Quick Tip - Selecting the Best Chocolate

The qualities to look for in good chocolate are a glossy, unblemished surface and a clean snap when broken. Try to avoid chocolate that has a dusty white film on it (called “bloom”) as this indicates the chocolate has been improperly stored or has melted and rehardened. Poor quality chocolate will crumble when broken.



This tip was published in 'Everyday chocolate 120 Tasty Recipes - p50'.

Quick Tip - No Smudges

Wear a pair of latex or neoprene gloves when handling your chocolate-covered treats to avoid transferring fingerprints before they’re served to guests or friends.



This Tip was published in 'Everyday chocolate 120 Tasty Recipes - p22'.

Macaroni and Cheese

Art Smith is the executive chef and co-owner of Table Fifty-Two and Art and Soul restaurants in Chicago. Smith worked as Oprah Winfrey’s personal chef for ten years, and he continues to cook for her special events around the world. Smith is also the author of three award-winning cookbooks, and his TLC television series, BBQ Pitmasters, is currently in its second season.

Ingredients:
• 1 pound penne or elbow macaroni
• 4 tablespoons (1/2 stick) unsalted butter, plus extra for buttering casserole
• 1/3 cup all-purpose flour
• 4 cups milk, heated
• 2 cups (8 ounces) shredded extra-sharp cheddar cheese
• 2 cups (8 ounces) finely chopped American cheese
• Salt and freshly ground pepper
• Hot pepper sauce
• 1/4 cup (1 ounce) freshly grated Parmesan cheese

Preparation:
1. Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well.

2. Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter a deep 4-quart casserole.

3. Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.

4. Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.

5. Combine the remaining cheddar and American cheeses. Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the penne with the remaining cheese and half of the sauce. Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.

6. Bake until bubbly and golden brown around the edges, about 30 minutes.

This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p42'.

Ginger, Carrot, and Orange Cappuccino Cup Soup

This recipe was designed by Rick Tramonto and Gale Gand at Tru Restaurant in Chicago for RealAge.

• Preparation time: 10 minutes
• 4 servings (approximately 51⁄2 cups total)
• Cooking time: 30 minutes
• 83 calories per serving, 26% from fat

RealAge effect if eaten 12 times a year:
• 8.6 days younger

RealAge-effect ingredients:
• Onion, carrots, celery, orange juice, olive oil (flavonoids, folic acid, calcium, potassium, healthy fat, fiber)

Ingredients:
• Cooking oil spray
• 1⁄2 cup thinly sliced yellow onion
• 1 rib celery, thinly sliced (1⁄2 cup)
• 3⁄4 pound carrots, very thinly sliced
• 3 cups low-salt vegetable broth or stock
• 1 and 1⁄2 teaspoons finely grated fresh ginger
• 1⁄2 cup orange juice
• 1⁄2 teaspoon salt
• 2 teaspoons extra-virgin olive oil

Preparation:
Heat a large saucepan or Dutch oven over medium heat; coat with cooking oil spray. Add onion and celery; cook 5 minutes, stirring occasionally. Add carrots; continue to cook 5 minutes. Add broth and ginger; bring to a boil. Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes. Transfer mixture (in batches, if necessary) to a blender or food processor; blend until smooth. Reheat, if necessary; ladle into shallow bowls. Drizzle oil over soup.

Substitutions: White onion will work in this recipe, although the soup will be a little sharper tasting. Sliced leeks (the white part) or sliced shallots can easily substitute for yellow onion.

Tips: Slicing the carrots thin allows them to spend less time simmering. Spend a minute to do this, as it will speed cooking. Save a few carrot slices if you would like to add them to the soup once it’s finished. They add good texture and make the soup more interesting to eat. Also, you don’t have to peel the ginger when you’re grating it: it’s going into the blender anyway!

Nutritional Analysis
• Total fat (g) 2.5
• Sodium (mg) 568
• Vitamin A (RE) 2397
• Fat calories (kc) 23
• Calcium (mg) 43
• Beta-carotene (RE) 14,382
• Cholesterol (mg) 0.8
• Magnesium (mg) 22
• Vitamin C (mg) 26
• Saturated fat (g) 0.35
• Zinc (mg) 0.4
• Vitamin E (mg) 0.8
• Polyunsaturated fat (g) 0.4
• Selenium (mcg) 9
• Thiamin B1 (mg) 0.1
• Monounsaturated fat (g) 1.9
• Potassium (mg) 573
• Riboflavin B2 (mg) 0.1
• Fiber (g) 3.5
• Flavonoids (mg) 1.3
• Niacin B3 (mg) 3.5
• Carbohydrates (g) 14.9
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.2
• Sugar (g) 9.4
• Fish (oz) 0
• Folic acid (mcg) 41
• Protein (g) 5.2
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.2

This Lunch Recipe was published in 'Cooking The RealAge Way - p161'

Chicken With Vegetables

Serves 4

Ingredients:
• 19 and 1/2oz (600g) skinless, boneless chicken breasts
• 1/4oz (10g) fresh ginger root
• 2 cloves garlic
• 2oz (60g) spring onions
• 5oz (150g) green beans
• 4oz (120g) green peppers
• 3oz (90g) mangetout
• 3oz (90g) celery
• 3oz (90g) peas (frozen)
• 1 green chilli
• 5fl oz (150ml) chicken stock
• 2tbsp (30ml) sweet chilli sauce
• 2tbsp (30ml) light soy sauce
• Salt as desired
• Freshly ground pepper as desired
• 1/4tsp (1ml) cornflour
• 1tbsp (15ml) finely chopped coriander leaves
• 3tbsp (45ml) peanut oil
• Coriander leaves for garnishing

Preparation:
1. Cut the chicken breast into approximately 1/2in (1cm) cubes.

2. Peel and finely dice the ginger and garlic. Trim the spring onions and cut into approximately 1 and 1/4in (3cm) lengths, slightly at an angle.

3. Cut off the eds of the beans and cut these also into 1 and 1/4in (2 and 1/2cm) lengths. Quarter the pepper, remove the stalk, seeds and white inner ribs and cut the flesh into the strips. Cut off the ends of the mangetout and either leaves whole or halve crossways. Trim the celery, pull off any threads and slice thinly crossways. Halve the chilli, remove the stalk, seeds and white inner ribs and finely dice the flesh.

4. Mix the chicken stock, chilli sauce, soy sauce, salt, pepper and cornflour together in a bowl.

5. Heat the oil in a wok, add the meat and fry for 2 minutes over a high heat, Add the ginger and garlic, reduce the heat and fry for a further 2 minutes.

6. Add the spring onions, beans, peppers, celery and the chicken stock mixture, put on a lid and cook for 2-3 minutes more.

7. Add the mangetout, peas and chilli and cook everything for 2-3 more minutes, tossing frequently, Season once more.

8. Add the chopped coriander leaves. Garnish with coriander leaves and serve.

This Main Course recipe was published in 'Chinese Cuisine - p18'