics, 10 difference types of whole grains, no sugar and low sodium -- never imagined he'd be doing business with the likes of Cuban. He tells Unfair Park he was shocked to get a speedy response to his proposal two weeks ago, as more than 1,000 ideas were pouring into Cuban's in-box.

"We posted it, and he responded within an hour," Crochet says. "We were stunned."

So, what will this mean for Naked Pizza?

Unfair Park spoke to Crochet late yesterday, and he was still breathless from the lengthy meeting during which he and Cuban discussed plans for expanding the delivery business to 1,000 stores nationwide.

"In New Orleans, it's not a very active environment for healthy business models," he says. "So you take someone like Mark, and he has the vision and the context to understand what we want to do on a larger scale."

Crochet heard about Cuban's funding project from a friend, and the initial positive response to his pitch kicked off a flurry of e-mail exchanges. "We e-mailed for three days day and night," Crochet says. "We'd get e-mails from him at 3 in the morning."

Crochet, who's not disclosing the amount of money Cuban is investing, says he expects to have the deal finalized next week. For his part, when reached by Unfair Park, Cuban said he'd save his comments for his own blog.

"What we want to do is create the next big pizza delivery chain," Crochet says, explaining that they opted against opening a restaurant because, this way, their only competition are other non-healthy pizza delivery shops such as Domino's (though Dallas-based PIzza Hut does offer its Natural Pizza).

"We're trying to make pizza part of the solution, not part of the problem in the national obesity epidemic," he says. "It's time for the fast-food industry to step up to the plate, and we're going to show that it makes good business sense to do it."

Crochet insists his Naked Pizza has half the calories, half the fat and four to fives times the dietary fiber as most pizza on the market. And as far as he knows, it's the only delivery pizza in the world that contains probiotics, the bacteria that contributes to intestinal health (Naked Pizza uses a special heat-resistant strain of probiotics that survives the oven). "Basically," he insists, "our pizza will improve your health and well-being."

They'll likely begin the expansion by the end of the year, though Crochet says they'll be working with Cuban to hammer out the exact plan over the coming months. They plan to open one here in Dallas, and one hallmark Crochet hopes to have in all the shops is reduction of their carbon footprint, including a rooftop garden to grow the vegetables they put on the pizza.

"We're trying to get people to understand that we [restaurants and businesses] have to change our relationship with our community," Crochet says. "And we want to be leaders in that."

Friday, March 13, 2009

Mighty Fine Burger ?


Mighty Fine Burger recently opened in South Austin’s(Sunset Valley shopping center to be exact)and marketed as quality fast food meal. As the name Mighty Fine Burgers implies, this is a very limited menu with burgers, fries, and shakes, plus chili dogs, lemonade, and beer. The place is always packed but even if the wrap around line is at the door, things move very quickly. While you are waiting for your name to be called, you sit at an old school park-like, communal table. Big selling points on this joint is it only serves hormone free, vegetarian-fed beef. Plus,you get the see each burger being made and even see through storage of the beef itself. Foti and I only waited 10 minutes for our food, which wasn't too bad. We were anxious to see if the Mighty Fine Burger lived up to its name and was worth $27 for two burgers, 2 fries, strawberry lemonade, sweet teas and a chocolate milkshake. It felt way overpriced for fast food. I thought the Blue Bell milkshakes were good, but pretty basic.


Mighty Fine burgers is a perfect example of how you can take a mundane product, and make it seem amazing simply by clever, concise and colorful marketing. I don't think we will ever go back. Not because the burgers were terrible. They were tasty, but not tasty enough to fork over almost $30 bucks for something so simple. For my money, I'd rather eat at Central Market for that price. If I'm truly craving an old fashioned burger, I'd still rather go to Hut's on 6th. It's been there forever for a reason.

My review is"Ehhh" It's aight.

Thursday, March 12, 2009

Do you have to let it linger? Do ya have to?


Last night I taught a private cooking class. It had an Indian theme and I cooked authentic northern cuisine. The people were way into it and it was great fun. I think my mango chutney was the best it's ever been too. All in all, a great night. In fact, the group insisted I even take Foti back a plate. When he got home he was in a for a real treat. He scarfed down the take-away plate in a matter of minutes. I was thrilled.

