Cake Love....I Got A Little Sugar From Warren Brown

More from the Great Tastes Show in Baltimore. Yup, that is me with the very tall and handsome, lawyer turned baker, Warren Brown. You've seen him on his Food Network show, Sugar Rush, and now we will see more of him as he officially opened his Baltimore bakery, Cake Love, at the Can Company in Canton yesterday.

We had some down time before his demo and we chatted. He has a cookbook coming out in April which was a great segue to show off my cookbook YUM! Tasty Recipes from Culinary Greats co-compiled with Jeff Spear. I just happened to have a copy with me for the Baltimore Food Blogger panel later day. He couldn't believe that Jeff and I did the entire book in 4 months.

So to you Warren, here is the official greeting: Welcome to Bawlmer HON!

Season 2 Top Chef Contestant - Michael Midgley

Well Great Tastes Baltimore has come and gone, and I, and my team of crackerjack foodie friends took care of the food prep needs for "culinary" talent at the show with great aplomb. I always enjoy the back of the house camaraderie. So today I am avoiding client work, some down time to put together a couple of post from yesterday's happenings.

Chef Michael Midgley from season 2 of Top Chef was the chef who was always so animated and enjoying himself. A fun personality and one who didn't take himself too seriously. Yesterday's cooking demonstration Michael entertained the audience with simple recipes that any guy can do quickly. I will share one of his recipes below.

In the kitchen, we gals had Michael's ingredients ready but no Michael. I happened to be talking to the mother of one the Carver Center's ProStart High School culinary team I'm mentoring, only for her to mention that Michael was sitting in the back of the room. AAAh Haa! the delinquent chef was found. Michael came back to our little kitchen staging area. Nothing to fussy about what he was doing, just cut the bacon in half and we were good to go.

This summer I captured Ilan Hall the winner of Top Chef Season 2 on video discussing his audition process so I asked Michael the same question. Check out the video below.

Michael was good fun on stage, talking about the lack of sleep during the filming and the lack of food to eat but an abundance of drink. (which if you watched the show won't come as a surprise). He went on to explain that on the vending machine challenge he used all the money for the junk food but only used portions of it during the competition and ate the rest, but had he just bought what he needed he would have to return any change leftover.

So here is his one of his "manly simple food" recipes:

Bacon Crackers

1 box Club Crackers with Rounded Edges
2 Cups Shredded Parmesan Cheese
1 lb pkg Thin Bacon

Preheat oven to 375

Line a sheet pan with aluminum foil, parchment or silpat. Set the crackers out on the sheet pan and generously sprinkle with Parmesan cheese. Cut the bacon slices in half and wrap a bacon slice over the cracker tucking the ends underneath. Bake until the bacon looks crispy (approximately 12-15 minutes).

Great Tastes Show Eve

Even though the weather was horrible I made it into the Tremont to get organized for the food styling for the three key talents: Warren Brown, John Shields and Michael Midgley. It is all in the details, for Christmas you want stockings hung just so and for food styling you want the equipment there and you want to think like the presenter and have things there they forgot to tell you they will need.

My dining room table is covered with spare equipment to take tomorrow. Warren Brown advised he was bringing everything he needs but I am assuming what he thinks is everything doesn't necessarily mean everything. He might be bringing his ingredients but not the bowls he'll need for the demonstration...or he might. He might need a candy thermometer and he might not.

Michael Midgley is the chef on season 2 of Top Chef who kept you wondering why he lasted to so long. In reading his recipe where he uses a WonTon wrapper he says to roll the item up like a phatty--I was laughing so hard. It was so in keeping with his TV persona. Hey, I'm a child of the 60's and a phatty meant a fat joint...too funny.

As much as I'm prepping for the food styling I'm not preparing for the food blogger panel - we'll see how that turns out. I have my opening joke down and that is it. It will be a long day and it might be one where when I get home that I have a heavy duty drink. As for you my readers, news and photos at 11.


Michael Midgley

Shrimp Salad Sandwich

I don't claim to be an expert on wines or any particular subject EXCEPT shrimp salad sandwiches. I have been in shrimp salad ecstasy since tasting Rocket to Venus's shrimp salad. They have taken on the former owner of the location, Showalter's recipe, and it is VERY good. It is a great value for the $12. You get some delicious seasoned fries (has a spice mix with cumin undertones) and enough shrimp to really make 3 sandwiches.

The first time I ordered it I wanted it "my way" - on rye bread with fries with gravy. I was informed the sandwich came on a roll and they didn't have gravy for their fries. I was in a bit of a huff, but one taste of the sandwich with the seasoned fries and I was converted. Let me not forget a good pickle spear to round out the flavor.

Now we Baltimoreans know that you steam shrimp in Old Bay Seasoning. The trick is not to over steam them. Once my shrimp are out of the pot and drained I put them on a sheet pan to cool down quickly. The trick is to let them chill a good while in their shells before preparing the salad. So I peel them and slice them length-wise like Rocket to Venus, blend with a little mayonaisse, diced celery, black pepper and some celery seed. Let it chill so the flavors meld.

Honorable mentions on Baltimore Shrimp Salad sandwiches:

Field's Pharmacy on Reisterstown Road in Pikesville and my latest discovery, Raffy's on Belair Road and Silver Spring Road for $9.99 with real good chips. Raffy's serves steamed shrimp and that is an indicator to me you will have a good shrimp salad sandwich. I used to get a decent shrimp salad sandwich at the Landsdowne Inn but I haven't been back there in 9 years.

