What's your take on the roles of men and women in the kitchen?

• 4 tablespoons olive oil
• 8 cloves garlic peeled
• 1 1/2 cups red onion chopped
• 1 tablespoon Ras el Hanout
• 1 cup bell pepper chopped
• 5 bay leaves
• 1 whole chicken cut into 8 pieces and trimmed of
• excess fat 3–4 lbs
• 1/2 cup green olives
• 1 whole preserved lemon chopped and deseeded
• fresh lemon is also fine deseeded
• 1/4  pound carrots in large chunks
• 3 fennel bulbs quartered
• sea salt
• 2 cups hot/boiling water
• 1 cup chopped fresh parsley optional

1. Heat oil in large pot on stovetop at medium heat.
2. Once oil is hot add garlic red onion and Ras el Hanout and stir to sauté for three minutes.
3. After 2 to 3 minutes add bell pepper and bay leaves and stir.
4. Once onions and peppers have softened push to the side and then add chicken. Turn heat to high and brown the chicken on all sides.
5. Add green olives lemon carrots and fennel as well as salt to taste approximately 1 tablespoon. If using lemons in brine adjust salt accordingly.
6. Stir to mix all ingredients well.
7. Turn heat down to med-low.
8. Add hot water.
9. Cover and cook on med-low for 45 minutes.
10. Garnish with fresh chopped parsley and serve over plain rice or couscous.

What exotic ingredients have you experimented with lately?

Have you noticed that the pomegranate has risen to rock star status in the fruit world as of late? Although prominently featured in Renaissance art depicting mysterious and forbidden ideals many felt that Eve gave Adam the pomegranate not the apple it has now reached near sainthood for its healing properties. The city of Granada in Andalucía Spain is named for this storied fruit and the semi-precious garnet stone is so named in homage to the deep dark Bordeaux red hue it shares with the fruit’s glistening little jeweled seeds. Its exotic bright flavor is brimming with powerful antioxidants – so it’s no wonder it’s a main ingredient in just about every healthy beverage. For an even better treat try keeping fresh pomegranates at home to add to yogurt in the morning or spoon over a spinach salad. It seems intimidating to tackle at first but I’ve used this method to get the most out of the fruit with the least amount of mess. They are typically in season starting late October and run until spring comes.

For peeling pomegranates you need to wear an old shirt that you don’t mind getting permanently stained. With a sharp paring knife split the fruit in half then into quarters; it will bleed red liquid all over so be sure to use a large cutting board and have paper towels handy to sop up the liquid. Now with your fingers gently free the garnet seeds of fruit from the white pith. If you pull the opposite ends of the quarter of fruit apart some will pop out easily but you will have to carefully remove the white webbed covering. The remaining seeds will be clustered in groups and attached to the white pith. Gently pry them off into a bowl. Make sure there are no white bits clinging to the seeds. If covered they will keep in the fridge for up to four or five days.

How will you incorporate this nutritious juicy fruit in your home?

Photo Credit: friseewaltz.files.wordpress.com 

Now that Endometriosis Awareness Month is over I’d like to encourage everyone to continue to spread the word about this misunderstood disease. 

Looking back our efforts last month included an online auction as part of the Fourth Annual Blossom Ball. 

Raising awareness for a disease that affects about 176 million women and girls worldwide should go beyond just one month so let’s work together to continue spreading awareness about it beyond March. 

Here are a couple ways you can continue to help:

1. Spread the word via Facebook Twitter and other social networking sites by sharing this blog post.
2. Make a donations to help fund research and support the cause. 

Will you join me in raising awareness for endometriosis beyond the month of March? Let me know in the comments below. 

Photo Credit: Bravo TV

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March is Endometriosis Awareness Month and as a survivor of the disease and co-founder of the Endometriosis Foundation of America I am pleased to announce that the Fourth Annual Blossom Ball will take place tomorrow night.

This gala event is hosted in support of our efforts to increase disease recognition provide advocacy facilitate expert surgical training and fund landmark endometriosis research. To find out more about the event please click here.
 

 
I'm very excited for sultry Cuban singer Cucu Diamantes to perform at the Ball. She's just what we need to get people out of their seats and on the dance floor!
 
I would like to encourage all of you to help spread the word about this misunderstood disease.
 
One great way you can help support our efforts is to participate in our online auction that is currently running until March 29.
 
Will you join me in raising awareness for endometriosis?

Photo Credit: Endofound.org

1. This leather outfit wins hands down. I loved the Balenciaga vest and gorgeous Boudicca pants.
   
   
   
2. This Alamo sundress in coral silk just felt lovely in that hot summer breeze. I think that you could wear it a lot in St. Tropez or Capri during the summer. It would also be great to mix with a vintage gold Chanel chain belt.
   
   
   
3. My third favorite is this white Bruno Cucinelli T-shirt with these rust-colored Gucci jeans with gold details. This is really how I like to dress all the time. I felt most like myself in this outfit.
   

Which one of these outfits was your favorite?
 
On another note last week marked the beginning of Endometriosis Awareness Month. As an endometriosis survivor and co-founder of the Endometriosis Foundation of America this cause is extremely important to me. Throughout the month of March I’ll be spreading awareness about the disease on PadmaLakshmi.com and showing you how you can help too. Stay tuned.

Photo Source: Bravo

• 1 Top Chef tee shirt
• 1 Top Chef apron
• Top Chef: Masters Season 1 DVD set
• Top Chef: Chicago DVD set
• Top Chef: Las Vegas DVD set
• Top Chef Cooking Tools
• 1 Set of Top Chef plates

And while only one chef will earn the title of Top Chef making it to the finale is an incredible achievement that should not be overlooked – so in the spirit of the runner up I'm also giving away a smaller prize which will include:

• 1 Top Chef tee shirt
• 1 Top Chef Apron
• Top Chef Masters Season 1 DVD set

To enter to win either of these fun prizes leave me a comment below telling me who you think will win the grand prize and the title of Top Chef. I will choose the winners at random and announce them later this week – good luck! And don't forget to check out more Top Chef goods from ShopByBravo.

UPDATE – The winners of the grand finale giveaway have been chosen: Katalina Calderon is our grand prize winner and Roy Faircloth is our runner up!

Thank you to everyone who entered to win and stay tuned for more exciting giveaways down the road.

We tried to make giant snowmen but quickly discovered we had very little snow to work with!

This challenge was so great to watch—not only to see the contestants up so close cooking but also to watch these culinary giants go at it in the same small kitchen. Also what you didn't see is that I smashed the little window that Emeril and I were looking into as I opened it—almost right over Anita Lo's head! How embarrassing. We gingerly cleaned up the glass and luckily the competition wasn't affected.

All three masters left pretty detailed signs of what they envisioned for each dish and it was really cool to see them communicate without talking to our chefs. All three dishes were Asian but so different. In the end Sarah’s cod and crab in coconut curry won hands down. It was so interesting with the amaranth green and the dish was surprising and had such a depth of flavor. My mouth was on fire from Paul's dish—the chili was just out of balance. And the rest of his dish was so delicate that the chili felt even more spicy than it would have in any other dish. Lindsey's dish was tasty but would have benefitted from a bit of editing. There were really no bad dishes but Sarah’s deserved the 20k hands down! How amazing is it that she could work with a cuisine that she had no confidence in and ace it? Go Sarah!


