Archive for 2012
Prep time: 8 minutes / Total time: 30 minutes / Oven temp: 375Â° / Servings: 6
1 8-ounce package Freekeh Foods Original freekeh (1 cup)
2 1/2 cups vegetable broth
1 sweet potato or yam, scrubbed, diced and roasted (leave the skins on)
1 large red pepper, diced
1/2 purple onion, diced
4 garlic cloves, diced
2 tablespoons olive oil, or grape seed oil
3 to 5 tablespoons mild curry powder
1/2 cup dried cranberries or raisins
1 cup apricots, chopped
1 cup peas, frozen and thawed
1 cup sliced almonds or pepita seeds
Salt and pepper to taste
- Pour 2 1/2 cups of water and the freekeh in a saucepan and bring to a boil for 1 minute.
- Reduce heat to low. Cover and simmer for about 25 minutes until the freekeh is tender.
- Once the freekeh is cooked, place in a separate dish to cool in the refrigerator.
- Scrub the sweet potatoes and cut into 1-inch cubes.
- Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them.
- Bake in 375Â° oven for about 25 minutes or until tender.
- Remove from oven and set aside.
- In a large skillet, heat up oil over medium heat and toss in red peppers, onions and garlic.
- Cook for 3-5 minutes then toss in curry powder, salt and pepper.
- Cook further until the onions are translucent.
- Set aside to cool.
- Toss freekeh in bowl with vegetable mixture, add dried fruits, nuts, peas and sweet potatoes.
- Season to taste and serve.
Option: Try adding slightly steamed diced broccoli, sauted cauliflower, chickpeas or lentils to this recipe. Simply rinse and drain, then toss on in!
The Phoenician, Arizona’s premier AAA Five Diamond destination, has named Lee Hillson executive sous chef. In his new role, Hillson will assist in overseeing a culinary staff of more than 150 across nine kitchens, including resort restaurants Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor and the Oasis Grill, while contributing to menu creation and preparation. He will also provide support for in-room dining, banquet, pastry, bakeshop, butcher shop, pasta shop and garde manger operations.
Hillson previously served as executive chef of the renowned T. Cook’s at the Royal Palms Resort and Spa in Phoenix, during which he gained national acclaim for his battle with Iron Chef Cat Cora on the blockbuster Food Network show, Iron Chef America. Also known for his originality in designing exceptional house-made products while maintaining a commitment to sustainability, he was tapped by British Airways to create a First Class menu for Phoenix to London flights.
“Chef Hillson brings incredible talent, creativity and vision to The Phoenician,” said Managing Director Mark Vinciguerra. “His artistry and innovation are perfectly fitted to our AAA Five Diamond culture. We look forward to sharing his unique tastes and style with our guests throughout the resort as part of our signature luxury experience.”
Hillson has repeatedly taken top honors in Zagat Surveys, Gayot.com and the Arizona Republic/azcentral.com Readers’ Choice Awards. In addition, he has cooked on many occasions at the James Beard House in New York, and has also created special culinary offerings for such luminaries as former President George W. Bush, Barbra Streisand, the late Princess Diana, Richard Branson and Billy Joel.
Enrolling in culinary school at the age of 16 in his native England, Hillson was working just two years later at the Hyatt in Austin. He then returned to London as the chef de partie at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux. After several prestigious stops as pastry chef in England, Hillson again crossed the Atlantic to become executive sous chef at Vanderbilt Hall in Newport, Rhode Island. Within a few short months, he was appointed executive chef at this restaurant, ranked as one of the country’s top five by Country Inn magazine. From there, he joined the Royal Palms, serving as sous chef for five years before being promoted to executive chef in 2005.
Located at the base of Camelback Mountain, the 250-acre Phoenician offers two exquisite experiences – a 583-room AAA Five Diamond luxury resort hotel and an exclusive Five Diamond boutique hotel, The Canyon Suites — at one magnificent destination. The property features elegant, residential-style accommodations, distinctive and tantalizing cuisine across such restaurants as Il Terrazzo, J&G Steakhouse and Relish Burger Bistro, a championship golf course, 11 tennis courts, The Centre for Well-Being and Salon Mila spa complex, an activities program for all ages and interests, numerous boutique shops, a $25 million art collection and the premier 15,000 square-foot Camelback Ballroom. In addition to these offerings, the stylish 60-room Canyon Suites provides more intimate surroundings and enhanced services, creating an atmosphere of uncompromising splendor. Both The Phoenician and The Canyon Suites are owned and operated by Starwood Hotels & Resorts Worldwide, Inc., as part of The Luxury Collection.
