Endless Possibilities - Kids in the Kitchen

Can you believe this food was created by kids from ages 11 - 16? Not only is it beautiful - but delicious. Chef Rosemary Rutland and I had the pleasure of tasting these treats, and many more, while judging the week-ending challenge for Camp at Cooks Warehouse. Chef Carlin Breinig leads these fun expeditions into the world of cuisine for children and teens of all ages. In just 5 days, participants go from reading recipes to creating creative meals!

Rhythm and Food

What fun we had with food and music this week! Cancer Wellness at Piedmont Hospital and innovative musician Cindy Stark Reid hosted a creative workshop where participants made instruments out of food - and I used the same fruits and veggies to make lunch! Check out some of the food art and the lunch we enjoyed. And here's a beautiful and bright salad recipe that you can make in an instant and enjoy all week long:)

Spiced Carrot Salad

1 LB Carrots, peeled and cut into ¼” Slices

½ Tsp Sea Salt, or to taste

½ Tsp Teaspoon Cumin

½ Tsp Turmeric

¾ Tsp Smoked Paprika

½ Tsp Black Pepper

4 TB Olive Oil

1 Clove Garlic, Grated

2 TB Lemon Juice

2 TB Chopped Fresh Cilantro

Golden Raisins for Garnish

Step One Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and refresh with cold water.

Step Two In a medium pot or skillet, gently sauté the cumin, turmeric, paprika and black pepper in the olive oil for 2 - 3 minutes over medium heat until fragrant*. Add the garlic, and then add the carrots, lemon juice, and cilantro. Sauté over low heat for another 2-3 minutes, and remove from the heat. Garnish with golden raisins. Serve the carrots either warm or chilled.

FAST FOOD FACTS

Toasting spices in a dry pan or with oil is called “blooming”. This allows the essential oils to come to the surface of the spices and become fragrant.

When using turmeric in cooking, it’s a good idea to also add black pepper. This increases the bioavailability of the curcumin in turmeric – making it even better for you!

Corn is in Season!

This week I had the pleasure of developing recipes for a Lighter Southern Lunch to accompany a reading and book signing by my friend Amanda C. Gable. Her new book, The Confederate General Rides North has garnered her the Georgia Author of the Year Award for First Novel, as well as a New York Times Review! I had so much fun designing a twist on traditional Southern food - making it delicious but better eating. I have lots of recipes to share - which will be featured in upcoming issues of The Friday Four - but since it's corn season, I just had to share this recipe. No one will believe that you haven't used cream or butter!

Un-Creamed Corn

½ Cup 2% Milk
½ Cup Vegetable Stock
4 Cups Fresh Corn off the Cob, Divided
1 TB Honey or Agave Syrup
Sea Salt and Freshly Cracked Pepper to Taste
Minced Basil or Mint, or Combination of Both

Step One
Combine the milk, stock, half of the corn, and 1 TB honey in the blender. Add sea salt and pepper to taste. Blend until the mixture is a rough puree.

Step Two
Combine the remaining corn kernels with the corn purée in a stock pot and heat on the stovetop over medium for 5 – 10 minutes or until warm. Remove from the stove and stir in the minced herbs.

Cancer Wellness Center at Piedmont Fayette Opens

If you look at our smiling faces, you will know that we were very happy last Thursday night. Just a short drive south from Atlanta, the new Cancer Wellness Center at Piedmont Fayette Hospital celebrated its VIP Grand Opening! Chef Hans and I enjoyed cooking Indian Lentil Burgers, and Spicy Honey Cumin Shrimp and Okra for the over 200 visitors. What a beautiful new center! Designed by Daniel Montanez from Harris Fritz Architects, the new center boasts a fantastic kitchen full of Wolf and Subzero Appliances, great meeting and class space and even several huge aquariums full of colorful and exotic fish. I know the cancer patients and survivors, (and thrivers) will really enjoy spending time with each other in such a beautiful place. Congratulations and much thanks to all who have played such a big part in this important cancer community venue.

