Culinary Cruise to Alaska

There's just a few days left book your spot on my Culinary Cruise to Alaska, September 5-12, 2010.
Some of the prices have been reduced, so be sure to call 1-800-523-2120 or (402) 390-0122 for the current rates.

Think how refreshing it will be to spend a week on the sparkling blue Pacific waters spotting sea lions and gazing at glaciers. Holland America is known for its personal touches, amenities, and great room service. Plus, we'll have cooking demonstrations by yours truly.

Stops include Juneau, Sitka, and Ketchican--three of the most popular places in Alaska. Click here for a complete itinerary.

I hope to see you there.

Two New Discoveries: P F. Chang's Frozen Foods & Giada's pasta sauce

Last weekend I discovered two new things:

P. F. Chang's Frozen Foods. Although I'm not usually a fan of frozen meals, I thought I'd try P.F. Chang's Frozen Foods.  P.F. Chang's is one of my favorite restaurants, and I love Chinese food. I tried the shrimp in garlic sauce and discovered it's quite good.  I'm planning on trying other varieties. As far as I can tell, these dinners are all natural with no additives or preservatives. You can find them at Hy-Vee or Target stores.

Giada's Pasta Sauces from Target. I usually don't care for jarred pasta sauces, but I was looking at the Giada de Laurentiis display at Target and got to looking at the ingredients on her pasta sauces. It sounded good--all pure, natural ingredients--so I decided to get the tomato basil. It was phenomenal. I loved the quality of the tomatoes she used and the olive oil, basil and garlic were excellent. Plus it's very reasonably priced.  I love finding little gems like that.

My shows for the week of June 28-July 2

• Monday…I talk with the person who was eliminated from The Next Food Network Star. In the second half I speak with Lorin Degal Own / Chef from Venue on his path to becoming a Chef.

• Tuesday… Candace Nelson serves as a judge on Food Network's Cupcake Wars. A strong believer that dessert should be a daily pleasure, pastry chef Candace Nelson is around the table ...so what is the secret to the perfect cupcake?

• Wednesday…Billene from Buy fresh Buy local is around my table as we talk about the fest of local food…Fourth of July and sweet corn is here.

• Thursday…The holiday weekend…there has got to be pork on the menu, I will have Jane Reason around the table from the NE Pork Producers

• Friday…The holiday week end...tips and recipes as I take your questions as we get ready to celebrate. I will be at Leon’s from 4 to 6.

Peach Cobbler Recipe

Serves 8

• 1 1/2 pounds frozen peach slices, thawed
• 1 1/2 cups peach nectar
• 3/4 teaspoon cinnamon
• 3/8 teaspoon nutmeg
• 3 tablespoons cornstarch
• 3 cups granola
• 1 1/2 cups vanilla yogurt

 Place peaches in a souffle dish that has been sprayed with nonstick spray. Combine nectar, cinnamon, nutmeg and cornstarch and stir well. Pour liquid over peaches and mix. Top with granola and bake in a preheated oven at 350 degrees for 30 minutes. Let cool at least 30 minutes before serving. Serve with a dollop of yogurt on each slice.

Waldorf Salad with Cranberries and Gorgonzola Cheese Recipe

The cranberries and Gorganzola cheese give this a unique twist. Gorgonzola cheese has a softer, milder flavor than bleu cheese.
Serves 4

• 4 medium apples, chopped in large chunks
• 4 stalks celery, sliced 1/2 inch thick on the diagonal
• 1 cup dried cranberries
• 1 cup pecans, chopped
• 1 cup green grapes, cut in half
• 1 cup red grapes, cut in half
• 1 cup light sour cream
• 1/2 cup mayo
• 1/4 cup gorgonzola cheese, crumbled

Combine apples, celery, cranberries, grapes and pecans. Mix sour cream with mayo and toss in with apple mixture. Add cheese last. Cover and chill.