Now the fire and ice challenge. I was so curious to see what the chefs would come up with. I was hoping for more fire than ice because it was very very cold. Lindsey's Bloody Mary wasn't very tasty and we felt that it didn't stretch the concept in any way. The same could be said for her whole dish actually. The mere fact that Sarah rolled out handmade cannelloni for 150 people was very impressive. And her baked dish was piping hot which hit the spot at that party as the doors were open and you could literally see our breath. Sarah's agrumi was a favorite too. I thought her frozen sformato mousse was really creative. Paul's dish was yummy but to me Sarah took this whole episode. It was also really good to talk to a lot of the local chefs and restaurateurs of Vancouver. The food in that city was so varied and delicious. In fact after the cocktail party we went out for ramen with Marco Canora before the judging table that night. No one turned on the heat in the train station where we did the judging table. In spite of wearing a turtleneck sweater dress from Altuzarra my favorite new designer I woke up the next day with a massive cold. Luckily we had enough down time so I could recover!

Photo Credit: Bravo

UPDATE – PadmaLakshmi.com members Kavita Andrew Sharareh are the lucky winners of the Top Chef tee shirts and aprons.

For those of you who weren't so lucky don't despair – I'll be doing a grand finale giveaway next week so be sure to check back for another chance to win.

Congratulations to our winners!

• You must be a registered PadmaLakshmi.com member to enter. Learn how to sign up by clicking here.
• This contest is open to users within the United States.
• Winners will be contacted via private message to their PadmaLakshmi.com inbox and by email. If our team does not hear back within 24 hours a new winner will be selected in your place.
• Limit one comment per entry. Multiple comment entries will not be considered.
• This giveaway ends at 12:00pm PST on February 23rd 2012.

• 10 fresh or dried dates pitted cut into chunks
• 4 plum tomatoes seeded with the juice squeezed from them
• 13 ounces pickled chipotle peppers in adobo sauce
• 2 cloves garlic
• 1/3 cup honey
• 1 teaspoon coarse sea salt

Instructions

In a blender or processor combine all the ingredients and blend until they make a thick paste. Pour into a deep saucepan and cookover medium-low heat for about 5 to 6 minutes adding 1/4 cup of water halfway through and stirring. Cool and then store in an airtight glass jar. Makes about 3 1/2 - 4 cups.

Do you like the spicy sweet flavor as much as Francesco and I do? What other flavors leave you craving more?

Photo Source: nuecesydulces.mx

• 1 teaspoon finely diced freshginger
• 14 teaspoon cardamom powder
• 14 teaspoon ground cloves
• 3 teaspoons loose Darjeeling tea or other strong black tea
• 3 teaspoons brown sugar
• 1 cup whole milk
• 2 teaspoons honey

 
Instructions

In a saucepan bring the ginger cardamom and cloves to a boil with 4 cups of water. Reduce the heat to a simmer and add the tea sugar milk and honey. Simmer 2 to 3 minutes while stirring to dissolve the sugar. Strain the tea into cups and serve hot. Serves 4.
 
How do you like to spice up your coffee or tea? Share your ideas in the comments below.

Photo Credit: Journey Kitchen

Make Your Own Salsa

Since they age quickly the key is to make sure you use them up before they get to such a sorry state! Thankfully there are plenty of ways to do that; scallions have a mild pungency that's versatile enough to go into just about every savory dish. A few examples:

1. Slice green onions as thinly as possible then toss a handful into a garden salad.
2. Make a four-ingredient ginger scallion sauce to drizzle on eggs chicken and fish.
   
   For four more suggestions keep reading.
   
   
3. Make Chinese scallion pancakes for a hungry crowd.
4. Sub the whites in place of regular onions in tomato salsa guacamole or any other Mexican favorite.
5. Use them to add a bit of edge to a zippy macaroni salad.
6. Save them for later: wash dry and chop green onion bits then seal them tightly in a clean glass jar place them in the freezer and use them for weeks to come.

What do you do when life hands you too many green onions?

Source: Quinn.Anya

Related:

Got Leftovers? Make Empanadas

5 Things to Do With Leftover Egg Yolks

How Long Will It Last?

Got Leftover Spaghetti? Try This!

• 2 1/2 cups flour plus extra for dusting the work surface
• 2 teaspoons ground cinnamon
• 2/3 teaspoon ground cloves
• 1/8 teaspoon salt
• 12 tablespoons 1 1/2 sticks unsalted butter
• 1 1/4 cups sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Directions:

1. Mix the flour cinnamon cloves and salt together.
2. In a bowl with a fork or hand-held mixer combine the butter and sugar beating until fluffy. Add the egg and vanilla extract.
3. Add the dry ingredients to the butter mixture beating until it is well blended into a dough. If the mixture is too dry add water 1/2 teaspoon at a time.
4. Make 2 flat disks about 1/2 inch high and wrap each in plastic. Chill in the fridge at least 2 hours. Let the discs warm to room temperature for 10 minutes. Further flatten them with a rolling pin to 1/4 inch in height then cut out cookie shapes with cookie cutters or freehand with a knife. If your cookies measure about 2 inches across you should get about 30 to 35.
5. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or use non-stick cookie sheets.
6. Arrange the cookies on the baking sheets. Bake for 20-25 minutes depending on your oven. Turn the baking sheets around once after 10 minutes so the cookies bake evenly. Let them cool. The cookies should be crisp to the bite. They will last up to a week in plastic bags or a cookie jar.

What are your last minute Valentine’s Day gift giving ideas? Share them in the comments below.

Photo source: ShannonEileenBlog.Typepad.com

To get away from it all I go to . . . Istanbul Turkey.

My favorite way to travel there is . . . Until I sprout my own wings I get there the way everyone else does.

My ideal travel companions are . . . Istanbul can be the most romantic town or the wildest most sleepless city depending on your mood. Either I take someone special for a magic weekend or a group of fun friends who like new experiences and appreciate history great food and modern art.

My favorite places to stay are . . . either the Ciragan Palace or the Four Seasons Bosphorus. After a full day in the charming chaos of the city and a hectic night out it is amazing to wake up to the tranquility of the Bosphorus and look at Asia within an arm’s reach. Makes you feel like you traveled to a magic town in your sleep. The combination of the two worlds is just mind-blowing.

When I’m in the mood for room service my favorite order is . . . a traditional Turkish meze platter. These are little Turkish tapas-style nibbles which are to die for.

My favorite Turkish cuisine to indulge in is . . . seafood seafood and more seafood. The simplest tastiest grilled fish—from sole to sea bass to turbot—it is the best and most fresh. I either go to Yelken in Yenikoy or Bebek Balikci in Bebek.

To stay in shape my on-the-go fitness regime is . . . I always keep my jump rope and a light pair of non-bulky sneakers in my suitcase. In fact I once almost got kicked out of the Ritz in Paris for jumping rope!

My suitcase must absolutely contain . . . See the last question!

When it comes to luggage . . . After a couple of decades traveling the globe for work as a model as well as for TV and film I try to pack as succinctly as possible. But it’s always a good idea to bring that one flamboyant item just in case some need arises. I don’t think anyone would ever accuse me of being an underpacker!

My favorite best-kept secret about Istanbul is . . . Cukurcuma. It is a tiny area behind Taksim that consists of a few little hills. It has old antique stores where one can come across anything from vintage clothes to antique art pieces to furniture. It also has some of the best art galleries. Love browsing through that area every time I go.

