Are You a Food Bigot?

Nick & Julie Anne Rhodes pulling the "ick" face

I have a theory that we all suffer from a little food bigotry. I'm sure it stems from being forced to eat vegetables we didn't like as children, or being served a particularly heinous preparation of a certain food in the past. Why do we let that stop us from trying better versions of those foods, or entirely new things for that matter? We are letting our minds enslave our own taste buds! Most of our "dislikes" are in our heads rather than our mouths. I promise the Maple Glazed Brussels Sprouts & Pancetta Hash recipe below won't resemble those Brussels sprouts your grandmother boiled to death for the holidays when you were a kid, so why not give it a try?

I admit I was a terribly finicky eater growing up. I'm fortunate my face didn't freeze in the "ick" position (as I was threatened it might). With each food prejudice I conquer, I am finding that I actually like a whole slew of foods I'd never have considered before! From food made with edible flowers, to kangaroo meat, to completely animal free foods... the possibilities are endless once you open your mind. Becoming a more adventurous eater can be seriously gratifying, and at very least it makes for great conversation (and blogging). Who doesn't need to be armed with a little "small talk" as we enter the party season?

Tatjana prefers to swim with the fish, not eat them

When Tatjana was little, her headmistress forced her to eat kedgeree (flaked smoked haddock, boiled eggs, and rice) at primary school. My daughter extracted her revenge and brought the house down when, at age 7, she read a poem she wrote called "I Hate Fish Pie" at a school assembly. To this day she complains vehemently whenever I order fish in a restaurant, although I'm slowly coaxing her to taste a tiny bite every so often. To her credit she is trying.

Julie Anne Rhodes

As a personal chef I have witnessed people happily expanding their palates when I withhold the provenience of that great Turkey Bolognese recipe I found in a Weight Watchers cookbook and simply call it Turkey Bolognese, or slip a little turnip into the Roasted Mixed Root Vegetables (a vegetable that unfailingly gets nixed in the client consultation). I don't want you to think my clients are unsuspecting victims... I test every recipe myself for quality of flavor, and how well it holds up to the personal chef approach, but what harm could come from serving a healthier yet equally tasty version of a universal favorite?

I'm finding the same is true when you remove the "vegetarian" or "vegan" label on certain meals. My carnivorous clients love my Mama's Artichoke Lasagna, but would complain if I told them I wanted to make a vegetarian entree this week. I'm equally guilty on that count... if someone else hadn't popped that appetizer in my mouth before I could think about it being vegan at The Conscious Cook book launch... I'd have sneered and refused to try a bite. Now most of my meals are animal free!

What are you doing to tackle your food bigotry? Free your taste buds and make dinner a diverse world of flavor.

Maple Glazed Brussels Sprouts & Pancetta Hash

Servings: 4

Ingredients:

• 1 pound Brussels sprouts, outer leaves peeled, and sliced into 1/4 inch thick slices
• 1 teaspoon canola oil
• 4 slices pancetta (you could substitute bacon if you can't get pancetta), chopped
• 1 tablespoon butter
• 1 tablespoon maple syrup
• salt and pepper to taste

Directions:

1). Heat the oil in a large saute pan and add the pancetta, cook until crisp and browned. Add the butter and Brussels sprouts, cook, stirring frequently, until crisp-tender, about 5 minutes.

2). Add the maple syrup, and continue to cook for 2 minutes, stirring constantly. Taste and adjust seasoning to balance the sweetness of the maple syrup and saltiness of the pancetta. Serve hot.

The vegan version of Maple Glazed Brussels Sprout hash

Note: Use 3 slices of Morningstar vegan bacon strips in place of the pancetta, and Earth Balance in place of the butter for a completely vegan version that is equally delicious!

PS. Happy Thanksgiving (and eating)!

The Conscious Cook Challenge Week IV

I just can't help myself... I lurve to entertain. Fellow blogger and deliciously eccentric friend, Amanda Eliasch swanned into LA for a few days which gave me the perfect excuse to test my new vegan skills from The Conscious Cook on some sophisticated palates. I wanted to see if I'd mastered the basic techniques well enough to start writing a few vegan recipes of my own to add to my repertoire. Since plates came back clean, and one guest returned 10 minutes after departing for a 'doggy bag", I guess I passed with flying colors.

