Around America's Table

Making new recipes, Leeks Gratin

2012-02-01T14:25:00.000-08:00

I have decided that I am going to try a NEW recipe at least once a week. Last night I made Leek Gratin from Jacques Pepin's new book Essential Pepin, I love this book the recipe is on page 437. I have always liked leeks, but this recipe really made the leeks sing!

The secret to cooking beans (that will not give you gas)

2012-01-18T18:23:00.000-08:00

The secret to cooking beans (that will not give you gas)

Beans are full of fiber and protein can be good in a variety of ways, they have no fat and they are inexpensive…so why are we not using them more. I am going to be working at more ways to cook them and hope you will be to.

The secret to cooking beans to keep them from giving you gas is to first rinse your beans under running water. Place beans in a bowl and fill with water and let soak overnight.

Place beans in a stockpot and cover with fresh water and bring to boil, you will see the white skim come to the top…this is the sugars and starch that cause gas. Pour the beans in a colander and rinse with cold water. Place beans back in the pan or in a crock pot and cover with liquid and cook at a low heat under tender. This is a good time to add seasoning.

Tip…do not add any acid while cooking the beans, like tomatoes or tomatoes product as this will skip the cooking process…ever have beans that just did note get soft? This is probably why.

Judy gives you courage in the kitchen in her cooking classes at art & soul

2011-10-14T16:59:00.000-07:00

I am excited about my new cooking classes at art & soul, it is beauitful and will be fun to have you around my table...check it out and if you want to book a party for your group just call them to set the date.

Let the holidays begin with an elegant dinner from start to finish that also will have healthy guide lines. Judy will give you Courage in the Kitchen for easy entertaining, and each class will offer gift ideas for your kitchen and a suggestion for a glass of wine that will pair well with you dinner.

Oct 26th, Nov 8th and 16th

Carrot Ginger Coconut Soup

Romaine Lettuce with Avocado and Tomatoes

Chicken Breast with Sour Cream Sauce

Mushroom Risotto

Green Beans with Garlic

Double Chocolate Cake with Fresh Whipped Cream

Dec 6th and 14th

Cream of Broccoli Soup

Mixed Green Salad with Mandarin Organs and Spiced Roasted Walnuts

Roast Tenderloin with Mushroom Wine Reduction

Roasted Petit Potatoes

Roasted Vegetables

Almond Pear Cake with Fresh Whipped Cream

Pork Tenderloin Sliders

2011-09-28T13:34:00.000-07:00

This is a great recipe for tailgatting.
Pork Tenderloin Sliders
serves 12
36 ounces pork tenderloin
1 teaspoon grapeseed oil
salt and pepper
2 tablespoons sour cream
2 tablespoons whipped cream cheese
2 tablespoons horseradish
12 medium dinner roll
Rub pork tenderloin with grapeseed oil, salt and pepper. Sear in a med high heat pan until brown on all sides. Place in a 325 degree oven and roast until internal temperature reaches 145 degrees, let rest 10 min slice in thin slices.
. Mix sour cream, sour cream and whipped cream cheese together, cut roll in half and place 1 1/2 teaspoons of sauce on the roll along with 3 ounces of the pork.

Per Serving: 203 Calories; 6g Fat (29.1% calories from fat); 20g Protein; 15g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Peanut Butter Bars

2011-09-12T17:14:00.000-07:00

I first created these for a breakfast on the run. Try them, be careful not to overcook them as they can become dry.

Peanut Butter Bars
Judy Gilliard
Servings: 16
2 cups peanut butter
1/2 cup turbinado sugar (raw sugar)
1/4 cup molasses
2 large eggs
1 teaspoon vanilla
1 cup milk, skim
2 cups heart Smart Bisquick
3 cups rolled oats
1/4 cup jam
1.Cream together peanut butter, sugar, molasses, eggs, and vanilla.
2.Add milk, Bisquick and rolled oats and mix well.
3.Put mixture in 9"X13" baking pan sprayed with nonstick spray dollop the jam on top, with a knife swirl through batter.
4.Bake in a preheated oven 350 for 15 to 20 minutes (be careful not to over cook as they will be dry).
5.Cool and cut into 16 bars.
Per Serving: 366 Calories; 19g Fat (44.6% calories from fat); 13g Protein; 40g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 299mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

Beer Brats

2011-09-12T17:09:00.000-07:00

It is tailgating time and every love Brats, you can cook them in the beer, take them to the tailgate
cut them in half and grill them up, wrap the cooked pepper and onion and put them on the grill to warm up.

Beer Brats

Chef Judy Gilliard

Servings: 6

6 each bratwurst links

6 cups beer

2 large onions, sliced

1 tablespoon grapeseed oil

2 each red and green bell pepper, sliced 1/4" thick

salt and pepper

mustard

6 each hoagie rolls

Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to

a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through.Transfer the bratwurst to a plate.

Meanwhile, on at baking sheet add the remaining onions and the bell peppers toss with grapeseed oil, salt and pepper. Roast in a 400 degree oven for about 10 min tossing occasionally. Cut the bratwurst in half and cook on the grill for 2 minutes on each side.

To serve, spread each bun with mustard. Fill each bun with a brat. Top with sautéed peppers and onions.

*If you like you brats spicy add red chili flakes when seasoning the onion and peppers.

Per Serving : 598 Calories; 27g Fat (45.1% calories from fat); 20g Protein; 53g Carbohydrate; 4g Dietary Fiber;

51mg Cholesterol; 867mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

Let me know how you like these.

The Beat Divas: Awesome Music about Food

2011-07-04T12:12:00.000-07:00

Music and food are two of my favorite things. That's why I like the Beat Divas - a musical group that writes songs about food! In fact, I use them on my radio program. Recently this Austin, Texas, group was featured in a New York Times Article. Here's a link.

Lineup for Judy ala Carte, July 2

2011-07-01T07:19:00.000-07:00

Listen to my show at 10 a.m. Central Time on Sundays at KLIN 1240 AM in Lincoln or online
Here's the lineup for the July 2 show:

Chef Brandon Harpster Instructor from SSCC
History of the kitchen and what the Kitchen brigade is
What’s in season… fingerling potatoes
Recipe Fingerling Potatoes with lemon
Recipe of the week
Baby Pork Burgers and Red White and Blue Cobble

Interview with Chef Jacques Pepin

2011-06-28T09:15:00.000-07:00

I enjoyed meeting Chef Jacques Pepin at a recent culinary arts convention I attended. My library is full of his books. His two most recent books are Fast Food My Way and Jacques Pepin More Fast Food My Way. We played the interview on my radio show (KLIN-AM 1400 at 10 am Sundays). You can listen to it here.

Lineup for Sunday June 26 Radio Program

2011-06-24T10:45:00.001-07:00

Here's what's coming on Sunday's program. Listen at 10:00 a.m. on KLIN 1400 AM or online. http://www.klin.com/http://www.klin.com/

•    Around the table from Buy Fresh Buy Local Billene and Richard Nemec
•    The Path of the farmer
•    Mike and Joe Heartland Seafood’s LLC. Fisherman from Alaska on sustainable fishing
•    What’s is season Salmon Halibut
•    Recipes Poached Salmon with Caper Sauce, Halibut wrapped with Prosciutto, Fingerling Potatoes with lemon
•    Recipe contest for Baked Beans

Black Bean and Brown Rice Risotto Recipe

2011-06-22T17:30:00.000-07:00

Chef Judy Gilliard
Servings: 12

3 tablespoons olive oil
1 medium onion, chopped
1 teaspoon red chili flakes
1 teaspoon black pepper
2 cups brown rice, medium-grain
1 teaspoon fresh cracked pepper
1/2 cup dry vermouth
4 cups low sodium chicken broth
1 green bell pepper chopped
1 red bell pepper chopped
1 cup parmesan cheese, grated
1/2 cup fresh parsley, chopped
4 cups black beans, cooked

Heat oil and sauté onion until soft.
Add rice, red chili flakes, black pepper and sauté over medium-high heat until all rice is coated with oil.
Add vermouth and stir until absorbed.
Add chicken broth one cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Stir in chopped pepper and cook them only until crisp tender, to add more texture to the risotto.
Add cooked black beans, parsley and Parmesan cheese and fold in.

Per Serving : 286 Calories; 7g Fat (21.2% calories from fat); 14g Protein; 41g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 302mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Line-up for Sunday, June 19th

2011-06-18T20:50:00.000-07:00

Judy a la carte Sunday morning 10amCT on 1400 KLIN

Around the table is Jo Taylor Chairman of the Culinary Department at Southeast Community College and Chef Jaques Pipen.
Recipe of the week for Father’s Day Baked Beans
Listen live http://www.klin.com/

News: My Live Radio Show on KLIN

2011-06-08T17:20:00.000-07:00

I'm so excited! This Sunday, June 12th, I begin my new live radio show, "Judy a la Carte" at 10 a.m. Central Time on KLIN 1400AM in the Lincoln, Nebraska, area, or streaming online at: http://www.klin.com/

I'll be interviewing local chefs and foodies, plus sharing lots of recipes and cooking tips, and calls from YOU, the listeners! See you on Sunday!

This week's line-up:

What’s in Season…asparagus
Around the table with Chef Sean Carmichael from Chez Hay
Chef Robert Irvin Food network Dinner Impossible
Recipe of the week Black Bean and Brown Rice Risotto

Here's a Handy Tip for Celery Sticks

2011-06-02T09:13:00.000-07:00

Tired of those annoying strings in the celery? Here's a handy tip: Take a vegetable peeler and lightly "peel" the strings off the top of your celery sticks before serving. It's quick and easy, and it will make your celery much more pleasant to eat.