Red Stag Bourbon Baked Beans Recipe

I love baked beans, but there's usually a lot of sugar in them. I've developed a recipe using black beans and Red Stag Bourbon, with just a touch of sugar.
Serves 4

• 1 tablespoon olive oil, garlic infused
• 1 medium carrot, chopped fine
• 2 stalks celery, chopped fine
• 1/2 small onion, chopped fine
• 1 teaspoon turbinado sugar
• 1/4 teaspoon cayenne pepper
• 15 3/4 ounces canned black beans, drained and rinsed
• 1/4 cup bourbon, Red Stag brand
• 1/4 cup catsup

Heat olive oil in a skillet. Add carrots, celery and onion, and saute until soft. Add turbinado sugar and stir until caramelized. Mix in cayenne pepper. Add Red Stag Bourbon and stir over medium heat for one minute. Add catsup and mix in. Add beans and gently mix in. Place beans in four crocks or one casserole dish, cover and bake for 30 minutes in a 350 degree oven.

Pork Tenderloin Rubbed and Grilled Recipe

Serves 8

• 2 pounds pork tenderloin
• 3 teaspoons Judy's Superb Blend (available from Bandioloa Spice)
• 2 teaspoons grapeseed oil

Rub tenderloin with grapeseed oil and superb rub. Place in refrigerator for up to 24 hours. Cook on the grill, searing on all sides until medium. Pork should be cooked to 140 degrees. Remove and let rest. Slice and serve.

Grilled Flat Iron Steak Recipe

Everyone loved my grilled flat iron steak when I demonstrated it at Schaefer's. Someone commented that it just melted in his mouth like butter. The key is to sear the steak on both sides, getting it nice and caramelized, and then let it rest for about ten minutes, so the juices permeate the meat. We get impatient and want to cut the meat right away, but that just releases the juice, and then the meat tastes dried out.

The flat iron is becoming one of my favorite cuts of meats. It's inexpensive, full of flavor, and lower in fat than some cuts.

Here's the recipe:
Serves 4

• 1 pound flat iron steak, trimmed of fat
• 1 teaspoon grapeseed oil.
• 1 1/2 teaspoons Chef Judy Savory blend.  Available from Bandiola Spice.

 Coat each side of flank steak with oil and seasoning. The grapeseed oil is clean and has a high boiling point. Cook on a hot grills, 4 to 5 minutes on each side. Let rest for 10 minutes. Slice at an angle.

Grilled Romaine Lettuce Recipe

Here's a great way to serve Romaine lettuce, with just a bit of char from the grill, but icy on the bottom.
Serves 4

• 2 medium Romaine lettuce hearts
• 1 tablespoon olive oil spray (I use the garlic infused olive oil)
• 1/2 cup balsamic vinegar
• 1/2 cup Parmesan cheese, finely grated
• fresh ground black pepper and sea salt

Cut each heart of Romaine lettuce in half lengthwise so that the root keeps each piece together. Lightly spray the cut side of the Romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the Romain in and press the cheese firmly into the cut side of the Romaine until it adheres. You may also use a kitchen grill if you have one.

Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes. Place the Romaine, cheese side up, onto plates and sprinkle with vinegar. Serve immediately.

Father's Day Cooking Demo at Schaefer's

I had so much fun cooking at Schaefer's on the Saturday before Father's Day. I appreciate everyone who came. There were lots of new faces, which is always exciting.

We used the Wolf Kitchen, one of the great demo kitchens they have at Schaefer's, and we cooked up a special meal especially for Father's Day (although it would be great any time).

This time we did things a little differently. Instead of doing all the prep work in advance, I did the majority of prep work during the demo. The audience appreciated the opportunity to see exactly how it's done, and yes, we really were able to prepare the entire meal in less than two hours.

The Menu:
Grilled Romaine Lettuce
Grilled Flat Iron Steak

Pork Tenderloin Rubbed and  Grilled
Red Stag Bourbon Baked Beans
Waldorf Salad with Cranberries
Dinner Rolls
Peach Cobbler

Each of the recipes are posted separately on the blog.

