Cookery

“Deadline to enter cookery contest - Gulf Daily News” plus 2 more

2010-05-11T12:24:00.001-07:00

“Deadline to enter cookery contest - Gulf Daily News” plus 2 more

Deadline to enter cookery contest - Gulf Daily News
Travel Challenge: A cookery holiday in Andalucia - The Independent
Instead Of Promoting the Municipality Freetown City Council Now A ... - Standard Times Press

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Deadline to enter cookery contest - Gulf Daily News

Posted: 08 May 2010 06:07 PM PDT

WOMEN from across Bahrain are being invited to register for a popular cookery contest that will be held this weekend.

The 10th annual Nestle Taste of India Cookery Competition will take place at 9.30am on Friday, at the Bahrain Keraleeya Samajam (BKS), Segaiya.

It is being organised by the Association of Mar Ivanios College Old Students (Amicos Bahrain) and will include five categories - salads, vegetarian dishes, non-vegetarian dishes, desserts and healthy meals.

Contestants may register in only two categories.

Apart from the salads, each dish must feature at least one Nestle product in its recipe.

Only final decoration, garnishing and presentation procedures will be allowed at the venue and all other preparations must be carried out before entering the Samajam.

Contestants must also present a recipe detailing every aspect of the preparation beside their dish.

A panel of judges comprising chefs from Bahrain's leading hotels will decide the winning entries.

Contest winners will be awarded certificates and various prizes.

Registration is BD2 per person and entry forms are available at the Indian Club, in Manama, and at the BKS.

The deadline to register is 8pm on Tuesday.

Members of the public will also be able to view the dishes once judging has finished.

The contest will precede the staging of a Dhwani Tharang musical performance by India's Samudra Arts International group and a performance by the Chandana Wickramasinghe Sri Lankan dance troupe at 7pm at the BKS.

A prize distribution ceremony will follow immediately after the shows. Nestle is the event's title sponsor and entry is free to all. Contact 39834127, 39132403, or 39870384 for more information.

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Travel Challenge: A cookery holiday in Andalucia - The Independent

Posted: 08 May 2010 01:39 AM PDT

Every week we invite competing companies to give us their best deal for a specified holiday. Today: a cookery holiday in southern Spain in mid-June. Prices are for two people travelling together.

GoLearnTo

£1,438: Iznájar, Andalucia

Commences 13 June and includes six nights' half board in a 19th-century finca, 12 hours' tuition in the kitchen with a professional chef, and excursions to local olive oil and sherry producers. Travel to Spain is not included. "This charming, rustic finca set in the hills near the Parque Natural de La Sierra Subbética is the perfect setting to do as Jamie Oliver does and learn to cook authentic Spanish food using locally sourced ingredients," says Vanessa Lenssen of GoLearnTo (08445 020 445; GoLearnTo.com ).

On The Menu

£3,998: Andalucia

Includes flights departing Stansted to Málaga on 13 June; transfers; six nights' B&B at a finca; selected lunches and dinners; four hands-on cooking classes; excursions to Priego de Córdoba, Montilla, Granada, Zuheros and Córdoba and olive oil and sherry tastings. "Guests have the pleasure of cooking seasonally, with vegetables that are grown organically on the finca land or purchased from neighbouring farms. Mature olive trees span the horizon – olive oil is fundamental to the cuisine of this region," says Pru Goudie at On The Menu (08708 99 88 44; holidayonthemenu.com ).

Annie B's

£1,580: Vejer de la Frontera, Andalucia

Commences 10 June and includes five nights' accommodation, four days' cooking instruction, daily lunch and dinner with wines, escorted visits and a recipe file. Travel to Spain not included. "Joining in one of our fun-filled courses learning to create fast, fresh and fabulous Mediterranean dishes is much more than purely honing your cookery skills under the sun. Immerse yourself in the heart of the Moorish village of Vejer de la Frontera, visit fish markets, learn about sherry in a Jerez bodega, relax on Atlantic beaches, taste different wines with every meal and spend an evening crawling the tapas bars of this beautiful white hilltop village," says Annie Manson of Annie B's Spanish Kitchen (00 34 620 560 649; anniebsspanishkitchen.com ).

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Instead Of Promoting the Municipality Freetown City Council Now A ... - Standard Times Press

Posted: 05 May 2010 12:45 AM PDT

It is now very clear that the Freetown City Council is slowly reducing itself to a mere cookery selling outfit rather than what it was established to carry out by the drafters of the Municipality Act. Visitors to the Chamber of Commerce Trade Fair at the Miata Conference Centre were stunned to see the booth of the Freetown City Council, rather than educating citizens and foreign visitors about local tax and its obligations to the municipality has transformed itself to a cookery selling shop and a small liquor spot, with the inscription FREETOWN CITY COUNCIL on the frontage of its booth.

Since the commencement of the trade fair, the council booth has been selling food stuff and assorted drinks, including Beer, Stout and Heineken and not selling tax receipts, let alone educating the public. The booth which should have been used for the sale of local tax receipts and the promotion of council activities has deviated from such activities according what visitors to the trade fair saw.

The trade fair is organized by the Chambers of Commerce, as one of the ways that business houses and other institutions should use to promote their activities. Unfortunately, this has not been the case with the Freetown City Council considering the type of goods it has displayed on the front view of its booth and stocked for sale underneath the counter of its booth.

Those who want to use the opportunity to secure local tax receipts at the trade fair were disappointed as they were not able to do so. Most of the other booths at the trade exhibition centre were engaged in advertising and displaying their goods as visitors and Sierra Leonean Citizens stormed the centre with the exception of the Freetown City Council that is selling, advertising and displaying different types of liquor products and foods, turning the booth to public mockery.

It was expected that the trade fair should have been used by the council to target Sierra Leoneans who are yet to secure their local tax

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“Gray Goose Cookery - Westerly Sun” plus 3 more

2010-05-10T12:16:00.001-07:00

“Gray Goose Cookery - Westerly Sun” plus 3 more

Gray Goose Cookery - Westerly Sun
Chef Gary Rhodes opens cookery suite in Hertfordshire ... - Eat Out Magazine
SNL Smash! Jay-Z and Betty White Now Legends - Post Chronicle
Allegra McEvedy's May clickalong: ingredients - The Guardian

Gray Goose Cookery - Westerly Sun

Posted: 10 May 2010 05:04 AM PDT

As the world around us begins to erupt with new life, it's easy to get energized by the thought of new projects and new beginnings.

For Suzanne Lane, it's a time to restock the shelves of Gray Goose Cookery and Gray Goose Too with new finds from a springtime trip to an annual trade show. At Elizabeth & Harriet, Lane's third shop in Olde Mistick Village, it means fresh colors and warm weather clothes to herald the arrival of spring.

New beginnings are at the root of Lane's 20 plus years in retail. It's a story that goes all the way back to her grandfather. "My grandfather was a gourmet cook who lived until he was 102," Lane explains. "He said 'everything in moderation' and he took up gourmet cooking when he retired at 62." Her grandfather's foray into gourmet cooking became a family tradition of great food. Lane's mother caught the love of cooking from her father, and Lane learned to love fine foods from both her mother and grandfather. "I have fond memories of him hovering over dishes, particularly his bread pudding," says Lane.

Lane's grandfather taught her the secret to his bread pudding (croissants) as well as the secret to reinventing yourself. After receiving a degree in graphic design, Lane went on to get a taste of the restaurant-lifestyle, becoming head chef at White Horse Inn in New Hampshire in six months' time. As satisfying as it was to see the lunch-line curled out the door, Lane found she wanted a more settled lifestyle. She completed her Masters in higher education administration before finally finding another new start that would bring her the kind of challenges that she would thrive on.

Lane came from an artistic family; the art of gourmet food was just the beginning. Her father was a photographer, her sister a potter and her mother had a gift for watercolor. This background gave her an informed interest in American handcrafts, and her administrative degree gave her the business foundations to open her first store. In 1986, Lane opened Elizabeth & Harriet. Her father photographed merchandise for her first catalog. "We staged the photos in the middle of the living room," recalls Lane. "That's how I started, two catalogs and a little store."

Her little store thrived and eventually, customers started asking for gourmet cooking specialties. Lane remembers thinking, "I could do this." With interested customers and an opening in the market, Lane opened Gray Goose Cookery. Within a year, it had outgrown its location and it moved to its current home in Olde Mistick Village. About five years later, Gray Goose Too was born to better showcase items for entertaining at home.

Listening to her customers has been Lane's favorite part of building her business. "I like the challenge ... of finding 'the right thing,'" says Lane. From items that customers remember from their grandmother's kitchen to the halfround Swedish baking pans that customers come from Boston or further to snatch up, Lane loves puzzling out where to find the new best thing or locate that special order for a customer. At Elizabeth & Harriet, it's about finding fine quality clothing and jewelry from artists and companies her customers can feel good about supporting.

In the end, the path may have been indirect but each step better prepared Lane for these three growing businesses. As for what her grandfather would think about it all, especially Gray Goose Cookery, Lane says, "He would have been in here all the time."

Are you interested in finding where gourmet cooking can take you? Gray Goose Cookery offers Saturday classes, weekend cooking and product demonstrations, and soon plans to offer lunchtime cooking classes, the perfect one-hour escape. Click here for more information or call the store at (860) 536-5306 for more details and to express interest in the classes.

Gray Goose Cookery

19 Olde Mistick Village
Mystic, CT
(860)536-5306

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Chef Gary Rhodes opens cookery suite in Hertfordshire ... - Eat Out Magazine

Posted: 10 May 2010 01:22 AM PDT

10th May 2010, 10:26am

Celebrity chef Gary Rhodes has opened a new state-of-the-art cookery suite at Queenswood School, an independent day and boarding school for girls in Hertfordshire.

Catering Design Group, one of the UK's leading restaurant and commercial kitchen design companies, designed, supplied and project managed the installation of the facilities in Hatfield.

The new suite, known as 'Haute Quisine', following a school-wide competition to find a name, features a chef's theatre with an overhead TV monitor for demonstrations, movable work stations, induction hobs, combination ovens, washware and refrigeration.

Simon Lee, Bursar, said: "Having spent some considerable time trying to find a suitable location for our new practical cookery suite we are now delighted with this outstanding facility. We have already made excellent use of its multipurpose design thanks to the superb design input from CDG.

"Our pupils really love using the facility which is light, vibrant and also extremely practical. We hope it will continue to be as popular, as it is now, for years to come."

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SNL Smash! Jay-Z and Betty White Now Legends - Post Chronicle

Posted: 10 May 2010 11:17 AM PDT

Jay-Z Betty White & SNL - Golden Girls legend Betty White proved to be a big hit with U.S. TV viewers this weekend (08May10), when she poked fun at her age and made jokes about sex as the guest host of Saturday Night Live.

The acting veteran was invited onto the comedy sketch show after fans launched a campaign online to see the 88 year old display her comedy timing on the hit programme.

White showed she could play around just as well as her young colleagues, cracking jokes with SNL regulars Andy Samberg, Seth Meyers and Bill Hadar, and bringing together former stars Tina Fey, Amy Poehler, Maya Rudolph and Molly Shannon for a special reunion.

Opening the show, White quipped, "When I first heard about the campaign to get me to host Saturday Night Live, I didn't know what Facebook was. Now that I do know what it is, I have to say, it seems like a huge waste of time."

No material was off limits for White - the actress happily participated in sketches portraying her as a crazy old lady, while she also played an elderly detective in a spoof of crime drama CSI set in a Florida retirement community.

Musical guest Jay-Z pulled a great performance himself, performing a medley of his hits from The Blueprint 3 and later dedicated "Forever Young" to White.

