[NOTE]
San Francisco viewers can catch the show on KQED at 12 noon. For Southern California viewers, the premiere date is different. Joanne’s show will be on KCET, Channel 28, starting on Monday, February 6 at 3:00pm.

Joanne has had three successful runs of previous shows Joanne Weir’s Cooking Class, Weir Cooking in the City and Weir Cooking in Country.

Joanne has a very simple approach to teaching. She doesn’t just teach to you, she teaches with you.

She has over 8 cookbook titles and even more under the Williams-Sonoma brand.

Tune in this Saturday and enjoy! The first episode is called Spain On My Mind

Joanne shares with us her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain, and then works with her student Joan to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew with a spicy infused olive oil drizzled over the top.

Recipes: Salmorejo and Spanish Lamb Stew.
Student: Joan Boada, Principal Dancer, San Francisco Ballet.

You can find more info on Joanne, her culinary tours, books and DVDs on her website at www.joanneweir.com.

Photo credit: www.joanneweir.com

I had the honor of meeting Dorie Greenspan a few years back (2002-ish) when I was working for Sur La Table, I was hosting a cooking class and she was the guest instructor.

The moment I met Dorie I was star-struck. Admittedly, I had only opened one of Dorie’s cookbooks just days before her arrival (I was still new to the world of culinary then), but after that I was a fan! She was touring the U.S. promoting her, then, new cookbook Paris Sweets. She is the author of several cookbooks including: Baking with Julia, Baking: From my House to Yours and her latest book, Around My French Table.

I was looking through the App store on my iPad and decided to look up cooking apps. I came across an app called “Baking with Dorie” an app actually released this past September, but for some reason I am just running into it this week. It recently was updated to version 1.1.

Baking With Dorie is THE way a cooking app should be on any “iDevice”

When you open the app, it’s just beautiful to look at. Vibrant photos, good use of white space (a personal favorite), informative and concise. The main page is a menu that let’s you choose from five categories: Baking, Breakfast Sweets, Cookies, Cakes, Pies & Tarts. There is a “sixth” category called Favorites, but that’s for you, the user, to mark your favorite recipes and they will be in one place. The beauty of this app is that it isn’t just a “read and do” app, this app is interactive and you can bake along with Dorie.

Each recipe comes up with a clear photo of what you will be baking. It also tells you how many you’ll be making in the recipe as well as the ability to create a shopping list to bring with you to the market. On the recipe screen you will find an INTRO button, here you will find information on what you are baking with little facts of history, personal notes from Dorie along with baking, storing and serving suggestions.

Once you click on START you are brought to a “timeline” or what they call CulinView that gives you a birds-eye view of what will be needed to complete your recipe. It breaks down the ingredients as well as where in the timeline they will be incorporated into the mixing process. In addition to the ingredients Dorie specifies exactly which cooking tools you will need for each step.

Clicking on Step by Step brings you to my favorite part of this app. Each recipe comes with a set of videos showing you “step by step” how to make your favorite baked good.

Dorie is as I remember her and seeing her on screen brings back good memories. Dorie talks directly to the screen as if you are in the kitchen with her.

Clicking on Spinview gives you an alternate view of the Step by Step, offering the ability to skip ahead or go back at a glance, where Step by Step goes in the order of the recipe. It has an interface similar to Coverflow, but in a vertical orientation.

Easy to navigate to get to the step you want to review again.

When you get to the “baking” portion of your recipe, they have even incorporated a built in timer for the cooking time they suggest. You can override the minutes as well. Why would you want to do this? Maybe you live in a higher altitude requiring a different cooking time or you want to set it for just a smudge earlier than suggested in case you are the distracted type like I am!

In addition, there is the ability to create a SHOPPING LIST of the items for your recipe. Dorie takes it a step further and also gives you list in the shopping list for the equipment you will need to complete the recipe – but you probably have most of them in your kitchen already! You can then email the list to yourself or your “shopper” and you’re ready to go!

So, yes, you can have Dorie Greenspan come into your kitchen and bake some of her favorite recipes with you. It’s was nice to have her in the kitchen with me.

The app is a hefty at 1.7GB in size, but well worth the space on your iPad or iPad 2.

The app was developed by CulinApp based in Houston. CulinApp is the creation of Robert Huntley, Geoffrey Drummond and Chris Howard. I’m sure you have seen Geoffrey Drummunds work from A La Carte Communications with such shows as America’s Test Kitchen, Joanne Weirs’s Cooking Class, Daisy Cooks and more!

