This week on Judy ala Carte Radio - May 31- June 4

 Listen to me this week on my radio program.  For Lincoln area residents, tune to KFOR-1240AM at 10:00 a.m. For those outside of Lincoln, listen live on KFOR's website at 10:00 a.m. Central Time.

• Monday…Mirelle Guiliano author of French Women Don’t Get Fat shares the secrets to enjoying food, life, and the total enjoyment of both.
• Tuesday…From the cooking channel Chuck Hughes, author of Chucks Day Off. Chuck's days are spent juggling the rock 'n roll reality of running a restaurant and he still cooks on his days off! Viewers will
see the real life of a chef as he cooks for his friends, family and staff.
Also, David Rocco, from David Rocco Dolce Vita, where David immerses himself in the charm and beauty of Tuscan life as he visits local markets and prepares authentic, easy-to-learn classic Italian dishes. Inspired by the peasant cuisine at the heart of Italian cooking. David makes dishes using fresh, seasonal ingredients home chefs will love.
• Wednesday…Kelsi Swanson from Open Harvest. We kick off National Dairy month and the events of the month.
• Thursday…Aida Mollenkamp from Ask Aida on the Food Net work has a new show on the Cooking Channel: Food Crafters. Aida Mollenkamp uncovers the hidden handmade food secrets found across the country. Traveling from coast to coast, she unlocks these culinary treasures and show viewers how to bring them all home. Also, Ching-He Huang, author of Chinese Food Made Easy. Glamorous, young, food entrepreneur Ching-He Huang shatters the myth that Chinese food is complicated. Ching shares easy, fresh recipes that are central to her Chinese heritage, but that any home cook can prepare.
• Friday…Susie Fogelson, SVP Marketing, Creative Services & Brand Strategy and Judge in the Next Food Network Star, which kicks off season #6 this Sunday night. We will find out what the judges look for and what we can look forward to this season.

Building the Better Burger

Are you tired of the “same old-same old” when it comes to burgers? Are you wanting to reach beyond the typical ketchup-mustard-pickle-raw onion routine? Recently I shared some tips on building the better burger at Schaefer’s. Assisted by Lorrie Orman, Appliance Specialist at Schaefer’s and Stacey Commers, culinary arts student at Southeast Community College, we demonstrated new ways with burgers (and cooked up a few other tasty dishes too).

There was plenty of food for everyone to share. I enjoyed meeting local cooking enthusiasts. Sharon, drove 50 miles to come to the demo. She says she always learns something new.

Here are the recipes we used and the tips we shared:

Wisconsin Mini Gorgonzola Cheese Burgers

(Serves 8)
1 pound ground sirloin (I used 1/3 ground chuck, 1/3 ground round & 1/3 ground sirloin)
4 ounces Gorgonzola cheese, creamy Wisconsin
Olive oil spray
8 dinner rolls
Judy’s house seasoning, to taste: 1 part sea salt, 1 part black pepper, ¼ part diced minced garlic, ¼ part red chili flakes (place seasonings in a coffee grinder and pulse to a medium coarse grind)

Divide ground sirloin into 8 pieces. Place ½ ounce Wisconsin Creamy Gorgonzola Cheese into the center of each and pat out into little burgers. Sprinkle seasoning on each side and grill. Place burgers on the buns and arrange on a large platter. (I like the frozen whole wheat dinner rolls that you buy as prepared dough. Place on a sheet pan, cover with a towel while they defrost and raise, and they come out like homemade, and the perfect size.)

Here’s another reason to get to know your butcher: If you know where your meat is coming from and how it’s ground, you don’t need to be afraid to cook your hamburgers medium rare. I got mine from Leon’s Gourmet Grocer, where I know they grind their meat fresh using clean equipment. These juicy burgers are a special treat.

101 Sautéed Mushrooms

Serves 4
2/3 tablespoons butter
2/3 pound white mushrooms, sliced

Melt butter in large skillet over medium-high heat. Add mushrooms, sauté 2 minutes or until just tender. Add sea salt and pepper to taste. (Or use my house seasoning)

Caramelized Onions

(Serves 6)
1 tablespoons olive oil
1 large onion, sliced 1/8 inch thick (I use yellow or Vidalia onions)
Sea salt and pepper to taste (or my house seasoning)

In a large skillet, heat olive oil, add onions and cook slowly until they turn golden yellow. Add seasonings.

