1. REMEMBERING JULIA CHILD series
BUTTER POACHED SHRIMP WITH GRITS
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4. BLACK PEPPER CRUSTED STEAK w/CHIMCHURRI
5. FRIED GERMAN POTATO SALAD
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JULIA CHILD was born on August 15, 1912, in Pasadena, California. In 1948, she moved to Paris, France where she developed a a special attachment to French cuisine. She made it a feat to bring exotic French recipes into the mainstream Americana cooking realm. Childe collaborated "Mastering the Art of French Cooking," a landmark cookbook and a bible for French recipes. From that point on, Julia Childe hosted a plethora of popular TV cooking shows, most notably on public television.
MARIA LOI, born in Greece, had her own cooking show on Greece's most successful morning program and on the country's leading TV network, Mega Channel, which had a long run. Along with her TV work, she is an author of several cookbooks, including the highly coveted official book for the Athens 2004 Olympic Games titled "Ancient Dining." Maria also produces her own weekly magazine, "Kouzino Mageiremata," with interesting articles and great recipes and has a series of DVD's as well.
PAULA DEENwas born in Albany, Georgia, Her parents both died by the time she was 23, a loss that led Deen into panic attacks and chronic agoraphobia. She retreated into her cooking, eventually starting a home-based catering business, The Bag Lady, with her two sons serving as deliverymen. From Paula’s Home Cooking to Top Chef, Paula Deen has been a fixture on the Food Network for over a decade. She has also written several books on Southern cooking, as well as a memoir, and has started her own magazine, Cooking with Paula Deen.
RACHAEL RAY was born August 25 in Cape Cod, MA. As a young adult, she worked several jobs in the food industry before writing the successful cookbook, "30 Minute Meals." She was hired by the Food Network to host cooking shows as she continued to turn out best selling books on easy meal planning. Ultimately, she was given her own morning show on the ABC Television Network for which she won a daytime Emmy award.
SUSAN G was born May, 1968 in Passaic, NJ and is still a North Jersey resident creating, preparing and customizing baked and gourmet food goods for several New Jersey restaurants, stores and bakeries. Her most popular product is the Holiday Train Cake. Sue donates much of her time and talent to charitable causes.
RECIPE: ARNI STI SOUVLA (GREEK ROASTED LAMB ON SPIT)
1 whole baby lamb (12–18 pounds), have your butcher skin and gut
Freshly ground pepper
Greek oregano (from Mt. Taygetos)
Greek olive oil
Thirty minutes before preparing the lamb, light the coals in the grill. Soak several wads of paper towels in olive oil and put them under the coals, making a mound. Season the lamb with sea salt, freshly ground black pepper and Greek oregano. Rub the inside and the outside with the spices. Put the spit through the lamb from the rear to the top and tie the legs back with butcher’s twine. Use additional twine to ensure the lamb is secured to the spit. With twine and a needle, stitch the underside closed. Now place the lamb on the rotisserie. The key is to disperse the coals in the proper spots so the lamb cooks evenly. Divide the coals into two smaller mounds and pile one under the hind leg side and one under the shoulders. The mid-section cooks the fastest so we need to bring the heat up on the other sections so it all cooks evenly. The lamb should take 4-5 hours, depending on the size. It is done when the skin begins to make crackling noises. Take the lamb off the spit and transfer to a large baking tray. Cut off the twine and carve for your guests!
(Maria Loi prepares and serves this dish in her NYC bistro)
More recipes below!
4 ounces/115 grams bacon, cut into small dice
1 medium onion, cut into small dice
1 1/4 cups/250 grams high-quality stoneground grits
2 cups/480 milliliters milk or homemade vegetable or chicken stock
Freshly ground black pepper
1 cup/225 grams butter, cut into about 12 chunks
1 pound/455 grams shrimp/prawns, peeled
4 lemon wedges
In a medium saucepan over medium heat, combine the bacon and water to cover. Cook until the water has steamed off, then reduce the heat to medium-low and cook until the bacon is lightly colored and enough of the fat has rendered to cook the onion. Add the onion, season with a three-finger pinch of salt, and cook until softened. Add the grits and stir. If using milk or stock, add it along with 2 cups/480 milliliters water. If not using milk, add 4 cups/960 ml water. Raise the heat and bring to a simmer. Reduce heat to low and cook the grits, stirring, for frequently for about one half hour. Give the grits several grinds of black pepper. Add more milk or water as needed, about 2 cups, to keep the mixture fluid. You should use enough water so that the grits don’t stick to the pan and they can absorb the moisture required. You can cook off additional moisture, so err on the side of using too much liquid. Keep the pan covered on low heat over a heat diffuser for up to 12 hours; monitor the moisture level, adding milk or water as needed. (You can also put the grits in a slow cooker on low or in a covered pan in a low oven, 150° to 200°F/65° to 95°C, for up to 12 hours.)
When the grits are ready, put 2 tablespoons water in a saucepan that is just large enough to hold the butter and shrimp/prawns. Bring the water just to a simmer over medium-high heat. Add a chunk of butter and whisk continuously as the butter melts. When the butter has begun to melt and emulsify into the water, add three more chunks and continue to whisk. (Or you can swirl the butter in the pan; it needs to keep moving—how you do it is up to you.) When all the butter is integrated, add shellfish and stir. Keep the pan on medium-high heat until the butter gets once more hot. Use an instant-read thermometer to maintain a temperature just below a simmer, 170° to 180°F/77° to 82°C. Don’t let the butter boil. Cook for 3 to 5 minutes. Remove a shrimp, cut it open, and check that it’s just cooked through. It should be white at the center, not translucent gray, and tender and juicy. Put the grits over medium-high heat to get them up to temperature. They should be loose but thick. Taste and add more salt if needed. Stir about a third of the poaching butter into the grits. Spoon the grits onto plates, and arrange the shellfish on or beside the grits as desired. Garnish with more butter, freshly ground pepper, and a squeeze of lemon.
TURKEY POTATO SOUP
2 large russet potatoes, peeled and sliced 1/4 cup whole homogenized milk
3 tablespoons butter, unsalted better
3–4 cups steaming hot turkey broth
2 tablespoons freshly chopped chives
Put sliced potatoes in a pot of salted cold water. Bring to a boil over medium-high heat and cook until very soft, 20–30 minutes. Drain off almost all the water, then mash the potatoes with a potato masher until very smooth, adding the milk and butter as you go. Stir in enough of the hot turkey broth to make a smooth, velvety soup. Season with salt and pepper. Serve the soup hot with a sprinkling of chopped chives.
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New York, NY USA
1. REMEMBERING JULIA CHILD series
BUTTER POACHED SHRIMP WITH GRITS