Only one problem. I mixed everything by hand. It's authentic to the recipes I used from the Indian chef I worked with and I respect ethnic techniques. (Food simply doesn't taste the same unless you follow ethnic chefs' specific instructions. Trust me on this one folks. ) Now, day 2 after the fact and I'm spelling like a hot, spicy mess. It's not cute. Not cute at all. In fact, my fingers are orangey-yellow from the turmeric I used on my prawns. I can even smell hints on lime and coriander on my hands too. What can I do? It's the price of being a chef. I just never know what I'll smell like the next day after I cook.

I know what you're all thinking. Why not shower? Well I do shower!!! When working with strong herbs and spices(see one of my 1st blog postings where I distinguish between the 2-don't know how to insert link techies!) it doesn't matter much what I do. Maybe I have more porous skin than the average jane? Who knows? I've been using a combination of Meyer's dish soap, ALL detergent and Aveda facewash to get rid of this smell. All it has done is left my hands dry. Smell is still lingering!! UGH! You think I would learn to wear gloves.

Wednesday, March 11, 2009

Phelps dumped at a San Fran Food Bank?


SOURCE: www.perezhilton.com

After dropping Michael Phelps's face from their cereal boxes (we can all enjoy breakfast safely now), Kelloggs has now dropped 2 tons of Frosted Flakes and Corn Flakes boxes with the pot-smoking swimmer's mug on them at the San Francisco Food Bank.

A spokeswoman for the food bank says, "We do regularly see products with packages that are no longer desirable. Though Kellogg's and their star spokesman hit a patch of rough water, San Francisco's hungry just got thrown a life preserver."

Difficult to come by at a food bank, the cereal apparently flew off the shelves, and employees even stashed a couple of boxes to save as collector's items.

_________________________________

My take? Hey, at least it's a donation. I think it's a positive! At least they didn't just throw it out like most people.

You don't say?



SOURCE: www.huffingtonpost.com


"Iron Chef America" star Cat Cora (l) and her wife Jennifer Cora (r) are both pregnant, she announced. Both are expecting boys, which will double their brood. They are already parents to older boys, Caje, 22 months and Zoran, 5, from the same donor as the two who are coming.

On her MySpace blog, Cat posted the following message:

OK!Magazine writes about my pregnancy ~ Issue on Newstands now...
Current mood: blissful
Category: Life

"Iron Chef's Cat Cora has a bigger surprise than the unveiling of her secret ingredient on her hit Food Network show; She's expecting her third--and fourth--sons! "It's really crazy!" the chef, 41, tells OK! Most unusual, Cat will give birth three months after her partner, Jennifer Cora, 37. "We decided that having them a year apart is harder than having kids as infants together," Cat says of their planned pregnancies. Their four children have the same sperm donor but Cat says," [Jennifer] carried my embryo amd [sic] I carried hers. It's like surrogating, but obviously all of our kids are equal."

The pair live in California.
_______________________________________

My take?

Cat Cora has a myspace? Way too old for that. She totally needs a facebook. Get with it!

Tuesday, March 10, 2009

Tasting at Whole Foods?!

This one's for you Jen.

I wish I had my camera for the tasting that just went down in the Whole Foods parking lot on 6th Street. Or, maybe it's best there's no evidence for this momentous event. Let me explain. Today was not a typical tasting. Not by a long shot!

My client, Jen, works downtown and only had a few minutes to meet up for a secret tasting. It's her hubby's 30th birthday dinner and she wanted to taste my creations. She wants to surprise him and has planned a menu that's reminiscent of their travels to Italy. It's quite sweet actually. She's taken so much time to make sure everything is just perfect for him. Who can blame her? Everything is hush hush and it's been fun working with her.

Flash back to about an hour ago. We decided to meet at Whole Foods because it was close to her work. Little did I think about the downtown traffic or parking situation. Needless to say, I was a horrible person and parked in a handicapped parking spot. There was non parking! I called Jen over and we did a tasting in front of my car because I feared getting tickets, or worse yet, towed. She was a great sport about it all, even offering to take my picture for this entry, but I forgot my camera. As she was tasting her 4 courses in front of my car, I realized I was pulling all her meals out of an HEB/Central Market bag! Yikes! Then I realized I'm doing a tasting at Whole Foods. Not just any Whole Foods, but the headquarters. Who brings prepared food at lunch time to a busy, upscale grocery store with ingredients from their main competitor? Apparently yours truly.