She also took part in a tongue-in-cheek monologue as a guest chef on a radio cookery show presented by comedians Shannon and Ana Gasteyer, in which they made sexual innuendos about White's muffin.

She went on to proclaim, "My muffin hasn't had a cherry since 1934!"

The actress also wished mums a happy Mother's Day with her death metal rendition of Golden Girls theme song Thank You for Being A Friend, complete with a black ski mask, after expressing her disdain at a sweet tribute to her from the SNL castmembers.

White's participation has been a big coup for SNL bosses - early estimates indicate the latest episode, featuring Jay-Z as the musical guest, drew the show's largest TV audience in 18 months. Final audience figures will be unveiled on Monday (10May10).

For her effort, White got a standing ovation at the finale. (c) WENN

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Allegra McEvedy's May clickalong: ingredients - The Guardian

Posted: 10 May 2010 06:37 AM PDT

Fresh, new season garlic bulbs. Photograph: Tiberius Photography/Alamy

So, here's the full lowdown on this Thursday evening's live cookery class. For anyone new to the party, here's a brief idea of how it works. We'll assemble via the miracle of the internet at a little before 8pm with ingredients and equipment to hand for an hour of frantic food-based fun. I'll be here to guide you through the process step-by-step, answer any questions you may have and avert any looming calamities, and at around 9 o'clock we'll all sit down to a fantastic two course dinner.

Have a look at the last session when we made mascarpone chicken and tarte tatin, and don't forget to take plenty of pics for the post-clickalong gallery.

Ingredients for tart

300g new season's potatoes, Cornish or Jersey seem to be the best, washed
3 bulbs of new season's garlic (ie wet with stalks still on as in the picture above - if you've got some wild garlic in you can use some of the leaves too) or a shed load of regular garlic (like 10 cloves, but it won't taste quite as new and springy)
30g butter
300g asparagus spears (untrimmed weight)
4 free range eggs
150ml double cream
a bit of Parmesan to grate on the top (if you fancy it)
Salt and pepper

For the pastry

200g plain flour
100g cold butter, cubed into about 9ish pieces
2 free-range egg yolks
2 tbsp milk
Salt and pepper

For the salad

Whatever you want for the base (enough for 4), like baby gem, butter (otherwise known as round or English) lettuce/rocket/chicory etc, leaves separated then washed
3 large handfuls of mixed soft herbs made up of any or all of the following: mint, parsley, chervil, basil, chives – picked and washed
Few splashes of red wine vinegar
Healthy splash of extra virgin olive oil
Salt and pepper

For the lemon curd pud

115g butter
230g caster sugar, preferably fair trade
Juice and zest of 3 lemons
1 free-range egg yolk
3 free-range eggs
250ml double cream
A pinch of sugar
Some posh biscuits

Equipment

24cm fluted tart ring, 3cm deep
Food processor
Clingfilm
Rubber spatula
1 small pan
1 heavy based pan
A couple of mixing bowls
A whisk
A grater
A sieve
4 serving glasses for the pud - we're using champagne saucers

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“1 Day Rome Cooking Class | Rome Cookery Lesson - PRLog (free press release)” plus 2 more

2010-05-07T12:26:00.001-07:00

“1 Day Rome Cooking Class | Rome Cookery Lesson - PRLog (free press release)” plus 2 more

1 Day Rome Cooking Class | Rome Cookery Lesson - PRLog (free press release)
Food fun with a twist (From Malvern Gazette) - This is Malvern
Instead Of Promoting the Municipality Freetown City ... - Standard Times Press

Five Filters featured article: The Art of Looking Prime Ministerial - The 2010 UK General Election. Available tools: PDF Newspaper, Full Text RSS, Term Extraction.

1 Day Rome Cooking Class | Rome Cookery Lesson - PRLog (free press release)

Posted: 06 May 2010 11:29 AM PDT

Unprecedented Move By Cupron UK Introduces Clinically Proven Beauty Enhancement To Thousands

CyberSource Corporation investors file lawsuit

Debt Consolidation: Non Profit Credit Services

Servoy Simplifies SaaS with Open Source Servoy 5.2

MOL Bulker Bright Century Collides and Sinks off Shangdong Peninsula, China

Food fun with a twist (From Malvern Gazette) - This is Malvern

Posted: 07 May 2010 05:01 AM PDT

Food fun with a twist

1:14pm Friday 7th May 2010

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PUPILS at the Wyche Primary School were cooking up a storm this week as they enjoyed a food workshop with a twist.

As part of the school's cookery curriculum, Year Three and Four pupils undertook two hands-on lessons with new Malvern-based company Red Hen Cookery.

The pupils were divided into small groups and challenged to firstly create banana and chocolate-chip muffins with Fair Trade ingredients and then pasta in a garlic sauce with fresh vegetables, grown locally at a Worcestershire farm.

All the food was then individually boxed so that the boys and girls could take it home to eat and enjoy later.

"Cookery lends itself perfectly to a child-led programme of learning. We find the pupils respond well to this medium and are excited to be involved," said Naz Sanderson of Red Hen.

School head Geoff Rutherford said: "Not only did the children thoroughly enjoy the workshops but they also fitted perfectly within the current curriculum."

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Instead Of Promoting the Municipality Freetown City ... - Standard Times Press

Posted: 05 May 2010 12:45 AM PDT

It was expected that the trade fair should have been used by the council to target Sierra Leoneans who are yet to secure their local tax

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Cookery - Bing News

2010-05-01T12:06:00.001-07:00

Cookery - Bing News

The Big Six: Hotel cookery courses - The Independent

Posted: 30 Apr 2010 06:17 PM PDT

Le Manoir aux Quat' Saisons. Oxford

Raymond Blanc's two Michelin-starred restaurant has held on to its stars for an impressive 25 years. What better place, then, to learn the basics of classic dishes and wine pairing? On the residential food and wine course, would-be cooks create dishes such as coq au vin and moules marinière, culminating in a celebratory dinner and a night in one of the hotel's country-chic bedrooms.

Le Manoir aux Quat' Saisons, Church Road, Great Milton, Oxford (01844 278 881; manoir.com ). The food and wine course costs £990 per person, including lunch, dinner and B&B.

Atlantis The Palm, Dubai

Dubai might not be the obvious location to master the art of sushi making, but at the razzle-dazzle Atlantis The Palm Resort, guests have the opportunity for a tutorial at the Middle East's first and only Nobu restaurant. A Saturday morning spent in the restaurant's acclaimed kitchen making sushi, sashimi, tempura – and cheesecake – is followed by a lunch to enjoy the fruits of your labours.

Atlantis The Palm, Crescent Road, The Palm Jumeirah, Dubai, United Arab Emirates (00 971 4 426 2000; atlantisthepalm.com ). Doubles start at 1,074 dirhams (£190), room only; the Nobu cookery class costs 1,250 dirhams (£221) per person, including lunch and champagne.

L'Andana, Tuscany

Aside from a trio of three-Michelin starred restaurants in Europe, Alain Ducasse also has three "Maisons Alain Ducasse" in Provence and Italy. The Tuscan retreat, L'Andana, is a 16th-century palazzo in the Maremma landscape of vineyards and olive groves. Here, the chefs of the hotel's Michelin-starred trattoria offer cookery lessons of Tuscany's renowned cuisine, using the freshest ingredients and accompanied by Tuscan wines.

L'Andana, Tenuta La Badiola, Localita Badiola, Castiglione della Pescaia, Grosseto, Tuscany, Italy (00 39 05 64 944 800; andana.it ). Doubles start at €550, room only. Cookery classes cost €170.

Hotel Ritz, Paris

After being dismissed from The Savoy in London, legendary French chef Auguste Escoffier and hotelier César Ritz opened the Hotel Ritz in Paris in 1898. The chef's pioneering style lives on at the hotel's Ritz Escoffier School. Amateur classes range from lessons for children to a four-hour Saturday workshop.

Hotel Ritz, 15 Place Vendôme, Paris, France (00 33 1 43 16 30 30; ritzparis.com ). Doubles from €550. Cookery classes start at €55.

The Oberoi Rajvilas, Jaipur

This upscale hotel evokes a world of decadent tents, forts and romantic settings. Once inspired by the setting, guests can embark on learning its cuisine, with a market visit and expert tuition.

The Oberoi Rajvilas, Jaipur, Rajasthan, India (00 91 141 268 0101; oberoihotels.com ). Doubles start at Rs16,800 (£245), room only. Cookery classes cost Rs4,500 (£66).

Padstow Seafood School, Cornwall

Rick Stein has an impressive four restaurants in "Padstein". There's also the Seafood School, where you can take a day course learning how to fillet fish, or get stuck in on a longer residential course with recipe's taken from Stein's Far Eastern Odyssey TV series.

Padstow Seafood School, Riverside, Padstow, Cornwall (01841 532700; rickstein.com ). B&B starts at £135. Cookery classes start at £185.

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“Mrs Seinfeld cleared of cookery copying - The Independent” plus 1 more

2010-04-29T12:14:00.001-07:00

“Mrs Seinfeld cleared of cookery copying - The Independent” plus 1 more

Mrs Seinfeld cleared of cookery copying - The Independent

Posted: 28 Apr 2010 05:14 PM PDT

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Caroline Elderfield - Journalism.co.uk

Posted: 28 Apr 2010 03:20 PM PDT

Skills categor(ies): • Sub-editors • Copywriters • Feature writers

Specialism(s): • Food • Wine • Winter sports • Cookery • Restaurants • Music

Regular contributor to: Laithwaites, Sunday Times Wine Club, Woman's Journal and a wide range of IPC titles.

Other information: Newly freelance after 11 years as lead copywriter for Laithwaites and Sunday Times Wine Club (direct mail). Previously freelance as copywriter and sub-editor for wide range of IPC titles. Last staff position as Chief Sub on Woman's Journal. Specialist in food/drink, especially recipe/cookery book editing.

Telephone: 01844 342933

Mobile: 07913 3721367

Email: elderfieldcopy@freelancejournalism.com

Location:
Nr. Princes Risborough
Bucks
United Kingdom

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“Colors launches cookery show with Ronit Roy - Indian Television” plus 3 more

2010-04-27T12:15:00.001-07:00

“Colors launches cookery show with Ronit Roy - Indian Television” plus 3 more

Colors launches cookery show with Ronit Roy - Indian Television
Cookery book by owner of The Star Inn at Harome in line ... - The Press in York
Victoria Wood to star as Eric Morecambe's mother on ... - The Guardian
Coastal cookery: Cannon Beach culinary classes - OregonLive.com (blog)

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Colors launches cookery show with Ronit Roy - Indian Television

Posted: 27 Apr 2010 08:19 AM PDT

MUMBAI: Television actor Ronit Roy will don the chef's hat to help Colors firm up its afternoon band - 'Sanjhi Dopehar'.

The general entertainment channel (GEC) from the Viacom18 stable will launch a new cookery show this May-end with Ronit Roy seasoning recipes both as a host and a chef.

Christened Kitchen Champion, the show is being produced by Soft Focus Telefilms. It will have 11 leading ladies of different shows from the channel, competing against each other in a culinary challenge.

Says Colors programming head Ashvini Yardi, ''Kitchen Champion is our latest addition to the afternoon band that we began earlier this year. The show will see television star Roy as the chef and the host. Along with him viewers will have the pleasure to see their favourite leading ladies prove their mettle in the kitchen as they compete against each other to show off their culinary skills."

Speaking on his debut as a chef, Roy added, "I'm a major foodie. I love eating and I enjoy cooking. I especially love to experiment with flavours. When I was offered Kitchen Champion there was no way I was going to say no. It's totally different and a very new experience for me and I am looking forward to becoming the posterboy of cooking for women across the country."