Baking with Dorie is only the first in a line of CulinApps to be released. Oddly, I have had the privilege of also having had met and worked with their upcoming chefs: Giuliano Hazan and Joanne Weir. I can’t wait!

Visit www.culinapp.com and you can sign up to be notified when these two apps are available.

Baking with Dorie
CulinApp
iOS 4.2 or higher, iPad/iPad 2

Available in the Apple App Store  for $7.99!

You can visit Dorie on the web at www.doriegreenspan.com and you can also follow her on Twitter @doriegreenspan 

This compact little book is filled with delightful recipes for bakers of all ages to enjoy.

50 enticing recipes to satifsy your sweet tooth! The book is divided into four sections: cookies, cupcakes, whoopie pies and doughnuts. Of course, doughnuts was the first chapter I dove into. I am a confessed doughnut-aholic and it has probably shown in the last couple of years! <smile>

the book is adorned with great color photographs of most of the recipes. From a baking perspective, each recipe is concise and easy to understand. Most of the recipes are less than 10 steps each and Sur La Table takes the next step by offering flavor combinations that you might not find in your typical “sweet” guide. For example:

Chocolate-Earl Grey Shortbread Coins
Mexican Chocolate Crackle Cookies
Raspberry Cupcakes with Key Lime Frosting

So taking my cue from my doughnut addiction here is a recipe from So Sweet! for Blueberry Buttermilk Doughnuts

Blueberry Buttermilk Doughnuts

Blueberries may seem unusual in a doughnut, but paired with this refreshing orange glaze you will find it’s the perfect combination of tart and sweet! These are a healthier doughnut because they are baked instead of fried, but you will need either a standard-size doughnut pan or a standard-size mini doughnut pan for baking these.

Ingredients

Doughnuts
3 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange zest
1/2 cup (1 stick) salted butter
1 cup buttermilk
3 large eggs, beaten
2 teaspoons pure vanilla extract
1 cup fresh or frozen blueberries

Glaze
1 1/2 cups powdered sugar, sifted
3 tablespoons fresh orange juice
2 teaspoons grated orange zest

1. Preheat the oven to 375℉ and position an oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.

2. Make the doughnuts. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set aside. In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until foamy, 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix. Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.

3. Bake for 8 to 10 minutes, until the doughnuts spring back when lightly touched. Remove from the oven, invert the doughnuts onto a rack, and allow to cool completely.

4. Make the glaze. In a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk, mixing until smooth.

5. Glaze the doughnuts. Dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve. These doughnuts are best served fresh.

Get your copy of So Sweet! from your local Sur La Table or at your favorite book retailer. The book is also available via the FoodieInDisguise Amazon Store by clicking the link below at a discounted price!

So Sweet!
Cookies, Cupcakes, Whoopie Pies and More
Publisher: Andrews McMeel Publishing
Price: $15.00

]]> http://www.foodieindisguise.com/2011/11/15/sur-la-table-is-so-sweet/feed/ 0 http://www.foodieindisguise.com/2011/11/08/robin-takes-5/ http://www.foodieindisguise.com/2011/11/08/robin-takes-5/#comments Tue, 08 Nov 2011 07:35:16 +0000 Scott Mindeaux, Editor http://www.foodieindisguise.com/?p=4409

Food Network host and best-selling author Robin Miller has just released her newest cookbook, Robin Takes 5. Following on the success of her first cookbook, Quick Fix Meals, Robin takes it to the next level with her newest offering.

Robin Takes 5 has 500 recipes, each with 5 ingredients or less, 500 calories or less, for 5 nights a week at 5:00pm! What’s more perfect?

What I like about Robin’s newest book is that it is geared towards working professionals like myself that get home at the end of a long day and want to cook something good and nutritious but don’t want to lug all the All-Clad out to cook an elaborate meal. Robin comes to the rescue and offers quick recipes with cooking times less than 30 minutes for most. The book is broken down into 8 chapters. Each recipe gives great information, but what I like is that it details exactly the serving size, prep time, cooking time and more importantly, a breakdown of nutrients for each dish!

Her knowledge as a nutritionist is what sets this book apart from the others. Robin has some great recipes in the book. In addition to the 500 receipts, she includes some great photographs with clear concise instructions for each recipe. She takes it another step forward and even highlights recipes that have sodium levels of less than 250mg or less to highlight dishes for those of up that are sodium conscious. She draws her inspiration for recipes from all across different cuisines. She has carefully tested each recipe and provided the nutrition values for each dish.

