Ten Things I learned about Licorice and Licorice International

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

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

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

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

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

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

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

• 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

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

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

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

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

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.

Diabetic Super Foods

The diabetic meal plan is simply being careful what you eat. But there are some diabetic super foods that really help us. On my radio program, I recently spoke with Michelle Walsh, registered dietitian with Madonna Fit for Work, about these foods. They aren’t just for diabetics. These foods should be part of everyone’s healthy diet.

Beans. July is National Bean Month, so it’s a great time to remind everyone that beans are so good for us. They’re full of fiber and protein, and they’re very economical. I always keep both dried and canned beans in my pantry. If I use canned beans, I simply rinse them first to get rid of the sodium. The mild flavor of black beans works well in so many different recipes. Look for my recipe for Red Stag Bourbon Baked Beans in the recipe section of this blog.

Dark Green Leafy Vegetables are packed with vitamins. If you’re not a fan of dark green leafy vegetables, Michelle suggested that you try baby spinach, which has a milder flavor, or start by mixing the dark greens with iceberg lettuce. A nice light dressing is wonderful, but watch the fats in your dressing. It always shocks me how much fat there is in some kinds of dressing. A little rice wine vinegar or lemon juice can add a lot to your salad. You can also substitute canned or frozen fruits for dressing. Try adding a can of mandarin oranges or fresh clementines when they’re in season.

Sweet Potatoes are full of vitamin A, and there are so many ways to fix them. They caramelize beautifully, so I love putting them on the grill sliced with just a light spritz of oil. You can also mix them with bananas, which make an excellent natural sweetener. A baked sweet potato makes a great side dish to a meal.

Berries are a nutritious--and delicious--super food. It’s a shame not to take advantages of berries when they’re in season, and frozen berries are economical as well. Blueberries freeze easily, and frozen grapes are like little Popsicles from heaven. Make sure you freeze the purple grapes, as the green ones don’t freeze as well.

Whole grains. If you don’t use whole grains now, try baby steps to get your family used to them. Substitute whole wheat flour for a portion of white flour in a recipe. Popcorn is a great whole grain to start with. Use the 100 calorie microwave packs to keep your consumption down.

For more recipe ideas, see www.eatright.org

Judy ala Carte Radio Shows for the week of July 26-30

Listen to my show at 10:00 a.m. Central Time on KFOR 1240-AM or http://www.kfor1240.com/

Monday… Who is the next person eliminated on "The Next Food Network Star"? That person is around the table with Judy this morning talking about their experiences and where they go from here.

Tuesday…Susie Fogelson, Senior VP of Marketing and Judge on "The Next Food Network Star," will be around to table to talk with Judy about Episode 8 coming up and her favorite moments to date on "The Next Food Network Star."

Wednesday…Billene and JR Hollenbeck are around the table with Judy talking about the advantages of local foods and some recipes for summer foods, as well as tips on using the grill.

Thursday…Jane Reason from NE Pork Producers and Lyn Reuter from the Nebraska Edible Beans. Judy, Lyn, and Jane talk about the wonders of pork and beans with recipes and cooking ideas.

Friday…Michael Welch RD will be around the table answering your question about how to stay at your optimum health, maintain weight, and enjoy our life to the fullest.

Pancho Villa Mexican Grill: A Love Story

Here’s a love story: Eli, born in Mexico, works as a chef. He comes to the United States and goes to work at a restaurant in California. There he meets Lisa, the daughter of the restaurant owner, and they fall in love, get married and work together. Both are incredible chefs. They come to Lincoln with their four children and open up Pancho Villa Mexican Grill on the north side of town.

They opened about a month ago, and people have been telling me about this restaurant. Once I went there I found out why. Their food was to die for – authentic, absolutely incredible, everything from scratch. The only canned items they have are caned whole tomatoes. All the sauces tasted so fresh.

When I visit a new restaurant, I try to get combination plates to get an idea of the different flavors. On all their tacos, burritos, or enchiladas, they have a choice of meat: two kinds of beef, pork in green sauce, chicken in red sauce, grilled chicken, Mexican style BBQ pork, or grilled steak (carne asada).

I was in heaven. It’s one of those little hideaway places that I love discovering. They’re at 5800 Cornhusker, in the Mercantile Shopping Mall, and they’re open from 10:30 a.m. to 9:00 p.m. Monday through Friday and 10:30 a.m. to 8:00 p.m. Saturday and Sunday.

Their website: http://panchovillamexicangrill.com/
Their Facebook page: http://www.facebook.com/#!/pancho.villa.mexican.grill?ref=ts

Judy's shows for the week of July 19-23

• Monday…The person that was eliminated on the Net Food Network star will be around the table with Judy talking about their experiences and their future plans.
• Tuesday…Host chef Scott Conant, host of the new Food Network show 24 Hour Restaurant Battle will be around the table first thing, to tell us more about the show. Next Sherry Lewis from Share our Strength will be around the table talking with Judy more about the organization and their goals on feeding children healthy food.
• Wednesday…Judy has Tanner O’Dell around the table, Tanner is a high school student that is full of ideas and passion, he has already made a name for himself as a young chef.
• Thursday…Elaine Cranford from Old Chaney market will be around the table with Judy, the conversation will be talking about the local foods and recipes on how to prepare them.
• Friday…Judy is live at Open Harvest as they celebrate 35 years in Lincoln, NE Judy will talk with local food producers.

