Daily Digestive: Donatella Arpaia
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Donatella Arpaia, who runs three restaurants in New York City, is a head judge on both ‘Iron Chef America’ & ‘Next Iron Chef’ and makes appearances on the Today Show, never doubted she wanted to be in the food and restaurant business. “Food is in my blood. I grew up in a family of restaurateurs and my crib was literally next to the dishwashing station in the restaurant kitchen. I spent summers in Italy at my family’s olive oil farm. Both my father and brother have successful restaurants in New York City,” says Donatella. “Although, my parents wanted a better life for me and persuaded me to go to law school, which I did. I realized after less than a month practicing law that I couldn’t shake this passion for cooking. Then I opened my first restaurant at 25,” Donatella casually explains. Did we mention Donatella is also a best-selling author who has recently launched a food and homeware line with Home Shopping Network (HSN) and is also a mother of a two-year-old?
Already Ms. Arpaia is kicking off 2014 is full swing with a number of new and interesting ventures lined up in addition to her regular routine. “I have a lot going on right now! I just finished shooting the pilot for my upcoming show. It’s going to be a unique talk show that always begins and ends with food- but it will be so much more than the average cooking show,” reveals Donatella. “I’ve also partnered with HSN where I’m selling elegant disposable linens, pearlescent stoneware, a counter-top pizza oven, my signature sauce and pizza crust mix, and of course- my famous meatballs. I’m so excited to have them in a frozen variety where the texture and flavor isn’t compromised.”
That said, Donatella tries to be in the restaurant as often as possible, “It really depends on my schedule and what I have going on, some weeks I’m there every day, and others just a few times per week, she says. “But, this is really my favorite part of the job as I am a people person. I love to make people happy and to create an environment to share and celebrate memories.”
Does having a toddler impact Donatella’s daily routine and dining habits? “Not much at all” she says, “although we do eat home more and go out less because it’s hard to keep a toddler at a restaurant.” Though, it doesn’t sound as if the apple is going to fall too far from the tree, as according to Donatella. ‘The little man’ already has a very sophisticated palate and sweet tooth! “My exercise regimen has changed now too as I spend a lot of time running after the little man,” she says “Other than that, I like to walk around Central Park or the reservoir for exercise. It helps me clear my head.”
So how does ‘one of the most powerful women’ in Manhattan (as named by the New York Post) fare with her food diary? Over to our expert nutritionist, Elyse Sosin, RD.
How chefs, restaurateurs and other foodies stay slim
LITTLE ROCK Surrounded with fabulous foods all day how do female chefs, TV personalities and restaurateurs manage to stay slim?
A bite of Hung's black chicken, a forkful of Marcel's sea urchins, a taste of Ilan's chocolate ganache with - gasp! - liver. Padma Lakshmi, co-host of Bravo's Top Chef, now in its fourth season premiers, has eaten it all, along with alligator, boar, chicken feet, frog legs, squab and pork belly!
She and the other judges evaluate the contestants' culinary creations and that means sometimes munching multiple helpings of dozens of rich and exotic foods.
"Because I know I'll be eating so many different foods during each episode of Top Chef, I try to limit what I eat off set, unless it's a day off," says Padma, who was voted one of the 100 most beautiful people by People magazine. "In addition, when a season of Top Chef ends, or when I finished writing my cookbook (Tangy Tart Hot and Sweet, Weinstein Books, 2007), I go into a food detox. I eat very simple foods for a while," she continues.
Donatella Arpaia, famed New York City restaurateur and judge on Food Network's The Next Iron Chef also follows a periodic detoxification routine. "Every season, I go on a raw vegetable juice fast for three days," explains Donatella. "It cleanses and gives my digestive system a needed break."
How else do these two beauties stay slim? For Donatella, the key is portion control. "American portions are just so out of whack. I detest large portions. In fact, if I eat out, or in my restaurant, I will order two appetizers, or just one main course," says Donatella, co-owner of the popular davidburke & donatella and several other award-winning restaurants in New York City.
Padma too eats a nutritionally sound diet. "I cut out as much fat and sugar as possible and eat only complex carbohydrates and lean protein," she explains. "I try to eat as many fruits and veggiesas I can per day, plus at least 2 to 3 liters of water."
"I stay slim because I take the time to really enjoy my food!" exclaims Odette Fada, executive chef of New York City's three-star San Domenico restaurant. "I see people eating on the subway or in their cars. Wouldn't it better to wait half hour and eat properly, sitting down at a table?"
