Long Island Chef Service - Home Cooking Consultant - Private Cooking Classes

We're now listed on FoodBlogroll.com

2009-07-11T09:21:00.002-04:00

I'm proud to announce that this blog has just been added to foodieblogroll.com. This website compiles an amazing collection of blogs about food. It's an honor to be among them!

When "Pasta" is just not pasta

2009-07-06T18:43:00.003-04:00

For many years now, I've tried to find suitable substitutes for real Italian pasta. Not because I personally wanted to eat it, but because the ever increasing population of diabetics and those who are looking to reduce the "white" products (i.e. flour, sugar, white rice, bread, etc) from their diets. I truly don't mind being a guinea pig to try new products since I like to have personal knowledge of the product before I go and feed it to clients or friends and family.

I thought I would share my findings thus far:

Whole Wheat Pasta - any brand. I can't eat it with marinara sauce. I can barely eat it right after it's cooked. It's too "gummy" for my taste. I really love my pasta "al dente" which is practically impossible to do with whole wheat pasta products. However, I do find that if you use whole grain pasta in a baked pasta dish or even a liquidy cold salad, it stands up nicely.

Dreamfield's - this pasta product has more protein and less carbs than traditional pasta products. And, it cooks up almost like the real thing. This pasta can be served with red sauce or any other favorite pasta sauce and there is no noticeable conflict in taste as there is with whole wheat pastas. I am a big fan of this product that is sometimes hard to find in all the different shapes. They only make a few kinds.

Barilla Plus - this pasta is up there with Dreamfield's as far as having more protein (from bean flour) and that it cooks almost like the real thing. So when you can't find one, you can substitute the other.

Food for Life Ezekial 4:9 Whole Grain Pasta Penne - this IS NOT PASTA. It's really dense, gummy, and chewy. The taste is so strong you can't drown it out with any type of sauce. I ate it because it's "good for me"...but it was not pleasant. I don't recommend this product at all. However, I absolutely LOVE Ezekial bread, toasted with nut butter and homemade strawberry jam. I suppose if you could toast the pasta, it might taste better?!

Rice noodles - no particular brand. Only a good, in my opinion, for asian dishes. Rice "pasta" is very hard to keep "al dente" and have it taste good.

So this is where I am so far. If you know of another product brand I should try, please comment on this post. I will keep posting the results as they come in.

Father's Day Grilling

2009-06-08T21:11:00.008-04:00

Nothing pleases me more than when Father's Day roles around. Okay, partly because that week is my birthday, but the other reason is the excuse of finally getting outside to have a grill-fest. The sun is finally shining more, the evenings are longer, and the air is laced with delicious grilled aromas.

Several years ago I developed a peach grilling sauce which I'd like to share with you. I hope you come to like it as much as my family does. Happy Father's Day! I wish you the best bbq ever!

Chef Lia's Peach Grilling Sauce

The luscious blend of peaches, red peppers and ginger seasoned with brown sugar and spices creates a deliciously sweet and spicy barbeque sauce that can be used over a variety of meats and seafood. We developed this recipe in the field, under real camping conditions, and something about grilling out in the woods made us fall in love with this sauce.

1/2 cup green onions, chopped
2 garlic cloves, minced
1 tablespoon butter
2 pounds fresh peaches, peeled and chopped
1/2 cup light brown sugar, packed
3/4 cup peach preserves
1/4 cup rice vinegar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon cayenne pepper, optional
1/2 teaspoon paprika
1/2 teaspoon onion powder

1. Heat a large skillet over medium high heat and add the butter until just melted. Cook the onions and garlic in the butter until just tender. Remove from the heat and set aside.

2. Wash the fresh peaches. Peel and pit the peaches and chop into small pieces. Place peaches in a food processor or blender and process until the peaches are very finely chopped. Transfer the chopped peaches to a large saucepan.

3. [Chef's Note: To easily peel peaches, cut a small "X" in the bottom blossom end of the peach. Place in boiling water for about 30 to 60 seconds until the skin starts to wrinkle. Immediately remove peaches from boiling water and place in a bowl filled with ice water to cool. The peels will come off easily.]

4. Place the onion mixture in the food processor and process until finely chopped. Add to the peach mixture. Mix in the remaining 10 ingredients (brown sugar through onion powder) and mix thoroughly. Bring to a boil and reduce heat to a simmer. Simmer uncovered on low heat for about 10 minutes, stirring occasionally until the sauce thickens a bit.

5. Remove from the heat and cool. Place in a covered container and refrigerate for up to one week or store in the freezer for up to 2 months.

6. Brush peach sauce over your favorite meats during the last 15 minutes of grilling Be careful not to use too much, or to put it on too early, as the sugars may burn. Pour additional sauce on top after grilling for even more flavor.

May 9 2009 Stamp Out Hunger on Long Island!

2009-05-01T08:13:00.003-04:00

Letter Carriers Nationwide Food Drive
May 9, 2009

How YOU Can Help! It’s simple. Place non-perishable food items next to your mailbox for your letter carrier to pick up, or bring food donations to your local post office on Saturday, May 9.

Want to know more? Want to Volunteer? Visit us at www.stampouthungerli.com.

Come on Long Island....help feed our families in need.

