Category Archives: Food TV

A Few of Jamie Oliver’s Favorite Things

Mustard with a real kick.

Celeb chef and kids’ nutrition revolutionary, Jamie Oliver, has searched the United Kingdom for handmade, artisan food products to share with the rest of the world.

His hand-picked collection of condiments, cookies and teas — under the Jme label — is now available at Williams-Sonoma.

Recently, I got a chance to sample some of the products, many of which would make great holiday gifts and stocking stuffers.

Jamie Oliver's mustard is chunky and complex.

First up, Jme One Mean Mustard.

Don’t you just love the name?

It sure packs a punch with jalapeno, tumeric, paprika, dark brown sugar and white wine vinegar.

More like a mustard crossed with a chutney, it’s spicy, tangy, sweet, chunky and complex. One taste had me thinking of how great this would be slathered over grilled chicken.

An 8.3-ounce jar is $14.

Buttery, nutty cookies.

Next, Jme Nutty Pecan & Pumpkin Seed Biscuits. Made by London bakers, these shortbread cookies are extremely buttery and crunchy, with a distinct vanilla flavor. Made with Welsh butter, they’re studded with nuts and seeds for added contrast.

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Take Five with Ming Tsai, on His Experiences on the “Next Iron Chef”

Ming Tsai (photo courtesy of the chef)

He’s only 46 years old, but Chef Ming Tsai of the 12-year-old Blue Ginger restaurant in Massachusetts was an early pioneer of modern-day cooking shows with his innovative East-meets-West flavors that are more relevant today than ever.

Indeed, he’s now doing Season 8 of his “Simply Ming’’ show on public television. And he just missed winning this season’s “Next Iron Chef’’ competition on the Food Network, coming in third.

Yesterday, I had a chance to talk to him by phone about how the landscape of food television has changed, as well as his timely new cookbook, “Simply Ming One-Pot Meals” (Kyle Books).

Q: When the lineup for ‘Next Iron Chef’ was first announced, a lot of folks were surprised to see your name. In fact, my friends thought that the Food Network should have just made you an Iron Chef, that you’d already earned it after all these years.

A: I wish your friends worked at the Food Network. (laughs) It would have saved me a lot of work and time.

Q: Why did you want to compete on the show?

A: For fun. I enjoy competition and cooking. It’s the only format out there that’s legit. I think the judges were fair, though, I didn’t always agree with what was said. But Michael Symon was spot-on for the most part.

I wasn’t out to prove to the world that I could still cook. But I was out to prove to the rest of the world that I still had game. This seemed like the perfect format. I had enough staff at the restaurant to cover for me since we were shooting for five-plus weeks. It was a huge time commitment. But it was a blast.

It was as hard as I thought it would be. You have 30 minutes to do one dish or 60 minutes to do several dishes. You just have to put your head down and go for it. The hardest challenge was the Vegas buffet. It was brutal. People were getting delirious.

I’m certainly glad I did it. I made some great friends for life. Marc Forgione and Bryan Caswell are solid guys. Those are guys I probably would have never hung with. They’re 10-15 years younger than me. I tend to hang out with Jean Georges (Vongerichten) and Daniel (Boulud) — guys like that.

Q: I heard that some of the other chefs such as Duskie Estes were calling you, ‘Uncle Ming’?

A: Some of them did say that. (Marco) Canora called me that and he’s 43! I was the oldest there. But I was not in the worst shape of any of them. I loved the fact that they were thinking about me so much for the first couple of shows that they weren’t even concentrating on their own food.

Q: Did you like the way you were portrayed, i.e. the comments about your plating being stuck in the 1980s and the scene with the messy sous vide machine?

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Speedy, Simple Sides Part I: The Mushrooms

Spectacular shiitakes that take practically no time to cook.

At this time of year especially, we can’t ever have enough recipes for side dishes that are versatile, effortless and crowd-pleasers.

“Sauteed Shiitake Mushrooms with Sage” fits that bill perfectly.

It takes barely 10 minutes to make and goes well alongside everything from poultry to pork to beef.

And it’s from suave Chef Eric Ripert of New York’s renowned Le Bernardin. It’s from his new cookbook, “Avec Eric” (Wiley), a companion to his similarly named, intelligent PBS cooking show.

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Tyler Florence Cookbook Winner & New $100 Food Gal Contest Giveaway

The family rolling pin.

The rolling pin above is as old-school as it gets.

It’s not in vogue like those slender, tapered, elegant French rolling pins coveted by today’s bakers.

The red color on the handles long ago started fading away in spots.

It may be worse for the wear, but I wouldn’t trade it for anything.

You see, it was my late-Mom’s rolling pin.

I’m not even sure when she acquired it. All I know is that for as long as I can remember, it was stored in a cupboard in our family home, along with all the other baking equipment.

As a kid, I’d rifle through that cupboard till I found it, then roll out dough for peach pies in the summer or fanciful decorated cookies for Christmas in the shapes of stars and snowmen.

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Sunny Side Up a la Tyler Florence and Food Gal Giveaway

This is one of those great breakfast dishes that is really perfect most anytime of day or night.

Need to feed a crowd at brunch? You bet.

Want a simple, yet satisfying lunch? This is it.

Need a late-night nosh after an evening of carousing? This will hit the spot.

“Gallina de Madre” (‘Mother Hen’ Toast) is from the new Tyler Florence cookbook, “Tyler Florence Family Meal” (Rodale).

Marin County resident and chef-owner of Wayfare Tavern in San Francisco, Florence learned how to make this dish on a visit to Barcelona.

It takes ham and eggs to a whole ‘nother level. Imagine biting into a toasted, thick slice of country bread topped with slices of sweet-salty Serrano ham,  a sunny side up egg and a drizzle of thick, creamy Manchego cheese bechamel sauce spiked with horseradish and nutmeg.

If that doesn’t perk you up, I don’t know what will.

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