Chef Divya is changing the way foodies experience tips, tricks and then best ways to stay fit, trim and fabulous while enjoying the experience of food! This is a podcast you definitely DON'T want to miss!
From Behind The Burner:
Chef Divya Gugnani, as beautiful as she is business savvy and as passionate about food as she is about bringing all things culinary to you!
Site: behindtheburner.com
What Behind the Burner does: Behind the Burner is a culinary media brand focused on food, wine, mixology, and nutrition. The brand works with more than 425 culinary experts to create content in a variety of media—videos, articles, blogs, photos, restaurant commentary, and television show segments. The content delivers tips, tricks, and techniques to sophisticated, hip, and hungry food and drink enthusiasts. Gugnani’s content provides tips and sound bites geared toward the under-40 target market in 3 to 5 minute clips, then distributed to more than 50 media outlets, including NBC New York Nonstop, MySpace, BravoTV.com, and Howcast. Behind the Burner also does frequent segments on television and Gugnani is a regular guest on MSNBC Your Business and NBC Weekend Today as well as a contributor to The Huffington Post and The Daily Beast.
How she’s changing the game: Behind the Burner integrates culinary brands into the content for a flat fee. In most online advertising, clients pay a price per guaranteed impressions or per unique viewers. By getting paid directly from the product, instead of basing her revenue model on charging for content distribution, she flips conventional video and television models upside down. In addition to creating an innovative business model, Gugnani’s content targets a previously untapped—and affluent—market. While the vast majority of food media caters to a specific audience—women in their mid-40s trying to get dinner on the table—Behind the Burner is a departure from anything the Food Network, Martha Stewart, or Rachael Ray does. This content targets foodies that are young, hip, and love to eat, but also care about nutrition and wine. Recent highlights: Gugnani is on a brand-building mission. This year, she scored a book deal for, Food Slut: My Little Black Book of Tips from Behind the Burner, a “guide to staying slim, fit and fabulous for women who live to eat,” and it will be available in July 2010 on Amazon and in stores by January 2011. Always a business woman, in addition to an advance, Gugnani secured a 50 percent profit share with HarperCollins—an uncommon arrangement for a first-time author.
The recipe we'll be discussing:
Makes 4 servings
Gnocchi: 2 russet potatoes 3 yolks of eggs 1/2 cup water salt to taste ground white pepper to taste 1 1/2 cups flour 12 tiger shrimp steamed for 4 minutes 1 teaspoon olive oil Walnut butter: 1/3 cup butter 1 cup walnuts, toasted and finely chopped zest of lemon, sliced salt and pepper to taste 1 tablespoon fresh lemon juice 1/4 cup grated Peccorino cheese 2 teaspoons fresh Italian parsley, chopped
For the gnocchi: 1. Peel, cut (3/4-inch chunks ) and boil potatoes till tender. Drain and and rice. 2. Mix potatoes on a wood block dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and knead lightly by hand. Add all but 3 tablespoons of the flour a little at a time, kneading gently just until incorporated. The dough should be soft. On a work surfa 3. Form into a long log. Cut into smaller portions and using a rig cutter. Roll out into 1/2-inch-long pieces. Dust them well with flour. Pinch closed into little boat shaped pieces. 4. Repeat until dough is exhausted. 5. Peel and devien tiger shrimp. Rub with oil and grill on a hot grill for 4 minutes. Pull the meat from the shells and set aside. 6. Cook gnocchi in boiling water for 4 to 5 minutes. Drain. For the sauce: Soften butter in a large hot skillet. Add in walnuts and lemon strips and cook 5 minutes. Stir in the tiger shrimp and gnocchi and cook 2 minutes. Season with salt and pepper. Add lemon juice. Remove from heat and stir the peccorino.
Divide among 4 plates. Sprinkle with parsley. Serve.
FAB Recipe that our recipe tester, TC, is going to tell us all about. Please comment what you thought if you try it!
Apple and Cranberry Wine Tartlets(makes 30-50 tartlets, depending on size of tartlet shells)
1.Peel and remove the core of the apples. Cut into small cubes and place in a large mixing bowl. 2.Add the cinnamon, nutmeg, orange brandy, lemon juice, sugar, almond extract and salt to the apples and mix well to coat all the apples with the spices 3.Heat a large saute pan with 2 T butter (over medium heat, allowing it to just melt) then lightly saute the apples for about two minutes and remove from the heat. 4.Drain dried cranberries, reserving ¼ c. to add apple/cherry mixture. 5.Bring to a soft boil, stirring constantly. 6.Whisk together cornstarch and water thoroughly to be sure there are no lumps and add to mixture. 7.Bring to a boil and continue boiling, stirring constantly, until desired consistency is reached. 8.Fill pre-baked shells 1/2 full and serve hot, warm or room temperature. Enjoy!