Wine and Food Matcher

2009-04-30T08:20:00.003-04:00

I stumbled upon this fabulous widget that allows you to search for food and wine matches. I admit that I'm not the most savvy when it comes to the various wine and food combinations. Natatalie MacLean is a well-know wine expert and this widget is one of the most helpful tools I have found in years!

Try it for your menu this weekend. You'll see how fabulous this wine matcher is. And visit her website nataliemaclean.com as well as it is a valuable resource for everything wine.

Italian Pasta Party

2009-04-17T13:33:00.002-04:00

Here's an article that I wrote about throwing your own Children's Pasta Party. If you'd like to hire a chef to do this cooking party with you on Long Island, give us a call!

Bon Appetit!

Chef Lia

Cooking with Kids: How to Throw An Italian Pasta Party
Freshly prepared pasta, marinara sauce and homemade meatballs are a great way to involve children in helping to prepare the perfect party meal.
http://www.associatedcontent.comarticle/1627942/cooking_with_kids_how_to_throw_an_italian.html

Green Cooking

2009-03-14T19:51:00.005-04:00

Ok, there's been way too much hype on being green. So much so, that companies are now making many green profits by producing green products. In my dictionary, though, cooking green means literally cooking something green! But we'll get to that later.

There are many ways to "cook green" or in other words, without destroying our environment. Some of the ways in which to do this is to utilize containers that are reusable to store food such as glass corning or pyrex dishes. They come in many sizes and can be used right from the fridge to the oven or microwave. You will save a bunch of money on throw away plastic containers and you will also help to keep that stuff from the overflowing land fills.

Another way to be green in the kitchen is to utilize environmentally friendly products to clean with. There's so many brands out there to choose from. Pick one you like and go with it. Or make your own cleaners. There's a variety of resources on the web to show you how to make a great cleaner out of vinegar and water, or baking soda, or other natural ingredients.

There's even green cookware, that is, cookware that is made with a nonstick coating that doesn't give off poisonous gases when cooking. Now that one is a great improvement for us home cooks. You're already pretty green if you've used stainless steel, cast iron, or enameled cast iron which were always green and last a lifetime. But every home usually has at least one nonstick pan so I'm all for getting one of the newer ones that is both better for you and the planet. I've thrown way too many nonstick pans out in the garbage over the years since the finish always degrades. Next pan will be green, I promise!

A final way to be green...utilize local ingredients, where possible. This is more difficult here on Long Island in the winter...so I can't say that this task will be an easy one. But if you do visit our local farm stands in summer...than that's wonderful. This not only helps our planet but it keeps our farmers on Long Island! And, if you can't buy local than shop local, that is at the nearest store to your home to save on energy. Or at least ride your bike once in a while to the local market with a nice big backpack to carry your groceries in!

So back to Green Cooking and my definition therein. I share with you a quick green cooking recipe I made tonight for dinner. Takes but a few minutes and is oh so delicious!

Italian Style Steamed Spinach

1 package baby spinach
1 clove garlic pressed
2 tablespoons good quality extra virgin olive oil, for drizzling
Salt and Pepper, to taste
2 tablespoons pignolia nuts (pine nuts)

Place the spinach and pressed garlic in a microwave safe dish and cover with a vented plate cover (this is green since I don't use plastic wrap to cover dishes in the microwave..oh, and using the microwave is green since it uses less energy to cook food quickly). Cook on high for 1 minute until the spinach is wilted.

Drizzle the olive oil and season with salt and pepper. Toss with pine nuts and serve.

Cook More, Eat at Home - The Survey Says!

2009-01-14T20:10:00.007-05:00

I was just asked to answer a poll question from the FoodFit website,
"What's your food-related goal for 2009? The choices were:

Avoid sugar
Keep a food diary
Be a better grocery shopper
Cook more, eat out less

I, of course, chose cook more, eat out less since avoiding sugar and keeping a food diary don't appeal to me and I already am terrific at grocery shopping. The main reason for answering the question was to see what other folks goals are. I was extremely pleased to see that the majority want to cook more and eat out less. See the results below.

What's your food-related goal for 2009?

Avoid sugar 24%

Keep a food diary 28%

Be a better grocery shopper 19%

Cook more, eat out less 29%

Ok. So as of the writing of this blog entry there was a small margin between keeping a diary and cooking more. The interesting thing is that people are starting to care about what they eat. Home cooked food is really delicious and can be as elegant or simple as you wish. That's the fun of it. And, when you make meals yourself and enjoy them with family and friends, well there's just nothing more rewarding and enjoyable.

Eating out less is a great goal because it reaps you many rewards both health-wise and money-wise. By cooking foods yourself, you can control what goes into your meal. If you were torn between avoiding sugar and cooking more, well now you can do both! It also gets you to spend more quality time with family. Get everyone involved in the process. Kids are a great help in the kitchen and with proper supervision, can complete parts of the meal on their own. Or they can help in planning the meals and grocery shopping. And, of course, there's significant cost control as long as you avoid the packaged food, snacks and candy aisles!

When planning meals, plan to make extra so you can utilize the leftovers in another dish. And, also try to make weeknight meal planning easier. A hearty soup with a salad and good bread makes a fabulous, quick and filling meal. You'll save dollars too when you start to only shop around the borders of the supermarket, where the fresh food, dairy, and meats are.

