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.
.

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.

Prosciutto Tomato Pasta Recipe

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

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

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

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

Parmesan Au Gratin Potatoes Recipe

 

 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

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

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

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.