For CookBook Lovers: Joan Nathan, Quiches, Kugels & Couscous


Joan Nathan is the author of ten cookbooks and a regular contributor to The New York Times. She is the author of the much-acclaimed Jewish Cooking in America, which in 1994 won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award; as well as An American Folklife Cookbook, which received the R.T. French Tastemaker Award in 1985. She most recently wrote The New American Cooking which also won the James Beard and IACP Awards as best American cookbook published in 2005. Her other books include Foods of Israel Today, Joan Nathan’s Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children’s Jewish Holiday Kitchen, The Jewish Holiday Kitchen, and The Flavor of Jerusalem.

Ms. Nathan’s PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. She was also senior producer of Passover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television. Ms. Nathan has appeared as a guest on numerous radio and television programs including the Today show, Good Morning, America, Live with Regis and Kathie Lee, and National Public Radio.

An inductee to the James Beard Foundation’s Who’s Who in American Food and Beverage, she has also received the Silver Spoon Award from Food Arts magazine. In addition, Ms. Nathan received an honorary degree from the Spertus Institute of Jewish Culture in Chicago and the Golda Award from the American Jewish Congress. Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan with a master’s degree in French literature and earned a master’s in public administration from Harvard University. For three years she lived in Israel where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she co-founded the Ninth Avenue Food Festival.

In this 15-minute interview, Joan describes what it was like traveling through France to research her latest cookbook on Jewish cooking.

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Color of Comics, Kids Comic Con Founder, Alex Simmons

Kid’s Comic Con website

Over the past 20 years Alex Simmons has written (and in some cases also created) a number of juvenile mysteries under a variety of pseudonyms for many well-known publishers. He has also penned two educational documentaries and several stage plays. One of his plays, Sherlock Holmes & the Hands of Othello, received critical praise and was published in Black Thunder: An Anthology of Contemporary African American Drama, published by Signet/Mentor Books. Simmons has written three movie novelizations for Disney and three biographies for Steck-Vaughn, including one on Denzel Washington. As a voiceover talent, Simmons can be heard on a wide range of projects from O’Henry Bars, to podcasting financial information for DeLoitte and Touche. Simmons has traveled the country as a guest speaker and teaching artist. He has developed and conducted creative writing workshops (prose, comics, journalism, and playwriting), as well as consulted on a number of creative arts programs and curricula for children. Currently, Simmons is the founder of the annual Kids Comic Con, founder and curator of the Color of Comics Exhibition, and serving on the board of the New York State Alliance for Arts and Education. He is affiliated with the Museum of Comic & Cartoon Art, and is also a member of the New York Writer’s Workshop.

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Eating Soulfully & Healthfully with Diabetes, Constance Riggs-Brown, MSEd, RD, CDE, CDN

Constance Riggs-Brown is the National Spokesperson for the American Dietetic Association and is frequently interviewed by ESSENCE Magazine for health-related stories. She designed the personalized weight-loss meal plans for the health and fitness makeover participants in the ESSENCE Total Makeover Book, published January 2001. She was also the nutrition expert for Lighten Up: The HealthQuest 30-day Weight-Loss Program, published October 2001. Constance is a nationally recognized nutritionist, registered dietitian, and certified diabetes educator. She is principal of CBR Nutrition Enterprises, located in Massapequa, New York. Her book, Eating Soulfully and Healthfully with Diabetes includes Exchange List and Carbohydrate Counts for Traditional Foods from the American South and Caribbean. www.EatingSoulfully.com

RECEIVE 20% DISCOUNT WHEN YOU PURCHASE THE BOOK:
USE PROMO CODE – SOUL514
WWW.EATINGSOULFULLY.COM

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Preparing for Passover with Healthy Recipes from Norene Gilletz

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Norene Gilletz is one of Canada’s leading kosher cookbook authors. She is a culinary consultant, cooking teacher/lecturer, culinary spokesperson, cookbook author, and freelance food writer, focusing on healthy cooking. A certified Culinary Profession with the IACP (International Association of Culinary Professionals), her culinary career began at the age of three helping prepare meals in her mother’s kitchen and where at age nine she invented her first recipe; she has never looked back. Her books include Norene’s Healthy Kitchen, Healthy Helpings, Second Helping Please, The Food Processor Bible, and The Low Iodine Diet Cookbook. Norene lives in Toronto, Canada. To learn more about Norene Gilletz, visit her web site, http://www.Gourmania.com

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EXODUS CHICKEN

Source: Norene’s Healthy Kitchen by Norene Gilletz (Whitecap Books)

This tender, succulent chicken is made with 40 cloves of garlic to commemorate the Israelites wandering in the desert for 40 years after their exodus from Egypt. When you serve this, there won’t be an exodus from your Seder table! The garlic becomes mild and mellow from the long, slow cooking, and is also wonderful spread on matzo.

