Audio: Kerry Vincent on the Royal Wedding

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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!

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

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

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

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

1. Mix all ingredients together.
2. Pour into hot waffle iron (sprayed with non-stick spray).
3. 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.