And here was our new challenge.  How to navigate a favorite DC haunt; the Daily Grill ( at M and 18th Streets, NW)

After perusing a lengthy, but of so calorific menu, here is where our food selection skills paid off.

There was nothing and I mean nothing on the menu for lunch as is that would have done a body good.  Except for ordering the salmon at $23 for lunch( I never mind spending money  on my body, but at $23 for lunch, come on)

 So what did we end up doing.  I ordered a bowl of the gazpacho soup and a side salad and barb has the salad too, but the shrimp cocktail instead of the soup. 

 Was it good?  Yes, the gazpacho was tangy and cooling and had lots of cooked strands of sweet onions added ( a nice touch, I love onions), but the side salad was just ordinary.  Barb’s shrimp were large and tender and for sure satisfying.

So sometimes in a restaurant, you just can’t deconstruct menu items to suit your diet. Everything in this restaurant was large portions of meats, sandwiches, burgers, steaks and the like; there was nothing to mix and match with.   Sometimes you have to look up in the appetizer sections and piece things together. As we did.

But a good lesson here for those who may be stuck with a restaurant not of their choice and who are serious about making the meal as healthy as it can be.

 Next up: We are going to a National Game soon and will report from the “trenches” so to speak on the food offerings for baseball fans everywhere!

Remember with fresh tomtatoes to keep them at room temperature so the flavor is preserved.  And try to use them up within 2-3 days from purchase for best results.

Here is one of my all time favorites to prepare:

GARLICKY TOMATO SALAD

Dressing;

3 garlic cloves, minced

1 Tbsp red wine vinegar

2 tsp lemon juice

1 tsp olive oil

1 tsp Dijon mustard

salt and pepper

Salad:

4 plum tomatoes, sliced

2 yellow tomatoes, diced

20 cherry tomatoes, halved

16 fresh basil leaves

1. Combine the ingredients for the dressing and set aside.

2. Toss together the salad ingredients. Add the dressing and toss well.

As you all know I have been in Africa and the trip was so good that my head has been wrapped around it ever since we have been back.  Lots fo catch up and so this blog suffered some lapses.  But I am back and wil be back this summer with recipes, restaurants, products and all thoughts on food!

In the meantime, I thought I would add an excerpt from my Trip Report on Africa I did on www.fodors.com  . As mentioned before I departed, I was going to do a radio show form Africa.  Pierre Wolfe( www.pierrewolfe.com ) host of the Dining and Travel, Business Talk Radio, Sundays 3-5pm EST, had me on from Africa on June 1st!

What a blast. 

We broadcast from the Azure Restaurant located in the ultraglamourous Tweleve Apostles Hotel in Camps Bay, Cape Town.  the show consisted of me, the executive chef, Roberto Cavahlo and the awardwinning sommelier, Luvo Nteso. 

Here is excerpt from my trip report.  To view the entire report which contains LOTS  of food experiences, log onto www.fodors.com.  Click on TALK.  Then click on AFRICA AND THE MIDDLE EAST.  My Trip report is entitled: Just Back from South africa and Botswana: The Best Trip in 20 Years of International Travel.

I’ll be back this Sunday with more YOU CAN EAT THAT  news: recipes, products and more!!

June 1st: Dinner: Radio, Food and Wine

As some of you know I posted here before I left that I would be doing a radio show from Africa! I began doing segments for the Dining and Travel Guide with Pierre Wolfe, a famous chef here in the states who broadcasts every Sunday 3-5pmEST and can be heard in 60 syndicated markets on Business Talk Radio.

Anyway, before I left I did his show and when my publicist told him I was going to be in Africa the following week, he wanted to broadcast from Africa!

We were already scheduled to dine at Azure, the restaurant in the Twelve Apostles Hotel during broadcast time, so this was all perfect.

Once the restaurant and hotel happily agreed to be on the show, they made all kinds of lovely arrangments with us.

They sent a car to the Cape Grace to pick us up and upon arrival a team of managers greeted us at the door to welcome us. It was quite the scene.