When I’m in the mood for some retail therapy I must visit . . . I love Urart an ethnic jeweler that mainly does authentic pieces in silver and gold with occasional inclusion of precious stones.

When I’m in the mood to paint the town red I go to . . . the Asmalimescit/Beyoglu area—it’s in the old-town part of Istanbul with very nice restaurants bars clubs live music dives . . . anything one could want. It’s very young and vibrant. And the perfect place to continue through from day in casual clothes to dancing till the wee hours.

My favorite travel pastimes are . . . I try to eat a full meal and sleep as soon as I get on the plane. Of course now with the birth of my daughter sleep has pretty much gone out the window for the past couple of years. It used to be a cocktail but now it’s a lot of coloring books stickers . . . you name it.

Upon arrival I most look forward to . . . I find that the best books to read while you’re away are anthologies of great essays or short-story collections. Li-Young Lee Paul Bowles or Alice Munro are some great picks that never disappoint. I also make a playlist just for the trip that serves as a soundtrack.

Upon departing I am most happy to leave behind . . . my computer my gym bag checking my e-mail incessantly . . . all of it!!

From Top: from PatrickMcMullan.com by Jake Rajs/Getty Images courtesy of the Ciragan Palace 2 by Gary Yeowell/Getty Images.

Cardamom comes in two main forms: pale sage-green pods that contain eight to ten tiny highly perfumed seeds which are crushed to make the spice powder and the larger black cardamom that is used to give savory roasts and curries their heat. For baking make sure you ask for the green kind as it is significantly more delicate in aroma and taste; the black variety tastes of menthol and eucalyptus. Most supermarkets sell cardamom in its powder form but it’s very easy to make your own freshly ground cardamom powder for baking and mixing into spiced teas like masala chai. Turkish and Arabic coffee also get their aroma from cardamom; it’s a lovely spice to have on hand to dress up many a simple sweet concoction.

Just take a dozen or so green cardamom pods they are only 1/4 inch long and slowly peel away the pale dry green shell of each to reveal the tiny black pellet seeds inside. One side of the pod will be more pointed; with your thumb and index finger peel back a side by breaking the little pointed nub. You can even smash or crush a few at a time with the back of a large metal spoon or ladle. Make sure you have a small mortar and pestle on hand; peel the pods directly over the mortar’s basin so as to catch all the seeds. Once you’ve collected enough seeds discard the green outer shells and pound the seeds into a fine powder with the pestle. Save in a small glass jar in your pantry; the powder will keep its fragrance for months if you seal it well.

What’s your favorite spice for baking and cooking?

Photo Source: 2bp

As Valentine’s Day approaches I’m sure many of you are ruminating on how to plan your romantic evening. In general I find nothing more romantic than a picnic under the stars but there are plenty of ways to set the mood when wintry weather calls for dining indoors.

Don’t hesitate to cook - loud overcrowded restaurants with prix fixe menus aren’t the only way to spend the evening. Remember the way to anyone’s heart is through the stomach and everyone likes to have someone else cook for them. When planning the menu for special occasions I find it’s always best to keep your food simple. Stick with recipes you’re comfortable with and love to make – your pleasure will come through in the food. And it’s important to make dishes that make you feel good – anything too heavy will leave you feeling less than amorous.

Whether you cook your own sweet or you buy something ahead of time eating dessert is an indulgent pleasure and the perfect segue into the rest of your evening. There’s no shame in leaving it to professionals just be sure not to overlook the last course. Chocolate treats or anything eaten with your bare hands will set right mood.

Speaking of which don’t forget that the planning doesn’t stop at the kitchen – you’re responsible for the ambiance too. Dim the lights and choose a setting that feels intimate – a dining nook in front of the fireplace anywhere that will stimulate conversation and keep you close. Bright lights and a large empty dining table will feel too cold and stark.

And finally don’t stuff yourself. Go slow and enjoy the evening. If you focus on the food in your mouth and the conversation you’ll find the rest of the evening will take care of itself.

How are you spending your special evening?

Source: YumSugar.com

•     2 onions quartered
•     1 green bell pepper cored seeded and chopped
•     6 large firm ripe tomatoes
•     2 tablespoons chopped gingerroot
•     2 tablespoons vegetable oil
•     1 tablespoon Garam Masala
•     1/2 teaspoon red chili powder or to taste
•     Salt to taste
•     Two 15-ounce cans chick-peas or garbanzo beans drained and rinsed
•     2 to 3 tablespoons fresh lemon juice or to taste
•     1 to 2 tablespoons minced fresh cilantro or to taste
  
  

Preparation

1. In a blender or food processor puree the onions green pepper tomatoes and gingerroot.
2. In a saucepan set over moderate heat warn the oil until hot. Add the puree and cook stirring occasionally for 20 minutes. Add the Garam Masala and chili powder and cook stirring occasionally for 5 minutes. Add the salt and chick-peas and cook stirring until heated through. Stir in the lemon juice and cilantro. Serve the curry over rice or with warmed tortillas.

Serves 4 to 6

Rajama Vegetarian Chili

Ingredients

•     2 tablespoons vegetable oil
•     1 cup minced onions
•     1 green bell pepper diced
•     2 cloves garlic minced
•     4 firm ripe tomatoes cut into 1-inch pieces
•     2 teaspoons minced gingerroot or 1 teaspoon ground ginger
•     1 teaspoon cumin seeds
•     1 teaspoon Garam Masala
•     1/2 teaspoon lemon pepper
•     1/4 teaspoon dried red pepper flakes or to taste optional
•     2 cups drained canned kidney beans 19-ounce can
•     Salt and freshly ground pepper to taste
•     Juice of 1/2 lemon or to taste
•     3 tablespoons minced fresh cilantro
  
  

Preparation

In a large saucepan set over moderate heat warm the oik until hot add the onions and pepper and cook stirring occasionally for 5 minutes. Add the garlic tomatoes gingerroot cumin seeds Garam Masala lemon pepper and dried red pepper flakes if desired and simmer the mixture stirring occasionally for 10 minutes. Add the beans and salt and pepper to taste and cook stirring occasionally for 5 minutes more. Stir in the lemon juice and cilantro.

Serves 4

Chidambaram Chicken

Ingredients

•     2 whole skinless boneless chicken breasts halved and cut into 1-inch pieces
•     Salt and freshly ground pepper to taste
•     2 tablespoons vegetable oil
•     2 onions chopped
•     2 red bell peppers chopped
•     2 large cloves garlic minced
•     1 to 2 teaspoons Garam Masala
•     1/8 to 1/4 teaspoon dried red pepper flakes or to taste optional
•     1 cup nonfat plain yogurt
•     1/2 cup minced fresh mint or to taste
  
  

Preparation

In a large nonstick skillet set over moderate heat cook the chicken seasoned with salt and pepper in the oil stirring until no longer pink. With a slotted spoon transfer the chicken to a plate. Add the onions peppers and garlic to the pan and cook stirring occasionally for 5 minutes. Return the chicken to the pan add the Garam Masala and red pepper if desired and cook stirring for 3 minutes. Add the yogurt and additional salt to taste and simmer just until chicken is cooked. Stir in the mint and correct seasoning.

Serves 4

Have you tried a dish that makes use of this flavorful medley? Share your experience in the comment section below!