Cookery book by owner of The Star Inn at Harome in line ... - The Press in York

Posted: 27 Apr 2010 06:17 AM PDT

Cookery book by owner of The Star Inn at Harome in line for top award

9:12am Tuesday 27th April 2010

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A COOKBOOK created by a North Yorkshire chef has made the shortlist of the food industry equivalent of the Oscars.

Black Pudding And Foie Gras has been nominated as a finalist for the 2010 Le Cordon Bleu World Food Media Awards in Australia.

The book was written by Andrew Pern, owner and Michelin-starred chef at The Star Inn, at Harome.

Mr Pern said: "It was a labour of love really, 35,000 words written over about two years.

"I like to think of it as a bible to local gastronomy, because all the recipes can be found at The Star and the produce we use comes from local suppliers."

Mr Pern's book is one of only 13 from around the world to make the shortlist, and along with The World Cheese Book, is one of only two from the UK to make the finals.

The book contains 65 recipes, and some autobiographical material about Mr Pern's career and the 14th-century thatched hostelry.

He said: "Sadly, I won't be able to make the ceremony as its being held in Adelaide, Australia.

"It would be a long way to go and find out we didn't win, but I think it's quite amazing that we've got this far.

"I'm currently writing a follow-up called Loose Birds And Game, which I'm hoping to have ready for October or November this year."

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Victoria Wood to star as Eric Morecambe's mother on ... - The Guardian

Posted: 27 Apr 2010 09:23 AM PDT

Eric Morecambe and Ernie Wise, who are to be the subjects of a BBC2 drama. Photograph: FremantleMedia Ltd/Rex Features

Victoria Wood is to star as Eric Morecambe's mother in a new BBC2 drama.

Written by Occupation's author, Peter Bowker, the as-yet-untitled drama charts the relationship between Ernie Wiseman and Eric Bartholomew from children's variety performers to the television stars Morecambe and Wise.

Wood plays Morecambe's pushy mother, Sadie, who told her son to concentrate on performing because "you aren't good at anything else". Morecambe and Wise have yet to be cast.

BBC2 is also delving into the world of Victorian prostitution with a four-part adaptation by Lucinda Coxon of Michael Faber's novel The Crimson Petal & The White. Both dramas are due to be shown in the next year.

The dramas are part of the BBC2 controller Janice Hadlow's plans for her "unashamedly intelligent" channel over the coming months.

BBC2 has been given additional investment for drama over the next three years to "re-establish BBC2's reputation as the home of intelligent and ambitious drama".

BBC Films will also make BBC2 its permanent home from July with a special launch weekend. Kicking off with The Damned United, Eastern Promises and Is Anybody There?, BBC2 will give BBC Films a shop window on the channel.

"I'm delighted that BBC Films will have a more permanent presence on the channel, so that audiences know where they can see these wonderful films for free after their theatrical release," Hadlow said today, speaking at a Broadcasting Press Guild lunch.

She said today that she would like to have a returning drama on BBC2 – something the channel currently lacks.

Hadlow also laid out her plans for BBC2 to be the home of intelligent programming, adding: "I think there's a bull market for cleverness out there."

Her recent commissioning of the historians Mary Beard and Amanda Vickery to front two new series on BBC2 – a 90-minute special on Pompeii and Behind Closed Doors, about homemaking in the Georgian era – shows the direction Hadlow wants to take the channel.

She also said she wanted to do more big programmes – probably documentaries and dramas – about politics, adding: "We're looking at what kind of political programming we do after the election."

The BBC's director general Mark Thompson's recent strategy review – currently out to consultation – wants to give BBC2 another £25m from 2012 but scale back on sport. BBC2 is currently known as the home of snooker and darts, as well as some football.

Hadlow said the BBC is still discussing how cutting sports output might work, as there are rights issues, but did not rule out some tournaments being moved off her channel.

"Things like the Winter Olympics feel happy on BBC2. It would be a tough call to get rid of all snooker. These things are all still being discussed as part of the strategy review," she added.

Hadlow said that the BBC is "thinking hard" about a replacement for Adrian Chiles on The Apprentice: You're Fired!.

"It's a really big show. My gut feeling is it'll be somebody with a big enough presence. It'll be someone who's got enough TV experience ... and can manage being the public face of the show," she added.

Hadlow is also looking to fill the gap left by Chiles's defection as the BBC was developing a chatshow for him. "Entertainment is incredibly important but we have Frank Skinner and a big show with Rob Brydon coming along."

Hadlow said that Sophie Dahl's cookery show, The Delicious Miss Dahl, may return, but the BBC is also talking to the former model about other ideas: "There are lots of different options there. We're not ruling out the same show. It could be a cookery show."

She also confirmed that Shooting Stars and Autumnwatch will return and said the success of the recent Lambing Live will be followed up with a new series on animals.

Despite the cutbacks in acquisitions and increasing competition for hit shows, Hadlow said BBC2 wants to bid for new series of Mad Men and "hopes" to acquire more Heroes.

• To contact the MediaGuardian news desk email editor@mediaguardian.co.uk or phone 020 3353 3857. For all other inquiries please call the main Guardian switchboard on 020 3353 2000.

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Coastal cookery: Cannon Beach culinary classes - OregonLive.com (blog)

Posted: 25 Apr 2010 06:19 AM PDT

By Alex Pulaski, The Oregonian

April 25, 2010, 6:26AM

We didn't drive to Cannon Beach for the usual reasons: the art galleries and quaint shops, the wide and welcoming beach, or even for iconic Haystack Rock with its tide pools and seabirds.

No, we came for a couple of intimate dinner classes -- a two- or three-hour chance to listen to chefs, watch them work their magic with sizzle and spice, then feast on their handiwork. One class, at EVOO cooking school with Bob Neroni and Lenore Emery, takes place several times a week; the other, at the Stephanie Inn's dining room under Aaron Bedard, is a chance offering that arises every few months.

Both classes cost $99 per person. Both included wine pairings. But they're quite different in presentation and personality.

Bedard, working over a couple of butane hot plates and around a pile of pots and pans, held court in the middle of the Stephanie Inn's elegant dining room. He overcame some early nerves -- in only his second such dinner class at the inn -- and finished strongly in presenting some of the dining room's greatest hits.

After 20 years of marriage and hundreds of classes together since opening EVOO on Aug. 14, 2004, Neroni and Emery have their act down. Neroni maintains a constant patter of conversation and comedy; Emery slows down the pace and occasionally engages in some friendly spousal sparring. They work in a gleaming stainless-steel kitchen that looks ready to host a television show.

Whether you're hungry to learn about cooking or just plain hungry, either possibility will leave you sated.

First course:
Stephanie Inn

This place is all about romance, so of course it's seven couples seated formally at small tables, with Bedard front and center. Guests address him as "chef" -- a one-word moniker ladled out with the reverence one usually reserves for pastors or highly successful football coaches.

And why not? From his kitchen, Bedard knows that at the end of an 11-hour day he's made a few dozen people happy. We're here to get a glimpse of how he does it.

You start with fresh, often local ingredients, he says, like the Oregon pears, hazelnuts and gorgonzola cheese that come together in the pear and gorgonzola salad. Simplicity can be powerful: The pickled red onions are made with only sugar, champagne wine vinegar and water. For candied hazelnuts he adds only sugar and water.

Everything is made from scratch daily. Some ingredients come from large purveyors, some from farmers markets, some (like the main ingredient of the huckleberry sorbet we're introduced to) from foragers.

The sorbet serves as an intermission between a wild mushroom strudel (six layers of filo dough wrapped around five varieties of sauteed mushrooms, then baked) and seared sea scallops with brown butter. The latter dish is so gorgeous with its retinue of asparagus, toasted red quinoa and fennel that it pains me to disrupt it with my fork.

We're learning. The quinoa, which looks like a grain, is actually a relative of spinach. It is grown at high altitudes in South America. In response to a question, Bedard says the brown butter for the scallops would keep for weeks in the refrigerator -- "because it's solid fat."

Which is about how I feel, even before dessert arrives: A lemon Swedish cream, rich in butter, with a delicate shortbread cookie.

Intermezzo:
Haystack Rock

Visitors to Cannon Beach inevitably are drawn to it, since at 237 feet it dominates the skyline. Every spring, nesting seabirds return as well, including the colorful tufted puffins, which beat their wings rapidly and circle overhead as visitors point and camera motor drives whir.

As we watched, hundreds of black-and-white murres took flight from the rock.

"There must be a predator," said Nala Cardillo, coordinator of the Haystack Rock Awareness Program.

Sure enough, a peregrine falcon came into view, circling clockwise overhead.

Final course:
EVOO

"I'm Jewish-Italian," chef Bob Neroni told me over the phone, "so I'm all about the portions."

I thought he was kidding, since he had plenty of serious things to talk about: the corporate food careers he and his wife shared, their embracing of the slow-food movement, their gamble to move from the Seattle area and open the cooking school.

But it quickly became apparent in his kitchen that food quantity -- like quality -- is serious business here. In a vastly entertaining demonstration that began with strategies to taste and pair wine and concluded with a bittersweet chocolate cake accompanied by pistachio gelato and cherries jubilee sauce, the couple showed 23 guests -- four sisters, several birthday revelers, a mom and two daughters, couples -- why they get so many repeat customers.

They managed to impart lots of specialized information, sprinkled with lots of laughs, in a way that non-experts can understand.

"Even if I hadn't been to culinary school," Chelsea Moore of Sandy told me afterward, "I'd be completely comfortable understanding them.

Dishes tended to combine multiple flavors and textures, all harmoniously.

We began with spring vegetables, cannellini beans and Fontina polenta gnocchi.

Then grilled salmon.

Then lamb two ways: a fennel-crusted chop and in a sausage patty. Plus lentils and potatoes, roasted asparagus and crottin.

Then dessert.

Emery: "Did you get enough food?"

In what Neroni calls a "food coma," I felt incapable of answering. Others groaned. Some were able to articulate a yes.

Neroni: "What did you learn?"

I learned to break asparagus stalks rather than cut them. Starting from the bottom, they break at the optimal point for eating.

I learned that good chocolate melts at 94 degrees and that if you hold it in your hand and get a brown smudge quickly it contains no paraffin or stabilizers.

And I found out something that Nancy Fischer of Portland, the guest on my left, already had discovered, having visited EVOO several times before.

"You learn after the first time that you shouldn't eat before coming here," she said, "for a maybe a couple of days."

Lesson learned.

Travel editor Alex Pulaski, 503-221-8037; travel@news.oregonian.com

Getting there: Cannon Beach is about 90 minutes from Portland, west on U.S. 26, then south on U.S. 101.

Cooking classes: EVOO (503-436-8555; http://evoo.biz) has everything from its regular dinner show, which we attended, to classes on knife usage to a four-day course on cooking basics. The Stephanie Inn (800-633-3466; http://stephanie-inn.com), in addition to the occasional cooking class, offers wine dinners with pairings from a featured winemaker. Check the website for availability.

Where to stay: Lots of possibilities, but our family favorite is the oceanfront Surfsand Resort (800-547-6100; http://surfsand.com), which underwent a $13 million renovation completed in 2008. Rooms are modern, spacious and classy, with flat-screen TVs and ultra-comfortable Tempur-Pedic mattresses. There's also lots of value here, with free DVD loaners, cookies and milk, beach chairs, a great indoor pool and kids' craft programs. Bring firewood for a beach bonfire and s'mores, or for $10 the hotel will supply wood and get the fire started. Pet friendly. The Surfsand is owned by Martin Hospitality, which also owns the Stephanie Inn. Rates start at $159. Another good choice is The Ocean Lodge (503-436-2241; http://theoceanlodge.com), another beachfront hotel that features modern, pleasant rooms with microwaves, mini fridges, flat-screen televisions and complimentary breakfast. Pet friendly. Rates start at $149.