We started off having drinks with the General Manager of the hotel, Jeremy Flowerday and then were quickly joined by the executive chef, Roberto Cavalho and the award winning sommelier, Luvo Nteso. We had a ball sitting around sipping elegant South Africa wines.

The Twelve Apostles is quite the hotel. Had it not been our first time in Cape Town where we wanted to be a bit closer to the city, we would have stayed here. Not that anything is to be taken away from the Cape Grace. We loved it there. Just after seeing the 12 Apostles, it is also our kind of hotel, it was just too far from the center of things for a first time visit we felt. It was a great mixture of funkiness, warmth and a dramatic setting afronting the sea.

After enjoying our drinks we were ushered to a fabulous table to have dinner. The meal was incredible. We started with a crab cocktail served in a martini glass and then shared their infamous seafood platter,: an assortment of clams, mussels, calamari, kingklip and all sorts of vegetables with the crowing achievement: a hanging disply of prawns. The prawns were skewered onto a hanging metal rod that towered over the seafood resting on a large platter below. Roberto Explained this is the typical Portuguese preparation; his background is as such.

We enjoyed a flourless chocolate tart with rooibos ice cream and a luscious cheesecake. All washed downed with wines Luvo selected for us.

Wrapping up dinner with fabulous service, we were then brought upstairs to a private room to do the show.

The show started with me describing my first impressions of Cape Town and South Africa and then going into our meal at Azure. Pierre was so gracious as to really give a nice plug to the Twelve Apostles Hotel and Azure, he kept repeating it all throughout the show.

Then we took a little break and then Roberto and Luvo came on to describe more in depth all about the menu and wines and trends in todays South African dining scene.

Everyone had so much fun and Jeremy was most pleased.

Alas, we are not done yet… more drinking in the bar again. After dinner drinks for all! We spent more time with Jeremy and Roberto( Luvo had to go) . We discuss everything from politics to food to our families and our travels. As it happened we somehow got onto a discussion of American football and Jeremy was so intrigued as to understand it. So my husband spent about the next 45 minutes discussing how football works. Both Roberto and Jeremy were glued to his every word ( I don’t know if it was out of courtesy or that they were generally interested!)

Anyway, a most delightful evening and we were indeed treated like rock stars. They insisted on picking up the tab for everythng and as much as we even tried to leave a generous tip, they would not hear of it. I’m going to be sending a little bit of Virginia to them: I’m planning on a basket filled with native Virginia foods and wine and perhaps I will enclose a football magazine or two!!!

It’s nice to have some new friends in the culinary world. Roberto and I have exchanged e mails since.

I’d highly reocmmed a dinner at Azure as it is so relaxing and the scenery can’t be beat. Or at the least have a drink in their funky bar, its decorated so wildly, but tastefully and is much fun.

The driver is ready for us and off we go back to the Cape Grace having just spent a fabulous evening of fun, new friends, and indulging in the best food and wine.

I later caught up with a gal from Atlanta, Lisa, who I met my very last day at Singita ( they were coming in and we were leaving). We had arranged to meet each other before both of us left.( we know each other from fodors.com) When we met, she was with 3 other friends and her husband and she told me she heard the show and commented how fun it was to listen knowing that she was going to meet me later in the trip!

All in all a magnificent evening and one of my favorite radio shows I have done.. ever!

Last Sunday I was on the Dining and Travel Guide with Chef Pierre Wolfe on Business Talk Radio ( syndicated in 60  markets throughout the US, www.pierrewolfe.com). We discussed all things diabetes and making foood for people with diabetes much more flavorful.  I had a ball, and when Pierre found out I was going to be in Africa this week, he was excited to have me broadcast with him from Africa!

So this Sunday, June 1st  at 4:20EST( 10:20pm for me!) I will be on the air from Capetown broadcasting from the fabulous Azure Restaurant located in the stunning location of Camps Bay right on the water.  The restaurant is situated in the famous Twelve Apostles Hotel and Spa and scenery is just magnificient. Think glorious mountains dropping deeply into the water.  It’s one of the finest places from which to enjoy the South African sunsets.

I will be joined on air with their awardwinning chef and awardwinning sommelier.  Attached is detailed about Azure in case anyone might be planning a trip to South Africa. We are going to talk about my impressions of South African food and the chef and sommelier will talk about their passions.

