Gordon Ramsay says that the true test of any cook is how he or she can scramble eggs. Check out this blog with tips and a video demonstration.

Chef Ann has an incredible and impressive list of achievements and credentials in the course of her culinary career. Among these accomplishments include that of Chef of the Year awards and winning national American Culinary Federation awards.

Chef Ann Cooper works as an industry services consultant for the Culinary Institute of America, a corporate chef and as a consultant to various restaurant and hotels located around New England. Ann was among the first 50 women to be certified as an executive chef by the educational arm of the American Culinary Federation.

Chef Anne has also published a book titled “A Woman’s Place in the Kitchen” that narrates the vision of women and their role around the kitchen. It contains both traditional and innovative approaches that women have had in the field of cooking. She also authored another book, “The Sustainable Kitchen” that will surely make the grade and be a hot commodity among aspiring chefs of today.

Here’s one more yummy recipe worth trying out, fresh from one of last week’s episodes of Ready Steady Cook, by one of the show’s regular chefs, James Martin.

Perfect for a quick weekday supper and easy enough to whip up when unexpected guests arrive, this is one dish that will please the entire family (just omit the salsa for the little ones and serve it as in the photo above, with greens and pasta).

Cheese Stuffed Chicken Breasts

Ingredients

1 chicken breast
30g/1oz Emmental cheese, grated
sprig fresh thyme
salt and freshly ground black pepper
1 garlic clove, crushed
1 tbsp olive oil

For the basil oil
1 tbsp olive oil
small bunch fresh basil leaves

For the salsa
avocado, peeled and stone removed
red chilli, seeds removed, finely chopped
1 lime, juice only

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Using a sharp knife, cut a pocket lengthways into the thickest part of the breast. Stuff the pocket with the cheese and fresh thyme and season the breast with salt and freshly ground black pepper.
2. Heat the olive oil in an ovenproof frying pan over a medium heat and add the crushed garlic. Fry for one minute then add the chicken breast and fry until golden-brown. Turn the breast over and transfer to the oven to roast for 10-12 minutes, or until cooked through.
3. For the basil oil, place the olive oil and fresh basil leaves into a food processor and blend until smooth.
4. For the salsa, finely chop the avocado into small cubes and place into a bowl. Sprinkle over the chopped chilli and squeeze over the lime juice.
5. To serve, place the chicken onto a warmed plate. Add a spoonful of the salsa and drizzle the fresh basil oil around the edge of the plate.

Try your hand at one of Michel Nischan’s healthy recipes which are known for its freshness and intense flavours. It is important to use the freshest ingredients possible here, and of course, make sure that everything (or as much as possible) is organic.

Find organic produce at your local farmer’s market, at specialty shops, or even in your supermarket’s organic section. It really does make a big difference in taste as well as your health!

CHICKEN AND DUMPLINGS

1 tbsp grapeseed oil
1 cup large dice carrots
1/2 cup large dice celery
1/2 cup large diced onions
1 quart chicken stock or broth
1-1/3 cup all purpose flour
1/2 tbsp salt
1/8 tsp baking powder
1/2 tsp freshly ground black pepper
1 whole egg, lightly beaten
2 tbsp plus hot chicken stock
1 tbsp plus 1tsp grapeseed oil or chicken fat
3 cups pulled cooked chicken meat such as left over fried, roasted or rotisserie chicken.

Heat the oil in a 2 quart sauce pot over medium heat. Add the onions and cook about 2 minutes or until soft and clear. Add the carrots and celery. Cook one minute more or until the vegetables smell fragrant. Add the stock and increase to high heat. Bring to a simmer and cook until the vegetables are just done. Set the pot of stock and vegetables aside but keep warm.

For the dumplings, combine the dry ingredients in a small bowl and mix well. In a separate bowl, blend the egg, chicken stock and oil and mix well. Add the dry ingredients to the egg mixture and stir with a fork until just mixed together. It is important not to over mix the dough or it will become tough. Transfer the dough to a well floured cutting board and spread the dough out as thin as you can by hand. Keep your hand and fingers well dusted with flour so the dough does not stick. Lightly flour the surface of the dough and finish rolling to a thickness of about 1/16th to 1/8th of an inch.

Return the stick and vegetables to the stove and bring to a simmer over medium heat. Cut the dough into noodle shapes the size you like and drop them into the simmering stock. Be careful to drop a few at a time and to stir the stock to prevent the dumplings from sticking together. Cook 6 to 8 minutes or until the dumplings are cooked through and tender. Add the pulled chicken meat and cook one minute longer. Turn off the heat and let stand 3 minutes before serving.

A celebrity chef is called a celebrity chef often because they cook and have great personality on camera. They are able to draw people to the kitchens. They give people confidence to try cooking for themselves. This is why though they are not true chefs, people like Rachael Ray have their spot in front of the camera.

TV has a hundred and one tricks to make cooking look really fast and easy. This includes making some of the dishes before the show starts or having the make up of the celebrity chefs constantly retouched so that they don’t look like they sweat while they cook – like the cooks truly do.

This is why the shows of Bobby Flay and Rachael Ray are so popular. Almost all the dishes that they feature on their shows really are prepared within the time allotted by the network. Add that the food really comes out delicious, as well as beautiful to look at, is it any wonder that their fan base keep growing?