Try it the next time you make celery for your family, or when you bring veggies and dip at a party.

Mushroom Risotto Recipe

2011-05-14T19:36:00.000-07:00

If you like mushrooms, you'll love this risotto. The chili peppers give it just a bit of a bite. Easy to make and wonderful to eat. I purchased the ingredients for this at Leon's Gourmet Grocer.

Servings: 8

2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon red chili flakes
1 teaspoon black pepper
2 cups short-grain rice
1 teaspoon fresh cracked pepper, chopped
1/2 cup dry vermouth
4 cups low sodium chicken broth
1/2 cup Parmesan cheese, grated
1/2 cup fresh parsley, chopped
16 ounces mushroom, sliced and cooked

Heat oil and sauté onion until soft. Add rice, red chili flakes, black pepper and sauté over medium high heat until all rice is coated with oil. Add vermouth and stir until absorbed. Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Add cooked mushrooms, parsley and Parmesan cheese and fold in.

Per Serving : 295 Calories; 5g Fat (17.4% calories from fat); 12g Protein; 46g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 360mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

Schaefer's Jenn-Air Professional Kitchen

2011-05-14T19:28:00.000-07:00

Today I enjoyed cooking in Schaefer's Jenn-Air Professional kitchen. This classy kitchen has a nice feel to it, and the cooktop is clean and smooth--a real pleasure to use. The gas range is also available in the kitchen. The culinary center oven is programmable for many uses. I found it incredible easy to use and versatile.

Best Baked Beans Recipe

2011-05-09T07:04:00.000-07:00

This isn't your ordinary baked beans recipe. It's low in sugar, and the bourbon makes it unique.

Servings 4

1 teaspoon grape seed oil
1 medium carrot, chopped fine
2 stalks celery, chopped fine
1/2 small onion, chopped fine
1 tablespoon honey , local
1/4 teaspoon cayenne pepper
2 cups great northern beans, cooked
1/4 cup Red Stag bourbon, optional
1/4 cup catsup

Heat olive oil in a skillet, add carrots, celery, and onion and sauté until soft. Add honey and stir until caramelized. Mix in cayenne pepper. Add Bourbon (optional) and stir over medium heat for 1 miuten. Add catsup and mix in. Add beans and gently mix in.Place beans in 4 crocks or 1 casserole dish, cover and bake for 30 min in a 350 degree oven

Per Serving : 201 Calories; 4g Fat (20.4% calories from fat); 8g Protein; 27g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 204mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Food purchased from Leon's Gourmet Grocer and prepared in a kitchen at Schaefer's.

Guacamole My Way Recipe

2011-05-08T21:55:00.000-07:00

Servings: 6

1 1/2 cups nonfat cottage cheese
3 each 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. Add avocado and process until desired consistency. Add salsa and cilantro and pulse 2 or 3 times. Serve with fresh chips.

Per Serving: calories; 15g Fat, (64.8% calories from fat); 9g,Protein; 9g Carbohydrate; 3g, Dietary Fiber; 2mg Cholesterol;195mg Sodium. Exchanges: 1,Lean Meat; 0 Vegetable; 1/2 Fruit;,3 Fat.

Food purchased from Leon's Gourmet Grocer and prepared in a kitchen at Schaefer's.

Make your own Hollandaise and Bernaise Sauces

2011-05-05T13:13:00.000-07:00

You don't need to be intimidated by Hollandaise and Bernaise sauces. It's easy to make your own. Watch a video from one of Schaefer's kitchens, in which I show how to make your own Hollandaise and Bernaise sauces. See the video here.

Ingrid Hoffman: Ideas for Spring Entertaining

2011-05-05T13:06:00.000-07:00

For this video I went right to the source for some great spring entertaining ideas, Celebrity Chef Ingrid Hoffman shares some unique, money-saving ideas for spring entertaining using Eagle Brand sweetened condensed milk. Check out the video here.

House Works: Olive Oil 101

2011-05-05T13:02:00.000-07:00

A good olive oil is like a bottle of fine wine. It all depends on where the olive is grown and how much acidity is in it. And not all olive oil is created equal. Showcase olive oils are used for fishing, dipping or making salad dressings. Other "industrial size olive oils are used for cooking. Chad Winters of Leon's Gourmet Grocer and I recently discussed olive oil in one of Schaefer's kitchens on Channel 10/11 news. Check out the video and learn more about olive oil here:

Audio: Kerry Vincent on the Royal Wedding

2011-04-15T09:29:00.000-07:00

I recently interviewed Food Network's Kerry Vincent on Prince William's Royal Wedding Cake. She talks about the cake, "biscuits" and the changes the internet have brought:

Kerry Vincent Royal wedding cake by emwcee

Making Easter Ham Memorable

2011-04-15T08:45:00.001-07:00

Ham is traditional for Easter. Do you want to know some tips for making an amazing ham, that really brings out the flavor. I was recently featured on KOLN/KGIN, Channel 10/11 speaking on Making Easter Ham Memorable. As always, I am working in one of Schaefer's great kitchens.

Watch the video here.

(NOTE: Recipe is on the video page or below.)

The Uses of Puff Pastry

2011-04-09T13:05:00.000-07:00

Puff pastry allows you to make some wonderful dishes easily. My latest video on channel 10/11 that shows some easy, new uses for puff pastry, including the Asparagus Tart. (See post below).

You can watch the video here.

A Fresh Way to Serve Scallops

2011-04-09T12:52:00.000-07:00

Scallops are a healthy way to add meat to your meal. Watch this video to learn some secrets to making great scallops, as well as a fresh way to serve them. (Think greens.)

Watch my video here.

Interview: Ted Allen, Host of "Chopped" on the Food Network

2011-04-09T12:47:00.000-07:00

I love the show "Chopped," so I was pleased to interview Ted Allen, the host of the popular Food Network Show recently. I also recommend his book The Food You Want to Eat: 100 Smart, Simple Recipes and his DVD Uncorked: Wine Made Simple
You can order them from Amazon simply by clicking on the links or on the "I Recommend" Box to the right.

You can listen to my interviews on my website.

Listen or download my interviews here.

Ham Slices with Blueberry Sauce

2011-04-06T20:45:00.000-07:00

by Chef Judy Gilliard
Servings: 6

24 ounces ham center slices, 12 slices
1/3 cup water
1 tablespoon cornstarch
1/3 cup apricot preserves
2 tablespoons turbinado sugar, raw sugar
2 tablespoons rice wine vinegar
1 cup fresh blueberries

Place ham slices on rack in a shallow baking pan. Bake at 350ºF for
10 minutes. (until warm through).

Meanwhile, for the sauce, in a small saucepan combine water and cornstarch; stir in apricot preserves, raw sugar, wine, and lemon juice. Cook and stir over medium-low heat for 5-6 minutes or until thickened and bubbly.
Stir in blueberries; cook and stir 2-3 minutes more. To serve, spoon sauce on top of ham.

Per Serving : 284 Calories; 12g Fat (38.2% calories from fat); 20g Protein; 24g Carbohydrate; 1g Dietary Fiber;65mg Cholesterol; 1503mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Asparagus Tart

2011-04-06T20:33:00.000-07:00

by Chef Judy Gilliard
Servings: 8

1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
1 pound asparagus
1/2 cup ricotta cheese, part skim milk
1 tablespoon olive oil
1/8 teaspoon sea salt
1/4 teaspoon white pepper
1 ounce salami slices
1 cup mozzarella cheese

Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides; set aside. Brush strips on one side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.

Place asparagus on a baking sheet and toss with olive oil, salt and pepper. Place in oven and roast for 5 minutes or until crisp-tender. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tips; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg and ricotta.Process until thick puree forms. Transfer to bowl; stir in salami and half of the mozzarella. Spread mixture evenly over pastry. Sprinkle with remaining cheese. Arrange asparagus tips over filling.

Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

Per Serving : 282 Calories; 20g Fat (63.5% calories from fat); 9g Protein; 17g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

Interview with Robert Irvine, host of Restaurant Impossible

2011-03-31T08:58:00.000-07:00

I enjoyed interviewing Robert Irvine, host of Restaurant Impossible on the Food Network. The show takes on a life of its own, he says. It's about so much more than a restaurant. It's about the restaurant owners and why they're in the position they're in. It's about getting to know the people, the surrounding area and what needs to be fixed to make their restaurant successful. "The show is so exciting because it shows all different facets of the business."

I recommend Robert's latest book, Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day. You can order a copy by clicking on the title or through the "I Recommend" box on the right side of my blog. You can also order Dinner: Impossible - The Complete First Season in the same way.
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You can listen to my interviews on my website.

Listen or download my interviews here.

Interview with Randy Finch, star of Ice Brigade on the Food Network

2011-03-30T14:10:00.000-07:00

I was pleased to interview Randy Finch recently. Randy is the host of the new Food Network Show, "Ice Brigade." Before refrigeration, ice sculptures were primarily utilitarian. Quite simply, chefs used them to keep food cold. In the past 20 years, ice sculptures have been elevated to a unique art form, one that allows plenty of interaction. There's something unique about an art form that only lasts for a day.

You can listen to my interview with Randy on my website

See all my interviews here.

Get a Taste of Spring Break

2011-03-24T08:51:00.000-07:00

Aren't going anywhere on spring break? Bring the taste of the tropics to your home with this delightful recipe, Pork Tenderloin with Apricot Mustard Sauce. I was featured on Houseworks this week, demonstrating this recipe. Watch the video here.