Anyway, go to the website to find the station that works for you to listen.

Go to go finish packing now….

Here is the attached blog all about today’s show.  And many of you will recognize the first guest, the chef Jacques Haeringer from our very L’ Auberge Chez Francois in Great Falls! You will click on the “find a station” so you can tune in.

Anyway, for more information about Pierre and all is wonderful contributions to the culinary world go to  www.pierrewolfe.com

Here is all about todays show, please tune in.

Monday, May 19, 2008

Diabetic Cooking, Mexico and Central America, Jacques Haeringer, Maison Louis Latour

This Week on

Americas Dining and Travel Guide

Sunday, May 25

Live on Business Talk Radio Network

find a station –download previous shows

First of, let me wish you a fun filled Memorial Day weekend, and give thanks to those who serve our nation and to our fallen soldiers.

3:00 PM EST
Once again, meet my associate host Jacques Haeringer, Chef de Cuisine at the legendary L’Auberge Chez Francois in Great Falls, Virginia. Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques specializes in reinterpreting Alsatian and French cuisine for American palates. Joining Jacques is Mr. Ducker, representing the world famous wines of Maison Louis Latour from Burgundy, France. Maison Louis Latour is the producer of some some of the finest Burgundian wines. The Latour family themselves have been viticulteurs since the 17th century.

3:40 PM EST
Robyn Webb, Author of You Can Eat That. Robyn Webb is an award winning nutritionist and is nationally recognized in diabetes management, plus is the author of 11 cookbooks for diabetics.

4:00 PM EST
Rob Sangster and Tim Leffel, authors of Traveler’s Tool Kit: Mexico and Central America. This book contains valuable information on the aforementioned areas and is essential to enjoyable travel. Rob Sangster is a remarkable individual, who after many successful undertakings, came to the conclusion that living fully is infinitely more important to him than earning the last dollar. I had the great pleasure of meeting Rob personally, broadcasting America’s Dining and Travel Guide while laying on his bed in Nova Scotia. Don’t get the wrong idea–it was the only place where two phones were available to us. Joining Rob Sangster is co-author Tim Leffel, who lives in Nashville, Tennessee, and is author of two books: The World`s Cheapest Destinations, and Make Your Dollars Worth a Fortune. You cannot afford to miss Sunday’s broadcasts…

The World A La Carte

A free travel and dining podcast

Last week’s podcast on The World A La Carte featured an interview with the Captain of the Regatta Cruise Ship, live in the Mediterranean Sea. The Regatta is part of Oceania Lines.

Recipe of the Week
Gazpacho- Spanish Soup

3 medium size tomatoes, halved, seeded, diced
1 cup cucumber, peeled, seeded, diced
1/2 red bell pepper and 1/2 green bell pepper, seeded, diced
1 small red onion, peeled, diced
1 large garlic clove
1 slice of bread
2 1/2 cups of tomato juice
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar

salt and pepper to taste

Summer is almost here; this a great, cold Spanish soup. Directions: Tear bread into small pieces, place all veggies in food processor and process till smooth, add all remaining ingredients, process again till smooth and chill.
Bon Appetit and so long

-Pierre

Posted by Pierre Wolfe at 9:44 PM 0 comments

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My dear husband and I are off on a trip of a lifetime to South Africa and Botswana for three weeks, but I promise upon my return, I will report on all especially my thoughts on the food.

One of the reasons I decided on becoming a nutritionist ions ago had a little do with Africa.  I was stuyding nutrition at Syracuse University and was pretty sure I did want to actually become a nutrtionist. but when an assignment in my public health class was to research a foreign country and their nutritional habits, I chose Africa.  The images of starving and malnourished Africas pervade our media, however, I reported on something entirely different.

Through research I discovered that in many of the African countries their diet is so high in fiber that diseases such as cancer and diabetes were virtually unknown.  Now this research was done in 1979 when I was attending SU, and things have probably changed, but it was enough to convince me that if a foreign country such as Africa could have better health stats that the US, we could learn from these cultures to improve our own health.  We are supposed to be the most advanced and most developed nations on earth and yet our health stats can prove to less than ideal.