Cheese Sauce

(Serves 8)
1 tablespoons unsalted butter
3 tablespoons unbleached flour
1 ½ cups warm milk (warm milk cooks more quickly)
8 ounces cheddar cheese
White pepper to taste
Sea salt to taste

Melt the butter in a medium sized saucepan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously; don’t allow paste to brown. Remove pan from heat and whisk in warm milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Add the cheddar cheese and heat until melted. Add sea salt and pepper to taste.

To create the burgers, I start with Mayo Gourmet and top with caramelized onions and mushrooms, finishing with cheese sauce. You can also add lettuce and tomato if you like.

To complete the meal, we made the following side dishes:

Guacamole My Way

(Serves 6)
1-1/2 cups nonfat cottage cheese
3 avocados
3 tablespoons salsa
1-1/2 tablespoons fresh cilantro
Sea salt and fresh ground pepper to taste

Drain cottage cheese in a colander, place in food processor with steel blade and process until smooth. (Cottage cheese adds protein and calcium and tastes amazing.) Add avocado and process until desired consistency. Add salsa and cilantro and pulse 2 or 3 times. Serve with fresh chips.

Wisconsin Mozzarella Pearls Tomato Salad

(Serves 4)
1 pint cherry tomatoes, cut in half
8 ounces Wisconsin Mozzarella Pearls
¼ cup basin, fresh, julienne
½ teaspoon sea salt
2 tablespoons balsamic vinegar, aged

Gently toss cherry tomatoes, cheese pearls, basil and sea salt, drizzle half the balsamic vinegar on the plate and the other half over the top.

Good aged balsamic vinegar can be expensive. A bottle may sell for as much as $100. Click here to order aged balsamic vinegar for $18 a bottle.

You can also create the taste of aged balsamic by reducing down an inexpensive balsamic vinegar in a saucepan and adding honey.

Peach Berry Cobbler

Filling:
6 cups sliced ripe peaches (fresh or frozen)
4 cups mixed berries (raspberries, blueberries and blackberries)
2/3 cup sugar
3 tablespoons quick cooking tapioca

Coat 9 x 13 pan with non-stick spray. Place all fruit, sugar and tapioca in a large mixing bowl, and stir to coat. Spread evenly into prepared dish. Place in oven and bake at 375 degrees for 25 minutes. Fruit should be bubbly and juices thickened. Remove from oven and top with biscuit topping (see below) and return to oven to bake at 375 degrees for 36 minutes or until topping is lightly brown.


Biscuit Topping
2 ½ cups all purpose flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 stick unsalted butter, cut into pieces
1 ¼ cups heavy cream
1 ½ tablespoons light brown sugar
¼ teaspoon cinnamon

Mix together flour, sugar, baking powder and salt. Cut in butter until coarse crumb is achieved. Slowly add the cream and mix just until it comes together. Place biscuit dough on hot fruit and top with brown sugar and cinnamon.

Click here to see more photos of the demo.

Tips for Dealing with Allergies

This time of the year, people talk a lot about allergies. On my radio program I recently spoke with Melissa of Lincoln’s Open Harvest. We talked about the following tips for dealing with allergies:

Strengthen your immune system. People talk a lot about treating the symptoms, Melissa said, but it’s even better to concentrate on supporting your body’s immune system through natural products, such as such as vitamin C and bioflavonoids.

Reduce your exposure to allergens. Simple things like keeping your windows closed or changing your clothing after you’ve been working outside can really make a difference. A nasal cleansing pot (see photo) can be very helpful in cleaning the sinuses. By rinsing your nose with saline solution, you simply wash away those pollens.

Try some teas for symptomatic relief. “Throat Coat” is amazing for sore throats, and “Breathe Easy” helps with a stuffy nose. It’s a soothing, natural way to treat the symptoms of allergies.

Ask direct questions about your food allergies. If you have a food allergy, it’s important to state that clearly when asking a store clerk or waiter about ingredients. Say, “I have a peanut allergy. Can you tell me if this product contains any peanuts?” If you simply ask, “Does this contain peanuts?” the employee may think you’re asking because of a personal preference instead of an allergy.

This week on Judy ala Carte May 24-28

Monday…Judy talks with James Villas author of Pig King of the Southern Table. Villas pays homage to one of the most essential ingredients in Southern cuisine with 300 recipes for pork in all its forms, from ham, pork loin and bacon to sausage, ribs and even pigs ears and feet.