If you'd like to learn more about how to cook great meals at home and you live in the NY Metro area, contact us. Our personal chefs can help plan a customized cooking lesson right in your own home (serving the Long Island and NY City areas of New York).

Long Island Personal Chef Sweepstakes 2008

2008-12-03T12:56:00.007-05:00

2008 has been a challenging year for everyone including our Personal Chefs here at Home Cooking Consultant. However, we feel fortunate that our clients have allowed us to continue what we love to do - serving delicious meals or cooking together with our cooking class students. Even in this down economy we have successfully continued preparing special dinners, taught many cooking classes or helped clients prepare special holiday meals.

To celebrate our success serving the Long Island community and to thank all the wonderful people out there who have used our services over the years, we are holding a Personal Chef Sweepstakes from December 1, 2008 - January 3, 2009. (This sweepstakes is only available to entrants in Nassau and Suffolk County, Long Island, NY).

Even if you haven't tried a Home Cooking Consultant personal chef service, winning one of the three personal chef prizes can be a great introduction. So don't wait...enter now! And, tell your friends who live on Long Island as well. You never know who will win. Winners will be posted on the Home Cooking Consultant website in January.
Good luck!

Indian-Style Butternut Squash Soup in a Flash!

2008-10-03T10:03:00.005-04:00

There's nothing better to warm the soul that a great bowl of soup. Yesterday, as I stared at the fabulous looking butternut squash and apples I purchased at a local Long Island farm stand, I dreamed of all the things I could do with it. With dinner fast approaching, I needed something quick. A pressure cooker (of which I have many different kinds) is a great tool for fast, delicious soups in a hurry.

I tweaked the recipe below that I found in my endless quantities of recipes and it was a big hit with the family. (They aren't big butternut squash fans, but I think I have some converts!). If you don't have a pressure cooker, you'll need to vary the time it takes to make this recipe. (I've made notes in each step, where appropriate).

Enjoy!

Chef Lia

Indian-Style Butternut Squash Soup

Serves 4 to 6

2 Small Butternut or Acorn Squash, halved, seeded
1/2 Cup Water
3 cloves garlic, chopped
1 Medium Onion, peeled, chopped
3 Celery Ribs, peeled, chopped
3 Small Carrots, peeled, chopped
1 Tablespoon Mild Curry Paste (Indian-Curry style) - (to 1 1/2)
2 Cups Chicken Stock - (to 3)
2 Tart Apples, Like Granny Smith, sliced
Oil, as needed
Butter, as needed
Plain Yogurt, for serving

1. Place trivet in bottom of 5-quart or larger pressure cooker. Add squash and water. (If you don't have a pressure cooker, place the squash in a large dutch oven with the same amount of water).

2. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 minutes. (Alternative: bring to boil, lower heat and simmer, covered for about 1 hour or until soft).

3. Remove from heat and use Natural Release Method. (Alternative: Remove squash from dutch oven and set aside to cool).

4. When squash is cool, scoop it from its skin with a spoon.

5. While squash is cooling, saute apple slices in butter until carmelized.

6. Remove liquid from pressure cooker (or dutch oven) and saute the onion, celery and carrots in a small amount of oil, until soft but not brown.

7. Add the curry paste (use your taste here...), squash, carmelized apples, and stock and bring to a boil, stirring occasionally.

8. Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 10 minutes. (Alternative: bring soup to a boil, lower heat and simmer for 30 minutes).

9. Remove from heat and use Natural Release Method. (Alternative: remove dutch oven from heat and cool slightly).

10. Puree the soup in the pressure cooker (or dutch oven) using a hand blender. Add additional stock if a thinner consistency is desired. (If you don't own a hand blender, use your regular blender and blend in batches. Be sure to not cover the blender completely and use a towel over it to avoid a massive mess).

11. Taste the soup and season with salt and pepper, to taste. (If you're like me and love indian food, you can add some curry powder and ground cumin for additional pizzaz!). Top individual soup portions with a tablespoon of yogurt and serve.

NOTE: Leftovers reheat wonderfully. You can freeze for up to a month or keep in the refrigerator for up to 3 days.

Consumers Paying More for Less - Packages Get Smaller

2008-09-03T19:42:00.006-04:00

I recently read an article from a magazine called "Food & Beverage Packaging". Although I don't do any packaging other than put away meals that I've prepared for clients, I find the magazine a very interesting read. I would like to share my thoughts on the article titled "Food Packages Keep Shrinking.

The downsizing of food has now turned towards the packaging area. In recent years, we've seen food manufacturers miniaturize our favorite snacks to make them more "healthy" for us. But, in fact, they made everything smaller, so you would pay more for less.

Now, even the quantities of the packages are being reduced. Take for example a box of pasta. If you look closely, not every brand or box is a full pound (16-ounces). And, how about those snack bags. They keep getting smaller, and smaller...yes better for our waistlines, but again, you are paying a lot more for less product.

Cereals are another area where you don't get what you think you are paying for. Kellogg has reduced some of their cereals by an average of 2.4 ounces.

Even ice cream is becoming smaller. Take for example Dreyer's and Edy's ice cream are among many other major ice cream manufacturers who have reduced their containers from 1.75 to 1.5 quarts.

So why are they doing this. Of course, they don't want to have to "raise" prices for fear you will not purchase the product. But if you're not paying attention and you just take the package off the shelf today and it's the same price, you don't realize your paying more for less.