Click here to see more photos from the event.

The next demo at Schafer's will be July 10, in conjunction with their Christmas in July sale.  I hope you can join me.

This week on Judy ala Carte - June 21-25

Monday…Who is going to be the Next Food network Star? Judy talks with the person who is not going to be the one, as she chats with the person eliminated Sunday night.

Tuesday…Chad Winter, Foodie and owner of Leon’s, back from the food show is Chicago, Chad and Judy talk about what new things he found…and any new trends?

Wednesday… Judy talks Dr Susan Mitchell, “the go to nutrition girl,” on how to keep a well stocked nutritious pantry and fridge this summer.

Thursday…Greg Mowery is around Judy’s table as they chat about the book show in NY and the flood of new cook books coming out for fall.

Friday… Elaine Cranford and Judy talk about all the new items we are finding at the farmers market and Old Cheney farmers market every Sunday

Check it out in Lincoln in KFOR 1240AM or www.kfor1240.com

Saturday Cooking Demo at Schaefer's - Father's Day Ideas

Would you like make a special meal for Father's Day?  Come to my cooking demo this Saturday, June 12th from noon to 2 p.m. at Schaefer's, 48th and R Streets in Lincoln. During this special two-hour demo, I'll be cooking up some delicious foods that Dad will love, and I'll be involving the audience in the prep. Come learn, enjoy and taste something new.

Although reservations are not necessary, calling ahead will guarantee a good seat. To reserve a place, call KFOR at 402-489-1240. I hope to see you there.

Licorice of the Month Club

Lincoln has many hidden gems, and one of them is Licorice International, the largest specialty retailer of imported licorice in the United States.

I recently joined the Licorice of the Month Club, and I've been enjoying the great packages of licorice I receive each month. In fact, you could say I'm becoming addicted to licorice.  I never realized there were so many kinds of licorice and how unique each kind is.  I've sampled exotic gourmet licorices from places like Holland, Australia, Finland, and of course, the U.S.

If you live in or near Lincoln (or you're planning a visit there), you can find Licorice International in the Haymarket at 803 Q Street. I guarantee you'll get lots of free samples.

If you're too far away for a visit, don't despair. You can always order great licorice from their website at www.licoriceinternational.com  Don't forget to check out the Licorice of the Month Club. (More info here.)

Why French Women Don't Get Fat

It seems like a paradox that French people eat all this wonderful food and drink wine, and yet they are so much healthier than most Americans. But it’s precisely because of the way they eat that they are so healthy.

I recently spoke about that with Mireille Guilano, author of French Women Don’t Get Fat and the new French Women Don’t Get Fat Cookbook. She shared these tips for maintaining a healthy weight:

Walk.

Avoid processed food.

Eat small portions.

Eat three meals a day that include a good balance of carbohydrates, protein and fat.

Drink lots of water. Mireille recommends starting each day with a glass of water. Specific recommendations depend on the individual. For instance, if you drink a lot of caffeine, you need to increase your water intake.

Eat at the table. This is a key element. Americas are rushed, and most of their meals are gulped down. But it takes at least 20 minutes for your brain to tell your stomach that you’ve had enough food, so it’s important to eat slowly. Eating should be about making a connection—a connection between food and pleasure and connections with others as you share food together. Mireille says: “Most people don’t realize what cooking together and sitting and eating slowly can bring. It’s a social act’ it’s conviviality; it’s laughter; it’s conversation; it’s ritual. When we sit at the table, it’s much more than just sitting down to eat.”

Use wine as an accent to the meal. Mireille says that people often tell her that they don’t drink during the week, but on the weekend, they might consume an entire bottle of wine. Mireille discourages this because when you drink too much wine, you negate the good effects. A glass of wine (men can sometimes have two) is all you need. For the French it’s an element of the meal--the music part of the meal. Who wouldn’t want to have some music in their meals?

Cooking is the key to good health, but simplicity is the key to good cooking, Mireille says. No one really cooks like Julia Child. Mireille focuses on simple, fast, easy and affordable recipes. Most of her meals take between 10 and 30 minutes.

