This Week Chef Thomas Keller, David Rosales,Dr. Mike - The Grassroots Gourmet and AJ Rathbun join us

Awarding winning Chef Thomas Keller of The French Laundry, Per Se, Bouchon & Ad Hoc talks about his latest cookbook, Ad Hoc at Home. Listen here -Thomas Keller
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AJ Rathbun shares another delicious party appetizer with his White Bean Pate.
Listen here

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Chef David Rosales talks me into trying Octopus Ceviche. Listen here


Dr. Mike Fenster, known as The Grassroots Gourmet, joined me on the show with some great tips for eating well and staying healthy. Not only is he a gourmet chef, but he is also a cardiologist. Check out www.WhatsCookingwithDoc.com He shares a few of his homemade pizza recipes.

*Summer Blue Crabby Pizza*
> *Serving size 1 – 5 oz slice (8 slices per pie); 120 Calories per
> serving; 3 g Total Fat; 15 g Carbohydrate*
>
> *
> 1 pizza crust, baked (see recipe below)
> *
> Avocado cucumber dressing (see recipe below)
> *
> 8 oz fresh blue crab, jumbo lump***
> *
> 1 pound small grape or pear tomatoes, roasted
> *
> 4-6 oz mixed greens
> *
> 2 Tbs toasted pine nuts
> *
> 1 Tbs peppadew or piquant pepper, finely chopped
> *
> 2 Tbs red onion, finely chopped
>
> Remove the pizza crust from the oven and top with salad greens. Add
> all the ingredients and then drizzle with the avocado cucumber
> dressing. You can add any variety of additional fresh veggies and toppings you would like.
> ***Variation: You can substitute Blue Crab with 8oz fresh Salmon
> grilled, baked or poached. Calories change to 160 per slice and total
> fat is 6 grams per slice.

> *Avocado Cucumber Dressing*
>
> *
> 1 ½ cups Greek style yogurt
> *
> 1 Tbs fresh thyme
> *
> 1 Tbs fresh oregano
> *
> 1 avocado, chopped
> *
> 1 shallot, finely chopped
> *
> 1 tsp salt
> *
> ½ tsp fresh ground black pepper
> *
> 1 medium cucumber, peeled seeded and chopped
> *
> 1/4 cup good quality olive oil
> *
> 1 tsp chile powder
>
> Combine all the items in a food processor and pulse until well combined.
> For a variation that makes the salmon pizza amazingly scrumptious,
> simply add 1 Tbs chopped dill to the dressing!

> *Pizza Dough Recipe*
> The crusts can be made ahead of time. You can bake them all at once
> and refrigerate or freeze them for later use. Likewise, the dough will
> keep in the refrigerator for several days if you want to bake the
> crusts up hot and fresh. Just remember to let the dough come up to
> room temperature and then sit an extra hour or two to rise before rolling out.
>
> *
> ¼ cup warm water (between 90 and 110 degrees F)
> *
> 1 packet yeast
> *
> 1 Tbs honey
> *
> 16 ounces bread flour
> *
> 4 oz whole wheat flour
> *
> 4oz AP flour
> *
> 1 tsp salt
> *
> ¼ cup olive oil
> *
> 1 ½ cup cold water
>
> Combine the yeast, warm water and honey in a bowl and allow the yeast
> to bloom. Place the flour, salt and olive oil in a stand mixer
> equipped with a dough hook. Add the bloomed yeast mixture. Slowly add
> the water and mix until the dough comes clean away from the bowl.
> Using the dough hook, mix an additional five minutes, then remove and
> divide into 2 to 4 dough bowls. Cover with a light coating of olive
> oil and loosely wrap in cling wrap and set aside in a warm area to
> proof for about 2 hours or until doubles in size.
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