Haystack Rock info: The city of Cannon Beach operates a Haystack Rock Awareness Program (tinyurl.com/y7q6no8). Staff and volunteers can frequently be found at the base of the rock, protecting sea creatures, handing out pamphlets and helping to spot birds. The city is in the midst of a 12-day celebration of the return of the tufted puffin colony that began on Earth Day (April 22). Puffin viewing stations have been set up on the beach.
Art galleries: The annual "Spring Unveiling," a three-day arts celebration, starts April 30. Galleries abound here; one option is Northwest By Northwest Gallery, 232 N. Spruce; 800-494-0741; http://nwbynwgallery.com

More info: http://cannonbeach.org, http://visittheoregoncoast.com/cities/cannon-beach

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“Girl Guide cookie cookery - Edmonton Journal” plus 3 more

2010-04-22T12:02:00.001-07:00

“Girl Guide cookie cookery - Edmonton Journal” plus 3 more

Girl Guide cookie cookery - Edmonton Journal
Indulge your taste buds at the Grampians Grape Escape ... - PR Inside
Taste region's best at the Fine Food And Drink show - Grimsby Telegraph
Travel to India with the fragrance of tandoori chicken - Edmonton Journal

Girl Guide cookie cookery - Edmonton Journal

Posted: 21 Apr 2010 04:25 PM PDT

EDMONTON — When Cafe De Ville pastry chef Tracy Zizek thinks about her girlhood, she remembers being a Brownie, sitting in a giggly circle in the school gym with the other seven-year-olds in her neighbourhood.

It was Medicine Hat, circa 1987, and Zizek's mom and aunt were troop leaders. Zizek put her heart and soul into the acquisition of badges, scoring big with baking, cooking, sewing and gardening. Still, she remembers an acute sense of failure that accompanied the ritual tying of the sash.

"There were girls with a lot more badges than me," she recalls ruefully.

Still, when it came to selling the cookies, an annual spring ritual, Zizek had a good deal of success. That's because she turned to her dad for help — he worked in a lumber store and could be counted on to sell "boxes and boxes" of the cookies to customers and staff.

It's hard to know whether pursuing those baking and cooking badges helped shape Zizek's choice of career later, but it's true that she always wanted to be a chef. Zizek says her grandmother used to let her loose in the Lazy Susan, where she grabbed ingredients to make all manner of sweet creations.

"I remember making something with Rice Krispies and cocoa and chocolate chips and baking soda and I pressed it into a heart-shaped pan," she remembers. "It was terrible and my whole family sat down and ate it and didn't say a word."

With that kind of backing, it's no wonder Zizek loves being in the kitchen. She graduated from NAIT's culinary arts program in 2002 and has worked on and off ever since at Cafe De Ville (10137 124th St., 780-488-9188). When Bistro came to her with the Girl Guide Challenge, she rose to the occasion, echoing the Girl Guide catchphrase: "Girl Greatness Starts Here."

Girl Guide cookies are available for sale through your local Girl Guide chapter. To find out where to buy Girl Guide cookies, contact the local office at 780-451-2263 or admin@guidesedmonton.ab.ca. It's open Monday to Friday, 9 a.m. to 4:30 p.m. at 11404 142nd St.

---

Girl Guide Vanilla and Chocolate Icing Ice Cream

You'll need both an ice cream maker, and a cooking thermometer for this recipe.

Ingredients:

3 cups (750 mL) heavy cream (preferred 36% MF)

1 cup (250 mL) whole milk

10 egg yolks

1-1/4 cup (300 mL) granulated sugar

1/4 (1 mL) tsp salt

1 tsp (5 mL) vanilla

1/2 box Girl Guide cookies (Cookies split in half and icing reserved)

Directions:

Place egg yolks in large bowl. Set aside. In a saucepan, bring cream, milk, sugar, salt and vanilla to 180F/80C, using a cooking thermometer. Slowly add hot mixture to egg yolks, whisking to blend. Return mixture to saucepan and bring to 185F/82C, whisking constantly.

Remove from heat and place in an ice bath to cool immediately. Once cool, pour into a container. Cover and refrigerate overnight. The next day, churn ice cream in ice cream maker for 20 minutes.

Scoop out ice cream into container and fold in reserved cookie icing, which will add icing chunks to this mixture. Freeze for at least 4 hours or until ready to serve.

Zizek made yummy Girl Guide cookie sundaes, as well as tiny, perfect ice cream sandwiches, with her ice cream and garnished the results with the cookie tops and bottoms.

NOTE: Zizek uses a Cuisinart ice cream maker at home, but cooks should use the freezing instructions that accompany their own ice cream makers. She says the key to making this delicious concoction is the 36 per cent cream, and Zizek prefers organic.

---

The Girl Guide Goodness Cheese Cake

This makes 1, 10 inch/25 centimetre cake.

Preheat oven to 350F/180C degrees. Line the bottom and sides of a 10 inch/25 centimetre spring form pan with parchment paper.

Crust:

1-1/4 cup (300 mL) chocolate crumb (3/4 box of cookies, split in half, icing removed and reserved)

1-1/4 cup (300 mL) vanilla crumb (3/4 box of cookies, split in half, icing removed and reserved)

4 tablespoons (60 mL) granulated sugar

1/4 cup (50 mL) butter, melted

Directions:

Using a food processor, blend vanilla crumb until the texture of course sand. Repeat with chocolate crumb. Keep separate. Add 2 tablespoons/30 mL of sugar to each bowl of crumb. Add 2 tablespoons/30 mL of butter to each bowl. Mix with your hands until butter is completely mixed. Place small piles of vanilla crumb in pan at 12, 3, 6 and 9 o'clock, and one pile just off centre in the middle of pan. Fill in remaining spaces with chocolate crumb. Firmly press down crumb to the bottom of the pan. Bake at 350F/180C for 12 minutes, or until sides around the vanilla turn slightly golden. Remove from oven and set aside to cool.

Filling:

5 cups (1250 mL) cream cheese

1-1/4 cup (300 mL) granulated sugar

1 cup (250 mL) sour cream

2 eggs

1 egg yolk

1/2 teaspoon (2 mL) vanilla extract

1/2 teaspoon (2 mL) salt

10 vanilla and 10 chocolate icing centres

Directions:

Cut vanilla and chocolate icing centres. Set aside. In mixer bowl with paddle attachment, or with a hand mixer, mix cream cheese and sugar until just blended. Scrape down sides of bowl. Add sour cream, vanilla and salt. Mix until well combined. Scrape down bowl. Add eggs and yolk one at a time, waiting till egg is completely absorbed by batter before adding the next egg.

Remove from mixer. Fold in reserved icing centres. Bake in centre of oven for 1 hour, 40 minutes with heat on and 20 minutes with the oven turned off.

Remove pan from oven and allow to cool. Refrigerate overnight. Garnish on top with left over cookies, and place additional cookies along the side as well if you like.

lfaulder@thejournal.canwest.com

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Indulge your taste buds at the Grampians Grape Escape ... - PR Inside

Posted: 22 Apr 2010 01:37 AM PDT

2010-04-22 10:38:05 - Anyone who enjoys their food and drink should head to Melbourne next month for the Grampians Grape Escape event.

People who enjoy their food will no doubt already be aware that Melbourne has a reputation for being one of Australia's most gastronomically minded cities.

Next month, an area just outside this metropolis will host the Grampians Grape Escape food and wine festival, which offers people who like to indulge their taste buds an opportunity to try some of the region's

best local food.

Held at the Halls Gap Recreation Reserve just outside the city, it is easily accessible from many Melbourne hotels (www.laterooms.com/en/k11494353_melbourne-hotels.aspx).

Running for just two days over May 1st and 2nd, it is a great opportunity for any travellers to sample some of the best food on offer in the area.

More than 100 exhibitors offering mouth-watering samples of fresh produce and locally produced wine will be in attendance.

Entry for both days cost AU$30 and includes a wrist band which will give you access to free samples from more than 40 different wineries from all over Australia.

Anyone who wants to improve their culinary skills may want to take advantage of some of the cookery demos on offer over the two days. Australian TV chef Manu Feildel is among the celebrity names providing tips at the event.

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Taste region's best at the Fine Food And Drink show - Grimsby Telegraph

Posted: 22 Apr 2010 01:01 AM PDT

Comment on this story

TOP food producers in Lincolnshire are looking forward to the Fine Food And Drink show, saying it will put the region's produce back on the map.

They will show off the finest food and drink the county has to offer on Saturday and Sunday at Meridian Park.

The gastronomic extravaganza – which is backed by the Grimsby Telegraph – will feature three daily cookery demonstrations and appearances from celebrity chefs Jean Christophe Novelli and Rachel Allen.

Alex Albone, managing director of Elsham's Pipers Crisps, said: "Local customers are very important to us. We are here today because of them.

"A festival that allows us to get out there and show off our product is fantastic."

To find out more about the firm, and other exhibitors at the show, pick up today's Grimsby Telegraph.

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Travel to India with the fragrance of tandoori chicken - Edmonton Journal

Posted: 21 Apr 2010 11:28 PM PDT

I will admit I often find myself coveting the life of chefs and television hosts who travel the world, sampling local fare and learning about cultures through food. Food says so much about the history, customs and socio-economics of a region.

One of the first things I do when I travel anywhere is wander local food markets to get a sense of what the locals eat. I gather a bag of regional fare to enjoy as I explore my new surroundings. I find that this activity inspires me and deepens my love for cooking.

Luckily, one does not have to travel far to experience the diversity of cultural foods. Within your own kitchen, you can create an exotic travel destination. Picking out a new recipe, perhaps one you loved in a restaurant, and purchasing the ingredients to try to create it for yourself can be an adventure and a small glimpse into another culture.

I know from trying this myself it is often hard to recreate the flavours of a particular culture or region because the ingredients are not readily available or the equipment required is not realistic in a home kitchen.

A perfect example is the Tandoor oven. This cylindrical clay oven is used frequently in Indian cookery to make such delights as naan bread and Tandoori chicken. With a little variation on the cooking method, you do not need a Tandoor oven to make Tandoori chicken in your own kitchen.

Tandoori chicken is simply chicken marinated in a spicy yogurt mixture overnight and then cooked at a high temperature. You want the outside of the chicken to be crispy and the inside to be moist and tender. It has all the fragrance associated with Indian cookery and will add variety to your cooking repertoire.

Tandoori chicken makes a light and healthy meal as it is not coated in sauce. It pairs well with rice or a crisp salad made with tomato, cucumber or cabbage.

Calgary Herald

Tandoori Chicken

Serves 8

2 cups (500 mL) yogurt

1 medium onion, grated

1 tablespoon (15 mL) cumin

1 tablespoon (15 mL) garam masala

1 tablespoon (15 mL) paprika

1 tablespoon (15 mL) turmeric

1-1/2 teaspoons (7 mL) salt

1 teaspoons (5 mL) cardamom

1 teaspoons (5 mL) cayenne pepper

8 boneless skinless chicken breasts

To prepare marinade, combine all ingredients except chicken in a large heavy resealable plastic bag.

Cut three diagonal slashes, 1/2 inch (1.25 centimetre) deep, in top of each chicken breast.

Add chicken to marinade and coat chicken with marinade. Seal bag and place on a plate.

Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours.

