Month: March 2010 (Page 2 of 3)

Who’s Cookin’ Now: Tudie Frank-Johnson of D’Licious Dishes Interview

March 18, 2010 / Heidi Lee / 0 Comments

By Heidi Lee, February 2010

On an atypical blustery day in Central Phoenix it was a pleasant surprise to spy an antique bicycle perched outside D’Licious Dishes, its basket full of flowers. What was not surprising were the wonderfully warm aromas that hit full on when walking through the door.

Two and four top iron tables dot the cozy dining room and an enticing little sitting area is in the corner surrounded by several shelves of very nice, yet affordable wines. The menu and specials are colorfully presented on chalk boards and the display cases are filled with gorgeous pastas, salads, chicken and fish dishes, sandwiches and dessert.

Chef Tudie Frank-Johnson is the proprietress of D’Licious Dishes and she took some time out of her busy day to talk with into the Soup.

Like a lot of us, Chef Tudie started cooking at home. Whereas most cut their teeth on mac-n-cheese or easy bake oven cupcakes, she was grilling up steak for farm hands and family on their ranch in Texas. From these roots she moved down south to the coast and landed a job washing dishes at a restaurant in Turtle Cove where the Chef was grilling fresh fish straight from the Gulf.

Chef Tudie moved up the ranks and was soon manning that BBQ and honing her skills. A few years, a few jobs, and a few thousand grill marks later she landed in Arizona where she spent some time at Iron Springs Café in Prescott and eventually moved down to Phoenix to start D’Licious Dishes with her friend and neighbor Barbara Cook. Together they prepare and sell ready-to-eat, ready-to-reheat and ready-to-cook food at this really funky market.

“Everything is fresh and made daily,” says Chef Tudie. “It’s all about convenience and good food. We’re all so busy these days and I wanted to show people that ready to eat foods can taste great, be healthy and not empty your wallet.”

Conveniently located at 7^th Ave. and Missouri, you can pop in and sit down for lunch or grab it and go. While you’re there, you could pick up a beautiful eggplant parmesan and a made to order salad for dinner. The people behind the display counter are knowledgeable and very friendly. D’Licious Dishes offers an excellent selection of imported and domestic beers and well stocked cases of iced cold drinks for those hot Arizona days. We would be remiss if we didn’t mention the fresh brewed iced tea on hand – a must for a Texas girls’ eatery.

Chef Tudie was recently featured in the Arizona Republic giving a little lesson on spicing up boxed soups. As good as those must be, this reporter couldn’t wait to tuck into her signature Chicken and Andouille Sausage Gumbo; perfect for those rare, blustery days in Phoenix.

Chef Tudie is also a competitor in the “WestSide ThrowDown” a no holds barred cook-off on March 22^nd at the Arizona Broadway Theatre. Without revealing too many recipe secrets, she gave us an idea of the chicken wing she’ll be bringing to the match – you won’t want to miss it!

D’Licious Dishes, located at 5345 N. 7^th Ave. (SE Corner at Missouri) is a great place to find excellent food to go or to enjoy your meal in their charming dining area. Either way, you will most definitely be satisfied and although the dishes are D’Licious, you won’t have to wash them!

Chef Tudie’s Chicken and Andouille Sausage Gumbo

2 cups flour
1 cup salad oil
2 cups celery
2 cups green bell peppers
2 cups white onions
1 qt. okra
1/4 cup garlic, chopped
4 cups canned diced tomatoes
1 cup Worcerstershire sauce
1 oz. Tobasco
1 Tbsp. Cajun/Creole seasonings
2 Tbsp. black pepper
2 Tbsp. Italian seasonings
1/4 cup parsley, diced
1 gallon chicken stock (or seafood stock)
2 bay leaves
1 lb. cubed chicken breast (may substitute seafood)
1/2 libs. Andouille sausage, sliced thin (may substitute seafood)
1 qt. rice, cooked

Instructions
Make roux by baking flour at 350 degress for 25 to 30 minutes or until light tan in color. Warm oil and whisk into flour. Set roux aside. Lightly oil bottom of a large stockpot. Add vegetables and sauté for 5 to 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered for 30 to 45 minutes. Uncover and whisk in prepared roux. Stir well to avoid any lumps. Simmer 15 to 0 more minutes. Add chicken, sausage and any other seafood or meats you desire. Simmer an additional 10 minutes and serve with rice.

