Lighten Up!

I am often inspired by my chef friends. They teach me, make me laugh, act as sounding boards, give advice, and share my passion for food and serving others. One such chef is Nancy Waldeck. Nancy's a local Atlanta chef who has made healthy cooking both her mission and her lifestyle. As a cancer survivor, Nancy develops classes and teaches at a local hospital wellness program. Her recipes are based on healthy cooking principles and lightening up foods to give all the flavor with less fat and calories. She recently released a great cookbook called Taste and Savor, which is full of terrific recipes and tips - check it out at amazon.com or on her website www.tasteandsavor.com

Nancy and I both do work with Calphalon and recently she was featured on their website for an excellent article on fresh and healthy ingredient substitutions. One item she mentions is heavy cream, one that I like to use in small quantities. So when I recently looked for a recipe for Roasted Cauliflower Soup, the one I found on a reputable website had a whopping 2 cups of heavy cream in the ingredient list. Using Nancy's recommendation of 2 tablespoons for every cup of cream, I revised the recipe, swapping out the 2 cups of cream for only 4 tablespoons (1/4 cup). I made the recipe, pureeing the soup then adding the smaller amount of cream. It was so tasty with roasted cauliflower, garlic, carrot and shallots that I never missed the omitted cream. Pureeing soup allows thickening without the extra calories of additional thickening ingredients.

Enjoy this flavorful and easy recipe, one that features the humble cauliflower in a tasty way. Pair with a simple salad or sandwich for a great lunch or dinner. Adjust the consistency as you wish with either chicken broth or water if it is too thick.

Roasted Cauliflower Soup

2 heads cauliflower, cut into 1-inch pieces

4 large garlic cloves

3 shallots, peeled & sliced into 1/4-inch pieces

2 medium or 1 large carrot, peeled & sliced into 1/4-inch rounds

Kosher salt & either white or black pepper to taste

1 - 2 tablespoons olive oil

4 cups chicken broth

1 - 2 cups water (or chicken broth)

1 bay leaf (fresh is best)

1/8 teaspoon Penzey's Mural of Flavor seasoning (is salt free)

1/4 cup heavy cream

1 teaspoon fresh thyme leaves

Chopped chives for garnish (optinonal)

Preheat your oven to 425 F.

In a large bowl, toss the cauliflower, garlic, shallot and carrot with 1 - 2 tablespoons olive oil. Place on a foil-lined sheet pan in an even layer and roast in the middle of the oven for about 30 minutes or until browned.

In a stock pot, place the roasted vegetables, broth, 1 cup water, bay leaf and Mural of Flavor seasoning. Bring to a boil and then turn to medium low, simmering for 30 minutes. Remove bay leaf and discard.

Using an immersion blender, puree the soup until it is smooth. (Or puree in small batches in a blender, taking care when blending hot liquids.) Stir in the cream and fresh thyme. Adjust the consistency with a little more water or chicken broth if necessary. Heat through and season to taste with salt and pepper. Serve in warm bowls with chopped chives for garnish.

Note: If you don't have Penzeys seasoning available, you can omit it. Their spices are most excellent and available by mail at http://www.penzeys.com/

Oil and Vinegar

Store bought salad dressings are hit and miss in the taste category, especially if they are low fat or fat free. There are a few that I like such as Ken's Light Caesar or Light Vidalia Onion dressing. More often than not though, I make my own salad dressing, vinaigrette style. Vinegar is easy to store and does not have to be refrigerated. It's also affordable and easy to find in any grocery or specialty store. Usually I use olive oil and the type depends on the flavor I want to have. Extra virgin olive oil usually has a more pronounced fruity flavor than does olive oil or light olive oil. Oil and vinegar can be less expensive and you can easily make it fresh each time you need it. Vinaigrettes are also usually less calories per serving than creamy dressings, especially those that include mayonnaise.

A typical ratio of oil to vinegar is 3 to 1, but my palate finds that too oily. To dress lettuce salads, I like a ratio of 2 parts oil to 1 part vinegar (or other acid such as citrus juice). The simplest mix is vinegar with a little salt and pepper, and then whisk in the oil. I use this as my "standard" oil and vinegar dressing recipe:

2 tablespoons vinegar
1/2 teaspoon Dijon mustard
1 small shallot, minced
kosher salt
fresh-ground black pepper
1/4 cup oil (which is 4 tablespoons)

Place the vinegar, mustard and shallot in a small bowl. Add some salt and pepper and then whisk to combine. Whisk in the oil and then adjust the seasoning as needed.

The mustard provides flavor and helps the vinegar and oil to stay combined in an emulsion. Shallots are part of the onion family and add an aromatic background flavor to the mix. Chopped fresh herbs are also a wonderful addition to homemade vinaigrette. Parsley provides great flavor and color as do sage, tarragon, thyme, oregano and others - choose the one or two that you enjoy most.


