Plan a Heat Playoff party with the help of Richard Post, General Manager of Hyde American Arena.  It’s the new VIP Lounge at the  Arena – great vibe, good food – perfect place to watch the games.  Join us on Food News and Views, WLRN NPR 91.3 FM, live wlrn.org, 1:30-2 PM ET,  Thurs. May 9. He’ll give us tips for our own home party.

It”s beyond nachos and cheese with Pati Jinich as she talks about real Mexican food and gives us tips on creating our own Cinco de Mayo party at home.  Food News and Views, WLRN 91.3 FM, 1;30-2 PM ET or live at www.wlrn.org.  Also archived on the WLRN site. 

Rohan Marley produces coffee on sustainable farms with part of the profits going to Kicks for a Cause and the Marley 1love Foundation.  Learn more on Food News and Views WLRN NPR 91.3 FM.  Thursday 1:30 -2 PM ET, streamed live www.wlrn.org or archived on the wlrn site.

Cedella Marley Booker's One Love corn Meal Porridge

Ingredients

5 cups water
1/2 cup whole wheat flour
1 12/-cups cornmeal
1 cup coconut milk
1 cup soy milk
1/2 cup brown sugar
2 tablespoons raisins
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
Dash of cinnamon

Boil water. Meanwhile, slowly add cold water to cornmeal and flour until it becomes a thick batter.
Pour the mixture into boiling water.  Stir to prevent sticking.  Cook for half hour.
As mixture begins to thicken, dilute it with coconut milk.  Stir.
Add the soymilk, brown sugar, raisins, vanilla, nutmeg combine the ingredients.  Serve in 6 bowls and sprinkle cinnamon on top.  Serves 6. 

Bourbon Steak Truffle Mac and Cheese

1 portion

8 oz. cooked Macaroni, 4 oz veloute (see recipe below), 3 oz. cheese mix (Parmesan, blue cheese, white cheddar), 2 oz broccoli (blanched), 2 teaspoons truffle peelings(finely chopped), 2 tablespoons truffle oil, 2 tablespoons shaved Parmesan, slat and pepper.

Combine veloute and cheese mix in a small saucepan.  Melt cheese down into veloute and then add broccoli and macaroni.  Heat all of these through and then add truffle peelings, truffle oil and truffle butter.  Season.  Garnish with shaved Parmesan cheese.

Veloute (1 gallon, 4  oz needed for recipe)

5 lbs. chicken bones, 3 white onions, 1 gal. cream, roux, sachet, salt and pepper

Saute chicken bones in a small amount of oil (no color).  Add onions and sweat till soft.  Add cream and bring slowly to a simmer.  Simmer for 30 min. stirring constantly to prevent scorching.  Add sachet and simmer additional 15 min.  Add roux and simmer 15 additional minutes.  Season. Strain through chinois and cool.

What are some of America’s best wines and what foods go best with them? Plus, what is life like after winning Hell’s Kitchen.  This and more on Food News and Views, WLRN NPR 91.3 fm, streamed live at www.wlrn.org and archived on that site. !:30 – 2 PM ET, Thursday, March 28. 

Dr. Neal Barnard says yes we can increase our chances of avoiding Alzheimer and related dementia by changing our diet and lifestyle.  Discover more on Food News and Views, WLRN NPR 91.3 FM, streamed live at www.wlrn.org, archived on that site. 1-2 PM ET.

Learning all about chocolate, how to choose the best type, how to use it, how to store it and best how to taste the different varieties.  Food News and Views, Thurs, 1:30-2 PM ET live WLRN NPR, 91.3 FM. streamed at wlrn.org.  Or, listen to the show archived at www.wlrn.org click the radio tab. For information about the Miami Fine Chocolate and Food Show go to www.miamifinefoodshow.com.