All the lovely women interviewed for this piece start their day with a wholesome breakfast, and all agree that the key to a slim figure is healthful eating. Patricia Williams, the willowy executive chef of both the District restaurant and Silverleaf Tavern in New York City notes, "Somechefs don't eat while they are working, so they get really hungry by the end of the day. The key to a healthful diet is to eat meals at regular times."
Chef Odette, for example, unlike many chefs whose fridge is empty, always keeps homemade soups in small, ready to heat, portions in her freezer. "This way, I know I always have something delicious and healthy waiting for me at home after a long day of work," she says.
Padma's diet advice is to limit intake of fried foods, alcohol and sugar, and to snack on healthy foods. "Coming from the East, I love to graze on dry fruit and nuts and crudites with Middle Eastern yogurt dip made with za'atar powder. Other snacks I like are an apple with lo-fat peanut butter or non-fat cottage cheese with rye crackers or celery."
But eating well is only part these women's fitness secret. Padma exercises 12 to 15 hoursa week, which includes boxing, lifting weights, cardio and rollerskating. Donatella walks everywhere, and works out three times a week, focusing on cardio and strength training. Chef Patricia, a former professional ballerina, does ballet or yoga workouts at least three times a week, and walks several miles a day overseeing the operations between the two restaurants in her charge.
Padma's elegant tea sandwiches and wildly flavorful salads from her latest cookbook, Tangy Tart Hot and Sweet, are great recipes to try. What's especially exciting about them is that they introduce several interesting ingredients that are available online or at gourmet shops. The Tea Sandwiches with Lemon, Honey and Ginger includes preserved lemons, which are lemons that have been pickled in salt and their own juices
The Basil and Blood Orange Salad dressing has a hint of yuzu, a delicious Japanese citrus fruit that's in season right now, and Sichuan peppercorns, which provides a smoky flavor and delightful aroma.
TEA SANDWICHES with LEMON, HONEY and GINGER
(All recipes adapted from Tangy Tart
Hot and Sweet by Padma Lakshmi) 2 preserved lemon halves (see note) 2 teaspoons honey 1 teaspoon crushed dried red peppers or red pepper flakes 1 tablespoon freshly minced ginger 10 slices of good white bread, toasted 10 thin slices of a hard Italian cheese like pecorino or caciotta
Chop the preserved lemons, beingsure to remove any seeds first. Place them in a processor or blender with the honey, red pepper, and ginger make a smooth paste.
Arrange the toast on a platter.
Spread the paste on the toast and top with a slice of cheese. Diagonally cut each slice to make equal triangles from each slice. You can serve as is or heat in a 350 F oven for a few minutes, just until the cheese melts. Either way, these are wonderful with tea or, even better, a glass of sherry.
Any left over lemon-honey paste will keep in the fridge in an airtight jar for weeks. Serves 6 to 8.
Note: Preserved lemons are lemons that have been pickled in salt and their own juices, and are often used in North African cuisine. They are available in specialty stores or online.
BASIL and BLOOD ORANGE SALAD Dressing: 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon yuzu (see note) or lime juice 1 teaspoon crushed Sichuan peppercorns (see note) Coarsely ground rock salt Salad: 4 blood or naval oranges, peeled, seeded, pith removed and sliced into semicircles 1 small red onion sliced into thin rings 1 cup dried cranberries 5 ounces spinach leaves 3 cups fresh basil leaves, stems removed 1 cup pepitas (pumpkin seeds), roasted and salted
Mix all the dressing ingredients in a large bowl. Toss the oranges, onions and cranberries in the dressing, and stir to coat well.
In a large salad bowl, mix together the spinach and basil. Just before serving, toss in the orange and onion mixture, and mix well (adding the onion mixture too soon will make the salad soggy).
Sprinkle pepitas on top and serve immediately. Serves 4 to 6.
Notes: Yuzu is a Japanese citrus fruit. Sichuan peppercorns have a smoky flavor that gives a distinct aroma to dishes, but you may substitute regular peppercorns.
7 High-Protein Meat Substitutes for Fall
Whether you're a vegetarian or a flexitarian, cooler weather makes this the perfect time to start thinking about stews, stir-fries, and other main dish meals made with meat substitutes. But making sure you get all the flavor and protein "bang for your buck" can be a challenge. Last year I was served a "seitan turkey" in the shape of a bird for Thanksgiving dinner. It was delicious, and the meat substitute made a very credible poultry!
Whether you&aposre a vegetarian or a flexitarian, cooler weather makes this the perfect time to start thinking about stews, stir-fries, and other main dish meals made with meat substitutes.
But making sure you get all the flavor and protein "bang for your buck" can be a challenge. Last year I was served a "seitan turkey" in the shape of a bird for Thanksgiving dinner. It was delicious, and the meat substitute made a very credible poultry!