All I can say is, "Only is Austin!"That's why I love it here. No client is the same. No job is the same and the people are the coolest.

This putz has some real nerve.


You know I'm simply at a loss. I get so angry at "successful" people being so ungrateful for what they have and Anthony Bourdain is no exception. Most foodies and many chefs consider him a modern day culinary hero. Bourdain served his time in busy NY kitchen for over 20 years, turned cookbook author, now turned Travel Channel chef. He scoffs at vegetarians, has witty analogies, travels the world and tastes just about anything. I think that's why I preferred him over the more annoying, Andrew Zimmern. I feel Zimmern is more into the shock, gross-out value of it all and Bourdain is genuinely into the food and cultures he covers. I respected that he was just being himself and didn't hold any punches. I thought it was funny how he bashed the Food Network, even though he was on there for a brief time. I even liked that he attempted to go back and work at the same place he first started and admitted he wasn't cut out for the job anymore. He just couldn't hang. He's older, I get that.

What took me over the edge tonight was an episode where he visited Vietnam. It became abundantly apparent how Hollywood Mr. Bourdain as become. While looking at houses, he snobs smaller huts and makes crass remarks that he thinks are clever, as usual. He sees this huge place, that's modern and beautiful and teases he could never afford it. Still, that's not what prompted me out of bed to blog like a sleepless computer geek. It's what he went on to say later in the program. While he sat in front of this home overlooking the river, he noticed a red bridge. His local tour guide mentioned that many "foodies" cross over the bridge to take cooking classes on their vacation there. Bourdain made comments to the effect that the bridge would need to be taken down if he were to buy the place and that he couldn't stand foodies. WOW. WOW. WOW. I was floored by this. The pompous, arrogance wreaked from the television like putrid, hot garbage. Who does he think watches his shows, attends his book signings, buys his highfalutin books and create facebook pages in his honor? Does he think the non-foodies are out there helping pay his mortgage? Think again Bourdain. To insult and under mind the very audience that has put you in the position you're in today is blasphemous. Get over yourself. In fact, I encourage you to build a bridge and get over yourself. A big read one,like the one you love so much. Your tribal tattoos, nasty smoking habit, greasy hair and blase attitude are stale.

Would Martha Stewart insult affluent, stay at home housewives on air? Would Alton Brown make jabs at science geeks ? It just makes no sense to me. This is why I just can't wait to see Bridget's Sexiest Beaches. Hey, at least she smiles!

Monday, March 9, 2009

Raw Food Diet




Below is information on the raw food diet. It's a big trend in Hollywood right now and has been whispered about for years. I think it would a great way to detox, but unsure how long I could realistically eat raw food for each meal. I actually got a request to cook for couple with these parameters in mind. I had to research it a bit and thought I'd share my findings. Very interesting. I'm curious to see what I come up with for a menu. I think it will be a challenging project with some fun and tasty rewards. While I don't think I could commit to such a drastic diet at this stage of my life, I definitely respect anyone who cares this much for what they ingest.

_________________________________________
SOURCE:www.happycow.net
What is it?
Plants-based foods in their original, un-heated (uncooked) state are considered raw and alive. Raw food may include fruits, vegetables, nuts, seeds, sprouts, grains and legumes in sprouted form, seaweed, microalgae (such as spirulina and chlorella, etc.), and fresh juices. These live foods (living foods) contain a wide range of vital life force nutrients (ie. vitamins, minerals, amino acids, oxygen) and live enzymes. Their nutritional properties are essential to the proper maintenance of human bodily functions.

Organic Raw Food Buy Raw Food Direct And Save Raw Cacao, Raw Maca, Raw Goji www.macaweb.com

Who are the "Raw-foodists"?
"Raw-foodists" (also called "Rawists") are those who thrive on live food energy. Raw foodists consume a diet of mostly un-cooked whole plant foods, usually at least 75%, though some say 100% is the only true path. Some contemporary famous raw foodists include raw chef Juliano, actress Demi Moore, and raw food book author, David Wolfe.