Amanda, Ryan, Tammi, Jimmy, Marla, Tim, and me

After a challenging week, my friend Tammi "from Miami" Fuller fortuitously arrived first. She is brilliant at keeping the conversation flowing and always has so many interesting topics to discuss. Amanda arrived with the dashing Tim Willis, and of course Jimmy Demers came moments later with film director Ryan Fox and Marla Maples (who I'd never met before, but she is the most instantaneously endearing person) in tow. The perfect mix of friends... old and new... whose diversity within the culinary, fashion, film, television, music, and literary worlds yielded the kind of belly laughs that leave you happily aching with warm memories of the evening, and longing for an encore.

The warm and silky Cream of Asparagus Soup most certainly went down well with the hungry crowd. Enthusiastic comments about how similar Gardein is in texture to chicken abound as we inhaled the Gardein "Chicken" Piccata, but it was definitely the Roasted Banana Rum Cheesecake with Spiced Pecan Crust and Maple Rum Sauce (Chef Serafina Magussen's recipe) that stole the show. Sheer indulgence that had them coming back for seconds.

Chefs Serafina Magnussen and Tal Ronnen

Roasted Banana Rum Cheesecake with Spiced Pecan Crust and Maple Rum Sauce

I haven't the heart to correct Amanda who gleefully blogged that the cheesecake was fat-free. I wish, but it is animal free (no dairy and no eggs) which is where I think she got confused. I'm sure her tango lessons will tackle the few extra calories.... she only had a little slice, but I have to admit I've piled on a few pounds since starting this challenge... I will most likely cut way back on the fat when writing my own recipes. I know Tal has gone this way deliberately for the flavor, but I have confidence I can find a balance between flavor and a few less calories.

Roasted Banana Rum Cheesecake with Spiced Pecan Crust

and

Maple Rum Sauce

My Comments: I hope I have enticed you enough to pick up your own copy of The Conscious Cook to find the recipe. This is one of THE MOST DELICIOUS desserts I've ever had... vegan or not. Guinea pig #1 describes it as "re-diculous!" I am a fan of cardamom, but a little goes a long way, and I thought it slightly over-powered the pecan flavor of the crust, so I'll probably cut it back from 1/2 teaspoon to 1/4 teaspoon next time (just a personal choice). This dessert is perfection.

PS. Please keep those prayers coming for Meagan's nephew, Jerimiah to pull through, and lead a healthy, happy, and productive life. See entry below.

PLEASE HELP!

Julie Anne Rhodes with Meagan Mullen

This is a comment left just 3 days ago on my Filthy Rich Woman entry about Thanksgiving being a time for thanks that makes what I am about to say all the more poignant:

"Grammy Pine's Corn Pudding" yummmmmm....

I find myself waiting for the next blog post so that I can peak into the the wonderful life of my beautiful friend. I really enjoyed this blog because it made me think about my family's Thanks Givings. Great memories of me surrounded by my favorite foods and relatives. Thank you for the memories, stories, and recipes. By the way I am looking forward to breaking my "Vegan" month to try Pine's Corn Pudding...

Meagan Mullen

Would everyone in all 79 countries reading this blog PLEASE PRAY for my friend Meagan's nephew. Her older sister and another nephew (only 6 years old) were gunned down by her sister's boyfriend yesterday afternoon. My heart goes out to her family. If we all keep them in our thoughts and keep sending healing energy maybe we can help her nephew who is still fighting for his life.

The Filthy Rich Woman

Julie Anne & Nick Rhodes for Hello magazine

It was a given that Thanksgiving would be at my place in London... being yet another American holiday. By nature of it's name alone, Thanksgiving is a time of year to be thankful, and my friends are a huge part of that for me. In fact many of my friends are so important to me they are my extended family. I've said it before, and I'll say it again... if you measure wealth by friendship, and I do, I am a filthy rich woman!

