Fudge Brownie Cheesecake Muffins
(recipe courtesy Midwest Living, September/October 2006)

Ingredients:
1 3-ounce package cream cheese, softened
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 egg yolk
2 tablespoons miniature semisweet chocolate pieces
1 3/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt or 1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup milk
1/4 cup cooking oil
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts

Lightly grease thirty-six 1 3/4-inch muffin cups or line with paper bake cups.

For topping: In a medium mixing bowl, beat cream cheese, granulated sugar, 1 tablespoon flour and the egg yolk with an electric mixer until blended. Fold in chocolate pieces.

In a large bowl, mix 1 3/4 cups flour, brown sugar, cocoa powder, baking powder, cinnamon, salt and soda. Make a well in the center of flour.

In a small bowl, combine egg, milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts.

Spoon batter into prepared muffin cups, filling each two-thirds full. Spoon cream cheese topping on top of batter in each cup. Bake in a 400° oven 12 minutes or until edge springs back when lightly touched (do not touch cream cheese topping). Cool in pan on a wire rack 5 minutes. Remove from muffin cups. Serve warm or at room temperature. Store in refrigerator. Makes 36 mini-muffins.

For regular size muffins: Lightly grease 12 2 1/2-inch muffin cups or line with paper bake cups. Prepare batter as above and spoon into muffin cups. Bake in 400° oven about 18 minutes or until edge of muffin spirngs back when lightly touched.

Nutrition facts per mini muffin: 79 cal, 4 g fat, 15 mg chol, 58 mg sodium, 9 g carbo, 0 g fiber, 2 g pro.

By lunchtime, the body has basically expended any energy received from breakfast. Subsequently, improper meal planning results in hastily chosen takeout and convenience foods for lunch. Takeout fastfood lunches and convenience snacks are not only inadequate sources of nutrition, but many contain dangerous amounts of trans and saturated fats, sodium, and refined carbohydrates. Also, the calories contained in these foods are unsubstantial and empty, therefore any energy obtained is quickly spent and hunger quickly returns, creating a cyclic pattern of constant “junkfoods” consumption.

Ultimately, more attention to proper meal planning and preparation is the best remedy for this unhealthy habit of poor lunch choices. Focusing on the details of planning daily lunch menus will provide nutritious lunches that are both substantial and delicious. This month’s “Fit to Eat” offers the following menu suggestions to reinforce a healthy, balanced diet, while satisfying ravenous lunchtime hunger.

Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread
(recipe courtesy Martha Stewart Living, September 2006)

Ingredients:
1 large Vidalia onion, thinly sliced
1 medium English cucumber, thinly sliced
1 cup cider vinegar
1/4 cup honey (preferably raw or cream honey)
2 bay leaves
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/4 teaspoons brown mustard seeds
1/2 teaspoon coarse salt
2 teaspoons grainy mustard
4 small whole-wheat rolls, halved
4 ounces sharp white cheddar cheese, thinly sliced

Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. Pickled vegetables can be refrigerated in an airtight container up to 2 weeks.

Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/2 cup drained pickled vegetables and top half of roll. Sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours. Serves 4.

per serving: 343 calories; 7 g saturated fat; 1 g unsaturated fat; 30 mg cholesterol; 46g carbohydrate; 664 mg sodium; 11 g protein; 5 g fiber.

Crisp Tofu with Crudités and Sesame Ginger Dipping Sauce
(recipe courtesy Martha Stewart Living, September 2006)

Ingredients:

For the sauce:
5 teaspoons coarsely chopped peeled fresh ginger
1/4 cup tahini
5 teaspoons low-sodium tamari soy sauce
1 1/2 teaspoons honey
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar

For the tofu:
1 1/2 packages firm tofu (21 ounces total), cut into 2 dozen pieces and pressed
1 tablespoon toasted sesame seeds
1/2 teaspoon toasted sesame oil
1/4 teaspoon coarse salt

For the crudités:
1/2 head green cabbage (1 pound), cut into 1/2-inch-thick wedges
8 ounces green beans, trimmed, steamed until crisp-tender
1 red bell pepper, seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips

Preheat oven to 400°. Make the sauce: finely chop ginger in a food processor. Add tahini, tamari, honey, oil, and vinegar; process until combined. With machine running, add 3 tablespoons cool water. Process until smooth.

Put tofu into a medium bowl. Add sesame seeds, oil, and salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and bottoms are lightly crisp, 12 to 15 minutes. Flip tofu, and bake 10 minutes more. Let cool completely.

To assemble, divide cabbage, green beans, and bell pepper into 4 servings, and top with tofu. Divide sauce among 4 small cups. Serve within 2 hours, or refrigerate, covered, up to 1 day. Serves 4.

per serving: 346 calories; 3 g saturated fat; 8 g unsaturated fat; 0 mg cholesterol; 23 g carbohydrate; 294 mg sodium; 23 g protein; 9 g fiber

Chicken Wraps with Mango, Basil, and Mint
(recipe courtesy Martha Stewart Living, September 2006)

Ingredients:

For the chicken:
1 garlic clove
1/2 shallot
1/4 cup loosely packed fresh basil leaves
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
freshly ground pepper
2 boneless, skinless chicken breast halves (about 12 ounces total)

For the dressing:
1/2 shallot
1/2 mango, peeled and cut into 2-inch pieces
2 teaspoons fresh lime juice
pinch of cayenne pepper

For assembling:
4 lavash breads (3 1/2 ounces each)
1/2 mango, peeled and cut into 1/2-inch-thick spears
8 fresh basil leaves
8 fresh mint leaves

Preheat oven to 375°. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.

Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.

Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours. Serves 4.

per serving: 350 calories; 4 g saturated fat; 8 g unsaturated fat; 54 mg cholesterol; 29 g carbohydrate; 457 mg sodium; 26 g protein; 1 g fiber

White Bean Salad with Spicy Roasted Tomatoes and Broccoli
(recipe courtesy Martha Stewart Living, September 2006)

Ingredients:
2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (about 4 cups)
3 large garlic cloves, thinly sliced
5 teaspoons extra-virgin olive oil
1/2 teaspoon coarse salt
1 pound large cherry tomatoes, havled (about 3 cups)
1 tablespoon coarsely chopped fresh oregano
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
freshly ground pepper
2 cups drained jarred or canned white beans, such as large lima beans or gigande beans
2 ounces baby spinach (about 2 cups)

Preheat oven to 375°. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.

Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.

Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.

Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours. Serves 4.

per serving: 253 calories; 1 g saturated fat; 5 g unsaturated fat; 0 mg cholesterol; 38 g carbohydrate; 700 mg sodium; 14 g protein; 14 g fiber.

Basic Vinaigrette
(recipe courtesy Everyday Food, September 2006)

Ingredients:
1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
pinch sugar
coarse salt and ground pepper
3/4 cup extra virgin olive oil

In a small bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking to combine, or shake all ingredients in a jar. Makes 1 cup.

Add-ins: Finely chopped shallots or fresh herbs, including parsley, basil, or cilantro.

Serving suggestions for this viniagrette include dressing up mixed greens, and steamed or boiled vegetables, such as green beans, asparagus, broccoli, and potatoes.

French Dressing
(recipe courtesy Everyday Food, September 2006)

Ingredients:
1/4 cup white-wine vinegar
1/4 cup ketchup
1 tablespoon sugar
2 teaspoons paprika
1 teaspoon Worcestershire sauce
coarse salt
1/3 cup olive oil

In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with salt. Whisking constantly, add oil in a steady stream until incorporated. Makes 3/4 cup.

Serving suggestions for this dressing include dressing up mixed greens, baked fish, and sliced raw vegetables, such as tomatoes and cucumbers.

Ranch Dressing
(recipe courtesy Everyday Food, September 2006)

Ingredients:
1/3 cup low-fat buttermilk
1/3 cup reduced-fat sour cream
1 tablespoon cider vinegar
1 small garlic clove, pressed or very finely chopped
1 tablespoon minced scallion
coarse salt and ground pepper

In a medium bowl, whisk together buttermilk, sour cream, and vinegar; stir in garlic and scallion. Season with salt and pepper. Makes 3/4 cup.

A popular serving suggestion for this dressing is to dress up iceberg lettuce wedges.

Caesar Dressing
(recipe courtesy Everyday Food, September 2006)

Ingredients:
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove

In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until very smooth (the dressing will be thick. Makes 3/4 cup.

Serving suggestions for this dressing include dressing up grilled chicken and shrimp.

Blue Cheese Dressing
(recipe courtesy Everyday Food, September 2006)

Ingredients:
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon red-wine vinegar
1 tablespoon minced shallot
1/2 cup crumbled blue cheese
coarse salt and ground pepper

In a medium bowl, whisk together mayonnaise, sour cream, vinegar, and 1/4 cup cold water. Stir in shallot and blue cheese, breaking up large pieces of cheese with a spoon. Season with salt and pepper. Makes 1 cup.

Serving suggestions for this dressing include dressing up greens and baked potatoes.

As efforts to rebuild the region continue, the Southern Food and Beverage Museum in New Orleans, along with the Southern Foodways Alliance in Oxford, Mississippi, created Gulf Coast Foodways Renaissance Project. The project is comprised of collected oral history from victims of hurricanes Katrina and Rita. To further raise awareness for culinary and cultural heritage preservation, the Southern Food and Beverage Museum recently opened an exhibit entitled “Restaurant/Restorative.” The exhibit illustrates the strong cultural influence of local food in the city of New Orleans and includes photographs and documents, reflecting the restoration of various restaurants within the city. It is a comforting celebration of food. In addition to the “Restaurant/Restorative” exhibit, the museum also developed the “Menu Project,” which features thousands of regional restaurant menus from past and present to reflect the various changes within historic restaurants that are reopening since the hurricanes, and also to document the menus of those ones that are newly opened.

The museum board president, Liz Williams, explains how important regional food is for providing emotional comfort and reinforcing cultural identity:

“People always talk about food as comfort…And food is definitely comfort. And identity. If all of that is taken away from you, especially in a city like New Orleans that defines itself by its food, you’ve taken away somebody’s culture. It’s not just, ‘I don’t have my favorite red shoes, but I have another pair of shoes now.’ This is something you’re reminded of every time you sit down at the table. You might find a lot of components to your gumbo, but you might not be able to find file. It’s a loss that’s only understood by other people who have lost it.”

Stressing the strength and resilience of the people of New Orleans, she added:

“There’s a concern that the little restaurants aren’t going to reopen so New Orleans is only going to have the return of white tablecloth restaurants…But New Orleans has been destroyed twice by fire and there have been other floods. These restaurants always come back. And they will come back again. They may not be the exact same ones, but they are part of our cultural identity.”

As the return of regional cuisine provides definite strength to rebuild the city, there is comfort and hope for the victims of Hurricane Katrina.

Several recipes are provided for inspiration:

Scallops with Red Grapefruit
(recipe courtesy Martha Stewart Living, August 2006)

Ingredients:
2 red grapefruits
1/2 teaspoon honey
1/4 teaspoon fresh lemon juice
1 piece (1/2 inch) peeled fresh ginger
3 tablespoons extra-virgin olive oil
1 pound sea scallops, tough muscles removed, scallops halved horizontally
1/4 teaspoon coarse salt
1 cup arugula sprouts
freshly ground pepper

Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.

Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.

Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.

Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside.

To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.

Serves 4.

Per serving: 249 calories, 2 g saturated fat, 9 g unsalted fat, 37 mg cholesterol, 16 g carbohydrate, 218 mg sodium, 20 g protein, 2 g fiber.

Arugula Salad with Tomatoes
(recipe courtesy Martha Stewart Living, August 2006)

Ingredients:
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 cups baby arugula
1 pound plum tomatoes, cut into wedges
1/4 cup drained baby green pepperoncini
1/2 cup Kalamata olives, pitted
1/2 red onion, thinly sliced
1/8 teaspoon coarse salt
freshly ground pepper

Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.

Serves 4.

Per serving: 209 calories, 3 g saturated fat, 17 g unsaturated fat, 0 mg cholesterol, 8 g carbohydrate, 469 mg sodium, 2 g protein, 2 g fiber.

Guava Pudding
(recipe courtesy Martha Stewart Living, August 2006)

Ingredients:
1/4 cup cornstarch
4 1/4 cups guava juice
1/4 cup sugar
2 teaspoons fresh lemon juice
6 tablespoons plain low-fat yogurt
6 tablespoons sliced almonds, toasted

Whisk cornstarch and 1/4 cup guava juice in a bowl until smooth; set aside.

Bring the remaining 4 cups guava juice and the sugar to a boil in a medium saucepan, stirring until sugar has dissolved. Reduce heat. Stir in cornstarch mixture; simmer, stirring occasionally, until mixture is thick enough to coat the back of a wooden spoon, 4 to 5 minutes. Stir in lemon juice.

Pour mixture through a fine sieve into a bowl; discard solids. Divide among six 6-ounce ramekins or bowls. Refrigerate puddings, uncovered, 30 minutes. Cover loosely with plastic wrap, and refrigerate until set, at least 3 hours (up to 3 days).

To serve, top each pudding with 1 tablespoon each yogurt and almonds.

Serves 6.

Per serving: 195 calories, 0 g saturated fat, 3 g unsaturated fat, 1 mg cholesterol, 40 g carbohydrate, 16 mg sodium, 2 g protein, 2 g fiber.

Papaya Sorbet
(recipe courtesy Martha Stewart Living, August 2006)

Ingredients:
1/3 cup sugar
3 pounds fresh red papayas (about 1 1/2 medium), peeled, halved, seeded, and chopped
1/2 cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)
1 tablespoon honey

Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.

Purée papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.

Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.

Makes about 4 cups; Serves 4.

Per serving: 221 calories, 0 g saturated fat, 0 g unsaturated fat, 0 mg cholesterol, 57 g carbohydrate, 11 mg sodium, 2 g protein, 6 g fiber.

Martha Stewart Living, August 2006

While acclaimed author Michael Ruhlman has written and co-written numerous bestselling books, his popular trilogy devoted to the art of professional cooking has endeared him to the global food community. A novice cook since childhood, his personal fascination with the culinary arts led to the writing of The Making of a Chef: Mastering Heat at the Culinary Institute of America, the first book in the series, which has since evolved into a complete, authoritative literary exploration of the complex culture surrounding the work of the professional chef. Throughout this culinary trilogy, Mr. Ruhlman continually discovers the essential art of cooking is far more dynamic and profoundly spiritual than he had even remotely supposed.

In 1997, the prestigious Culinary Institute of America allowed an enthusiastic author to witness the considerable academic processes involved in becoming a professional chef. The Making of a Chef: Mastering Heat at the Culinary Institute of America chronicles Michael Ruhlman’s dramatic experience, as he attended classroom lectures, cooking demonstration classes, and observed the tough training kitchens of the Institute. After his initial introduction into this powerful and provocative world, Mr. Ruhlman further explored the culinary arts culture with two more books: The Soul of a Chef: The Journey Toward Perfection (2000) and The Reach of a Chef: Beyond the Kitchen (2006). The Soul of a Chef: The Journey Toward Perfection takes readers back to the Culinary Institute of America for direct observation of the extremely difficult Certified Master Chef exam, where for ten days, accomplished chefs perform assorted cooking tasks, while displaying various styles and techniques, under intense evaluation and analysis of method. This book accompanies three chefs on their respective culinary journeys: Chef Brian Polcyn, taking the exam and at work in his restaurant, Five Lakes Grill; Chef Michael Symon at work in his restaurant, Lola Bistro and Wine Bar; and famed Chef Thomas Keller, also at work in his restaurant, The French Laundry. In writing this book, Mr. Ruhlman discovers the secret to the awesome connective power of cooking:

In his words, from his official website:

“Great cooking, in the end, has such power because it allows us to connect with our past, our future, and all of humanity, if we let. I believe that America’s insatiable appetite for food and cooking know-how is really the beginning of a spiritual quest for the bigger things: a search for meaning, order and beauty in an apparently chaotic and alienating universe.”

The final book in the trilogy was published earlier this year. The Reach of a Chef: Beyond the Kitchen chronicles the significant social impact and political-celebrity power of the modern successful, accomplished chef. In our food obsessed culture, our most celebrated chefs routinely dictate food trends, dispel food myths, and promote both personal and ecological health-conscious, responsible food choices. The tremendous influence of celebrity chefs has become larger than their kitchens, as they are transformed into Hollywood stars with infinite marketability. This newfound power and status seems to have had both positive and negative significance within the vast world of the culinary arts. Once again, Mr. Ruhlman returns readers to the Culinary Institute of America and revisits previously observed chefs, to measure the dramatic changes within the culture. In this final book of the trilogy, he determines to provide reasons for our collective obsession with food, cooking, and those chefs we’ve transformed into famed celebrities. He attempts to discover the ultimate definition of a chef and offers personal explanation for the seemingly magical powers of cooking.

Michael Ruhlman continues to engage readers with his personal exploration of the philosophy and practice of cooking, providing a stylishly written word that is both entertaining and enlightening.

Recently, we asked Michael Ruhlman five questions:

1. You have written (and co-written) numerous books on the culinary industry. Do you have any future plans to become a professional chef?

Are you crazy?! It’s too damned hard, and too precarious a way to make a living, it’s a crazy business, and you should only become a chef if every single other option will result in your taking a gun to your head.

2. Are you currently working on additional books devoted to the culinary arts?

I’m currently working on an opinionated glossary of cooking terms modeled after Strunk and White’s masterful The Elements of Style.

3. What is your most memorable moment from the Cooking Under Fire series?

I really enjoyed the pate making, though not all of the pates! That’s my personal love, that kind of craft in cooking. The most memorable moments happened off camera–and what happens off camera stays off camera…

4. Do you have any personal thoughts on the future direction of the culinary arts on television?

I think waiting to be found is another model completely for entertainment via food and whoever figures it out will be the next emerachael.

5. Will your recent guest-blogging experience prompt you to add a personal blog to your official website?

I’m thinking about it but it’s a lot of work; normally I write to generate income, and it’s unclear what kind of indirect income blogging results in. But it was a fun thing to do, strangely exhilarating in a way I hadn’t expected.

We are sincerely grateful to Mr. Ruhlman for taking the time to answer five questions for Paper Palate.

Cooking meals for guests seems to be a common problem facing many home cooks with limited time budgets. Chef Celina Tio of The American Restaurant in Kansas City, Missouri, provided some recipes that are simple and quick to make, while remaining sophisticated enough for entertaining. Her solution was to offer simple, flavorful recipes, perfect for fast-prep entertaining:

Q. Help! Company’s coming, and I work full-time. What’s something simple that seems special?

A. I would start the dinner off with an heirloom tomato salad (tomatoes from your local organic farmer, sliced thinly, laid out on the plate, seasoned lightly with salt, pepper and extra virgin olive oil.) Then serve Halibut in Summer Corn Chowder. I would finish it with a berry shortcake (summer berries tossed with a little sugar served with crème fraiche and Celin’a Sweet Corn Shortcakes).

Halibut in Summer Corn Chowder
Prep: 15 minutes Cook: 45 minutes

Ingredients:
Six 5-to-6-ounce fresh or frozen skinless halibut or salmon fillets (or steaks)
3 fresh ears corn
3 cups vegetable stock or broth
2 sprigs fresh thyme
8 to 12 fingerling potatoes or small red potatoes
1/4 cup finely chopped celery
1 tablespoon butter
1 cup whipping cream
1 teaspoon snipped fresh thyme
1 teaspoon snipped fresh Italian (flat-leaf) parsley
1/2 teaspoon kosher salt or 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
Snipped fresh Italian (flat-leaf) parsley, optional

Thaw fish, if frozen; set aside. Cut kernels off fresh corn; set aside. In large saucepan, combine cobs, vegetable stock and 2 sprigs of thyme. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. (Add a little water if the liquid goes below about 1 cup.)

Meanwhile, wash the fingerling or small red potatoes; pat dry with paper towels. Cut the potatoes crosswise into 1/4-inch-thick slices; set aside. Strain the stock mixture; reserving cobs. When cobs are cool enough to handle, hold cob over a bowl and scrape with a sharp knife to release all the juices; discard cobs. Stir juices into the fish stock (you should have about 1 1/2 cups of the stock); set the fish stock aside.

In the same large saucepan, cook and stir potatoes, corn kernels, onion and celery over medium heat in butter for 5 minutes. Add the stock mixture, cream, thyme, 1 teaspoon parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the vegetables are tender.

Meanwhile, rinse fish; pat dry with paper towels. In a 12-inch skillet, heat oil over medium-high heat. Season fish lightly with salt and pepper and add to skillet in a single layer. Tuck under any thin edges. Cook fish for 4 to 6 minutes per 1/2 inch of thickness or until fish flakes easily when tested with a fork, turning once.

Serve fish with chowder or atop chowder; sprinkle with additional parsley, if you like. Serve immediately. Makes 6 servings.

Nutrition facts per serving: 409 cal, 23 g fat, 105 mg chol, 790 mg sodium, 18 g carbo, 2 g fiber, 33 g pro.

Sweet Corn Shortcakes with Summer Berries
Prep: 30 minutes. Bake: 25 minutes. Cool: 15 minutes.

Ingredients:
4 1/2 cups assorted berries, such as blueberries, raspberries, blackberries and/or sliced strawberries
3 to 4 tablespoons sugar
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt or 1/8 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter
1/2 cup buttermilk
1/3 cup whole milk
Nonstick spray coating
1 cup whipping cream, whipped

In a medium bowl, stir together the berries and 3 to 4 tablespoons sugar; set aside. In a small bowl, combine flour, cornmeal, 1/4 cup sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and whole milk to flour mixture. Stir just to moisten. Place six 3-inch baking ring molds on an ungreased baking sheet. Lightly coat ring molds with cooking spray. Spoon dough into ring molds. Or, omit the ring molds. Drop dough into 12 mounds on a large ungreased baking sheet.

Bake in a 350° oven about 25 minutes for rings, or 12 to 15 minutes if using dropped dough, or until a wooden toothpick inserted near the center comes out clean. Cool in ring molds for 5 minutes. Remove from molds. Cool on a wire rack about 10 minutes. Or, remove dropped shortcakes to a wire rack to cool slightly.

To serve, cut ring shortcakes in half horizontally, or if using dropped dough, use 2 mounds for each serving. Spoon half of the berries and whipped cream over bottom layers. Replace top layers. Top with remaining berries and whipped cream.

Makes 6 servings.

Nutrition facts per serving: 463 cal, 26 g fat, 83 mg chol, 269 mg sodium, 52 g carbo, 6 g pro.

Midwest Living, July-August 2006

The simplicity and versatility of spice rubs provide many possibilities for spicy grilling. Ms. Lewis suggests using an All-Purpose Spice Rub. This simple rub can be varied according to taste and particular dish.

Ingredients:
1/3 cup coarse salt
1/4 cup packed light brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper, optional

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.

Makes 1 1/4 cups. (Enough to season 5 to 10 pounds of meat, poultry, or seafood).

Ms. Lewis’ suggestions for variation, using the basic recipe provided, include Southwestern, Mediterranean, and Indian spice rubs:

Southwestern Rub
Replace some of the paprika with cumin, coriander, and chili powder.

Mediterranean Rub
Replace some or all of the oregano and/or thyme with dried tarragon, marjoram, rosemary, dill, or basil. Omit the cayenne pepper.

Indian Rub
Replace the oregano and thyme with tumeric, curry powder, ground ginger, and cardamom.

Ms. Lewis also suggests several helpful hints to ensure consistent, flavorful dishes, including pre-coating meat, poultry, or seafood with vegetable oil before applying spice rubs. Also, it is best to grill fish or shrimp within an hour of coating with spice rubs. And to prevent rubbed foods from sticking, remember to oil the grill grates and to not move the rubbed foods for the first minute of cooking (allowing crust formation). Finally, she provides motivation in the form of a simple recipe for Spice-Rubbed Grilled Chicken.

Heat grill to medium-low. Oil grates; grill chicken, covered, turning frequently to prevent charring, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 175°, 20 to 30 minutes. Serves 4.

Per serving: 565 calories; 39.5 grams fat; 45.6 grams protein; 5.3 grams carbohydrates; 1.4 gram fiber

Everyday Food, July/August 2006

In these modern times of takeaway eating and convenience cooking, Chef Christina Pirello remains a culinary champion of healthy, nutritious living. Chef Pirello’s honest approach to cooking with natural whole foods reflects her sincere desire to actively share the proven benefits of a health conscious diet and lifestyle. Her extensive knowledge of the healing properties of eating whole foods and living a natural lifestyle comes from personal experience.

When she was diagnosed with leukemia 16 years ago, her cure came not from medicine, but instead, her recovery resulted from macrobiotics. Chef Pirello discovered that dietary alterations directly influence the health and lifespan of the human body. Still, as simple as this logic may be — healthy eating yields optimal health — it is not standard practice for the masses. Chef Pirello continually strives to remove the myths of cooking with whole foods as being expensive, labor intensive, and lacking in flavor. Her television series, Christina Cooks, numerous books, and official website, all promote the easy accessibility of this beneficial lifestyle.

Chef Pirello’s television series, Christina Cooks, is currently in its seventh season on PBS. The show continues to be fun and entertaining, while providing practical instruction on various healthy cooking techniques and serving suggestions. There is even music in Chef Pirello’s television kitchen, as singer and songwriter Jon Michaels performs while she cooks. Christina Cooks, Everything You Always Wanted to Know About Whole Foods, But Were Afraid to Ask is the companion book to the popular television series, and her earlier books include: Cooking the Whole Foods Way and Glow…A Prescription to Radiant Health and Beauty. She also publishes a magazine, Christina’s Living Healthy Journal, that is available by subscription. Her books are equally fun and informative, as is her website.

