Get these great kitchen safety tips
from celebrity chefs, from never using tea towels to kicking out the dog.
Originally posted on May 12, 2008 @ 5:30 am
The Diet Chef of the Stars
Bethenny Frankel is a celebrity chef who focuses on “natural food.” She is one of Hollywood’s favorite nutritionists, having created healthy meals for SheParis Hilton, Mariska Hargitay, Brooke Hogan, Alicia Silverstone and Michael J. Fox. Her book “The Thin Book – The 25 Rules to Being Thin, Without Dieting” includes tips on working with your natural eating preferences while making smarter, more sensible choices.
For example, Alicia Silverstone has a strict vegetarian diet. Paris Hilton eats whatever she wants, but in controlled quantities, stopping when satisfied. It’s a “Taste everything. Eat nothing” principle where “food is not the enemy.” Mariska Hargitay of “Law and Order” leans towards Mediterranean food, and only follows one rule — no preservatives.
The lesson? Find a diet that works for you.
Originally posted on April 1, 2008 @ 10:34 pm
Ted Allen’s secret to a perfect roast
Ted Allen from Top Chef gives a fun, thorough and easy-to-follow video on how to cook a bone-in-shoulder. “The secret,” he says, “is to cook it long and slow.” It’s worth the wait. That roast looks heavenly!
Plus, it takes just minutes to marinate, and you can go on with the rest of your life while the food cooks.
Originally posted on March 24, 2008 @ 11:20 pm
Get personal cooking lessons from Ming Tsai
Ming Tsai teaches you everything from how to fillet a salmon to opening a bottle of wine in his free podcasts. While many of the tips are geared towards beginners, even the experienced kitchen diva will enjoy the show. Why? Because… he’s kinda cute.
Originally posted on February 12, 2008 @ 8:36 pm
A quick Italian dish
Italian chefs always have a signature pasta dish, and this is one of Roberto Donna’s favorites. It’s delicious, gourmet enough to serve guests, but fuss-free for days when you’re too tired from holiday shopping to cook.
One of the most popular chefs in the Washington DC area, Donna actually hails from Italy, and aims to teach what “real” Italian food is (as opposed to the watered-down stuff they sell at steakhouses).
Serve this dish with a Pinet Noir, he suggests, and a bowl of light chicken broth.
Ingredients
1/2 loaf Italian bread, crust removed and sliced (preferably day old bread)
1 onion, very thinly sliced
6 celery ribs, thinly sliced
1 small cucumber, peeled, quartered, seeds removed, and thinly sliced
4 tomatoes, peeled, seeded, quartered
1 bunch basil, shredded
3/4 cup extra virgin olive oil
1/3 cup white wine vinegar
Salt and freshly ground black pepper
Instructions
Soak the bread in cold water for 15 minutes. Then, in a separate container, soak the onion in water as well (place on paper towels when done).
Mix celery, cucumber, tomatoes, basil and onion. Throw in the the oil, vinegar, salt and pepper. Add the bread and toss well to combine.
Originally posted on December 17, 2007 @ 11:57 pm
