Ingredients:

For the Sauce:
1 cup fresh squeezed orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons mayonnaise
1 1/2 tablespoons chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

For the Couscous:
1 cup uncooked whole wheat couscous
1 1/2 cups chicken broth
1/2 cup fresh squeezed orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

For the Shrimp:
20 jumbo shrimp, peeled and deveined
1 large egg white, lightly beaten
1/2 cup panko breadcrumbs
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoons olive oil

Procedure:

Sauce: In a small saucepan over medium-high heat, bring 1 cup orange juice to a boil. Cook until reduced for about 10 minutes, or until reduced to 1/4 cup. Remove from heat and cool completely. Stir in 1 tablespoon cilantro, mayonnaise, 1 1/2 tablespoons chicken broth, 1 teaspoon ginger, lime juice, cumin, 1/4 teaspoon salt and 1/4 teaspoon red pepper.

Couscous: In a large nonstick skillet over medium-high heat add couscous and cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt. Bring to a boil and remove from heat - cover and let stand 5 minutes. Fluff with a fork. Add onions, almonds, and butter, stirring until butter melts. Cover to keep warm.

Shrimp: In a large bowl, toss together shrimp and egg white. In a shallow dish, mix together the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper. Dredge the shrimp into the panko mixture to coat. In a large nonstick skillet over medium-high heat, add oil and arrange shrimp in a single layer in pan. Cook 2 minutes on each. Makes 4 servings.

Ingredients:

For the cauliflower:
1 teaspoon salt
1 tablespoon fresh lemon juice
3 cups water
6 cups cauliflower florets

For the spices:
2 cardamom pods
2 whole cloves
1 1″ cinnamon stick
1 bay leaf

For the sauce:

2 teaspoons canola oil
1 1/2 cups chopped onion
1 tablespoon finely ground almonds
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 garlic cloves, minced
1/3 cup water
6 tablespoons plain whole milk yogurt
1/4 cup chopped fresh cilantro

Procedure:

To prepare the cauliflower: In a large saucepan, add the salt, juice and water - bring to a boil. Add cauliflower - cover, reduce heat and simmer just until tender, about 3-5 minutes. Drain well.

To make the spice mixture: In a medium skillet, add cardamom, cloves, cinnamon and bay leaf - cook over medium heat until toasted and fragrant, about 2-4 minutes. Place the spices in a spice grinder and process until ground.

To make the sauce: In the same skillet, heat oil over medium. Add onion - cook until lightly browned, about 8 to 10 minutes. . Stir in spice mixture, ground almonds, ginger, turmeric, salt, red pepper and garlic - cook 2 minutes. Remove from heat and let cool slightly.

Preheat oven to 350 degrees F. Scoop the onion mixture into a blender and add 1/3 cup water - process until almost smooth, scraping down the sides if necessary. Pour the onion mixture back into the skillet - gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently. Place the cooked cauliflower in a shallow 2-quart baking dish lightly coated with nonstick spray. Pour the sauce mixture over the cauliflower and toss well to coat. Bake until thoroughly heated and just beginning to brown, about 20 minutes. Scatter with the chopped cilantro before serving.
Makes 4 to 6 servings.

Ingredients:

1 cup brown jasmine rice
2 cups shredded cooked chicken breast
1/2 cup shredded carrot
1/3 cup sliced green onions
1/4 cup dry-roasted peanuts, divided
2 tablespoons chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon plus 1 teaspoon canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced

Procedure:

In a medium saucepan, cook rice according to package directions. Scoop the rice into a large bowl and fluff with a fork. Let cool. Add the cooked chicken, carrots, onions, 2 tablespoons peanuts, 1 tablespoon cilantro and salt to the rice - toss well to combine. In a small bowl, whisk together lime juice, canola oil, sesame oil and garlic. Drizzle over the rice mixture and toss again to evenly coat. Sprinkle each serving with an even amount of the remaining peanuts and cilantro.
Makes 4 servings.

Ingredients:

12 ounces whole wheat penne pasta
1 tablespoon butter
1 garlic clove, minced
1 cup ricotta cheese
1 ounce fresh grated Parmesan cheese
1 teaspoon fresh grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 ounces fresh baby spinach
1/2 cup finely diced red pepper

Procedure:

In large saucepan of boiling salted water, add pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, drain the pasta and set aside. Using the same pan, add the butter and melt over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in the reserved 1/2 cup pasta water, ricotta, half of the Parmesan cheese, lemon zest, lemon juice, salt and pepper - bring to a simmer. Stir in the spinach and red pepper - cook just until the spinach has wilted, about 2 minutes. Add the cooked pasta into the pot and toss well to coat. Serve with the remaining cheese scattered on top. Makes 4 servings.

Butter’s bad for you, but the alternative–margarine–also can make your arteries a clogged mess. The solution? Switch your spread.

Instead of using either butter or margarine, try one of the new spreads that
contain cholesterol-lowering ingredients called plant stanol esters. You should
be able to find a few different brands of these bread spreads at your local grocery
store. Research has shown that these new spreads can lower your cholesterol as much as 14% with regular use. To see an improvement that impressive, however, you’ll need to include the spread in your diet three times per day.

