Guilty Pleasure: Watching Single Ladies on VH1. I got into this show late in the season and watched the whole thing On Demand. A few days ago it was announced that Denise Vasi, from All My Children is going to be the new 'Single Lady' on the show.

Val character knew how to throw a party. I absolutely loved her chic apron. In season 1 episode 9, Val is hosting an intimate dinner for Keisha and her boyfriend. Once Val starts rattling off the menu, the dinner for four explodes to a party of ten! Don't you hate that.

If you need a French Inspired Theme for your next party, I took the time to write down the menu from the show.

Link to Episode 9

http://www.novamov.com/video/us40fs1c9wie6
3:47

Menu
First Course

Deep Fried Camembert with Raspberry Sauce 
Camembert cheese breaded deep fried and dipped in a sweet raspberry sauce

Pommes Parisienne
es

Fig and Olive Tapenade

Second Course
French Onion Soup with melted Gruyere cheese
Pan Seared Scallops with Truffle Beurre Blanc
Scallops in a white wine sauce
Sauteed (I couldn't figure out what she was saying)

Dessert
Crème Brulee

Signature Drink
Love in A Glass
Ingredients
1 1/2 oz. Liqueur, raspberry (Chambord)
2 dashes Amaretto (Disaronno)
1 1/2 oz. Vodka (Grey Goose)
1 oz. Sour Mix

Mixing Instructions
Shake ingredients in a cocktail shaker with ice. Strain into two glasses. 


I'm a private chef. Sorry, I can't really tell you stories of getting cheesecake at Juniors for Puffy or some other uber rich person. But I can tell you some interesting stories of saving my clients life, emergency rooms or traveling along I 95.

Today I'm hanging out at Sloan Kettering Cancer Center's Urgent Care Unit after a night of no sleep. I never know what will happen from day to day. Today was my clients 3rd radiation treatment (to the spine) and a routine doctors appointment afterward. Somewhere she ends up in the urgent care unit to get a saline drip (eating and drinking is key!) Cancer is a bitch I tell you and you have to stay strong and fight.
 
While I attend doctors appointments with my client (gotta know the ins and outs and what I have to cook to heal) I tend to read boat loads of cooking magazines. I came across this recipe in Food and Wine (March 2002). I'm hoping that soup will help with her dehydration problems and beans of course are a great source of protein.

~gourmet diva

White Bean Soup with Asparagus and Peas

1 cup dried cannelloni or Great Northern Beans, rinsed, soaked overnight in cold water and drained
Salt
3 quarts rich chicken stock, preferably homemade
1/2 pound of farfalle pasta
1/2 pound asparagus cuts on the diagonal (bias) into 1 1/2 inch length
1 cup frozen peas
2 tablespoons minced flat leaf parsley
1 tablespoon finely chopped mint
1 teaspoon finely chopped thyme
1 teaspoon chopped oregano
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Freshly ground pepper
Freshly grated imported Pecorino cheese, for serving

1. In a large saucepan, cover the beans with enough water to reach 2 inches above them and bring to a boil. Reduce the heat to moderate and simmer for 30 minutes. Add a generous pinch of salt and cook until the beans are tender 15 - 20 minutes longer. Drain the beans.

2. In a large saucepan, bring the chicken stock to a boil. Add a pinch of salt and the farfalle pasta and cook over high heat until barely al dente, about 12 minutes. Add the asparagus pieces and beans and cook until the asparagus is crisp tender, about 3 minutes. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice. Simmer until the vegetables are just tender and the pasta is al dente, 2 to 3 minutes longer. Season with salt and pepper. Ladle the soup into bowls and service, passing the cheese at the table.
Make Ahead: The recipe can be prepared through Step 1 and refrigerated overnight. 

Sharing is caring! Sweet Potato Apple Torta (Italian for cake or tart) is a perfect dish to bring to a potluck. It fits my "easy to make, but looks like you put a lot of work into it" criteria.

Ingredients 
 3 tablespoons unsalted butter  
1 1/2 teaspoons chopped fresh thyme, plus a sprig for garnish 
3 or 4 thinly sliced scallions,  green and white parts (1/2 cup)
 1/2 cup freshly grated Parmesan 
1 tablespoon flour 
1/2 teaspoon sugar
 3/4 teaspoon salt, or to taste Pepper to taste 
3 sweet potatoes (about 1 3/4 pounds), peeled and sliced 1/8 -inch thick, widthwise or lengthwise
1 large tart green apple, such as Granny Smith, peeled and thinly sliced
  
  Directions
1. Melt butter in a small saucepan. Brush some of the melted butter inside a 9-inch round springform or cake pan. Place thyme sprig in center of buttered pan. If using springform pan, wrap outside with heavy-duty foil to prevent leaking. Preheat oven to 375F.
2. In a bowl, combine chopped thyme, scallions, Parmesan, flour, sugar, salt and pepper.  3. In buttered pan, arrange a single layer of sweet potato slices in concentric circles, overlapping slightly, without disturbing thyme garnish in center of pan. (When torta is unmolded, this layer will be on top.) Next, layer half the apple slices, then sprinkle on half the Parmesan mixture and drizzle with 1 tablespoon of the butter.
4. Use half the remaining sweet potatoes to make next layer, then top with remaining apple slices and remaining Parmesan mixture and drizzle with some butter. Finish with remaining sweet potatoes. Drizzle with remaining butter. Press down gently to flatten.
5. Cover pan with foil and bake until potatoes are tender, about 45 minutes. Remove foil and continue baking, uncovered, 25 to 30 minutes or until edges are lightly browned.
6. Let hot torta sit 5 minutes before unmolding. To serve, invert onto platter and cut into wedges. NOTE: You can make this dish a day ahead. If traveling, bring it in the pan, reheat and then unmold.