Herbal Festival at Pioneer's Park Nature Center

Pioneer's Park Nature Center is another one of Lincoln's hidden gems. I visited there this weekend, and was amazed. The herb garden is magnificent.

I'm looking forward to being a part of the 2010 Herbal Festival. This all-day event is held every three years and features workshops on growing and using herbs, as well as an herbal lunch and a tour of the amazing herb garden at the Nature Center. I'll be talking about using dill (which is the "Herb of the Year"), and I've got some great recipes and ideas for you. Other topics include Herbal Eats of the Middle East, Lovely Lavender, Creating a Container Herb Garden and Flavor, Medicine or Both?

 It's happening on July 24, and registration is filling up.  Click here for more information and registration form.

The Pioneer's Park Herb Garden began in 1972 in memory of Louisa Evans Dool, editor of Nebraska Farmer and author of two books on herbs. Since that time the garden has grown from 16 herbs to 175 varieties

Judy ala Carte Radio for the week of July 12-16, 2010

• Monday…The person who was illuminated on The Next Food Network Star will be around the table with Judy talking about their experience and what they came away with from being on the show. The second half of the show Beck Seth will talk to Judy about Pioneers Park Nature center and the Herbal Festival July 24--a day of learning, eating and fun.

• Tuesday…Around the table with Judy is Brian Scarberry from UNL Dairy Store. It is a educational classroom where students learn how to make cheese and ice cream. The dairy store is open to the public for lunch and we can purchase the cheese and ice cream.

• Wednesday…Bob Tushman VP of Programming from the Food Network will be around the table taking about the next Food Network Star and what it takes to produce the show. Judy will also talk with Billene from Buy fresh Buy local, as we enjoy the foods of the summer season.

• Thursday…Judy is out of town and we will hear a repeat show with Mireille Giuliani (Mer-ray Jewel-e-on-o) Author of French Women Don’t Get Fat Cookbook.

• Friday… Vicky Rathmyer, a registered dietitian who teaches at Southeast Community College, is around my table. We talk about basic nutrition and diabetes.

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

Herbal Festival 2010

Saturday, July 24, 2010
9:30am - 2:30pm
Pioneers Park Nature Center
Pioneers Park
Lincoln, Nebraska

A day to enjoy the tastes, smells and beauty of herbs, and learn more about how they can enrich your life. Participation in the concurrent workshops is limited and assignments will be made on a first-come, first-served basis, so register early!
Cost: $35/person

Schedule

9:00: Registration, herbal tea

9:30

•Workshop I: Delicious Dill – Judy ala Carte
The herb of the year gives a fresh buttery flavor to items. Simply Dill will
show you some basic slicing and garnishing teachniques and a great surprise in grilling meat. Recipes and samples.

•Workshop II: Flavor, Medicine or Both? – Pat Mettler, RN PPNC
What do mint, dill, nasturtiums, and nettles have in common? Can you
grow valerian and horseradish, and if so, what are they good for? Pat will share her knowledge and experience of these easy-to-grow herbs and also demonstrate how to make a tincture.

10:45

•Workshop I: Herbal Eats from the Middle East – Maggie Pleskac
Maggie will show you how easy it is to bring the herbal flavors of middle
east favorites into your kitchen. Recipes and samples.

•Workshop II: Lovely Lavender: How to Grow It! Wear It! Eat It! - Suzi Kelley, MS
Can you grow lavender in Nebraska? Just say yes! Come and learn my dirty little lavender secrets and have fun getting to know the history and the current uses of this multifaceted plant. Experience the smell, taste and touch of locally grown plants and take home a product sample.

11:50: Herb Garden Fountain Dedication

12:00

•Herbal Lunch – Kathy Davis, Beaver Crossing
Enjoy a flavorful picnic lunch, relax, listen to live music performed by Jennifer Buehler on the Celtic harp, chat with friends, stroll through the herb garden, or walk Nature Center trails.
•Herb Garden Tours – Becky Seth, curator of the garden, will be on hand throughout the lunch hour.

1:15

•Workshop I: Delicious Dill – Judy ala Carte
Fresh herbs and simple techniques – the perfect way to bring big flavor to your table. Recipes and samples.

•Workshop II: Creating a Container Herb Garden – Luann Finke
You can bring wonderful herbal flavors to any home that has some bright sunshine. We'll discuss considerations to make your project successful, and demonstrate how to put together a planting that is both productive and beautiful. The completed container will be raffled among workshop participants.

Made possible by the Doole Family Charitable Foundation and the Friends of Pioneers Park Nature Center.