Partners in crime: Julie Anne Rhodes & Jeanette Calliva

I couldn't bare to be in that big house alone the first Thanksgiving after Nick and I split, so I invited 50 of my nearest and dearest for dinner. What started as a melancholy moment became one of the most heart-warming nights of my life.

The kids table: Curtis, Mellie, Anouska, Taj, Sam, and Jade

Now if you want to guarantee a few moments peace, be sure to feed the little kiddles first... then let them retire upstairs to watch videos (another thing to be thankful for, VIDEO... the unpaid babysitter), so they don't go eaves dropping on your conversations like this front-tooth missing little imp hiding under one of the tables!

Busted! Sneaky little Miss Tatjana Rhodes

Although you might lose a few overgrown kids to the nursery as well...

Paul Young, Marina Fields, Mom, Stacey Young, and Amanda Kyme

... they do come down to eat eventually...

Getting down to business

Chow time: Dominico, Jeanette, Daz, Kaz, and Miranda

Antony Price, Steve Strange, and table-hopper Miranda

Melissa Simonetti, Tamara Beckwith, and Avril

Finally relaxing long enough for a bite with Dad

Of course all meals digest better when serenaded by singer-songwriter Sam Bradley, who is now all grown up and touring America, leaving a wake of swooning fans everywhere he goes...

On Nick's Baby Grand: Curtis Calliva, and Sam Bradley (Mom's watching on)

My extended family: Dominico, Diana, Jade, Jeanette, and Miranda

Still breaking bread together: Tatjana, Jade, and Emily Cash

My friend Jake threw a wonderful reunion dinner for us at his ridiculously cool club, The Wellington, when I was back in London last summer visiting. It was soooooooo much fun to be with all of my old posse again! Thank you Jake!

Jean Wolkoff, one of my very closest friends and AMAZING cook, shared her favorite "side to go" with all of us for our Thanksgiving celebrations this year... wherever that may be!

Grammy Pine’s Corn Pudding

Grammy was my Mom’s Mom…Margaret Shera Pine. She made this corn pudding for family holiday gatherings, and it’s my honor to carry on the tradition. This recipe is easily 75 years old or older, but it’s a family favorite. The past few years, I’ve made a double batch, with one in a slightly smaller pan for my nephew to take home and eat all by himself. Aunt Jean can’t come to Thanksgiving without the Corn Pudding.

Servings: 8 -10

Ingredients:

• 5 large fresh eggs
• 1 pint half-and-half cream (not the fat free kind…it tends to separate)
• 1 cup heavy whipping cream
• 2 (15 ounce) cans creamed-style corn
• 2 (15.25 ounce) cans whole kernel corn
• 4 Tablespoons butter, divided in 2 – plus extra for the casserole dish
• 2 Tablespoons all-purpose flour
• 1 small white onion, chopped into quarter inch dice
• Salt to taste
• Dash fresh ground nutmeg
• Black pepper to taste (she used shaker pepper, I use fresh ground Tellicherry)

Directions:

1. Preheat oven to 350 degrees. Grease a large casserole pan with butter. (I use a lasagna pan; Grammy used a round casserole dish. I’ve also made this in my 5 quart enameled cast iron Dutch oven.)
2. In large bowl, mix together the eggs, half and half and heavy cream, then add the creamed corn and regular corn.
3. Melt half the butter in a skillet. Add the chopped onion and gently cook the onion in the butter on medium low, ‘til soft and translucent (not brown.) Set aside. When cooled a bit, stir into the corn mixture.
4. In the same skillet, melt the rest of the butter, then stir in the flour and cook for a minute or two to develop the flour’s nutty taste, and then stir the roux into the corn mixture, mixing it in well. Add nutmeg, salt and pepper to taste.
5. Pour the corn mixture into the prepared casserole.
6. Since this bakes in a water bath, place a large pan (one that the casserole will easily fit into) in the oven. Place the casserole inside the pan. Pour hot (or boiling) water in the pan so the casserole is sitting in a bath of at least 1-2 inches of water. If your water bath pan isn’t large enough, you can put it on the shelf under the casserole and achieve the same effect.
7. Bake at 350 degrees in the water bath for 1 hour or until set. When done, it’s light golden brown on top, and a knife inserted in the center comes out clean.