To those restaurants who insult me with canned baby shrimp, and buy frozen shelled cooked shrimp and add Old Bay to the mayonaisse --don't bother to make it if you can't do it correctly. Yes, I'm a Shrimp Salad Snob!

Let me know if I missed a place or two for great Shrimp Salad sandwiches and if any of you have Showalter's recipe I would be indeed grateful if you would share.

Plan & Cater Your Own Wedding

My friends from La Cuisines just sent me this note about two unique seminars they are offering for those brides and/or grooms who want to be more hands-on about their wedding, their wedding cakes, flowers and do their own catering.

I personally didn't go through any of this, I opted for the courthouse and took the dollars my parents were willing to spend as a down payment on a home. I'm a pratical kind of gal.

La Cusine is saying that with the down turn in the economy, young couples are looking at alternatives to the big expensive wedding. (Bad economy huh! - when I first bought my house the interest rate was 12 3/4% and that was considered good at the time. Enough history about me.)

So if you have a wedding in your future, check these seminars. Be sure to say hello to my friends at La Cuisine in Old Town Alexandria - a real cook's speciality store - CHECK IT OUT!

From La Cuisine:

In these economic times, expensive weddings are not as popular an option as they were a few short years ago. With the help of Jan Kish (www.jankishlepetitefleur.com), La Cuisine is offering these seminars to help people have more of a hand in preparing their own events, along with money-saving tips and ideas to help them create a beautiful, low cost (but more importantly, FUN) affairs.

April 19, 2008 - HOMESPUN WEDDING OR SPECIAL OCCASION CAKES WITH JAN KISH

La Cuisine is proud to be able to offer this extraordinary seminar for brides and aspiring hosts and hostesses with Jan Kish of La Petite Fleur. Ms. Kish is distinguished as a culinary artist and event planner and has the diverse skills needed to help brides create memorable weddings. Jan has been a guest on Good Morning America, and The Today Show, and has been featured in magazines too numerous to mention. In addition to being incredibly talented and creative, she has a warm and funny personality that will ensure a day of educational enjoyment. Spring is an especially lovely season here in the Washington DC area, and this would be the perfect time for you to treat yourself to a weekend getaway!

The first seminar will be held on Saturday, April 19th, 2008, and is titled Homespun Wedding or Special Occasion Cakes. In this class, Jan will delve into the "anatomy of a wedding cake", her objective being to elevate you from novice to semi-professional in six hours (and perhaps a wee bit more). She will take you from imagination, to design, to creation, while demonstrating how the techniques that you learn here can then be transferred to other celebration cakes.

The following cakes will be featured: The Classic French Croquembouche - France’s traditional wedding cake, but with a twist. This one is made for that next day brunch or the special holiday breakfast, yet is complete with spun sugar and decorative accents; A tiered pirouette wrapped wedding cake, decorated with fresh raspberries or gum paste tissue puffs and fresh flowers; A tiered, but separated Bundt cake covered with a fondant glaze and enhanced with a simple hand piped design and fresh flowers; Several decorated buttercream iced cakes displayed on a tree stand (this stand is quite versatile and may accommodate a variety of seasons); and the now popular "cupcake cascade". All of these cakes involve a different type of support structure inherent in their design. Jan will teach you about the intricacies of each as it relates to cake type, weather, display, and transport. A few helpful hints and secrets will get you on your way to creativity and sweet magic without the risk of an unwelcome crash on your special day. This class is perfect for those of you who want to create your own cakes, start a small cake business of your own, or for professionals who want some fresh and simple ideas to apply to an existing business.

For the first time, La Cuisine is holding these two classes off premises, so we can open it up to more participants. Instead, it will take place at A La Lucia Restaurant 315 Madison St., Alexandria, Va , where the gracious Michael Nayeri will also be hosting a special luncheon for us that is included in the price of the class. Class will begin at 10:00AM and last until 5:00PM, and the cost is $250.00. The price includes lunch, an organizational notebook, handouts and recipes, and a goodie bag full of useful items and coupons. The extra space allows us to offer thirty seats for this class, but sign up early, because they will sell out quickly.

*Note: La Cuisine is unable to issue refunds for class cancellations, but will always try our best to work you into a future class. Link to La Cuisine to purchase your tickets http://www.lacuisineus.com

April 20, 2008 - HOW TO CATER YOUR OWN WEDDING OR PRIVATE PARTY (and not lose your cool!)

La Cuisine is proud to be able to offer this extraordinary seminar for brides and aspiring hosts and hostesses with Jan Kish of La Petite Fleur. Ms. Kish is distinguished as a culinary artist and event planner and has the diverse skills needed to help brides create memorable weddings. Jan has been a guest on Good Morning America, and The Today Show, and has been featured in magazines too numerous to mention. In addition to being incredibly talented and creative, she has a warm and funny personality that will ensure a day of educational enjoyment. Spring is especially lovely in the Washington DC area, and this would be the perfect time for you to treat yourself to a weekend getaway.