More recently I&aposve whipped up a great tempeh "steak" with fried potatoes (no complaints from the carnivores at the table!), but a subsequent tofu stir-fry, with a bottled teriyaki sauce, ended up mushy and too sweet.
If you&aposre experimenting with going vegetarian, vegan, or flexitarian, this guide to meat substitutes can help you make smart choices.
Tofu is the mild, soft, white curd make from the soybean. Subtle in flavor and very versatile, it can be stir-fried, deep-fried, pureed, cubed and tossed into soups or stews, or even whipped into mousse. Best of all, it packs a whopping 10 grams of protein per half cup, for fewer than 100 calories. Tip: If you are new to tofu, try the "firm" kind (it&aposs easier to slice than the silken variety).
Tempeh will never win any beauty contests. The traditional soy product, made of cultured and fermented soybeans, looks like a little bit like rocks bound together with white fungus. Don&apost look, eat! Tempeh is revelation, packed with protein (15 grams per half cup), meaty and mild, versatile and highly digestible. Use it anywhere you would tofu it holds up especially well between two slices of bread or stir-fried.
This meat alternative, more popular in Asian countries than in the United States, looks a lot like duck meat and tastes, well, like chicken. Also called wheat gluten, seitan is made of powdered whole wheat flour mixed with water, pulled and processed, and well-seasoned with salt and other savory flavors. It has less protein than the other meat substitutes on this list, but you can sneak it into any recipe that calls for poultry.
Quick…what bean has the most protein? Soybeans of course, with nearly 20 grams per cup. And edamame are nothing more than fresh soybeans (you knew that right?). Tip: Buy em frozen and shelled, then toss them into any soup or salad.
Beans are amazingly high in fiber and protein, and they&aposre meaty and delicious enough to sub for steak and chicken in most meals. The highest protein beans are fava and kidney, but any bean you crave will be a healthy meat-free choice.
Texturized Vegetable Protein (TVP)
That crumbly quality you get in your veggie burger? Probably comes from TVP, a product made from soy flour. It packs the same amount of protein as tofu, but some find it a little easier to digest.
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Cat Cora's Prosciutto, Pear, and Blue Cheese Sushi
Cat Cora is the first and only female Iron Chef and author of Cat Cora's Classics with a Twist and Cat Cora's Kitchen.
"Eating a balanced diet including complex carbohydrates such as brown rice keeps me going both in and out of the kitchen. This delicious, unique twist on sushi keeps me energized."
Ingredients: cooked brown rice, rice vinegar, kosher salt, pine nuts, nori (seaweed), slices prosciutto, blue cheese, pear, balsamic glaze
Resistant Starch: 2.5 grams
Best Of :: Food & Drink
Cuban or not, if you live in Miami, you have tasted croquetas &mdash those delicious, deep-fried nuggets of meat and béchamel. You know, the ones neatly piled next to the pastelitos de guava at every bakery, gas station, and birthday party. The real quest is to find the diamonds in the Cuban-pastry rough. So it seems only logical for the standout croqueta de jamón to be found at the mecca of Miami's Cuban community: Versailles. The treats are offered inside and at the adjacent bakery, but hit up the outside restaurant window for the authentic experience. Lean in, ask for dos croquetas de jamón con limón, pay the $1.70, and crack some jokes &mdash chistes &mdash with the window's regulars. Open since 1971, Versailles has done much more than serve as the Cuban-American epicenter for protests and celebrations the Calle Ocho staple has pumped out hundreds of Miami's finest 85-cent fried-meat cylinders daily. Chicken and codfish options are also available. Versailles is open 8 a.m. to midnight Monday through Saturday and 8 a.m. to 9 p.m. Sunday. For the full effect, take one croqueta, squirt with desired amount of lime, place between two crackers, and squish. Stay awhile &mdash salsa music seems to help the croqueta digestive process.
Each season yields a fresh crop of new restaurants. Sometimes they are highly anticipated due to a big-name chef. Other times they are preceded by a sizzling sister eatery in New York or L.A. Or maybe they boast a distinctive dining concept. Sugarcane brought none of those attributes to the table yet took this town by storm in a way few dining establishments have. The draw here is a grand, breezy, and urban-chic décor an electrically charged bar scene pouring distinctive cocktails to a comely clientele and a diverse menu of fresh, tasty New American cuisine at unexpectedly affordable prices (just about everything is $12 or less). The fare, orchestrated by chef Timon Baloo, is triumvirated into raw bar selections (oysters, crudos, sushi) foods cooked in a robata grill (chicken yakitori, squid, Japanese eggplant) and globally influenced small plates such as pork buns, lobster rolls, crisp sweetbreads, and goat cheese croquettes with membrillo marmalade. We didn't see Sugarcane coming, but we're sure glad it arrived.