RESTAURANTS MENTIONED ON LINDA’S FOOD NEWS AND VIEWS PROGRAM –

Miami Dade
Bianca, 1685 Collins Ave., Miami Beach, FL, 305-674-5752
Blue Collar, 6730 Biscayne Blvd, Miami, FL, 305-756-0366
Bulla Gastrobar, 2500 Ponce de Leon Blvd, Coral Gables, Fl., 305-441-0107
Bunnie Cakes, 2322 NE 2nd Ave, Miami, Fl 786-268-9790
Doggi’s Churrasqueria & Arepa Bar, 1246 Coral Way, Miami, FL 305-854-6869
Cara Mia Trattoria, 1040 Alton Rd, Miami Beach, FL 305-397-8624
India Grill, 8770 SW 24th St., Miami, FL 305-552-0082
Khong River House, 1661 Meridian Ave., Miami Beach, FL 305-763-8147
Nunzio’s ristorante, 11433 SW 40th St. Miami, FL , 305-221-6091
MC Kitchen, 4141 NE 2nd Ave., Miami, FL 305-456-9948
Pride and  Joy BBQ, 2800 N. Miami Ave., Wynwood, FL 305-456-9548
The Local, 150 Giralda Ave., Coral Gables, FL, 305-648-5687
The Redland Hotel and Whistle Stop Restaurant, 5 South Flagler Ave, Homestead, FL 305-246-1904
Tosca, 210 23rd, St. Miami Beach, FL, 786-216-7230

Villa Azur, 309 23rd St. Miami Beach, FL 305-763-8688.

Broward
D’Angelo Pizza and Wine Bar, 1370 Weston Road, Weston, FL , 954-306-0037
Broccolini Café, 2535 N. Hiatus Rd, Cooper City, FL 954-848-4030
Ceviche by the Sea, 2823 East  Oakland Park Blvd, Oakland Park, FL 954-565-1085
Orale, 2041 Hollywood Blvd, Hollywood, FL 954-367-6795
Georgia Pig Barbeque and Restaurant, 1285 S. State Road 7, Ft. Lauderdale, FL, 954-587-4420
Green Bar & Kitchen, 1075 SE 17th St., Ft. Lauderdale, FL 954-533-7507
Tuscany Caffee, 6 NW 1st Ave., Dania Beach, FL , 954-921-1953
Shawn & Nick’s Courtyard Café, 2211 Wilton Manors, FL , 954-563-2499
Shinju Japanese Buffet, 3305 South Iniversity Dr., Davie, FL 954-472-3666
Sugar Reef Tropical Grill, 600 N. Surf Road, Hollywood, FL 954-922-1119
Valentino’s, 620 S. Federal Hwy, Ft. Lauderdale, 654-523-5676
VooDoo BBQ and Grill, 151 N. Hiatus Rd, Pembroke Pines, FL 954-443-8405

Palm Beach
Burt & Max’s, 9089 West Atlantic Ave, Delray Beach, FL 561-638-6380
Darbster, 8020 South Dixie Highway, West Palm Beach, FL 561-586-2622
Mrs. Smokeys Real Pit Bar-B-Q, 1460 10th St., Lake Park, FL , 561-318-5137
Sugar Chef, City Place, Rosemary Ave., 561-835-2045
The Bistro Restaurant, 2133 S. US Hwy 1, Jupiter, FL 561-744-5054
The Mexican By Max, 133 SE Mizner Blvd, Royal Palm Plaza, Boca Raton, FL 561-300-5280
Thirsty Turtle Sea Grill & Market, 13981 US Hwy 1, Juno Geach, FL 561-627-8991
Tony Dell’s Italian Restaurant, 9846 Sandalfoot Blvd, Boca Raton, FL 561-482-0555

Florida Keys
MEAT Eatery and Taproom, 88005 Overseas Highway, #15, Islamorada, FL 305-852-3833, 305-852-3833

Lebanese Restaurants
Khoury’s South Miami
Marhaba, South Miami
Maroosh, Coral Gables
Rice House Kabob. Doral
Shawarma, Kendall

One hour restaurant reviews, Thursday, February 28 Food News and Views, 1 to 2 PM ET.  WLRN NPR 91.3 FM, streamed live.