Ok. So the good news is we are all going to eat a lot less in the coming months. My advice to you, though, if it's a healthy product, just keep an eye on the cost per ounce, etc. You can shop brands to see who is "giving" you more for less. And don't discount the the store brands. They are typically private labeled by the major manufacturers for the large grocery stores and mega-marts.

Also, keep an eye out for companies advertising that they aren't downsizing their products. You might still get a great competitive product for a good price.

Personally I wish we could go back to the days of old where almost all of the groceries were in large bins and you bought just what you needed. Simple brown bags carried each item. I am so overwhelmed by the abundance of packaging materials for some very simple products. How much waste we have, but alas it does keep things on the shelf longer. So what we pay extra for in packaging ends up paying for longevity of the products we love to keep around.

Happy, educated food shopping!

Sept 7th is Grandparents Day

2008-08-27T11:30:00.001-04:00

Just thought I would reminisce a bit about Grandparents. I can't tell you how wonderful it was to have known my grandmother for 30 years. She passed on at 92, but up until that time, she was spry as ever.

So how does this relate to food? Well, I used to cook every holiday with Grandma. And, when it wasn't the holidays, I would cook our weekday meals for her and Grandpa. Grandpa was a relatively good cook. He had to be, he was one of the top sales people for Progresso Foods in the NY City area. It was amazing to have so many Italian goodies at my disposal. Our pantry was well stocked.

Grandparents are usually tied to food in some way, whether it's Grandma's cookies or special dinners. But with my Grandma, it was the sheer joy she gave me when she oohed and ahhed about my meals. After all, I was only a kid, and for her to enjoy my creations put a huge smile on my face.

So this year...remember your Grandparents for all the food history and memories they pass on to you. And try to spend the day cooking or at least sharing a fabulous meal with them!

Menu Planning Made Easy!

2008-07-24T19:52:00.005-04:00

As a personal chef who does menu planning on a weekly and sometimes daily basis, I can honestly agree that it can be time consuming and frustrating at times. Especially when you are trying to stick to a diet for a variety of health reasons.

About a year ago, I happened upon this website, SavingDinner.com, that is really pretty neat. They provide weekly menus, depending upon your preference, complete with a shopping list and the recipes. It's a fabulous tool that can save you time and also money on groceries. With rising costs, it's almost a necessity now to shop with a list. What's better than not to have to create the list!

So if you like cooking, but just don't want the hassle of planning the meals, SavingDinner .com will most likely be a great resource for you.

Happy cooking!

Home Cooking Parties Make Interesting Bridal Party Ideas

2008-07-11T15:37:00.007-04:00

We've already told you the many reasons to hire a personal chef and cooking lessons is one of these reasons. Interactive cooking classes have been growing in popularity. Hosting hands-on cooking class as entertainment in your own home is a "good thing" for a bridal party according to Martha Stewart and her bloggers! See the blog at Martha Stewart Weddings

Interactive cooking classes in your own kitchen conducted by one of our trained chefs is perfect for any occasion and makes a great gift that is unique and very thoughtful!

Happy cooking,

Chef Lia Soscia, CPC

The Freshman 15, or 20, or 25

2008-06-17T17:05:00.002-04:00

I just had to share this with you as I feel it's explains the reasons why college students gain weight. Vincent does offer some simple solutions, but I feel that all college students should be taught to cook quick and healthy meals before they go off to school. Home Cooking Consultant lessons are personalized so that we can determine the best way for you to prepare your meals depending upon your individual school living arrangements. (Sorry, lessons are only available in Long Island, NYC, and Northern NJ).

So, cook for yourself and implement Vincent's ideas...and you should avoid all those added pounds.

The Freshman 15, or 20, or 25
By Vincent St. James

Now I remember being a freshman in college, and let me tell you, there are a couple of key things to keep in mind (that most people don't). One is how to manage your time, another is how to manage your money , and last but certainly not least is how to manage your health (what most don't realize is that all three are closely related).

So...why does this happen?
There are plenty of reasons why poor little freshmen come in skinny (I know... we'll have to make believe they came in skinny to begin with) and go back home after year one weighing in twenty pounds heavier. For the nerds, studying means munching. Chemistry? Not without chips. Pizza? Yeah, it helps with the math. This is all due to stress that accumulates with the pressure of performing well and acing those exams. Stress leads to "false" hunger; false because you're not really hungry and just need to do SOMETHING to keep from going crazy.
Couple this with the fact that you are now on your own (for all of those out-of-towners). Fast food quickly becomes your best friend as its time efficient (even though you procrastinate so that's really pointless) and keeps the need for cooking knowledge at a basic minimum. Why study the art of making some rice when you can just by a cheeseburger at McDonald's?

Most students will make friends, and hence study groups, and hence order this stuff in bulks. Now that you all are doing it together, the problem is magnified. If you showed any restraint before, that all goes out the window and you'll find yourself asking "can you pass the dip?"

Not all of the problems are with eating. A main problem is the lack of exercise. Students do not plan for workout time, or maybe classes take over and there IS no time (or at least it feels that way). These (used by themselves or in combination) are usually the excuses that students use when asked "how much do you weigh now?"