For additional information, please call (480) 941-8200; (800) 888-8234 or visit www.thephoenician.com <http://www.thephoenician.com>.
Capocuoco Christopher Mills (aka Chef Chris Mills) Serves up Cold Weather Comfort Food
Joey Restaurant Group Executive Chef Chris Mills is launching a new timer with old world roots: Sicilian Pesto and Prawn Linguini. A few years ago, Mills traveled to Italy and visited La Vucciria – one of Palermo’s most famous food markets and the inspiration for this dish. At the market, he discovered a tiny, cave-like food stall with several yellowed newspaper clippings plastered on the exterior extolling the products the owners were creating. In his quest for their legendary pesto recipe, he was shown how to prepare it from scratch by the family who has been making it for over 80 years, a noteworthy tradition now showcased on the Joey menu.
Mills is also launching other newsworthy seasonal winter-warmer menu additions at all three Washington State locations: Bellevue, South Lake Union and Southcenter. He is never one to create dishes that are anything short of spectacular. A comforting Spinach Artichoke Dip becomes top drawer when every ingredient is house-made and prepared to order, even down to the corn chips. Made with béchamel, premium produce and then oven baked, the guest receives an appetizer that is dusted with freshly grated parmesan and accompanied by a jalapeno salsa.
The newly added French Dip is as satisfying as it is tender. A 15-pound bone-in Prime Rib is slow cooked for ten to twelve hours at a low temperature, yielding intense flavorful meat that literally melts in the mouth. To top it off, a portion is further roasted to get “cracklings”, adding a bit of crunchiness to the dish. Seasoned with rosemary rock salt and encased in a made-from-scratch griddle toasted Hoagie bun, the French Dip has received high marks during testing.
At this point, you’ll be hard pressed to find anyone who hasn’t heard of Fifty Shades of Grey, the unassuming ‘mommy porn’ title that took the world by storm earlier this year when it hit #1 on the New York Times Bestseller List. But what leaves many an industry professional scratching their head is how Fifty Shades of Grey came to be such a phenomenon in the first place.The Writer’s Coffee Shop Publishing House has done what is largely considered by industry as ‘the impossible.’ Specializing in e-books, this little-publisher-that-could brought E.L. James’ explosive debut to market – and can be held single-handedly responsible for giving the book world the biggest story it’s seen in years.
The Writer’s Coffee Shop Publishing House is headed up by CEO and Sydney native Amanda Hayward, with fellow Australian Cindy Bidwell in charge of social media relations, with a base in Texas led by Christa Beebe, Jenny Pedroza and Jennifer McGuire. Bringing an honest respect for writers and their audiences and a diverse collection of titles to the marketplace, they credit their inclusive approach and knack for finding ‘diamonds in the rough’ to the wild success their titles have seen thus far.
The holidays can be stressful but you don’t have to let days of cooking get you down! Harry & David provides easy entertaining dishes that are ideal for gifts or to purchase for your own celebration!
From the hostess to your loved ones, to you own personal use, these dishes make the perfect meal guaranteed to lighten the load and pile on the flavor. Whether you choose the juicy Beef Tenderloin, the classic Oven Roasted Turkey or the creamy Pumpkin Pie, you won’t be disappointed with these easy entertaining options from Harry & David.
With a 75-year reputation for genuine farm-to-table freshness and unsurpassed artisanal quality, Harry & David is legendary for exclusive gifts. Through its stores, catalogs and website, Harry & David offers an affordable “best-of-class” experience as part of everyday life. Gifts from Harry & David, and its brands Cushman’s and Wolferman’s, are designed for festive occasions, entertaining and self enjoyment throughout the year.
- Fully cooked to a perfect medium rare, our beef tenderloin is completely trimmed, mesquite smoked and finished with a black pepper rub. A great entrée or appetizer, this versatile tenderloin will complement any meal year round. Simple and easy, just serve cold or at room temperature for the best flavor. Smoked to perfection, our beef tenderloin is always the hit of the party. Deliciously seasoned and a quality taste you won’t be able to get enough of. With classic and gourmet meat like this, next year it just wouldn’t be the holidays without it. So get ready to start a tradition. You’ll likely have more than enough to go around.