Miami Dade
Bianca, 1685 Collins Ave., Miami Beach, FL, 305-674-5752
Blue Collar, 6730 Biscayne Blvd, Miami, FL, 305-756-0366
Bulla Gastrobar, 2500 Ponce de Leon Blvd, Coral Gables, Fl., 305-441-0107
Bunnie Cakes, 2322 NE 2nd Ave, Miami, Fl 786-268-9790
Doggi’s Churrasqueria & Arepa Bar, 1246 Coral Way, Miami, FL 305-854-6869
Cara Mia Trattoria, 1040 Alton Rd, Miami Beach, FL 305-397-8624
India Grill, 8770 SW 24th St., Miami, FL 305-552-0082
Khong River House, 1661 Meridian Ave., Miami Beach, FL 305-763-8147
Nunzio’s ristorante, 11433 SW 40th St. Miami, FL , 305-221-6091
MC Kitchen, 4141 NE 2nd Ave., Miami, FL 305-456-9948
Pride and  Joy BBQ, 2800 N. Miami Ave., Wynwood, FL 305-456-9548
The Local, 150 Giralda Ave., Coral Gables, FL, 305-648-5687
The Redland Hotel and Whistle Stop Restaurant, 5 South Flagler Ave, Homestead, FL 305-246-1904

Broward
D’Angelo Pizza and Wine Bar, 1370 Weston Road, Weston, FL , 954-306-0037
Broccolini Café, 2535 N. Hiatus Rd, Cooper City, FL 954-848-4030
Ceviche by the Sea, 2823 East  Oakland Park Blvd, Oakland Park, FL 954-565-1085
Orale, 2041 Hollywood Blvd, Hollywood, FL 954-367-6795
Georgia Pig Barbeque and Restaurant, 1285 S. State Road 7, Ft. Lauderdale, FL, 954-587-4420
Green Bar & Kitchen, 1075 SE 17th St., Ft. Lauderdale, FL 954-533-7507
Tuscany Caffee, 6 NW 1st Ave., Dania Beach, FL , 954-921-1953
Shawn & Nick’s Courtyard Café, 2211 Wilton Manors, FL , 954-563-2499
Shinju Japanese Buffet, 3305 South Iniversity Dr., Davie, FL 954-472-3666
Sugar Reef Tropical Grill, 600 N. Surf Road, Hollywood, FL 954-922-1119
Valentino’s, 620 S. Federal Hwy, Ft. Lauderdale, 654-523-5676
VooDoo BBQ and Grill, 151 N. Hiatus Rd, Pembroke Pines, FL 954-443-8405

Palm Beach
Burt & Max’s, 9089 West Atlantic Ave, Delray Beach, FL 561-638-6380
Darbster, 8020 South Dixie Highway, West Palm Beach, FL 561-586-2622
Mrs. Smokeys Real Pit Bar-B-Q, 1460 10th St., Lake Park, FL , 561-318-5137
Sugar Chef, City Place, Rosemary Ave., 561-835-2045
The Bistro Restaurant, 2133 S. US Hwy 1, Jupiter, FL 561-744-5054
The Mexican By Max, 133 SE Mizner Blvd, Royal Palm Plaza, Boca Raton, FL 561-300-5280
Thirsty Turtle Sea Grill & Market, 13981 US Hwy 1, Juno Geach, FL 561-627-8991
Tony Dell’s Italian Restaurant, 9846 Sandalfoot Blvd, Boca Raton, FL 561-482-0555

Florida Keys
MEAT Eatery and Taproom, 88005 Overseas Highway, #15, Islamorada, FL 305-852-3833, 305-852-3833

Lebanese Restaurants
Khoury’s South Miami
Marhaba, South Miami
Maroosh, Coral Gables
Rice House Kabob. Doral

South Beach Food and Wine Festival top stars interviewed on Food News and Views, WLRN NPR 91.3 FM, 1-2 PM ET, live at wlrn.org and achived on that site.  