Crusted Scallop Salad with dried Cranberries and Roth Kase Buttermilk Blue

2011-03-19T20:46:00.000-07:00

Servings: 8

2 pounds bay scallops, large
1/2 cup flour
1 teaspoon sea salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
4 tablespoons grapeseed oil
12 cups mixed lettuce, natural
8 ounces Roth Kase Buttermilk Blue (a tangy, creamy blue cheese, available at Open Harvest)
8 ounces dried cranberries
4 fluid ounces balsamic vinegar
salt and pepper to taste
2 lemon, sliced

Toss scallops in flour with sea salt, cayenne and black pepper. Heat olive oil in skillet and sauté on medium-hot, turning as needed, (do not burn or char) for approximately 2-3 minutes on each side.

Meanwhile, place lettuce, cheese, cranberries, and balsamic vinegar in a mixing bowl. Toss gently with tongs.

Neatly place salad in middle of plate. Arrange scallops around top of greens. Garnish with lemon slices.

Per Serving 309 Calories; 16g Fat (46.1% calories from fat); 26g Protein; 16g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 814mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat.

See how to make Shepherd's Pie for St. Patrick's Day

2011-03-14T21:08:00.000-07:00

Here's a great idea for St. Patrick's Day: Shepherd's Pie. Watch the video and see the recipe here:

Ingredients purchased from Leon's Gourmet Grocer.

Pork tenderloin with Apricot Mustard Sauce

2011-03-14T21:03:00.000-07:00

Servings: 6

Sauce

3 tablespoons olive oil

1/4 cup diced onions

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole grain mustard

1/4 cup Dijon mustard

3/4 cup apricot fruit sweetened preserves

Pork

2 pounds pork tenderloin, cut 1" thick

olive oil spray

salt and pepper

Sauce

Heat olive oil in skillet. Add onion and garlic and cook until soft. Add cider vinegar and simmer 3 min stirring to make use onion and garlic do not burn.

Add mustards and apricot preserves and stir until all is melted together.

Pork

Stray each side of pork steaks with olive oil spray and sprinkle with salt and pepper.

On a very hot grill, sear each side of pork for 2 min on each side. Reduce heat to medium and brush pork with sauce. Cook on low heat until temperature reaches 155 degrees. Remove from oven and brush with sauce. Let rest and serve with the sauce on the side.

Per Serving : 252 Calories; 12g Fat (45.0% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 201mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Ingredients purchased from Leon's Gourmet Grocer.

Grilled Asparagus Quiche Recipe

2011-02-18T18:10:00.001-08:00

Servings: 6

1 pound asparagus
Olive oil spray
1 tablespoon butter
1/4 cup leeks, thinly sliced
1/2 cup mushrooms, sliced 1/4" thick
1/2 cup mozzarella cheese, part skim milk
1/4 cup cheddar cheese
12 medium eggs
2 cups milk, 1% low fat
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon fines herbs*

Preheat oven to 325º degrees F. Bend each asparagus spear until it breaks, throwing out the end section. Spray with olive oil spray and grill until crisp tender. Cut the asparagus into 1/2 inch pieces on the angle. Sauté leeks and mushrooms until soft in butter until they are golden, add asparagus.
Spray a 9" × 13" pan with olive oil spray. Spread mozzarella and cheddar cheese on bottom of pan and top with vegetables. Whisk together eggs, milk, salt, pepper and fines herbs. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean.

Per Serving : 259 Calories; 16g Fat (56.1% calories from fat); 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 442mg Cholesterol; 438mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

*combination of French chervil, parsley, chives and French tarragon

Food purchased from Leon's Gourmet Grocer

Chocolate Cherry Cake

2011-02-16T19:30:00.000-08:00

Servings: 12

If you prefer milk chocolate use 1/2 cup cocoa and milk chocolate chips

2 cups Heart Smart Bisquick

1 cup almond flour

3/4 cup Dutch-process cocoa powder

2 teaspoons instant coffee granules

1 cup turbinado sugar

2 large eggs

1 cup buttermilk

1 can cherries in light syrup

1/2 cup chocolate chip, mini semi-sweet

Mix Bisquick, almond flour, cocoa, instant coffee and sugar together.

Beat eggs, buttermilk and liquid for cherries together and mix into dry ingredients. Fold in cherries.

Place in a bundt pan and bake in a 350 degree oven for 40 min. Let cool 20 min before talking it out of pan.

Per Serving (excluding unknown items): 278 Calories; 11g Fat (32.1% calories from fat); 7g Protein; 44g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

Food purchased at Leon's Gourmet Grocer

Recipe: Apricot Roasted Chicken Thighs

2011-02-16T19:24:00.000-08:00

Servings: 6

8 each chicken thighs without skin, boneless, cut in cubes (Smart Chicken)

6 ounces apricot preserves, fruit sweetened

8 each prunes, pitted and cut in half

1/4 cup olive oil

1 tablespoon rice wine vinegar

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon ground sage

1/2 teaspoon red chili flakes

8 each dried apricot halves, julienned

6 sage, julienned

Preheat oven to 400 degrees F.

Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces in the pan, spaced evenly apart.

Roast until the chicken is thoroughly cooked, about 20 to 30 minutes.

Per Serving 303 Calories; 13g Fat (37.4% calories from fat); 19g Protein; 30g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.

Ingredients found at: Leon's Gourmet Grocer

Open Harvest Winter Cooking Classes: Learn to Cook Local Foods!

2011-02-10T22:22:00.000-08:00

I'm excited about my winter cooking classes, offered through Open Harvest Natural Foods Grocery. Here's what one student had to say about my classes: “The best part of the class was eating, and hands-on experience. I like that the food isn’t too rich. The emphasis on healthy, fresh food is great!”

The excitement continues as I bring Open Harvest’s local, all-natural meats to the kitchen and shares my gastronomic techniques to bring out meat’s fullest flavors. Recipes and samples are included in all classes. Students may sign up for individual sessions or any combination of classes.

Each class is $20 for members and $30 for non-members. All Open Harvest winter cooking classes are held 6 to 8 pm at Grace Lutheran Church at 2225 Washington. To register, come in to Open Harvest at 1618 South Street or call 475-9069. Pre-registration is required.

You may attend just one class or come to all three:

Courage in the Kitchen with Chef Judy a la Carte, Session 1 BEEF: Monday, February 28

There are many delicious ways to prepare beef in your kitchen. Dry heat methods include grilling, broiling, sauteing, roasting, stir frying, and deep frying. Wet heat includes braising, pot roasting, stewing, steaming, poaching, and slow cooking. Chef Judy will bring meat from local ranches and demonstrate some of these techniques.

Courage in the Kitchen with Chef Judy a la Carte, Session 2 PORK: Monday, March 14

Join Chef Judy in the kitchen as she shares recipes and the best methods of how to prepare pork chops, tenderloin, and sausages using fresh pork from local Nebraska farms.

Courage in the Kitchen with Chef Judy a la Carte, Session 3 LAMB: Monday March 28

Learn to make lamb kebabs and other tender, tasty entrees with local lamb. Chef Judy will also share techniques for cooking lamb for Easter dinner.

Electrolux Oven

2011-02-01T08:31:00.000-08:00

I love working with the Electrolux oven, available at Schaefer's. I especially love the Perfect Turkey setting. It works for any kind of meat you want to roast. I simply place one side of the probe into the oven and one side into the meat. The oven gives the exact temperature and will even alert you when the meat is done. Y ou can use it for turkey, chicken, roast beef, pork and more. It's very straightforward and easy to operate.

House Works on Channel 10/11

2011-01-27T08:58:00.000-08:00

I'm so happy to be on KOLN-TV channel 10-11 in Lincoln, Nebraska. I'm featured in the "House Works" segment, which is shown during the 4 p.m. "First at Four" program. Here are links to recipes I've demonstrated on the show:

Soups to Warm the Soul

Tamale Pie

You can watch videos at the next two sites:

How to Make a Hearty Stew

Off to a Healthy Start

Corn Waffles Recipe

2011-01-23T21:18:00.000-08:00

Servings:6
The cornmeal in these gives the waffles an extra crunch. Serve them with yogurt
cream, or ricotta cheese with a little sugar and vanilla added in. Top with fruit.

1 2/3 cups Bisquick® baking mix
1/3 cup cornmeal
2 tablespoons flax seed, ground
1 1/2 cups milk, 1% low fat
1 teaspoon vanilla extract
2 large egg
2 tablespoons butter, melted

Mix all ingredients together.
Pour into hot waffle iron (sprayed with non-stick spray).
Bake until steaming stops.

Makes 6 8" waffles

Yogurt Cream (for topping)

1 cup yogurt cheese (Greek style yogurt, plain no fat)
1 teaspoon vanilla
2 tablespoons turbinado sugar (raw sugar)
1 cup peaches, sliced

Per Serving 304 Calories; 8g Fat (24.4% calories from fat); 13g Protein; 45g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 506mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTE: I purchased food to make this at Leon's Gourmet Grocer and Open Harvest Natural Foods Coop.

Prosciutto Tomato Pasta Recipe

2011-01-15T21:37:00.000-08:00

Servings: 6
Takes under 30 miutes to make. Keep prosciutto in your freezer so you are at the ready for a quick last-minute meal.

1 tablespoon grapeseed oil
1/2 teaspoon garlic paste
3 tablespoons capers
4 ounces prosciutto, diced
26 ounces tomatoes, canned
1/2 cup basil, fresh, julienned
3 ounces parmesan cheese
14 ounces spaghetti, whole-wheat

Cook pasta according to package directions. Using a Dutch oven, heat olive oil. Add garlic, capers and prosciutto; sauté until golden. Add tomatoes and cover, leaving room for steam to escape so sauce will thicken. Let simmer 20 minutes. Pour sauce over hot pasta. Toss with fresh basil and parmesan cheese.
Per Serving : 377 Calories; 9g Fat (21.0% calories from fat); 22g Protein; 56g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 999mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTE: I purchased food to make this at Leon's Gourmet Grocer and Open Harvest Natural Foods Coop.