This second class is even more action-packed than the first! (Jan encourages you to bring along a floor plan of the space in which you will host your event.) The objective of this class is to provide you with a comprehensive overview of all aspects of planning your event, with the focus being on fun rather than budget blowing and stress.

The class will begin at 10:00AM with coffee, beverages and introductions, and an open discussion of your priorities and goals. Jan will explore with you the many options available, present foods and recipes that would be most appropriate for various venues and styles, and the many different elements that make up a comfortable and memorable event. Realistic time lines and organization will be discussed with a handout listing equipment and services needed. You will be served a delicious lunch by our host at A La Lucia, Michael Nayeri, during which Jan will discuss the pros and cons of different kinds of service to fit an event (buffet vs. full service,etc.). After lunch, the all-important dessert discussion will ensue. Jan will present a wide array of choices, set up, what’s possible, and what’s not.

From 3:00PM until 5:00 PM we will be joined by our good friend and florist extraordinaire, Kevin Canfield, of K. Aubrey Flowers. He will be demonstrating the many decor choices available, from doing your own floral designs using flowers purchased in bulk, to utilizing seasonal items, or even things available in your own yard. Kevin’s creations are always full of imagination, and we’re sure you will be inspired by his ideas.

At 5:00PM, Jan will end the day with a sabering of Champagne, then make herself available to all class participants for in depth questions and discussion of your personal floor plans and traffic flow patterns.

La Cuisine has packed an enormous amount of invaluable information and demonstrations into this class to assure that you will all leave it with a wealth of new knowledge and the ability to save yourself a substantial amount of money and hair-pulling. The cost for this seminar is $350.00, and includes lunch, an organizational notebook (with local sources included), handouts, personal consultation time with Jan Kish, and a goodie bag full of useful items and coupons.

As with the Saturday class, we have 30 seats available for this one, just be sure to sign up early, as we are already fielding inquiries about sign-up. You can sign up on-line below.

All of us at La Cuisine are very excited about these two seminars! Stephanie will be flying out from Montana for the event, and both she and Nancy will be in attendance each day to answer questions and offer assistance. If you have any additional questions about either of these events, please contact Stephanie at stephanie@lacuisineus.com.

P.S. Jan strongly suggests that as homework, you view either version of Father of the Bride in the week leading up to the class!

*Note: We are unable to issue refunds for class cancellations, but will always try our best to work you into a future class. Visit the La Cuisine website http://www.lacuisine.com to purchase your tickets.

Baltimore's Great Taste Convivium

Come all Ye Foodies!

It’s about food, it’s about drink, it’s about cooking, it’s about all things I love and that is the Great Taste Show. It is being held at the renovated Masonic Temple on Charles Street called the Tremont Grand on Saturday, February 23rd from 11 a.m. to 6 p.m.

They have three key cooking demonstrations, the Food Network’s Warren Brown, PBS’s John Shield and Bravo’s Top Chef participant from season two – Michael Midgley..yeah you know him, the guy who wore the baseball cap backwards. I have Chef Michael Midgley’s list of ingredients and it calls for a 24 pack of Pabst Blue Ribbon Beer – aren’t you curious, I know I am?

Lots and lots to drink. If you don’t drink, get the designated driver ticket for $20 or if you wish to imbibe its $50 - you can’t do one cooking class for that. Wine seminars by Tony Foreman and Monyka Berrocosa and Hugh Sisson from Clipper City with a beer and cheese tasting. (you will be charged additional for these seminars)

The city’s leading Italian restaurants will be sampling their wares, Sotto Sopra, Osteria Cinghiale and Pazza Luna plus other Baltimore restaurants. This is a great way to perk up a dreary, miserable February weekend.

Don't miss the panel presentation from Baltimore City Bloggers – Food Blogging 101. Come meet 10 of the city’s food bloggers (including me):

Baltimore Snacker
Black Coffee and a Donut
Coconut & Lime
Dining Dish
Kitchen Goddess
Mango & Ginger
Pigtown-Pigout
Raspberry Eggplant
The Hungover Gourmet
Unique Culinary Adventures

You might see me floating around the big demo stage – I, along with some of my foodie friends are styling and assisting the talent with their demos. I know you are saying “Kool Beans.”

I was behind the scenes last year as well. A friend snapped this picture of me on stage with Sara Moulton – it must have been from her cell phone considering the quality. I do like the distant, fuzzy images of myself – it is like Doris Day, who I believe used Vaseline or gauze on the camera lens.

Order your tickets ahead of time on line CLICK HERE – think Valentine’s Day Gift

My ProStart High School Culinary Team

Today was another run through for the students. They were ahead of their hour time limit and seem to be meshing better with each other. They are still getting down their plate presentation.

There isn't much time until March 5th - they still need more work. There was a huge improvement since last week. I hope to see more next week.

I'll tell you the menu after the competition.....don't want to give anything away.

I'm A Cookbook Junkie

Yes, you heard me correctly, a cookbook junkie - unfortunately Betty Ford didn't set up anything for us cookbook junkies at her clinic. I also have another uncontrollable need: plateware and platters....thank goodness I go to Ross for Less back in their housewares to feed my addiction. I also hit Ollie's Discount House where I discover some of my best cookbook finds(author/chefs Eric Ripert and Giuliano Bugialli).