Solutions

Don't lose hope! All of these reasons for the freshman fifteen are common...but they are also B.S. excuses. It doesn't take much for students to keep or even improve their figure. First, if time is a problem, you have to organize a schedule. If you can study math and history, you can also take notes on what to do today. Be focused...treat your health like it is your most important class. Write down goals and male it a point to stick to them. Grade yourself if you have to and strive for an A. And remember to start asap or it will be harder to fix this!
Quick workouts will be your friend.

When I was a freshman I barely ever went to the gym, instead I had alternative ways if staying fit. Did you HEAR that? You don't even have to go to the gym, people! I did two sets of pushups every other morning and jogged for fifteen minutes three times a week (jog a little faster than usual to optimize your workout). That was ALMOST enough to keep me in shape... dieting was just as important.

Don't ever buy chips, soda pop, cookies...you will almost surely find those at campus events for FREE. Be smart, don't waste money on that. Instead, stakeout your local convenience for easy to make rice and meat packages or salads and pasta for vegetarians. Eat small meals often. Have your meals for the day done in the morning so that later all you have to do is serve yourself. Six small meals is much better than one or two big ones.

Eat healthy snacks. No candy bars. Try Special K bars, granola bars, or protein bars to eat in between classes and meals. Add a sip or two of water and you shouldn't be too hungry until dinner time. This is good because you avoid eating fattening sweets and avoid eating too much at dinner.

If you eat less, you will be spending less money and gaining less pounds. There is a correlation there, for those of you that don't know. We want to fatten up your wallets, not your stomachs. Look for healthy snacks, eat lots of fruit...LOTS of fruit and/or vegetables. In the end, you will look great, feel great, be healthier, and have much higher self-esteem. The best part is you'll make being healthy a way of life, a habit without knowing it. Just discipline yourself for about 21 straight days. Remember, the sooner the better, and its never too late to start.

Vincent St. James is an author with thecollegeguys.com who specializes in personal fitness as well as personal finance. Read more from Vincent at thecollegeguys.com.

Article Source: http://EzineArticles.com/?expert=Vincent_St._James
http://EzineArticles.com/?The-Freshman-15,-or-20,-or-25&id=59163

Father's Day Favorite - Lemon Meringue Pie

2008-06-05T09:45:00.005-04:00

Cooking has always been a way for me to show others how much I love and care for them. Nothing says "I Love You" better than a great meal or special dessert. I have fond memories of making Lemon Meringue Pie for my Dad on Father's Day and for his birthday. It was his favorite dessert and having one homemade, well that just made him give up the car for a great night out with my friends!

There's nothing too difficult about preparing this pie, except that it's best when made the day you will be enjoying it. The hardest part is cooking the meringue just so to get that ultimate crust on those sweet egg whites.

So here I share a version from Sunkist that is similar to my old favorite. I hope you and Dad enjoy it too this Father's Day.

Easy Lemon Meringue Pie - courtesy of Sunkist.com

4 1/3 Oz. Pudding Mix, lemon flavor (not instant)
3/4 Cups Sugar
3 Cups Water
3 Tbsp. Lemon Juice
3 Egg Yolks, well beaten
1/2 Lemon Peel, grated
1 Graham Cracker Crumb Pie Crust (9-inch) thawed and baked or refrigerated crust, formed and baked

Egg Meringue (see below)
3 Each Egg Whites
1/4 Teaspoon Cream of Tartar
6 Tablespoons Sugar

1. In saucepan, thoroughly combine pudding mix and sugar.

2. Gradually blend in water and lemon juice.

3. Stir in egg yolks.

4. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened.

5. Stir in lemon peel.

6. Pour into baked pie crust

7. Top with Three-Egg Meringue (see instructions below), sealing well at edges.

8. Bake at 350 degrees F for 12 to 15 minutes.

9. Cool for 2-1/2 to 3 hours before serving.

10. Refrigerate leftovers.

THREE-EGG MERINGUE:

11. In bowl, with electric mixer, beat 3 egg whites with 1/4 tsp. cream of tartar until foamy.

12. Gradually add 6 tbsp. sugar and beat until stiff peaks form.

Photo: Courtesy sunkist.com

So what 100 calories

2008-04-14T08:36:00.004-04:00

Chef Phil Andriano has been teaching people how to eat healthy for over 10 years. He has a very interesting look into the new marketing practice of many food manufacturers. Unhealthy snacks in 100 calorie packages. Read on and hear what Chef Phil has to say!

[And, for those of you who are not aware - Chef Phil is available - here in the NY Metro Area for private cooking lessons. If you're interested in learning more about his diet plans and cooking healthy - visit us at Home Cooking Consultant ].

So what's all the hype about? A 100 calorie snack pack, bet you can't eat just one! So it seems now, that those sneaky manufacturers of processed "joy foods" are jumping on the 'portion control wagon'. Well anything for a buck or should I say 'fix'. Their downsizing those sugary simple carbohydrates and hydrogenated super saturated fats from their oversized packages to an even smaller package, but still with the same 'bad' stuff. It doesn't matter how small you go it's still the same calorie laden, bad for you, food. Instead of overdosing on the whole bag of mega calories, the suggestion is to eat one tenth of the bag which has only 100 calories and seven miniature cookies, for what, your good health!