Photo Source: ASpicyPerspective

Indigenous to parts of India and Iran the asafetida plant is not unlike a large fennel plant. Before it blooms the stem and roots are cut and peeled off a milky resin-like outer layer. What’s left is dried in the sun and then processed into a powder. Prior to any type of preparation the taste can be acrid but once it’s lightly fried and added to a traditional dish such as palak paneer the asafetida springs to life imbuing the dish with bold onion and garlic notes – but use it with restraint as a little goes a very long way.  You might also recognize asafetida as part of the sweet and sour spice blend known as chaat masala. I use it when frying black mustard seeds in oil for Raita and other dishes with yogurt such as salted lassi with curry leaves and ginger. It’s also fantastic in chutneys and pickles. But if using onion or garlic I omit it to keep the dish balanced.

If you store a fresh chunk of raw asafetida in an airtight container with no direct sunlight it can keep for several months to a year. In herbal medicine the plant is recommended for supporting your immune system and improving respiratory health so really what’s not to love about this exotic and flavorful staple?

What flavorful spices do you use to give life to your dishes?

Photo Source: HNB

I’ve been a devoted fan of hers for a long long time so I’m excited to offer a little piece of Christine to those of you who don't have the opportunity to experience her treatments in person here in NYC. This Daily Renewal Refinishing Serum and Retinol Smoothing Fluid work wonders for your skin. The serum contains restoring plant extracts to limit the signs of aging while minimizing pores to reveal fresh beautiful skin. I use it regularly to help prevent breakouts too. The smoothing fluid is made with Vitamin A blended with a non-acidic sugar complex that smooths fine lines wrinkles and helps even skin tone. Both are very lightweight and prime the skin beautifully for make-up or just going bare.

This is a great chance to experience professional skincare at home for an incredible price!

• 8 tablespoons 1 stick unsalted butter at room temperature
• 1 1/2 tablespoons honey
• 1 teaspoon cayenne
• Salt

Instructions

Combine all the ingredients and whip in a blender or processor or just by hand with a fork until they form a smooth sauce. Spoon mixture into a rigid plastic container and keep covered in the fridge.

MAKES ABOUT 1 CUP.

What's your favorite condiment? Share your recipes in the comments below.

Photo Source: The Petit Four

Photo Credit: Bravo

Enjoy this article frou our friends at YumSugar.com.

Poaching may sound like an advanced technique but it is actually nothing more than gently simmering food in liquid until it is cooked through.

Poaching lends itself best to delicate ingredients that risk falling apart or drying out at high heats. Foods such as fish chicken eggs and fruit poach beautifully; the low heat kept between 140° to 180° Fahrenheit preserves flavor allowing for an incredibly tender and tasty result. Never allow the liquid to reach a rolling boil; rather keep a watchful eye to make sure small bubbles form as the food gently simmers to perfection.

Related: Savory Sight: Carmelized Brussels Sprouts

Poaching an ingredient doesn't require too much liquid — just enough to cover the ingredients. A few ideal poaching liquids include water milk stock or wine my personal favorite. Depending on what I'm making I like to add whole spices to flavor the liquid like bay leaf or peppercorns with salmon poached in white wine. What's your favorite thing to poach?

Do you have any tried-and-true poaching recipes or tips?

Fresh Flavor: A Spanish Food Primer

Bring On The Borscht!

In Season: Celeriac

Savory Sight: Tipsy Mexican Hot Chocolate Bark

Photo Source: Accidental Hedonist

It’s about time for the skinny jeans be put away to make room for a classic. As I transition into a new season think spring! I’m turning towards these high-waisted bootcut beauties by James Jeans. The flared style is given a modern update with a flattering fit and the perfect faded iconic blue wash. The trouser pocket gives it a more elegant dressed up feel than other jeans.

These jeans remind me of the late ‘70s rock era—picture getting out of your Corvette with the Eagles playing in the background. Without an overwhelming flare the skinny boot cut hits your lower half just right elongating one's legs miraculously. The denim has enough stretch to hug curves and give just the right amount of strategic lift in all the right places if you know what I mean....

For a more relaxed cool look play up the period look with a vintage fitted rock tee or ruffle blouse and a pair of killer wedges. Or style it with a silky button-down tie a fitted blazer heels and a Trilby hat for a more polished look a la Annie Hall albeit less slouchy on top.

This is a great price for a wardrobe staple.

Do you rock bootcuts or are you skinny jeans all the way?

As told to Nuzhat Naoreen at EW.com.

Oddly enough even though most people haven’t run a restaurant this is the challenge that is most relatable to them. Even though they may not be able to make all the meals they understand what makes a good restaurant experience. In a way they’re armchair judging this one even more.

I like all the challenges. Sometimes restaurant wars is my favorite challenge sometimes it isn’t. It depends on the season. This season it wound up being a favorite. I like individual challenges better than theme challenges in general because it’s easier to compare them. Sometimes in a group challenge it’s hard to compare because you don’t know who did what and some people are more reluctant to be honest. So it can make the flow of information uneven. This restaurant wars in particular wound up being really interesting because we divided the teams by gender and we’ve never done that before.

A lot of times we’ve been accused of sexism because not that many women make it to the finale. The truth is — though Tom and I are not involved in this — we try really hard when we cast the show to have an even balance of men and women. If you look at the real professional food world you will see a very uneven balance. So we actually bend over backwards to make sure we find interesting talented and experienced women to be on the show and we were excited that there were enough women by the time restaurant wars came around that there was an even number. Then of course the women won.

I think the women were really concentrated on the food. It’s not “Top House Manager.” You’ll wait a long time for food if it’s good. But if you wait a long time and the food is not good then you’re like “Okay I’m never going back to that restaurant.” It’s an expectation thing. If you wait and you wait and you wait and when you taste the dish you say “I wish I had waited less — but wow it was delicious” you kind of forget the waiting. It’s like childbirth. The moment that baby is put in your arms you forget about all the pain.

Beverly won because of the food. That plate was on point. It was everything she promised and then some. It was delicious.

The women aren’t going to gang up on Beverly in front of us. That’s not to their advantage. Now if Beverly does something in the kitchen that hinders their own food and jeopardizes their being in the competition then of course they’re going to speak up like Heather did. Going back and watching the episode after we had left Texas I didn’t realize how hard Heather hit Beverly — like how mean and awful she was. I didn’t realize that. I’m sure there was a lot of stuff that didn’t get captured on film. I just think that tensions are high in the kitchen when we’re filming a TV show when people are away from their families so I think it had a lot to do with that.

Lindsay was very specific about how she wanted her dish expedited. If I tell my girlfriend “Make sure you take the soufflé out at 7:23 because I know my oven works this way and it needs to be taken out at 7:23” and she does that you can’t blame her for how it turns out. Your dish your responsibility. If you want to be in the front of the house because you think that’s going to help you in the competition in some way then you choose a dish that’s not so time sensitive. You choose a protein like a braised meat rather than a fish that’s so delicate and has so many components to put together.

I think the men lost because they weren’t working together. They seemed organized but they just weren’t paying attention to detail.