Recipes: Buttermilk Rolls & Grilled Flank Steak

2011-01-08T14:44:00.000-08:00

Buttermilk Rolls

By Chef Judy Gilliard

Servings: 24

1 cup water

2 1/2 teaspoons active dry yeast

3 tablespoons turbinado sugar (raw sugar)

2 cups bread flour

1 cup whole wheat flour (Pastry)

3 tablespoons powdered buttermilk

1 teaspoon sea salt

1 tablespoon unsalted butter, room temperature

Mix yeast and sugar into water that is room temperature. Set aside.

In mixing bowl of your stand KitchenAid mixer, add flours, buttermilk, salt and butter.

With mixer running with dough hook slow add liquid into dry. (Add more water if needed)

When dough comes together into a ball around dough hook, keep running at low speed for 10 min to knead.

Place dough into lightly oiled bowl, cover and let rise until double in size. Remove to a floured board and knead a couple of times, then cut into 24 rolls. Take each piece and form into a ball, place on a cookie sheet and press down with you hand to flatten the ball. Top with a spray of oil and cover and let rise.

Bake in a 350 degree oven until brown about 10 to 12 min. Dust roll with flour and let cool.

Per Serving: 69 Calories; 1g Fat (10.0% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 1mg

Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Grilled Flank Steak

Judy Gilliard

Servings: 4

Flank steak has great flavor and is best cooked medium rare.

1 pound Flank Steak, trimmed of fat

1 teaspoon grapeseed oil

1 1/2 teaspoons Chef Judy house seasoning

Coat each side of flank steak with oil, seasoning.

Cook on a hot grill, 4 to 5 minutes on each side. Let rest for 10 minutes.

Slice on the angle.

Per Serving : 210 Calories; 13g Fat (57.1% calories from fat); 22g Protein; 0g Carbohydrate; 0g Dietary Fiber; 58mg Cholesterol; 79mg Sodium. Exchanges: 3 Lean Meat; 1 Fat

Apricot Nut Bread Recipe

2010-12-20T19:39:00.000-08:00

This delicious bread contains healthy ingredients and has little sugar. Make it in a loaf or Bundt pan.
2 eggs or 1/2 cup egg substitute

2 cups low-fat buttermilk
1 tsp vanilla
3 cups sifted all purpose flour
1 cup oat bran
1/2 cup sugar
3/4 cup dried apricots, chopped
1/2 tsp salt
1/2 tsp allspice
2 tsp baking powder
1/2 cup chopped walnuts

Preheat oven to 325 degrees.
Beat egg (or egg substitute), buttermilk and vanilla together. Set aside.
Combine dry ingredients. Mix in egg-and-milk mixture and chopped walnuts.
Pour mixture into a 10-inch Bundt pan or a large loaf pan sprayed with nonstick spray. Bake 45 minutes to an hour.
Turn onto wire rack and let cool before serving.

Parmesan Au Gratin Potatoes Recipe

2010-12-20T19:25:00.000-08:00

A simple, yet elegant dish. Real cream gives this a gourmet taste.

Servings: 8

6 each potatoes
3 cups cream
1 cup Parmesan cheese

Spread, or shingle, the sliced potatoes into a shallow, oven-safe casserole dish. Season with Kosher salt and ground white pepper. Pour the heavy cream over the potatoes, top with shredded Parmesan cheese, place into a 400-degree convection bake oven and cover with foil. Allow them to bake for 45 minutes and then remove the foil and bake another 15 to 20 minutes until bubbling in the middle and golden brown on top. The potatoes are done when I knife or skewer is inserted and there is not resistance. Remove pan from oven and let set for five minutes before serving.

Per serving (excluding unknown items): 336 calories; 25g. fat (67.1% calories from fat); 8g protein; 20g carbohydrate; 1g dietary fiber, 86mg cholesterol; 225mg sodium. Exchanges: 1 grain (starch); 1/2 lean meat; 4 1/2 fat.

Cooking at Schaefer's December 11-12

2010-12-10T20:22:00.000-08:00

Just a reminder that I'll be cooking in the new ELECTROLUX KITCHEN at Schaefer's this Saturday and Sunday from noon to 4 p.m. Stop in and see me.

Chef Judy ala carte Available for Dinner Parties

2010-12-09T07:55:00.000-08:00

Are you considering having a dinner party in the Lincoln, Nebraska, area? Let Chef Judy ala carte do the work. I'll fix the menu, shop for groceries and fix the dinner for you and your guests. All you need to do is relax and enjoy your guests. Contact me at judy@judyalacarte.com for more information.

Lots of Great Food on the Menu for my December 6 Cooking Class

2010-12-02T08:47:00.000-08:00

There's still room in my cooking class for Monday, December 6. On the menu: roasted shrimp, bruschetta with caramelized leeks and Feta cheese, hummus, cheese tray with dried fruit and nuts, and chocolate chip sponge cake.

The class will be held from 6-8 p.m. at Grace Lutheran Church, 2225 Washington Street, Lincoln, Nebraska. Cost is $20 for Open Harvest members and $30 for nonmembers. Please bring a knife and cutting board.

Preregistration is required. Contact Open Harvest at (402)475-9069 to register.

Whipped Cauliflower Recipe

2010-11-30T21:08:00.000-08:00

A perfect side dish that it is low carbServes 8

24 ounces cauliflower, frozen
8 ounces light cream cheese
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 medium russet potatoes, washed and cubed
3 tablespoons milk, if needed

Cook cauliflower until soft. Place in food processor with steel blade and process. Add cream cheese salt and pepper and to cauliflower and continue processing 5 to 8 minutes. Boil potatoes until soft, drain, mash, and add to the whipped cauliflower. Mix well. Add milk if needed.
Per Serving (excluding unknown items): 112 Calories; 5g Fat (42.0% calories from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 302mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates

Risotto with Cauliflower Recipe

2010-11-30T10:04:00.000-08:00

Servings: 6

2 tablespoons olive oil
2/3 medium onion, chopped
2/3 teaspoon red chili flakes
2/3 teaspoon black pepper
1 cup short-grain rice, Aborio
2/3 teaspoon fresh cracked pepper, chopped
1/3 cup dry vermouth
2 2/3 cups chicken broth
1 medium cauliflower, grated
2/3 cup Parmesan cheese, grated
1/3 cup fresh parsley, chopped

Heat oil and sauté onion until soft. Add rice, red chili flakes, black pepper and sauté over med. high heat until all rice is coated with oil. Add vermouth and stir until absorbed. Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it) Cook until rice is tender stirring constantly.
Add grated cauliflower, mix in rice, fold parsley and Parmesan cheese.

Per Serving (excluding unknown items): 243 Calories; 8g Fat (31.8% calories from fat); 9g Protein; 30g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 515mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Pumpkin Cake Recipe

2010-11-22T13:25:00.000-08:00

1 cup chopped walnuts
4 large eggs
1 1/2 cups turbinado sugar
1 teaspoon vanilla
1 cup 1% low-fat milk
28 ounces pumpkin puree
2 cups unbleached flour
2 cups rolled oats
1/4 cup flax seeds, ground
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons pumpkin pie spice
1 tablespoon powdered sugar

Toast chopped walnuts in a 375 degree oven for 10 minutes.
In a large bowl mix all wet ingredients together. In a separate bowl mix all dry ingredients together. Fold the dry ingredients into the wet.
Pour mixture into 2 large or 6 small aluminum loaf pans sprayed with nonstick spray.
Bake in preheated oven at 350 degrees 30 to 45 minutes until cake springs back when touched.
When cool, sprinkle with powdered sugar.

Per Serving : 176 Calories; 5g Fat (24.7% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;

Hummus Recipe

2010-11-22T13:22:00.000-08:00

1 pound garbanzo beans, cooked
1 teaspoon sesame oil
2 teaspoons garlic, roasted
1/2 teaspoon cumin
4 fluid ounces lemon juice
1 teaspoon sea salt
½ teaspoon black pepper
cayenne pepper, to taste
1 tablespoon olive oil
2 teaspoons fresh parsley, chopped

1. Combine the garbanzo beans, sesame oil, garlic, cumin and lemon juice in a food processor; process until smooth. Season with salt and cayenne.

2. Spoon the hummus onto a serving platter and smooth the surface. Drizzle the olive oil over the hummus and garnish with the chopped parsley. Serve with warm pita bread that has been cut into quarters.

Per Serving (excluding unknown items): 115 Calories; 3g Fat (20.7% calories from fat); 6g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 141mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Recipes for Herb Blends: All Purpose Spice Mixes

2010-11-22T13:18:00.000-08:00

Herb Salt

A perfect all purpose blend, Mix all ingredients together and give a few quick grinds in a coffee grinder.

2 parts onion powder
1 part garlic powder
1 part dry parsley
1 part marjoram
1 part sea salt
1/2 part basil

Dip Blend
Mix in 75% sour cream and 25% mayonnaise

4 parts dill weed
1 part garlic powder
1 part chervil

Roasted Garbanzo Beans Recipe

2010-11-22T13:15:00.000-08:00

25 ounces garbanzo beans, canned, rinsed and drained
2 teaspoons grape seed oil
1 teaspoon Judy's house seasonings

Place garbanzo beans in a kitchen towel and dry well, remove any loose skins.
Place beans on a baking sheets and toss with grape seed oil and Judy's seasoning.
Roast in a 400 degree oven for 20 minutes.