Line a large rimmed baking sheet with non-stick foil. Remove chicken from marinade. Place chicken in a single layer in prepared pan, making sure each piece of chicken has a light coating of marinade.

Do not overcrowd pan. Discard remaining marinade. Bake at 425 F (220 C) for 40 to 45 minutes or until chicken is cooked through.

Sabrina del Ben is a profess ional chef and food educator with the ATCO Blue Flame Kitchen in Calgary. Her column on healthy eating for busy families runs Wednesdays in the Calgary Herald's Food Section. For tips on energy safety, food or household matters call 1-877-420-9090 toll-free or visit online at atcoblueflamekitchen.com.

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“Nigella Lawson's new iPhone cookery app heats up ... - Daily Mail” plus 2 more

2010-04-21T12:14:00.001-07:00

“Nigella Lawson's new iPhone cookery app heats up ... - Daily Mail” plus 2 more

Nigella Lawson's new iPhone cookery app heats up ... - Daily Mail
Cookery fan Killen has a lot on his plate - The Northern Echo
Nigella Lawson turns heat on rivals with cookery iPhone ... - The Guardian

Nigella Lawson's new iPhone cookery app heats up ... - Daily Mail

Posted: 21 Apr 2010 06:10 AM PDT

By Daily Mail Reporter
Last updated at 2:04 PM on 21st April 2010

Nigella Lawson is officially a domestic iGoddess after her first iPhone application soared straight to the top of the charts.

The culinary queen's 'Quick Collection' was ranking as the UK's top-selling lifestyle app for Apple devices, just hours after it was launched yesterday.

Domestic iGoddess: Nigella Lawson at the launch of her first iPhone application, Nigella's Quick Collection at the Apple Store in London's West End

It has heated up competition among the celebrity chefs who are usually competing for TV airtime and bookshelf space.

However, it is unlikely Essex-born Mr Oliver has lost any sleep over the matter. His cookery app became Apple's top-grossing UK app just days after its October release and has remained in the top five ever since.

Jamie's app features 50 recipes with 90 minutes of video where he shows off some useful kitchen skills. It also has a shopping list feature making it easier to buy those vital ingredients.

And Gordon Ramsay has confirmed he is working on his own cookery app that will be launched this July.

Nigella's app topped the charts on the day of its launch

Nigella has since dropped to second but she is still ahead of Jamie Oliver, whose own 20-minute meals app is currently ranking in third.

Nigella remained undaunted about her own foray into food technology.

She said: 'I am iPhone-obsessed and app-addicted anyway, so feel particularly excited about my own 'Nigellapp'.

'This really feels like an application that is comfortable to use, either to inspire after a long day, or give general and specific cooking tips. I am very proud of this gorgeous little greed-gadget.'

Nigella's app features 70 step-by-step recipes, which can each be made in only six steps or less and can be adapted to what users have in their fridges.

The £4.99 app also features 40 minutes of video in which Lawson reveals her own time-saving tips.

'I hope it's like having a slightly bossy but supportive friend in the kitchen with you,' she said.

It includes recipes for guilty treats including Toblerone fondue and raspberry syllabub, as well as turkey escalope with mushrooms and chives, curly pasta with courgettes, rocket and pine nuts and cheesecake in a glass.

The app also has voice controls, so users need not get their iPhones or iPod Touches dirty while cooking.

As a nice final touch, users can send dinner invitations to friends though the app, which has been created by publisher Chatto & Windus.

Here's what readers have had to say so far. Why not add your thoughts below, or debate this issue live on our message boards.

The comments below have not been moderated.

That's a bad photo - of a truly beautiful woman. I saw her in the flesh only a few years ago and she is shockingly jaw droppingly stunning - so much for the people who claim beauty is all "airbrushing" - with her it certainly isnt!

- pea, uk, 21/4/2010 17:31

The most beautiful woman on the planet!!!! Why did you have to print such an unflattering picture? She is what Leonardo Da Vinci dreamed of.

- Rash, India, 21/4/2010 16:38

She cant even cook! only make's it look like she can. But from that photo looks like she sure can eat..

- BEA..... HAPPY, WEST SUSSEX, 21/4/2010 16:28

She is so gorgeous.

- Bella, London, 21/4/2010 16:14

> Blimey ... She's gone off !

Helen you must be looking at different screen as she looks perfectly fabulous too me (regardless of fact she is fifty)... Possibly you need a change in your glass prescription? Or possibly a little green eye envy?

Anyhow it is quite safe to say most men would be chuffed at the pieces with someone as great as Nigella... I know I would be :-)

- bradders, Malvern, 21/4/2010 16:11

Nigella Lawson's cooking TV show mostly drives your head dizzy and causes terrible headache because of very close filming cameras. Isn't it possible to take some distant shots. We don't care about her love handles ! cooking different kind of potatoes is priority, don't worry..

- Faruk, Mersin, Turkiye, 21/4/2010 15:57

The views expressed in the contents above are those of our users and do not necessarily reflect the views of MailOnline.

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Cookery fan Killen has a lot on his plate - The Northern Echo

Posted: 21 Apr 2010 02:28 AM PDT

10:26am Wednesday 21st April 2010

By Scott Wilson

IN 2008, Chris Killen was forced to turn down a place on Celebrity Masterchef after it clashed with his pre-season responsibilities with Hibernian.

Two summers on, and the New Zealand international is hoping to serve up a twocourse special that will be the highlight of his footballing career.

For starters, the budding chef is looking forward to representing his country in South Africa, as the All Whites make only their second appearance at a World Cup finals.

Then, for mains, the 28-year-old striker is keen to turn his current loan deal at Middlesbrough into a permanent transfer from Celtic.

The ingredients for success are all in place; now it is down to Gordon Strachan to decide whether Killen's attributes are to his taste.

"I'd love to stay at the club, and hopefully I will," said the Kiwi, who put his culinary skills to the test this week as part of a community initiative at the Shaw Trust in Stockton.

"But I think they want to assess which players are going out first before they start to think about who they want to bring in.

"That's down to the manager's discretion. I have a great summer ahead of me with the World Cup, and it would be a great double if I could play in South Africa and then come back and sign for Middlesbrough."

Since leaving Parkhead in January, Killen has made 14 starts and two substitute appearances for the Teessiders.

His three-goal return is somewhat disappointing, but his work rate, combined with an ability to lead the line and bring others into play, has compensated for a failure to fire in front of goal.

Tellingly, Killen has generally been preferred to Lee Miller, who arrived in a permanent transfer two weeks after his team-mate, and Strachan appears to have been impressed by his impact alongside fellow Antipodean Scott McDonald.

"I would like to have scored a few more goals," said Killen, who will play opposite Mc- Donald when New Zealand take on Australia in their opening World Cup warm-up match on May 24.

"But when I haven't been scoring goals, I'd like to think I've still been contributing, and that's massively important."

Like the rest of his teammates, Killen struggled to make much of an impact last weekend, as a 2-0 defeat at West Brom killed off any hopes of a play-off place.

Strachan branded the performance at the Hawthorns an "embarrassment", and coming off the back of an eight-game unbeaten run, Killen admits the manner of Boro's surrender was difficult to take.

"Things were going fairly well and we were becoming strong, resolute and hard to beat," he said. "We'd become a bit of a force at home as well, which was good, so it was really disappointing to go out on that note."

Killen was also on the losing side in this week's charity cook-off, but that hasn't stopped the former Manchester City trainee eyeing a future career in the kitchen.

"Cooking is something I really enjoy doing," he said.

"I've always done it. I love to cook and, when I finally retire from football, I'd like to have my own restaurant.

"The guy who edits Celebrity Masterchef knows I like cooking, so he rang me up and asked me to go on the show. I said I'd love to, thinking it would only mean going down to London for a couple of days. Unfortunately, you have to make yourself available for the whole of July, so my preseason training with Hibs meant I wasn't able to do that.

I didn't really think I could ask the manager for a month off to do a bit of cooking!"

Back

http://www.thenorthernecho.co.uk

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Nigella Lawson turns heat on rivals with cookery iPhone ... - The Guardian

Posted: 20 Apr 2010 11:58 PM PDT

Celebrity chef Nigella Lawson has launched an iPhone recipe app. Photograph: BBC/Pacific Films

The British public is accustomed to the sight of celebrity chefs competing for column inches, TV airtime and prime bookshelf space, but yesterday new battlelines were drawn as domestic goddess Nigella Lawson launched her iPhone app, putting her in direct competition with Jamie Oliver. Gordon Ramsay has also thrown his toque in the ring, confirming he plans to launch his own app in the summer.

The battle to own the culinary digital space is likely to see the launch of several similar apps from top-name chefs, according to William Sitwell, editor of the foodie magazine Waitrose Kitchen.

"There is a massive amount of rivalry in the chef world which is usually battled out in the media, so if it can also be battled out through apps, why not?" he said.

An app is the perfect way for chefs to communicate with fans and develop their brand, he added.

"It's a way to reach individuals and give them stuff that is really useful while at the same time encouraging them to buy into the other stuff they are selling, from kitchenware to recipe books. I'm sure we will see the sweary chef app from Gordon Ramsay very soon."

By mid-afternoon today, Nigella's Quick Collection was at number one in the iTunes chart of top paid apps, with Jamie Oliver's 20 minute meals app trailing in fourth position.

The Essex-born chef is unlikely to be too worried, however. Within days of its release last October, 20-minute meals had become Apple's top-grossing UK app and has remained in the top five lifestyle apps ever since.

The appetite for foodie apps continues unabated; Oliver's app was knocked off the top spot by Dishy, a UK app which features recipes sourced by a web designer and his mother, and apps such as Epicurious have been successful on both sides of the Atlantic.

A spokeswoman for Ramsay confirmed he was working on an app to be released in July: whether or not it will come with an X-rated warning remains to be seen. "We are delighted that there is such a demand for a Gordon Ramsay's iPhone app and fans will be pleased to know that we are currently developing one, which we hope will be ready at the beginning of July," she said.

Speaking before the official launch of her app at the Apple store today, Lawson explained that Nigella's Quick Collection was ideal for people desperate for dinner ideas on the way home from work. "It's designed for people who work and have domestic responsibilities. You can choose a recipe according to your food mood, then it translates that into a shopping list so you can just stumble around with your shopping trolley. It's designed for inspiration, but because I'm a greedy person, I love the idea of sitting on a bus looking at close-up photographs of food," she said.

The app's videos feature Lawson sharing tips on everything from de-seeding a pomegranate to choosing chorizo, while some recipes feature videos of the chef in which she simultaneously encourages and guides users.

"I hope it's like having a slightly bossy but supportive friend in the kitchen with you," she said. Users of the Lawson app, which was released globally on Saturday, can browse recipes like Cheesecake in a Glass, Coq au Riesling and Curry in a Hurry, and send dinner invitations to friends using Facebook or email.

The chef said she was particularly pleased with the app's voice command feature which moves the recipe to the next step, avoiding sticky finger marks on users' expensive gadgetry.

Not everybody is unreservedly enthusiastic, however. The Observer's restaurant critic, Jay Rayner, called the new trend for chef apps a "marketing tool". He said: "You just know there was a business meeting in which terms like 'branding' and 'multi-platform' have been bandied about and the result is a cooking app."

The proof of the pudding would be in the eating, he said. "It is not the medium but the content that is important. Whizzy gadgets are fine, but if the recipes themselves aren't very good then people will not go back to them." He added that the best cookbooks are often those whose pages are stuck together with sauce, and questioned how the iPhone would deal with the hands-on, often messy, nature of cooking.