I loved the concept behind the name Canteen. Expectations or managing expectations in your customers is very important. So I liked that it was not trying to be fancy. It said “We’re doing canteen food because that’s what people like to eat when they just want to eat something yummy.” I like the concept I just think that it didn’t follow through. At the end of the day the theme or concept that the chefs layer on top of their food helps but if the food doesn’t deliver…

It was important for the boys to expedite the dishes because delicious food sitting in a pan is not delicious food seven minutes later on a plate that’s been waiting to be picked up. If you’ve got a warm plate which you should have and you have a sauce on it and it’s under some warming lights if it sits there and it doesn’t get picked up then that sauce congeals because of the heat.

Cooking is three things — it’s many things but mostly it’s three things. It is ingredients and how you put them together; heat and other ways of manipulating the chemical makeup of those ingredients marination freezing dehydrating but mostly it’s heat; and timing. The amount of time you administer heat to a compound of ingredients is what cooking is. That’s why the clock is your enemy on Top Chef.

I think Paul’s p'té was nice. It was very homey and canteen-y but the idea of the p'té was still elevated and kept in mind what we’re going for — the big picture of the show.

It’s always a hard decision to vote someone out because these chefs are pouring their heart into everything they’re making. I have so much admiration for them for what they get put through and what they agree to put themselves through. I really like Ty-Lör but on that day it was right that he went.

If you've seen me on Top Chef you know I'm a glutton for cheese. A large glistening wedge of cheese is a thing of beauty. And if you're anything like me you've probably sampled every possible cheese out there which is why for this offer I picked the best ones you've never heard of. After all it's all about discovering new things here and today...it's a cheese discovery.

These cheeses come from Stinky Bklyn in New York—its artisans are incredibly skilled at their craft. They really take the time and care to make sure the aging and ripeness is just right—it's a nuanced art really. This sampler includes the following:

    •    Mahón: This one is made right off the coast of Spain on the island of Minorca. It's bold sharp and fruity with hints of citrus and pineapple.
    •    Ossau-Iraty: This one is a classic sheep's milk cheese made in the French Pyrénées. It tastes sweet and buttery and has a fragrance that's reminiscent of toasted hazelnuts.
    •    Paški sir: It comes from Pag Island in Croatia which is also known for its salt production. This cheese comes from sheep indigenous to the island and you guessed it has an underlying briny taste with a hint of whiskey and a sweet finish.

A grade A sherry or a fruitier full-bodied red like an Argentinian Malbec would be wonderful to serve with these. And try drizzling any of my favorite artisanal honeys to complement the nutty and deliciously complex flavor of these cheeses.

Now at your next party you can bring to the table what once was only a Brooklynite’s insider secret.

What's your favorite cheese combination to serve guests at a gathering?

Za'atar is a Middle Eastern spice powder that is mainly used in Syria and parts of Armenia and Turkey. It contains oregano thyme and sesame seeds as well as sumac. It's an excellent seasoning to rub on freshly baked breads - especially flatbreads as they do in the Middle East. Like sumac za'atar powder will keep for ages in your pantry. I always keep it in mine to help me literally make something out of almost nothing.

photo: Chico's Kitchen

You can make a lovely yogurt dip for crudites and flatbreads or chips by simply mixing some za'atar and fresh herbs into the yogurt. Use 2 teaspoons of za'atar for every cup of plain yogurt or sour cream and add whatever tender fresh herbs you have in the fridge. Chives cilantro and especially mint go splendidly well with this dip but dill and even tarragon are fine. Add 2 tablespoons of chopped fresh mint or cilantro and just 1 tablespoon of chives as they are more strongly flavored. Adjust the salt if needed and garnish with a sprinkle of sumac.

You can also add za'atar to sandwiches and roasts as well as garnish potato salads with it. The possibilities are endless.

Have you ever tried this delicious Middle Eastern blend of herbs and spices?

Zaanha designs are carefully developed to reflect the soul of Central Asian cultural and material traditions and these 100 cashmere wraps are incredibly light soft and deceivingly warm — perfect for reading in bed or for the chill of the airplane or for the decision to wear on a cool evening.

You'll find a million uses for these easy luxe wraps. They make lovely gifts too.

Do you have a favorite product that uses a percent of proceeds to a great cause? Tell me!

Many of you already know how much I love roses. Whether it's arranging them in a simple vase cooking with edible rose petals or enjoying their lovely scent roses are simply elegant.

Yana's Herbal Beauty Salon is one of New York City's best-kept secrets. For more than 17 years Yana has been treating New Yorkers in-the-know to her traditional Eastern European skin care treatments and products developed from all-natural recipes passed down though generations of women in her family. To get the Yana experience at home there's nothing better than her incredible skin care products. This wonderfully scented rose-infused package includes some of her best: toner moisturizer and rose oil.

The toner removes excess oil and leaves my skin feeling fresh and renewed while the moisturizing cream restore skin to a smooth texture. It also gives skin extra elasticity and prevent dryness—it’s an oasis for parched skin. The rose oil is therapeutic to the face or can be used on the body for a moisturizing treatment that will leave you smelling like a rose garden. I also use it in the bath and as a massage oil.

All of these products leave you feeling like you woke up in a bed of rose petals.

What are some of your secrets for beautiful skin during dry cold weather?

Quickfire

While one can never thoroughly master what's in Nathan's books that would be like memorizing the Encyclopedia Brittanica I know something about what the chefs must be feeling like. When Modernist Cuisine came out last Fall I was assigned the task of doing an on-stage interview at the New York Academy of Sciences with Nathan. I spent a long weekend pouring through them and taking notes and I must admit that I haven't felt that kind of panic since finals in college. Luckily for me Nathan is a good talker and it went off well without a hitch. Some of our chefs were not so lucky...

So Chris Jones' downfall has always been trying to be too clever. Hiding somewhere behind all the pyrotechnics is a sweet guy who's actually a really good cook. But layered on top of that heart is a macho yearning to use all the bells and whistles in his over-stuffed culinary toolbox. Why oh why does he think that pulling a magic pill out of his hat is going to save the day?! We want to see what he can do not what a pill can do. For the love of Pete!

Note to chefs- do NOT squirt guest judges. Ever. And do not try new equipment for the first time for a challenge! Poor Beverly I'm glad she could laugh about it. I know Nathan was laughing on the inside.

I don't know how high tech Sarah's ravioli was but it sure was lip-smacking delicious! In fact I wish I had a couple of them right now!

Ed's sushi was underwhelming. And while the trick of using a brunoise of radish in place of the rice is clever the coconut gel he used to bind it tasted synthetic and somewhat revolting. Sad because his humble rice dish for Patti LaBelle was so yummy and he knocked that one out of the park. Good thing nobody's going home for this quickfire!

And of course poor Chris Jones is trying to out-techno the Chief Scientific Office of Microsoft which is like trying to run hurdles around Carl Lewis during the Olympics.

Poor Paul this was probably the messiest and most unrefined dish he put forth all competition.

Ty's preparation was so paired down and pristine that there was nowhere for him to hide but luckily he didn't need to. Apart from illustrating some principles of Modernist Cuisine it was just a beautiful flavor-packed amuse bouche whatever the challenge.


Elimination Challenge

The only thing bad about going to the famous Salt Lick barbeque is not being able to have Salt lick barbeque!! With some exceptions this was not the chefs' finest hour.

Every season we allow the chefs to bring a certain amount of tools and ingredients with them. I would definitely bring a pair of goggles knowing that I was going to Texas and would certainly have to cook barbeque at a some point. And well with any open fire as the song goes... smoke gets in your eyes!