So intrigued by this idea, it cinched the deal for me to become a nutritionist.  And so dear readers, I ‘ll let you all know what I discover about the traditional foods of Africa! I know so much abuot other cultures and their food, but Africa is a new one for me, so this will indeed be an adventure in more ways than one!

Stay tuned! 

 We’ve been a tad busy with Barb out of town and me doing lots of pulbicity for my newest books: YOU CAN THAT: AWESOME FOOD FOR KIDS WITH DIABETES.  So we’ve skiped a few meals over the past few weeks ( don’t worry, we are still eating our meals!!)

But we’ll be back mid June and with the next adventure: Tackling food at the Baseball Game.  That’s right, Barb and I go to a Nationals game and we will uncover if there really is anything worth eating at the ball park!

Stay tuned!!

There have been many, but my most prized has got to be exquisite balsamic vinegar from Italy.  Rich, almost syrup like, the bottles almost never make it home for I ma apt to keep taking little tastes here and there before I ever step back into this country.  

As much as I would like to be overseas all the time, well.. that scenario will just have to wait a few years.  So finding a balsamic vinegar with the same taste and consistency as my finds in Italy have proven to be a challenge… until now.

A few weeks ago I discovered in my local Whole Foods and magnificent product called Balsamic Syrup, a boiled down, sweet, maple syrup consistency balsamic vinegar.  In several flavors, I opted just to try the Original and was not disappointed.  It comes in a small squeeze bottle so you can make those elegant drizzles over summer tomatoes just like the culinary pros do.

So if you have a passion for balsamic vinegar as I do, I think you’ll find Rolands Balsamic Syrup a little slice of Italian heaven.

At your locals grocers.  www.rolandfoods. com

Both ladies were so taken with the recipe, I thought I’d share it with all of you as well.  The Italian Frittata is easy to make and they two recipe testers said it was most flavorful and they would serve it again and again!

CANNELINI BEAN FRITTATA

6 servings/ serving size: 1 ( 2 inch) piece

preparation time: 15 minutes

cook time:26 minutes

2 tsp olive oil

½ small red onion, minced

2 garlic cloves, minced

2 Tbsp finely minced prosciutto

1/2 cup canned cannellini beans, drained and rinsed ( or any other white bean)

3 eggs

4 egg whites

1 tsp fresh chopped rosemary

1 Tbsp Parmesan cheese

pepper to taste

1. Preheat the oven to 350 degrees.

2. In a 12 inch non stick oven proof skillet( or use a cast iron skillet and first coat with cooking spray), heat the oil over medium heat. Add the onions and garlic and saute for 3 minutes. Add in the prosciutto and beans and saute for 2 minutes.

3. Whisk together the eggs, egg whites, rosemary, Parmesan cheese, and pepper. Add to the cannellini beans and cook for about 5 minutes until the bottom is set.

4. Transfer the skillet to the oven and bake for about 12-15 minutes until the top is no longer runny. For extra color, turn the heat to broil and broil for 1-2 minutes. Cut into wedges and serve.

 I was in NY this past weekend to do the Today in New York show.  I was on air to discuss my newest book, YOU CAN EAT THAT: AWESOME FOOD FOR KIDS WITH DIABETES.  All in much fun , but the greatest thrill  for me was to be in NBC studios. 

Sure I took the hokey tourist tour of NBC many years ago and even dined at the Rainbow Room ( its in the same complex at 30 Rock) a few times when I lived in NY.  But nothing was as thrilling to be walkng the halls where the greatest entertainers have walked before.  The studio, 6B, had hallways lined with photos of Conan O’Brien with every luminary from the world of entertainment you could think of.  I even sat in a directors chair from the Conan O’ Brien show!

Arriving at 5am was a trip, you’d think I would be the only one in the building.  Upon arrival, there was a season wrap up party for Saturday Night Live, so the place was teeming with bleary eyed partiers.  Ah… New York, the city that never sleeps.

I hope I get asked aback and who knows what kind of revelry will be awaiting me again at 5am!!

 ( I am going to ask if the tape of the show can be put on my website, so stay tuned!)