For more information or to register, call 402-441-7895 or click here:

Barbecue at Leon's Gourmet Grocer

Leon's Gourmet Grocer in Lincoln celebrated Independence Day with a barbecue on July 2, 3, 2010. I was privileged to be a part of it.

They served up hamburgers, brats, hot dogs and kebabs. Yum!

All ages played Plinko for prizes. This lucky boy won a package of trail mix from R U Nuts.

Everyone enjoyed free root beer floats, made with gourmet root beer and ice cream.

What a great way to celebrate!

Zucchini and Carrots Julienne Recipe

Servings: 6

• 3 medium zucchini, julienned
• 3 medium carrots, julienned
• 3/8 cup low sodium chicken broth
• 3/4 teaspoon sea salt
• 3/4 teaspoon black pepper
• 3 teaspoons butter

Bring chicken broth to boil in a skillet and reduce by half
Add zucchini, carrots, sea salt and black pepper; cook until crisp
tender. Finish with butter.

Per Serving : 50 Calories; 2g Fat (34.6% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

Judy ala Carte programs for July 6-9

See who's around my kitchen table this week. Tune in at KFOR 1240 AM in Lincoln or on-line at 10 a.m.

• Tuesday…Around the table is Michelle Welch RD from Madonna. Judy talks with Michelle about diabetes, how you balance your meals and eating.  The diabetic meal plan is a healthy, well balanced plan that the whole family should follow to feel great.
• Wednesday…around the table is Kelsi Swanson and Margot celebrating 37 years in business as Lincoln’s Natural and Corporative Grocery.
• Thursday…Tracy Ryder, author of Edible, is around the table, where Judy and Tracy talk about the book that discovers the joys of local foods, from the experts at Edible Communities. A gorgeous full-color celebration of America's local food heroes and traditions, Edible is a must-have for anyone interested in the local food movement, environmental issues, or just a great meal. The book profiles local food artisans who are making a difference and provides 80 seasonal specialty recipes that incorporate the very best local foods from every region of the United States.  And it is Christmas in July at HuHot restaurant. What does that mean to us? We will find out.
• Friday…Around the table is Elaine Cranford, manager of Old Chaney Farmers. We talk food and recipes. We are also joined by Amber Hollmann. You can meet her and her chickens at Old Chaney Farmers Market.
   

Romaine Salad with Pecans and Pears

Servings: 6

• 2 heads romaine lettuce, washed, dried and chopped
• 2 each pears, cut in cubes and tossed in lemon water (to keep pears from turning brown)
• 1/2 cup pecans
• 1/3 cup seasoned rice vinegar
• 1/3 cup pear nectar
• Sea salt and fresh ground pepper to taste

Toss all ingredients together and serve.

Per Serving : 99 Calories; 7g Fat (52.1% calories from fat); 5g Protein; 9g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Zucchini Carpaccio Recipe

Servings: 8

Don't shy away from the large natural grown zucchinis , they are sweet and tender. This

simple dish will amaze your guests having this as a starter course.

• 5 medium or large zucchini
• 2 tablespoons extra virgin olive oil
• 4 tablespoons fresh lemon juice
• sea salt and fresh cracked pepper
• fresh mint chopped
• 1/3 cup Parmesan cheese, or Pecorino

Slice zucchini thinly using mandolin slicer. Arrange on platter in circular pattern.
Mix oil and lemon juice and pour over zucchini. Sprinkle with sea salt and fresh cracked pepper.
Top with fresh mint and use a vegetable peeler to peel thin slices of the Parmesan cheese.

Per Serving 64 Calories; 5g Fat (58.8% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 66mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Culinary Cruise to Alaska

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

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

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

I hope to see you there.

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

Last weekend I discovered two new things:

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

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

My shows for the week of June 28-July 2

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

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

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

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

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

Peach Cobbler Recipe

Serves 8

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

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

Waldorf Salad with Cranberries and Gorgonzola Cheese Recipe

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

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

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

Red Stag Bourbon Baked Beans Recipe

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

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

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

Pork Tenderloin Rubbed and Grilled Recipe

Serves 8

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

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

Grilled Flat Iron Steak Recipe

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

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

Here's the recipe:
Serves 4

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

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

Grilled Romaine Lettuce Recipe

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

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

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

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

Father's Day Cooking Demo at Schaefer's

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

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

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

The Menu:
Grilled Romaine Lettuce
Grilled Flat Iron Steak

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

Each of the recipes are posted separately on the blog.

Click here to see more photos from the event.

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

This week on Judy ala Carte - June 21-25

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

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

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

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

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

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

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

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

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

Licorice of the Month Club

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

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

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

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

Why French Women Don't Get Fat

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

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

Walk.

Avoid processed food.

Eat small portions.

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

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

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

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

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

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

For more information on Mireille Guilano, see her website.

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

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

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

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

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

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

Meet the Wisconsin Cheese Chef Ambassadors

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

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

The chefs are:

Front row, left to right:

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

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

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

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

Middle Row, left to right:

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

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

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

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


Back row, left to right:

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

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

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