Celebrity Chefs

The Frugal Gourmet

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Jeff SmithWith a dozen best-selling cookbooks tucked under his belt, Jeff Smith, is best known for hosting the popular American cooking show that began in Washington. The show was aired in PBS from 1988 to 1997.

Smith was a United Methodist who graduated at the University of Puget Sound in 1962 and Drew University in 1965. His first run at food ventures was the Chaplain’s Pantry where he held cooking classes to the public and stored deli and kitchen supplies as well.

Being in the celebrity status that he is in the world of cooking, Smith has had his share of controversies as well. Legal issues concerning sexual harassment in the 70s were just some of the trials that Smith had to go through.

Known to be the food genius that he is, Smith has authored several books under his wing including The Frugal Gourmet (1984), The Frugal Gourmet Cooks with Wine (1986), The Frugal Gourmet Cooks American (1987) and The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome (1989).

Originally posted on September 17, 2010 @ 12:46 am

Moroccan Spiced Lamb Kebabs

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Ainsley is known for his brilliant barbecue talents, so here’s one of his best-loved recipes, incredibly easy to make, although better if marinated the evening before to achieve full flavour.

This is from his book, Ainsley Harriott’s Barbecue Bible, which talks about the best barbecue techniques from around the world. Not just a recipe book, this comprehensive study on the evolution of the “Barbie” is a great source of information touching on style, equipment, and flavours. It is also a great guide to entertaining on the barbie ( after all, who fires up an outdoor grill for a lone meal?), with masses of tips to help you plan and execute a successful barbecue with simple ingreadients and a hassle-free, proven method.

Moroccan Spiced Lamb Kebabs

Preparation time over 2 hours

Cooking time 10 to 30 mins

Ingredients

900g/2lb boned shoulder or leg of lamb
3 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
�tbsp paprika
1 garlic clove, crushed
1 tsp harissa paste
1 small red onion
1 small lemon
salt and freshly ground black pepper

4 x 30cm/12in flat metal skewers

Method

1. Trim any excess fat off the outside of the lamb and then cut it into roughly 5cm/2in chunks. Place it into a bowl with the olive oil, lemon juice, spices, garlic, harissa paste and some seasoning and mix together well. Cover and leave to marinate at room temperature for 2 hours or overnight in the fridge.

2. Peel the onion, leaving the root end in tact and then cut it into 8 wedges.

3. Thread the lamb, lemon and onion wedges alternately on to the skewers and barbecue over medium-hot coals for about 10-15 minutes, turning now and then, until they are nicely browned on the outside but still pink in the centre.

[tags]Ainsley Harriott, lamb recipe, couscous, moroccan recipe[/tags]

Originally posted on September 11, 2010 @ 12:28 am

Chocolate and Vanilla

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Chocolate and Vanilla.gifChocolate or vanilla? Which do you use? There are times when you really can’t make up your mind because they are both so good. Gale Gand agrees and this is why she wrote “Chocolate and Vanilla”.

The book was made available last year and if you haven’t bought it yet, you are missing out. It’s a fun, novelty item that has some cool recipes. If you pick up the book and open the cover you will see chocolate recipes. Flip the book and open the other cover and you get vanilla recipes. A two in one book – isn’t that great?!

Gale Gand wrote this book with Lisa Weiss. It features a whole lot of desserts that are absolutely sinful but definitely worth eating. She describes vanilla as the “lingerie of baking” which sure perks up the imagination of many home chefs. Is she right? Check out her book and you decide.
[tags] Gale Gand,desserts,chocolate,vanilla,cook book [/tags]

Originally posted on January 31, 2011 @ 10:39 pm

Chef Cooper: From Cruises to Hotels

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Chef Ann has an incredible and impressive list of achievements and credentials in the course of her culinary career. Among these accomplishments include that of Chef of the Year awards and winning national American Culinary Federation awards.

Chef Ann Cooper

Chef Ann Cooper works as an industry services consultant for the Culinary Institute of America, a corporate chef and as a consultant to various restaurant and hotels located around New England. Ann was among the first 50 women to be certified as an executive chef by the educational arm of the American Culinary Federation.

Chef Anne has also published a book titled “A Woman’s Place in the Kitchen” that narrates the vision of women and their role around the kitchen. It contains both traditional and innovative approaches that women have had in the field of cooking. She also authored another book, “The Sustainable Kitchen” that will surely make the grade and be a hot commodity among aspiring chefs of today.

Originally posted on August 18, 2010 @ 12:45 pm

Celebrity Chefs Tackle Prostrate Cancer With A Cookbook

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broccoliProstate cancer is something that a lot of men fear, but don’t talk about. Just like many other “fears,” men really don’t talk about these things. But maybe it is about time that they did – prostate cancer is one of the most prevalent types of cancer in the United States today. While many men with the condition do not exhibit symptoms, in cases wherein the symptoms occur, it can get really bad. That is why it is important that information be disseminated effectively.

Some celebrity chefs agree with this – they have been recruited to collaborate on a project which involves writing a cookbook featuring recipes that may help combat or prevent prostate cancer. Some of the celebrity chefs involved are Raymond Blanc and Antony Worrall Thompson. Dubbed The Prostate Cancer Care cookbook, it features recipes making use of ingredients that have been scientifically proven to prevent prostate cancer. These include broccoli, garlic, and tomatoes (as well as derivative products such as tomato sauce).

Collaborating with the celebrity chefs is Professor Margaret Rayman, from the University of Surrey. She says that it is important to incorporate these food items into one’s regular diet in order to take pro-active measures against prostate cancer. She goes on to say that while eating these dishes is not a guarantee against prostate cancer, it is definitely better than doing nothing and waiting for the doctor to tell you that you have got the disease. The professor is also working on cookbooks focusing on other conditions such as breast and bowel cancer.

Originally posted on September 14, 2009 @ 4:50 pm