Show for October 15th 2011:
Topic: Should people who suffer food allergies take more responsiblity for their enviroment?
Allan, Jeff and InternRob discuss if food allergy sufferers have should more accommodations made for them or if they should be more careful.
Williams’ Weird News of the World
Jeff brings us some of the weird and wacky stories that are happening around the world and we discuss it.
Cookbook interview with Jeff Csatari co-author of The New Abs Diet Cookbook
A delicious follow-up to the groundbreaking The Abs Diet, this cookbook delivers more than 200 healthy, mouthwatering breakfasts,
lunches, dinners, snacks, desserts, and outdoor grill favorites. Each recipe incorporates one or more of the Abs Diet Power 12 Foods such as almonds, spinach, turkey, and olive oil that are scientifically proven to burn fat and build muscle. The meals in this book take the guesswork out of weight loss and make calorie counting unnecessary. For beginners and seasoned cooks alike, this selection of classic and innovative meals such as Fig and Prosciutto Tortilla Bites, Walk-the-Plank Grilled Salmon with Grilled Pineapple, and Blackberry Parfait Martinis makes losing weight and eating healthier both easy and delicious. Special features include speedy meals that take under five minutes to prepare, a beginner’s guide to food-prep basics, and The New Abs Diet Cheat Sheet and Portion-Distortion Decoder. Based on cutting-edge nutrition research on how to prevent high cholesterol, diabetes, and heart disease with tasty, healthy foods, The New Abs Diet Cookbook is the perfect weight-loss guide for anyone who despises dieting and loves eating.
About the Authors
JEFF CSATARI, contributing editor for Men’s Health Magazine, is the author of the New York Times best-selling The Belly Off! Diet and Your Best Body at 40+. He lives in Bethlehem, PA.
DAVID ZINCZENKO, editor-in-chief of Men’s Health magazine, is the author of the New York Times bestsellers The Abs Diet and The Abs Diet for Women.
- Boss threatens to fire workers over empty milk carton
- Apples can prevent strokes?
- Starbucks pushing job growth program
- Hot Dog wars ends in truce
- New burger introduced at Carl’s Jr.
- Is fast food worth the cost?
- New dip and squeeze ketchup packs to replace traditional ones
- Easy Bake Oven no longer uses 100 Watt bulb
- IHOP Employs a bouncer
- Burglar caught while making breakfast
Not only is she beautiful and vivacious, but she is a gifted cook and recipe writer. Whether it is being named master of the grill or earning kudos for whipping up a sweet treat, this award-winning culinary diva can rock any cuisine and is always ready for her food to take center stage!Kristina’s passion for food began at the tender age of 12 when she earned a spot in the winner’s circle at the Pillsbury Bake-Off. Since then she has gone on to win top honors from Martha Stewart, Betty Crocker, and Kraft, just to name a few. Most recently she won 1st place for grilling at the National Beef Cook-Off and the Grand Prize from the National Pork Board.Across the country and across the globe, Kristina shares her culinary knowledge with television audiences. She served as the food and wine correspondent to Melbourne, Australia for the CBS travel special “Aussie Week.” Kristina also hosted the Better Homes and Gardens series “100 Days of Holidays.” She can often be seen as a culinary expert and product spokesperson on morning show segments in cities across the country.Kristina also takes the stage in live cooking demonstrations. As “America’s Next Pork Personality,” Kristina performed along side Guy Fieri at the Food Network New York City Wine and Food Festival. Kristina was named the “Hot Chef 2009” by the National Restaurant Association and she demonstrated her knowledge of the latest culinary trends at the annual show in Chicago. Kristina has also created her own unique brand of “culinary comedy” and performs on stage at The Comedy Store and at various comedy clubs in Los Angeles and New York.
by Kristina Vanni from BetterRecipes.com
2 Tbsp Olive Oil, divided
12 oz Purchased Pizza Crust
¼ cup Finely Chopped Shallots
1 clove Garlic, minced
¼ tsp Dried Red Pepper Flakes
1 cup Fresh Pumpkin Puree
¼ tsp Smoked Paprika
⅛ tsp Salt
1 cup Cubed Fontina Cheese
¼ lb Thinly Sliced Spanish Chorizo
1 Tbsp Chopped Fresh Sage Leaves
Additional Olive Oil & Chopped Sage, for garnish, optional
Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust and set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic and pepper flakes to hot pan. Saute for 1 minute, stirring constantly. Stir in pumpkin puree, smoked paprika and salt.
Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust and scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage. Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese has melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.
8 oz Container Mascarpone Cheese
¾ cup Fresh Pumpkin Puree
¾ cup Powdered Sugar
¼ cup Whole Milk Ricotta Cheese
1 tsp Pumpkin Pie Spice
½ cup Chopped Pumpkin Seeds, pepitas), divided
2 Tbsp Mini Chocolate Chips
½ cup Heavy Whipping Cream
12 Purchased Cannoli Shells, two 4 oz boxes
Additional Powdered Sugar, for dusting
In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended. Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips,then set aside. In a chilled mixing bowl, whip cream until stiff peaks form. Fold into pumpkin mixture. Cover and chill for 1-2 hours. Right before serving, pipe pumpkin filling into cannoli shells, filling all the way to the ends. Sprinkle the ends with remaining chopped pumpkin seeds. Sprinkle shell with powdered sugar and serve.
Allan’s Restaurant Review #2
The second restaurant review of the week is Bann Thai in Riverside
Cookbook interview with Grace Bauer author of Los Angeles Classic Desserts
This gorgeous cookbook offers more than 40 recipes from famous Los Angeles restaurants, chefs, and caterers, along with photographs, history, musings, and stories. These recipes are knockouts for the eye and taste buds.
From the Inside Flap
Desserts are sometimes called the glamour of the food world and Los Angeles Classic Desserts brings this last course to center stage. While Los Angeles’ restaurant history has been steeped in the glitz, glitter, and celebrity of Tinseltown, the cuisine has also been decidedly influenced by the multitude of cultures that call Southern California home. Where else but Hollywood can you find both hipsters and actors noshing on a mashup of Pacific Rim and Latino-inspired menus? Featuring fifty of the city’s favorite desserts from Los Angeles’ best restaurants, this sweet volume spotlights establishments ranging from those icons that are no longer open to today’s classics and hot, new superstars. Who can forget the Brown Derby with its Grapefruit Cake and Romanoff’s namesake Strawberries Romanoff? Frequented by the likes of Clark Gable, Carole Lombard, and Hedda Hopper, these old standards epitomize golden-age glamour. Mrs. Knott’s Boysenberry Pie from Knott’s Berry Farm and the Diplomat Pudding from Musso and Frank Grill, the oldest restaurant in Hollywood, are among the legends presented here. Featured new classics include Mozza’s Butterscotch Budino with Caramel Sauce, Joan’s on Third’s Chocolate Coconut Cupcakes, Porto’s Tres Leches Berry Trifle, Loteria Grill’s Flan de Cajeta, and the White Coffee Crème Brûlée from the Chateau Marmont. These desserts are worthy of any red carpet dinner and are sure to have guests calling for an encore.
About the Author
Grace Bauer is an author and personal chef with a passion for fine foods. A member of the California Restaurant Association and the James Beard Foundation, she trained at the California Culinary Academy’s Le Cordon Bleu program. When not behind the stoves, she splits her time between New Orleans and Los Angeles.
Food holidays and more…
Saturday October 15: National Chicken Cacciatore Day & National Roast Pheasant Day
Sunday October 16: World Food Day & National Liqueur Day
Monday October 17: National Pasta Day & Four Prunes Day
Tuesday October 18: National Chocolate Cupcake Day
Wednesday October 19: National Seafood Bisque Day
Thursday October 20: National Brandied Fruit Day
Friday October 21: National Pumpkin Cheesecake Day & Caramel Apple Day
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