It seems that they believe we have lost all understanding of what a healthy diet is, and how to achieve it. They think were dumb and drowning in our own diet woes, totally unaware. But as knowledgeable dieters we know that the path to good health is through a 40/30/30 balance of macronutrients (Proteins, Complex Carbohydrates and Favorable Fats) the body's building blocks. A package of simple carbohydrates with 100 calories is not going to do us any good; we will only and quickly indulge over and over again consuming more, bad empty calories. We know that in order for a snack to be healthy we must first balance it and include proteins and favorable fats with good carbohydrates, and our goal as serious dieters is to consume only healthy nutritious calories.

So, I'll give those manufacturers of processed foods the benefit of the doubt, and lets hope they really don't know what their doing, instead of trying to rip us off. Yet, there are some noble attempts, 100 calories is a pretty good starting point to begin watching those calories go down, but wouldn't you rather have a nice piece of fruit, a complex carbohydrate with some good old cheese protein for a 100 calorie snack.

Remember what they say: "An Apple a Day with Two pieces of String Cheese Keeps the Doctor Away".

Truly,

Chef Phil Andriano
Corporate Executive Chef
Chefs Diet

Who needs flowers and candy? Try luscious dried fruits!

2008-02-15T13:49:00.005-05:00

When my husband asked me what I wanted for Valentine's Day this year (he asks so he doesn't end up buying me something I don't want...say for example, jewelry) I told him I had been craving dried fruits from this company called Meduri World Delights (www.meduriworlddelights.com).

I've received their catalog several times and truly the pictures of the fruits (see the photo from their website of the pink lady apples at left) make your mouth water. Since they aren't inexpensive like the kind you buy at the supermarket, it was worth saving these for a special occasion. And, I am truly amazed at the quality and flavor of each of the ones I've received.

The dried berries mix is delightful in my morning oatmeal. And, the apple slices are so addicting, I may never eat a fresh apple again! The peaches, which I crave but can't appreciate during the winter months, are so sweet, you'd think it was summer.

I've only had a chance to eat them out the package, but I'm imagining all the possibilities of recipes with these delectable fruits. There is a crostata I am dreaming of, where you would soak the apple slices in an almond flavored liqueur to give them some moisture for baking (however, please let me tell you that these dried fruits are far from dried out! They are so moist and chewy...they don't need too much liquid to make them bakable.

I also envision a wonderful fruit compote that I can serve over grilled fish or chicken. Or how about a dried fruit stuffing for that roast pork tenderloin. The options are overwhelming and if only I had more time to play today, I would be making one of these dishes now! And, I can't wait until I run out as I will be ordering from them again.

So go ahead and treat yourself. You won't be sorry!

Flat Belly Diet - for real?

2008-02-06T15:13:00.000-05:00

I recently read an article in Prevention Magazine that there are 5 foods that you can eat, that will help to flatten your belly. It also stated that there would be no exercise involved and that in the first week alone, you can dramatically lose inches and pounds. Well, my interest was peaked since a flat belly was never something I've had.

To net it out, here is a summary from flatbellydiet.com. MUFA (MOO-fah) is a term that nutritionists have been using for years. It stands for monounsaturated fatty acid, a type of heart-healthy, disease-fighting, "good" fat found in foods like almonds, peanut butter, olive oil, avocado, even chocolate. MUFAs are an unsaturated fat, and have the exact opposite effect of the unhealthy saturated and trans fats you've heard about in the news. According to exciting new research, MUFAs can actually help you lose weight, specifically around your middle.

Nuts, chocolate, olive oil, avocados, and olives...what's not to love! Ever since I read this article, I have been spreading olive tapenade on everything I can think of, pita chips, english muffins, sandwiches (instead of mayo, yum!). Avocados are showing up more in my salads and a handful of nuts is always in reach. I'm in heaven since these foods are very meditteranean and I love that style of food.

After reviewing the diet book, I realized that the program is not that different than others I've perused over the years. You still have to limit the number of calories you consume in a day, cut out coffee (no can do!) and other non-essential treats, and exercise (at least a bit) to really see results. You also have to change your eating habits and attitude about dieting and making healthy choices. However, it does take the mystery out of being able to include foods that you really love that you thought were not good for you or too fattening. Yes, there's yet another spin on healthy eating as we enter another dieting season.

To learn more visit flatbellydiet.com

Valentine's Day Dinner - Glazed Kobe Beef Steak with Boniato and Smoked Ham Puree

2008-01-14T13:22:00.000-05:00

Since Valentine's Day is coming and we here at Home Cooking Consultant are supporting healthy-heart cooking, I'd like to share with you this fabulous meal idea from my friend, Chef Phil. Cooking a romantic meal at home is probably one of the nicest things you can do for your loved ones.

This year, rather than going out to a noisy and crowded restaurant that serves high fat, high calorie foods. Instead, plan to prepare a wonderfully delicious and healthy meal while listening to your favorite music and sipping on your favorite beverage right in your own kitchen.