Almond-Crusted Sea Bass with Yogurt-Mint Sauce

Serves 4
Prep Time: 10 minutes
Cooking Time: 12 to 15 minutes

I adore sea bass because it’s light and takes on the flavor of whatever ingredients you partner with it. In this case, it’s nutty almonds, which add great flavor and texture. The creamy mint sauce is also fresh and light. You may substitute light sour cream for the yogurt, if desired.

4 sea bass fillets (about 5 oz each)
1/2 cup slivered almonds
1 cup low-fat plain yogurt
2 teaspoons Dijon mustard
2 tablespoons chopped fresh mint

Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.

Season both sides of the sea bass fillets with salt and freshly ground black pepper. Transfer the fish to the prepared baking sheet and place the almonds on top of each fillet. Bake for 12 to 15 minutes, until the fish is fork-tender.

Meanwhile, combine the yogurt, mustard, and mint and mix well. Serve the sea bass with the yogurt mixture spooned over the top.

Robin Take 5
500 Recipes, 5 Ingredients or less, 500 Calories or less, 5 Nights a Week at 5:00pm
Published by Andrews McMeel Publishing
$29.99 paperback/$9.99 Digital
Available now

You can purchase the book from Amazon with a  great price from the FoodieInDisguise Amazon Store by clicking the image below:

The book is available in DIGITAL Format for your Kindle or via the Kindle app on your iPad for $9.99

Y0u can visit Robin’s website at www.robintakes5.com or follow her on Twitter at @robinvmiller

Last Fall I wrote a post about Sara and Katie’s last book called The Spice Kitchen. Now they are back and just in time for summer!

Forget the processed ice creams you find in your local grocery store and make your own. Sara and Katie show you how to take all-natural ingredients with fresh and dried herbs and spices to create some refreshing new flavors. Try something new and make a  twist to your favorite summer treat: ice cream.

Here is an excerpt from their book. I’m going to personally try this and when I do, I’ll be sure to let you know how it went. The idea of blending basil into ice cream is brilliant.

Basil Ice Cream

Makes about 1.5 quarts

Basil is a versatile herb, and relatively easy to grow. In this appealing ice cream, the flavors of fresh and dried basil bring out the best in each other. This ice cream is especially good after a summer barbecue of spicy meats. It’s also delicious topped with fresh berries.

2 cups whole milk
½ cup plus
½ cup sugar
½ cup packed fresh basil leaves
2 teaspoons dried basil
¹⁄8 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

Combine the milk, 1/2 cup of the sugar, the fresh basil, dried basil, and salt in a medium, heavy saucepan.  Scald the milk mixture over medium-high heat, stirring often, for 5 minutes.  Remove the pan from the heat and let steep for 1 hour.

Strain the milk mixture through a fine-mesh sleeve. Return the milk to a clean, medium, heavy saucepan. Scald the milk once again over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining ½ cup of sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk.

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Spice Dreams, Flavored Ice Creams and Other Frozen Treats
Authors: Sara Engram and Katie Luber
Publisher: Andrews McMeel Publishing
$16.99

Spice Dreams is available now at your local bookstore. You can also purchase a copy of Spice Dreams right here at the Foodie In Disguise Online Store and with a discount!

Sara Engram and Katie Luber founded The Seasoned Palate, Inc., based in Baltimore, MD.

The Seasoned Palate, or TSP, specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. The company’s TSP spices line is sold in more than 300 retail stores in the United States, Canada, and Europe, and the Smart Spice brand is sold in supermarkets throughout the United States.

Rick Tramonto, the mastermind behind Tru, Tramonto’s Steak & Seafood and the RT Sushi Bar & Lounge is releasing his seventh cookbook: Steak with Friends – at home with Rick Tramonto. But this cookbook is just much different than his previous 6 titles. This is Rick at home with friends and family. 150 recipes that he wants to share with you that he has shared with his own family and friends.

This book gives us a glimpse into how important his family is to him, how they cherish their friends and even delves into issues of faith.

I leafed thru page after page of wonderful recipes, photos and anecdotes. The gist of the book is to highlight recipes of steak, seafood, the sides to accompany and even some fun desserts. While an accomplished chef in the restaurant, this book is written and targeted to the home cooks like myself who appreciate sipmle recipes with grand results. Rick really hits home with book with recipes that I really want to try and soon! I’m not sure I can wait to get my grill going.

For example, Rick has an appetizer for Spicy Shrimp Lettuce Wraps. Simple right? I bet they’re tasty too. Here Rick mixes togarashi powder,  daikon radish and cilantro along with Bibb lettuce to give you a something different.