Who’s Cookin’ Now: Julie Fiedler & Katelyn Remick Interview

March 18, 2010 / Heidi Lee / 0 Comments

by Heidi Lee, January 2010

For this month’s “Whose Cookin’ Now,” we are interviewing two women who may just be the busiest people in town. They are student culinarians Julie Fiedler and Katelyn Remick. On one hand they are typical students trying to get through classes, get their homework done and work their way through school. On the other, they are top competitors flying off to Seattle, New York, China and New Mexico to attend culinary competitions. Catching up with them was difficult, but we finally got them both on the phone.

ITS: You two are a bit busy these days:

K&J: Yeah, it’s crazy with work, school and competitions.

ITS: So let’s start off with the obvious, Iron Chef America. You guys are the first students to compete on the show. Did you feel a lot of pressure?

K&J: Our team from the Art Institute of Phoenix was invited and there were three of us including Tyler Burke. It was on television in the fall, but we filmed in July.

J: The show is all a blur to me. I know I was excited but then I slipped right into competition mode. The day of the announcement was pretty amazing. We were told months before to cancel our summer vacations but weren’t told why. Then they called the whole school together and announced it in front of everyone. I was mostly nervous because of all the chefs that would be watching.

K: During the filming, I didn’t feel the pressure as much as I did the day before. You would think it would be tough with all the cameras in our faces, but we held it together pretty well. We’ve competed with Certified Master Chefs looking over our shoulders, that’s nerve racking.

ITS: You just got back from a competition in Shanghai, China as well. Rumor has it you did really well.

K&J: Yeah, we won 8 out of 34 awards competing in the FHC International Culinary Competitions, the oldest and largest culinary competition in China.

ITS: Do you get a chance to tour around when you go to these places?

K&J: In Shanghai we did go site seeing and do a little shopping and stuff. It was awesome. In New York we got a few days off, too. Of course, we always find a way to eat at the local restaurants.

ITS: So what got you interested in cooking?

K: For me, it was visiting my Grandma Joy. Whenever I would go visit her, there is always something going on in the kitchen. Plus, she owns a diner in Libby, Montana. She doesn’t run it anymore, but she used to, and my mom even worked there. It had a small eating area but mostly was drive through.

J: My parents both worked so sometimes it was kind of fend for yourself. I learned to cook basics, and it made me curious. Even as a kid, I would watch Julia Child on television. Both of my grandmothers were good cooks too, and I am half Greek and half German, so there was always food around.

ITS: Are there any local chefs that particularly inspired you?

J: I went to EVIT (East Valley Technical Institute), and my senior year Chef Mike Turcotte helped me train for C-CAP to get a scholarship. He was the best and I owe him a lot. And, of course, Chef (Eric) Watson at the Art Institute.

K: Chef Watson, definitely. He is our competition coach. At first, he was very intimidating, and he pushed us to our limits and sometimes beyond. He challenged us all the time, but every day we would come back stronger for it.

ITS: So you work as a team, are you close?

K&J: When you are together every week you become like family. We don’t see as much of either as we used to now that we are kind of doing our own thing, but we are always talking (phone, texting, Facebook).

ITS: Do you have specific roles on the team when you are competing?

K&J: Not really. Our personalities are different. Katie is the planner and Julie is the “in the moment” person. When the competition starts, we have each other’s backs. Like with the cookies in Seattle and the apricots on Iron Chef.

K: When I messed up cookies in Seattle, Julie fixed them. When Julie had a problem with apricots on Iron Chef, I helped her.

J: Yeah, I overcooked the poached apricots and didn’t think I would have time to do them again. Then I turned around and there they were. It was like the apricots just magically appeared.

ITS: So where do you want to go with all of this

K: I want to pay off my student loans in two years and then go to London to work and travel.

J: I want to travel too, maybe Italy or Europe in general, but I am happy to play it as it comes.

Cinnamon, The Spice of Life

March 17, 2010 / Heidi Lee / 0 Comments

Welcome to Grandma’s kitchen, the warmest most welcoming place on earth. The freshly baked rolls are just out of the oven, you can hear the “drip drip” of the coffee pot, and you can smell that wonderful smell. This scent elicits warmth. This scent is one that can induce pure joy. Of course, it is the fresh spicy scent of cinnamon that is tickling your nose.

Cinnamon is one of the oldest medicinal spices; the essential oils of this spice have been used since about 2700 B.C.