The Conscious Cook Challenge Week III

With Thanksgiving looming, and so many recipes yet to try... I thought I would share my ideal Conscious Cook Thanksgiving menu. I do still plan to make the recipes eventually, but as you can imagine, this is The Roving Stove's busiest time of year, so I can't promise to test every recipe before the holiday. I thought I would enlist help from those of you that already have the book. I've started with the Asparagus Soup. I'm hoping some of you will make the remaining recipes that strike your fancy, and share your thoughts about making them? The holiday does have its origins in the local tribes bringing food to the Pilgrims... we could call it our digital pot luck Thanksgiving with everyone bringing something to the table!

If you like, you can email me photos of your final results, and I will post as many of them as I can here. Also, for all you personal chefs out there... the Gardein "Chicken" Piccata tasted great after testing it with freezing and (re)heating. This soup and the celery root soup do well too!

Gardein Stuffed Turkey Roast... are you drooling yet?!

MENU

Appetizers

Artichoke & Oyster Mushroom Rockefeller

Tempura Beet Rollatini with Balsamic Gastrique

Starter

Cream of Asparagus Soup

Main course

Gardein Turk'y Roast

Green Bean and Fingerling Potato Salad

Braised Kale

Mashed Sweet Potatoes (The Conscious Cook style)

Dessert

Oven-Roasted Banana Rum Cheesecake with Pecan Crust

and

Maple Rum Sauce

Cream of Asparagus Soup

Servings: 6

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large bunch asparagus, ends trimmed, cut into 2 inch pieces
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 quarts faux chicken or vegetable stock (try Better Than Bouillon brand)
• 1 bay leaf
• 1 cup thick cashew cream (page 26). plus more for garnish
• Freshly ground black pepper
• 2 cups fresh baby spinach
• Microgreens for garnish

Directions:

1). Place a large stockpot over medium heat. Sprinkle bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

2). Add the asparagus, celery, onion, and saute 6 to 10 minutes, until the celery is just soft. Add stock and bay leaf, bring to boil, then reduce the heat and simmer for 30 minutes. Add the cashew cream and cook for an additional 10 minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.

3). Working in batches, pour soup into blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch. Ladle into bowls. Garnish each bowl with microgreens and drops of cashew cream.

My notes: I could not get microgreens, so I saved a couple asparagus tips to slice in half as a substitute. This soup is so good, and I ate it as my meal, so I ate double portions of it. Next time I will double the batch!

How Do You Celebrate Thanksgiving?

Back row: Grandpa Bill, Larry, Martha, and Grandma Ellie

Front row: Jane, Julie Anne, Suzanne

Thanksgiving was a big deal when I was a child. Being the matriarch that Grandma Ellie was, she made certain that all her children and grandchildren gathered in Des Moines for the holiday... which was just fine by me, because I adored my cousins. Plus you know how I love to eat...

Little Miss Chipmunk Cheeks

Guess who was still stuffing her face at the table long after everyone else had retired! Grandma and Grandpa have been gone for years, and as you can see, the family has grown considerably since then, and spread around the world.

Getting a cuddle from Aunt Miriam & Martha

The whole clan

It is rare that we see each other all at once these days. Aunt Miriam became a Buddhist monk years ago, and is strictly vegetarian as are some of my cousins while others cringe at the thought of foregoing the traditional turkey dinner. So how does a hostess compensate? I think it is rude to expect your vegetarian guests to just fill up on the sides. Here are some vegetarian options, and my turkey recipe to keep everyone happy. Next week I'll do some side recipes you can make at home, and sides that travel well too.