 You never realize how much work goes into putting together a cooking class. I was asked to do a healthy cooking demostration at the Dimock Health Center in Boston. The catch – no kitchen to cook in. It took me a minute to figure how to do a demo with out heat, then the light bulb came on- SALADS. The perfect summer meal and a great way to be inspired to eat more fruits and vegetables. I always stress to people to be open minded and try something new.

I came up with the following menu below of the recipes I was going to demonstrate. My goal was to show that salads are more than the classic cucumber, carrots and lettuce.

The wild rice and mango salad was the big hit of the afternoon. I love the bright colors of the mango and the red peppers. I'm looking forward to the next demo..who knows where I will end up!

Menu

Qunioa and Apple Leek Salad

Wild Rice and Mango Salad

The Signature Salad w/sherry shallot vinaigrette



Wild Rice and Mango Salad Vegetarian Times Issue: July 1, 2005
Ingredient List

SERVES 8

SALAD

1 cup wild rice, rinsed
2 ripe, firm mangoes, peeled and diced
1 medium-sized red bell pepper, diced
1/2 cup diced red onion
1/2 cup chopped cilantro
1/2 cup shelled pistachios, coarsely chopped

DRESSING

1 1/2 tsp. ground cumin
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
p { margin-bottom: 0.08in; }h2 { margin-bottom: 0.08in; }h2.ctl { font-family: "Arial Unicode 1/3 cup fresh orange juice 

Directions

1. To make Salad: Bring large saucepan of lightly salted water to a boil over medium-high heat. Add wild rice, cover and reduce heat to medium-low. Cook 45 to 55 minutes, or until rice grains are chewy-tender and starting to split. Drain, and rinse under cold running water.
   
   
2. Meanwhile, to make Dressing: Whisk together all ingredients in large bowl. Set aside.
   
   
3. To assemble, add cooled wild rice to dressing, and toss well to coat. Add mangoes, red pepper, onion and cilantro; toss again. Sprinkle with pistachios, and serve.
   
   

 

Nutritional Information Per SERVING: Calories: 210, Protein: 6g, Total fat: 11g, Saturated fat: 1g, Carbs: 25g, Cholesterol: mg, Sodium: 110mg, Fiber: 4g, Sugars: 4g

I had a bunch (literally) of kale in the fridge. What to do what to do. Here is a simple way to snack on kale and a way to trick people that don't eat their veggies! Be careful not to burn them (I kept the first batch I did in a tad too long - yikes)

Use them at a party or a mid day snack, you won't be disappointed.

Kale "Potato Chips"

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon sea salt
  

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

I'm always looking for a way to save time in the kitchen. I was making 40 cloves of garlic chicken and didn't want to spend an eternity smashing and peeling garlic skins. I don't care for those "jars of pre peeled garlic" and came across the suggestion to place garlic clove/s in the microwave for 5-10 seconds. Remove from the microwave , cut the root end off with a knife and the skin will slide off easily.
As you can see from the video the garlic came right out of its skin.

Sadly enough Whole Foods does not sell green plantains (well at least the one by my clients house), so I had a to buy a green one and wait about two weeks for it to ripen. I was anticipating experimenting making this soup. It contains two of my favorite things, corn and PLANTAINS. "The Dad" (p.s .I live in a Jewish household) was eyeing my plantains and asking what I was going to do with them. The day finally came it was nice and ripe and I had some free time to experiment. He asked, "So are you going to fry them, I usually dont eat fried food, but Ill make an exception for a plantain." In the back of my head I'm thinking - "Look at you, what you know about plantains!" I told him that I was making a plantain and corn soup.

The soup was great, I gave Dad a taste and for him it was too spicy, but yet he kept eating it. If you don't like spice either omit the pepper or use half. Its a great dish if you need something warm that will stick to your ribs. Corn is not in season, so depending where you are you may have to use frozen, but fresh is always better.

Enjoy!
Gourmet Diva

Plantain and Corn Soup (adapated from The Soup Bible)
Serves 4

Ingredients:
2 tablespoons butter
1 onion, minced
1 garlic clove, crushed
2 cups peeled and sliced yellow plantains
1 large tomato, peeled and chopped
1 cup whole corn kernels
1 teaspoon dried thyme, crushed
3 3/4 cups vegetable broth
1 fresh chili (less if you don't like spice)
a pinch of nutmeg
salt and freshly ground black pepper

Procedure:
1. Melt the butter in a saucepan over medium heat. Add the onion and garlic and fry for a few mins until the onion is soft.
2. Add the plantains, tomato, and corn kernels and cook for 5 mins longer
3. Add the thyme, stock, green chili and ground pepper. Simmer for 10 minutes, or unitl the plantain is tender. Stir in nutmeg and serve at once.