Not only is this spice quite tasty, probably due to the fact we always relate it to cinnamon rolls and apple pie, but it also provides health benefits! The component cinnamaldehyde found in the essential oils of the spice is what gives cinnamon its spicy warm flavor. Cinnamaldehyde is an anti-inflammatory nutrient that has been shown to make blood platelets more resistant to clotting, making it a promoter as far as cardiovascular health is concerned (Rah, Rah, Cinnamon).

Another fascinating finding about cinnamon is its affect on blood sugars. Research has discovered that cinnamon stimulates insulin receptors within the body, making those with Type 2 diabetes more susceptible to their own insulin production. A study put out by the American Diabetes Association noted that as little as 1 gram (¼ to ½ teaspoon) of cinnamon (not cinnamon sugar, folks) not only dropped blood sugar levels, but also improved triglyceride, LDL cholesterol, and total cholesterol numbers! This is especially vital information since diabetes alone increases your risk for developing heart disease. Now how much do you want to go sprinkle that cinnamon into your next dish!?

Perhaps cinnamon can not fully be deemed the spice of life, but I am quite certain cinnamon definitely ranks high among the spices of health. Ideas to add Cinnamon into your daily dish include:

Sprinkle into your morning oatmeal to add a supplemental “warmth” factor
Create a cinnamon chip by baking whole wheat tortillas with a honey and cinnamon glaze
Toss into your morning (freshly ground!) coffee grounds. This “ups” the spicy, tongue-tingling flavor
What about the famous cinnamon and apples pairing? Of course, you could get some of that probiotic power by coupling it was some creamy luscious yogurt; sounds like my kind of dessert.
Place cinnamon sticks into a warm batch of freshly brewed tea and serve to your family.

Wherever you place it, you are ensured a warm, spicy, and health benefiting treat.

Here’s to your health!

Katie

Get more Health & Wellness advice by Clicking Here.

About Katie Paige Haarala

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu. She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

C-CAP Founder Richard Grausman’s Watercress Soup

March 14, 2010 / Heidi Lee / 0 Comments

Into the Soup’s event on March 22nd, WestSide ThrowDown, benefits Career’s in Culinary Arts Program (C-CAP). Richard Grausman is Founder and President of C-CAP which works with public schools across the nation to prepare high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP provides teacher training, scholarships, cooking competitions, job shadows, training and internships, college and career advising, and product and equipment donations.

Ingredients

1 tablespoon butter
3 leeks (white part only), washed and diced
1 ½ pounds zucchini, peeled and diced
4 cups chicken stock
1 bunch watercress, thick stems trimmed
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup heavy cream

In a 4-quart pot, heat the butter. Add the leeks and gently sauté over medium-low heat until softened, about 3 minutes.
Add the zucchini and sauté for 2 minutes without browning. Add the stock and simmer until the zucchini is just tender, 3 to 4 minutes.
Bring the soup to a boil and add the watercress. Reduce heat and simmer for 1 minute.
In a food processor or blender, blend the soup until smooth. Season with the salt and popper. (The soup can be prepared ahead to this point. Let cool to room temperature. Cover, and refrigerate. If serving the soup hot, bring back to a simmer before proceeding.)
Just before serving, stir in the cream.

This low-calorie (70 calories per serving) variation of the classic watercress soup uses zucchini in place of potatoes. The small amount of cream used to enrich the soup can be omitted, reducing the calories even further. This soup can be served hot or cold. If you are using a homemade chicken stock, the soup may jell when cold, making it too thick. If this happens, thin with water and adjust the seasonings. Try using yogurt instead of cream when the soup is cold. Serves 6.

From: At Home With the French Classics (Workman Publishing, 1988) by Richard Grausman.

Click Here for More Soups of the Week

The Passion of Pinot Noir

March 12, 2010 / Heidi Lee / 0 Comments

by Chef Larry Canepa

As a Chef and Educator, I have the rare and special opportunity to stimulate and observe the awakenings of young palettes with food and wine. Once in a while, there are special moments when all is right and astounding breakthroughs happen. I experienced just such a breakthrough recently over a special wine in our series.

For me wine is a living thing, and I love to contemplate how the sun was shining during the growing season, consider what the life of the people who grew the grapes was like, and imagine how all the elements translate into the wine.

I like how Pinot Noir, especially, evolves because it tastes so very different today than if I opened it on any other day. It is alive, and it continues to change constantly gaining complexity until it peaks; and then, it begins its steady inevitable decline.

Pinot Noir’s flavors can be haunting, brilliant, thrilling, subtle, and ancient. The Romans vinified this grape as early as the first century AD. It is without exception, the most sensual wine, and sharing its virtues is one of the most rewarding events for a wine lover. I remember my first sip of Pinot Noir over 30 years ago, but rediscovering its subtlety with new friends and novice wine lovers was a revelation.