“It’s quality over quantity,” she said. “If you buy good ingredients, you don’t need to do that much to them. That’s why most of my recipes only have three to five ingredients, plus the herbs and spices that you pick according to your taste.”

For more information on Mireille Guilano, see her website.

This week on Judy ala Carte Radio - June 7-11

Monday…• Who will be the winner of the Next Food Network Star? A dozen hungry-to-win hopefuls enter the culinary fight of their lives. That began Sunday night…always tough to be the first one eliminated…Judy talks to that person to see what their experience was.

Tuesday… I talk with Executive Chef Owner of Dish to talk about the season of food and how Travis always keeps it fresh and in season in the restaurant and at home.

Wednesday… Billene from Buy fresh Buy Local is around the table along with Farmer Bill…have we totally missed out on Morels this year? What mushrooms are available now.

Thursday…Using more soy in your diet full of protein and fiber. Judy has some ideas that are easy quick and taste great.

Friday…Elaine Cranford from Old Chaney Farmers Market: what is coming in season?

Meet the Wisconsin Cheese Chef Ambassadors

This year the Wisconsin Cheese Chef Ambassador Program welcomed their largest and most diverse group of chefs yet. The program was started seven years ago by the Wisconsin Cheese Board to spread the word about the amazing cheese Wisconsin has to offer.

I was privileged to be part of this group. We learned so much during our cheese “immersion tour.” I’m looking forward to sharing with you recipes, ideas on using cheese, and the great quality of Wisconsin cheese.

The chefs are:

Front row, left to right:

Benjamin Ford from Ford’s Filling Station in Culver City, California, a “gastropub” that focuses on the fundamentals of cooking, teaching and foraging. He believes in simplicity; the products on the menu should stand for themselves.

Adam Siegel, Park Bistro and Bacchus in Milwaukee, whose culinary training combines classic French, traditionally prepared regional French bistro fare, and modern interpretations of French bistro cuisine.

Julian Alonzo, Brassiere 8 1/2 in New York, has traveled the globe extensively and brings a great ethnic perspective.

Dean Maupin is chef at the Clifton Inn, Charlottesville, Virginia, a small (18-room) inn. He’s committed to presenting nature’s products in the best and most delicious ways.

Middle Row, left to right:

Bart Black, Redstone Golf Club, Humble, Texas, has created cuisine for some large-scale events, such as the Super Bowl XXXVII Media Party, the 2004 MLB All Star Gala and the ESPN Road Show.

Jorge de la Torre, Johnson & Wales University, Denver, brings a unique academic perspective, though he also had a very accomplished culinary career before entering academia.

Judy Gilliard (yours truly), author and host of the “Judy a la carte” radio show in Lincoln, Nebraska. I’m so excited to be on board and to be able to share with my listeners the wonders of Wisconsin cheese. We all grew up with an idea of what American cheese was like, but I’ve learned there is so much more than that. We have some great cheeses right in our own country, and Wisconsin has some of the best artisan cheeses I’ve ever tasted.

Scott Anderson, Shepherd University, Shepherdstown, West Virginia, oversees the culinary and menu management of the university and is excited about the Wisconsin cheese program.


Back row, left to right:

Eric Wadlund is from Spencer’s Restaurant, Palm Springs, California, a great place for vacationers. His menu focuses on modern cuisine and American classics, influenced by French-Pacific Rim cooking.

Brandt Evans, Blue Canyon Kitchen and Tavern (various locations), is known for his signature “Creative American Cuisine” and has a passion for wine. Brandt has a great sense of humor and kept us in stitches the entire week. After this photo shoot in Madison, he suggested we walk into one of the nearby restaurants, dressed in our chef whites, and offer our services.

Tim Tesch, research and development chef at Lund Food Holdings in Minneapolis, was the first retail chef in the program, and is known for developing exceptional food products for Lunds and Bylerly’s supermarkets.