Today, in the mail, was a copy A Fistful of Lentils by Jennifer Abadi along with my March issue of Bon Appetit. I would say I'm at about 200 cookbooks. That is mild, I met a women who had over 2000 cookbooks - she needs restraints.

Okay, to work tonight on Tenzo Artisan's electronic media kit, finish the Women Chef's PR & Marketing conference call notes or hunker down with A Fistful of Lentils? I think we all know the answer.

At a quick glance A Fistful of Lentils offers a nice family history, little story here-and-there on the recipes.

After dinner destination - the reading chair.

What Wasn't at the Winter Fancy Food Show

Dede Wilson, contributing editor at Bon Appetit, cookbook author and TV personality, became my eyes and ears at the Winter International Fancy Food Show in San Diego when I couldn’t attend.

Here is what Dede had to say, “every year when I go to the Fancy Food Show it usually has one predominant focus; like salsas, energy drinks, organics, teas, pomegranate etc. This show it seems everyone from single ingredient to the more complex products are telling what is NOT in their product in big bold letters.” “NO GMO’s, NO GLUTEN, NO HIGH FRUCTOSE CORN SYRUP ” she continues, “it seems no one wants to read the fine print anymore.”

Dede also felt there was a strong presence of “sports energy products – meal replacement bars ” looking to market into the mainstream markets. Since Dede hadn’t been to a west coast International Fancy Food Show she quipped, “possibly the sports energy products might be a west coast health focus rather than an emerging trend."

2nd Annual Mardi Gras Food Drive

&

Bug Boil w/ Mick the Pirate

Tuesday, Feb 5th
6pm until the bugs are gone!

HON Bar
1002 W 36th Street
Baltimore, MD 21211

Please come
eat, drink and donate can goods

Rue Tatin Comes to Paris

Did you not love the book On Rue Tatin by Susan Hermann Loomis? You didn’t read it, well shame on you! On Rue Tatin is to France what Under the Tuscan Sun was to Italy.

A young culinary student at La Varenne École de Cuisine was Susan Hermann Loomis’s first step into a lifelong immersion in French cuisine and culture, culminating in her permanent residency in 1994. On Rue Tatin chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns.

Chef Loomis is an author of six cookbooks including Farmhouse Cookbook, French Farmhouse Cookbook as well as Cooking on Rue Tatin. Susan owns and operates On Rue Tatin, a cooking school out of her home in Louviers.

If Louviers is inconvenient to your travels to France, do not fret, Susan is also teaching classes in Paris

On Rue Tatin's Paris Classes at Patricia Wells' Left Bank Cooking Studio

One-Day Classes in Paris

Pining to cook in Paris but you have only a few days? Well, pine no more, for by popular demand, Susan Herrmann Loomis will be teaching one-day classes in Paris. Morning classes will begin with an outdoor market tour, where students will shop for fruits and vegetables, meat, bread, cheese, fish and poultry. Then students will take the ingredients into Patricia Wells's stunning cooking studio on rue Jacob in the heart of Saint-Germain-des-Près. There, Susan will lead students through the preparation of a simple lunch which will include wines and cheeses from small quality producers throughout France.

For those who prefer an afternoon class, followed by dinner, Susan will meet students at Patricia's cooking studio on rue Jacob, and lead them through a series of tastings and a demonstration, followed by instructive preparation of a more complex, multi-course dinner. There will be wines and cheeses from small quality producers, and plenty of candlelight.

One Day Course Dates

February 1, 28, 29, 2008
March 13, 14, 2008
May 8, 9, 16, 29, 30, 2008
June 19, 20, 2008
July 17, 18, 2008
September 25, 26, 2008
October 30, 31, 2008
November 20, 21, 27, 28, 2008
December 11, 12, 2008

Week Long Classes in Paris

Ms Hermann Loomis will offer two five-day classes in Patricia Wells's Left Bank Paris studio in the heart of Saint-Germain-des-Près. She will conduct the hands-on classes in Patricia's airy studio and will focus on specialty oils, chocolate, cheese and wine, with special emphasis on organic ingredients. Each day will begin at 10 am with a demonstration, followed by a class and multi-course lunch. The class is limited to 7 guests.

Week Long Course Dates

May 12-16
October 13-17
November 10-14

For further details on all of Susan’s classes go to http://www.onruetatin.com/

Mentoring A High School Culinary Team

In the ancient days when I went to high school, there were few if any technical schools. In Baltimore, I think the only technical school was Mervo and I don't believe there was a culinary program. Regular high school home economics was always about creamed chipped beef --bleck! Even if there was a program at that time, I'm not sure culinary would have been a path I would have taken.

It is a new day and a new dawn with the ProStart culinary programs in the high schools. The students work in professional kitchens with professional equipment. I learned more about the program as a member of the board for the Maryland Hospitality and Education Foundation, more so when we used the Eastern Technical's culinary students to help test the recipes for my compilation cookbook, YUM! Tasty Recipes from Culinary Greats.

The Maryland State ProStart Competition takes place the beginning of March and I have sponsored The Carver Center Team and I am mentoring these young hopefuls. I'm not a parent nor a teacher, so this new territory for me.

At our first team gathering I brought in a cupboard full of my unusual ingredients and cookbooks. We tasted not just one of a product but multiples like vinegars side-by-side and the same with soy sauces. The students were eager and not shy to expand their culinary knowledge.