40 cloves garlic (3 whole heads)
2 medium onions, chopped
4 stalks celery, chopped
2 chickens (31/2 lb/1.4 kg each), cut into pieces
2 tsp Kosher salt (or to taste)
1 tsp freshly ground black pepper
2 tsp paprika
2 Tbsp chopped fresh thyme or 2 tsp dried
1/4 cup chopped fresh parsley or 1 Tbsp dried
2 Tbsp olive oil
3/4 to 1 cup dry white wine or chicken broth

Additional fresh thyme, for garnish

1. Preheat the oven to 375 F. Spray a large roasting pan with cooking spray.

2. Drop the garlic cloves into a pot of boiling water for 1 minute; drain well. (Or place the whole garlic bulbs in a microwaveable bowl and sprinkle with water. Cover and microwave on high for 1 minute.) Squeeze the garlic cloves out of their skins—they’ll pop right out. Set aside.

3. Place the onions and celery in the bottom of the prepared roasting pan. Rinse the chicken pieces well and trim any excess fat. Place the chicken pieces in a single layer in the prepared roasting pan. Season with salt, pepper, paprika, thyme, and parsley, then drizzle with oil. Tuck the reserved garlic cloves around and between the chicken pieces. Pour wine on top and cover tightly with foil. (If desired, the chicken can be prepared up to this point and refrigerated overnight.)

4. Bake, tightly covered, for 1 1/2 hours. Remove the foil and bake for 30 to 40 minutes longer, until nicely browned, basting occasionally.

5. Transfer the chicken and garlic to a large serving platter and drizzle with the pan juices. Garnish with thyme, and serve.

Yield: 10 to 12 servings. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.

302 calories per serving (without skin), 7.8 g carbohydrate, 1.1 g fiber, 36 g protein, 11.9 g fat (2.9 g saturated), 108 mg cholesterol, 377 mg sodium, 440 mg potassium, 5 mg iron, 57 mg calcium

Variations

• Use 10 to 12 single chicken breasts, with bone and skin. Bake covered for 1 hour, then uncover and bake 20 minutes longer.

Garlic Alert: Some people won’t use garlic during Passover. Instead, add 1 additional chopped onion, 2 chopped red peppers, and 2 cups sliced mushrooms.

Chef’s Secrets

• The Numbers Game: Did you know that an average head of garlic contains 15 to 16 cloves?

• Skinny Secrets: If desired, remove the skin from the chicken before cooking. However, if you want to serve the chicken the next day, cook it with the skin on, then refrigerate overnight. Discard the congealed fat before reheating. Remove the skin before eating.

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One Filipino Dish a Week with Paolo Bas

A Filipino stew, using tamarind and pork. Mmmm.

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In 2005, Paolo moved to the NYC area to start his professional career and noticed that restaurants serving Filipino food were difficult to find. So he began a quest to educate himself about Filipino food by learning one filipino dish a week, and share it with the rest of us.

Follow Paolo’s blog at One Filipino Dish.

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The Sexualization of Our Young Girls

The Sexualization of Our Young Girls

Recently, I read article online about little girls receiving pedicures as young as six years old. Mattel is due to release the new Black Canary Barbie, a.k.a. Hooker Barbie in September. And the Mommy blogger sites lit up with commentary on this subject of the Sexualization of Our Young Girls. Most of them crying “Enough is enough!” What are we teaching our girls? What is the key to positive healthy body image and self-esteem for girls and teens? What’s your opinion?

My Special guests: Elizabeth Atkins, Anthony Reeves, Esq. and Christine Lowe-Woolard joined me on The Recipe Box and shared their thoughts. I was entertaining and insightful. You can listen to the program @ The Recipe Box hosted by Barbara Howard
and be sure to leave your comments.

Elizabeth Atkins has appeared on Montell Williams and Oprah. She is a journalist, best selling author and was nominated for a Pulitzer Prize. She is an expert speaker on the topic of multi-racial identity. http://www.elizabethatkins.com/

Christine Lowe-Woolard is a Yale grad, educator, entrepreneur, homeschooler, and prolific blogger. http://www.neosoulmama.info/, http://www.neosoulessentials.com/

Anthony Reeves, Esq is a mentor, motivational speaker, martial artist, talk show host, an active member of Alpha Phi Alpha fraternity and a member of the Florida State Bar. http://www.reevesfirm.com/, http://www.anthonyreeves.com/