Thinking out loud... Maybe I should open my own test kitchen? I just love to experiment and keep it moving. I would DIE if I had to make the same thing over and over, yet that is how someone becomes a master of something. Any-who, tonight's dinner request was lamb chops and a soup. I decided on a butternut soup and couscous on the side item for the lamb chops.

We had a bottle of Chardonnay and Shiraz left over from the weekend, I used the white wine for the butternut squash and the red for the lamb chops. They came out pretty good and the plates were empty.

Lamb Chops Marinated in Red Wine
Serves 4
Courtesy of Country Living

Ingredients:
1/2 cup red wine (I used an 06 Shiraz)
1/4 cup olive oil
2 tablespoon red-wine vinegar
1 tablespoon lemon juice
1  lemon, peel only, cut into strips
3 large cloves garlic, minced
2 teaspoons fresh thyme
2 teaspoons fresh mint
3/4 teaspoons fresh-ground pepper
8  (about 2 pounds) lamb rib chops

Procedure:
    1.    Make the marinade: Combine red wine, olive oil vinegar, lemon juice, lemon peel, garlic,  thyme, mint, and 1/2 teaspoon pepper in a baking dish.  Add lamb chops to the marinade, cover, and refrigerate for 4 hours, turning meat over halfway through to be sure it is thoroughly marinated.
    2.    Grill the chops: Heat grill or grill pan over high heat until very hot. Remove chops from the marinade, pat dry, and set aside. Grill or place under the broiler the chops -- about 4 minutes per side for medium rare.

Simple Fruity Couscous Salad
Serves 4
Ingredients:
1 1/3 cups dry couscous
2/3 cup slivered almonds
1/2 cup packed dried apricots, chopped,
2/3 cup sweetened, dried cranberries or raisins, microwaved in 1 cup water for 1 minute
1 teaspoon cumin
1 teaspoon cinnamon
2 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Procedure:
Prepare couscous according to package directions. (Ratio is one cup of couscous , 1 cup water) Combine all ingredients; toss. Serve at room temperature or chilled.

*Note - I cooked my couscous in freshly squeezed orange juice to give it some extra flavor

My clients' husband comes rushing in to the kitchen "Dr. Oz was speaking about foods that are commonly overlooked - Chickpeas and red pepper were two of them", He confused the statement, chickpeas and red peppers is great food combination to increase energy. Once Dr. Oz says something we all take it a the WORD. Time to load up on chickpeas. Great thing I made them a Chickpea Salad the other day!

http://www.doctoroz.com/videos/dynamic-food-duos

Chickpea and Olive Salad
Cooking Time: 25 minutes + overnight soaking
Serves: 6 1 cup servings

1 1/2 cups dried chickpeas
1 small cucumber
2 médium tomatoes
1 small red (Spanish) onion
3 tablespoons chopped fresh parsley
1/2 cup pitted black olives
1 tablespoon lemon juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon honey

Directions:
1. Place the chickpeas in a large bowl and cover with cold water. Leave to soak overnight. Drain the chickpeas, place in a pan, cover with fresh water and cook for 25 minutes or just tender. Drain and allow to cool.

2. Cut the cucumber in half length ways, scoop out seeds and cut into 1/2 in slices. Cut the tomatoes into cubes about the same size as the chickpeas, and chop onion finely. Combine the chickpeas, cucumber, tomato, onion, parsley, and olives in a serving bowl.

3. Place the lemon juice, oil, garlic, and honey in a small screw top jar and shake well. Pour the dressing over the salad and toss lightly to combine. Serve at room temperature.

Yikes, my last blog on my site was in August. A lot has happened between Jerk Tofu and Cucumber Sauce. I completed my course work at the Natural Gourmet Institute and also moved to Florida. A new venture as a private chef for a client that is recuperating from breast and lung cancer. Literally they packed up the Diva in a suitcase.

I made some chickpea burgers for dinner last week and it needed something, so I texted by Chef friend for some advice. He suggested a cucumber sauce. With the ingredients that I had on hand I concocted a cucumber sauce.

Tzatziki – Greek Yogurt and Cucumber Sauce

Yield: 3 1/2 cups

Ingredients:
3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
juice of one lemon (about 3 tablespoons)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 tablespoon sea salt for salting cucumbers
1 tablespoon finely chopped fresh dill
sea salt and fresh ground black pepper to taste

Procedure:

1. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds.
   
   
2. Slice cucumbers, then put in a colander, sprinkle with salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
   
   
3. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
   
   
   Note: Quick and Dirty way – Don't have enough time to drain water and rest the yogurt. You can cut the cucumbers into small cubes (about 1/4th inch), use some garlic powder (or minces garlic) and blend into the yogurt.