I have to keep in mind this is their competition not mine and allow them the room to make the final decisions - I just offer suggestions and that is hard. There is much more to this than just the dishes they have to make in the one hour - there is cost management, knife skills, health etc.

I reached out to a specialty importer for donations and they were there in a minute. I love Henckels knives which is unusual because I used to sell Wusthof. I was given a Henckels knife and just loved the weight and hand feel and it seems to stay sharper longer. Let me talk about Henckels' Santoku knife---it is a cook's dream. I've never been accused of being shy so I also contacted Henckels to help and they have.

I will try to write an ode to Henckels sometime in the future.

The team is doing it's second run through this afternoon after school. I'm excited to see what they have accomplished in the past week. I will keep you posted.

Here is some video that I took:

I'm Foie Gras

It's true, I am a walking foie gras. I've been diagnosed with fatty liver disease. Thanks to PETA and their work, I am banned from Chicago and all that the city offers. No matter how good the Southwest Airlines deals might be to Chicago, I am foie gras non gratis in the Windy City.

Recently Discovered Unpublished Article by Chef Barbara Tropp

by Dara Fromm Bunjon

I’m not sure when I first heard of Chef Barbara Tropp. It was so long ago, and many meals have passed since then. Barbara was the chef/owner of China Moon Restaurant in San Francisco and a leading authority on Chinese food. Her interest in Chinese culture started in high school and led to doctoral studies at Princeton. Her passion took her to Taiwan for two years where her two host families guided her on a Chinese culinary path.

Her first cookbook, The Modern Art of Chinese Cooking Techniques and Recipes, came out in 1982. James Beard said, “Barbara Tropp’s volume on Chinese cooking is a unique achievement. Her intelligent and thorough explanations are detailed and truly great. The choice of recipes is exciting. This is a magnum opus for any cooking addict.” More praise appears on the book cover from Maida Heatter and Craig Claiborne.

Entertaining with China Moon

Her China Moon Cookbook is amazing, detailed and always on the money. Her recipes were complex and one made a commitment to make her recipes. I have two distinct memories of entertaining with Chef Tropp’s recipes. The first is the China Moon Infusion Chicken Broth, starting with chicken stock and then making the same recipe with the stock instead of water, and the final step, cooking the stock a third time with whole bulbs of garlic and lemongrass. The average consumer would know that it tasted good but I served this to a food scientist who immediately recognized the depth and layering of flavors.

In the mid ‘90s, I had invited Chef Gino Troia and his wife for dinner, but knew what I served could not be Italian. I decided on what I knew would be wonderful: Clear-Steamed Salmon with Ginger-Black Bean Vinaigrette from the China Moon Cookbook.

She Empowered Many

Chef Tropp broke ground not only in combining California and Chinese cuisines, but also as a leader for women chefs and restaurateurs. It was Barbara along with others like Joyce Goldstein and Lydia Bastianich who spearheaded a now-thriving organization which promotes and lends guidance to women in the restaurant industry: Women Chefs and Restaurateurs (WCR). Little did I know when cooking her recipes that I would benefit from her efforts and be part of the organization she helped create.

A Great Loss

Sadly, in late 2001, Barbara died of ovarian cancer at age 53. Her husband, Bart Rhoades, continues to support WCR and comes to their annual conference every year to present the Barbara Tropp Award. Recently, Bart announced he had just discovered an unfinished, unpublished article of Barbara’s and agreed to mail it to me. I hope you enjoy this new found glimpse of the late, great Chef Tropp. I leave it in the unedited state it was sent to me. I hope you relish this rare opportunity to share once more in Barbara’s passion.


By Barbara Tropp Bon Appetit - Chicken

It is difficult not to like chicken! Or at least I would think so – I, who grew up with a chicken farm down the road (across the way from the corn fields that supplied the vegetable course for our chicken dinners), and who came of culinary age in Taiwan, where the chicken is enchantingly and naturally sweet, and so prized a creature that old men (such as the one I lived with) did verbal battle in the morning marketplaces over the merits of this plump bird or that svelte one. No indeed, chicken on my tongue and to my way of thinking is one of the great foods!

Especially in the warm summer months, chicken is a regular on my Chinese-inclined table. I make an extra effort to plan dinners simply, so that I have time to shop for the freshest possible bird. Shopping as I do in a Chinatown poultry market, I know the chicken is fresh-killed that morning and at its natural best, but if I am traveling and hungry for chicken I look for the same signs of freshness in the everyday supermarket birds – a smooth, glossy skin stretched over a plump breast, a discernable moistness, and no sign of excess juices afloat in the bag or storage tray. And then I plan my meal to show off my prize. A stir-fry of “Spicy Tangerine Chicken” served with a crisp green salad, slices of hot garlic bread and a glass of cool wine, or skewers of “Grilled Chinese Chicken Wings” bedded on seasoned rice and washed down with fresh lemonade is my own personal summer style. I avoid Chinese banquets like the plague, and turn to a simple East-West menu with the same happy pleasure that I would greet a shady tree.