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Thank you!
It's an Ambush Kookover!
Are you or one of your friends in a desperate need of an “Ambush Kookover” ? Enter2Win an Ambush "Kookover"! No cost to you! The Kick Back & Kook team will be rolling around in a brand new Caddy, part of the Cadillac Promotion Test Drive, raising money for the Hope & Light Foundation, Memorial Day Weekend and they could be coming to YOUR home!
Chef Angela McKeller has been on The Food Network with Paula Deen, asked to be on several reality cooking shows, and now, published her first cookbook, Passion on a Plate: Affordable and EASY Gourmet. Chef McKeller’s French, Thai, Italian and delicious appetizers and desserts meets frugal, healthy, fun and kooky is praised by her students, readers and fans!
What’s a Kookover anyway?
Chef McKeller raids your pantry and shows you your must-haves, must-use and must-gos! All with her quirky, irresistable humor and love for everything foodie! Having a pantry chok full of all the good stuff will help you save money on groceries, eat healtheir and protect your pocketbook.
What You Do:
Email Chef McKeller at angela@kickbackkook.com and tell her why you, your friend or family member would be the perfect participant for Ambush Kookover. (Have a cluttered pantry full of garlic salt, tomato sauce and ramen and...what is that box over there? Let the chef build a sustainable pantry that works for you!)
When: Memorial Day Weekend. May 29, 2010 and May 30, 2010
Where: All over the Atlanta Metro Area in Atlanta, Georgia
How: Chef McKeller and the team will show up at your door in their spiffy new Caddy for the Cadillac Promotion Test Drive contest.
Well, being that I was practically raised by a fabulous great-grandmother that survived the Great Depression, I'm always rattling off advice about how to save money on meals; how to make cooking simpler and how to make grocery shopping less of a chore. For me and my great-grandmother, Mom Buck, nothing to do with cooking (even the shopping!) was a chore because we always did everything together and it was always a bonding experience. Well, now I'm asking all of you how you survive the recession by saving money, making shopping less of a chore, and how you splurge, even when you feel that perhaps you shouldn't!
This is what some of you said:
How do you save money on groceries for your family every month?
Virginia Willis, chef and author of "Bon Appétit, Y'all", said, "I do look for specials and I seek out less expensive cuts of meat such as a flat iron steak, traditionally a restaurant cut now making its way to grocery stores, over a ribeye. I'll use chicken thighs not only for flavor, but also for economy. Finally, I shop seasonally and as local or regionally as possible. The food tastes better and it's often less expensive." http://www.virginiawillis.com
Heather Sokol of Inexpensively.com says, ' I buy only what is on sale, with coupons and create a meal plan each week that uses what will be on hand."
Cleo Stamatos of consumermom.org says of organic and hormone-free foods, "I save money on these items by: - shopping local organic produce when I can, and comparing prices. - I buy in bulk when I can for the meat products, and use store coupons and specials. I freeze what I dont use or I buy cheaper cuts of the nonhormone organic meats and use the meat in stews."
How do you keep grocery shopping from being a chore? Julie Parrish says, "Shopping is a chore for most people because they don't have any idea what they want to eat. They know they need groceries because they don't know what to do with the things they have in their pantry, so they roam aimlessly through the store picking out things that for many, inevitably go to waste. Having a plan for your menu and looking forward to the meals you're going to prepare can make shopping fun rather than a boring chore. I'm not advocating a full-on, stick-to-it we're having tacos come hell or high water on Tuesday night meal plan. But having an idea of 3-4 nights' worth of meals can be very helpful." www.hotcouponworld.com | www.organicgrocerydeals.com
I love what Kat Bretcher said! Kat says, "I make into a competition between me and the store; I love to win." www.cheepchix.com
What is your time saving tip in the kitchen to keep cooking simple? I absolutely agree with what Scott Duncan says on this one. "Oven roasting vegetables - not only do they taste great, but it only takes 5 minutes of prep time, then there's nothing else to do while they cook." www.InexpensiveEating.blogspot.com |www.DuncansCreativeKitchens.com | www.GetTogetherGourmets.com
Tanya Peila says, "Slow cooker!" and is she ever right! Throw everything in there and if you use a slow cooker liner, clean up is as easy as the "kooking"! www.tanyapeila.com
What ingredient do you splurge on, but how do you find the best price for it?
