Mark Bittman from the New York Times shows how to grill corn on the cob mexican style. He says there actually is no wrong way to do it. He likes to shuck the corn and put it right on the grill. He also shows you a sauce using Mayonnaise, salt and chili powder. Take a look:
Michelle Obama Addressed Hundreds of Chefs at White House
First Lady Michelle Obama addressed hundreds of chefs from around the country during the "Let's Move!" event on the South Lawn of the White House yesterday. The First Lady called on chefs to work with teachers, parents and school nutritionists to help educate kids about food and nutrition.
In her speech, Michelle Obama says her mother didn't know how to cook broccoli.
"Let me tell you something. My mother didn’t know how to cook broccoli. It was watery and mushy, and that's what we thought broccoli was. We thought you could eat it with a spoon and cut it with a knife. And I know a lot of parents out there cooking broccoli like that. It makes it hard to like broccoli if that's how you're cooking it.
But you guys can help change that. That's why we created the "Chefs Move to Schools" program, to pair chefs like you with interested schools in your local communities. And together, you'll be helping students learn where food comes from, and develop healthy habits. You’ll be elevating the role of food in our schools, and working to create healthy meals on a budget."
A full transcript of Michelle Obama's remarks can be found here.
Photo: Official White House Photo by Chuck Kennedy
Jim from Jim's Pancake's makes a giraffe pancake by first drawing the outline of the giraffe and letting it cook for a couple minutes. He then adds yellow batter to fill in the giraffe. Scraping the pancake off the burner without burning it looks tricky. You can see the plated giraffe pancake here. Jim also makes fun turtle pancakes and bee pancakes. Take a look:
This video provided by Martha Stewart shows how corn tortillas are made. The process is explained in detail here on the Every Day Food blog. The whole process will leave you hungry for mexican food. Take a look:
Thomas Keller is the executive chef of Bouchon and Per Se in New York and French Laundry and Ad Hoc in California. Thomas Keller is also the author of
Ad Hoc at Home. He appeared on the CBS Early Show to share a gourmet beef stroganoff recipe. You can find the recipe here. Keller says you could buy or make the egg noodles used in the recipe. Take a look:
The California Avocado season is off to an early start. Mary Sue Milliken and Susan Feniger - the chef/owners of Ciudad in Los Angeles, the Border Grill restaurants in Santa Monica, Calif., and Las Vegas, and the Border Grill Truck - have provided this recipe for California Avocado Piquillo Pepper Frittatas. Take a look:
California Avocado Piquillo Pepper
Frittata
Serves: 4
Prep Time: 40 minutes, including marinating time; Cooking Time: 15
minutes; Total Time: 55 minutes
Ingredients
1 ripe, fresh California avocado, seeded, peeled and cut into 1/2-inch
dice
1/2 cup jarred roasted piquillo peppers, cut into 1/4-inch strips
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
2 tsp. sherry vinegar
Salt, to taste
Freshly ground black pepper, to taste
8 eggs
1/2 cup grated Spanish manchego cheese
2 Tbsp. chopped Italian parsley
2 Tbsp. extra virgin olive oil, for cooking
Instructions
1. In a small mixing bowl, toss together avocado, peppers, garlic, oil,
vinegar, salt and pepper. Let marinate 30 minutes.
2. Preheat the oven to 400˚F.
3. In a separate bowl, whisk together eggs, cheese and parsley until
frothy. Season with salt and pepper, to taste. Stir in the avocado
mixture.
4. Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high
heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8
minutes, until the bottom is set and the top is still runny.
Occasionally lift the outer edges so the uncooked egg can run underneath.
5. Place the skillet in the oven and cook until the eggs are set and
golden brown, 6 to 7 minutes.
6. Remove the skillet from the oven and loosen the bottom of the
frittata with a spatula. Place a serving plate over the skillet and
invert the frittata onto it. Cut into wedges and serve hot or at room
temperature.
Tip: Crumbled goat cheese may be substituted for Spanish manchego cheese.
Nutrition Information Per Serving: Calories 300; Total Fat 23 g (Sat
6 g, Trans 0 g, Poly 1.1 g,Mono 6.9 g); Cholesterol 440 mg;
Sodium 370 mg; Total Carbohydrates 8 g; Dietary Fiber 3 g;Protein
16 g
Katie Lee Talks How to Pick the Perfect Roast Chicken
Author Katie Lee talks about how to make the perfect roast chicken. She says the recipe starts at the grocery store. Katie Lee says you need to pick out a nice plump organic chicken. The organic chickens eat an all natural diet and there are no antibiotics. Katie Lee uses an herb butter that is placed underneath the skin of the chicken. You can find the recipe here. Take a look:
Iron Chef Michael Symon and author of Live to Cook shows Harry Smith how to make a braised pork holiday dish. Michael Symon says it is a very Sicilian style dish. You can get the recipe here. Take a look:
Chef Jim Lahey came on the Martha Stewart to show everyone how he makes his Carrot Bread. Jim Lahey is the author of My Bread: The Revolutionary No-Work, No-Knead Method. The New York Times ran one his no-knead recipes in 2006 - see here. You can find Chef Lahey's Carrot Bread recipe here on marthastewart.com. It's some amazing looking bread. Take a look:
Chef Sean Simons from Morton's Steakhouse talks about the different cuts of beef and how best to cook them. One of the cuts is a giant 40 ounce porterhouse. You can read an article with some tips here. You learn how to cook a ribeye at home in this clip.
Paula Deen's sons, Jamie and Bobby, prepare a 3-course meal consisting of Buttermilk Biscuit Pizzas, Quick Braised Chicken, and Blackberry Cream Pie. Yum! You can find the recipes here.
Gourmet magazine's Doc Walloughby shared some bacon facts with Adam "The Audience Guy" on the Early Show. Doc Walloughby says he grew up near a pig farm so he knows a lot about bacon. Yes, he does hate Bacos. He says Canadian bacon is not really bacon and it's from a different part of the pig.
In this second Doc Walloughby cooks an entire meal with bacon, including appetizers to dessert. You can find the recipes here. Take a look:
Author Robin Miller showed Harry Smith and Lara Spencer on the Early Show how to grill fruit and include them into your recipes. Robin Miller shared the following tips for proper fruit grilling:
Coat the grill with cooking spray or vegetable oil so fruit doesn't stick.
Brush fruit with butter or vegetable oil to ensure it doesn't stick to grill.
Grill fruit just enough to get grill marks and slightly soften the flesh -- don't overcook.
Choose firm fruits that can hold up to grilling; slightly underripe fruit is fine.
Cook over medium to medium-high heat to prevent burning (or use the sides of grill, not the hot center).
Robin Miller also mentions the possibility of using olive oil on the grill in the video segment. Some of the recipes Robin Miller shared include Grilled Bananas and Mango with Fluffy Chocolate Dip and Brown Sugar Grilled Plums with Lemon Sorbet . You can find the recipes here. Fruit is healthy but these recipes are not diet foods. Take a look:
Bon Appetit magazine's Andrew Knowlton demonstrated America's most creative pizza recipes. One of the recipes is a Fig and Gorgonzola Pizza. There's also a Truffled Duck Pizza. You can find the recipes here. Andrew Knowlton advices home cooks to not over do it when it comes to pizza toppings. Take a look:
