Why not toss a little fruit on the grill tonight? New York Times Bestselling Author Pam Anderson shares the goodness of grilled fruit

If you're grilling the main course and the vegetables, why not toss on a little fruit as well? That's the question New York Times Bestselling Author Pam Anderson asks in her book, The Perfect Recipe for Losing Weight. As Pam shares, "topped with a little yogurt, perhaps a sprinkling of chopped nuts, a grilled peach, pear, or apple half is a perfect way to end the meal."

(Interview) Why not toss a little fruit on the grill tonight? New York Times Bestselling Author Pam Anderson shares the goodness of grilled fruit

Recipe from The Perfect Recipe for Losing Weight by Pam Anderson

Choose one of the following:

3 ripe pears, halved and cored

3 firm but ripe peaches or nectarines, halved and pitted

3 crisp apples, such as Granny Smith, halved and cored

1 pineapple, peeled, halved, cored, and cut into 6 wedges

1 tablespoon of olive oil

Heat gas grill, igniting all burners on high, with grill lid closed, for at least 10 minutes. While grill heats, toss fruit with oil. Clean hot grill rack with a wire brush, then, using spring-action tongs, rub rack with vegetable oil soaked rag.

Arrange fruit on hot grill rack.  Cover and cook, turning only once about halfway through, until fruit has grill marks on both sides and is just cooked through, about 10 minutes. Serve and enjoy!

A refreshing dessert that is also entertaining: a Frozen Watermelon Cake with Lauren Chattman, author of "Ice Box Desserts"

Lauren Chattman has a book out, "Ice Box Desserts," and this is a very refreshing dessert that is also entertaining: a frozen watermelon cake! Yummy! Your kids will love it and so will you!

(Interview) A refreshing dessert that is also entertaining: a Frozen Watermelon Cake with Lauren Chattman, author of "Ice Box Desserts"

Courtesy of Lauren Chattman from her cookbook "Icebox Desserts"

You start with a glass or metal bowl, and put a layer of green sherbet on the outside. That is what is going to be your watermelon rind. You let that setup in the freezer for awhile, take it out, and put a very thin layer of vanilla ice cream. The vanilla ice cream is going to be [represent] that white part of the watermelon that is close to the rind. Then you take some raspberry and strawberry sherbet and mix them with mini chocolate chips. The chocolate chips are going to represent your seeds. Fill up the rest of the bowl with the raspberry/strawberry sherbet dotted with mini chocolate chips, freeze the whole thing for up to 5-6 hours. When it's time to turn it out of the bowl, you slice into it and get little watermelon wedges.

Sue Ann Pearson talks about deep Sea Fishing and Lobsterbakes aboard the Schooner Lannon

Have you ever been deep sea fishing and were able to eat your catch when you got off the boat? Sue Ann Pearson, Executive Director at the North of Boston Convention and Visitor's Center, takes us aboard the Schooner Thomas E. Lannon, a beautiful 49 passenger Essex built schooner. You can help the crew raise the sails, or just sit back and relax. Lobsterbakes, music cruises, historic storytelling, and a grizzly captain are all included!

(Interview) Sue Ann Pearson talks about deep Sea Fishing and Lobsterbakes aboard the Schooner Lannon

Take a trip on the North of Boston Seafood Trail this summer with Sue Ann Pearson, Executive Director at North of Boston Convention & Visitors Bureau

New England has always been known for its seafood. North of Boston, from Gloucester’s docks to Marblehead’s lobster boats, people have historically headed up the coast for the freshest fish, crispiest fried clams, and most luscious lobster. Sue Ann Pearson, Executive Director at North of Boston Convention & Visitors Bureau, gave us some compelling reasons why we should include a trip to the North Shore on our "List of Things To Do" this summer!

(Interview) Take a trip on the North of Boston Seafood Trail this summer with Sue Ann Pearson, Executive Director at North of Boston Convention & Visitors Bureau

"Herbivoracious" cookbook author Michael Natkin has a new spin on classic spaghetti with his Sicilian Pasta dish

"Herbivoracious"cookbook author Michael Natkin has a new spin on classic spaghetti with his Sicilian Pasta dish. Orange zest, raisins, capers, pine nuts, chile flakes and fennel might sound a little outlandish if you haven’t tasted them all together. Done properly, each bite is a little surprise that might be sweet, spicy, salty, toasty, herbaceous or all of the above!

(Interview) "Herbivoracious" cookbook author Michael Natkin has a new spin on classic spaghetti with his Sicilian Pasta dish

 From "Herbivoracious" by Michael Natkin

• 1 head cauliflower, broken into large florets
• ¼ cup extra virgin olive oil + more for garnish
• 4 cloves garlic, thinly sliced
• 1 teaspoon fennel seeds
• ½ teaspoon chile flakes
• Kosher salt
• zest and juice of 1 orange (zest divided)
• juice of ½ lemon
• 3 tablespoons capers
• ¼ cup raisins, plumped in hot water
• 1 pound spaghetti
• 1/3 cup pine nuts, toasted
• fresh ground black pepper
• flat leaf parsley, for garnish
• grated fresh Parmesan cheese, for garnish (omit for vegan)

1. Bring a very large pot of well-salted water to a rolling boil and set your serving bowls to warm. Boil the cauliflower for 5 minutes, then remove with a slotted spoon into a colander (leave the water on to use for the spaghetti). It will not be fully tender at this point. Allow the cauliflower to drain for a few minutes.
2. Heat a large skillet (preferably cast iron) over a high flame. When it is hot, add the olive oil, garlic, fennel seeds, and chile flakes. Fry for about 20 seconds and then add the drained cauliflower and about ¾ teaspoon of salt, and toss to coat with the oil. Cook, tossing occasionally, until tender and developing deep brown caramelized spots. The way to get this to happen is to keep the heat high, and not toss too often, so that the surfaces on the bottom of the pan brown. When it is nearly done, mix in the orange juice and half of the orange zest, the lemon juice, and the capers and raisins. Turn off heat.
3. Boil the pasta until al dente; immediately drain, reserving a cup of the pasta water, and toss the spaghetti with a little extra-virgin olive oil.
4. Add the pasta to the cauliflower, set heat to medium, and toss everything together; tongs work well for this. If it seems a little dry, add a ladle or two of the pasta water. Cook on high for about 1 more minute. Taste and adjust seasoning.
5. To serve, divide the pasta among four bowls. The cauliflower will not mix in well, so you will probably need to distribute it with tongs. Garnish with a drizzle of extra-virgin olive oil, the remaining orange zest, the pine nuts, fresh ground black pepper, parsley, and freshly grated Parmesan cheese.

"Herbivoracious" cookbook author Michael Natkin shares his Cucumber and Mango Salad with Sweet Chili Dressing recipe

Looking for a salad that would go great with grilled fish? Cookbook author Michael Natkin shares his Cucumber and Mango Salad with Sweet Chili Dressing recipe from his new cookbook, "Herbivoracious."

(Interview) "Herbivoracious" cookbook author Michael Natkin shares his Cucumber and Mango Salad with Sweet Chili Dressing recipe

From "Herbivoracious" by Michael Natkin

• 6 tablespoons sweet chili sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon Kosher salt
• 2 ripe mangoes, peeled and cut into 1/2" cubes
• 1 big English cucumber, cut into 1/8" slices
• 1 handful mint leaves
• 1 handful cilantro leaves
• toasted sesame seeds

1. Whisk together the sweet chili sauce, rice vinegar and Kosher salt.
2. Toss the dressing with the mango, cucumber, mint, and cilantro.
3. Serve on cold platter, garnished with the sesame seeds.

"Primal Grill" host Steven Raichlen breaks down his Lemon Brown Sugar BBQ Sauce recipe

Our spotlight on BBQ grilling wraps up with Steven Raichlen and his special Lemon Brown Sugar BBQ sauce.

(Interview) "The BBQ King," Steven Raichlen breaks down his Lemon Brown Sugar BBQ Sauce recipe

Recipe from Primal Grill with Steven Raichlen

Ingredients:
2 cups ketchup
1/2 cup brown sugar
1 teaspoon grated lemon zest
6 tablespoons fresh lemon juice (or to taste)
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke
2 teaspoons dry mustard (Colemans)
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Directions:
Combine the ingredients in a saucepan and whisk to mix. Gradually bring the sauce to a simmer over medium heat, and continue to simmer until thick and flavorful, about 8 to 10 minutes. Transfer to a bowl or clean jars; let cool to room temperature. Refrigerate until serving time.

Steven Raichlen, "The King of BBQ" has a few tips on how to avoid burning your food by using the ideal cooking time on your grill

"The King of BBQ," Steven Raichlen has a new cookbook out called "The Best Ribs Ever." If you're thinking about grilling this weekend, Steven has a few tips on how to avoid burning your food by using the ideal cooking time on your grill.

(Interview) Steven Raichlen, "The King of BBQ" has a few tips on how to avoid burning your food by using the ideal cooking time on your grill

"The King of BBQ," Steven Raichlen, shares his recipe for great BBQ ribs!

We're getting ready for grilling season with "The King of BBQ," Steven Raichlen, the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series (4 million copies in print) and The Primal Grill and Barbecue University TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment. Today, Steven shares his recipe for great BBQ ribs.

(Interview) "The King of BBQ," Steven Raichlen, shares his recipe for great BBQ ribs!

San Francisco food critic Patricia Unterman shares her recipe for roasted asparagus

Patricia Unterman is one of San Francisco's most respected food critics and since we are in asparagus season, Patricia shares one of her favorite ways to cook it.

(Interview) San Francisco food critic Patricia Unterman shares her recipe for roasted asparagus

New Taste of the Upper West Side - Best of the West Honoree Gael Greene

The New Taste of the Upper West Side is an exciting festival that has been growing over the last couple years while making a difference on how people think about food in New York City. We caught up with Gael Greene - Best of the West Honoree.

(Interview) New Taste of the Upper West Side - Best of the West Honoree Gael Greene

An interesting recipe for Rhubarb Pudding from Betty Crocker

This time of year we get a lot of request for rhubarb recipes and here's an interesting one from the Betty Crocker cookbook, "Just the Two of Us." Enjoy!

(Interview) An interesting recipe for Rhubarb Pudding from Betty Crocker

From BettyCrocker.com

4

  teaspoons butter (do not use margarine)

1/3

cup all-purpose flour

1/2

cup fat-free (skim) milk

1

egg or 2 egg whites

1/8

teaspoon salt

3/4

cup frozen cut rhubarb (from 16-oz bag), thawed, drained and finely chopped

1/3

cup packed brown sugar

1/4

teaspoon ground nutmeg 

 

1. Heat oven to 425°F. In each of 2 (10-oz) custard cups, place 2 teaspoons butter. Heat in oven until bubbling.
2. Meanwhile, in small bowl, beat flour, milk, egg and salt with wire whisk just until smooth. Pour mixture into bubbling butter. Sprinkle rhubarb over batter. In small bowl, mix brown sugar and nutmeg; sprinkle over batter and rhubarb. Place cups in 11x7-inch glass baking dish.
3. Bake 20 to 25 minutes or until puffed and golden brown. Serve warm.

Makes 2 servings

Give your corn on the cob the "Mexican treatment" this summer with grilling expert Mollie Katzen

Ready to try something new with your corn on the cob this summer? Mollie Katzen says, "there's really no rules about when corn is done." Try giving it the treatment that they do in Mexico with lime juice and chili mayonaise. As Mollie says, "it is to die for."

(Interview) Give your corn on the cob the "Mexican treatment" this summer with grilling expert Mollie Katzen

Summer grilling season is here with Mollie Katzen's tips on how to grill sweet potatoes

Mollie Katzen, with over 6 million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. Mollie has been largely credited with moving healthful vegetarian food from the "fringe" to the center of the American dinner plate. Since the warm days of summer are starting to arrive, we thought it would be a good idea to get some sweet potatoe grilling tips during Mollie's visit to Tonia's Kitchen.

(Interview) Summer grilling season is here with Mollie Katzen's tips on how to grill sweet potatoes

From Mollie Katzen.com

Related to neither the potato nor the yam, the sweet potato is actually a tuberous member of the morning glory family, and native to the West Indies. It was introduced to Europe by Columbus, when he brought many "new" foods back with him after his second voyage to the Americas in 1494. A bit later, on the other side of the world, sweet potatoes were also discovered by the Chinese in the Philippines, when a 16th century famine in the Fujian province prompted the governor to send out an expedition in search of food plants. Now sweet potatoes are grown in virtually all warm, humid areas of the world, and are used in the cuisines of many cultures.
Nutritionally Speaking:
There are hundreds of varieties of sweet potatoes, and all are terrific sources of beta-carotene, Vitamin A, and fiber. Because they are so satisfying and filling (and easy to cook in a microwave oven), they make a wonderful, nutritious snack that can effectively stifle the temptation to turn to potato chips or candy bars instead.
Culinarily Speaking:
If you keep sweet potatoes in a cool dry place, they should last up to a month or longer. If you store them at room temperature, use them within a week. Don't refrigerate sweet potatoes for any length of time, or they will develop a hard core and an "off" flavor.
COOKING TIP: During grilling season, try cooking sweet potatoes until soft, wrapped tightly in foil, directly in the hot cools.
MY FAVORITE SEASONINGS FOR MASHED SWEET POTATOES: Salt and fresh lime juice. Period. It's divine, and you'll never miss the butter.

Chris Schlesinger shares some of his favorite spice rubs from his cookbook "Grill It!"

An accomplished cooking teacher, Chris Schlesinger has taught culinary students at his Alma Mater, the Culinary Institute of America, in both the New York and Napa Valley campuses. Chris was the winner of the 1996 James Beard Awards "Best Chef of the Northeast". Today, Chris shared some of his favorite spice rubs from his cookbook, "Grill It" that he co-authored with John Willoughby. 

(Interview) Chris Schlesinger shares some of his favorite spice rubs from his cookbook "Grill It!"

Jane Hornby whips up her "fairly classic Gazpacho with a little bit of British in it."

Jane Hornby shared another recipe from her new cookbook, What to Cook and How to Cook it: Fresh & Easy. Today we are talking about her, "fairly classic Gazpacho with a little bit of British" in it.

(Interview) Jane Hornby whips up her "fairly classic Gazpacho with a little bit of British in it."

From Fresh & Easy: What to Cook and How to Cook It  (Phaidon Press, May 2012, $45.00)

Preparation time: 20 minutes, plus chilling

Serves 4, easily doubled

Note: This is possibly the most refreshing meal you could eat. I’ve added a little horseradish and Worcestershire sauce to this Spanish classic, bringing a little rounded heat and piquancy, but leave them out if you are a purist. Also, should you be tempted, try adding a naughty little nip of vodka to the mix.

Ingredients

1 slice day-old, good-quality bread

2/3 cup tomato juice

1 lb 5 oz ripe tomatoes

½ cucumber, about 7 oz

1 bunch scallions

1-2 cloves garlic, depending on your taste

5 roasted red bell peppers from a jar, drained, about 4 oz

4 tbsp extra-virgin olive oil, plus extra to drizzle

1 tbsp sherry vinegar

½ tsp grated horseradish

1-2 tsp superfine sugar

a couple of dashes Worcestershire sauce

sea salt and freshly ground black pepper

Instructions

1. Remove the crusts from the bread, then soak the bread in the tomato juice for a couple of minutes.
2. Cut the tomatoes into big wedges, and cut out the hard cores.
3. Peel and chop the cucumber into chunky pieces. Trim the scallions. Thinly slice the white parts of 2 of the scallions and set aside (you’ll use those to garnish the soup later), then roughly chop the rest. Peel the garlic. Put the vegetables, bell peppers and garlic into a blender or food processor, then add the bread and tomato juice.
4. Process the soup until it’s as smooth as you can get it. Depending on the size of the machine, you may need to do this in 2 batches. Blend in the olive oil and vinegar, then add the horseradish, sugar and Worcestershire sauce to taste. Season, then chill the soup thoroughly—this will take a couple of hours.*
5. When ready to serve, pour the soup into small glasses or cups. If you’re at home, add an ice cube or two. The garnish is optional if picnicking, but if you want to go to the effort, take along a little jar of olive oil. Sprinkle the soup with the reserved scallion, a little black pepper and then drizzle with the oil.

*Chilling Soup—Make sure that the soup is well chilled before putting it into a flask. Alternatively, you could freeze it in a plastic bottle (leaving plenty of room for it to expand) and pack into the picnic basket. The defrosting soup will chill the rest of your feast. Shake well before pouring.

BBC's Good Food and cookbook author, Jane Hornby's perfect Mother's Day muffins

Growing up near Birmingham, England, Jane Hornby first learned to cook good family food by her, "Mum’s side, pretending I was Delia Smith!" Her latest book What to Cook and How to Cook it: Fresh & Easy has just hit the shelves. Today she shared her recipe for banana & blueberry muffins.

(Interview) Jane Hornby's perfect Mother's Day muffins

From Fresh &Easy: What to Cook & How to Cook It: (Phaidon Press, May 2012, $45.00)

Preparation time: 15 minutes, plus cooling

Cooking time: 18-20 minutes

Makes 12

Note: A tray of muffins is always a welcome sight.  The cream cheese is a tasty optional extra and contrasts well with the sweetness of the blueberries.  Try using the basic recipe with other fruit: chopped fresh peach or plum would work just as nicely.

Ingredients

7 tbsp unsalted butter

3 tbsp sunflower or vegetable oil

1 cup low-fat plain yogurt (or you can use buttermilk)

2 tsp vanilla extract

3 eggs

3 ¼ cups all-purpose flour

1 tbsp baking powder

¼ tsp fine salt

1 scant cup superfine sugar

6 oz blueberries

4 oz cream cheese

Instructions:

1. Melt the butter in a medium pan.  While you wait, line a 12-cup muffin pan with muffin wrappers and preheat the oven to 400ºF, setting a rack in the middle of the oven.
2. Whisk the oil, yogurt, vanilla, and eggs into the butter, in that order.
3. Sift the flour and baking power into a large mixing bowl, stir in the salt and sugar, then make a well in the middle.
4. Pour the yogurt mixture into the mixing bowl.  Fold the dry ingredients into the wet using a rubber spatula, but take great care not to over stir as this can make the muffins tough.  When most of the mixture has come together, but you can still see large ribbons of flour, stop.  Pour in the blueberries, then fold them into the batter with the bare minimum of stirring.  The mixture will still look lumpy and uneven.
5. Using 2 dessert spoons, spoon about half of the batter into the prepared pan.  Now dot about ½ teaspoon of the cheese on top of each half-filled muffin.  Top with the rest of the batter (the wrappers will be quite full), then top each one with another ½ teaspoon of cheese.  I always try and engineer it so that there are a few berries on the top of the muffin batter so they look really blueberry-ish when they come out of the oven. 
6. Bake the muffins for 18-20 minutes, or until well risen and golden and the blueberries are starting to ooze their purple juices.  Let cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely.  Muffins are always best enjoyed on the day they’re made – or kept in an airtight container overnight.

A summer salad that calls for just about every vegetable in your garden with Chef Brent Menke

Chef Brent Menke's philosophy on food and life, "comes down to a single word: respect. Respect for the ingredients, respect for those you serve, respect for those who work for you, and respect for yourself. And I do believe if you love your work, you will surely taste it." And you can taste it with his creations at The Farm Table at Kringle Candle! Today he offered a dish for you to try at your next family gathering.

(Interview) Chef Brent Menke explains the ingredients behind his amazing Warm Pecan Crusted Vermont Chevre

Pecan Crusted Vermont Crotin Chevre.  Roasted Golden, Chiogga, and Red Beet Root, Micro Greens, and Orange Honey Vinaigrette.

Ingredients:

For the Beets:

1 Golden Beet Root

1 Red Beet Root

1 Chiogga  Beet

2 tsp olive oil

1 tsp sea salt

For the Chevre:

1 log of Fresh Goat Cheese

¾ of a cup Pecans Chopped fine in a Food Processor.

1 cup Corn Starch

2 tsp sea salt

2 Eggs

1 tbs water

Grape Seed or Canola Oil for frying

For the Vinaigrette:

1 cup Fresh Orange Juice

2 tbs Sherry Vinegar

1 tsp Dijon Mustard

1 tsp Honey

A few drops of Truffle oil

1 Dash of Tabasco

Sea Salt and Pepper to Taste

For Finishing:

2 handfuls of Micro Greens

1 tbs of Honey

For the Beets:

Preheat oven to 375 degrees. Wash the beets thoroughly.  Wrap the beets in a double layer of tin foil, but before closing add the sea salt and olive oil.  Wrap tightly and bake in the center of the oven for about 1 hour or until the beets are fork tender.  Cooking time will be determined by the size of the beet. Remove from the oven and allow to cool in the foil for 1 hour.  Rinse under cold water and peel off the skins.  They should remove easily.  Cut into ½ inch thick half moons.

For the Chevre:

Cut the Chevre into ½ inch thick rounds.  Mix together the cornstarch and sea salt. In a bowl large enough to coat the goat cheese rounds. Beat together the eggs and water in a bowl large enough to coat the goat cheese rounds. Place the processed pecan in a bowl large enough to coat the goat cheese.

Coat the goat cheese rounds in the cornstarch shaking off the excess, then the egg mix, then the pecan mix.  This can be prepared a day in advance and placed on a cookie sheet with parchment paper. Deep fry the goat cheese rounds in 260 degree oil for about 2 minutes or until golden and crispy.  Remove and drain on paper towels.

For the Orange Honey Vinaigrette:

Reduce the Orange juice down to ½ cup and add the remaining ingredients.  Wisk together to emulsify.

For the presentation:

Place 1 cup of multi colored beets on decoratively on a white plate adding two rounds of the warm pecan crusted goat cheese. Place some of the micro greens on top, drizzle the goat cheese with a bit of honey, and dress the beets with the Orange honey vinaigrette.

Serves 4

Chef Brent Menke explains the difference between an American and French Macaroon

Executive Chef Brent Menke recently gave Tonia a dessert tour at The Farm Table at Kringle Candle. One of her favorite dishes was Chef Menke's French Macaroon. What makes a French Macaroon different than an American? What's on the inside! "It's almost like a mini lemon meringue pie," says Chef Menke.

(Interview) Chef Brent Menke explains the difference between an American and French Macaroon

Lemon Saffron French Macaroons

For the Cookies

½ tsp saffron threads

½ tsp white vinegar

8 oz Almond Flour 

1 # Confectioner Sugar

3 oz Egg Whites

4 oz Egg Whites

2 oz Confectioner Sugar 

Method:

Allow the saffron threads to steep in the vinegar for 3 hours to release the color and essence.

In a mixer combine the almond flour, confectioner sugar, saffron vinegar and egg whites until smooth.

Then combine the egg whites and confectioner sugar until they form a stiff peak. 

Then fold 1/3 of the egg whites in to the almond mixture, then fold in the balance of the whites.

Then pipe the cookies about the size of a quarter and let sit out at room temperature for an hour.

Once the cookies have sat for an hour bake then in a preheated oven at 300 F for 5 minutes then turn your pan and bake for another 6 minutes.

Let cool and fill with any kind of jam or frosting you want. Enjoy.

Lemon Curd Filling

3 eggs

1 cup sugar

1/2 cup fresh lemon juice

1/4 cup butter or margarine, melted

1 tablespoon grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.  Allow to cool completely with a layer of plastic wrap on the surface to prevent a skin forming. 

Spoon a little lemon curd between two of the cookies and serve!

The Farm Table at Kringle Candle. A wonderful experience that combines the American Revolution history, organic farming, and New American cuisine

Discovering exciting and new places to eat is the best part of my job. Recently I toured a brand new restaurant in Bernardston, Massachusetts called The Farm Table at Kringle Candle. I spoke with Executive Chef Brent Menke on how The Farm Table embraces the 200-year old New England farmhouse history featuring internationally-nuanced New American cuisine. The Farm Table is also committed to "homemade" food from ingredients and produce from growers in a 50-mile-radius. Trust me, a meal taken here is truly an experience to remember!

  

(Interview with Executive Chef Brent Menke) The Farm Table at Kringle Candle. A wonderful experience that combines the American Revolution history, organic farming, and New American cuisine.

Chef Brent Menke shares his fabulous Cider Brined Smoked Pork Chop with Applejack Demi Glace recipe

Chef Brent Menke, head chef at The Farm Table Restaurant at Kringle Candle, has cooked professionally for nearly twenty years. This week he joined Tonia's Kitchen to share his passion for cooking, "in my opinion, fine cuisine absolutely must be ingredient-driven. Without superior raw materials to work with, the best chef is inevitably doomed to fail. And I don’t like to fail, ever." Tonia was excited to hear Chef Menke's details on a fabulous pork dish he prepared.

(Interview) Chef Brent Menke shares his fabulous Cider Brined Smoked Pork Chop with Applejack Demi Glace recipe

 A recipe of Chef Brent Menke

For the Brine

1 ¼ cups of kosher salt

2 cups boiling water

1 tbs coriander seeds

1 tbs juniper berry

1 tbs black peppercorn

1 whole star anise

1 Gallon Apple Cider

½ cup Apple Cider Vinegar

 

Whole Center Cut Bone in  Pork Rib Rack

For the Demi Glace

8 pounds veal marrow bones sawed into 2-inch pieces

6 pounds beef marrow bones sawed into 2-inch pieces

16 ounces tomato paste

4 cups chopped onions

2 cups chopped carrot

2 cups chopped celery

4 cups dry red wine

6 bay leaves

2 tbs peppercorns

Salt and pepper

18 quarts of water

4 cups of apple cider

1 cup of applejack brandy

For the brine:

In a container just large enough to hold the pork rack, add the salt, boiling water, and spices allowing the salt to dissolve and cool completely.  Once cool add the cider, vinegar, and pork rack making sure the rack is completely submerged in the brine.  Cover tightly and refrigerate for 5 days.