Woo Hoo - Time for Watermelon

Here in the South, it’s watermelon season again. Just because watermelon is sweet, juicy and delicious doesn’t mean its just for dessert. One of my excellent cooking assistants has sent me a flavorful and unusual recipe for a watermelon salad. Thanks Bill!

Watermelon Salad with Potato Vodka Feta Dressing

1 Head Bibb or Romaine Dressing
2 Cups Seedless Watermelon cut into 1” Cubes
½ Tsp Smoked Paprika
Chopped Mint Leaves for Garnish
*Potato Vodka Feta Dressing
Cover a salad plate with the lettuce. Top with the seedless watermelon and drizzle the dressing over the salad. Lightly sprinkle the smoked paprika over the dressing and garnish with the chopped mint.

*Potato Vodka Feta Dressing
1 Cup Sour Cream
½ Cup Light Mayonnaise
½ Cup Loosely Packed Fresh Mint Leaves Finely Chopped
2 - 3 oz Feta Cheese
1 - 1 ½ oz of Potato Vodka.
Stir together the sour cream, mayonnaise, mint and feta ingredients in a medium bowl. Drizzle in the vodka and continue stirring until the dressing becomes thick and creamy.

Recipe by Bill Thomas

Dinner Tonight - Fast and Delicious!

Just because I'm a chef doesn't mean that I don't have the same issues as everyone at dinnertime. Not enough time, ingredients in my frig and pantry. So for nights like this, I have a solution that both Mike and I love: Tortilla Pizzas. I throw whatever is available on, and we have dinner in 15 minutes. The secret is to keep your toppings simple and spare - too much and the thin tortilla won't hold it!

Tortilla Pizza

1 Large Whole Wheat Tortilla (My favorite brand is Tam-x-ico's, available in the dairy section of most grocery stores)
1 TB Grated Parmesan or Pecorino Romano
1 Thinly Sliced *Tomato
Kosher or Sea Salt and Freshly Ground Black Pepper to taste
1 Cup Grated Mozzarella, Fontina or Manchego Cheese
½ TB Extra Virgin Olive Oil
¼ Cup Julienned or Chopped Fresh Basil

Preheat the oven to 500F. Place the Tortilla on a Baking Sheet or a sheet of Aluminum Foil. (Or use a pizza stone and cook directly on the preheated stone.) Sprinkle the tortilla with the Parmesan, and place the tomato on top of it. Sprinkle with Salt and Pepper to taste. Scatter the mozzarella over this and top with a drizzle of the olive oil. Bake for 7-8 minutes or until the cheese has melted. Remove from the oven and garnish with the fresh basil. Set aside for a few minutes to cool and cut into wedges.

*If your tomato is ripe and juicy, slice it and place it on a paper towel or clean kitchen towel. Roll it up and let sit for about 5 minutes to remove any extra juice, before placing it on the pizza.

And to drink:

Loads of dark red juicy fruit taste and an aroma of violets and berries makes Southern Italian Sangiovese a winner with easy Tortilla Pizza. Did you know the Sangiovese grape is the same grape used for Chianti, a traditional choice for pizza and pasta? Wine Advocate Antonio Galloni gives Di Majo Norante a score of 90 points. I agree. You can find it at Cost Plus World Market for about $10 a bottle.

Flavors of Forysth!

Congratulations to the event planners for the First Annual Flavors of Forsyth! Over 10,000 "Forsyth-ens" enjoyed over 30 restaurants, fun entertainment and crafts at the fun festival last Thursday. The event, held at the attractive open-air Avenues of Forysth, benefited the United Way of Forsyth. I had the pleasure of being one of the judges for the cooking competition - and what a job I had! Almost 40 different entries from appetizers to desserts. (Check out the wowza pie platter in front of us in the photo.) We managed to pick 4 winners from the 4 categories - but it was a tough job. Bre, Amy, Mark and I achieved at least a taste from every single beautiful plate - sighing over the fact we couldn't finish.