In general, it is recommended that you consume no more than 300 milligrams of cholesterol per day. However, for most people, consumption of fat influences levels of cholesterol in the blood far more than consumption of cholesterol itself. Only by measuring blood levels before and after restricting dietary cholesterol do you know your responsiveness to dietary restriction of cholesterol. People who show a particular sensitivity to dietary cholesterol should eat even less than 300 milligrams daily to retard or reverse arterial aging.

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The energy level and flurry of activity within The Classic Catering People’s 24-hour commissary is the result of the creative and disciplined culinary team. Countless hours are spent cultivating sources for the freshest ingredients, developing recipes for seasonal produce offerings, extensive tasting and presentation sessions as well as researching equipment and food trends to ensure that The Classic Catering People stays at the forefront of the industry.

The Classic Catering People chefs experiment with new recipes every day, reflective of their individual training and exposure to international flavors. These dishes are then taste-tested by the team and refined into new menu items. What begins with an experimentation of tastes results in a dish designed to please the palette of the client.

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NEW ORLEANS (AP) — Tourists hoping to eat their way through Louisiana may soon be able to plan their menus from cyberspace.

A public-private partnership on Wednesday unveiled Louisiana Culinary Trails, a Web-based tool still in the design stage that is designed to help visitors navigate the state’s diverse eating ethic.

The program highlights Louisiana’s culinary and cultural heritage, suggesting a series of “trails” but also allowing visitors to map their own food routes.

Included are everything from neighborhood joints like New Orleans’ Domilise Sandwich Shop and Bar to the haute cuisine of the state’s top restaurants such as Chef John Besh’s Restaurant August, also in New Orleans.

“These trails have always been here,” said Besh, who was on hand for Wednesday’s announcement. “It’s only now we are pointing them out.”

The move is part of a growing trend toward culinary tourism — targeting travelers who plan vacations around food and wine. Similar trails have been established in such places as Pennsylvania Dutch country, the Mississippi Delta and upstate New York.

The latest plan grew from a study of national culinary tourism trends, boosted by Louisiana’s recognition as one of the top 15 global destinations for food-related travel.

“Our raw food is the best in the world,” said Lt. Gov. Mitch Landrieu. “Then we add our creative genius to it.”

Restaurants alone are expected to contribute $4.8 billion to the economy this year, according to the Louisiana Restaurant Association.

Unlike golf trail programs — in which travelers cross a region from course to course — no highway signs will proclaim the culinary trails, said Stacy Brown, president of the Shreveport-Bossier Convention and Tourist Bureau.

“We’ll have a Web site that will allow you to design your culinary trail and combine it with other things you want to do or see,” Brown said. “There will also be a lot of suggestions for different types of food, different types of restaurants.”

The site is still under construction. Brown was unsure when that process would be completed, but said it would occur before the three-year program wraps up.

The site will list all Louisiana-owned restaurants. Basic listings are free. Enhanced listings — including restaurant name, pictures and direct links to the Web site — would cost businesses $150.

The marketing program is one of the largest public-private partnerships in state history, Landrieu said. It has a $600,000 budget for three years.

[Source]

They say if you can’t stand the heat, get out of the kitchen.

Three five-member teams from the Balsams Grand Hotel & Resort, Southern New Hampshire University and the Atlantic Culinary Academy at McIntosh College gathered for the state round of the 2007 American Culinary Federation Jr. Team Culinary Competition. These chefs-in-training showed they could certainly stand the heat - literally and figuratively.

They were vying for a trip to a regional culinary competition this spring in Pittsburg, and hopefully a spot in this summer’s national competition in Orlando. At the end of the day, Atlantic Culinary wound up coming in third and our wonderful team from the Balsam, namely, Stephanie Jones, Donald Mygan, Steve Cushman, Arthur Lewis and Gilbert Moothart came in second, the team from Southern New Hampshire University came out on top. It is truly wonderful to see how much passion these kids have for preparing and creating these dishes, and how well they work together.

The competition was split up into three phases: 30 minutes for food preparation, 90 minutes to cook and serve, and another 30 minutes for cleanup. The 90 minutes includes time to “plate” the food or have dishes completely garnished and ready to serve. Two judges experienced in the culinary arts kept time and tasted each dish as it was brought out. Students were judged on cleanliness, appearance, taste, and even how they entered and exited the kitchen. The competition also consisted of a skills test, in which teams had to slice vegetables, bone fish and cut chicken the proper way. During the competition each team had to prepare a four course meal: a fish appetizer, a salad, the main course and the dessert. They were allowed to vary on every dish but the main course; each team had to make Supreme de Volaillo a l’Ecarlate, a boneless chicken breast with bits of cow tongue. Winning was not the main thing, but rather what students gained through the process mattered most. Whenever you compete you work hard and pour your heart out, but it’s a learning experience. You compete to get better at your skill or your craft. Congratulations to all for a job well done.