Tuesday…Building the better burger is what is on the menu; Judy is cooking at Schaefer’s just in time for Memorial Day. Cooking up the burger with different toppings, sautéed mushrooms, caramelized onions, guacamole, cheese sauce and more..

Wednesday…The Food Network has been the inspiration to get people in the kitchen, and with its success they are launching a new channel, The Cooking Channel. Today Judy talks with the Executive Producer Bruce Seidel to find out what we have to look forward to.

Thursday…Jane Reason in on hand from NE Pork producers. Pork Burgers, Pork Butt, tenderloin.

Friday…Author Cathy Thomas of Melissa’s Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables. A must book to help with what is in season each month.

Chef's Table at the Venue

Monday night I had dinner at the Venue's "Chef’s Table" with Jo Taylor, Chair of Southeast Community College's Food Service and Hospitality Program.

Travis Evans, a graduate of SCC program, is the chef at Venue, and the meal was outstanding: halibut flown in that morning, perfect portions

The Venue, located at 4111 Pioneer Woods Drive in Lincoln, holds a Chef's Table dinner twice a month. For more information, call 402-488-8368 or click here.

Lincoln has some great chefs!

Wisconsin Cheese: Six Generations of Sustainable Cheesemaking

I learned so much during my recent visit to Wisconsin, sponsored by the Wisconsin Milk Marketing Board (WMMB) Chef Ambassador Program. Did you know that six generations of Wisconsin dairy farmers have been creating wonderful cheese products for 160 years?  Wisconsin is not only the number one cheese producing state in the nation; it also has the most artisan cheesemakers and is the top producer of specialty cheeses, winning the most awards for their cheeses.

These days we talk about sustainable products and respecting our environment, and I saw these values displayed by the dairy farmers and cheesemakers in Wisconsin. “Our dairy farmers are really stewards of the land,” said Heather Porter Engwall, director of National Product Communications for the WMMB. “They really care, not only about treating the land well, but also their cows with utmost respect and care, because they know that’s what’s going to be there in the future. There are so many stories of farmers and cheesemakers who have discovered and created innovative ways to be green and take care of what they have.”

Another factor that just amazed me was the cleanliness and sanitation of the cheesemakers.  The whole operation was just immaculate. “Wisconsin has the most strict regulations for cheesemakers,” Heather said. “There are many rules the cheesemakers have to follow to make sure the products are safe and consumer friendly.”

Be watching my blog for descriptions of the unique artisan cheesemakers we visited on the tour.

This week on Judy ala Carte - May 17-21

Listen to me this week on my radio program.  For Lincoln area residents, tune to KFOR-1240AM at 10:00 a.m. For those outside of Lincoln, listen live on KFOR's website at 10:00 a.m. Central Time.

• Monday…Executive Chef Chris Morgan, owner of 9495 Sports Grill in Omaha Chris talks about the balance of being a Chef Owner, and we share some of our favorite recipes.
• Tuesday. It is live from Grisantis as  I visit around the table with Kelly Maxwell on the secrets of their fantastic soup and sauces. 
• Wednesday…Melissa from Open Harvest is around the table as we catch of on our favorite food network show and what are some of the natural remedies we can take to help with the seasonal allergies. 
• Thursday…Best selling author Mirelle Guiliano of French Women Don’t get Fat, talks with me about her new cookbook.
• Friday . . . Jane Reason for NE Pork Producer is back around my table and has some new easy recipes for us.

Fun Restaurants in Lincoln, Nebraska

While in Wisconsin last week, I discovered a great new restaurant chain called Five Guys Burgers and Fries. It's not your ordinary burger place. Five Guys serves real food--fresh meat, with your choice of toppings for no extra charge. They cut all their potatoes fresh. Their food takes a little longer than a fast food place, but it's worth it. When I got back, I discovered we have a Five Guys going up here in Lincoln, at 13th and P Streets. The new restaurant is scheduled to open this week.

On the return flight, I sat next to Cal, who is from Lincoln. He told me about China Inn, located just north of Super Saver at 27th and Cornhusker. It's an incredible little place that serves dine-in or to-go Chinese food. Locally owned, it has a relatively small menu, which is good because they can easily keep a handle on things. I had the hot and sour soup and a spicy beef and seafood dish. It came in a bowl and was absolutely delicious. I would never have known about China Inn had Cal not told me about it. I love finding little "hole in the wall" places like that.

What about you? What's your favorite out-of-the-ordinary restaurant in Lincoln? Do you have any hidden gems you'd like to share?