Listen to Martha Stewart on my Food News and Views, WLRN NPR 91.3 FM, archived at www.wlrn.org. 

Join me for a free webinar featuring diabetes-friendly guidelines and tools, recipe ideas from Fast and Falvorful: Great Diabetes Meals from Market to Table,published by the American Diabetes Association.  Click this link to see webinar http://bit.ly/VvxZxq

Melissa d’Arabian host of food network’s Drop 5 pounds gives us tips on how to look and feel younger.  Here is the recipe she mentioned on air.

Pasta Primavera
Recipe courtesy Good Housekeeping, 2012

12 ounces whole wheat- or Jerusalem artichoke-flour spaghetti
1 tablespoon olive oil
1 medium (6- to 8-ounce) onion, finely chopped
3 cloves garlic, finely chopped
1 pint grape tomatoes
12 ounces asparagus, trimmed and cut into 2-inch pieces
1 medium zucchini, cut into half-moons
1/4 cup water
Salt
1 can no-salt-added garbanzo beans (chickpeas), rinsed and drained
1 medium carrot, grated
1/4 ounce Parmesan cheese, grated (about 2 tablespoons)
2 tablespoons fresh lemon juice
Fresh basil leaves, for garnish

Heat 6-quart saucepot of water to boiling on high. Cook pasta as label directs.

Meanwhile, in 12-inch skillet, heat oil on medium. Add onion and garlic; cook 2 to 3 minutes or until golden, stirring occasionally. Add grape tomatoes; cook 5 minutes or until beginning to soften. Add asparagus, zucchini, water, and 1/4 teaspoon salt. Cover and cook 5 to 7 minutes or until tomatoes begin to burst. Stir in beans and carrot; cook 2 to 3 minutes or until beans are heated through.

Reserve 1/2 cup pasta cooking water. Drain pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking water, and 1/4 teaspoon salt; toss until combined. Divide among serving bowls; garnish with basil.

Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ease of preparation: easy

Nutritional Information
(per serving)
Calories	495
Total Fat	6g
Saturated Fat	1g
Cholesterol	2mg
Sodium	375mg
Total Carbohydrate	95g
Dietary Fiber	18g
Sugars	--
Protein	22g
Calcium	--

Organic farmer Gabreille Marewski give us tips on how to shop our farmer’s markets and grow our own organic gardens.  Food News and Views, WLRN NPR 91.3 FM, 1:30 Thurs, Jan 10, or archived at wlrn.org.  

What to buy and why - Sheila Bowman from the Monterey Bay Seafood Watch discusses how to make the right choices to support sustainable seafood and save our oceans.  WLRN NPR 91.3 FM, 1:30 Jan 3, for live stream WLRN.ORG, or archived at that site.

Chef Angelo Elia, chef/owner of Casa d’Angelo in Ft. Lauderdale, talks about creating a Tuscan Holiday dinner on Food News and Views with host Linda Gassenheimer.  You can listen on Thursdays, 1:30-2 PM ET WLRN NPR 91.3 FM or streamed live wlrn.org.  The program is archived at wlrn.org click the radio tab.

Help with your Holiday list.  Kitchen gadgets are always a hit.  Here are a few I found this year.

Vacuum Canister, about $35, www.newmetrodesign.com, 800-624-1526

Rachael Ray, about $20, www.rachaelstore.com, 800-450-0156

Rose’s Double Boiler, about $60, www.rose.newmetrodesign.com, 800-624-1526

Holiday Cookie Pan, about $20, www.analon.dedicatedcookware.com, 800-888-3883

Circulon Frittata Pan, about $60, www.circulon.com, 800-326-3933

Wusthof Double Edge Bread Knife, about $110, www.wusthof.com, 800-289-9878

Chef’s Choice Pronto Pro, about $50, www.chefschoice.com, 800-342-3255

Microplane Elite Series Grater, about $17, www.williamsonoma.com

the World’s Greatest Rockin’ Good Seesaw Herb Chopper, about $10, www.amazon.com

Easy Release Grease Separator, about $16, www.amcohouseworks.com, 877-310-9102.

