Chef Jill returns to the show to discuss her new cookbook, “The Essential Dehydrator: From Dried Mushroom Risotto to Grilled Tuna with Papaya Chutney, More Than 100 Recipes Bursting with Fresh Flavor”
And, we’ll be giving away a copy. Leave a comment below to enter the Random Drawing. Winner announcement during the show on September 24th!
Tune in for details!
Chef, restaurateur, food educator and visionary, Ann Gentry has spent the past twenty-five years striving to raise the standard of vegetarian cooking in this country. Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian (vegan) menu using foods grown exclusively with organic farming methods. Bon Appétit magazine declared “Ann Gentry, the creator of Real Food Daily has taken two different California trends – vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse – and come up with a cuisine that is as interesting and delicious as it is healthful.” With two locations, in Santa Monica and West Hollywood, California, Real Food Daily has “developed a loyal following”, from the someday to the everyday vegetarian, celebrities, trendsetting young eaters with sophisticated palates to the mature diner seeking gourmet health supportive cuisine.
Ann has filmed 52 episodes of a half-hour cooking show called Naturally Delicious with Ann Gentry, which airs on the Veria channel on The Dish Network and Verizon FIOS. Ann has also appeared on a multitude of television shows, including the Today Show, TV Guide show, and several shows on the Discovery Channel most recently, as a celebrity chef host on Planet Green/Supper Club. She has also appeared on the Food Network in several of their shows, most notably on Bobby Flay’s Food Nation.
Ann shares what it is like to balance life as a highly successful restaurateur, wife and mother and the importance of teaching her children to make proper food choices.
var ci_cap_scriptId = “34780”;
var ci_cap_bid = “1211220001”;
var ci_cap_format = “468×60”;
THE SWEEPSTAKES IS NOW CLOSED.
We’re giving away an Autographed copy of “A Beautiful Bowl of Soup: The Best Vegetarian Recipes” by award-winning cookbook author, Paulette Mitchell. This cookbook is already one of my favorites. And, the recipes can easily be converted to accomodate the meat lovers.
One winner will be selected through a random drawing.
The winner is SUSAN TAYLOR!
You can listen to the interview with Paulette Mitchell through this player:
Image via Wikipedia
Deana Gunn and Wona Miniati are the authors of “Cooking with All Things Trader Joe‘s,” the independent, self-published cookbook for Trader Joe’s fans which has sold over 100,000 copies to date. Their recipes use those unique TJ products to create tasty and healthy meals in minutes, using prepped ingredients and clever shortcuts. Cooking easy meals at home is more relevant than ever, as people have less time to cook and less money to spend. Trader Joe’s is still the place for great gourmet bargains and their cookbook shows you how to use them! Entertaining on a Budget (and in style!), Family meals under $10, Fancy 3-course meal for two under $20…Deana Gunn stops by The Recipe Box to share some tips and favorite recipes with you. As an added bonus, Jonni McCoy of MiserlyMoms.com will join us. Jonni is the author of the best-seller, Miserly Moms-Living Well on Less in a Tough Economy, and her cookbook, Healthy Meals for Less, was released in September of 2009. She is one of the leading experts on shopping and frugal living. You don’t want to miss what she has to say!
One ~16 oz challah loaf (brioche loaf is also ok)
2 cups whole milk
1 tsp cinnamon
2 tsp vanilla extract
¼ cup brown sugar
1 Tbsp Turbinado sugar for sprinkling on top
1) Preheat oven to 350 degrees.
2) Oil or butter a 9×13-inch glass baking pan (use an 8×8 pan if using a smaller loaf).
3) Tear the loaf into bite sized pieces and place in pan.
4) Whisk together the milk, eggs, cinnamon, vanilla, and brown sugar. Pour mixture over the top of the bread.
5) Wait a few minutes to let the liquid soak into the bread, gently tossing bread around a little to soak evenly. Sprinkle the top with a little Turbinado sugar.
6) Bake in oven for 35-40 minutes, uncovered. The Bake will puff up once done.
Servings: about 9 pieces (4-6 hungry people)