Raw food enthusiasts proudly proclaim their break from an "addiction" to cooked and processed foods. They tell us that incorporating a few uncooked meals each week is a good start that will bring immediate changes to the body to feeling better and having more energy. Even if you have a busy schedule, you can still find easy to prepare whole and rawfood recipes at your local health foods stores and natural food markets. For anyone interested in making the jump to a 100% fully raw food diet, it is recommended that you take time to research the various foods that you can eat in their raw state, understand their unique qualities, and spend time learning with teachers and nutritionists. Going raw is a learning experience that requires patience and listening to the body's needs. Over time, a live food diet may help a person achieve a more sensitive body system, and the body will be more sensitive to what it wants that's good for it (as opposed to one's ego/mind). Many 100% raw-foodists claim to experience increased energy, deeper states of meditation, and a long and healthy life.

Why go Raw?
The benefits of going raw-vegan are boundless. Rawfoods are easy to digest, and they provide the maximum amount of energy with minimal bodily effort. Studies have shown that living foods have healing powers that can alleviate many illnesses such as low energy, allergies, digestive disorders, weak immune system, high cholesterol, candida, obesity and weight problems (weight normalization), etc.. Research and real life experiences have also shown that a person can prevent the body's healthy cells from turning into malignant cancerous cells by consuming mostly a raw food diet that includes whole organic foods!


What's wrong with cooked foods?
Heat changes the makeup of food. Foods that have been heated have lost all of their life force, and their beneficial enzymes are destroyed. The digestive system has to work harder and longer to process
cooked foods to get nutrition and energy from it. Once cooked, food can lose up to 85 percent of its nutritional value. Raw foodists call that "dead food." Since we are essentially what we eat, consuming the dead energy of dead foods make our bodies feel heavy and stagnant.

Try eating a raw food diet and see if you can tell the difference! Maybe incorporate sprouts in your meals or salads to add fresh and vital nutrients to your raw diet.

The sprouting process brings out many live enzymes and nutrients in the germinated seeds, legumes, and grains which in turn makes them easy to digest.

Sunday, March 8, 2009

www.chefmyrna.com is DUNZO!

Finally, finally, finally! I can hardly believe I did it! With a little help from my husband and a lot work on my end, my new site is finally complete. It's beautiful, colorful, informative and most of all, I think my clients will get a much better sense of me as a chef. I'm so happy to be busier than ever and only see business getting better. Knowing that Austin will be my new base, I can commit myself to building more clientele here. I'm already designing my new home office in our new home. It's in the wine country and couldn't be more perfect. I'm so proud of what I accomplished and can hardly believe I just started my company 3 years ago. I can't imagine doing anything else I love more than cooking and working with people in all sorts of creative capacities.

After we move in, I'll be full force with getting my first cookbook out in July 09!!! Having a beautiful, permanent home base is a great feeling and can't wait to see what 2009 has in store for Food Innovations. The site is a major piece of the puzzle completed because it answers so many questions that I usually spend time emailing to people. Now, it's all there for everyone to see! Tomorrow I'm checking out a new logo by a genius designer friend of mine. (p.s.If you need invitations, she'll be noted on my site as well.) Hopefully I can use it on my home page and new business cards!

Sorry, no pictures! I've been shuffling through literally hundreds of professional food photos and my own plated culinary work for hours and have no desire to upload another picture tonight. Tomorrow's another day though. I hope my site and business inspires women to pursue their dreams. They can and will come true if you love what you do!

Check it out and please post your comments~
Myrna

Thursday, March 5, 2009

A new day, a new class.

Today I'm going full force with my Greek cooking ! I'm teaching a 2-day Greek workshop in Houston and it's all sold out! In fact, all my Greek cooking classes have sold out. It seems like Greek food is popular in ever city around Texas. I guess there's not a lot of people in Texas that make good, authentic Greek food. In fact, I think my husband should take me to Greece every year just to fine tune my skills. When we have kids, I can't wait to have them go to Greek school and speak Foti's language. I think it's beautiful. Tagalog may have to wait since I understand way more than I speak.

Since I'm busy preparing, I thought I'd post a funny scene from MY BIG, FAT GREEK WEDDING. For those of you who haven't seen it, you must! And for those of you who don't have any close, Greek friends. This is pretty accurate! Only my father in law, Vasilios is much funnier.

OPA!

Wednesday, March 4, 2009

Who the heck is Kathy? Thanks, er anyway?!



I was surfing the net. I'm trying to decide on what type of photography best suits my food for my book, that's been pending for what seems like an eternity. I found this photo and a recipe along with it. Although I've never made this, I'm willing to vouch for it based on the picture alone. It looks so rustic and homemade. And if my grandma actually cooked, this is what I'd imagine her making for me. DO you guys think it looks good? I know you people are reading, but don't know who you people are! Why is everyone scared to comment on food? It won't bite. Promise. Anybody out there?