A few weekends ago I had the pleasure of visiting Houston, Texas to meet up with several amazing, foodie chef friends. We went to many interesting stores but one of my favorites was q store in The Woodlands called Oil and Vinegar. This store sells an amazing array of flavored vinegars and oils. I prefer to buy flavored vinegars rather than oils since vinegar usually has a longer shelf life than oil. I bought date balsamic, elderberry apple lime, and passionfruit white balsamic. They all have different uses but make fabulous, fresh salad dressings for a variety of fruit salad, lettuce salad and even grilled or roasted veggies. For roasted asparagus, I often add a dressing of 1 part balsamic to 1 part olive oil, usually 1 tablespoon of each depending on the amount of asparagus I serve.

Try picking a vinegar you would like to use regularly. I like Champagne vinegar, white wine vinegar, and red wine vinegar for my "standard" vinegar choices. Enjoy making your own dressing - it's easy, fast and flavorful!

Do for One

Somehow I still can't believe that 2011 has arrived, let alone that January is now history. They say the older you get, the faster time flys...there is certainly some truth to that! Now that the Christmas & New Year's holidays are a distant memory, I've been thinking about the new year and it's opportunities. I resist making formal "New Years Resolutions", but I do think about my life and things I would like to do. Some are as simple a reading more books and some as complex as plugging in to serve others in a way that uses my passion.

A few years ago I had the privilege of teaching cooking classes for teenage girls who were victims of teenage sex slavery. This problem - the commercial sexual exploitation of children or CSEC- is huge. Until a few years ago, I had no idea that Atlanta, a place I've called home for 20 years, is one of the largest teenage sex trafficing cities in the country. Not exactly the kind of "dirty little secret" that folks want to discuss or have in their backyard.

Yesterday I had the privilege of attending Lobby Day at the Georgia State Capitol to raise awareness about CSEC. Hundreds of people like you and me came together to be a voice for those who have none. For those who are victims of this unmentionable crime, and to address a legal system barely adequate to help victims, treating them like criminals. They must have services and we must raise awareness. If there was no demand, there would be no supply. Every Econ 101 student knows that concept. I went to meet with the Georgia senator and representative from my district to ask them to lend their support to this very worthy endeavor and to vote for bills that will help to correct this blight. The children are at stake. These could be your kids. Think about it.


I heard a great message in January where my pastor discussed doing for one person what we would like to do for everyone but can't. It's not possible for me to put my time and effort everywhere, but I will choose to lend my voice to help these girls who are forced to sell a piece of their soul and their childhood each day on the street. If you pray, please take a moment to add this to your prayer list.

For more information, you can go to http://www.streetgrace.org/, one of the local organizations who sponsored Lobby Day. And remember, no matter where your passion to serve lies, do for one what you would like to do for everyone.

Blast from the Past

Last month, one of my friends planned a wonderful surprise party for her husband's 60th birthday and asked me to create the food for the festivities. When she talked with me about menu possibilities, she mentioned a 60's theme. Growing up in the 60's, I remember my folks hosting many dinner parties which often included jello salad. Long out of vogue on the culinary scene, I picked up my Mom's recipe box to seek a colorful "blast from the past".

Nothing like a tasty walk down memory lane! As I thumbed through the recipes, I came upon the perfect offering. The recipe card was simply called "Orange Salad", but the description could read "Mandarin Orange Salad with Chiffon Icing". Voila - the salad was resurrected to see the 21st century.

The menu for Dave's party included classics like shrimp cocktail, herb dip with crudite, beef stroganoff with poppyseed noodles, and German chocolate cake. I also made a red velvet cheesecake (so good!) and of course, the mandarin orange salad. The birthday party was a great success as Dave was indeed surprised and the guests had an enjoyable time. As for me, I think the Mandarin Orange Salad will be on a menu at my house real soon. In case you want a blast from the past, I've included the menu below.

Mandarin Orange Salad

1 large box orange jello
1 1/2 cups boiling water
1 pint orange sherbet (I used the no sugar added version)
2 cans Mandarin oranges
1 small can crushed pineapple (undrained)

Dissolve jello in boiling water. Add the sherbet and mix until melted and dissolved. Drain juice from oranges and add 1/2 cup orange juice to jello mixture. Add pienapple and oranges. Pour into a jello mold or a 8 x 11 dish. Chill until firm.

Topping:
1/2 cup granulated sugar
1 tablespoon butter
1 cup pineapple juice
2 tablespoons flour
1 large egg, beaten
1 package Dream Whip
1/2 cup milk
1/2 teaspoon vanilla

Cook the sugar, butter, pineapple juice, flour and egg together over medium low heat until thick. Allow to cool. Once sauce is cooled, mix the Dream Whip with milk and vanilla as directed and fold into the sauce. Spread on top of the firm jello layer and then chill until serving.

Merry Christmas!

It’s Christmas Day! Finally my work is done for a few days and I can relax with my family, cook some good food, watch It’s a Wonderful Life, and enjoy the gift of Christmas. It’s especially time to reflect on the gift of Jesus that was given to the world so many years ago. His unconditional love and grace make up for all my wrong choices, large and small. He also gives me peace and his joy in spite of any circumstances or issues.