I found this particular recipe very enticing and interesting. It's amazing that every so often, I am stumped by an ingredient in a recipe. No matter how much I cook, I'm always learning something new. Perhaps you were unaware, too, of what a Boniato is. It is a tropical sweet potato also known as batats or camote. It is a member of the morning glory family. It is extremely popular in South Florida and among the hispanic community. It is easily distinguished from other sweet potatoes by its pink to burgundy-colored skin and its white or
cream-colored flesh. It is also much fluffier and drier, and less sweet than the yellow or orange-fleshed sweet potato. The boniato can be used similar to other sweet potatoes, although it will not be as sweet. It has a subtle flavor but can be overwhelmed easily by heavy seasonings. It is packed with healthy carbs, protein and vitamin C.

This complete meal below takes a balanced approach of 40% low-fat protein, 30% low-glycemic load carbs, and 30% heart-healthy monosaturated fats. This provides the perfect balance of a variety of foods to sustain a healthy, but luxurious diet!

Glazed Kobe Beef Steak with Boniato and Smoked Ham Puree, Grilled Asparagus and Tangy Pepper Jelly

Created by, Chef Phil Andriano

Serves 2

To Marinate the Steak

1/2 cup teriyaki sauce
1 teaspoon ginger powder
1 teaspoon garlic powder
2 tablespoons fructose (fruit sugar)
2 teaspoons soy oil
2 (4-ounce) Kobe beef shell steaks

Combine the teriyaki sauce with the ginger powder, garlic powder, sugar and oil in a small saucepan. Heat over medium-high heat to a boil. Reduce heat and simmer just until the sauce is reduced to a glaze consistency. Remove from the heat and let cool completely. Pour half the glaze over the steak and marinate for 30 minutes at room temperature. Reserve the remaining glaze.

To prepare the Tangy Pepper Jelly

1/2 cup cider vinegar
2 tablespoons fructose (fruit sugar)
1/2 cup sweet red pepper, diced
2 teaspoons, jalapeno peppers, diced
2 teaspoons Arrowroot, combined with 2 teaspoons water to make a slurry

In a small saucepan, combine the vinegar, sugar, and peppers. Bring to a boil and add the arrowroot slurry to thicken. Remove from the heat, and let the jelly cool.

To prepare Whipped Boniato

1 cup boniato, peeled and cubed
1/4 cup skim milk
1/4 cup crisp cooked bacon, diced (reserve a teaspoon of bacon fat to coat asparagus spears)

In a large saucepan filled with cold water, add the boniato cubes. Bring to a boil and simmer until soft about 6 - 10 minutes.

In a medium saucepan, heat the milk until simmering. Remove from heat and add cooked boniato, diced cooked bacon and whip with a mixer until smooth.

To complete the meal: Preheat a grill pan or outdoor grill. Place marinated steaks on grill and cook to desired degree of doneness. Remove steaks to a warm platter and cover with foil for 10 minutes before slicing. Add the asparagus spears to the grill. Grill until tender about 6 minutes.

To serve: Place the whipped boniato on a plate, slice the steak into thin slices and place on top of boniato. Pour remaining glaze over beef. Place grilled asparagus spears around the plate and garnish with the pepper jelly.

Perhaps you'd like to learn more interesting dishes like this one? Chef Phil is available for healthy cooking lessons. Contact us for more information.

"Go Red for Women" - Healthy-Cooking Program

2008-01-10T20:24:00.000-05:00

Here at Home Cooking Consultant, we strive to promote healthy eating habits and cooking techniques through a variety of personal chef services. Because we believe so strongly in a healthy diet to support a healthy heart, we've banded together to support a worthy cause.

During the next month, we are preparing to dish out donations in support of the American Heart Association’s “Go Red for Women” program. For every gift certificate sold from now until Valentine’s Day, our chefs will donate $5 to the American Heart Association.

My family has a history of heart disease, so this is an important and personal cause for me. Here at Home Cooking Consultant spend time teaching people how easy it is to create healthy meals right in their own kitchens using their own tools. Our clients find that it’s a very relaxing way to learn new cooking skills or a new cuisine that is light and healthy.

This “Go Red for Women” program is the perfect tool for us to support more awareness of how to prevent heart disease through healthy eating habits. It would be a pleasure for us to be able to help our clients and at the same time send in a big donation to the American Heart Association this year!

In case you aren't in the know, the “Go Red for Women” movement is an initiative by the American Heart Association to raise awareness that heart disease, often viewed as a man’s disease, is the number one killer of women today. To support the program, the American Heart Association started “National Wear Red Day” on February 1^st. Many companies ask employees to wear red and make a $5 donation. We won’t necessarily be wearing red that day, but there are many healthy red foods out there for us to cook!

My friend, Chef Glenn agrees that raising money for the program is a great opportunity. He tells me, “There are a lot of cardiac issues on my wife’s side of the family. When my friend Chef Lia came to me with this idea, I signed on immediately. It just makes sense that we can help people in a unique way to become more aware of how to cook healthy and at the same time give something to help support the overall program.”

Many people think that cooking healthy meals has to be a time consuming chore. My friend, Chef Donna explains “Cooking healthy doesn’t have to be stressful. Our lessons take all the guesswork out of preparing simple dishes that include a variety of whole grains and vegetables along with lean proteins. A cooking class in your kitchen can give you a good jump start to heart health.”

We will be promoting this cause now through Valentine’s Day. And what a perfect gift this could be for your special someone - a heart-healthy private cooking class from a Home Cooking Consultant. Of course, they would have to be here in the NY Metro area for us to accomodate them. (Unless you want to fly us by private jet to our cooking destination! - just kidding).