Almost everyone agrees - CHEESE! Finding the best price is often just about finding one that is one sale, but if it doesn't go on sale, the taste is worth the price, so just use it in moderation! (At least a dozen of you said that and that's exactly what I do!)
So this isn't an ingredient, but we all have to really go all out and completely splurge now and again, right? Michelle Morton of Send Out Cards (www.sendoutcards.com/9961) says, "Ben and Jerry's Ice Cream - Wait for it to go on sale and then use coupons if I have any."
My big splurge is anything chocolate! And I don't go cheap on baking chocolate! It makes such a difference in taste and since I do sweets in moderation, I can afford really great chocolate now and again.
A BIG thank you to everyone who contributed advice to all of us and if you're reading this and have more advice, please comment with your "kooking" tips for surviving the recession!
Join us Friday night APRIL 16th at 6PM for Champagne and Shadows! Enjoy a glass of champagne while having your makeup done by one of Authentic Beauty's AMAZING Artists. Aly Hoag, the owner of Authentic Beauty is inspiring women to find their inner and outer authentic beauty. Be prepared to answer the question, "Why are you beautiful?" because she'll want you to inspire all of the other beautiful women there, as well! Try new spring looks, preview their new lip gloss! We will also feature clothing from Taste Boutique.
Aly Hoag, owner of Authentic Beauty and Make Up Artist Extraordinaire!
http://www.myimagejourney.com/cms/ Also, come meet the managers of {intimacy} of Atlanta… on hand to “size up” your current bra fit! Sign up for a free fitting reservation at the event and get $25 off the purchase of any bra!
Meet Atlanta's favorite "Kook", Angela McKeller! She will have yummy "Pretty in Pink" Strawberry Cupcakes for everyone to snack on while making her "kookbooks" and Kick Back and Kook Couture aprons available just in time for those special foodies in your family this Mother's Day! Her sales benefit The Hope and Light Foundation to eleminate the #1 genetic cause of death in children under the age of two and we're closer to a cure than any other neurological disorder!
Lastly, this event will benefit the Make-a-Wish foundation via Team Taylor, who is looking to grant the wish of a little girl named Ava whose dream is to visit the princesses at Disney World. Get yourself to the Studio!!! We will have the entire salon to party in!!!
One last thing - the first 75 ladies at the event will receive a gift bag sponsored by Best Self Atlanta.
See you there!
Bloomingdale's
Atlanta, Georgia
Lenox Square - Home Store April 17, 2010 from 2-4PM Join us for a special cooking demonstration and organic wine tasting. Come taste samples of sustainably produced local food and drink, and learn how to re-create at home. We'll also be giving you some ideas for how to dress up your spring parties with chic, eco-friendly style! Chef Angela McKeller , Atlanta's favorite "Kook", will demonstrate her party-starting, organic Red Apple & Cherry Wine tartlet as we sample artisan wines made with organically grown grapes. Plus, learn how to reuse your grocery bags for refuse, cut down on energy expense and the importance of finding multiple uses for each ingredient - and the containers they come in! Angela has appeared on the Food Networkwith Paula Deen and loves to teach others how to make the kitchen their playground.
Angela will be offering her "kookbooks" and couture aprons without that couture price, just in time for that special foodie in your family for Mother's Day! Tickets are $10 in advance online; $5 from each ticket sold benefits Share Our Strength. Click here to purchase tickets today or vist
www.gogreenatl.eventbrite.com.
Keesha O'Galdez affectionately is dubbed the Gourmet Diva. Learning to cook at the age of 8 with the simple dish of rice (which she may be one of the few that considers rice a simple dish to make!) she has since then expanded her culinary repertoire. She creates dishes that aims to please both the novice and experienced taste buds. She also loves to share her passion for great food and entertaining. Her friends and family joke about her eclectic cooking style how she never makes the same dish twice. She reponds "I think I make normal food..there is too much food to taste and I want to make it all!"
So what does Keesh O'Galdez define as normal food? Listen and find out!
http://www.thegourmetdiva.com The business world finally came up with a diagnoses for Keesha, its called a Protean career. The term protean is taken from the Greek sea god Proteus who could change shape at will. Driven by her personal needs and not the needs of an organization, the protean career is characterized by change, adaptation, and self – direction. Keesha received a BS in Information Systems Engineering at SUNY Buffalo and a MBA from Simmons College. She has worked in the non profit, academic, public and financial sectors in many different capacities. With her latest venture, Gourmet Diva, Keesha plans to exhibit and share her passion for food and entertaining with a modern twist. The Gourmet Diva credits her inspiration to Chef G.Garvin, B. Smith, Martha Stewart and many others.