Kathy’s Orange Coffee Cake

1 package yeast
½ cup sour cream
¼ cup warm water
½ cup melted butter - Divided
1 cup sugar
2 ¾ - 3 cups flour
1 tsp salt
1 cup toasted coconut
2 eggs
2 Tablespoons orange rind (From fresh orange or dried)

Toast coconut by baking it at 350º for 7-10 minutes. Keep a close eye on it, it can burn quickly.
Combine yeast and water, set aside. Blend ¼ C. sugar, salt, eggs, sour cream and 6 TBS melted butter. Add yeast mixture. Add flour (I use 2 ¾ C) to form stiff dough. Dough will be sticky. Let rise in greased covered bowl in a warm place for at least 2 hours.

Combine ¾ C. sugar, ¾ C. coconut and orange rind and set aside. Roll our half of the dough on a floured board into a 12” circle. Brush with 1 TBS melted butter. Sprinkle with half of the sugar/coconut mixture. Cut into 12 wedges. Roll, starting with wide end, rolling to point. Place rolls, point side down, in ½ of a greased 9”x13” pan. Repeat with remaining dough. Cover and let rise till size doubles, at least 1 hour. Bake at 350º for 25-30 minutes. (Bake 20 minutes in convection oven.) Cover with glaze and remaining coconut while still warm, but not hot.

For the Glaze

In saucepan combine:
¼ cup butter
½ cup sour cream
2 Tablespoon orange juice (You can use juice from the fresh orange you bought.)
¾ cup sugar

Boil for 3 minutes.

What's for dinner tonight?



I haven't made this dish in literally years. It's an oldie, but goodie. It was a little chilly out and I just felt like making some good old fashioned, beef stew. I hate* the ones in cans. I think hate is a strong word, but it definitely describes how I feel about canned beef stew. Besides being easy, it's a nice throwback recipe. If you want to know why I hate canned beef stew so much, try this for me. Open a can of Alpo(beef kind) and beef stew. After opening them, close your eyes and I dare you to tell them apart. You can't. DISGUSTING.

I'm finding when I get inspired to make something, I should do it straight away. Id not, it fades. My food tastes better when I'm inspired to make it. Not unlike most things in life. If this inspires you, get on it! Someone will love you for it.

2 pounds beef stew meat, cut into 2 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
3 cups beef broth
3 tablespoons all purpose flour
3 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon of cayenne pepper
1 bay leaf
1 tsp of dry oregano
4 carrots, cut into 1 inch pieces
1 green bell pepper-large dice
3 potatoes, peeled and cubed
1 medium yellow onion- roughly chopped

***1-2 tablespoons of oil for browning meat

In a large pot, over medium-high heat, add olive oil and then brown the stew meat.(don't forget to season with salt and pepper)

Then add all vegetables, except potatoes. Saute for a couple minutes. Then add flour.

*At this stage, add the rest of the ingredients to the pot.

Cover and cook over medium heat for 2-3 hours. Just until meat and vegetables are tender.

Serve with hot rice or with a crusty piece of bread!

I love to have this with :Inheritance, Syrah!!! It's an amazing pairing! Bon Appetit foodies

Tuesday, March 3, 2009

Making happy hour, even happier.



I just had to post THE BEST HAPPY HOUR MENU I've seen in a really long time!

$1.95

Classic Cheeseburger
with Fries

Hummus
Cucumbers and Grilled Pita

Shrimp Ceviche
In Citrus Marinade

Blackened Chicken Sandwich
Cheddar Cheese and French Fries

Tomato Bruschetta
Balsamic Glaze and Basil

$3.95

Fried Cod Sandwich
Cheddar, Cole Slaw and Fries

Ahi Tuna Roll
Shoyu Dipping Sauce

Salmon Cakes
Lemon Butter, Apples and Leeks

Calamari
Trio of Dipping Sauces

Potato Skins
Cheddar, Sour Cream and Crispy Bacon
$4.95

Jambalaya
Cajun Red Hot Sausage and Rice

Fish Tacos
Salsa Fresca and Sour Cream

Kobe Beef Sliders
Cheddar and Caramelized Onions

Fried Shrimp
Cocktail Sauce and French Fries

Chicken & Sausage Etouffe
Simmered in Nut Brown Sauce with Rice

Peel 'n Eat Shrimp
Butter & Old Bay

Monday, March 2, 2009

Am I the only one who finds this sexy?