For more information, please visit our website www.homecookingconsultant.com/gored.html

I LOVE CHEESE!

2008-01-04T11:58:00.000-05:00

There's not a day that goes by where there isn't some form of cheese used in my cooking. Naturally, with my Italian background, Italian cheeses are always in the fridge. I particularly like Parmigiano-Reggio and Romano cheeses as toppings for my soups and pastas.

Snack time is another reason I keep cheese around. It's a quick fix for my hunger pangs.

I've had some challenges over the years with family members who are lactose intolerant or have to cut back on their dairy intake. It saddens me when I can't make a cheesy lasagna or my favorite manicotti. However, I make sure I have these dishes plenty when the relatives aren't around!

There is a whole world of cheese out there and sometimes it's hard to know what new cheeses to try. I found a great website that I would like to share with you that gives you a great background on cheese. It's run by the American Dairy Association. There's a detailed cheese guide, recipes, and entertaining tips. If you love cheese as much as I do, you don't want to miss this site.

ILoveCheese.com

You've got a pear...

2007-11-21T18:53:00.000-05:00

Chef Glenn Burgess, one of our Home Cooking Consultants is a wonderful writer, especially when the topic is food. Enjoy this piece he wrote on pears...and Happy Thanksgiving to all!

I'm a big fan of pears. Pears are the unsung hero of the autumn produce section of your local grocery store. Sure, there are dozens of apple varieties; apples have a better PR rep. But pears, ah pears, these require more than a casual fondling to check for bruising. No, pears require, nay DEMAND, a more intense relationship. They may appear inviting on the display, yet when brought home they may resist ripening. Or they may present an appetizing exterior, only to reveal a heart riddled by decay.

Yes, pears are almost certainly female, luring us in with tempting curves and succulent fragrance, whetting our desires only to disappoint us at the crucial moment.

Pears suffer from identity crises that an apple would never stand for. People invariably think of pears in terms of color: "green, brown and red". Oh, and "those cute little ones..." Would a Granny Smith apple stand for generic identification as a "green apple"? I tell you no, it would not.

Neither should you settle for an anonymous pear. There's more to a pear than its color. Here's a quick buyer's guide.

"Green pears" - often considered the pear for eating out-of-hand.

D'Anjou - gently rounded often without a "neck", stays green even when ripe. This pear also cooks well.

Bartlett - smaller than a D'Anjou, the bartlett is the most common variety found in canned pears. Turns yellow when ripe. Bruises very easily. Known as "Williams" pear outside of the US.

Packham - distinctively "chunky" looking, closer to a Bartlett, slightly different season.

Comice - typically much larger and of a short, round shape, the Comice is often called the "queen of pears" and frequently commands high prices in the produce department. It has delicious flesh but when overripe, it can have an overbearing floral scent.

"Brown pears" - generally considered a cooking pear.

Bosc - Up until a few years ago, there was just the brown Bosc variety. Unripe it has a greenish tinge underneath the brown skin, which is quite thick and tannic. When ripe the tinge changes to yellow giving the pear a more golden brown appearance.

Taylor Gold - discovered in 1986, New Zealand began exporting this wonderful new brown pear. It is thought to be either a natural mutation of the green Comice pear, or a cross between a green Comice and a brown Bosc. Available during the summer in North America, this is a FANTASTIC eating pear with juicy flesh and lots of floral scent. I prefer to peel mine, finding the peel distasteful. I'd much rather eat this pear than it's green cousin.

“Red pears” - often identified only by color, the average consumer might not realize there are several distinct varieties.

Red D'Anjou – Discovered in the 1970's, most texts simply regard it as a red colored cousin of the green D'Anjou. I disagree, and hold the red D'Anjou as my second favorite pear, behind the Taylor Gold.

Stark Crimson – an eating pear, with smooth flesh and a bright red skin.

Red Bartlett – Considered nearly identical in flavor to a green Bartlett "the small pears" - diminutive in size, considered a good snacking fruit.

Forelle - green with a red blush in a distinctive pattern reminiscent of a Rainbow trout (trout translates into "forelle" in German). Green area turns yellow as it ripens. Very sweet.

Seckel - green with a red blush. Very sweet.

Chef Lia Receives Personal Chef Certification

2007-10-05T16:12:00.000-04:00

It's been 3 years since I trained as a personal chef with the Culinary Business Academy and started my personal chef business. I am thrilled to tell you that I've just completed my certification from the United States Personal Chef Association.

However long a journey this was, it's because of my wonderful clients that I've been able to push through the studying, test taking, and long nights at my computer planning menus and cooking lessons. Without you wonderful people who enjoy eating the food I prepare or who have a passion to cook yourselves this would have never have happened.

I am fortunate to have been able to cook for you or with you! And, want to thank you all for making this the best career I have had to date! I look forward to many more years of providing personal chef services to Long Island.

FindMeAChef.com

2007-09-21T08:35:00.000-04:00

If you are just plain tired of cooking for yourself or would like the luxury of having a chef prepare a romantic meal in your home, you can search for a chef in your are through a new on-line directory called FindMeAChef.com.

Although the site is fairly new, we are hoping to be able to add all sorts of culinary listings to make it the place to go to find a chef, caterer, party planner, culinary school or other culinary professional.

Happy searching!