I heard a sermon recently that talked about being ungrateful. No one every thinks they fall into this category. As I think about my life, there are times when I know I have been ungrateful, even if it was for something as simple as forgetting to say thank you to someone for their kindness. This day and every day, remember to be grateful for life, family, friends, meaningful work, health, and healing. Most of all, for grace.

Holiday Parties and the Chef

Ho Ho Ho. Yes, it's that time of year again. The time when we celebrate the birth of Christ, Hannakah, and other festivities. Celebrations, parties, food, friends, and stress. I decided to let myself off the hook this year and not feel guilty that I don't have time to send out holiday cards (again), personal or business. Whew, that's a relief!


In the chef world, it's always interesting when people don't plan ahead when they want a holiday event. They don't understand why they can't find an in-home chef on Monday when they want to have a party for 100 on Saturday. Even "light appetizers" for 100 is a mountain of work. You must also hire people to help you prepare the food and serve it. Not to mention that I have been booked well ahead for almost all December weekend dates, as have my other chef colleagues & servers who excel at doing parties. In this uncertain economy, people are waiting longer to arrange an event to be sure they want to and can spend the money. Can't blame them for that. But the good ones are usually already booked.


And then there are folks who want to pay a very minimum amount for a 4 - 6 course beef tenderloin dinner. What goes into any dinner party is a great deal of work, way more than meets the eye. Menu development, client meetings (in person and by e-mail), writing up the prep list and contract, food shopping, loading & unloading my car, driving to the client location, executing the party (food, service, clean up), and finally heading home to plop into bed. Much of this work occurs before I get to the client location so it is not seen. I can't do all that to take home just $100 for hours and hours of my time. Credentials and experience should mean something. I am certified, insured, have a culinary degree, know how to handle food safely, and darn it, my food is really good. If a potential client can find a chef who will cut them a "deal" and work for almost nothing, more power to them and shame on the chef. Chefs who conduct their business in this way tarnish what we do.

As I cruise into the middle of this crazy holiday time, I am truly thankful for the passion I have for my work. I am so thankful for my clients who appreciate my food and the care that goes into it, and who are willing to pay a fair rate for it. I have met some of the most amazing people in this industry who work so hard serving others because they love it.

In the spirit of the holidays, here is a great little recipe for a quick, easy appetizer that you can make ahead, freeze, and pull out to bake at a moments notice. Merry Christmas, Happy Hannukah, and may you have the love of friends and family surround you this season.


Artichoke Parmesan Cups

20 ounces (more or less) marinated artichokes, drained (reserve marinade)
3/4 cup shredded or grated Parmesan cheese, divided
1 large garlic clove, minced (about 1 teaspoon)
pinch of cayenne pepper
salt and fresh-ground pepper, to taste
2 boxes (15 per box) frozen Phyllo cups


Combine the artichokes, 1/2 cup of cheese, garlic and cayenne in the bowl of a food processor. Process until relatively smooth. Season to taste with salt and pepper. If the mixture is too thick, use a teaspoon or so of the reserved marinade to loosen the filling. It should not be runny.


Using a small scoop or a teaspoon, fill the phyllo cups to the brim. Top with a garnish of the remaining parmesan. Bake at 375 for 10 - 12 minutes, until the cups are slightly browned around the edges. Serve immediately!

What a Saint

I wasn't sure at first why the lady was carrying this large dog into the vet's office. Dogs usually go in on a leash and my first thought was, well, she had forgotten it at home. When I got to the front door with my dog and started in, they were right inside the door at the reception counter. It was a very busy place. The cute teenage daughter was knelt down, holding & petting the dog while the Mom talked with the receptionist. We gave our name and then Petey and I sat down to the left of the counter, away from the business at the front.

It was then that I saw it. I had only seen that devistating look before on a television "animal cops" program. It was was past heartbreaking and the more I looked, the more I began to wish I knew who had done this so I could report them. This was a crime of the worst type: neglect. She had such a pretty black and white face, and a sweet, calm demeanor. In spite of the extreme physical condition, with ribs sticking way out on her large mostly white frame, she still was a pleasant girl. The Mom explained that the dog showed up a the end of their driveway. She was almost unable to walk anymore, she was so weak. The teenage daughter called her Calli, since no name was written on the collar. To say Calli was emaciated is an understatement. Skin and bone. What type of person would allow this beautiful, sweet dog to become a skeleton with fur?

My vets were kind as usual, and carried her back to the exam room. I talked with the Mom and gave her my e-mail address, asking if she would let me know the outcome of the visit. An e-mail later that day confirmed the worst....Calli was in renal failure, which is not reversable. They were hoping for better news; another sweet, innocent doggie life lost. The good part? That someone cared enough to make a difference, to show her daughter that taking time to give yourself to something worthy is the right way. May God bless Calli and the family who showed her unconditional love in her last days.