Never thought I'd say this but Tom looks fresh as a rose in comparison to all the chefs who have been up all night. This challenge really makes you understand the physical aspect of cooking.

Another one bites the dust! I felt so bad for Sarah and I'm surprised none of the other chefs fell victim to the heat as well.

Paul Lindsay and Grayson did a phenomenal job because all of their meat was very moist and flavorful. Their sides were very yummy as well.

I'm so sorry that Chris C. went home. I just think he had bad luck because actually when I look back on the food he made it was always tasty and of a certain quality. Unfortunately on this team challenge he was the one who got cut.

All in all it was so nice to have my good friend Nathan on set with us and it was really funny you see everyone on set look to him for the answers to questions about anything and everything in the universe. And of course he knew all the answers!

Who doesn't love hot chocolate? While a classic rich hot chocolate never goes out of style I like to mix things up a little. This hot chocolate from NYC-based confectionary Chocolat Moderne is exquisite. Crafted in small batches imported French chocolate is mixed with spices like cardamom and clove in the "Kama Sutra" and rich sweet-salty notes like caramel espresso and fleur de sel in the "Madame 'X'tasy".

The Madame 'X'tasy is truly amazing. This liquid molten pleasure is great even made with nonfat milk. It replaced eggnog at our house this holiday season.

Spices like anise and cinnamon in the "Snake Charmer" and chipotle and ancho chile in the "Mayan Eyes" create unique flavor profiles that make these particular drinking chocolates a grown-up version of "cocoa" suitable for sipping with dessert at your next dinner party.

Enjoy and stay warm!

Have you ever tried drinking chocolate as an indulgent alternative to hot cocoa?

Enjoy this article from our friends at YumSugar.

Thought to be a cross between a mandarin and a true lemon Meyer lemons are rounder smaller and have a sweeter juice than the standard variety you'll find in the grocery store. This citrus fruit is native to China but eventually made its way to California and its name comes from Frank N. Meyer who first discovered this fragrant fruit in 1908. The moist thin peel makes an incredible zest which is praised by chefs everywhere.

related: The Very Best Cookbooks of 2011

Because the juice is much sweeter Meyer lemons make a great cocktail starter. And whatever you do don't throw away the peels! The zest of the Meyer lemon can be used in everything from vinaigrettes to gremolatas. Sprinkle the zest in pastas rice or orzo. Or use Meyer lemons in place of true lemons in pastries like shortbread or lemon bars. Prepare to love these lemons – and be happy to make lemonade!
Keep reading for a few meyer lemon recipe ideas.

       Swap conventional lemons for Meyers to make a distinctive lemon curd.     

       Make your own Meyer lemon liquor seasoned with thyme lavender and cardamom.      

       Enjoy the fruit's flavor in a lemony spaghetti.

       Top fish or chicken with a simple and easy Meyer lemon gremolata.      

       Use meyer lemon to add brightness to a goat cheese cheesecake.

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Top Food Picks From 2011

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If you know juniper berries at all chances are you’re a fan of gin. It’s distinctive pine and citrus flavor is the defining characteristic of the spirit but sobered up juniper berries can spice up dishes with its woodsy notes and its essential oil can be blended into a cleansing aromatic massage oil to help you through if you’re feeling bloated or in need of a detox.

Background
Not truly a berry at all the juniper berry is actually an extremely fleshy pinecone and has been used as medicine and food since Ancient Egyptian times. It’s popular in meat and game dishes in Norway Sweden Germany Hungary and Northern Italy and has a strong clear flavor dominated by pinene which as you may have guessed smells like pine.

How to Use
The great thing about the juniper berry is its versatility. You can enliven and invigorate your senses with by using it topically or burning it in a diffuser as aromatherapy in your home or impress guests by using it in stews and to flavor roasts.

Essential Oil
Naturally detoxifying blending juniper berries with an assortment of varying oils can rejuvenate tired irritated complexions or treat anything from cellulite to a hangover—even gout but let’s hope you don’t have gout. Did you know that it's also an amazing topical diuretic? This is a natural handy tightening trick to keep in your back pocket should you ever find yourself needing to shed that extra 1/2 inch or so.

Use as a topical diuretic
•    30ml jojoba oil
•    6 drops juniper berry oil

Massage onto skin that could use a little "lift".

Main Course
Juniper berries are traditionally associated with game meats but work well when you want to impart a hearty meat with a woodsy background note. The skins of the berries are flavorless; so crush the berries slightly before using them. And don’t bother trying to pick the berries off the juniper shrub in the backyard. The best berries are grown from shrubs bred specifically for culinary use and are easily available dried at any gourmet shop. Here's an idea for a side dish with juniper berry.

Brussels Sprouts Apple & Juniper Berry

Ingredients
•    1 lb Brussels sprouts cleaned and trimmed
•    1 large apple Bramley or Cox's
•    8 fl oz/ 250ml apple juice
•    1 tbsp juniper berries
•    Salt and freshly ground black pepper

Preparation

•    Prepare the brussels sprouts by cutting a cross in the bottom of each
•    Cut the apple into quarters
•    Pour apple juice into a pan and bring to a boil. Add the sprouts and sliced apple
•    Crush the juniper berries add to the pan and season
•    Simmer gently uncovered for 5-6 minutes or until the sprouts are tender
•    Serve straight away

Have you used juniper in a surprising way? Share in the comments.

-Padma

last-minute touches
Never dress a salad until the last minute! Never take the ice out early. Never pour Champagne that isn’t needed it’s a waste.

mingle and mix
Consider a buffet rather than a sit-down dinner. This allows guests to get to know one another better. It also allows for staggered arrival times. And this way if guests have other plans it still allows them to come just for drinks or after for coffee and dessert. It also takes the pressure off the cook!
 
the cocktail party
Instead of having a full-blown dinner party try a cocktails and tapas party. This retro tradition also allows you to start and finish the evening a bit earlier. I keep it simple by baking figs with grated Manchego Spanish cheese or doing mini grilled cheese appetizers and mini flautas with mint dipping sauce. Also just some fresh-cut veggies with various dipping sauces is nice too for a healthy alternative.

say it with flowers
When decorating rather than doing a big arrangement of flowers use small glass jam or perfume jars with simple daisies or other wild flowers which look homier around the table and room. I prefer to scatter rose petals in rich colors around serving dishes and use little tea lights in Moroccan tea glasses from flea markets.

guest list
Try to make the guest list varied and interesting by inviting a mix of singles couples and age ranges. Or invite guests you know have similar interests so they’ll enjoy meeting and sharing their common ground. Always think about how well the group will go together.  
 
dress code
Be super specific about whether the attire is casual or formal. It’s fun to have themes like a white party or an '80s party but keep themes easy for folks to accomplish. We don’t all keep medieval armor in our closets!!

old world tradition
Invite friends for an old-fashioned Saturday or Sunday tea party at around 4pm.  Make sweet little plates of nuts fruit cookies and pastries even store bought is fine! and some very simple tea sandwiches to go with a selection of 3-4 teas. Again you’ll have the morning to prepare and the evening to recuperate!
 
brunch can also be a party
Invite a few friends over for brunch rather than dinner. Don’t be afraid to stand at the stove and make eggs or pancakes to order. This can be a relaxing way of getting together in the daytime too.

Enjoy New Year's Eve with these inspired libation recipes from YumSugar.com!