"What I would love to see if someone going into the Apple store on Regent Street to explain that the reason their iPhone is broken is because they smeared pesto all over it," he said. "I think people will find when their iPhone is covered in crap, that cooking with an iPhone is not such a good idea."

Baking knowhow

• Have all ingredients at room temperature before you start.

• If you don't have time to get the eggs out of the fridge, put them in a bowl of warm water for 10 minutes.

Nigella says: "If you don't have everything at room temperature, you'll tend to overmix … More importantly, if you put cold batter into the oven, it will bring the temperature down too much and the oven timings will be out and make everything you are baking just a bit too heavy."

Getting seeds out of a pomegranate

• Cut the pomegranate in half.

• Take a wooden spoon and thwack each half over a bowl until all the seeds have come out.

Nigella says: "Be careful not to hit your hand. They come slowly at first but as they come loose they just tumble out ... There it is, innocent fun."

Dicing a mango

• Press the knife down right against the stone, like "cutting off a cheek".

• With the tip of the knife right against the skin, score lines down and then across and then open it out.

• Do the same to the other side.

Nigella says: "I suppose you could say you get a bit of wastage just around the stone, but it's not really a waste, because you can eat it. Preferably in the bath."

Which chorizo?

• When cooking, choose whole sausages over prepackaged sliced chorizo.

Nigella says: "If you cook slices of the chorizo sausage, you'll have a wonderful orange picante oil, which is fabulous for frying anything else in."

Preparing your pudding moulds

• To make sure your puddings don't stick, butter the moulds.

• Double a piece of baking parchment, then draw around the bottom of the pudding mould three times.

• Cut round the line to form six circles.

• Drop each circle into the bottom of the buttered mould so that the pudding comes out of the mould cleanly.

Nigella says: "Don't worry about whether [the circles] are perfect or not. You don't have to be a craft person – I certainly am not."

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“Iron Chef UK: Experts whip up a recipe rumble - Metro.co.uk” plus 1 more

2010-04-20T12:13:00.001-07:00

“Iron Chef UK: Experts whip up a recipe rumble - Metro.co.uk” plus 1 more

Iron Chef UK: Experts whip up a recipe rumble - Metro.co.uk

Posted: 20 Apr 2010 11:12 AM PDT

It's 7.30am on a February morning and the sun is rising over a decidedly chilly Glasgow. It's not much warmer inside Film City studios, the former Govan town hall that has everything you need to make a big-budget TV cookery competition – except, apparently, central heating.

Despite the cold, I'm thrilled to have been invited to help judge C4's new TV cookery competition, Iron Chef UK, which will broadcast at 5pm every weekday for five weeks from April 26.

I've been a fan since I first came across the show a few years ago on late-night cable. Since then, I've spent hours on YouTube watching old episodes of the original Japanese series and the more recent US version. How could you not love the idea of the legendary Chairman Kaga (inset right) building a Kitchen Stadium in his castle and inviting chefs from around the world to compete against his academy of samurai-style Iron Chefs? Add some dazzling cookery skills and you've got yourself a real foodie TV experience.

'It's Gladiators and The X Factor meets your favourite cooking show,' says ebullient host Olly Smith, who has previously appeared as a wine expert on shows such as Richard & Judy and Saturday Kitchen Live and shares sports event-style commentary duties with chef Nick Nairn. 'The UK version is a daily rather than weekly show so it's different from previous versions. Instead of one Iron Chef facing one challenger, there's one Iron Chef facing four challengers and the Iron Chef has to cook four dishes in the time the challengers cook one.'

With up to three shows filmed in one 12-hour day, it's no easy ride for Iron Chefs Tom Aikens, Martin Blunos, Sanjay Dwivedi and Judy Joo or the challengers, selected by X Factor-style open auditions, which include Michelin-starred chefs as well as keen amateurs. 'The pressure is genuine. You've got a live 75-minute cooking window and whatever goes right or wrong is the show, there's no safety net,' says Smith.

There's pressure on the judges, too. Although fellow judge Henrietta Green, of Food Lovers Britain fame, and I are treated like royalty by the production team and get to sit in an exalted position for most of the filming, assessing the food is a far less comfortable experience. The Iron Chef or challenger stands across the other side of the judging table, eyeballing us intently as we demolish their creations with our cutlery and, at times, our comments.

'One of the key things was how much it matters, not just to the challengers but also to the Iron Chefs,' says Smith. 'The results really have an impact on the atmosphere backstage. During the three days I spent on set, emotions ran high with tears of relief and disappointment mixed in with plenty of elated laughter, as well as forensic debates about decisions made by the judges, who also included up-and-coming TV cookery star Gizzi Erskine, broadcaster Richard Johnson and former editor of Delicious magazine Matthew Drennan.

'I want the audience to be able to identify with the challengers,' explains Adam MacDonald, the show's executive producer and creative director of production company IWC Media.

'The idea is that the Iron Chefs are the gladiators of cooking and the challengers are the people the audience would sympathise with.' And it's not hard to feel sorry for some of them, who are on occasion simply outclassed by the Iron Chefs' seriously impressive dishes.

'Sometimes the pressure gets to people and the dishes don't turn out as well as they'd hoped,' says Smith. 'But generally I'm surprised how good the quality is.'

Although there is a dramatic reveal at the top of the show of the main ingredient the chefs will have to use, MacDonald makes no bones about the fact everyone cooking on the show is told in advance what it will be and they prepare their recipes beforehand. In 2008 there was a minor scandal when New York paper The Village Voice claimed to expose fakery behind the scenes of Iron Chef America, including the 'mystery' ingredient being known to the competitors. 'We haven't used the word "secret", the word we use is "special",' says MacDonald.

There are many familiar elements to Iron Chef. As MacDonald admits, at its core it's a straightforward cookery competition. But the high-camp Kitchen Stadium concept, dramatic staging and fast pace (the show will be edited down from footage from eight different cameras so expect plenty of cuts per minute) set it apart from the familiar TV food show fodder and it remains to be seen if the early evening audience will take it to their hearts.

'I would hope the show will have a really broad appeal,' says Smith. 'It should reach people who wouldn't necessarily watch a cookery show because of the entertainment factor, the pace and pressure. All of those things should appeal whether you're a foodie or not.'

Name: Judy Joo.

Occupation: Food writer and broadcaster.

Style: A fusion of Asian, American and European

Best known for: Being a former Wall Street trader.

Greatest culinary achievement: Founder of Harvest Time healthy eating for kids project in Harlem.

She's an Iron Chef because: 'I can pump 100litres of adrenaline through my system in 75min without spontaneously combusting.'

Name: Tom Aikens.

Occupation: Head chef patron at Restaurant Tom Aikens, London.

Style: Modern French.

Best known for: Allegedly 'branding' a chef with a hot palette knife

Greatest culinary achievement: Winning two Michelin stars aged just 26

He's an Iron Chef because: 'I'm tough, talented, motivated and my mind is set on winning.'

Name: Martin Blunos.

Occupation: Consultant chef and broadcaster.

Style: Modern European.

Best known for: His walrus moustache.

Greatest culinary achievement: Holding two Michelin stars for 15 years.

He's an Iron Chef because: 'I'm a chef version of Odin, the head honcho of the Vikings. I'm always up for a battle and, win or lose, I'll be sharpening my axe for more.'

Name: Sanjay Dwivedi.

Occupation: Head chef patron at Zaika, London.

Style: Modern Indian.

Best known for: Being the touring chef for the Rolling Stones.

Greatest culinary achievement: Helping to win Zaika a Michelin star.

He's an Iron Chef because: 'I've got strength, focus, adaptability and speed.'

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Restaurant Review: Noble American Cookery in ... - Associated Content

Posted: 19 Apr 2010 03:31 PM PDT

This Philadelphia, Pennsylvania Restaurant Has "Noble" Goals . . . But How Does it Live Up to Them?

Noble American Cookery is a restaurant which opened in 2009, on Sansom Street in Philadelphia, west of Rittenhouse Square. Just off the busy restaurant scene which is South 20th Street between Chestnut and South Streets, Noble American Cookery has been on my radar to try for many months, but some mixed reviews made me hesitate. Many reviewers criticized Noble's high prices and small portions, but recent reviews praised their mixology skills and emphasis on local, seasonal cuisine.

Reviews aside, I decided it was time to finally try out Noble for myself. My frequent Philadelphia dining companion and I made 6pm reservations for a beautiful, slightly cool Spring evening in Philadelphia. Upon entering Noble American Cookery, I was impressed by the modern yet welcoming and warm interior. I had been in the space in its previous incarnation as the Italian restaurant Gioia Mia, and now it was barely recognizable: large canopy windows open onto 20th Street featuring a unique indoor/outdoor granite dining counter, a gorgeous bubinga-wood bar filled much of the first floor, and the entire color-scheme was calming earth neutrals. A narrow row of dining tables lay opposite the bar, with more seating upstairs. Our table was on the first floor, and we were quickly brought menus and water.

The drink menu at Noble is quite impressive, with a lengthy selection of interesting, exclusively North American wines (by the glass and bottle) and beers and signature cocktails. We both started with cocktails, myself ordering the "Nor'easter" ($9), which was an amazingly intense and delicious rum-based drink featuring homemade ginger beer. My companion had a rye, lemon and cinnamon concoction (also $9) which was equally intense, but not quite as successful in both our opinions (she nursed it most of the night, waiting to the ice to melt to dilute it a bit.)

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“Geordie Donna Air to star in TV cookery show - Sunday Sun” plus 3 more

2010-04-18T12:10:00.001-07:00

“Geordie Donna Air to star in TV cookery show - Sunday Sun” plus 3 more

Geordie Donna Air to star in TV cookery show - Sunday Sun
Abhishek Rawat Cookery for Friends - The Gaea Times
Yearwood’s Cookery Book Another Big Hit - The Gaea Times
Cookery school is serving up a treat - Oldham Evening Chronicle

Geordie Donna Air to star in TV cookery show - Sunday Sun

Posted: 18 Apr 2010 01:20 AM PDT

18 April 2010: 12:00pm |

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Abhishek Rawat Cookery for Friends - The Gaea Times

Posted: 16 Apr 2010 06:09 AM PDT

Abhishek Bachchans Gift to Shawn

March 13th, 2010 more imagesMarch 13, 2010 (Sampurn Wire):Every time Abhishek Bachchan's name is mentioned, the Hide and Seek director, Shawn Arranha goes misty-eyed. Shawn says he cannot forget what Abhishek has done for him.

Abhishek Rawats hatke choice

February 17th, 2010 more imagesFebruary 17, 2010 (Sampurn Wire): Abhishek Rawat has become popular as Shekhar of 'Agle Janam Mohe Bitiya Hi Kijo'. The actor is loved by audience due to his intense and serious acting which is not seen much on television these days.

Agle Janam team gets a break!

February 8th, 2010 more imagesFeb 8, 2010 (Sampurn Wire): While actors prefer to laze out on weekends, Sa Re Ga Ma Pa and now Zee Rishte Awards anchor Vipul Roy seems to be energy personified. He decided to spend his Sunday with friends and since they were working, he was at Filmcity on the sets of 'Agle Janam Mohe Bitiya Hi Kijo' merging their work with his as anchor.

Abhishek leaves, Vivek comes

January 23rd, 2010 more imagesWhile Vivek Oberoi was seen chatting with the senior Bachchan and his wife at a recent event, indicating that there is no friction between them anymore, he can't say the same about his relationship with Abhishek Bachchan. Both Abhishek and Vivek were invited to the music launch of Apoorva Lakhia's Hide and Seek on Wednesday.

