Tags >> Celebrity Chefs
Jun 09 dolcedebbie | Comment (0)
Since the Turks made the original version in the 1300s, baklava has gone through a lot of changes. Over time, cinnamon, cardamom, and cloves were added to give it more flavor.
Now, in the 21st century, it's time to pump up the flavor once again. When we were visiting Mykonos, Greece, Barry fell in love with the pistachio baklava, so I substituted pistachios for the walnuts frequently found in baklava recipes here in the states. I then added anisette, cocoa, and chocolate to really kick it up a notch. The sweetness of the honey balances the cocoa and dark chocolate, and the anisette gives the dish a bright, fresh flavor.
So come with me to Mykonos, and try my Chocolate Pistachio Baklava. - Debbie
Nov 03 dolcedebbie | Comment (2)
Tagged in: Celebrity Chefs
You never know what is waiting for you around the corner. Well, for me it was a chance of a lifetime with More Magazine in New York.
About two months ago I received an email from a freelance writer looking for women between the ages of 40 and 60 who were re-inventing themselves. Well, it sounded intriguing, so what the heck, I fit those two requirements, so I replied. I explained how for 24 years I had made my career working in the corporate world and as a Personal Trainer and Cycle Instructor and over the last couple years have made the transition into the culinary world, following one of my deepest oldest passions, cooking.
Well, much to my great surprise, I received a phone call about 3 weeks ago from…MORE MAGAZINE! It was editor Patti Greco asking me if I was still interested in participating in an article about women re-inventing themselves and spending two hours being mentored by a celebrity in my field of interest, for my area of interest the celebrity would be chef B. Smith! Oh my goodness now I really feel as though I’m dreaming. Of course I still want to participate, and to top it all off, they were going to fly me into New York City for the mentoring session with B. Smith and for a photo shoot and to prepare one of my original recipes for her.
Upon arriving in New York City, the first thing on the list was of course shopping, I was going for a fitting the next day, but what would I wear for that? After a long day of shopping at Bergdorf’s, I finally found the perfect outfit. After a fantastic dinner at Bobby Flay’s Bar Americain with a friend, I was off to get some rest for the following day. Not only would I be going for a fitting for my photo shoot with B. Smith for More Magazine, but would also be meeting with amfAR to discuss our upcoming charity event (more to come on that in my next blog). The fitting went perfect, in the end they actually liked my outfit so well, I just wound up wearing my own clothes.
The big day arrives, I’m really excited so I rush down, hail a taxi, give the driver the address, thinking this would be sufficient, but instead I’m asked where the address is, I tell him across from Bloomingdale’s, everyone knows where that is, at least one would think a taxi driver in New York City would at any rate, but this one didn’t. So, in a panic I made a couple of calls and of course no one answers, but thanks to Barry and his Google phone and Google maps, we find the needed cross streets and arrive just in time. I’m greeted by Daisy, Associate Photo Editor, who whisks me off to meet the hair and make-up guys Nelson and Jordy. What a great time I had with these guys, and what a great job they did. Then while Jordy is finishing my eyes, B. Smith arrives, what a gorgeous lady which is equaled by her kindness and generosity.
Now for the shoot. It was just like you see in the movies, the photographer was such a sweetheart and made me feel so comfortable about being in front of the camera that I forgot it was even there. Before I knew it two hours had passed and I had received some great advice on my future direction as a chef. So make sure and look for and buy the February issue of More Magazine. I know I will!
By the way, for anyone who is curious about what I prepared for B. Smith, it was…..my Pistachio Encrusted Curry Sea Bass.
Sep 25 dolcedebbie | Comment (0)
Sep 12 dolcedebbie | Comment (0)
As I said, I’ve been cooking for 40 years, but have never been classically trained and so I was a little unsure which class to take. So of course, I decided it would be a great idea to take both the basic and advanced chef’s boot camp. So two classes it would be - 5 days in each one. After weeks of waiting, I arrived at the beautful CIA campus in Hyde Park, NY.