I set out the glasses, prepared the tasting notes, and laid out the chocolate. The complexity of chocolate laced with a bit of orange and cloves paired with Pinot Noir brings new and challenging insights to the students’ palete by creating a subtle, rich, complex finish to an exciting wine awakening (more on food pairings in future articles).

Of all the classic grapes, Pinot Noir is the most difficult to make into wine. Technically, It is a hard grape to grow, and does well only in a few very special, magical pieces of land tucked away in corners of the world. The grape is thin skinned and ripens early. It mutates easily in the vineyard, is highly sensitive to climate changes and variations in soil compositions, and is unstable during winemaking. It’s not the survivor like Chardonnay or Cabernet, which can grow anywhere and thrive even when neglected. Pinot Noir needs constant care and attention, and only the most patient, dedicated, nurturing growers can do it. Only someone who really understands Pinot Noir’s potential can then coax it into its fullest expression. This enological gamble is what makes Pinot Noir all the more fascinating and irresistible.

The reputation of Pinot Noir is owed to the wines of Burgundy (Bourgogne), France, one of France’s most prestigious wine regions. For most of wine history, this small, thin stretch of hills, called the Côte d’ Or (“Slope of Gold”), is just one of a small handful of regions to achieve consistent success from the Pinot Noir vine. Due to the stringent growing requirements for Pinot Noir, it is produced in much smaller quantities than other popular red wines.

Pinot Noir is a sensual wine which is derived from the remarkably supple, silky textures and erotically earthy aromas they display. But how do you convey these attributes to a young novice? Do they have the reference points? I chose an uncomfortable path: let them find out for themselves!

An unguided tour of Pinot Noir seems unfair and reckless like experiencing an Indian food for the first time without coaching. So we began with a 2006 Erath Pinot Noir from Oregon. Black cherry aromas were underscored by sweet mandarin orange, clove-laced vanilla among subtle hints of anise and caramel. The wine opened on the palate and evolved into a supple silkiness.

We followed with a French Burgundy from a small region known as Marsannay. The wine’s dark red color indicated a wine with a beautiful structure. The ripe red fruit aromas of cherries and plum were present with smooth, silky tannins and nice longevity in the wooden finish.

Next was surprisingly delightful Nautilus Estate Marlborough Pinot Noir from New Zealand. Dark ruby in color, with an aroma of plums, dark fruits and a hint of spice, it offered a subtle complement to the chocolate. The palate was medium to full bodied with ripe fruit tannins and oak combining to give great structure and a silky texture.

I knew my allowing them to experience these wines on their own was a risk, but I felt it was risk worth the reward. I let them appreciate the aromas and tastes of violets, warm baked cherries, cigars, plums, damp earth, mushroom, worn leather, sweat and dry leaves; and I watched as they began to truly appreciate them. We’d pour, we’d swirl and smell, we’d observe the colors; but fighting the teacher instinct, I let them discover for themselves, without commentary.

And so it was worth the risk. The students embraced Pinot Noir with wild, hedonistic abandon, just as one might expect with our first taste of a great wine. All was right in the (wine) world. They felt the joy, clarity and a heightened sense of awareness about the power of wine and food.

Oh yes, and the chocolate.

Try Nautilus Estate Marlborough Pinot Noir at wine.com – Click Image

Try New World Pinot Noirs values at wine.com – Click Image:

About Larry Canepa

Chef Larry Canepa brings 30 years of Food and Wine experience to today’s adult culinary learners. He has worked in the Food & Wine business as Chef, caterer, sommelier and Food and Wine educator. He has taught culinary and restaurant operation classes at the International Culinary School at the Art Institute of Phoenix and Le Cordon Bleu, Scottsdale. His experiences include management and operation of free-standing restaurants, hotels and resorts. Chef Larry Canepa owned and operated the full service catering business, Dinner at Eight for 10 years in the Valley, specializing in intimate private dining and wine seminars. Larry Canepa has conducted seminars and lectures on coffee, tea, wine, etiquette, cooking and service for students, adults, continuing education classes and charitable organizations.

Capistrano’s Bakery

March 11, 2010 / Heidi Lee / 0 Comments

We are please to have a great partner like Capistrano’s Wholesale Bakery. We will be working with them to bring you the best content regarding one of our favorite foods, great bread. Check them out and look for their artisan breads at some of your favorite restaurants.