Abhishek Rawat is forgetful

December 31st, 2009 Handsome actor Abhishek Rawat who is currently playing Shekhar on 'Agle Janam Mohe Bitiya Hi Kijo' has a very weak memory and tends to forget people's name and that puts him in a very embarrassing situation many a times. "I am very bad at remembering names and I have landed in embarrassing situations many times due to this habit.

Tense suhaag raat in Agle Janam

December 30th, 2009 more imagesZee's superhit show 'Agle Janam Mohe Bitiya Hi Kijo' had its lead characters Laali (Ratan Rajput) and Shekhar (Abhishek Rawat) enjoying after they tied the knot on the show after a lot of struggle. However the characters will soon see that their life ends up in a mess as a big twist erupts tonight.

Agle Janams Actor Hits Big screen!

November 28th, 2009 more imagesShekhar Babuva aka Abhishek Rawat of Agle Janam Mohe Bitiya Hi Kijo is going to become a bad boy, as he will be soon seen in a negative role. No, we are not talking about the serial, but his up-coming movie.

Abhishek and Vidya admire each other

November 26th, 2009 more imagesDuring a recent promotional interview for Paa, Abhishek Bachchan admitted to admiring his co-star Vidya Balan, when they worked together for Guru. He claims to be so wowed with her performance in one of the scenes in Guru that he almost forgot that he too had to act in the scene.

Abhishek-Asin in Ashutoshs next

October 3rd, 2009 Ashutosh Gowariker has decided on Abhishek Bachchan and Asin as the lead pair for his next film, Khelein Hum Jee Jaan Sey. The movie is based on the Chittagong Uprising and will have Abhishek Bachchan play Surjya Sen.

Agle Janam on sport ground

September 18th, 2009 Agle Janam... will keep Laali's regular rona dhona on hold for sometime and will move to the Kabaddi ground.

Laali was conscious: Shekhar was confident

September 17th, 2009 Agle Janam Mohe Bitiya Hi Kijo, is now focusing on a love track between Laali (Ratan Rajput) and Shekhar (Abhishek Rawat) which has given the viewer's a bit relief from the distress of the protagonist. The upcoming episode will see some intimate scenes between the couple.

Hat Trick for Akangsha Rawat!

August 24th, 2009 The one who runs as fast as the Train: Paavni aka Akangsha Rawat of Palampur Express fame recently collapsed on the sets, during one of her outdoor shoot. The poor girl has been working round the clock for long hours, exerting beyond her endurance for her role as a sports person.

Janmashtani specials on ZEE

August 7th, 2009 Zee TV is coming up with a special show based on Janmashtami. Most of the popular Jodis of the channel will be performing on the show.

Can a Man and Woman be just friends?

August 1st, 2009 The question on a man-woman friendship has always remained unsolved. Some say they can be "just" friends and others say it is not possible.

Mika and Chitrashi Rawat too enter the Jungle!

July 29th, 2009 With Jay Bhanushali, there will be other two guests entering the show Iss Jungle Se Mujhe Bachao on Sony. The ever controversial Mika and the sporty Chautala aka Chitrashi Rawat will be leaving tomorrow for their journey to Malaysian jungle.

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Yearwood’s Cookery Book Another Big Hit - The Gaea Times

Posted: 15 Apr 2010 06:06 PM PDT

Book Launch

March 13th, 2010 more images Anne-Marie Martinez Jen Groover celebrates the launch of her book 'What If' and Why Not'' at Greenhouse New York City, USA.

Chef Ramsay Slices Finger In Bloody Tv Appearance

February 24th, 2010 Celebrity chef GORDON RAMSAY is nursing an injured finger after slicing off his nail during an appearance on ELLEN DEGENERES' U.S. talk show. The Brit, who fronts his reality cookery show Hell's Kitchen in the U.S.

Beckham Takes On Italian Cookery Challenge

January 20th, 2010 Soccer superstar-turned-supermodel DAVID BECKHAM can soon add chef to his resume - he is taking cookery lessons. The Armani underwear model is currently playing soccer for Italian club AC Milan, and he is determined to take advantage of his return to Europe by learning how to prepare classic pasta dishes.

India made me love life again, says recession-hit Gordon Ramsay

January 19th, 2010 LONDON - British celebrity chef Gordon Ramsay has his escape to India to thank for bringing back his zest for life. The Hell's Kitchen star was at the centre of a storm last year over accusations of infidelity and a crumbling business empire.

The Book Of Eli

January 12th, 2010 more images more images Malcolm McDowell Los Angeles Premiere of 'The Book Of Eli' held at the Grauman's Chinese Theater.

Knightley Can't Cook

December 25th, 2009 more images more imagesKEIRA KNIGHTLEY is steering clear of the kitchen this Christmas - because her cookery exploits usually end in tears. The Pirates of the Caribbean star admits she is not a culinary expert, and can rarely rustle up a meal without creating a disaster.

BOOK SUMMIT

December 16th, 2009 more images Guest Speaker at the eBOOK SUMMIT addressing the media's rapid change from print to multimedia digital expansion.

Brooks And Yearwood's Fast Food Anniversary

December 15th, 2009 Country couple GARTH BROOKS and TRISHA YEARWOOD celebrated their fourth wedding anniversary with a meal at fast food restaurant McDonald's after their lavish dinner plans fell through. Brooks had hoped to whisk his wife and his kids from his previous marriage off for a special meal in Las Vegas on Saturday (12Dec09) after kicking off the first night of his five-year residency at the Wynn Encore Casino resort.

Ramsay Sued Over Unpaid Bill

December 11th, 2009 Celebrity chef GORDON RAMSAY is facing further financial woes - a dairy company has filed a lawsuit against the star over allegations his New York City restaurant failed to pay a food bill. The Hell's Kitchen cookery expert allegedly owes $101,000 (?63,125) to Dairyland USA for an outstanding order given to his Manhattan eaterie on Thanksgiving Day (26Nov09).

Stewart Attacks Rival Ray In News Show

November 19th, 2009 There's a new war of words stewing in America's TV kitchen - lifestyle queen MARTHA STEWART has attacked her rival RACHAEL RAY in a new news special. Interviewed for ABC news show Nightline, Stewart attacked Ray for confessing she cannot bake and revamping old recipes for a new cookbook.

Carlisle 'reality Tv Is Hell'

November 9th, 2009 BELINDA CARLISLE's appearance on cooking show HELL'S KITCHEN really was hellish - she suffered nightmares about invasive TV cameras for weeks after filming. The Go-Go's singer has in recent years appeared on a string of reality shows, including talent contest Dancing With The Stars and a celebrity version of Gordon Ramsay's cookery programme Hell's Kitchen in 2004.

Chef Floyd Dies

September 14th, 2009 Celebrity chef KEITH FLOYD has died at the age of 65. The British TV favourite was diagnosed with bowel cancer earlier this year (09) and passed away after suffering a heart attack at his partner's home in Dorset, England on Monday night (14Sept09).

Jessica Seinfeld: Absolved Of Plagiarism Charges

September 11th, 2009 Jessica Seinfeld, author and wife of US TV star Jerry Seinfeld, can finally heave a sigh of relief as the after getting reprieve from a copyright infringement case against her which was filed by another author, named Missy Chase Lapine, who had alleged that Jessica had plagiarized from her recipe book for her own book which also dealt with more or less the same subject. Missy Chase Lapine's book, titled "The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals" was published by the Running Press.

Mortensen Asks Tribespeople To Take Photos For New Book

September 9th, 2009 VIGGO MORTENSEN has teamed with leading South American anthropologists for a fascinating new photo book. The actor is collecting photos of indigenous life - taken by tribespeople in Paraguay - and plans to publish them in a new book released by his own publishing imprint, Perceval Press.

Peter Andre lands #1.5M cookery book deal

August 10th, 2009 LONDON - Peter Andre has reportedly landed a 1.5million-pound cookery book deal putting him on par with his estranged wife Katie Price, who has amassed great money publishing her own tome. The singer's progress may be envied by the hottie, say sources.

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Cookery school is serving up a treat - Oldham Evening Chronicle

Posted: 14 Apr 2010 03:12 AM PDT

'If you can't stand the heat – get in the kitchen'!

That's the message at Denshaw pub the Golden Fleece this year as students enrolling at a new cookery school begin to create their own culinary delights.

Budding chefs and food-phobics alike are getting the chance to experience the pressure of a professional kitchen, while picking up a few new skills along the way.

Cookery lessons at the restaurant and pub on Oldham Road, Denshaw, give the Average Joe a chance to brush up on their culinary skills over five personal sessions with the chefs.
Landlord and chef, Mark Flynn, tailors each course to the desires of his students.

He said: "Because the sessions are individual, just one or two people, I can listen to what people want – it's about teaching people how to steer away from convenience food and help them get what they want form fresh, seasonal, local ingredients."

As an added bonus, students get to shape the specials board and work a busy Saturday service in the sixth and final week, something which Mark admits has been received well by enthusiastic learners.

He said: "People are quite surprised by the laid- back feel in our kitchen, after seeing Mr Ramsey shouting and firing off on the television, but it is not like that at all.

"This gives people a chance to get in the kitchen, come up with their own starter for the menu and get the restaurant experience as a whole without formal training."

Mark, who has worked with celebrity chefs Gary Rhodes and Raymond Blanc, took over the gastro-pub in July 2009, bringing the restaurant back to what he describes as 'traditional cooking with a twist'.

From soups to salmon, hotpots to haddock, the cooks-in-training are put through their paces, mastering up to five different dishes during each session.

But the latest graduate from the Golden Fleece cookery school, Jill Evans, (36), had wanted to get more than just new skills from the sessions.

The self-confessed 'fussy eater' made a new year's resolution to come up with a new recipe every week, but it is only since joining the cookery school that she has truly started to try new foods.

"I knew that if I could learn how to make dishes the way I wanted I would try them, and I have found myself liking all of the recipes I have learnt."

The account manager, from Huddersfield, survived on cheese sandwiches and meat and potatoes before the course, a habit that would irritate her boyfriend, who it seems, has also gained from the course.

"He loves it now when I come home and make something different, I've benefited from the course so much - at good value for money.

"Just being able to look in the fridge at different ingredients and come up with ideas of dishes to make has been brilliant, something I really struggled with before."

Not everyone is so keen to get their hands on the kitchen's pots and pans.

Chef Mark says that he has witnessed a decline in the number of people wanting to work in the industry.

He said: "Either people don't want to do the long hours and hard work, or the television has portrayed it as a nasty job, but we have seen a trend of dwindling numbers people taking up formal training."

The course has proved a hit with the punters, though, with the busy chef now running several classes a week as well as servicing the restaurant.

Students are presented with their own portfolio of recipes at the end of the school to help them put into practice at home the skills they have gained.

Contact the pub on 01457 874910 for information.

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“Abhishek Rawat Cookery for Friends - New Kerala” plus 3 more

2010-04-17T12:13:00.001-07:00

“Abhishek Rawat Cookery for Friends - New Kerala” plus 3 more

Abhishek Rawat Cookery for Friends - New Kerala
Food File - Irish Times
Readers' Queries: The Evening News answers your ... - Edinburgh News
The Dangers Of 'Award-Winning' Food - WMUR.com

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Abhishek Rawat Cookery for Friends - New Kerala

Posted: 17 Apr 2010 04:49 AM PDT

April 16, 2010 : Abhishekh Rawat aka Shekhar, chote Thakur of 'Agle Janam Mohe Bitiya Hi Kijo' who never had been to kitchen in his onscreen life, loves to be in Kitchen when time permits. But the poor guy is missing that chance due to his busy schedule on the sets.

In a recent chit-chat with Abhishekh, he tells us, "I am very good at cooking, and my friends always compliment me about it. Whenever they come at my place, I cook Black Pepper Chicken for them. They love it so much that every time they are around they insist on it."