Christinacooks.com includes recipes (both current and archived) from the television series, menu suggestions with additional recipes included, basic primers on produce selection, and a resource guide for organic whole food products. The website also offers a newsletter, calendar of events and appearances, extensive information about her books, and an online store offering Chef Pirello’s products as well as several of her personal favorite products from various companies. (Links to various company sites personally recommended by Chef Pirello are provided). Finally, “Christina’s Trips” offers vacation packages that are both healthy and fun.

Chef Christina Pirello encourages not only a healthy diet, but also a healthy lifestyle. This better way of life is reflected by her own personal lifestyle, which includes responsible food choices and selective personal care products. She continues to inspire and motivate others by making healthy eating both delicious and practical.

Chef Pirello recently answered five questions for Paper Palate:

1. What has been your most memorable experience with Christina Cooks?

My most memorable experience may not qualify as an experience, but as a result. Because I do the show, I have been afforded so many wonderful opportunities to do some good in the world, like working within Philadelphia schools to impact food choices, hosting fundraising events for charities like Gilda’s Club, Meals-on-Wheels, and Make-A-Wish. Without TV, I would be just another chef and would never have the honor of making appearances like these.

2. What inspired the idea to start Christina’s Trips?

My husband and I were on holiday in St. John in the Virgin Islands and I was complaining that there was nothing for a vegetarian to eat. My husband came up with the idea of healthy vacations, where we provide delicious, gourmet meals while people are on holiday, and it has been wildly successful and fun for us to host these trips in the islands, Central America, and Europe.

3. Your recovery from leukemia via whole foods is both amazing and inspiring; how have you altered your initial food healing diet as the years have passed?

I have veered away from such a restricted intake of protein and fat, in particular. I am very physically active and fit, and while the diet I ate to heal myself when I was ill was effective for that purpose, I need more variety now to sustain my fitness and lifestyle. So now, I guess you could say I have returned to my Italian roots of cooking, with Asian wisdom.

4. Do you have an all-time favorite cooking ingredient?

Good, hearty, Italian extra virgin olive oil … I wish I could drink it!

5. Any one-word advice or suggestion for aspiring chefs?

Passion … and intuition (I know that makes 2 words, but they are the key to success in cooking of any kind).

We would like to express our sincere gratitude to Chef Pirello for taking the time to answer five questions for Paper Palate.

Although domestic peaches are available the months of May through October, now is the peak time of year to enjoy their flavor. In the August 2006 issue of Martha Stewart Living, “Food in Season” features some useful tips for proper selection and storage of peaches, along with several refreshing desserts, including Roasted Peaches with Nougat, that are perfect for summertime entertaining. Although there are numerous varieties of peaches available, there are two primary colors of peaches: white and yellow.

When selecting peaches, the article reminds us that it is important not use to the common, but incorrect, method of testing for ripeness: assessing “blush” color. Instead, it is more accurate to judge the background color of the peach, which should either be white or yellow, respective to the particular type of peach. Choice peaches will be fragrant and somewhat soft to the touch, and larger peaches tend to have more flavor. Also, always avoid any peach with a green tint, which indicates it has been harvested prematurely and will lack sweetness. If a peach is too firm, it may be ripened in a paper bag. And while ripe peaches can be refrigerated, it is best to use them as soon as possible.

Roasted Peaches with Nougat
(recipe courtesy Martha Stewart Living , August 2006)
Serves 4

Ingredients:
2 tablespoons unsalted butter
2 tablespoons packed light-brown sugar
4 ripe white peaches, halved lengthwise and pitted
3 tablespoons honey
4 to 6 ounces chewy almond nougat

Preheat oven to 400°, with rack in upper third. Melt butter in a large ovenproof skillet or sauté pan over medium heat until foaming. Reduce heat to low; add sugar, stirring until it has dissolved. Add peaches, cut side down, and cook until they start to caramelize, 3 to 4 minutes. Flip, and drizzle with honey.

Raise heat to medium-high. Bring pan juices to a boil. Remove from heat.

Divide nougat pieces among peaches, arranging them in the center of each half. Spoon pan juices over tops.

Transfer to oven; roast until nougat melts and peaches turn golden brown and are tender when pierced with a fork, 10 to 12 minutes. Serve immediately.

Martha Stewart Living, August 2006