Rick, of course, goes into everything steak. Here he explains the different cuts of beef. He also offers tips for home cooks on how to tell if your steak is ready and if you like finishing sauces, Rick doesn’t disappoint. A wide variety of sauces to go along with your steak.

In addition to great steaks, Rick has a recipe in here for one of my favorite things in the whole wide world and that is Belgian Ale Mussels. Here is a sample from his cookbook:

Cooking the mussels in a heady broth of ale, smoked ham, garlic, and herbs leaves them bursting with great flavor. I like to use Belgian-style ale for its earthy, from-the-pub flavor, but you can use any beer you like. There is nothing fussy about eating mussels; serve these in a big bowl in the center of the table as an appetizer. To make a meal out of these, just add a salad and soup. Don’t forget some crusty bread to sop every last drop of the cooking juices.  Serves 4

2 pounds mussels
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup diced smoked country ham (about 4 ounces)
1 tablespoon minced garlic
1 shallot, minced
2 sprigs fresh thyme
1 (12-ounce) bottle Belgian-style ale
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 crusty baguette, cut into 1-inch-wide slices

Under cool water, scrub each mussel’s shell with a stiff-bristled brush. Remove the byssus thread (or beard), which connects the mussel to rocks in the water. Grab the fibers with your fingers and pull them out, tugging toward the hinged point of the shell.

In a medium-size saucepan or skillet, heat the oil and 1 tablespoon of the butter over medium heat. After the butter melts, add the ham and cook for 4 to 5 minutes, until crispy and the fat has rendered.

Add the garlic, shallot, and thyme and cook in the rendered fat over medium-low heat for about 2 minutes, or until soft. Add the mussels, stir to coat with the vegetables and pan juices, and cook for about 1 minute.

Add the beer, cover the pan, and bring to a boil over medium-high heat. Reduce the heat and simmer for 8 to 10 minutes, until all the mussels open. (Discard any that do not open.)

Add the parsley, tarragon, basil, lemon juice, and the remaining tablespoon of butter. Toss to distribute the herbs and lemon juice and allow the butter time to melt. Season to taste with salt and pepper.

Using a slotted spoon, serve them in a large bowl or divide the mussels evenly among 4 smaller bowls. Pour the broth from the pan over the mustsels, and serve with the bread.

Steak with Friends was released today, April 27 and available at your nearest bookseller. It is published by Andrew McMeel Publishing and has a cover price of $35.00.

You can also purchase a copy of Steak with Friends from the FoodieInDisguise Online Store by clicking on the link below and get a discount off the cover price!

]]> http://www.foodieindisguise.com/2010/04/27/steak-friends-home-rick-tramonto/feed/ 0 http://www.foodieindisguise.com/2010/03/31/amor-tacos-sol-cocina-debuts/ http://www.foodieindisguise.com/2010/03/31/amor-tacos-sol-cocina-debuts/#comments Thu, 01 Apr 2010 00:36:01 +0000 Scott Mindeaux, Editor http://www.foodieindisguise.com/?p=3560 Sol Cocina has sure been in the news lately. Sol Cocina is the Top 10 Restaurant list by Orange Coast Magazine this month. Executive Chef Deborah Schneider is releasing her new cookbook called Amor y Tacos. Her cookbook is inspired by the restaurant and is scheduled for a release in April.

Schneider will be previewing recipes and celebrating the release of her book on Thursday, April 29 from 5:30 to 10:00pm at Sol Cocina. She will be availalbe to sign books that evening and will be discussing the recipes and inspiration for her newest book.

Schneider is no stranger to cookbooks. Her previous book, Baja! Cooking on the Edge and Cooking with the Season at Rancho La Puerta were nominated for a 2009 James Beard Award.

I have not eaten at Sol Cocina, but it looks like I’m going to have to make a trip out to PCH this weekend. I look forrward to Deborah Schneider’s mix of fresh seasonal ingredients with authentic Mexican flavors.

Sol Cocina is located at 251 E. Coast Highway at the Balboa Marina. For more info, please call 949.675.9800 or visit www.solcocina.com

Amor y Tacos will be available for purchase at the restaurant on the 29th or you can purchase a copy from the FoodieInDisguise Amazon store by clicking the link below. The cookbook isn’t shipping yet, but you can pre-order your copy and it will ship as soon as it is in stock. Your purchase supports this blog.