Here’s an easy recipe from Chef Bobby Flay (Throwdown With Bobby Flay) that is really great. Try this Philly Cheese Steak for yourself:

Ingredients:

• 2 to 2 1/2 pound strip loin, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls, split 3/4 open
• Provolone Sauce, recipe follows
• Sauteed Mushrooms, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

Directions:

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Steak Tartare ala Tony Bourdain


* 2 egg yolks
* 2 tbsp Dijon mustard (28 g)
* 4 anchovy filets, finely chopped
* 2 tsp ketchup (10 g)
* 1 tsp Worcestershire sauce (5 g)
* Tabasco sauce, to taste
* Freshly ground black pepper
* 1/4 cup salad (i.e., corn or soy) oil (56 ml)
* 1 oz Cognac (28 ml)
* 1 small onion, freshly and finely chopped
* 2 oz capers, rinsed (56 g)
* 2 oz cornichons, finely chopped (56 g)
* 4 sprigs of flat parsley, finely chopped
* 1 1/4 lb. fresh sirloin, finely chopped (560 g)
* French fries, optional
* 4 slices fine quality white bread, toasted, quartered, for toast points

Directions:

1. Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.

2. Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.

Some words of steak tartare wisdom from Tony:

“Les Halles, the restaurant, was pretty much created to serve this dish. The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish – you?ll utterly destroy it.”

I haven’t met a person who hasn’t said this recipe produced fabulous results. Its mindlessly easy too, so I urge you to try it for yourself.

*note: my sister and I like to temper the acidity by adding a little cream or milk during the last whisk at the end. Also, it is well worth the effort to pound the breasts as much as possible before cooking.

Giada’s Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and give it a shake to remove excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.

Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Giada DeLaurentiis may not be my favorite celebrity chef, but this recipe of hers warms my heart – and stomach. Many of you are probably enjoying your beautiful surroundings, courtesy of the snow that has fallen everywhere, but I am also sure that you cannot help but dislike the cold that it brings with it. The next time you go out into that cold winter day, make sure that you have some of this soup ready for you when you get back – you’ll forget your irritation for sure.

Hearty tomato soup with lemon and rosemary
Giada DeLaurentiis
Makes 6 to 8 servings

INGREDIENTS
• 2 tablespoons butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, chopped
• 1 15-ounce can cannellini (white) beans, drained and rinsed
• 1 28-ounce can crushed tomatoes
• 3 cups chicken broth
• 1 bay leaf
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup heavy cream
• Zest of one lemon

DIRECTIONS
I made this for an après-ski menu on “Everyday Italian.” It is quite hearty and the beans give it nice body without making it too thick. The whipped cream garnish is beautiful and becomes even more fragrant as it slowly melts into the soup.

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat.

Season with salt and pepper.

In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining teaspoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary whipped cream. Serve immediately.

In the recipe provided by MSNBC, this soup is supposed to go excellently with panini. Visit the article for the panini recipe, or choose your own bread to go with the soup!

I have been trying to eat healthy in the past month, and I have to say that I think my efforts are paying off! First thing I did was to quit eating so much fried food – believe it or not, I used to eat fried something every single day. Another thing was to buy more chicken and fish and less beef and pork. Of course, looking for easy but good recipes was the next step.

In the course of my search, I ran across a recipe from Rocco DiSpirito. It combines three of my favorite ingredients – chicken, beans, and parmesan. It also makes use of spinach, but I am thinking that if I don’t feel like it, it can be removed from the recipe.

Buy
FRESH: Boneless, skinless chicken breasts; basil; baby spinach; Parmigiano-Reggiano cheese
STAPLES: Crushed red pepper; low-sodium chicken broth; salt and pepper
PACKAGED: Pasta sauce; cannellini beans

Ingredients
3 14-ounce cans low-sodium chicken broth
1 1/2 cups plus 3 tablespoons tomato-and-basil pasta sauce
1 15-ounce can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper
3 boneless, skinless chicken breasts, sliced thin
Salt and pepper
6 ounces prewashed baby spinach
1/2 cup chopped fresh basil
3/4 cup grated Parmigiano-Reggiano cheese

1. In a Dutch oven, bring chicken broth, pasta sauce, cannellini beans, and crushed red pepper to a simmer. Turn heat to low.
2. Season chicken breasts with salt and pepper; add to broth. Gently poach chicken, stirring occasionally, for about 2 minutes. (The broth should barely simmer.)
3. Stir in baby spinach. Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
4. Stir in basil; season with salt and pepper to taste. Ladle soup into bowls, and top with grated cheese.

Nutrition facts per serving: 407 calories, 43g protein, 36g carbohydrate, 10g fat (3g saturated), 10g fiber.

Makes 4 servings.

Recipe adapted from Rocco Gets Real by Rocco DiSpirito, Meredith Books, 2008.

Let’s go try it!

Recipe courtesy of Fitness Magazine

I have to admit that Giada is not my favorite celebrity chef but this recipe of hers makes my mouth water so badly it is not even funny. Truth is, you cannot really go wrong with salmon and lemon, but the presentation of this dish is something I find really enticing. Here is the recipe, courtesy of The Food Network.

You’ll need the following:

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup Marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces of aluminum foil

This is how to make it:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

It is pretty simple and easy to make, isn’t it? I don’t think that you even have to wait for an excuse to make this!