The World’s Greatest E-Z Squeeze Stand Alonge Bulb Baster, about  $10, www.amazon.com

Aerolatte Milk Frother with stand, about $30, www.amazon.com

From food made in the lab to genetically modified food – Josh Schowald talks about what we will be eating in the future and why.  Food News and Views WLRN 91.3 FM, Thurs. or podcast on Friday at WLRN.org.

Thanksgiving is one of my favorite holidays. There are certain dishes that I have to make every year or my family thinks they’ve missed Thanksgiving. One of these is my Pumpkin Chiffon Pie. It’s a light dessert that has the traditional pumpkin pie flavors and that is welcomed at the end of a large meal. I make it with a sweet pastry crust that is flavored with orange zest. This is the grated skin of the orange without the white pith. The crust can be made ahead, baked and frozen. You can also make the pie with a simple graham cracker crust. Add some orange zest to it for extra flavor.

The pumpkin mixture is lightened by folding in stiffly beaten egg whites. For safety, I use pasteurized eggs. These are whole eggs that can be found in the egg section of the market.

This recipe makes 1 8-inch pie and can be doubled for 2 pies or for one 12-inch pie.

Pumpkin Chiffon Pie
Sweet pastry crust (see recipe)
3/4 cup sugar, divided use
2 eggs, separated
3/4 cup canned pumpkin
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon unflavored gelatin (about 1/2 gelatin envelope)
2 tablespoons cold water
1/2 cup whipping cream
1/2 tablespoon honey

Place 1/2 cup sugar, egg yolks, pumpkin, milk, salt and spices into the top of a double boiler and stir until well blended. Place over boiling water and cook until thickened, stirring constantly, about 5 minutes. Remove from heat. Soak gelatin in cold water for 1 minute; stir into hot pumpkin mixture until dissolved. Cool in refrigerator. Beat egg whites in an electric mixer until stiff; gradually beat in remaining 1/4 cup sugar until mixture stands in stiff peaks. When pumpkin mixture is cool and begins to thicken, fold in the beaten egg whites. Pour mixture into baked pie crust. Refrigerate at least 4 hours to set. Whip cream and honey together until cream is stiff and pipe or dollop onto pie. The pie can be returned to the refrigerator or served.

Sweet Pastry Crust
This sweet dough is a cookie-type of pastry. It is easier to handle than regular pie dough. It can be re-rolled and re-shaped without spoiling the quality and can be frozen raw or after it has been baked in a pie plate.

4 ounces softened butter (1 stick)
1/2 cup sugar
1 teaspoon vanilla extract
Zest from 1 orange
4 egg yolks
2 cups flour

Place butter and sugar in a bowl and cream together. Add the vanilla and orange zest and mix in thoroughly. Add the egg yolks, one at a time, to the mixture and blend until the mixture is smooth.

Place the flour on a counter top in a circle leaving the center empty. Add the egg mixture to the center hole and draw the flour into the egg mixture and knead with your hands until a dough is formed. Place in a plastic bag and let rest in the refrigerator for at least 1 hour or overnight.

Preheat oven to 375 degrees. Remove dough from refrigerator and place on a floured surface. Roll out and line the pie plate. Prick the dough with a fork. Place parchment paper or foil in the pie plate and fill it with pie weights, rice or dried beans to weight the pastry down. Bake for 15 minutes. Take out of oven and remove the false filling and paper. Return to the oven and finish baking for 8 to 10 minutes. It should be a light golden color.