Eve won the copy of Baking With Kids by Cindy Mushet and Sur La Table. Eve said that she luved baking brownies while growing up . To mix things up she’d either put pecans or M&Ms in her mix. Eve is 22 and is the eldest of 4 siblings. She cooks quite often for the housefold and loves to cook Italian food. Her favorite cooking magainze is Taste of Home and likes to hang with her friends at the mall and Starbucks! Congrats Eve, I hope you enjoy the book. It has lots of great recipes.

Theresa is from South Carolina and being a diabetic she knows the importance of watching what you eat and the importance of watching the amount of sugar intake. The book is packed full of information that anyone, not just diabetics like you and myself, should read. Enjoy the book and let us know what your favorite recipes are from the book!

Enjoy the books and Happy Holidays!

To enter for a chance to win Baking Kids Love, click here…

To enter for a chance to win A Recipe for Life by the Doctor’s Dietitian, click here…

Winners will be drawn at 11:59pm on Wednesday, 11/25. Winners will be announced on Friday, 11/27.

Katie Lee

Katie is the food and lifestyle contributor for The Early Show and has appeared on Oprah, Today, Extra, The Martha Stewart Show, Paula’s Best Dishes, and Iron Chef America. She has been featured in publications such asPeople, Vanity Fair, Town & Country, and InStyle, and writes a regular column for Cosmopolitan. For those that remember, Katie was also the first host of Bravo’s Top Chef.

Katie will share her expertise and tips on throwing a great dinner party. Her delicious Chrismukkah menu was created for a group of friends who celebrated both Christmas and Hanukkah.

She’ll teach this hands-on class using recipes from her latest book THE COMFORT TABLE: Recipes for Everyday Occasions (Simon Spotlight Entertainment; October 2009; Hardcover; $26.00). The class fee is $79.00 (book sold separately). Lee will autograph books after the class.  Space is limited to 16 students.

The Menu for this class includes: Mini Potato-Leek Latkes with  Spicy Apple Chutney; Wild Mushroom Soup “Cappuccino”; Herb-Roasted Salmon; Stewed French Lentils; Spinach and Three-Cheese Phyllo Pie; Mexican Wedding Cookies; Triple Chocolate Brownies and Campari and Blood Orange Sparklers Mocktails

Newport Beach, CA – Corona Del Mar 832 Avocado Avenue, Newport Beach, CA 92660 Register online http://cookingclasses.surlatable.com or call 949.640.0200

Los Angeles, CA – Farmers’ Market 6333 W. Third Street, Los Angeles, CA 90036 Register online http://cookingclasses.surlatable.com or call 323.954.9190

You can purchase a copy of The Comfort Table from the FoodieInDisguise Online store. We will also be doing a giveaway of Katie Lee’s book, look for a blog post on that this weekend!

Even after 12 weeks of Pro Baking at school, a teaspoon that and a tablespoon this along with a 1/4 cup of this and 3/4 cup of another thing, I can’t bake.

So…I dove into my library of recipes and pulled out a recipe from a chef acquaintance of mine from Washington DC. He did a couple of classes for me at Sur La Table in Arlington and was pastry chef of one of my favorite restaurants at the time, Ten Penh and DC Coast.

David Guas who is now the owner of DamGoodSweet Consulting in Washington DC. He recently released his new book, DamGoodSweet: Desserts to Satisfy your Sweet Tooth, New Orleans Style. It’s a great book and I’ll get into a full review later today.

So I decided to try my hand at Red Velvet Cake. More accurately, cupcakes. It’s a pretty straight-forward recipe. I’ll followup with Part II of this entry after the bake sale.

Below is my batch of cupcakes heading into my pre-heated oven…

Photo credit of David Guas: DamGoodSweet.com and Simone Rathlé

With “A Recipe for Life by the Doctor’s Dietitian” Susan Dopart and co-author and husband, Jeffrey Batchelor have created at smart, easy to understand, concrete nutrition road map partnered with simple, delicious recipes designed to improve one’s health.

If you are a regular reader of Foodie In Disguise, you know that I am a Type II Diabetic. Susan goes into details about the Glycemic Index and the differences between complex and simple carbs and all about the hidden sugars. She also delves into how Proteins and Fats play into a healthy diet.

One of the recipes featured in her book is “Perfect Pumpkin Custard” a delicious healthy alternative to pumpkin pie for those who want to reduce their calorie intact and need to avoid fat, carbohydrates, and sodium this Thanksgiving and Holiday Season.