Thinking in terms of cooking pleasure, if you are new to cooking a whole chicken and are intimidated by recipes such as “Chinese Curried Chicken”, “Steamed Chicken with Sweet Sausage and Scallion Oil” and “Orange and Tea Smoked Chicken” that call for you to chop up an entire bird, take heart! It is actually a very easy business. The main trick is to have in hand a sturdy, thick-bladed cleaver that will not knick when it hits the bone, and, if you wish an additional friendly tool, a poultry shear. Then, it’s a matter only of method. I first remove the wings and legs by cutting neatly around the joint, bending the wing or leg back to snap the bone free of the socket, and making the extra cut or two needed to free the joint. If the legs are big, I chop them Chinese-style into thirds across the bone (some good-spirited, hearty whacks do the job), and split the wings in two by cutting through the central joint. Next, I cut the body of the chicken into two by cutting first through the breast bone and then along one side of the backbone. The last step is to cut along the rib cage to divide each half in half again, and then to chop each fourth across the bone into rectangular pieces that make a good-sized morsel then claimed by a fork or chopstick. This act of chopping takes more time to describe than to execute, so don’t hesitate to give it a try.

Similarly, if you are new to cooking Chinese-style and fear that your precious summer hours will be wasted slaving over a chopping block and hot wok, put your fears aside. Recipes such as “Steamed Chicken Dumplings”, “Sourdough Chicken Toasts’ and “Rice Crumb Chicken” – pretty appetizers, the trio – are simple enough for even a novice cook. “Stir-Fried Hoisin Chicken with Hazelnuts”, while involving a marinating step and the classic attention to chopping vegetables and aromatics, may be prepared a full day in advance, leaving the final 3-minute cooking to the leisurely moments just before dinner. And “Chinese Chicken Noodle Soup with Toasted Almonds” and “Cold and Crunch Chicken Salad with Two Sauces” are do-ahead dishes as well, with the additional appeal of the familiar.

Here, then are some lively alternatives to the usual summer chicken. Approach them with confidence and enjoy them with a cold beer and a refreshing salad. It’s summertime and the Chinese Cookin’ is easy.

Rice Crumb Chicken

Soft slices of chicken breast are coated with seasoned rice and steamed, making this a very simple appetizer or light main course.

4-6 hors d’oeuvre servings or 2 entrée servings

½ pound boned and skinned fresh chicken breast
½ teaspoon finely minced garlic
½ teaspoon Chinese chili sauce (optional)
2 teaspoons finely minced scallion, white and light greet parts only
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
½ teaspoon Chinese or Japanese sesame oil
1/3 cup plus 1 tablespoon raw white rice
½ teaspoon “Roasted Szechwan Pepper-Salt”
additional pepper-salt for dipping - or – “Hakka Garlic Sauce”

Lightly pound fillets and breast pieces with the broad side of a cleaver until 3/8-inch thick, then cut crosswise into pieces about 2 inches long and 1 inch wide. In a small bowl, toss the chicken, garlic, chili sauce, scallion, wine, soy sauce and sesame oil, stirring well with your hand to coat and separate the slices. Seal airtight and set aside at room temperature for 30 minutes to an hour or overnight in the refrigerator.

In a dry skillet, toast the rice and pepper-salt over moderate heat stirring until the grains turn golden, about 5 minutes. Remove the hot mixture to a food processor fitted with the steel knife and grind to a nubbly consistency about half the size of a peppercorn. Combine the rice mixture with the chicken, tossing to distribute the crumbs.

Arrange the slices in a single layer on a heatproof plate at least 1-inch smaller in diameter than your steamer. (Do not worry if the crumbs do not entirely cover the chicken.) Steam over medium-high heat 15-20 minutes until rice is tender.

Serve with an accompanying dip dish of “Roasted Szechwan Pepper-Salt” or “Hakka Garlic Sauce”, or a simple mixture of 1 part soy sauce and 1 part unseasoned Japanese rice vinegar with a dash of sesame oil or hot chili oil.

Roasted Szechwan Pepper-Salt

A wonderful, all-around seasoning. Store in an airtight jar.

Makes ½ cup.

¼ cup Szechwan peppercorns
½ cup old-fashioned kosher salt

Toast peppercorns and salt in a dry skillet over moderately low heat, stirring, until salt turns off-white. Peppercorns will smoke; lower heat if needed to prevent scorching. Remove hot mixture to work bowl of a food processor fitted with the steel knife and process for a full minute to obtain a coarse powder. Alternatively, pound in a mortar with a pestle. Sieve to remove peppercorn husks.

Hakka Garlic Sauce

A zippy sweet garlic sauce perfect with chicken.

Makes ¼ cup.

1 tablespoon plus 1 teaspoon very finely minced garlic
2 tablespoons unseasoned Japanese rice vinegar
1 tablespoon sugar

Combine the garlic, vinegar and sugar in a small dish, stirring to dissolve the sugar. Set aside 15 minutes to allow flavors to develop, and stir before serving.

©www.diningdish.blogspot.com-Dara Bunjon

The Tale of Two Lasagne

When it comes to pastas, my preference is spaghetti, fettuccine or linguine. I’m not a huge fan of lasagna but then I’m not a huge fan of cheese. Don’t get me wrong, I enjoy a nice Fontina with red grapes but I’ve never craved cheese like many do.

I married into an Italian family and all the holidays were at Aunt Mallie’s where it was lasagna, sausage, meat balls, lettuce dressed in olive oil and vinegar and a coconut cake. Mallie had the second kitchen in the basement where she turned out trays upon trays of lasagna. The holiday, no matter what, was the same menu.