"But now due to the shoots, I won't get time to cook and make delicacies at my place. Even if I get holiday, my whole day goes out in sleeping and taking rest. So working in the kitchen is like history for me!," adds Rawat.

Apparently we have discovered a new Abhishekh, what say?

--SAMPURN

Your Yearly Horoscope for 2010:

Pisces Aquarius Capricorn Sagittarius Scorpio Libra Virgo Leo Cancer Gemini Taurus Aries

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Food File - Irish Times

Posted: 17 Apr 2010 09:42 AM PDT

The Irish Times - Saturday, April 17, 2010

MARIE-CLAIRE DIGBY

COOKING WITH CLASS: Whatever the reason - entertaining at home as a recessionary measure, increasing interest in knowing what's in our food, the growing popularity of "food TV" - cookery schools in Ireland are going forth and multiplying at a fierce rate.

TV cook and author Clodagh McKenna (above) is launching a series of classes at The Village at Lyons Cookery School in Co Kildare in June. McKenna, who has returned to live in Ireland after four years in Italy, will share her wealth of experience in Mediterranean cooking in a series of one-, two- and three-day classes, costing from €90. Pasta and salads, Spanish tapas, barbecue cooking and Italian summer feasts will be popular options, and the classes will be hands-on. The full schedule is available at villageatlyons.com.

Maggie Lynch, creative director of the Soul Food Co, a private catering company based in Killiney, Co Dublin, also runs some very practical classes. "Twenty meals in 20 minutes" is a four-week course on Wednesday evenings (7.30pm-9.30pm), starting on April 28th. Breaking reliance on ready meals and takeaways is the aim of this course, and you could easily save the €200 fee by learning how to put your own, much healthier and tastier, quick suppers on the table in just 20 minutes. See soulfoodco.ie, or telephone 01-2814039 for details.

Learning to cook in a professional kitchen is always a big draw, and the package put together by the Beacon Hotel in Sandyford, Co Dublin, is very attractive. Chef San runs the hotel's My Thai restaurant, and a three-hour Thai food class with him, plus dinner and one night's bed and breakfast, is on offer for €110 per person sharing. A cocktail-making class at Crystal Bar can be included for a further €8.50. The next class takes place on Saturday, May 8th. See thebeacon.com, or telephone 01-2915000.

Kenmare chocolatier Benoit Lorge is one of the attractions at the cookery school at Inish Beg, a private island estate off Baltimore in Co Cork, which offers some very luxurious self-catering accommodation. Lorge will be teaching a two-day chocolate course on May 15th and 16th. Next weekend, chef Chris Hedges is in the kitchen at Inish Beg, running a two-day programme called "Fabulous Food for Forks and Fingers". See inishbeg.com, or telephone 028-21745.

***

Foodies . . . get thee to Dungarvan this weekend where the Waterford Festival of Food is in full swing. There is a huge variety of free and ticketed activities to choose from, and the full programme can be explored at waterfordfestivaloffood.com

SUGAR AND SPICE

The Dublin Sugarcraft Guild, whose members are makers of extravangantly iced and decorated cakes, is staging an exhibition at the Stillorgan Park hotel in Dublin tomorrow from 1pm-5pm. There will be wedding and novelty cakes to admire, competition winners to inspire, and trade stands selling the latest sugarcraft tools and equipment. Admission is €5 (children free). If the bug bites, get your hands on Bake and Decorate (right), a lovely new book by Fiona Cairns (Quadrille, £19.99).

WEB WATCH

9beanrow.com

Aerospace lawyer Seáneen Sullivan was born to an Irish family in the Swan Valley in Western Australia, and moved to Ireland in 2006, "because Australia is just so far away from everything".

Last summer, she started her blog, winner of best newcomer at the recent Irish Blog Awards, "mainly to capture the stories behind the food, the anecdotes that give life to a meal," she says. Sullivan's excellent food photography bring her words alive, even though she says she works with "a bashed up, cantankerous, eight-year-old Olympus."

ON THE TRAIL OF GOOD FOOD IN KILKENNY

Kilkenny city and county are known for their wonderful craft workers - jewellers, potters, glass-blowers and artists. They're also home to a cosmopolitan community of artisan food producers, excellent cafes, and award-winning restaurants, who have banded together to form the Kilkenny Food Trail. The idea is that you can pick up a copy of the food trail guide and map, and plot a gloriously gluttonous path around the county. The guide and map are available from tourist offices, hotels, B&Bs and online at trailkilkenny.ie.

Food producers such as Goatsbridge Trout Farm, Lavistown gourmet sausages and Knockdrinna farmhouse cheese, will welcome visitors to their premises (always best to telephone before dropping in), and there will be lots of pit stops highlighted on the map for when a reviving cup of coffee, light lunch or more substantial dinner are called for. On the way, you can also visit the county's many craft workers, who have their own craft trail guide.

Pictured are Kilkenny Food Trail members Jackie Hoyne (above) in her Blackberry Café in Thomastown, and William Keogh (below), of Keogh's Model Bakery in Callan.

RAMP IT UP

Café Rua in Castlebar, Co Mayo, which was recently nominated as "deli of the month" and profiled in the UK Food and Travel magazine, is staging a "Wild Garlic Weekender" in both Rua (Spencer Street) and Café Rua (New Antrim Street), this weekend. "It is nothing more than an excuse to shout about one of our favourite ingredients of the year. We'll have delicious wild garlic mayo and pesto available to buy and sample in the Spencer Street deli, and wild garlic and potato soup, fritatta with St Tola goat's cheese and wild garlic, and chicken wrapped in Gubbeen bacon and wild garlic on the menu in the cafes," says proprietor Aran McMahon.

See caferua.com

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Readers' Queries: The Evening News answers your ... - Edinburgh News

Posted: 17 Apr 2010 09:42 AM PDT

Readers' Queries: The Evening News answers your questions
Is there a burning question about Edinburgh or life in the Capital which you are desperate to have answered?

Maybe you have been searching endlessly for the right place to buy a special present or an unusual cookery ingredient.

Perhaps you would love to trace an old school friend you lost touch with years ago, or maybe you have always been intrigued to know the history behind a local landmark.

Well, whatever the nature of your query, help is at hand.

The Evening News will strive to get the answers you have been looking for.If you would like to take part simply click here to email your question to queries@edinburghnews.com.

The Dangers Of 'Award-Winning' Food - WMUR.com

Posted: 17 Apr 2010 09:49 AM PDT

Copyright 2010, Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
The story The Dangers Of 'Award-Winning' Food is provided by LifeWhile.

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“Abhishek Rawat Cookery for Friends - The Gaea Times” plus 3 more

2010-04-16T12:07:00.001-07:00

“Abhishek Rawat Cookery for Friends - The Gaea Times” plus 3 more

Abhishek Rawat Cookery for Friends - The Gaea Times
TRISHA YEARWOOD'S COOKERY BOOK ANOTHER BIG HIT - New Kerala
Yearwood’s Cookery Book Another Big Hit - The Gaea Times
Caroline Elderfield - Journalism.co.uk

Abhishek Rawat Cookery for Friends - The Gaea Times

Posted: 16 Apr 2010 06:09 AM PDT

Abhishek Bachchans Gift to Shawn

Abhishek Rawats hatke choice

Agle Janam team gets a break!

Abhishek leaves, Vivek comes

Abhishek Rawat is forgetful

Tense suhaag raat in Agle Janam

Agle Janams Actor Hits Big screen!

Abhishek and Vidya admire each other

Abhishek-Asin in Ashutoshs next

Agle Janam on sport ground

September 18th, 2009 Agle Janam... will keep Laali's regular rona dhona on hold for sometime and will move to the Kabaddi ground.

Laali was conscious: Shekhar was confident

Hat Trick for Akangsha Rawat!

Janmashtani specials on ZEE

August 7th, 2009 Zee TV is coming up with a special show based on Janmashtami. Most of the popular Jodis of the channel will be performing on the show.

Can a Man and Woman be just friends?

August 1st, 2009 The question on a man-woman friendship has always remained unsolved. Some say they can be "just" friends and others say it is not possible.

Mika and Chitrashi Rawat too enter the Jungle!

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TRISHA YEARWOOD'S COOKERY BOOK ANOTHER BIG HIT - New Kerala

Posted: 16 Apr 2010 05:19 AM PDT

TRISHA YEARWOOD has scored another big hit - on the New York Times Bestseller List.

The country star's new book, Home Cooking With Trisha Yearwood, has debuted at number two on the literary list.

The book is a collaboration between the singer, her mother Gwen and sister Beth.

It's Yearwood's second cookery book - Georgia Cooking in an Oklahoma Kitchen landed on the New York Times Bestseller List in 2008.

--IANS-WENN

Your Yearly Horoscope for 2010:

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Yearwood’s Cookery Book Another Big Hit - The Gaea Times

Posted: 15 Apr 2010 06:06 PM PDT

Book Launch

March 13th, 2010 more images Anne-Marie Martinez Jen Groover celebrates the launch of her book 'What If' and Why Not'' at Greenhouse New York City, USA.

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Caroline Elderfield - Journalism.co.uk

Posted: 16 Apr 2010 08:25 AM PDT

Skills categor(ies): • Sub-editors • Copywriters • Feature writers

Specialism(s): • Food • Wine • Winter sports • Cookery • Restaurants • Music

Regular contributor to: Laithwaites, Sunday Times Wine Club, Woman's Journal and a wide range of IPC titles.

Telephone: 01844 342933

Mobile: 07913 3721367

Email: elderfieldcopy@freelancejournalism.com

Location:
Nr. Princes Risborough
Bucks
United Kingdom

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“Learn to cook like Jamie in Morocco – 4 nights from ... - PRLog (free press release)” plus 2 more

2010-04-15T12:02:00.001-07:00

“Learn to cook like Jamie in Morocco – 4 nights from ... - PRLog (free press release)” plus 2 more

Learn to cook like Jamie in Morocco – 4 nights from ... - PRLog (free press release)
Cookery school is serving up a treat - Oldham Evening Chronicle
Ask Lonely Planet: Head for the Italian hills - New Zealand Herald

Learn to cook like Jamie in Morocco – 4 nights from ... - PRLog (free press release)

Posted: 15 Apr 2010 08:33 AM PDT

PR Log (Press Release) – Apr 15, 2010 – Fleewinter offers cookery classes at a variety of destinations in Morocco including Marrakech and Essaouira (where the classes are free during the months of May and June). The half day classes cost from £30 pp.

The cookery classes includes visiting the local souks with a chef to purchase ingredients and spices, just as Jamie did, before returning to the Riad for a private demonstration and lesson in making Traditional Moroccan tagines and salades.

The free course currently being offered at Essaouira includes accommodation at the brand new Rebali complex comprising 6 luxurious Riads, located in the village of Sidi Kaouki on the Atlantic coast (20 minutes south of Essaouira) and just 100 metres from the beach.

The 6 properties, which have from 2–5 bedrooms, have been built in a traditional Riad style but with high-tech functionality; all have private gardens, roof terraces, balconies and fully fitted kitchens where you do your cooking class.

The price of a four-night break is from £390 pp (2 sharing for bookings in May and June) which includes four nights' B&B in a Riad, flights, transfers, a free half day's cookery course and Fleewinter's unique insider's guide notes to Morocco (price for accommodation and cookery course only is £160 pp).

Fleewinter also offers cookery classes in Marrakech with accommodation from just £40 per person per night (2 sharing).

For further details or bookings call (020) 7112 0019 (www.fleewinter.com).

~ ends ~