For example in her book she provides a calorie/fat/protein/sodium comparison chart for pumpkin custard vs. pumpkin pie:

Perfect Pumpkin Custard has one-third of the calories of pumpkin pie, less than one-third of the fat, and is equal to only one slice of bread worth of carbohydrate versus three slices of bread for the pie.  With much less sodium content (40 versus 350 mg.) Perfect Pumpkin Custard is the ideal dessert for someone with diabetes, heart disease, in need of sodium restriction, calorie restriction or who just wants to incorporate healthier eating habits this Holiday Season.

Susan’s book is a cutting edge nutrition guide focusing on the latest research regarding how positively, powerfully and effectively the right way to eat affects your energy levels, insulin resistance, diabetes, cancer and other medical issues.

Perfect Pumpkin Custard

Ingredients

1 1/2 cups canned pumpkin
1/4 cup plain yogurt
1/4 cup whole milk ricotta cheese
3 tablespoons honey
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
2 large eggs separated

Preparation

Preheat oven to 350 degrees.

In a medium mixing bowl, stir together canned pumpkin, yogurt and ricotta cheese until blended. Stir in honey and spices. Separate egg yolks from whites and stir egg yolks into pumpkin mixture. Beat egg whites until stiff peaks form and fold into mixture. Pour into six ramekins and bake at 350 degrees 25-30 minutes until puffed and rounded. Serve immediately. Variation: May put a dollop of real whipped cream on each ramekin.

A Recipe for Life is available now at www.susandopart.com for just $34.95.

Do you want to WIN a free copy of A Recipe for Life? Click here for more details!

Susan B. Dopart, M.S., R.D., is a nutrition and fitness consultant in private practice for more than 15 years. She specializes in medical nutrition-related issues, including diabetes and endocrinology, heart disease, weight management, pregnancy, infertility, PCOS, and exercise nutrition. She received her B.S. in Nutrition and Clinical Dietetics from UC Berkeley and her M.S. in Exercise Physiology and Sports Medicine from California State University, Hayward. Susan has consulted for UCLA Medical Center and Extension, Sebastian International, and Procter & Gamble. She has written for and contributed to multiple publications, including Best Life, Men’s Health, and Diabetes Forecast.

Click here and leave a comment so you can be in the running for a copy!

Contest ends on November 25 and will make a great Holiday present!

So a couple of weeks ago, I wrote a blog post about a new cookbook called The Spice Kitchen by Sara Engram and Katie Luber. In that posting was a recipe for their Mac and Cheese dish. What makes this different from your regular Mac and Cheese?

There were a few key spices that made a difference. The inclusion of Anise seeds, Chile Pepper* (not Chili Powder) and Mustard Powder give it a “kick” that keeps you digging your fork in for more! I have never made a no-cook pasta Mac and Cheese and was skeptical, but it turned out. One thing I didn’t do during the recipe, not realizing that it may have been important, was the blending of the liquids. It wasn’t enough that I mixed the liquids with a hand blender. I think doing this in a blender would have blended the cottage cheese with the milk. I recall, when mixing the cheeses and the liquids together that the cottage cheese was still in curd form. I think a true blending, would have made for a much richer, thicker sauce.

While my Mac and Cheese, tasted great (I loved it) it could have been creamier in my opinion.

* Note: Thanks to Lisa Lohnes for her gift of handmade Chipotle Powder that I have kept in an air-tight spice bottle. The stuff is just as potent today as it was when you gave me the gift.

Macaroni and Cheese

Ever since we discovered a version of mac and cheese that didn’t require boiling the pasta first, we’ve been devotees of this beloved American comfort food. It’s perfect for kids and crowds and has become a potluck favorite, where vegetarians are grateful for non-meat entrées. If you get a hint of pepperoni, you’re not wrong—anise and basil are the flavors that give that popular sausage its distinctive flavor. As always, feel free to come up with your own spice combinations.

1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon ground mild chile pepper
1 teaspoon anise seed
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces extra sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
½ pound elbow pasta, uncooked
¼ cup plain breadcrumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon basil
1 tablespoon olive oil

Preheat the oven to 375°F. Blend together the cottage cheese, milk, chile pepper, anise seed, mustard, salt, and pepper in a blender until smooth. Pour the mixture into a large mixing bowl. Stir in the cheddar cheese, Monterey Jack cheese, and pasta. Grease an 8-inch square or round baking dish. Pour the pasta mixture into the dish. Cover the pan tightly with aluminum foil and bake for 40 minutes.

While the macaroni and cheese is baking, mix the breadcrumbs, Parmesan cheese, and basil in a small bowl. Add the oil and toss to combine. Remove the macaroni and cheese from the oven and carefully stir. Evenly sprinkle the breadcrumbs on top of the macaroni and cheese. Return the macaroni and cheese to the oven and bake, uncovered, for 10 minutes, or until browned. Let cool for 10 minutes before serving.