From YumSugar:

During the holidays I like to buy a big bottle of St-Germain mostly because the bottle is so beautiful and I'm a sucker for great packaging but also because I just love the delicate elderflower flavor. Made from hand-picked elderflowers it's a delightful and unusual addition to cocktails.

related: Happy Hour: St-Germain Cocktail

St-Germain goes well with almost everything from whisky to tequila but The Hummingbird cocktail combines delicate champagne bubbles with sparkling water and a lemon twist. This refreshing cocktail won't leave you feeling tipsy after a drink or two but it's still incredibly celebratory and perfect for the holiday season. Are you craving one yet?

The Hummingbird Cocktail
From St-Germain

I used a sparkling rosé and I loved the rosy color of the cocktail. If you don't have a Collins glass a large wine glass or goblet is a nice alternative.
Ingredients
2 parts brut champagne or dry sparkling wine1-1/2 parts St-Germain2 parts club soda or sparkling water
Directions
    1.    Stir ingredients in a tall ice-filled Collins glass mixing completely.
    2.    Garnish with a lemon twist.
Makes 1 drink.

More from YumSugar:

Bring On the Bubbly With These Sparkling Cocktails

Holiday Cocktails to Last You Through the Season!

A Maple Manhattan Is Perfect For the Season

Happy Hour: Ginger Mint and Pomegranate Vodka Cocktail

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I first tasted a version of this salad on a farm at the base of the Alpujarra mountains in Spain while filming my documentary "Planet Food" for the Food Network. A sweet woman named Mercedes cooked all day long while her husband Paco tended the animals. The salad is not only glorious to eat but beautiful to look at. The glistening oranges jeweled with dried cranberries sit regally in a luxurious bed  of dark green spinach that's laced with the spiky fragrance of basil. The nuttiness of the pepitas complete the odyssey of taste and texture. It never fails to be a hit.

Blood Orange and Basil Salad from Tangy Tart Hot and Sweet

Dressing

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon yuzu or lime juice

1 teaspoon crushed Sichuan peppercorns

coarsely ground rock salt

Salad

4 blood oranges peeled seeded pith removedand sliced into semicircles

1 small red onion sliced into thin rings

5 ounces spinach leaves

3 cups fresh basil leaves stems removed

1 cup dried cranberries

1 cup pepitas pumpkin seeds roasted and salted

1. Mix all the dressing ingredients in a large bowl.

2. Toss the oranges onions and cranberries in the dressing and stir to coat well.

3. In a large salad bowl mix together the basil and spinach. Just before serving toss in the orange and onion mixture and mix well adding the onion mixture too soon will make the salad soggy. Sprinkle pepitas on top and serve immediately. SERVES 4-6

Note You can use regular peppercorns as well but Sichuan ones have a smoky flavor that gives a distinct aroma to dishes.

You can also make this recipe with navel oranges if blood oranges are not easily available.

What are your favorite ingredients to add to a spinach salad?

Menu Plan
When planning a meal pick a menu where at least half the dishes can be made in advance. Don’t select a bunch of dishes that all need to be finished off at the last minute. Choose a mix of hot and cold dishes too so everything doesn’t need to be heated just before serving.

Favorite Foods
Try and remember if loved ones have favorite dishes they’ve tried at your table and make them if you can. A little thoughtfulness goes a long way. The holidays are about making those around you feel special.  

Planning Ahead
Chop up your vegetables ahead of time. This cuts cooking time and chaos considerably in the kitchen on the day of your big feast. I often do my basic veggie chopping a week ahead and keep them in storage containers. This way weekday meals are a speedy snap. A cleverly designed Boomerang Wok makes stir-frying vegetables a breeze without taking up your entire stove top.
 

Eclectic Place Settings
Don’t be afraid to have mismatched china or glasses. Just make it look like you meant to do it by going all the way. Sometimes mixing and matching can give you a vintage feel that is quaint and charming. Remember we gather together to celebrate each other not things.

Decorate The Organic And Natural Way
Use bunches of cinnamon sticks tied together with twine or butcher string lovely fall leaves and a star anise to decorate the table. I tie braided silk ribbon in fall colors around a long cinnamon stick and then tie that cord around napkins for a homemade napkin ring. I also use a long cinnamon stick to stir my tea or coffee at the end of the meal.

Potluck Stories
Try a potluck where everyone brings their favorite comfort food. And then go around the table sharing what everyone’s favorite is and why. Some of our favorite memories and stories are centered on food. One year we did a scrapbook with photos recipes and stories of favorite foods and that became the Christmas gift we all cherish and share most.

What are some of your tricks for having dinner go off without a hitch?

Who knew Heather had a crush on John Besh?? Actually its probably better that we all didn't know!! Especially John!

And a word about the Driskill Hotel: they claim its haunted. I had a completely peaceful stay there but others in our group swore they heard noises voices and slamming doors. But aren't those the normal noises of a busy hotel? There were those who insisted that they also heard children running around the halls at all hours of the night. And a member of my party refused to sleep with the lights off because she swore she heard things in a supposedly empty room. But me and others in my family slept like...well babies. Apparently the halls of the hotel are said to be haunted by a small girl and eerily enough there are oil paintings -quite sweet ones actually - of little girls that line the walls along with many old cloth covered books.

I loved the Twitter QuickFire because it was fun to get such instant input. We film the show all at once ahead of time and its frustrating when people write in with suggestions and its too late to implement what are sometimes really cool ideas.

I loved all the great combo plates this QF produced. I won't go into each dish but suffice it to say that it was a great day at Le Cordon Bleu and on Top Chef. In fact I almost forgot about the sub-zero temperature in there every morning.

I have known Ms. LaBelle for a long time. I first met her when I'd just gotten out of theater school and appeared in one of her music videos -one of my first jobs out of college. She has always been warm and affectionate over the years  and I was thrilled to be able to have her on the show. And my God what a talent what a pair of lungs! It was very moving to see Sara in tears. I forget what a star Patti is because she is so down to earth and nurturing and one feels so comfortable around her but she is a legend.

It felt like a Sunday family meal especially since the chefs were cooking from their familial influences. Some took this challenge a little too literally but others were able to distill the essence of their past influences and invoke the same flavors through a modern fine dining plate of food.

Beverly Paul Ed and Ty did the best and I'd be more than happy to eat their dishes again right now. Beverly's short rib was so tender and flavorful its taste and texture were the epitome of a mother's comfort cooking. Yet her plating and execution was so refined it reminded me of a dish Daniel does here in NY.

Ed's egg and rice is how I want to eat on my own time. I love a fried egg with a soft yolk to stir into my spicy fried rice. It reminded me of being in Bali years ago and having my go-to hangover cure after a long night of dancing til dawn on the beach: a plate of nasi goreng with sriracha doused all over it.

Ah food memories...they are the best. 

Next week yet again someone else gets whisked away by ambulance and we have my favorite mad culinary scientist on the show.

Have a yummy Christmas everyone!!

What were your favorite moments of tonight's episode? Share in the comments and see more photos and videos at bravotv.com.

Enjoy this recipe for a moist chocolate beet cake from YumSugar.com and much more!

Do you dare eat beets with chocolate? Well you should because this moist chocolate-beet cake recipe is one of the most delicious and interesting desserts I've had in a long time. Beets happen to be one of my favorite vegetables because of the earthy taste and vivid color and the fact that this recipe artfully transforms the root into a luscious cake is just really cool.