Greek Tomato Sauce Recipe

2010-11-15T20:43:00.000-08:00

Serves 6
Tomatoes are the secret ingredient in this special sauce. Use imported canned Italian plum tomatoes.

2 teaspoons grapeseed oil
2 onions, chopped
2 celery ribs, chopped
2 carrots, chopped
2 32-ounce cans whole Italian plum tomatoes
1 6-ounce can tomato paste
1/2 teaspoon ground black pepper
sea salt to taste
1 pound cooked pasta, al dente (still a bit crisp)
6 ounces grated Parmesan cheese

Heat olive oil in a large Dutch oven. Add garlic, onions, celery and carrots. Saute until soft. Add the remaining ingredients. With an emulsion blender, puree ingredients together. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, one hour, stirring frequently.

Courage in the Kitchen Cooking Class #2

2010-11-11T14:03:00.000-08:00

On November 8, I taught the second Courage in the Kitchen Cooking Class, sponsored by Open Harvest. Using the good quality, healthy products from Open Harvest, we cooked up a delightful meal. Participants learned new cooking techniques by watching them being demonstrated, as well as helping prepare the meal. Afterwards, we all enjoined a meal together.

For recipes, click on in the names of the dishes:

Scallop Salad with Dried Cranberries and Gorgonzola
Mediterranean Shrimp with Artichoke Bottoms
Brown Rice with Water Chestnuts
Pumpkin Mousse

Click here to see more photos.

The next Courage in the Kitchen cooking class will be December 8 at Grace Lutheran Church in Lincoln. On the menu is roasted shrimp, bruschetta with caramelized leeks and feta cheese, hummus, cheese tray with dried fruit and nuts, and chocolate chip sponge cake. Cost is $20 for Open Harvest members or #30 for nonmembers. If you live in the Lincoln area and would like to come, you can register at Open Harvest or by calling 475-9069.

Pumpkin Mousse

2010-11-11T11:41:00.000-08:00

Serves 4

15 ounces pumpkin
1 cup whipping cream
2 tablespoons pumpkin pie spice
3 tablespoons turbinado sugar
1 teaspoon vanilla
2 tablespoons chopped pecans (or a dozen whole pecans)

Whip cream until peaks form. Fold in all other ingredients except pecans. Serve in small dessert bowls and top with pecans.

Brown Rice with Water Chestnuts Recipe

2010-11-11T11:37:00.000-08:00

Servings 10

4 1/4 cups low sodium chicken broth
1/4 teaspoon black pepper
1 1/2 cups brown rice
1 cup water chestnuts, canned
1/8 teaspoon cayenne pepper
1/2 cup wild rice

Bring the chicken stock to a boil. Add remaining ingredients. Return to a boil. Cover, reduce to a summer, and cook until the rice is tender, approximately 45 to 60 minutes.

Mediterranean Shrimp with Artichoke Bottoms

2010-11-11T10:11:00.000-08:00

Serves 4

1 pound large raw shrimp, cleaned and deveined
1 tablespoon olive oil
8 cloves garlic
3/4 teaspoon black pepper
3/4 teaspoon lemon peel
1/2 cup vermouth, dry
1/2 cup vegetable broth
1/4 cup lemon juice
1/4 cup capers
2 cups artichoke, frozen, bottoms
1 cup kalamata olives, pitted
1/4 cup parsley
4 each lemon slices

Heat olive oil in large skillet over medium-high heat. Add garlic and shrimp. Cook until pink. Remove from pan.

Add vermouth and vegetable broth to skillet. Reduce heat to medium. Add the lemon juice, lemon peel, artichoke hearts and capers to pan. Bring the heat up to medium high. Add corn starch and cook until sauce is slightly thickened. Return shrimp to pan. Toss in pasta and garnish with parsley and lemon slices.

Scallop Salad with Dried Cranberries and Gorgonzola Cheese Recipe

2010-11-11T09:34:00.000-08:00

Serves 4

1 pound sea scallops, large
1/4 cup flour
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons grapeseed oil
6 cups lettuce, sliced 1/2 inch thick
4 ounces dried cranberries
2 ounces balsamic vinegar
rice wine vinegar, seasoned, to taste
salt and pepper to taste
1 lemon sliced

Toss scallops in flour with sea salt, cayenne pepper and black pepper. Heat grapeseed oil in skillet and saute on medium-hot heat, turning as needed (do not burn or char) for approximately 2-3 minutes on each side.

Meanwhile, place lettuce, gorgonzola cheese, cranberries and balsamic vinegar in mixing bowl. Toss gently with tongs.

Neatly place salad in the middle of plate. Arrange scallops around the top and sides of greens. Garnish with lemon slices.

Signature Chef's Auction March of Dimes Benefit

2010-11-11T09:21:00.000-08:00

On November 4, 2010, I was one of the Signature Chefs featured at the March of Dimes benefit at the Cornhusker Hotel in Lincoln. At my table, participants tasted Wisconsin cheeses with breads, nuts and fruits from Open Harvest.

Those who attended enjoyed sampling dishes from some of Lincoln's best chefs. Among those featured were Nader Farahbod of Billy's Restaurant, Travis Green of Dish, and Jesse Anderson of Fireworks.

Guests bid on both a silent auction and live auction. The Judy ala Carte package for the live auction was a gift basket filled with 6 award winning Wisconsin Cheeses, a selection of cookbooks, pastas from Dream Fiend Pasta and a Danby Maitre D' 2-Bottle Wine Chiller.

Click here to see more photos from the event.

Open Harvest Cooking Class: Courage in the Kitchen

2010-11-08T11:52:00.000-08:00

We had an excellent turnout for my second "Courage in the Kitchen" Cooking Class offered through Open Harvest. These classes, which take place at Grace Lutheran Church in Lincoln, are an excellent hands-on experience. Participants make new friends, sample some great food, and best of all -- learn new ways to fix fabulous meals. For more info on the classes, stop by Open Harvest in Lincoln or call 402-475-9069.

Click here to see more photos from the class.

Click on the names of the dishes to see the recipes.

French Onion Soup Pizza
Romaine, Avocado, Tomato Salad
Turkey Breast Marinated with Lemon and Herbs
Fingerling Potatoes with Lemon
Peach Cobbler

Turkey Breast Marinated with Lemon and Herbs

2010-11-04T12:45:00.000-07:00

Servings: 8
2 pounds turkey breast, boneless and skinless. (NOTE: you can substitute chicken wings)
2 lemons
1 teaspoon dried oregano
1/8 teaspoon cumin
1 tablespoon parsley, chopped
1/2 teaspoon thyme
1/2 teaspoon white pepper
Rinse and pat turkey dry, mix all ingredients together and coat all sizes of the turkey, cover and refrigerate up to 24 hours.

Preheat oven to 325 degrees, cover turkey and roast until temperature reaches 160 degrees, uncover and roast 10 minutes longer, remove from oven and let rest 10 minutes before slicing.

Romaine Avocado Tomato Salad Recipe

2010-11-04T12:41:00.000-07:00

Servings: 4

1 head Romaine lettuce
1 large avocado
2 medium tomatoes
1 tablespoon sunflower seeds
1/4 cup rice wine vinegar, seasoned
sea salt and black pepper to taste

Wash and dry Romaine lettuce and tear in pieces. Cube avocado and chopped tomatoes, toss all together and serve.

Gingerbread House Contest with a Twist from Licorice International in Lincoln, Nebraska

2010-11-04T12:04:00.000-07:00

Photo by Sugar Daze (www.flickr.com)

Molasses, ginger, flour, baking soda and candy from Licorice International are a few of the ingredients you’ll need for the first ever Licorice International Gingerbread House Contest. Licorice International gift cards will be awarded to first ($50), second ($25), and third ($15) place winners. A “People’s Choice” prize will also be awarded ($25). There is no registration fee; however, you must register by November 27th.

The rules are simple:

Everything (except the base) must be edible.
Three (3) different types of candy from Licorice International must be incorporated into the design.
Entries cannot be larger than 10 inches deep and 15 inches wide. Height is limited to 13 inches.
Entries will be judged on creativity and craftsmanship.
Entries must be personally delivered (not shipped) to Licorice International by Monday, December 6th.
Winners will be announced on Friday, December 17th and entries may be picked up any time after that.

Please register by Saturday, November 27th at Licorice International, 803 Q Street, Suite 300, Lincoln, NE 68508. For more information call (402) 488.2230 or email licoricenews@licoriceinternational.com.

Risotto Recipe with Variations

2010-10-25T13:33:00.000-07:00

Servings: 6

3 tablespoons olive oil

1 medium onion, chopped

1 teaspoon red chili flakes

1 teaspoon black pepper

2 cups short-grain rice, Arborio

1 teaspoon fresh cracked pepper, chopped

1/2 cup dry vermouth

4 cups chicken broth

1 cup Parmesan cheese, grated

1/2 cup fresh parsley, chopped

Heat oil and add onion and sauté until soft.

Add rice, red chili flakes and black pepper. Sauté over med. high heat until all rice is coated with oil.

Add vermouth and stir until absorbed.

Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly.

Add parsley and Parmesan cheese, and fold in.

Per Serving : 418 Calories; 12g Fat (27.8% calories from fat); 13g Protein; 57g Carbohydrate; 2g Dietary Fiber;

10mg Cholesterol; 765mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Variations:

Add any or all of the following items:

sauteed mushrooms (if you use dried, reconstituted mushrooms, include some of the broth)

roasted carrots and sweet potatoes, finely chopped

Sauteed red peppers, finely chopped

2010 Chef Challenge at Schaefer's

2010-10-19T12:33:00.000-07:00

On October 14 I was privileged to be the emcee at the Second Annual Chef Challenge, held at Schaefer's in Lincoln. Here I am interviewing Ron Romero, president of Schaefer's.