Serves 6 to 8

Variations
• Substitute fennel seed for the anise seed and tarragon for the basil.
• Add a teaspoon of mild chile pepper and omit the breadcrumb topping.

The Spice Kitchen is available in hardback and is published by Andrews McMeel Publishing. Available in bookstores or purchase a discounted copy from the Foodie In Disguise Online Store.

Spices. That’s what I’m talking about.

Sarah Engram and Katie Luber, founders of the tsp spices and Smart Spice has released a new cookbook, The Spice Kitchen: Everyday Cooking with Organic Spices.

The Spice Kitchen offers more than 100 delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.

There is one recipe that I will try making myslef this weekend. This is their version of Macaroni & Cheese, here is an excerpt from their book:

Macaroni and Cheese

Ever since we discovered a version of mac and cheese that didn’t require boiling the pasta first, we’ve been devotees of this beloved American comfort food. It’s perfect for kids and crowds and has become a potluck favorite, where vegetarians are grateful for non-meat entrées. If you get a hint of pepperoni, you’re not wrong—anise and basil are the flavors that give that popular sausage its distinctive flavor. As always, feel free to come up with your own spice combinations.

1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon ground mild chile pepper
1 teaspoon anise seed
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces extra sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
½ pound elbow pasta, uncooked
¼ cup plain breadcrumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon basil
1 tablespoon olive oil

Preheat the oven to 375°F. Blend together the cottage cheese, milk, chile pepper, anise seed, mustard, salt, and pepper in a blender until smooth. Pour the mixture into a large mixing bowl. Stir in the cheddar cheese, Monterey Jack cheese, and pasta. Grease an 8-inch square or round baking dish. Pour the pasta mixture into the dish. Cover the pan tightly with aluminum foil and bake for 40 minutes.

While the macaroni and cheese is baking, mix the breadcrumbs, Parmesan cheese, and basil in a small bowl. Add the oil and toss to combine. Remove the macaroni and cheese from the oven and carefully stir. Evenly sprinkle the breadcrumbs on top of the macaroni and cheese. Return the macaroni and cheese to the oven and bake, uncovered, for 10 minutes, or until browned. Let cool for 10 minutes before serving.

Serves 6 to 8

Variations
• Substitute fennel seed for the anise seed and tarragon for the basil.
• Add a teaspoon of mild chile pepper and omit the breadcrumb topping.

The Spice Kitchen is available in hardback and is published by Andrews McMeel Publishing. Available in bookstores or purchase a discounted copy from the Foodie In Disguise Online Store.

When we think of New Orleans we think of Louisiana cooking. We think think of Mardi Gras, gumbo, crawfish, creole cooking and shrimp. There is so much to New Orleans cooking. I have to admit that my exposure to real Southern cooking is very limited. Have I ever had a “real” creole dish? I’ve never had a crawfish nor have I ever had a rillette. This my chance to learn some classic French technique mixed with Southern charm.

John has really held himself anchored to New Orleans and fought thru Hurricane Katrina and helped to rebuild the city and keep the flavor and spirt of New Orleans alive. When I watch him on TV he makes it look so easy and effortless. Truly, this will be a book that you will want to add to your collection.

There are over 200 recipes in this colorful book published by Andrews McMeel Publishing.

If you’re interested in buying a copy of this cookbook that will bring the Soul of the South into your kitchen, click below to purchase your copy from the Foodie In Disguise Online Store!

John Besh has been named one of the Top 10 Best Chefs in America in 1999 by Food & Wine Magazine. In 2006 he won the John Beard’s Award for Best Chef in the Southeast. On Iron Chef America he won over Mario Batali and was named Restaurateur of the Year by the Louisiana Restaurant Association.

Unfortunately, John will not be on the West Coast for any book signings, possibly in 2010.

Photo credit: Bravo TV

I’m still waiting for my review copy, but if it’s like George’s other books, it is full of information and organized well. A screenshot of one of his pages on Amazon.com show’s a nice clean layout for each sauce with measurements in US and Metric.

So in addition to sauces, George also has a section on rubs and marinades. While a grilled steak is awesome on it’s own, it’s even better when you can have it with a rich mushroom sauce.

Let’s not forget that sauces can be sweet too! Learn how to make a milk chocolate sauce, raspberry coulis or a foundue!