Gordon Ramsay can do no wrong in my book. I wasn't a fan of him on Hell's Kitchen, but fell in love with him on the F word and Kitchen Nightmares on the BBC. Everything he does is brilliant. He's brutally honest, driven , passionate and educated on where all his food comes from. He's almost as sexy as his cooking. Get a taste of what I love about him. He makes things look deceptively simple. It's all technique. It's like watching Bob Ross paint an entire forest on PBS in 15 minutes and telling you how easy it is to do at home. AMAZING in the true sense of the word.

Just for Anne-Clark. Cheese Sandwich Heaven.


When I was younger, I would come up with all these little things to eat that were usually different that what everyone else was eating. Having a Mom from the Philippines that cooked almost every night was definitely a strong influence too. I remember introducing quite a few of my sweet, suburban friends to some pretty unique and sometimes off-the-wall dishes. One of my less adventurous snacks was my infamous cheese sandwich. Why's it infamous? It's infamous because my childhood friend, Anne-Clark reminded me on how I used to make these for her when we were little. Too funny! It was the only way I would eat anything with mustard on it. I remember the mustard bringing out the naturally pungent flavor of the cheese. Now I couldn't articulate it quite like that, but I remember my thought process. It just brought out a little sweetness to the bread and cheese too. At any rate, little did I know there was such a thing as a Limburger sandwich on rye with onion! Mine was much more basic. However, all these years later. I think my little sandwich still stands the test of time. In fact, nowadays with the abundant selection of mustards, cheeses and bread this sandwich can be made literally hundreds of ways. Maybe even thousands!

Anyway, this one's for you Anne-Clark. If you read this, YOU MUST COMMENT! Food memories can be so powerful. A dish can put you in a time machine and just take you back. Food is more powerful than photographs in my humble opinion. You have the sight, smell, touch and taste all working together in a powerful force. Hope this brought back some fond memories !

Limburger Sandwich
2 slices rye bread (dark, light or pumpernickel)
Brown mustard(of your choice)
Limburger cheese, sliced
thin slices of sweet onion
-Kosher pickle on the side

To assemble sandwich, spread mustard on rye bread slices; layer with limburger cheese and sweet onion slices.

Serve with your favorite beer!


p.s. Here's pic of Anne-Clark with her date in high school...

Sunday, March 1, 2009

"WHAT'S MY IDEAL WEIGHT?"


SOURCE:HEALTHY LVING
AUTHOR: KARLY RANDOLPH PITMAN


If you're trying to lose weight, you probably have a goal, your ideal weight, in mind. A good question to ask yourself is, "Where did I get this number?"
Is it what you weighed in high school? Is it what health experts suggest you should weigh, based on your age, body frame and body type?

While weight loss is an admirable goal for a woman who is truly overweight, many women who want to lose weight don't need to. In study after study, researchers have found that the majority of normal weight women think they need to lose 10 or 15 pounds: what I call vanity pounds.

Why is this a problem?

If our happy weight is based on unrealistic expectations, it will cause us much pain and suffering. We'll exhaust ourselves, trying to achieve the impossible. We'll live in fear: when we've lost weight, we're fearful of gaining it back; when we've gained a few pounds, we're fearful that the scale will keep rising. We may delve into all sorts of whacked out behaviors: crash dieting, food obsession, fasting, and overexercising in our desire to reach our goal.

Unrealistic expectations can create an unhealthy focus on our appearance. You can only be 10 pounds underweight if you're working very, very hard: by exercising for hours a day and being very stringent about what you eat. These behaviors can easily morph into an eating disorder.

The flip side, accepting a realistic happy weight, may mean giving up our wishful thinking of being a size 2. This can be painful; I know. But the rewards of letting go of our impossible expectations are many: vitality, feeling satisfied by the variety and amount of food we eat, energy, stable moods, confidence and a healthy appreciation for our appearance instead of obsession. It's also a sure way to temper the jealousy you may feel about other pretty women.