- Price: $149.95
- Details: 2 Mesquite Smoked Beef Tenderloins (1-1.25 lbs. each)
Harry & David. Happiness Delivered! For more Harry & David fine gourmet products, log onto: http://www.harryanddavid.com/h/home
The flavors of fall are a big part of why everyone looks forward to the season. Using seasonal flavors such as apple, cinnamon, and chipotle, the below recipes will help your readers create delicious cocktails that will satisfy the diverse taste buds gathering around their holiday feasts.
Avión Autumn Apple
1 ½ parts Tequila Avión Silver
1 part lemon juice
1 part agave nectar
1 part fresh pressed apple juice
Add all ingredients into a shaker, shake and pour into a rocks glass.
Chipotle Cocoa Margarita
3 slices of orange
1 slice of lemon
1/4 part light agave
2 parts Avión Añejo
Unsweetened cocoa powder
Pearl or granular sugar
In your mixing glass, add 3 orange slices, cut into moon shapes, and one lemon slice to up the acidity. Muddle the fruit to work out all of the natural juices and oils. Add a little bit of agave nectar to bring out the sweetness, and Avión Añejo. Fill the glass with ice and shake. To create the rim, mix equal parts cocoa and pearl or granular sugar. Then add a tiny bit of chipotle powder. Make sure you don’t overdo it with the chipotle powder, or your mouth will be on fire! Rim the edge of the glass with a lemon and set it down in the chipotle cocoa mixture. Strain your margarita over ice.
Compliments of Joel Teitelbaum / Starlight Room of the Sir Francis Drake Hotel
1 ½ parts cinnamon-infused Portón pisco
1 part unfiltered apple juice
½ part lemon juice
½ part simple syrup
1 whole egg
Add all ingredients in a shaker and shake with ice. Strain into a martini glass and garnish with grated cinnamon and sugar blend.
1-1/2 parts Portón pisco
1 part fresh apple cider
1/2 part Pom Wonderful Juice
Squeeze of lemon
Mix all ingredients together. Serve hot in a mug and garnish with a warm lemon wedge, or serve on the rocks and garnish with an orange slice.
Join your host of Basil Magazine Radio, Chef Jennifer Booker and Kota Wade. She and her mother will tell the incredible story of why Kota founded Invisible Scars Foundation-an organization created to help children with Emotional Trauma-scars that are invisible. Invisible Scars serves to identify and facilitate the healing of kids who have suffered through trauma and tragedy, having been physically or emotionally hurt or abused themselves, or lost loved ones through accidents or violence.
Join your host of Basil Magazine Radio, Chef Jennifer Booker for an exciting interview with Maurice Hladik, author of The Organic Controversy: Challenging Nutrition, Flavor, and Sustainability while we discuss his latest book, Demystifying FOOD from FARM to FORK. In his book Maurice Hladik covers this topic in a balanced manner and provides the savvy reader with a greater appreciation of how the incredibly complex and diverse food industry attempts, but sometimes stumbles, to both feed the world and yet do so in a reasonably sustainable manner.
Our very own Basil Radio Pediatrician, Dr. Carey, will give us tips on keeping the cold and flu season at bay.
Call in at 714.242.6215 and join the conversation!
Join your host of Basil Magazine Radio, Chef Jennifer Booker as she promotes Breast Cancer Awareness Month. October is Breast Cancer Awareness Month, which is an annual campaign to increase awareness of the disease. While most people are aware of breast cancer, many forget to take the steps to have a plan to detect the disease in its early stages and encourage others to do the same. The National Breast Cancer Foundation’s mission is to save lives through early detection and to provide mammograms for those in need. Our mission includes increasing awareness through education, providing diagnostic breast care services for those in need, and providing nurturing support services.
Call in at 714.242.6215 and join the conversation!
Bites & Booze, new series on YouTube Channel HUNGRY, featuring Chef ALEX THOMOPOULOS. Gluten-free cooking doesn’t mean that food should be lacking in flavor and excitement, and Alex Thomopoulos knows the rules to keeping meals fresh and fun. As a comedian turned chef, Alex shares her tips and recipes for delectable gluten-free fare and cocktails perfect for any meal – whether it’s everyday eating or entertaining friends.
Author of Eating Well, Living Better, Dr. Mike Fensterreally is a Doc. He combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. Known to his audiences as “Dr. Mike,” he is frequently asked to present live cooking demonstrations as well as giving numerous radio interviews on health and food shows both nationally and internationally.