The Chef's Challenge featured Nebraska local foods and chefs-in-training at three Nebraska culinary schools: The University of Nebraska, Southeast Community College and Metro Community College. A team of three chefs from each school had one hour to prepare a meal. They were judged on teamwork, sanitation, organization, flavor and presentation.

The University of Nebraska chefs worked in the Electrolux kitchen. They prepared a Midwestern Style Asian Breakfast, consisting of Korean style steak and eggs with carmelized onions and mushroom sauce, along with a green salad. They came in third in the competition.

The Southeast Community College chefs prepared their meal in the Jenn-Air kitchen. They prepared seared skirt steak drizzled with brown butter, sweet potato agnolotti and glazed autumn vegetables, along with apples and bears sauteed in buttery belle de brillet syrup accompanied with candied pecans and whip cream. They received the second place award in the competition.

The Metro Community College chefs prepared an appealing meal made up of several small dishes, using the Viking kitchen. I was particularly impressed with how immaculate they kept their work place. It's definitely an example of "mise en place" (French for "everything in its place.") The judges were impressed with all aspects of their cooking, so awarded them the first place trophy, in spite of the fact that they went a couple minutes over time.

While waiting for the chefs to finish, spectators enjoyed samples prepared by chefs from the three schools, using the KitchenAid kitchen. The samples used locally grown food, provided by Open Harvest Cooperative Grocery.

A special thank you to our judges: Brian Everman, Corporate Chef at Lincoln Poultry; Brook Bion Dell, Chef at Irma's Bistro in Creighton University; and Patrick Durkin, Executive Chef at the Nebraska Club.

Click here for more photos of the Chef Challenge.

Judy's Beef Fajitas Recipe

2010-10-11T12:28:00.000-07:00

You can also use chicken or pork in these fajitas.
Servings: 6

Rub:

1 tablespoon grapeseed oil
1 tablespoon Chef Judy seasoning

Filling:
2 pounds flank steak
2 tablespoons grapeseed oil
3 bell peppers, mixed, red, yellow and green, sliced thin
1 onion, sliced thin
2 garlic cloves, chopped
cilantro sprigs, as needed for garnish

Trim the fat from the flank steak. Pat the steak dry and cut the steak into two or three pieces if necessary. Rub the steaks with seasoning.

Grill the steak on a hot grill to the desired doneness. Remove the steak and allow it to rest for 10 minutes.

Add the oil to a heavy sauté pan. Heat the pan until very hot and sauté the peppers, onion and garlic just until they begin to soften.

Slice the steak against the grain into thin slices. Arrange the steak and pepper mixture on very hot cast-iron platters and garnish with the cilantro. The platters should be sizzling as they are presented to the table.

Serve the fajitas accompanied by warm flour or corn tortillas, fresh salsa, sour cream, and guacamole.

Per Serving : 352 Calories; 23g Fat (58.8% calories from fat); 30g Protein; 6g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 107mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 2 Fat.

French Onion Soup Pizza Recipe

2010-10-02T15:44:00.000-07:00

Servings: 6

CRUST
2/3 cup water (70º to 80ºF)
2 tablespoons olive oil
1 1/2 teaspoons yeast
1/2 teaspoon salt
1 teaspoon turbinado sugar
1 cup bread flour
1/2 cup whole wheat flour
olive oil spray
3 tablespoons corn meal (1 tablespoon for the dough and 2 for the surface when rolling out dough)

TOPPING
2 tablespoons extra virgin olive oil
9 ounces pancetta, chopped
2 large onions, sliced 1/8-inch thick
9 ounces gruyere cheese, grated
4 ounces Parmesan cheese, grated

To make crust: In a glass bowl mix water, yeast, olive oil and sugar. Place all dry ingredients in the work bowl of your KitchenAid with dough hook. With #2 speed slowly add water mixture down the side of the bowl. If dough is too wet, add more flour. Run the KitchenAid 8 minutes longer. Remove dough hook. Spray dough with olive oil, cover and let proof until it has doubled in size or measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to a surface lightly dusted with cornmeal. If necessary, knead in additional flour to make dough easy to handle. Roll or press dough cut into 3 pieces. Cover; let rest 30 minutes. Roll out each roll out and spray oil on both sides, place in 400 degree pre heated oven for 10 minutes. In a large skillet heat to med high, spray with olive oil, add pancetta and sauté 2 min. Add sliced onion and sauté on med until onion are golden and caramelized. Spread mixture on pizza crust, top with shedder Wisconsin Gruyere and parmesan cheese. Bake in a preheated over at 350 degrees for 20 min. Let rest 10 min before slicing.

Per Serving (excluding unknown items): 560 Calories; 33g Fat (52.6% calories from fat); 37g Protein; 29g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 1822mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Cheeseburger Pizza Recipe

2010-10-02T15:33:00.000-07:00

Servings: 6

CRUST
2/3 cup water (70º to 80ºF)
2 tablespoons olive oil
1 1/2 teaspoons yeast
1/2 teaspoon salt
1 teaspoon turbinado sugar
1 cup bread flour
1/2 cup whole wheat flour
olive oil spray
3 tablespoons cornmeal (1 tablespoon for the dough and 2 for the surface when rolling out dough)

TOPPING
1/2 pound ground sirloin
1 tablespoon Chef Judy Spicy seasoning
4 ounces cheddar cheese, shredded

To make crust: In a glass bowl mix water, yeast, olive oil and sugar. Place all dry ingredients in the work bowl of your KitchenAid with dough hook. With #2 speed slowly add water mixture down the side of the bowl. If dough seems too wet after 2 minutes add more flour 1 tablespoon at a time. Run the machine about 8 minutes longer. Remove dough hook. Spray dough with olive oil, cover and let proof until it has doubled in size or measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to a surface lightly dusted with cornmeal.. If necessary, knead in additional flour to make dough easy to handle. Roll or press dough cut into 3 pieces. Cover; let rest 30 minutes.

Roll out each roll piece and spray oil on both sides. Place in 400 degree preheated oven for 10 minutes.
Heat skillet to med heat and spray lightly with oil. Add hamburger, seasoning and saute until done.
Spread hamburger mixture on pizza crust, top with shredded cheddar cheese. Bake in a preheated over at 350 degrees for 20 min. Let rest 10 min before slicing.

Per Serving (excluding unknown items): 326 Calories; 18g Fat (49.2% calories from fat); 16g Protein; 25g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 322mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.

Our Holland America Culinary Cruise to Alaska

2010-10-01T14:04:00.000-07:00

I had an amazing time on my recent culinary cruise to Alaska. There were 22 of us in the group. It was a fantastic group of people.

Dinner in Seattle

The night before the cruise, some of us stayed at the Vintage Park Hotel in Seattle. Ten of us had dinner together at Tulio, the hotel restaurant, an incredible Italian restaurant that made everything from scratch. The next morning, after a gorgeous sit-down breakfast, we enjoyed a walking tour of Seattle, then took the shuttle to the ship. It was the beginning of seven wonderful days.

Everyone in the group wanted to eat together, so we had dinner together every evening at 8 p.m. Holland America did an outstanding job on the food, and the staff was wonderful. We also got a private kitchen tour, which was really interesting and it showed us all the thinking and preparation that goes into cooking for a cruise line.

Dinner on the ship

I did two cooking demos on the ship. Sean Carmichael, who won a free cruise in the recipe contest, worked with me. We worked well together, had great rapport, and immediately felt comfortable with each other. For the first demo, we made roasted shrimp with a mayonnaise caper sauce base, seared scallops with a jalapeno lime sauce, and new potatoes with fresh lemon and olive oil. For the second demo we made halibut wrapped in prosciutto, poached salmon with a caper sauce, and risotto.

The sommelier (wine expert) on the ship did a private wine tasting for our group. We tasted five different wines, including a lovely French champagne. He also did some food and wine pairings.

We enjoyed three stops: Juneau, Ketchikan and Sitka. Glacier Bay was stunning. Alaska is really an amazing place so full of history and breathtakingly beautiful.

With the sommelier

Everyone on the tour had such a great time that we already started talking about next year’s cruise. I’m thinking of the Panama Canal or the New England Coast. Keep watching the blog for updates.

Click here to see more pictures from the cruise.

Cooking Demo

Homemade Mini Burgers

2010-09-28T13:50:00.000-07:00

Servings: 8

1 pound sirloin tip roast, trimmed
1 pound chuck roast
8 slices dill pickle
1 teaspoon Chef Judy Spicy seasoning*
1/2 cup dijon mustard
2 tablespoons horseradish, prepared
1/2 cup mayonnaise, real
4 ounces cheese

* Available in Lincoln at Leon's Gourmet Grocer and Open Harvest or on-line through Bandiola Spices.

Grind the two meats in a meat grind grinder with coarse grind. Repeat, putting meat through fine grind, and adding seasoning. Divide in 8 pieces and pat out to little burgers, and cook on a grill until desired temperature.
Mix mustard, horseradish and mayonnaise together. Place burgers on the buns and top with mustard sauce, dill pickle and 1/2 oz of cheese

Per Serving (excluding unknown items): 305 Calories; 24g Fat (69.4% calories from fat); 22g Protein; 2g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 424mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

Copyright: www.chefjudy.net

Cooking at Schaefer's

2010-09-28T08:32:00.000-07:00

I love working with Shaefer's. Last weekend I made homemade mini burgers in their Jenn-Air kitchen. I used the Kitchen Aid Mixer with its various attachments to grind the meat, mix in the seasonings, and knead the dough for the buns. I programmed the oven to let the buns rise. When it came time to bake the buns, the heat came on so quickly that I was able to leave them in the oven the entire time.