Lasagna is a dish my husband loves and for his birthday and Xmas, I make two trays. For some reason I can’t trust no bake noodles and I boil up two packages of lasagna noodles. I make a sauce from scratch with what I have around, ground turkey, Italian sausage out of its casing for the meat sauce. The ricotta filling has chopped spinach, egg and Parmesan cheese with copious amounts of mozzarella sprinkled between the layers. The husband is in lasagna Nirvana.

My father-in-law, bless his 86 years, wanted to cook a turkey and all the trimmings. Please note that I have invited him and my brother-in-law (who lives with my father-in-law) to my home but he wants to cook. I’m in the trenches, doing due-diligence for the lasagna prep when I learn my brother-in-law is making lasagna. I was looking forward to the turkey, no matter how dried out my father-in-law makes it.

So this was the Xmas of the two lasagne. Christmas eve we had my lasagna which my husband loves and off to my father-in-laws for lasagna for Xmas day. That was it lasagna, no salad, no nothing…a slab of lasagna. Rob used the no bake noodles, plenty of ricotta and other cheeses and made up the recipe as he went. In all honesty, I couldn't tell the difference between the two. I don’t have to see lasagna for another 6 months. My two trays are packaged and in the freezer to be used by “the husband” when I’m not home to make dinners. As I said earlier, spaghetti is my preference with simple “ala minute” sauce or a long simmering ragu.

Still yearning for the turkey that I never got I have a turkey breast brining in the fridge, salt, sugar, brown sugar, honey, thyme, garlic, sage and a touch of truffle oil. A 6 ¼ turkey breast for two people – you are welcome to come over.

It's a Wrap from Tubac

For those of you who haven't read the post just below I had an opportunity present itself to work as Steven Raichlen's assistant during the shooting of his new TV series for PBS. Steven called personally and I was able to adjust my schedule. It happened fast, on the 11th Steven told me it was a go and by the 12th I was in Tubac, AZ ( about 20 miles north of the Mexican border) at the Tubac Golf Resort.

When I arrived in Arizona the limo turned out to be a shuttle bus but at that late hour I was the only passenger. The driver was a chatty fellow, a part-time actor, who had appeared in the Bruce Willis movie made in Baltimore called 12 Monkeys. He played what Bruce thought was his alter ego in the men's room in the last scene (so my shuttle bus driver says). Whoa, a bobcat jumped out in front of the shuttle van but was out the way before we could hit it. That should have been the subtle hint that I wasn't in Metropolis anymore.

I get into my hacienda-style room around 12:30 a.m. - unpacked and unwound and to sleep at 1:30 a.m. (or 3:30 a.m. east coast time). Upon checking my cell phone there was a voice message from Steven to meet at the restaurant at 6 a.m. the next morning.


I have food styled for Steven twice, one-day jobs for MPT where I had recipes in advance, I styled the food and brought the dishes, platters, flatware etc. I was in for a rude awakening. A new production company, a new location, young chefs who have never done this before and me, coming in at the 11th hour and not sure of my responsibilities.

We were shooting in a field with cows who meandered as they pleased, the flys were outrageous and then the bees.

It was a tough shoot and when I was finally up to speed the shooting was over. There were days I could have cried because I wasn't getting it together in the exacting form I'm used to and being a personal assistant was different than a food stylist. At moments I felt like one of those ducks in a shooting gallery that changed direction so many times.

The only time I saw daylight was on set. I left my room in the dark and returned in the dark. On the last day of shooting I got off set before it turned dark and saw the courtyard and fountain outside the back of my room.

One morning I had a large animal jump out in front of me and run across the field. I wasn't sure what it was but it scared the living ***** out of me. I learned it was probably a "javalina", a giant rodent that looks like a wild boar. If they have young with them they can attack. Well after that I would make someone drive me to my room every night after that. Meantime I still walked to the set in the a.m. in the dark. Hey at the end of the day, I enjoyed not taking those extra steps.

There were laughs on set but it was pretty much down to business. Steven was and is such a gentleman with everyone when most would have been flipping out. The producer, Matt reminded me of Steven being similar in stature and coloring to Steven, you might have thought them brothers.

I got off campus one night when someone drove me 15 miles or so to a grocery store so I could find a pumice soap for Steven. The store didn't even have Lava soap. Thrilled to be off the resort I took the opportuity to buy bottled water and Milano cookies for my room - aren't Milano's cookies one of the core food groups.

As our time was running short at Tubac we went into night shoots. One day was 6 a.m. to 9:15 p.m. and the next 7 a.m to 8:15 p.m. The days were hot and very cool when the sun went in.

I still have notes to type up for Steven, changes in recipes etc. I did get off the premise the night before I left for a "wrap" dinner. I finally could kick back and show my sense of humor - it was a fun evening.

Click HERE for photos

Guess Where I Am?

Things happen spontaneously, without warning, things that would never cross your mind and POW and a challenging and exciting opportunity came my way. The king of BBQ, Steven Raichlen, called to ask if I could fill in for his personal assistant who is having some health issues. The job was flying out to Tucson and working with him as he films his next 13 episodes for PBS. I am offically a food stylist, plate wiper, meat rubber and runner.