How can you find a weight that is realistic for your body? Here are 5 tips:

1. Look at the unique factors of your body. Self magazine has a calculator to determine your happy weight which takes into account your age, exercise habits, and if you've had children. You can also factor in your eating and self-care habits: Do you have ways of comforting yourself without turning to food? If not, accept that this may mean weighing a bit more than you'd like until you have stronger nurturing skills. As you learn how to care for yourself, your weight may go down. But accept where you are right now. Then, as Maya Angelou says, as you know better, you do better. And then you can adjust your goal. Having realistic expectations is about looking at what is - not what you'd like to be - and using that information to shape and mold a positive, yet honest expectation for change.
2. Aim for a healthy body fat percentage. One of the best ways to compute a realistic happy weight is by basing it on a healthy body fat percentage. Start by figuring out your current body fat percentage. Then, you can use this number to figure out how much of your weight is comprised of core, lean mass: your organs, muscles, water, and tissues, and how much of your weight is fat. It can also tell you if your body fat percentage is in a healthy range. So, if you want 22% body fat, which is considered a healthy body fat percentage for a woman, you can see whether you need to lose a few pounds, or if your body is healthy just as it is. With hard data, and real numbers, you can see if your expectations are realistic.
3. Look at media images of women with a critical eye. Look at window mannequins in most women's clothing stores, and you'll see a woman whose body fat would make her underweight. Likewise, the "ideal body" that is touted in the movie industry, fashion industry and media is also underweight. This skews our perception, where, as Stanley Tucci's character in The Devil Wears Prada famously quippped, a size 2 is the new 6; a size 6, the new size 14. Separate yourself from these images by recognizing them for what they are: unrealistic. This doesn't mean turning into the body image police. When I see celebrities who look clearly underweight, I bypass judgment. But I do feel compassion for them -- think of the enormous pressure they must feel to always look their best. I know I wouldn't want to live with that kind of scrutiny on my appearance.
4. Give yourself enough time to lose weight. If you are wanting to lose weight, one of the best ways you can support yourself is by giving yourself time to accomplish your goal. You didn't gain weight overnight; you won't lose it overnight, either. If you're holding onto an unrealistic expectation about how quickly you can lose weight, you'll either be discouraged and frustrated because it's taking longer than you think it "should," or you'll delve into drastic measures to lose the weight faster, such as starving yourself, purging, or overexercising. This is being kind to yourself, allowing time for changes to manifest. It's nature's way - growth and change take time.
5. Recognize that your happy weight will change over time. Health is dynamic, not static. Our bodies are always changing, and life is always in flux. The media focus on Jessica Simpson was ridiculous because it denied this basic truth. It is normal for our weight to go up and down, particularly as women. One year you have a baby; another year, you have major surgery and have limited exercise capabilities; another year, you're under tremendous stress and gain weight. All of these things can effect what a realistic weight is for your body at this moment in time. Accepting that your ideal weight may be higher than you'd like - for now - doesn't mean that this will always be the case. Accept the ebb and flow; the highs and the lows, and learn to love a weight range for your body, not just one ideal weight.

We are so much more than a number, but as women in an appearance-conscious society, it is very, very eased to get hooked by the promise of an ideal body. It's easy to believe that it will solve all our pain - our confidence, our needs, our desire for intimacy, acceptance, and belonging.

These needs are valid and important. But the problem is when we use our bodies to feel these needs, instead of our innate worthiness, our beingness. It creates too much pressure, too much focus on one area of our lives. It keeps us from enjoying the present moment, trapped in a place where we are never satisfied; always striving to improve. It keeps us from appreciating what our bodies can do, how we live in them and enjoy their many gifts.

It's a gift to live in a female body. Our beauty should be cherished and appreciated; our sexuality, enjoyed; our strength, celebrated. Yes. While we are not our bodies, we do live in them --- and when we love and care for them, we send a message of love and care for our entire selves.

So, yes, love and care for your body as a loving caretaker, even as a mother lovingly cares for her children. Exercise. Move, sweat, dance, run play. Rest when you're tired. Eat when you're hungry. Feed it whole foods that nourish your particular body (because no one diet is right for everyone.) Breathe. Dream. Release your hurts.

But do so with detachment. Do it out of love, not out of hatred, fear, jealousy or disgust --- I am such a fat cow! ... I am going to run 5 miles because I ate that pizza last night.... I am so sick of being fat ... I hate that skinny b***ch. Love your body with acceptance, embracing every stage and weight of your body, recognizing that your real worth has nothing to do with a number on a scale.