Gardein Stuffed Turk'y Roast

Tofurky

Celebration Roast

Jewels Roast Turkey & Gravy

I do not find much difference in taste between a turkey that has been frozen, and one that is fresh unless you are splurging on a free-range or kosher turkey. The frozen one is usually much less expensive, although you must have a big enough freezer for the bird to fit in, and also take into consideration that the bird will need two to three days (depending on size) to safely defrost in your refrigerator before roasting. Always make sure the turkey is completely defrosted before cooking. I feel safer doing the stuffing separately, and will give you that recipe next time.

Servings: 8 - 10

Ingredients:

• 8-10 pound turkey
• 3 onions, quartered
• 2 whole garlic
• 6 large carrots, peeled, and cut into 2 inch pieces
• 6 stalks celery, rinsed and cut into 2 inch pieces
• 2 sticks of butter, one softened, and the other melted for basting
• 1/4 cup olive oil
• 2 cups chicken stock
• 1 bay leaf
• 3 sprigs of fresh thyme
• 1/4 cup cornstarch
• 1/2 cup cold water

Directions:

1). Preheat oven to 350 degrees F. Fit roasting pan with a V shaped rack. Remove turkey from refrigerator and place, breast side down, on rack 30 minutes before cooking to allow the bird to come to room temperature. Scatter 2 of the quartered onions, garlic, half the carrots, and half the celery around the bird, and drizzle with olive oil. Rub turkey inside and out with softened butter, then sprinkle turkey and vegetables with freshly ground black pepper, garlic salt, and Lawry salt to taste. Pour in 1 cup of the chicken stock.

2). Roast turkey for approximately 3 hours, or until internal temperature reaches 165 degrees F. when thermometer is inserted into thickest part of the thigh, basting with melted butter and pan juices every 30 minutes, and turning the turkey breast side up after one hour to brown.

3). Place turkey neck and gizzards in a large saucepan with remaining onion, carrot, and celery. Add a bay leaf and 3 sprigs of thyme. Add water to cover. Season with salt and pepper to taste.

Refrigerate until 1 1/2 hours before turkey will be done cooking. Bring to boil, lower to simmer, and cook, adding more water as necessary; skim any foam that forms off the top. Simmer for 1 hour. Discard turkey parts, vegetables, and herbs. Set aside ( cool and refrigerate if turkey will be much longer, then reheat when ready to finish the gravy).

4). When turkey is cooked, remove to a platter and tent with foil to keep warm, letting the bird rest for at least 15 minutes before carving. Remove vegetables cooked in pan to a large bowl and press to extract as much cooking liquid as possible, then discard the vegetables, and add the liquid to saucepan with broth for gravy.

5). Add 1 cup of stock and pan liquids to the broth for the gravy. Bring to boil and cook until slightly reduced. Mix cornstarch and cold water in a small bowl, and add to gravy broth to thicken, stirring constantly until smooth and thickened as desired. Taste and adjust seasoning if necessary. If lumpy, strain through a sieve to remove any lumps.

6). Carve turkey and serve with gravy.

Serving Suggestions: Gravy, Sausage Stuffing, Mashed Potatoes, Maple Brussels Sprouts Hash with Pancetta, Green Bean Casserole, Roasted Carrots & Parsnips, Corn Pudding, Sweet Potato Casserole, Cranberry Jello Mold.

Please do click on "comments" bellow to share your favorite turkey or vegetarian roast recipes too!

The Conscious Cook Challenge Week II

Personal chef Julie Anne Rhodes explores cooking within a plant-based diet

I came down with a severe case of the giggles when I watched Top Chef this week. Natalie Portman was a guest judge. She started off saying she was an adventurous eater and would eat just about any cuisine (a creative chef's dream)," but" ...wait for it... "I'm vegetarian" she added with a wry smile. I cracked up as I watched each of the chef's faces drop, because I've felt exactly the same in many client consultations in the past. It amused me to see these, obviously talented chefs, mumbling their dissatisfaction over her vegetarian restriction under their breath as they clearly struggled outside of their comfort zones. That would have been me too- until I found The Conscious Cook, and started The Conscious Cook Challenge.