Follow everything "Diva Delicious"!
twitter: www.twitter.com/thegourmetdiva facebook www.facebook.com/thegourmetdiva
Today's Recipe:
Roast Salmon with Mustard Crust or Aka Recession Date Meal Serves 6
Ok, so everyone is asking me, "Angela - do you eat? How can you write recipes, teach classes with Baked Brie en Croute, Baklava and Creme Brulee L'Orange and never eat it?? You have to taste as you go if it's going to be any good!" There seems to be this myth that if you are a chef, you can't be thin. It's even a myth that if you want to be thin, you can't eat good food - YIKES!
So, here is what everyone wants to know...are you ready? Well....yes, I eat! And yes, I eat the recipes I write, I taste them and test them and those from the classes I teach - how else would I know they are any good? But, to be 5'9" and just under 135 pounds, it seems impossible, right? Well, it's not and I'm going to tell you how I do it. And for the record, 131 pounds is my ideal body weight, but I'm a little over and fine with it.
Yep...that's another one. Love yourself!
Moderation is key. Yeah, I know. When you're looking at a large order of fries or a great piece of chocolate cake, you wonder, "How can I NOT eat that?" Well, my guess is that eating patterns are off. A day in the "eating" life of the Kook:
1. Breakfast
Breakfast is KEY. Start your day off right! I have two eggs, one piece of whole grain toast and a bit of jam. Or, I have pancakes I make with wheat flour, flax seed, blueberries and top it with a bit of agave nectar rather than maple syrup and it's SO good - and better for you than maple syrup.
But on a budget? Flax seed? Wheat flour? What will I use blueberries for besides pancakes once a week or less often than that? Brings me to my next point...
2. Snacks
You have to snack throughout the day or you will gorge yourself on lunch and dinner. I eat until satisfied and then snack an hour or two later when I am hungry again. Those blueberries? Use your blender or immersion blender (I LOVE mine, btw) and mix a tablespoon of agave nectar with a cup of yogurt, 1/2 c. blueberries and 1/4 c. strawberries and 1/4 c. water. Delicious and filling AND healthy! Have healthy snacks ready. Smoothies, trail mix, crackers with a nice cheese (just enough to take the edge off - we're not eating lunch at 10 AM!)
Doesn't that smoothie look great?!
3. Lunch
What to do for lunch...hmm....Well, don't let that yogurt go to waste if you don't want your snack to be a smoothie everyday! Use a cup of yogurt, chopped chicken (I poach several chicken breasts at the beginning of the week), chop some grapes and throw in some basil and slivered almonds and you have a GREAT chicken salad for a sandwich or to throw on top of a bed of mixed greens. Get creative and use what you've got so that eating healthy isn't expensive!
Healthy DOES taste good and LOOKS great! Don't you agree?
4. Snack
Again, I might have a smoothie (put it in a thermos to stay cold and keep it in a lunch bag with a frozen cold pack). Or, have veggies like celery with peanut butter. Got a craving for a cupcake or candybar? Eat almonds and raisins instead and you'll be stunned - the craving for those refined sugars and carbs goes away!
Dried fruits and nuts are filling and help take away your sweet tooth!
5. Dinner
You should keep your meat to 3 ounces (the size of your palm). Have a cup of green veggies and a starchy veggie (corn or root veggies, for example) and if you like bread, eat just a bit and wait to eat the bread until you are half way through the meal so that you don't fill up on bread. Eat only until satisfied and snack before bed.
Even if it's fish - 3 oz! Even this is a bit too large. Veggies are perfect!
6. Snacks before bed?
Yes, eating many times throughout the day keeps your metabolism going and it teaches your body to eat when hungry rather than when you are upset, anxious or bored. Popcorn makes a great snack or baked crackers with cream cheese and sliced cucumber. There are so many options!
Also, my habits around eating are very structured. I never eat in front of the television. You don't keep track of how much you are eating and often you don't even realize WHAT you are eating. When I eat out, I ask for a to go box at the beginning of the meal and box half of it immediately so that I'm not tempted to eat more than I need. Dessert? I treat myself once a week and I don't eat the entire pint of ice cream, the entire piece of cake or pie. I eat enough to enjoy it without thinking, "Oh gees...I'm miserable now!" Or I share it!
So, can a chef be skinny? Of course! I exercise too, but mostly it's eating in moderation that keeps me the size I am comfortable with and once you get into a routine, watch the pounds drop and you'll start thinking, "Wow, this wasn't so hard after all!"
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