Chef Michael Psilakis has put together the lightest, brightest, most brilliant hotel menu in town. Chef de cuisine Jason Hall executes the cooking impeccably: Lobster-and-sea-urchin risotto brings a bowl of yogurt, caviar, fried herbs, and a barely poached egg, and then the lobster and risotto get mixed in. Smoked octopus is shockingly good with diced pineapple, sopressata sticks, and paper-thin ringlets of fennel. Greek "paella" is jammed with clams, mussels, Merguez sausage, and jumbo head-on prawns in a saffron-spiced sauce spiked with Espelette pepper. Restaurateur Donatella Arpaia has trained the waitstaff to be one of Miami's finest, the room is gorgeous, and the outdoor terrace of the 15th-floor restaurant affords breathtaking views. Yet Eos charges noticeably less for its superior dining experience than every other top-tier hotel in town: Most plates, including that paella, run $10 to $16, and a dessert of two tropical fruit cannoli shells made from dried pineapple and filled with papaya, mango, passion fruit foam, and baby basil sprouts on coconut-vanilla tapioca goes for $6. Then comes the complimentary plate of petite sweet treats. Psilakis has already won a James Beard Award, and Eos was a Beard semifinalist for Best New Restaurant this year. Did we mention $5 valet parking?
All comebacks are impressive by dint of courage to change and the grit to make it work. But not all are alike. Chef Allen revived his long-standing landmark restaurant in brilliant fashion last year via refurbishment and a revamped menu concept. Solea first opened its doors around that time, but the highly anticipated venue in the glittering new W Hotel South Beach was greeted with sparse business and sluggish reviews. The jump-start occurred with the hiring from Por Fin of Marc Vidal, who had been named one of the top young chefs of Spain in 2005. Vidal installed a menu of small bites ($6 to $16) such as Iberico ham and fried egg over crisp potatoes, chanterelle mushrooms, and truffle oil rice dishes and paellas served in cast-iron pans ($24 to $28) Mediterranean seafoods ($24 to $34) such as branzino with lentils, smoked sweet paprika vinaigrette, and potato purée and meat dishes ($21 to $34) found nowhere else &mdash like braised veal cheeks with porcini-Idiazabal cheese toast. Critics have loved the changes, and the swank indoor/outdoor space is buzzing. Solea was a James Beard semifinalist for Best New Restaurant this year. That's what you call a comeback.
It's easy to imagine you're lounging on the French Riviera as this two-level beach-club-cum-restaurant pulsates with pretty Europeans and presents peerless panoramas of the ocean (Atlantic, not Med) &mdash as well as of the glimmering pool scene right by Côte's open-air tables. A DJ spins world music, bartenders blend tropical fruit cocktails, palm trees sway in the balmy breeze, and good-looking waiters carry plates of pristine cuisine imbued with the ingredients and flavors of the Mediterranean. The last translates to salad Niçoise (natch) with seared tuna, purple potatoes, and pert sherry vinaigrette custardy tomato-and-Brie quiche raw bar selections jumbo prawns and branzino fish fresh off a sizzling grill homemade pastas and a Kumomoto oyster bloody mary shooter topped with celery foam. Prices are nicer than at Nice, with most plates ranging from $15 to $30. Yet while it is easy to imagine you're on the Riviera, there really is no need to &mdash dining at La Côte, right here on beautiful and sexy Miami Beach, is as good as it gets.
Dear Cheapskate:These are just a few reasons I am leaving you for good:1. A cubic zirconia engagement ring.2. That used copy of the Sticky Fingers LP, without the zipper, that you gave my parents as a gift for their 50th anniversary.3. Your insistence on taking buses to restaurants in order to save on parking fees. Except when we go to Morgans and you get to park free in the spacious lot outside. Come to think of it, taking me to Morgans is the only smart thing you ever did. I remember seeing your eyes light up as you scanned the menu prices. "We can have panko-crusted tofu ($9), grilled rib lamb chops ($22), and coconut cake for dessert ($6)!" you exclaimed with glee. I was excited too, not realizing you meant we would share those three dishes. I can't wait to go out with somebody who will buy me my own meal. Chef Cory Smith's food is always so fresh and homespun, and the wines, as you pointed out more than once, aren't marked up nearly as high as at most other places. In fact, it was the only restaurant where you ever purchased a bottle. God, I used to die inside every time you would ask a sommelier at some fancy establishment for a taste of a certain wine, and then a taste of another, and another, and then refuse to purchase any on the grounds "it wasn't good to mix too many grapes." Morgans' workers are so nice, and the 1930s home atmosphere and wraparound porch are so, well, comforting and even &mdash dare I say &mdash romantic, or at least they will be when I'm finally sitting there with somebody, anybody, but you.