As the pretty offerings began to arrive at the judges table, Gail Simmons commented that the food did not look as substantial as a main course should. The chefs had great difficulty preparing a meal that was not centered around meat, and most failed at presenting any protein at all. Indeed, Natalie Portman complained she was often presented with dinners in restaurants that resembled a plate full of side orders rather than an entree.

The Conscious Chef Challenge started in quite a similar way... while gleefully devouring each delectable bite of The Conscious Cook food at the book launch party a few weeks ago, I was asked by a fellow party goer to do a vegan dinner party for 12. She excitedly invited our hosts in the next breath! Panic set in just as it had for the chef's on Top Chef. With my signed copy of the book clutched firmly in my arms, I decided to explore the possibility of giving up animal proteins and products for at least one meal a week, and see what happens when a non-classically trained cook tries her hand at Tal and his friend's exquisite recipes? I simply bought myself some time to master the techniques, then invited all of you to join me in the learning process... sharing our successes and examining how to improve on our less successful attempts.

Chef Scot Jones (right) with Chef Tal and Chrissie Hynde

It seems that the Top Chef (and my initial) reaction is a common one. Canton, Ohio Chef Scot Jones is quoted in the book, "If you'd have asked me five years ago or even three years ago about cooking vegan, I'd have looked at you the way everyone looked at me- like I was crazy." After trying his Gardein "Chicken" Piccata recipe this week I am now a completely open-minded convert whose not had a single bite of animal protein for several days, and I am not missing it one iota! I am finding this entire experience so inspiring that I have already started writing vegan recipes of my own to be served at that dinner party I promised my fellow party guest this coming January!

Gardein "Chicken" Piccata

Servings: 6

Ingredients:

• 6 (4 ounce) Gardein breasts, pressed thin and sliced on the bias
• Sea salt and freshly ground black pepper
• 2 cups all-purpose flour
• 8 tablespoons Earth Balance
• 5 tablespoons extra-virgin olive oil
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup vegan chicken or vegetable stock
• 1/2 cup dry white wine
• 1/4 cup capers, rinsed and drained
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon shallot, minced
• pinch of sugar, if needed
• 1/3 cup chopped fresh parsley

Directions:

1). Season Gardein breasts with salt and pepper. Dredge in flour and shake off excess. In a large saute pan over medium-high heat, melt 3 tablespoons of the Earth Balance with 3 tablespoons of the oil. When they start to sizzle, add 3 breasts and cook for 3 minutes, until browned on the bottom; flip and cook for another 3 minutes to brown the other side. Remove the breasts to a plate. Melt 2 more tablespoons of the Earth Balance with 2 more tablespoons of the oil, heat until they sizzle, and cook the remaining 3 breasts in the same fashion. Remove breasts to a plate.

2). Reduce the heat under the pan to medium-low and add the lemon juice, stock, wine, capers, garlic, and shallot. Bring to boil, scraping up the browned bits from the pan for extra flavor. Check the seasoning and add more salt and pepper if needed. If the sauce is bitter add the sugar.

3). Return the breasts to the pan and simmer 3 to 5 minutes, until they are heated through and the sauce has thickened. Remove the breasts to a serving platter and add the remaining 3 tablespoons of Earth Balance to the sauce. Whisk vigorously. Pour the sauce over the breasts and garnish with the parsley. Serve immediately.

Serving Suggestions: In the book they suggest serving this with sauteed spinach or braised escarole, but I already had some steamed spinach and whole wheat linguine ready.

My notes: I did not seem to need nearly as much flour as called for in the recipe (1 cup was plenty). I didn't have shallots on hand, so I added an extra clove of minced garlic for flavor. I always use Italian parsley when called for in a recipe.

In fact, I enjoyed this recipe so much that I'm too stingy to share it with anyone quite yet. I am freezing the extra portions to see how well it works from a personal chef point of view. I'll keep you posted as to how well the flavor holds, once I've defrosted, and heated the remaining portions next time. Click on "comments" below, and let me know how you are getting on with the challenge? What recipes have you tried? Do you need help with any of it? Are your friends and family enjoying the recipes too?