[Source]

SEATTLE, Oct. 9 /PRNewswire/ — From Thanksgiving through New Year’s Eve, Holland America Line is highlighting its 2007 holiday cruises with a special culinary program that combines traditional dishes with festive cuisine from around the world. Cooking classes and demonstrations in each ships’ Culinary Arts Center presented by Food & Wine magazine will also feature special holiday fare. The holiday culinary program will be offered on 19 Holland America cruises that celebrate the holidays sailing the Caribbean, Panama Canal, Mexican Riviera, Hawaii, South America/Antarctica, and Australia/New Zealand.Holland America Line’s Master Chef Rudi Sodamin has designed special holiday menus that offer a wide choice of both traditional and exotic dishes. For example, his Christmas Eve dinner menu features a choice of appetizers from the Caribbean, Asia, Spain, Germany and Mexico; entrees from Austria, Norway, Italy, England and the United States; and desserts from France, the Netherlands, Caribbean and Canada. Classic dishes such as Thanksgiving turkey and Christmas roast goose are enhanced with gourmet seasonings and side dishes.

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International competition, Culinology® demonstrations to showcase top talent, culinary innovation and the future of menus

(Chicago, Ill.) The National Restaurant Association’s prestigious, quadrennial American Culinary Classic (ACC) competition and lively demonstrations by members of the Research Chefs Association (RCA) will take center stage in the Culinary. Scene area of the 2007 National Restaurant Association Restaurant, Hotel-Motel Show®, held May 19-22 at McCormick Place in Chicago. Last time the ACC was held in 2003, the U.S. team brought home the gold, a feat it will attempt to duplicate this year while battling teams from 11 other countries. After the competition is done, RCA representatives will showcase their Culinology® skills—mixing culinary arts and science to create new and exciting menu items.

“Drawing inspiration from fellow culinary professionals is a great way to advance the culinary arts and promote innovation, and this year’s Show is sure to provide plenty of opportunities to see some of the most talented chefs in the U.S. and the rest of the world in action,” said William C. Anton, FMP, convention chairman for the 2007 Show, and chairman and founder of Anton Airfood, Inc. “We created the special Culinary Scene area of the Show floor to provide a professional-grade space for the visiting chefs and display-kitchen viewing for attendees. This year’s events – the American Culinary Classic and the Research Chefs Association showcases – offer a great opportunity to be entertained and inspired, as well as learn from the best in the business.”

Teams from the Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, U.S.A., and Wales will compete in this year’s American Culinary Classic. The competition will be held 9:30 a.m. to 3:00 p.m. each Show day in the Culinary Scene area. Twelve six-member culinary teams, each representing their country, will compete in both hot and cold food categories, and will be evaluated on creativity, blending of flavor, presentation, timing and technique.

Team U.S.A. will be headed by Michael Matarazzo of the Greenbriar Resort in Sulphur Springs, W.Va. The team also include Scott Fetty of the Pennsylvania Culinary Institute in Pittsbugh, Pa.; Joseph M. Leonardi of Johnson & Wales University College of Culinary Arts in Providence, R.I.; Craig Peterson of Hallbrook Country Club in Leawood, Kan.; Timothy Prefontaine, CSC, of River Oaks Country Club in Houston, Tx.; and Mellisa K. Root, also of River Oaks Country Club in Houston. All team chefs are members of the American Culinary Federation.

In addition, a limited number of luncheon reservations will be available for Show attendees to enjoy a three-course meal of world class cuisine prepared by the competing teams. Each reservation is $35.

The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and is sanctioned by the World Association of Cooks Societies (WACS). The teams’ creations will be reviewed by a panel of international WACS approved judges specially selected for The American Culinary Classic. The competition is open to national culinary teams in countries recognized by WACS.

The Research Chefs Association showcases will be held Sunday, May 20, and Monday, May 21, at 4:00 p.m., some of America’s most innovative culinary artists will showcase a wide variety of ingredients, techniques, tools and ideas in a series of culinary demonstrations. Members of the RCA are the industry’s foremost chefs and food scientists who develop new and creative culinary concepts.

The Culinary Scene area, located on Level 3 of the South Hall, was created in cooperation with Nestle® Food Services.

Now in its 88th year, the annual National Restaurant Association Restaurant, Hotel-Motel Show is the Western Hemisphere’s largest single gathering of restaurant, food service and lodging professionals. As the industry’s premier business venue, it offers attendees the best opportunities of the year for networking and exploring new trends, as well as insight on myriad industry issues via seminars and special events. The 2006 Show hosted 73,500+ attendees from 110 countries, and a record-breaking 2,080 exhibitors in 600,000+ square feet of display space. The 2007 Show is set for May 19-22 at McCormick Place in Chicago.

The National Restaurant Association, founded in 1919, is the leading business association for the restaurant industry, which is comprised of 935,000 restaurant and food service outlets and a work force of 12.8 million employees - making it the cornerstone of the economy, career opportunities and community involvement. Along with the National Restaurant Association Educational Foundation, the Association works to represent, educate and promote the rapidly growing industry.

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