For the demi glace:

Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.

A carrot-ginger vinaigrette that, "you would just want to pour over everything" from Rozanne Gold

Rozanne Gold built her fame on ingenious, stripped-down three-ingredient cookbooks, but really found her voice last year by liberating herself to use a few more ingredients in dishes that are still ­elegantly, inspiringly simple. Today she shares a Carrot-Ginger Vinaigrette that, "you would just want to pour over everything!" Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and feels healthy as can be.

(Interview) Listen to how Rozanne Gold uses her "radically simple" Carrot-Ginger Vinaigrette

Recipe courtesy of CookingLight.com

Ingredients

• 1/4 cup grated carrot
• 3 tablespoons fresh orange juice
• 2 tablespoons finely chopped onion or shallots, divided
• 2 tablespoons extra-virgin olive oil, divided
• 4 teaspoons rice vinegar, divided
• 1 teaspoon honey
• 1 teaspoon minced peeled fresh ginger
• 3/4 teaspoon salt, divided
• 4 ounces baby arugula (about 6 cups loosely packed)
• 1 cup quartered cherry tomatoes
• 1 large red bell pepper, thinly sliced
• 1/2 teaspoon dark sesame oil
• 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine carrot, orange juice, 1 tablespoon onion, 1 tablespoon olive oil, 2 teaspoons rice vinegar, honey, ginger, and 1/4 teaspoon salt in a mini food processor; process 1 minute or until well combined.
2. Place arugula, tomatoes, and bell pepper in a large bowl. Add the remaining 1 tablespoon onion, 1 1/2 teaspoons olive oil, remaining 2 teaspoons vinegar, and sesame oil; toss well. Sprinkle with 1/4 teaspoon salt; toss well.
3. Heat a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper. Add remaining 1 1/2 teaspoons olive oil to pan; swirl to coat. Add fish to pan, skin side down; cook 6 minutes or until skin is browned and crisp. Turn fish over; cook 2 minutes or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet and 2 tablespoons vinaigrette.

Have you ever combined pistachios and lemons? Rozanne Gold has a stunning "restaurant dish" you can whip up and take credit for!

Rozanne Gold, renowned chef, author and international food and restaurant consultant, stopped by Tonia's Kitchen to share her recipe for a stunning "restaurant dish" (that's actually a full meal) you can whip up in your own kitchen featuring grilled pork medallions over Couscous with Pistachio-Lemon Vinaigrette. While it contains a cornucopia of ingredients, stealth techniques make it radically simple and radically delicious.

(Interview) Rozanne Gold preps you for a culinary workout with her Pork over Couscous with Pistachio-Lemon Vinaigrette

Recipe courtesy of CookingLight.com

 Ingredients

• 1/4 cup extra-virgin olive oil, divided
• 2 tablespoons pistachios, finely ground
• 2 tablespoons grated fresh Parmigiano-Reggiano cheese
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon white balsamic vinegar
• 2 teaspoons maple syrup
• 2 teaspoons Dijon mustard
• 2 teaspoons minced garlic, divided
• 3/4 teaspoon salt, divided
• 1 1/2 cups water
• 1 cup uncooked couscous
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1/4 teaspoon freshly ground black pepper
• 1 pint grape tomatoes
• 3 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk.
2. Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
3. Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.

Todd English on being honored at the American Cancer Society's Taste of Hope Event and the breakfast dish everyone will be talking about tomorrow morning!

Noted chef and restaurateur, Todd English, splits time between New York and Boston. This week he visited Tonia's Kitchen to talk about being honored at this year's American Cancer Society 7th Annual Taste of Hope Event, where guests can enjoy a walk around tasting format to sample signature dishes, premier wines and spirits and inventive cocktails, with all of the evenings proceeds going toward the goal of eliminating cancer as a major health problem. Todd also shared his version of the classic bacon and eggs breakfast dish featuring soft poached quail eggs served on a bacon espuma, popular at his Ça Va Brasserie restaurant in NYC.

(Interview) Todd English talks about being honored at the American Cancer Society's 7th Annual Taste of Hope Event and the signature dish he will showcase at the event