I'll be cooking every Saturday and Sunday from noon to 4 p.m. at Schaefer's, 4700 R Street in Lincoln. Stop by and watch me cook, and be sure to try a sample. See you there!

Click here to see more photos from the cooking demo.

Judy ala Carte: Cooking Demos Every Saturday and Sunday at Schaefer's

2010-09-23T09:21:00.000-07:00

I'm so excited to be sharing my love of cooking with you every Saturday and Sunday at Schaefer's at 48th and R Streets in Lincoln. I'm really enjoying learning all about the different kitchens at Schaefer's.

This Saturday and Sunday, September 25 and 26, I'll be cooking up mini burgers in their Jen Air kitchen from noon to 4 p.m. both days.

These aren't your ordinary burgers. I'll be making homemade mini hamburger buns, grinding the meat and making the burgers. Stop by to learn how to make truly homemade burgers and sample one for yourself. Sample burgers should be ready about 1 p.m.

I'm looking forward to seeing you there!

Ten Things I learned about Licorice and Licorice International

2010-08-30T15:26:00.000-07:00

On Saturday’s “Judy ala Carte” radio program (KFOR 1240 AM), I hosted two of my favorite people: Elizabeth and Ardith, owners of Licorice International (a.k.a. “The Licorice Ladies.”). As always, I learned so much about licorice and the other wonderful products they sell at their retail store located at 803 Q Street and online at http://www.licoriceinternational.com/

Here are the top ten things I learned:

1. Glacia Ice Box Water from Norway is amazing. The taste is incredible--natural spring water from the arctic glaciers of Norway. The best thing is that the package is 97 percent biodegradable (even the lettering is made out of vegetable dye), and the unique cardboard carton means no harmful chemicals from the plastic. It’s available at the Licorice International retail store for a very reasonable price. (Elizabeth and Ardith discovered Ice Box water at the Fancy Food Show they attended in New York this summer.)

Glacia Ice Box Water.

2. When Elizabeth and Ardith first bought the licorice business in 2002, they thought they were doing great with a little over 40 different types of licorice. Now they offer 160 varieties, and they realize there are so many more kinds they could carry. The best thing I like about the Licorice International Store is that you can stop in and sample their products. If you like sweet or salty or bitter licorice, have a taste before you buy it.

American Twists Sampler

3. A great fall treat is the American Twists Sampler, made of Kenny’s Licorice Twists in root beer, cinnamon, orange, and chocolate flavors. The colors remind me of fall leaves, and the sampler would look great on a table.

4. Because real licorice has the potential to raise blood pressure, anyone with high blood pressure should be careful not to eat too much. However, anise (which has a similar flavor) is perfectly safe for people with high blood pressure. Licorice International sells both real licorice and anise candies.

Jelly Squares

5. Licorice International has just started selling these great little jelly squares in black, anise and assorted fruit flavors at their retail store. These have a wonderful mouth feel and flavor profile and are gourmet quality. A package would make a nice, tasteful little hostess gift or “thinking of you” gift. I could also visualize serving these with a cup of espresso.

6. This fall, Licorice International again plans to sell chocolate covered licorice, both online and at their retail store. Yum!

7. Petite Deceit Sugar Free candies are delightful, both to taste and to look at. These pastel colored candies are individually wrapped, only 2 calories each, and come in six flavors: blackberry, blueberry, strawberry, pear, tart lemon and orange. These would be great to put out in a bowl.

8. Licorice International has recently expanded their line of French drops in cute little tins. These little mints are made of coated anise seeds and take 15 days to make. The tins are reusable, and at only $4.00 each, they make wonderful gifts. They now come in rose, orange blossom, mint, violet, licorice and anise flavors.

9. At the Fancy Food Show, Elizabeth and Ardith also discovered the best chocolate covered pretzels, and they plan to carry them for Christmas. They were surprised and pleased to learn that the pretzels are made by the same place that makes their Irish Potatoes, a popular treat for St. Patrick’s Day.

10. American licorices are more like candy and don't usually have as high of percentage of licorice in the black ones. They also tend to be harder in texture. However, the European licorices are more gourmet, usually contain more licorice and have an excellent mouth feel.

Roasted Shrimp Recipe

2010-08-28T17:51:00.000-07:00

Servings: 6
2 pounds shrimp, large, R-T-C, 12 to 15 per pound
1 tablespoon olive oil
1 teaspoon Judy's house seasoning
1 medium lemon
1 cup ketchup
3 tablespoons horseradish
1 teaspoon Worcestershire sauce
1 part sea salt
1 part black pepper
1/ 4 part dried minced garlic
1/4 part red chili flakes
Place seasonings in a coffee grinder and pulse to a medium-coarse grind.
Take shells off shrimps and devein, leaving tails on. Toss shrimp in seasoning and roast in a 450 oven for 10 min.
Squeeze lemon over shrimp. Serve with spicy cocktail sauce.
Per Serving (excluding unknown items): 184 Calories; 4g Fat (17.0% calories from fat); 26g Protein; 13g Carbohydrate; 1g Dietary Fiber;
233mg Cholesterol; 758mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Licorice Ladies to be on Saturday's Judy ala Carte Program

2010-08-25T18:26:00.000-07:00

Elizabeth and Ardith, owners of Licorice International, will be my featured guests on this Saturday's program. I just love the "licorice ladies." They've managed to grow a small mail-order business into a thriving internet business and local retail store. Plus they love licorice (and so do I). You'll learn some surprising things about licorice, and you'll even have an opportunity to ask the Licorice Ladies a question about licorice and the products that Licorice International sells.

Tune in to the live program, this Saturday, August 28 at 1 p.m. Central Time on KFOR 1240AM in the Lincoln area or at http://www.kfor1240.com/ online.

Mirepoix – The magic of carrots, celery and onions

2010-08-09T10:21:00.000-07:00

Three vegetables you should always have in your fridge are carrots, celery and onions. These three vegetables, chopped fine, add zest to meats, beans, casseroles, and causes. The French call this combination mirepoix. I use it in my Red Stag Bourbon Baked Beans. (See recipe below.)

Recently I used it with stew meat. I simply tossed the stew meat in some seasoned flour, browned it on all sides, added my onions, carrots and celery, and then hit it with vodka to glaze it. I added a jar of pasta sauce and let it simmer for about two hours. Incredible!

Judy's shows for the week of August 9-13

2010-08-08T19:28:00.000-07:00

Tune in at KFOR 1240-AM in Lincoln or online at www.kfor1240.com

Monday…Judy talks with person eliminated Sunday night from the Next Food Network Star. The show is now down to the last two standing. Judy will find out the experiences of the person who left the show and what they have gained from the experience.

Tuesday…From Billy’s restaurant it is Chef Nader around the table from Judy as she talks to Nader about the history of Billy’s and Nader’s love of food.

Wednesday…Around the table with Judy is Billene Nemic from Buy Fresh Buy Local, along with James Caruso owner of Caruso-Rozzano Farms. He raises Italian heirloom vegetables and is also one of the founding members of the Old Cheney Farmers Market.

Thursday…Around the table with Judy is Jane Reason of the Nebraska Pork Producers, and without a question the two of them will be talking Rib Fest.

Friday….Around Judy’s table is Jeff Parker owner of Parkers Smokehouse….Judy and Jeff will talk ribs, sauces and rubs.

Bing Cherry Wisconsin Cheese Cake Recipe

2010-08-02T19:26:00.000-07:00

Here's the first recipe I created using Wisconsin Cheese.I love being a Chef Ambassador for Wisconsin Cheese.

Servings: 8

1 Cup Graham cracker crumbs
1 teaspoon ground all spice
3 Tablespoons unsalted butter
15 ounces Wisconsin ricotta cheese,
8 ounces Wisconsin Neufchatel cheese
1 can cherries in syrup, drained, syrup reserved
1/2 cup turbinado sugar
1 ½ packages gelatin
8 ounces Wisconsin mascarpone cheese
3 Tablespoons Milk
1/4 cup turbinado sugar

Place graham cracker crumbs and allspice in food processor with steel blade and plus add in melted butter. Place mixture in a 8 inch spring form pan lined with parchment paper. Press mixture down with the palm of your hand or a flat bottom glass. Bake in a preheated oven at 350 degrees for 10 min take and let cool.

In the food process with steel blade whip Wisconsin ricotta cheese and Wisconsin Neufchatel cheese until very smooth, about 5 min.

In the reserved cherry syrup add 1/2 cup of turbinado sugar, heat juice in microwave for 30 seconds than sprinkle the 1 1/2 packages of gelatin and stir until dissolve. With food processor running pour the gelatin mixture in and continue processing for 1 min. Put cherries in the processor, leaving 8 out for garnish and plus 2 times. Let cool 30 min than pour into spring form pan, refrigerate until set.

Place Wisconsin mascarpone cheese, milk and 1/4 cup turbinado sugar in food processor and process until just mixed; be careful not to over mix as it will become butter.

Gently spread the Wisconsin Mascarpone mixture over the top of Cheese Cake,
Garnish with remaining cherries.

Per Serving 483 Calories; 32g Fat (58.8% calories from fat); 12g Protein; 39g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 249mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.