Judy ala Carte Radio Shows for May 10-14

Here are my shows for the week of May 10-14. Tune in at 10 a.m. central time on KFOR 1240 AM or online:

Monday…Greg Mowery talks with Judy about the raft of farmer's market and local food cookbooks including the new cookbook Edible.
Tuesday…Judy talks Wisconsin Cheese with Heather Porter Engwall of the Wisconsin Milk Marketing Board. Heather orchestrated Judy’s trip to Wisconsin.
Wednesday…What’s cooking at Schaefer’s on Mays 25? Judy visits with Lorrie Orman about Memorial Day picnics and cook outs.
Thursday… Jane Reason from NE Pork Producers. We're cookin' with pork.
Friday…Roy and Topher from Leon’s Gourmet Grocer are in the house. We talk food ,and Judy’s cooking up some Wisconsin Gorgonzola Cheese burgers at Leon’s at 5pm.

That Takes the Cake, a Frosted Fundraiser for St. Gianna Women's Homes

I had such a great time today at "That Takes the Cake!" The event, sponsored by the Catholic Social Services of Southern Nebraska, was a fundraiser for St. Gianna Women's Homes, a shelter for victims of domestic violence and those escaping abortion. A total of 24 Lincoln bakers and 45 area celebrities each baked and decorated a cake for display. People could "vote" for their favorite cake by placing a dollar in the box.

For my cake, I used my grandmother's tomato spice recipe with a filling of pecan coconut caramel. I decorated the cake with tiles of fondant and fresh flowers. The design emphasizes simplicity, which is something I'm trying to stress these days. Often the simple designs and the simple recipes are the most elegant and pleasing.

The cake on the right is by home economist Lorrie Orman. The cake below is from Schaefer's TV & Appliance Center.

To see more of the cakes, click here.

Time is Running Out to Book Your Spot on Judy's Culinary Cruise to Alaska

You just have a couple more weeks to book your spot on Judy's Culinary Cruise to Alaska, September 5-12, 2010. I'm so excited about this cruise. Not only do we get to travel through some of the most scenic country in the world, we'll experience great cooking demonstrations, gourmet dining, and fabulous entertainment.

The Holland America cruise line books fewer passengers per ship, which means the state rooms are 20 percent larger than the industry average. You'll get all the little amenities that make you feel pampered and special.

For a limited time, the balcony cabin rate has been reduced to $1399, and the inside cabins are now only $875. There is no guarantee how long that rate will be available, so book now to make sure you take advantage of the reduced rate.

I'm looking forward to seeing you there!

Click here for more information. For reservations, contact Pegasus Travel Center in Omaha at
(402) 390-0122 or 1-800-523-2120

Come see my decorated cake!

CAKE DECORATING CONTEST
I have a cake entered in the St. Gianna “That Takes the Cake!” Contest. This is the first year for the Frosted Fundraiser and I was excited to help.

STUFF THE BALLOT BOX - LEGALLY!
Here’s where I need your help. The ‘winner’ of the cake decorating contest will be determined by attendee votes at the event next Saturday, May 8th from 1-4 at the Pius X High School, 60th and A Street. Come support my frosted entry by simply stuffing the ballot box with as many $1 votes as you would like.

EVENT INFORMATION
Tickets are only $5 per person or $25 per family and will be available at the door. There will be a cake walk and bake sale as well. All proceeds go to help support St. Gianna Women’s Home - a safe place for women (and their children) who are victims of domestic violence and those escaping abortion.

This week on Judy ala Carte

Tune in every day this week at 10 a.m. central time for Judy ala Carte. Listen live on KFOR 1240AM in the Lincoln area or on-line at http://www.kfor1240.com/

Monday…. Bob Williams, musician and cook from Cactus Hill Band and cooks with Bandiola Spices talk about recipes and BBQ. Of course I'll share some cheese stories from my recent trip.
Tuesday. Chad Winters from owner and Foodie from Leon’s Gourmet Grocer…it is Cinco de Mayo, so we talk fiesta and taste some cheese.
Wednesday. Billene from Buy Fresh Buy Local discuss what we'll see at the market this week, and Pepe from Pepe’s as we celebrate Cinco de Mayo
Thursday…That takes the Cake A frosted Fundraiser for St Gianna Women’s Homes… Charlie Borden and I will both make a cake!
Friday. I talk with Chef Andy of JTK, a great new restaurant in the Haymarket.