George is also the author of several other titles including: 125 Best Cheesecake Recipes, 125 Best Biscuit Mix Recipes and The Cheesecake Bible. George is giving cooking demonstrations at the LA County Fair until October 4. Check out George’s website for details on his fair offerings.

I had the fortune of meeting George for the first time when he was teaching classes for Sur La Table. He really knows how to capture the audience and pull them in. He’s got stories to tell, for days, and that just makes each class fun. George teaches locally now in Yorba Linda at the Emanual Danish Cultural Center.

Check out his website at www.georgegeary.com for more information on George, his classes and culinary tours!

You can purchase a copy of George’s book on the FoodieInDisguise Amazon store!

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Join us in a few weeks when we giveaway another cookbook!

Scott Mindeaux, Editor
FoodeInDisguise.com

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It’s that time of the month! We have another cookbook giveaway. This month we are featuring Memorable Recipes by Renée Behnke.

Renée has been throwing dinner parties for years and she has learned that whether it’s an intimate party of a few guests to two hundred guests, the most important thing to remember is that it’s about creating an experience for your guests, creating a memory for all to share. Memorable Recipes gives you help in throwing a great dinner party with tips and tricks, do-ahead methods and allowing you to enjoy the party instead of being in the kitchen.

This exciting collection of delicious recipes, ingredients, tools, and preparations is inspired by the memorable gatherings hosted and celebrated by Renee Behnke.

Renée is the president emeritus of the culinary mecca Sur La Table, and she brings a bounty of tastes from around the world to her new work. The 140 unique recipes Renée has created from her home and discovered in her worldly travels, will keep family and friends connected. By sharing her experiences of many different cuisines and how they translate back to the American table, Memorable Recipes makes everyone feel at ease and happy to share time in the kitchen. Memorable Recipes is published by Andrews McMeel Publishing.

To qualify for this cookbook giveaway, simply leave a comment in the comment section of this post. You need to make sure you enter your email address in the address field otherwise I’ll have no way to reach you. In addition, tell me and our readers about your most recent dinner party – either as a host or guest and why it was memorable to you.

We’ll pick a random winner from the qualified comments* at the end of the day on June 15, 2009.

Good luck!!

* Qualified comments must have a valid email address and you need to tell us about your most recent dinner party, either as a host or a guest, and what made it memorable for you.

[NOTE] Email addresses will not be used for any other purpose than for this contest. Your email address will not be shared, nor will be visible on the website.

Ready, set, bake! Baking is fun, a great way to connect with kids, and the results are delicious. Whether you’re slathering fluffy, white frosting over a decadent chocolate cake, or forming soft ropes of dough into creative shapes, time spent together in the kitchen creates memories that last a lifetime. Both young and old love a warm surprise when it comes out of the oven. Baking Kids Love brings the magic of baking alive through thirty delicious recipes, designed for 8 to 12-year-olds, that are totally a blast to make—and eat!

Baking instructor Cindy Mushet and her daughter Bella team up with cookware authority Sur La Table to carefully guide kids through the experience of creating awesome masterpieces in the kitchen. Step-by-step instructions for key steps (along with Bella’s personal comments about the recipes), inventive variations, and colorful photography complete the book. Popovers magically rising into puffy, golden pillows, and gooey, warm cheese melting over the sides of a crispy pizza crust—these are just a few of the surprises waiting to be enjoyed in this book. So roll up your sleeves, get a little flour on your hands, and warm your stomach with a treat while sharing a smile. Baking Kids Love is baking that both kids and adults will love.

You can pre-puchase your copy of Baking Kids Love at the FoodieInDisguise Amazon Store:

]]> http://www.foodieindisguise.com/2009/04/22/sur-la-table-announces-4th-cookbook-title-baking-kids-love/feed/ 0 http://www.foodieindisguise.com/2009/04/21/last-day-to-enter-and-win-a-copy-of-the-art-soul-of-baking/ http://www.foodieindisguise.com/2009/04/21/last-day-to-enter-and-win-a-copy-of-the-art-soul-of-baking/#comments Tue, 21 Apr 2009 19:46:21 +0000 Scott Mindeaux, Editor http://www.foodieindisguise.com/?p=2004 Today is the last day to enter our cookbook giveaway! A winner will be drawn from the comment entries.

What do you need to do for a chance to win a copy of this great book?

Click on the following link and leave a comment with a valid email address and you’re automatically entered into the drawing!

Cookbook Giveaway: The Art & Soul of Baking

Simple, to the point!

The winner will be drawn on Wednesday, April 22 and the lucky winner will have a copy mailed directly to them!

Good luck!