Jellyroll with Lemon Curd Recipe

2010-08-02T18:10:00.000-07:00

Servings: 8
4 large eggs, separated
2/3 cup torbinado sugar
1 teaspoon vanilla
3/4 cup all-purpose flour (minus 2 tablespoons) - I used whole wheat white flour as a healthy alternative.
2 tablespoons corn starch

1/2 teaspoon lemon rind
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup lemon curd
1/4 cup confectioner's sugar

Preheat oven to 400 degrees F. In a small bowl beat egg whites until still but not dry and set aside. In another bowl beat the egg yolks until light. Gradually add the sugar, lemon rind, and vanilla. Mix well. Sift together the flour, corn starch, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites and pour the batter into a 15 by 10 by 1-inch jellyroll plan lined with waxed paper or parchment paper. Bake for 8 to 10 minutes or until the cake is golden. Loosen edges of cake, invert cake onto a towel dusted with confectioner's sugar. Gently peel waxed paper off cake. Trim 1/4 inch of hard crust off each long side of the jellyroll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 5 minutes. Once cake has cooled, gently unroll and spread cake with lemon curd and re-roll. Sprinkle with confectioner's sugar or cover with whipped cream.

Fingerling Potatoes with Lemon Recipe

2010-08-02T18:02:00.000-07:00

2 pounds new potatoes
1 lemon
3 tablespoons extra virgin olive oil
sea salt, to taste
black pepper, to taste
1/2 cup fresh parsley, chopped

Boil potatoes until tender, drain and place in a bowl. Grate lemon zest over all, then squeeze lemon juice over potatoes. Add salt and pepper and olive oil. Add chopped parsley and gently toss.

Green Beans, Diced Tomatoes & Garlic Recipe

2010-08-02T17:51:00.000-07:00

Servings: 4

10 ounces frozen green beans, whole (I use Haricot Vert extra fine green beans)
1/2 cup low sodium chicken broth (I use Demi-Glace)
1/2 teaspoon garlic paste
1 medium tomato, seeded and diced

Defrost green beans under cold running water. Bring chicken broth to a boil in a skillet, add garlic paste and green beans. Stir to mix and heat through. Gently mix in diced tomatoes.

Pork Piccata Recipe

2010-08-02T16:42:00.000-07:00

Servings: 6
1 1/2 pounds pork loin, cut in 6 cutlets
4 1/2 tablespoons flour
1 1/8 teaspoons black pepper
1 1/8 teaspoons lemon peel
2 tablespoons grapeseed oil
1 tablespoon unsalted butter
1/2 cup lemon juice
3/4 cup low sodium chicken broth
6 slices lemon
1 clove garlic, roasted and chopped
1/2 cup capers
vermouth

Pound cutlets thin (about 1/8 inch thick) evenly. Dredge lightly in flour, black pepper and lemon peel. Melt butter in large skillet along with grapeseed oil over medium-high heat.

Saute cutlets, turning once, until golden brown, about 5-6 minutes (total time). Add lemon juice and a couple shots of vermouth to skillet; shake pan gently and cook 2-3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers.

Crab and Avocado Wrap

2010-08-02T16:14:00.000-07:00

Servings: 8

4 1/4 ounces crab meat
8 ounces imitation crab
2 stalks celery, diced
1 tablespoon chopped parsley
1/2 cup mayonnaise
1 teaspoon horseradish (or wasabi)
1 carrot, julienned
1/4 cucumber, julienned
1 large avocado
4 large leaves red leaf lettuce
2 teaspoons rice wine vinegar
4 medium flour tortillas

Mix crab meat, celery, parsley, mayonnaise and horseradish together. Place layer of crab salad 1/4 from the end of the tortilla. Place carrots, cucumber and lettuce alongside crab. Sprinkle with rice wine vinegar. Roll tortilla tightly and wrap in foil. Chill. To serve, slice on an angle.

Christmas in July Cooking Demo at Schaefer's

2010-08-02T15:11:00.000-07:00

I enjoyed demonstrating how to cook a holiday meal during Schaefer's Christmas in July Sale. My meal consisted of Crab and Avocado Wrap, Pork Piccata, Green Beans, Diced Tomatoes and Garlic, Fingerling Potatoes with Lemon, and Jellyroll with Lemon Curd.

Terri (right) and her daughter, Ashley.


A beautiful plate

I cooked in the Kitchenaid Kitchen, using the Kitchenaid appliances. The guests enjoyed learning some new tips for cooking, such as how to make julienne carrots and the wonders of whole wheat white flour. Some commented that they didn't realize how easy it was to make a jellyroll.

Terri and her daughter, Ashley, attended when a friend invited them. It was the first time they'd attended one of my demos. Afterwards Terri described the demo as "fun and delicious," and she said she will definitely be back.

Click here to see more pictures of the event.

Judy's shows for the week of August 2-6, 2010

2010-08-01T13:03:00.000-07:00

Tune in from 10-11 a.m. Central Time on KFOR 1240AM in the Lincoln area or online at http://www.kfor1240.com/

Monday…Around the table with Judy is the person eliminated Sunday night from "The Next Food Network Star." Judy will find out their experiences on the show and how it has made them a better chef.

Tuesday…Around the table with Judy is Kelsey Nixon, former contestant on "The Next Food Network Star" season 4 and fan favorite, is now one of the hosts on "The Next Food Network Star After Party." On the cooking channel, the show has exclusive interviews with the contestants voted off and true stories about the behind-the-scenes drama …don’t miss the inside information that Judy will find out from Kelsey.

On the second half of the show Iron Chef Michael Symon joins Judy to talk about his new show on the cooking channel, "Cook like an Iron Chef."

Wednesday …Open Harvest Supplement specialist Melissa will be around the table talking with Judy about what new items they are gettting in.
This is Farmers Market week. Judy will be at the Havelock Farmers Market from 3 to 4 to kick it off.

Thursday …Chad Winters, head Foodie and owner of Leon’s Gourmet Grocer, joins Judy around the table as they talk about kabobs and the rubs and marinades to use on them..

Friday …Elaine Cranford from Old Cheney Farmers Market is around the table with Judy, and they will talk about how Old Cheney’s farmers market is celebrating Farmers Market Week. Of course they will also talk about some recipes using the fruits and vegetables of the season.

Around America's Table

Making new recipes, Leeks Gratin

The secret to cooking beans (that will not give you gas)

Judy gives you courage in the kitchen in her cooking classes at art & soul

Pork Tenderloin Sliders

Peanut Butter Bars

Beer Brats

The Beat Divas: Awesome Music about Food

Lineup for Judy ala Carte, July 2

Interview with Chef Jacques Pepin

Lineup for Sunday June 26 Radio Program

Black Bean and Brown Rice Risotto Recipe

Line-up for Sunday, June 19th

News: My Live Radio Show on KLIN

Here's a Handy Tip for Celery Sticks

Mushroom Risotto Recipe

Schaefer's Jenn-Air Professional Kitchen

Best Baked Beans Recipe

Guacamole My Way Recipe

Make your own Hollandaise and Bernaise Sauces

Ingrid Hoffman: Ideas for Spring Entertaining

House Works: Olive Oil 101

Audio: Kerry Vincent on the Royal Wedding

Making Easter Ham Memorable

The Uses of Puff Pastry

A Fresh Way to Serve Scallops

Interview: Ted Allen, Host of "Chopped" on the Food Network

Ham Slices with Blueberry Sauce

Asparagus Tart

Interview with Robert Irvine, host of Restaurant Impossible

Interview with Randy Finch, star of Ice Brigade on the Food Network

Get a Taste of Spring Break

Crusted Scallop Salad with dried Cranberries and Roth Kase Buttermilk Blue

See how to make Shepherd's Pie for St. Patrick's Day

Pork tenderloin with Apricot Mustard Sauce

Grilled Asparagus Quiche Recipe

Chocolate Cherry Cake

Recipe: Apricot Roasted Chicken Thighs

Open Harvest Winter Cooking Classes: Learn to Cook Local Foods!

Electrolux Oven

House Works on Channel 10/11

Corn Waffles Recipe

Prosciutto Tomato Pasta Recipe

Recipes: Buttermilk Rolls & Grilled Flank Steak

Apricot Nut Bread Recipe

Parmesan Au Gratin Potatoes Recipe

Cooking at Schaefer's December 11-12

Chef Judy ala carte Available for Dinner Parties

Lots of Great Food on the Menu for my December 6 Cooking Class

Whipped Cauliflower Recipe

Risotto with Cauliflower Recipe

Pumpkin Cake Recipe

Hummus Recipe

Recipes for Herb Blends: All Purpose Spice Mixes

Dip BlendMix in 75% sour cream and 25% mayonnaise

Roasted Garbanzo Beans Recipe

Greek Tomato Sauce Recipe

Courage in the Kitchen Cooking Class #2

Pumpkin Mousse

Brown Rice with Water Chestnuts Recipe

Mediterranean Shrimp with Artichoke Bottoms

Scallop Salad with Dried Cranberries and Gorgonzola Cheese Recipe

Signature Chef's Auction March of Dimes Benefit

Open Harvest Cooking Class: Courage in the Kitchen

Turkey Breast Marinated with Lemon and Herbs

Romaine Avocado Tomato Salad Recipe

Gingerbread House Contest with a Twist from Licorice International in Lincoln, Nebraska

Risotto Recipe with Variations

2010 Chef Challenge at Schaefer's

Judy's Beef Fajitas Recipe

French Onion Soup Pizza Recipe

Cheeseburger Pizza Recipe

Our Holland America Culinary Cruise to Alaska

Homemade Mini Burgers

Cooking at Schaefer's

Judy ala Carte: Cooking Demos Every Saturday and Sunday at Schaefer's

Ten Things I learned about Licorice and Licorice International

Roasted Shrimp Recipe

Licorice Ladies to be on Saturday's Judy ala Carte Program

Mirepoix – The magic of carrots, celery and onions

Dip Blend
Mix in 75% sour cream and 25% mayonnaise