It has been challenging to say the least, with a new crew, new location, new chefs and me. Days start at 6 a.m. and end at 6 p.m. We are at a golf resort and I haven't been off property since getting here. Travel time included it is 11 days. I have great photos but I don't have access to download them from the resort.

One of the crew offered to take me to the grocery store tonight, who knew I would be excited to go to a grocery store - anything to get off property.

More to come!

P.S. You know how people who eat a lot of garlic ooze the scent. Well I am full of smoke; hickory, cherry, apple etc

It's A Book - YUM is here!

YUM! Tasty Recipes from Culinary Greats

Birth Date: Thursday, October 25th

Birth Weight: 2 lbs 10 1/4 ounces

Total Recipes: 100

Color Photographs: Yes

Gestation: 4 months conceiving
6 months to publish

Delivery: Aided with the help of many great culinary friends and experts it was easier than expected.

Compiled by: Dara Bunjon (aka Dining Dish)

Dara Does It - Creative Solutions for the Food Industry

&

Jeff Spear - Studio Spear

Four months was a tight time frame but Jeff and I were able to get this book together and off the the publisher. Craziness ensued, my house not central to the recipe testing was still home to the food items over Xmas break at Eastern Technical School. On the final day of photography we were testing recipes at my home late into the night. I'm outside in January working two charcoal grills in the dark. Thank goodness for Steven Raichlen's BBQ tongs with the built-in light, a miner's hat with a light would have been better.

The Offical Press Release:

YUM! Tasty Recipes from Culinary Greats (Cumberland House; October 25, 2007; $28.95) is ready to be eaten. A “giving” book from the onset, being underwritten by Microplane® with their profits on the sale of the book going to the National Kidney Foundation. The giving continued when Dara Bunjon of Dara Does It – Creative Solutions for the Food Industry and Jeff Spear, Studio Spear, co-authors reached out through the Maryland Hospitality Education Foundation to the high school ProStart culinary students to assist in the recipe testing. The students got to work with products they had never seen before, learned the ins-and-outs of a properly written recipe and see alternative career options with food styling and food photography.

Culinary Greats Give!

A collection of mouth-watering recipes from culinary greats renown for their prowess in and around the kitchen. Some of the stellar contributors are Sara Moulton, Nick Malgieri, José Andres, Charlie Trotter, Roy Yamaguchi, Rick Tramonto, Susan Feniger, Mary Sue Milliken, Elizabeth Falkner and Susanna Foo.

If those names are not impressive enough, the book also features recipes from Steven Raichlen, Rick Bayless, Nathalie Dupree, Dan Barber, Tom Douglas, Jodie Adams, Ana Sortun, Suvir Saran, Michel Richard, Gael Greene, Susan Hermann-Loomis, Jacques Torres, Joanne Weir, Norman Van Aken, Scott Peacock and many others.

Whether they excel as chefs, restaurateurs, writers and/or culinary educators, they have all worked their way to the top of their respective culinary fields. Each culinary great answers assorted questions with humor and passion on the pages of YUM! giving readers insight to what makes them tick.

You Can Donate

YUM! Tasty Recipes from Culinary Greats is being sold through the normal channels but if purchased at the Maryland Hospitality Education Foundation $15.00 is tax deductible and will benefit the MHEF ProStart program and scholarship fund or direct from Microplane® where all their profits go to the National Kidney Foundation.

Better yet, YUM! is an ideal holiday gift for either the hobby cook up to those avocational cooks who like a good challenge. There is diversity and great recipes for all.

About the Authors

Dara Bunjon, president of Dara Does It – Creative Solutions for the Food Industry, works within and with many aspects in the food industry from public relations, food styling, freelance writing, product development and much more. Also known in Baltimore as Dining Dish, she writes a food blog (http://www.diningdish.blogspot.com/ )as well as a foodie newsletter by the same name. Baltimore Style Magazine recently wrote about the blog, “If Lucy Riccardo wrote a blog this would be it.”

Jeffrey Spear is president of Studio Spear, a leading national marketing consultancy based in Baltimore Maryland. The company focuses its strategic and creative efforts on kitchen based “lifestyle” products and caters to both consumer and trade audiences.

Some of Studio Spear’s better known clients have included Anheuser Busch, Disney, BaskinRobbins and Hasbro. While these companies are some of the largest in the country, if not the world, Studio Spear maintains relationships with companies of all sizes and geographic influence.

In Conclusion

What I learned from this experience:

1. I can work closely with someone for 4 months and not put a contract out on their life.
2. The ProStart high school program needs additional help with educational information. A big thank you to Frieda's Produce company for donating their fabulous book The Purple Kiwi for the instructors.
3. Not all chefs can write a recipe well.
4. Most people don't read recipes through.
5. I'm blessed to have so many friends who helped pull off all the recipe testing.
6. I've learned the ins-and-outs of many ethnic groceries in the city.
7. There is a white soy sauce.
8. Geoduck clam is pronounced "Gooey Duck"
9. Jeff and I have different food profiles - his favorites were not mine and vice verse
10. My passion for food and bringing people to the table grows more each day.
11. Rachel Ray, Paula Dean and Giada have nothing to worry about, I'm no threat.

This is a cookbook that keeps giving. Do you need to raise funds for your charity...sell the book, cookbooks are hot for holiday giving. Contact Cumberland Publishing.