Beaumont's Private Chef Service & Gourmet Catering

The Grist Mill

2011-02-23T08:08:00.000-08:00

Growing up in a diminutive town could be a bit of a challenge for a kid that yearned for the city life. For instance; learning to ride a bike on a dirt road and wanting nothing more than a sidewalk to get you to your destination. We kept busy during the day with school, chores and family affairs. Every once in a while on a warm sluggish night we would pile into the back of our neighbor Dub’s old Dodge pickup for a drive on the back roads. Dub was a slow poke and he never drove over twenty mph. We’d drive down dark windy paths through the East Texas Piney Woods in search of old, creepy, grown-over graveyards. He’d pull right up to the graveyards’ edge and then the old Dodge inevitably would, “run out of gas”. We were stuck for about a minute each time, until our shrieking screams brought the old Dodge back to life.
It was Magnolia Springs to be exact and I thank God to this day there is still country in those big woods.

When I think of Magnolia Springs and Hwy 252, I recall lots of cornfields, cornbread and cast iron skillets. My family always had a plethora of fresh field corn. Papa planted fields of Golden Bantam Heirloom Seeds that would sustain the Kirbow family with enough corn to put up for the rest of the year. We would cream the corn to freeze and gently steam the corn on the cob to be devoured at supper time. When the corn was dry and ready to be milled we would take it to Willy Grimes’ Grist Mill. Grimes had mastered the art of milling the perfect texture of cornmeal. I remember it was like cornmeal heaven; clean and pure giant heaping mounds of unrefined corn meal. I loved to run my fingers through the fine powdery residue that was left after the grinding took place and when we left it looked like we had taken a bath in the cornmeal because we were covered in a fine whitish-yellow tinted powder from head to toe.

Now, when I need cornmeal, I jump in my car and drive a few miles to the local market and scan the isles for something that looks like pure cornmeal and not a picture of a Quaker smiling at me from the shelf. Eureka! ‘Lamb’s Stone Ground White Cornmeal’ from Converse, Texas. It proudly carries the ‘Go Texan’ label and a brief product description listing it as Preservative and Gluten Free and “Same Great Product Since 1968”.

These grits have made their way on many plates of mine from which some pretty good recipes have been developed. Most recently I have been experimenting with grit cakes. I wanted to take the grit cake to the next level, so I deep fried it in panko bread crumbs. The texture was out of this world and the creamy center from the cream cheese produced an outstanding Grit Cake.

Grit Cakes
2 cups Lamb’s Stone Ground White Corn Meal
3 ¾ cups Chicken Stock
8 Tablespoons Butter
1/3 cup cream cheese room temperature
1 garlic clove
Kosher salt
1 teaspoon cayenne
1 tablespoon Louisiana Hot Sauce
Black Pepper
Flour for dusting
Egg Wash
2 cups Panko bread Crumbs
Chopped Parsley
Canola Oil

Line a 9-by-13-inch baking pan with parchment paper and set aside.
Make a garlic paste by finely chopping the garlic with kosher salt.
Combine chicken stock and garlic paste in a pot, season with salt, and bring to a boil.
Reduce the heat to medium and slowly whisk in cornmeal, ½ cup at a time.
This cooking process should take about twenty minutes.
When the grits separate from running a spoon through the middle, add butter and cream cheese.
Season to taste and turn off heat.
Gently, pour hot grits on the parchment lined pan and put in freezer for about an hour.
You may also refrigerate for about four hours until firm.
When grits are firm, aggressively flip the pan onto a cutting board and cut the firm slab of grits into squares.
Heat Canola Oil and begin staging for frying.
Dust the cakes in flour, egg wash then panko bread crumbs and fry for about 2 minutes.
Drain and Serve!!!

Maggie's Love Feast!!!

2011-02-21T11:48:00.000-08:00

‘Valentine’s Dinner Soiree’
w/ Maggie Benckenstein & Friends
Saturday, February 12, 2011

Seghesio Pomegranate Spritzer
~~~
Amuse Bouche
Oyster Fritter, Apple-Lardon Confit
&
Apple-Bacontini
~~~
Butter Lettuce, Citrus, Walnuts, Honey vinaigrette
Seghesio Brut
~~~
Garlic Gulf Shrimp, Grit Cakes, Roasted Tomatoes
Firefly Vodka Lemon Tea
~~~
Espresso-Chili Glazed Filet of Beef Tender, Parsnip-Yukon Puree, Lump Crab Béarnaise, Frito Misto Asparagus
Marquis De Riscal Spanish Rioja
~~~
Dark Chocolate Pot de Crème, Honey Toffeed Pistachio Bark, Candied Cherry Drops, Raspberry Godiva Shooter

Chef Monica Cobb

Wine Tasting & Dinner w/ Chef Monica

2011-02-01T07:55:00.000-08:00

Cena w/ Chef Monica
@
Jack’s Pak-It

***An ideal setting of Epicurean pleasures that include deep satisfactions like

friendship, family, and community.***

Once a month Chef Monica Cobb will be hosting and preparing dinner with a wine tasting at a private location. Please join Chef Monica for Cena at Jack’s Pak-It on Saturday, February 26, 2010 (7:30-9:30).

Louis B. & John B. will be in the meat market carving up steaks, Lori B. will be our hostess and Chef Monica and Cathy B. will be cooking dinner. Sommelier, Shawn Hare will serve and discuss the different varieties of wine selected with each course.

Chef Monica will prepare, cook and serve dinner and discuss various cooking techniques as well as create the perfect bite for each guest. We look forward to an incredible evening with friends, family and dinner.

This is a gluten-free meal. This is not a vegetarian friendly meal and there will be no substitutions on this dinner so that we can keep the quality service at its highest.

We will be hosting only thirty guests for dinner. To insure your dinner reservations please call no later than February 21, 2010 to make a reservation. To purchase your tickets, please contact Lori Blanda at Jack’s Pak-It (409-892-6345). Tickets are $100 per person-does not include gratuity.

Andiamo a mangiare!
Chef Monica Cobb

Cena
~~~
Amuse-bouche
~~~
Primo
Butternut Squash Gnocci, Lump Crab, Brown Butter Sage, Panchetta
~~~
Secondo
Espresso-Chili Glazed Filet of Beef Tender, Truffled Cipollini-Porcini Mushroom Risotto
~~~
Contorno
House Cured Prosciutto, Aged Parmigiano-Reggiano, Arugula
~~~
Dolce
Honey Pear, Raspberry, House Ricotta, Almond Short Bread Tart

Chef Monica Cobb

San Valentino Cena

2011-01-19T13:26:00.000-08:00

San Valentino Cena 2011

~~~

Apertivo , Antipasto, Formaggio e Fruitta

'Pomegranate Perseco Cocktail'

~~~

Primo

Butternut Squash Gnocci, Lump Crab, Brown Butter Sage, Panchetta

'Campania 2005 Mastroberardino Lacryma Christi del Vesuvio Bianco'

~~~

Secondo

Espresso-Chili Glazed Bone In Ribeye, Truffled Cipollini-Porcini Mushroom Risotto

'Campania 2004 Vesevo Beneventano Aglianico'

~~~

Frutta Intermezzo

'Blood Orange-Pomegranate Sorbet'

~~~

Contorno

House Cured Prosciutto, Aged Parmigiano-Reggiano, Arugula

'Piedmont 2006 Ceretto Blangé Arneis'

~~~

Dolce

Honey Pear, Raspberry, House Ricotta, Almond Short Bread Tart

Liquers & Caffi

Chef Monica Cobb

Book Your Private Valentine's Dinner w/ Monica.

409-892-3442

chefmonicacobb@gmail.com

"Jack Rabbit Stew"

2010-03-30T19:38:00.000-07:00

There is something about traveling the open road that can open your mind to all the possibilities outside the cast iron skillet. My road trips or culinary escapades have gone from cross country vagabond; desperado-camper; hot springs hopper; dessert moon dancer; macrobiotic burning man; cars without lights at night in Cairo; Winnebago- commercial chef in the Utah cliffs to the more current- motoring around two fabulous little whipper snappers to and from school, ballet; grandparents’; Magnolia Springs, and “ How much further?” and “Please, don’t open the door while we are driving”, “Almost there”, and “I’m going to turn this car around.”

As a traveling chef I find much inspiration in the people I meet along the way. I’m still cooking fancy California cuisine with a twisted Texas/Louisiana flare that always lights up a plate and a palate. However, what most excites me, is what other folks are cooking; eating; hunting, etc.
My last gig took us to the end of the road somewhere in Texas close to the Louisiana border by way of the Sabine River.

I was lucky enough to have two of my closest associates from the,“Road", join me and help me cook up some fine fare for about 15 people. We stayed busy morning to midnight cooking and serving. We settled into our bunk house porch after midnight and unwound under the wide Texas night sky by rehashing tales from the long day. Food and the creation of food brought us together and provided a sense of common ground and safety in knowing that we had worked hard for food.

Many songs were sung and tales were told but the best one was, “Jack Rabbit Stew".
J.R. met his demise on a dark Taos road by an old faithful VW Van. The driver- with his Indian spirit, took the road bumped J.R. on home to a pot and made a hearty stew that tasted better on day three.

In honor of the road; I salute the weary travelers stricken with high voltage wander lust and lonesome cowgirl blues. Happy trails and happy meals!

Jack's Pak-It----Corner Meat-ing Spot!!!!

2010-03-10T12:19:00.000-08:00

Men + Knives + Butcher Block + Raw Meat = Butcher Shop

Jack’s Pak-It is my saving grace on a daily basis. As a private chef I find it very important to be able to forge and sustain a valuable relationship with a butcher and grocer. For five year’s I have been working with the Blanda’s at Jack’s.

Jack’sPak-It it is like a neighborhood pub where everybody knows your name. Instead of the bartender knowing your signature drink the Butcher knows your exact cut of meat.
I love to watch John french an entire rack of lamb into perfect little lollipops or Louis take an entire rack of ribeyes and cut into perfect two inch thick goodness.

On a sunny gorgeous day I like to ride my bike to Jack’s. (It’s about a mile from my house) I like to fantasize about being in the old world where everything is slower and more simple. I peruse the market for inspiration-usually my sense of smell gets the best of me and I make way for the meat counter. I may get a whole fresh young chicken-of course hormone & antibiotic free, a freshly baked Le Brea Bakery baguette, a simple bottle of Red-usually a Malbec, something sweet that Cathy just pulled out of the oven and the local newspaper. I love to see how I can make all of this fit in my over the shoulder pack!

I may pay a bit more at Jack’s than I would at the chain grocery stores but the price is well worth supporting our local small business owners. Our family is the most important part of our daily routines and with out these small family owned shops, what will our children gain from corporate run; chemically-laden; neon lit isles of high fructose corn syrup and shelved customer service.

Hopefully, when my children are adults and come home after college or the circus they will still be able to go to our beloved local Butcher- Jack’s Pak-It and there they will have a sense of familiarity that reminds them of days when life was much simpler and sometimes all you need is a cup of joe, a quick chat over bone-in ribeye and a sincere smile and hand shake.
　
Jack's Pak-It 409.892.6345 4505 CalderBeaumont, TX 77706
http://www.jackspakit.com/

"The Blandas are Sicilians with roots in the cities of Corleone and Bisacquino near the capital city of Sicily, Palermo. In the early 1900's, the Blanda's ancestors began migrating from Sicily, Italy to the United States. Much of the family ended up in Southeast Texas and in particular Orange, TX. Most of the Blanda family remains in the Southeast Texas area.
The Blanda family’s tradition of the grocery business started in 1917 when Grandma Blanda opened the first grocery store in her home in Orange, TX. The Blandas are well known for their Italian culture. It shows in many of the foods they offer as well as how customers are embraced and welcomed as extended family. The Blandas also appreciate the way the customers in Beaumont and surrounding areas have taken them in as extended family as well.
In the family tradition, each day when the doors open for business, an owner is on site to welcome the customer. On any morning the "coffee crew" gathers to share stories and good humor before heading off to work."
“A Beaumont Tradition in Service” is the store’s motto and the Jack's Pak-It staff enjoys meeting their customers and providing personal service. Owner John Blanda says, "We want every customer to feel welcome and leave our store completely satisfied."

This Week's Fire Roasted Private Party Dinner Menu

2010-02-23T12:00:00.000-08:00

Entradas

FAMILIA ZUCCARDI'S "VIDA ORGANICA"

~~~
Pears and Iberico Ham w/ Chimichirrri Sauce
Fresh Figs w/ Mozzarella, Oregano & Olive Oil
Herbed Caponata & Fire Grilled Crostinis

Main

MATAVERDA MALBEC

~~~
Argentina Style Fire- Roasted Pork Loin w/ Rescoldo Bell Peppers & Onions w/ Honey Gremolata

Herb Roasted Root Vegetables (Sweet Potatoes, Carrots, Parsnips & Asparagus) w/ Salsa Lucia

Winter Salad of Arugula, Manchego, Spiced Pecans w/ Apples & Red Wine Vinaigrette

Sweet Finish

TARDIO from Zuccardi's "Santa Julia" label.

~~~

Leche Quemada w/ Raspberries

This Week's Private Party Dinner Menu

2010-02-17T14:10:00.001-08:00

Gourmet Dinner Party w/ Private Chef Monica Cobb
***
Passed
Salmon Rilletes on Potato Crisps

Root Vegetable Crudites w/ Himalayan Sea Salt & Anchovy Aioli

***

Greens

Beef Tender Carpaccio w/ Shaved Parmesan & Arugula Salad w/ Lemon-Shallot Vinaigrette
***
Entrée

Fire Roasted Lamb Chops w/ Herbed Gremolata, Griddle Smashed Sweet Potatoes & Asparagus w/ Brown Butter Lemon Sauce
***
Dessert

Spiced Port Poached Pear w/ Whipped Vanilla Bean Crème Friache & Farmers Cheese

Soul Food in the "Karma Kitchen".

2010-02-15T19:06:00.000-08:00

The kitchen- a.k.a. the meeting/meating spot; the eating/grazing spot; the drinking/sipping spot or the intimate conversations spot. In my kitchen one may find a medley of cast iron skillets, griddles, copper pans, sheet pans and mixing bowls. My cupboards are chalked full of seasonings, special blends of herbs from far way places that cooking pals send my way. My sink has fresh Kale and Collard Greens soaking in cold water. My cabinets are delicately stuffed with various wine glasses, tumblers, aperitif glasses, martini glasses from the sixties and a handy set of mugs that can readily become a frosty vessel for a cold beer. Assorted Knives line the kitchen window with various rocks and shells from all over the world- that remind me of foreign travels and renegade culinary tales.
My adoration for vintage china and linens has greatly contributed to my over stocked and unorganized cabinets. Tucked away on tiny shelves are pictures of me in my twenties adorned in chef ware-posing with Hollywood icons. Cookbooks line the shelves with random recipes scribbled on paper and shoved amuck. I am lucky when my children are in my kitchen mixing up a surprise dish that may or may not taste good but it forever leaves a lasting impression of little creative minds at work. My kitchen is a living symbiosis- a real one of a kind place to transform your thoughts and worries into a pot of healing soup, magical thought provoking meats that have been brined in not only salty water but loving tender thoughts of goodness and healthy well-being. My kitchen is a soul-kitchen full of generations of wisdom and love. The love that I put into my food is reminiscent of the karma that I hope to receive from the universe for being a generous, loving and thoughtful cook. The Karma Kitchen’s number one rule is: “Start with love and end with love”.

I live to eat food, make food, share food, watch my loved one’s eat food and most of all I honor the living spirit in all food that gives itself so generously to us every day for our own sustenance and livelihood. There are many avenues one can explore in the fascinating world of culinary arts, kitchens, cookbooks, restaurants and chefs. Yet, maybe all it takes is a look around your own kitchen to conjure a up a bit of nostalgia soup for your soul.

What’s the best memory you have of your kitchen?
What’s your favorite cooking vessel or utensil?
Do you have anything from your grandparent’s kitchen? If so what?
What’s your favorite cookbook?
What’s your favorite meal to prepare in your kitchen?

It's not too late!!!

2010-02-12T11:41:00.000-08:00

*Surprise your love with a romantic dinner at home this year.*
Let Chef Monica take care of everything.
Dinner is available: Feb.13, Saturday and Sunday Feb.14,-Valentine’s Day
Please Call Chef Monica 892-3442

Romantic Dinner for Two

HORS D’ OEUVRES
Hand Selected Market Cheeses, Artisan Bread, European Almonds,
Scratch Strawberry & Fig Jam
&
Panko Crusted Gulf Crab cakes w/ Curry Remoulade

GREENS
Delicate Mache Greens, Honey Chevre, Port Poached Cherries,
Candied Pecans & Granny Smith Apple
Tossed with a Champagne Vinaigrette

MAIN
Fire Roasted Filet of Beef with a Garlicky Gremolata, Tender Sweet Asparagus
w/ Red Bell Pepper Coulis & Rosemary
& Extra Virgin Olive Oil Smashed Potatoes

SWEETS
Dark Chocolate Cheesecake
with Fresh Raspberries

Fire Roasted Braided Beef Tenderloin w/ Chimichurri

2010-02-10T21:35:00.000-08:00

This afternoon I found myself braiding beef rather than braiding my daughter's hair.
It was a most unfamiliar sense and one that I procured rather quickly.
The fire was popping, vegetables were roasting, sauce was simmering and my family could hardly wait for the feast before them.

Braiding Beef Take One:

First: Partly butterfly a whole beef tender and then cut it into three pieces.
Second: Massage each piece of beef tender with extra virgin olive oil and season each piece with kosher salt &black pepper.
Tip: It is very useful to leave the beef tender pieces out at room temperature for at least 20 minutes before braiding. This ensures more elasticity.
Third: Quickly mix up a quick garlicky-lemon-honey gremolata chalked full of parsley and oregano. (or whatever fresh herbs you may have)
Fourth: Place all pieces bunched together and tie smaller end with twine. Begin to braid and finish end with twine.
Fifth: Generously rub the gremolata mixture all over, around, inside and outside of the braided tenderloin.
Last but not least: Fire up your grill to at least 500 degrees and take care to not unloosen braid; place on grill and sear both sides. The outcome should be a sexy caramelized braided piece of heaven- speckled with herbs and roasted garlic.
Finish: Roast off the steak in a 375 degree oven to desired temperature.......
Rare to Medium Rare 130-145 degrees with a meat thermometer.

Winter is the time of promise because there is so little to do- or because you can now and then permit yourself the luxury of thinking so.

2010-02-08T08:06:00.000-08:00

February, in my kitchen is the time of year that you can almost always find a pot of hearty soup or chili simmering on the stove, a piping hot casserole chalked full of Hatch New Mexican Chilies resting on the counter or low roasted meats with a colorful array of root vegetables caramelizing in their own sweet empyrean.

The best part of putting food in a pot and over a fire is the intimate ritual of tasting, watching, smelling and stirring. Before you know it you’re mixing up a little bit of your soul in each dish that you create whether by recipe or from scratch. This is not an enigma this is the invent of your own distinctive “taste”. When it comes to cooking you have carte blanche in your kitchen and full creative power to create your own food legacy.

I recognize someone’s “taste” like I recognize the smell of their home. It’s a sensual thing, this cooking thing. To acquire the sensibility to experience others tastes one must also experience the culinary smells that creep around every corner; the smell of bacon frying in the morning, the familiar smell of roasted garlic mixed with sweet tomato sauce slowly simmering on the back of the stove or maybe the smell of coffee mixed with a wood burning stove. All of these smells invoke such a powerful part of my memory; that part of the memory that heedlessly embraces February, the end of winter and the anticipation for new life in the spring.

What does February evoke for you?
What will you create today?
What’s the first thing you smell in your kitchen this morning?
What is your first taste of the day?
What are the first sounds you hear today?

Just say no to Agave

2010-02-04T21:51:00.000-08:00

Agave “Nectar” to the Rescue
As the educated public has shied away from foods containing HFCS, the industry has brought a new sweetener on the scene, one used especially in foods aimed at the health-conscious consumer: agave “nectar.” Agave nectar is advertised as a “diabetic friendly,” raw, and “100% natural sweetener.” Yet it is none of these.
Agave nectar is found on the shelves of health food stores primarily under the labels, “Agave Nectar 100% Natural Sweetener,” and “Organic Raw Blue Agave Nectar.” In addition, it can be found in foods labeled as organic or raw, including ketchup, ice cream, chocolate, and health food bars.

The starchy agave root bulb.
The implication of its name, along with the pictures and descriptions on the product labels, creates the impression that agave is an unrefined sweetener that has been used for thousands of years by native people in central Mexico. “For thousands of years natives to central Mexico used different species of agave plants for medicine, as well as for building shelter.” Thus reads the copy on an agave package. And it is true that natives would also allow the sweet sap or liquid of one species of agave to ferment naturally, which created a mildly alcoholic beverage with a very pungent flavor known as pulque. They also made a traditional sweetener from the agave sap or juice called miel de agave by simply boiling it for several hours. But, as one agave seller explains, the agave nectar purchased in stores is neither of these traditional foods: “Agave nectar is a newly created sweetener, having been developed during the 1990’s.”33
The Big Dirty Secret About Agave
In spite of manufacturers’ claims, agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules.Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.34
The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS.35 The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites. 36 (One agave manufacturer claims that his product is made with “natural” enzymes.) That’s right, the refined fructose in agave nectar is much more concentrated than the fructose in HFCS. For comparison, the high fructose corn syrup used in sodas is 55 percent refined fructose. (A natural agave product does exist in Mexico, a molasses type of syrup from concentrated plant nectar, but availability is limited and it is expensive to produce.)
According to Bianchi, agave “nectar” and HFCS “are indeed made the same way, using a highly chemical process with genetically modified enzymes. They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches.” The result is a high level of highly refined fructose in the remaining syrup, along with some remaining inulin.
In a confidential FDA letter, Dr. Martin Stutsman of the Food and Drug Administration’s Office of Labeling Enforcement, explains the FDA’s food labeling laws related to agave nectar: “Corn syrup treated with enzymes to enhance the fructose levels is to be labeled ‘High Fructose Corn Syrup.’” According to Mr. Stutsman, agave requires the label “hydrolyzed inulin syrup.”37 Even though, like corn, agave is a starch and fiber food processed with enzymes, it does not require the label “High Fructose Agave Syrup.” Agave “nectar” is a misnomer; at the very least, it should be labeled “agave syrup.”
Agave syrup comes in two colors: clear or light, and amber. What is this difference? Mr. Bianchi explains: “Due to poor quality control in the agave processing plants in Mexico, sometimes the fructose gets burned after being heated above 140 degrees Fahrenheit, thus creating a darker, or amber color.” However, the labels create the impression of an artisan product—like light or amber beer. As consumers are learning about problems with agave syrup, the label “chicory syrup” is beginning to appear as a non-conforming word for the product. Consumer beware!
The Saponin Problem
Yucca species are known to contain large quantities of saponins. The industry describes saponins in agave syrup as beneficial: “Agave’s rich density of saponins increases hydration as the soapy, surfactant nature of saponins change the wetting angle of water it contacts. This eases and accelerates cellular water uptake, especially when used with a high-quality salt.”38
However, the truth is that the saponins found in many varieties of agave plants are toxic steroid derivatives, capable of disrupting red blood cells and producing diarrhea and vomiting,39 to be avoided during pregnancy or breastfeeding because they might cause or contribute to miscarriage by stimulating blood flow to the uterus.40 At the very least, agave products should carry a warning label indicating that the product may cause a miscarriage.
Just Say No to Agave
Since the FDA makes no effort to enforce food-labeling laws, consumers cannot be certain that what they are eating is what the label says it is. New sweeteners like agave syrup were introduced into the market to make a profit, not to make consumers healthy. Clever marketing has led mane consumers to believe that the high level of fructose in agave syrup makes it a safe and a natural sweetener. Agave syrup labels do not conform to FDA labeling requirements, thus deepening the false illusion of an unprocessed product. As we have demonstrated here, if a sweetener contains manufactured fructose, it is neither safe, nor natural, especially at levels up to 70 percent.
Agave syrup is a manmade sweetener which has been through a complicated chemical refining process of enzymatic digestion that converts the starch and fiber into the unbound, manmade chemical fructose. While high fructose agave syrup won’t spike your blood glucose levels, the fructose in it may cause mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.
If you want something sweet, eat a piece of fruit, not a candy bar labeled as a “health food.” If you want to create something sweet, use sweeteners that are known to be safer. For uncooked dishes, unheated raw honey or dates work well. For cooked dishes or sweet drinks, a good organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness; dehydrated cane sugar juice or maple sugar may be used in moderation in cookies and desserts that contain nutritious ingredients and good fats such as butter, egg yolks and nuts.
However, to be healthy, we cannot eat sugar all day, no matter how natural the form. One should limit total sweetener consumption to less than five percent of daily calories. For a diet of 2500 calories per day, that’s less than three tablespoons of honey, maple syrup or dehydrated cane sugar juice, or several pieces of fruit. And many people do best by avoiding sweeteners completely.
The lack of standards in the health food world comes as depressing news; but let this news encourage you to consume more pure and unrefined foods and sweetener sources. Good health depends on wise food choices, and wise food choices depend on constant vigilance.

Keens Steakhouse NYC

2010-02-01T20:27:00.000-08:00

New York City…….”What dreams are made of?” People often ask me, “What is your most memorable meal?” I’m always left pondering and racking the culinary part of my brain for the one perfect meal. Eureka! I have it and it is still as fresh in my mind as it was fresh in my mouth back in November of 2009.

Keens Steakhouse-- 72 West 36 Street—10 ounces of perfectly fire roasted mouthwatering filet of beef. To accompany my fleshy mound of goodness I feasted on frits and a sauce boat full of velvety smooth béarnaise sauce. I ended the meal with a classic crème brulee and a glass of port.

I came to know of Keens via my husband, John. The late Judge Cobb, John and Tom Cobb were guided to Keens by Mr. Tanner Hunt in 1997. I imagine the Cobb men sipping scotch and smoking cigarettes at the bar; casually taking in the day and enjoying one another’s company.

For dinner they may have dined on mutton chops and Judge probably had steak and frits.

Back in the Lincoln room I was surrounded by old black and white photos of members from the Lamb's Club from the late 1800's. For a moment I felt as if I were dining with ghosts. The faces that lined the walls could have been speaking to me, maybe they would've said, "You have a lot to learn, young lady." I took all of it in and enjoyed every second of the nostalgia.

It was so refreshing to find such a place that have been creating the same magic the same way for over a hundred years. Not only was I blown away by the fabulous food and the impeccable service but the ambiance, oh the ambiance, it was hauntingly terrific on so many “Keen” levels.

Keens Steakhouse owns the largest collection of churchwarden pipes in the world. The tradition of checking one’s pipe at the inn had its origins in 17th century Merry Old England where travelers kept their clay at their favorite inn – the thin stemmed pipe being too fragile to be carried in purse or saddlebag. Pipe smoking was known since Elizabethan times to be beneficial for dissipating “evil homourse of the brain.” Keens’ pipe tradition began in the early 20th century.

The membership roster of the Pipe Club contained over ninety thousand names, including those of Teddy Roosevelt, Babe Ruth, Will Rogers, Billy Rose, Grace Moore, Albert Einstein, George M. Cohan, J.P. Morgan, Stanford White, John Barrymore, David Belasco, Adlai Stevenson, General Douglas MacArthur and “Buffalo Bill” Cody.
Prior to 1885, Keens was a part of the Lambs Club, a famous theatre and literary group founded in London. Its manager was Albert Keen. In 1885 Keens Chophouse opened independently under the ownership of Albert Keen, by then a noted figure in the Herald Square Theatre District. Keens soon became the lively and accepted rendezvous of the famous. Actors in full stage make-up hurried through the rear door to “fortify” themselves between acts at the neighboring Garrick Theatre. By the time Keens celebrated its 20th anniversary; you could glance into the Pipe Room and see the jovial congregations of producers, playwrights, publishers and newspaper men who frequented Keens.In 1905 Lillie Langtry, actress and paramour of King Edward of England, took Keens to court for having denied her access to its gentlemen-only premises. She won her case, swept into Keens in her feathered boa and proceeded to order one of our famous mutton chops.

Today, Keens is the only survivor of the Herald Square Theatre District. In an age which tears down so much of the past it is comforting to find one landmark which survives . . .

MD Anderson Santa's Elves Party Benefiting the Children's Cancer Hospital at MD Anderson.

2010-01-31T23:11:00.000-08:00

This was an amazing event to be a part of. I was immediately inspired to work with the Ohmstede's on such a great event for such a good cause. It was a beautiful night out with a fabulous orchestra playing glorious music under large oaks on the Ohmstede estate. The fun part for me was watching all of Santa's Elves (Husbands of the Ladies that organized the event) serve all of the appetizers that I'd prepared for a hundred or more people. It was a great success and so rewarding to know that it was all for the children at MD Anderson. I look forward to many more fund-raisers.

Roasted Stuffed Poblanos

2009-10-03T17:05:00.000-07:00

This is not your momma's stuffed green bells. Although, I did get inspired from the old school greenies. This is my Tex-Mex version that is sure to please the entire family. I like to call this the sneaky healthy way to use turkey meat and brown rice.

This recipe is incredibly satisfying and packed with healthful ingredients. Also, with the left over meat and rice stuffing you can carry it over for another meal like organic corn tortilla tacos or a splendid gluten free brown rice tortilla burrito.

Roasted Stuffed Poblanos

3 Large poblano peppers cut in half, seeded and stem left intact

2 or 3 Tablesppons canola oil

1 Pound lean organic turkey meat

2 Cups cooked brown rice

1 Medium yellow onion finely chopped

1 Bunch green onion chopped

3 Garlic cloves minced

1 1/2 Tablespoons of each: Paprika, Cumin, Corriander, Garlic Powder, Black Pepper, Chili Powder

Salt to taste

1 Teaspoon cayenne pepper

1 Tablespoon chipolte in adobo sauce (purred)

2 Limes (Squeeze juice of over cooked mixture)

1 1/2 Cup white cheddar cheese

8 oz. Packgage Feta Cheese

1 Bunch Cilantro Chopped

1. Prepare brown rice ahead of time.

2. Saute onions in a large saute pan after a few minutes add garlic and all seasonings.

3. Add turkey meat and cook.

4. While meat is cooking cut poblano peppers in half making sure to leave the stems intact and carefully remove seeds and inner ribs of pepper. Be careful to not touch seeds with bare hands as they tend to burn.

5. When the turkey meat is cooked all the way; adjust seasoning to taste and squeeze lime juice and adobo sauce over mixture.

6. Preheat ove to 375.

7. In a large bowl mix turkey meat with brown rice, cilantro, green onion and white cheddar.

8. Take a large pan and cover with foil.

9. Stuff each half pepper with meat mix and finsish each stuffed pepper with a generous sprinkle of feta cheese. Make sure to nestle the feta into the meat mix.

10. Place peppers on foil lined pan and bake at 375 for 45 minutes. Meanwhile reduce 1 cup balsamic vinegar with a dash of cayenne to about 1/4 of a cup.

To serve drizzle Balsamic-Cayenne reduction over peppers.

Note: Fresh pico, guacamole and home fried corn tortillia chips go well with this.

Brown Butter Tilapia w/ Apricot-Jalapeno Chutney

2009-08-23T19:38:00.000-07:00

Tilapia-4 Fillets

Unsalted Butter (room temp.)- 4 Tablespoons

Salt, Pepper, Paprika, Garlic Powder

Dried Apricots-1/2 cup finely diced

Fresh Jalapeno- 1 seeded and finely diced

Ginger- 1 Tablespoon peeled & minced

Chili Flakes- 1 teaspoon

Rice Wine Vinegar (unseasoned)- 1 1/2 cup

Raw Sugar- 3/4 cup

Red Onion- Half of one minced

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1. For the Chutney: Combine the vinegar and sugar in a medium size pot and bring to a boil on medium-high heat. Add all dry ingredients to vinegar and steep mixture on med-low heat to syrupy like consistency.

2. For the Tilapia: Preheat a cast iron skillet on med./high heat. Generously season Tilapia with dry seasoning all over and rub down the Tilapia with soft butter. When pan is smoking hot, place fillets in pan and cook for about three minutes on each side. Depending on how large the fillets are, the longer they should cook. When fish is starting to look flaky remove from pan and serve on plate. Top with a spoonful of chutney and garnish with parsley or cilantro.

Note: Serve with Brown Rice, Basmati, Sticky Coconut Rice

New Knife: www.KyoceraAdvancedCeramics.com

2009-08-23T19:19:00.000-07:00

I am so excited about the latest addition to my family of knives. It's a super sharp, sturdy ceramic knife. (Kyocera-Revolution Series FK-160 BK) These knives keep an edge like no other knife I've ever owned. My first ceramic is smaller but still as sharp as when I purchased it almost one year ago. These knives are breakable but worth the money.

Happy Cutting!!!

Canning Pear Relish

2009-07-28T21:41:00.000-07:00

The pear trees are loaded and ready to be harvested. When I saw John juggling pears and Howell bowling with pears, I knew that there must be something better to do with them than bruise and drop them. Of course there is, "Pear Relish!" So, I loaded my mom's bushel baskets up and took the water bath plunge!

For years I've been reading about canning, jarring, water bathing, pickling, yet I've always been so intimidated by this ancient tradition. A few years ago, the Cobb-Suberbielle family got together and made over fifty quarts of pear relish. It was hard work but very rewarding to have such a vital part in making food for our family. These days it's harder to get our huge families together but it is most important to keep the tradtion alive. So, I pulled out Grand-Mere's recipe and began a plan of action. (Plan of action: Call Ame and call Mom)

After carefully measuring and cooking the relish it was time to sterilize, jar, seal, water bath and seal again. It was exhilarating to pull the jars of brightly colored yellow relish out of the boiling water and gently press the tops and wait for what felt like a tiny burp and then, pop the jars were sealed and ready to be labeled. I made nine pints and intend to share them with family. I am on a mission to stock the top shelf of our pantry with relishes, preserves & jellies. Thank you Grand-Mere for starting the Pear Relish tradition.

The last day's of Summer

2009-07-22T22:46:00.000-07:00

Summer 2009 is winding down. I am so excited to be nearing the end of this particular summer because I am on my sixth week of recovery after a hip-replacement surgery. I am feeling great and gearing up for a brand new school year with lots of exciting dinner ideas. 2009-2010 school year calender is filling up fast. (Weddings, birthdays, dinner-parties, holiday-parties, business meetings, weekly dinners,cooking classes, dinner-swap, pot-lucks and so much more...)

My new motto: "There is always enough time!"