You can start with gumbo of the day ($9), followed by pan-seared free-range chicken over Louisiana oyster-spinach bread pudding ($28), and complete the meal with a trio of sorbets made with fresh, local fruit ($5). That's a nice dinner conceptualized by America's most famous chef and brought to consistently fresh fruition by chef de cuisine Brandon Benack. You can enjoy it in the big, easy confines of the elegant dining room, or seated at a food bar that faces the open kitchen, or outdoors overlooking the Atlantic Ocean. But save that experience for when someone else isn't paying. With Mr. or Ms. Generosity footing the bill, why not begin with crisply fried Louisiana oysters, served with pickled vegetables and horseradish-yuzu tartar sauce ($13)? Oysters, as you know, are not especially filling, so how about a hunk of succulent Maine lobster tossed with gnocchi thermidor-style, meaning with wild mushrooms and Parmesan shavings in sherry-Creole mustard cream ($14). You'll have to hold off on the hickory-smoked beef short ribs with Louisiana crawfish coleslaw and sweet potato biscuit ($12.50) for another occasion &mdash guests who order three appetizers are looked upon as being boorish. Yellowtail snapper with Creole tomato glaze, crab-mirleton relish, and citrus butter sauce ($38) will obliterate the perception that Emeril's is just a place for tourists, as will the red onion-smoked bacon marmalade and homemade Worcestershire sauce that elevates a juicy filet mignon ($46). Pile it on with truffled mac and cheese flecked with pancetta ($8.50), and add the pièce de resistance via banana cream pie ($10) or bread pudding three ways &mdash a lavish dessert that involves whiskey sauce, Godiva liqueur, and dulce de leche ($9). At meal's end, you might casually mention that Emeril's also serves a damn good brunch, and hope your host picks up on the hint.
Donnerstag, 8. März 2012
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Thursday, September 06, 2007
Batali still the Iron Chef to beat
Despite loud and insistent rumors to the contrary, Mario Batali tells TV Guide that he is definitely NOT quitting Iron Chef. "I'm taping two episodes of Iron Chef America in a few weeks," he says. "I'm the best Iron Chef, why would I quit?" Mmm. and modest too!
Contestants in the coming season, kicking off in November, include:
- John Besh (Restaurant August, Besh Steak, Luke and La Provence, New Orleans, LA)
- Chris Cosentino (Incanto, San Francisco, CA)
- Jill Davie (JOSIE, Santa Monica, CA)
- Traci Des Jardins (Jardiniere, Mijita and Acme Chophouse, San Francisco, CA)
- Gavin Kaysen (El Bizcocho at the Rancho Bernardo Inn, San Diego, CA)
- Morou Ouattara (Farrah Olivi, Washington, DC)
- Aaron Sanchez (Centrico and Paladar, New York, NY)
- and Michael Symon (Lola and Lolita, Cleveland, OH)
Judges will be Michael Ruhlman (cookbook author and food writer), Andrew Knowlton (Restaurant Editor of Bon Appetit magazine) and Donatella Arpaia (restaurateur and owner of davidburke&donatella and Anthos).
The separation of target compounds from the sample matrix is a challenge to many analytical chemists. The extraction process is generally the step at which most analyte loss occurs therefore, efficient methods of extraction are continually being sought. Solid-phase microextraction is a relatively new technique whereby analytes of interest partition from the sample matrix into a polymeric liquid coating. The application of headspace SPME to flavor volatile compounds of orange juice was investigated. Seventeen different common flavor volatile organics from orange juice were examined. A new method was developed to successfully extract these target analytes. This technique was shown to have a linear range and detection limits well within the ranges in which the target flavor compounds naturally occur. The addition of salt to the matrix was found to significantly enhance the amount of analyte extracted into the fiber coating. The partial removal of suspended solids from the juice was found to enable a standard addition quantitation of the target analytes. The concentrations of the target analytes were determined and were calculated to be within the same range as those reported using current headspace techniques.
Keywords: Solid-phase microextraction (SPME) flavor analysis orange juice
Author to whom correspondence should be addressed [fax (519) 746-0435 e-mail [email protected]].
Learning To Make Your Website Visible To Msn
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