There are more steps to this recipe than most cakes because the beets have to be cooked but the result is worth it: it's a moist decadent chocolate cake. I could taste a hint of earthy beet flavor that I loved but others claimed they tasted nothing but rich chocolate.

David Lebovitz suggests baking the cake until it is firm around the edges but there is still a wobble in the center of the cake. Be sure to let the cake cool completely before cutting into it otherwise you will end up with what looks like a chocolate lava cake instead. And just so you know it tastes even better the second day because the cake and the flavors have really had a chance to set.

Give this adventurous and visually stunning dessert a try and you might find yourself looking for more sweet ways to cook with healthy vegetables!

related: Peppermint Patties Make A Festive Holiday Gift

Moist Chocolate Beet Cake Recipe

adapted from David Lebovitz

Ingredients:
8 ounces beets unpeeled rinsed and scrubbed free of dirt

7 ounces bittersweet or semisweet chocolate 70 percent cacao solids chopped

1/4 cup hot or water

7 ounces butter at room temperature cubed

1 cup flour

3 tablespoons unsweetened cocoa powder the darkest you can find natural or Dutch-process

1-1/4 teaspoon baking powder

5 large eggs separated at room temperature

Pinch of salt

1 cup superfine sugar

Powdered sugar

Directions:
    1.    Butter a springform pan and line the bottom with parchment paper.
    2.    Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle slip off the peels cut the beets into chunks and grind them in a food processor until you get a coarse yet cohesive purée. If you don’t have a food processor use a cheese grater.
    3.    Preheat the oven to 350ºF.
    4.    In a large bowl set over a pan of barely simmering water melt the chocolate stirring as little as possible. Once it’s nearly all melted turn off the heat but leave the bowl over the warm water pour in the hot water and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.
    5.    Sift together the flour cocoa powder and baking powder in a separate bowl.
    6.    Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.
    7.    In a stand mixer or by hand whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula then fold them into the melted chocolate mixture being careful not to overmix.
    8.    Fold in the flour and cocoa powder.
    9.    Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF and bake the cake for 40 minutes or until the sides are just set but the center is still is just a bit wobbly. Do not overbake.
    10.    Let cake cool completely then remove it from the pan.
    11.    Sift powdered sugar evenly over the cake for serving.

More from YumSugar:

10 Fun and Festive Holiday Treats

12 Days of Edible Gifts: Spiced Pecan

Homemade Chocolate-Covered Bacon

7 Easy No-Bake Desserts

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Walton Ford's "Pancha Tantra" is a visually stunning collection of one of my new favorite artist's work and is the next best thing to seeing one of his larger than life shows.

The Complete Collection of Anais Nin makes a great gift for the high-minded poetic woman in your life.

The Map As Art: Contemporary Artists Explore Cartography: A collection of gorgeous maps is always a beautiful and interesting book to have on a coffee table and browse through. This book takes it one step further with its artistic intepretations.

Argosy Bookstore is where you have to go if you are on the hunt for that once in a lifetime personal gift. We're talking rare first edition books.

Language Classes : Have someone on your list who would love to converse in a foreign tongue? Treating them to classes or buying them a program like Rosetta Stone will get them on their way.

Make a donation to a charity that has a profound meaning to them. The Endometriosis Foundation of America Children's Scholarship Fund and Keep A Child Alive are near and dear to my heart.

What are your ideas for giving the perfect gift to the person who loves to learn?

Pratesi Linens are elegant and simple and considered some of the finest in the world. There is nothing quite like the feel of exsquisite bedding.

This Ball Mason Jar Votive Lantern by Alyssa Ettinger is a unique lantern made of hand-cast porcelain that adds a warm glow inside or out.

Round Birdfeeder by Perch: In NYC you're considered lucky to have private outdoor space. Bring nature to your backyard or rooftop with this simple functional birdfeeder.

Bedding from Frette: Frette is an indulgence but completely worth it. This Italian damask-inspired design pops with color while being perfectly tasteful.

ABC Carpet and Home: An antique chandelier adds such unexpected elegance to a room much like this Savannah chandelier from ABC Carpet and Home. Although I prefer original antique chandeliers you can find beautiful new designs for relatively low prices.

These Antique Bookends from Hunters & Gatherers NYC are definitely statement pieces. Buying rare vintage items can be a gamble but can be the perfect gift for adventurous decorators.

What are some of your favorite design gift ideas? Share with us!

A cashmere sweater is always a gorgeous gift for men and women. I love affordable brands like this Uniqlo Cashmere V-Neck.

Or if you want to indulge a litte more I recommend Tse Cashmere.

James Jeans remind me of the late ‘70s rock era—picture getting out of your Corvette with the Eagles playing in the background. Without an overwhelming flare the skinny boot cut hits your lower half just right elongating one's legs miraculously.

The Celine Leather Duffle is a perfect carry-on—I can fit everything from books and magazines to an extra change of clothes. The leather's wonderfully soft but it's also sturdy enough to stand up to some tossing around. And the interior zip pockets help to keep me organized.
I own the dark brown duffle but I've also selected the black version with for you. Because I know a girl loves options in her life.

Heritage Boot's exquisite handmade cowboy boots put a modern twist on an almost bygone art form . The hand tooling stitching and meticulous inlays make each pair look like a work of art and artisanship. There’s something for everyone from urban cowgirls to the most authentic born and bred Southwesterner.

Stag Provisions has a rustic but edgy collection of men's clothing. It's sure to be a hit with him or the female in your life who can't resist a comfortable stylish piece of menswear.

What kind of clothing and accessories do you love to give as gifts? Share in the comments!

Oh my God when are they going to stop having alcohol pairing quickfires at 9:00 in the morning?!!! There’s always one episode that leaves me with a searing headache without fail. I can usually smell an alcohol related challenge from a mile away but this one takes the cake! And that Cordon Bleu kitchen was freezing!! The one thing that tequila did come in handy for was keeping us all warm.

The nice thing about this challenge is it allowed each chef to find a tequila that allowed them to showcase their own style of cooking. Of course the drawback to this was that we didn’t get to see many of them stretch themselves except when they overdid it.

I loved Chris’ raw oyster dish. It was refreshing bold and took a lot of courage. His was my personal favorite because he was the only one who successfully paired his dish with the Blanco which I believe is the toughest to pair with because of its crispness.

Heather’s felt a little like what you would eat for happy hour with a piña colada. It involved mango avocado and something fried- not very imaginative and a bit of a cliché rather than really looking at the flavors.

I do agree with Sarah and her risotto was very al dente but she’s right. I lived in Milan for many years and there are many fine restaurants that would serve risotto exactly like she did. My problem was not its doneness but rather that it simply didn’t pair with the tequila.

If I could create a perfect meal from this quickfire it would be to start out with Chris’ oyster for an appetizer followed by Ty’s shellfish dish for a perfect seafood meal down by the beach. :

Moving on to the Elimination Challenge.

I’m always glad when the chefs get to taste the food like we do. This way they can see exactly what the mistakes are and understand that it really is all about the food.

Heather in her interview after the quickfire disses Beverly by saying that she “doesn’t think like a chef”. I don’t know if she meant to reference a book written by one of my beloved friends and colleagues Tom Colicchio. However part of thinking like a chef is being enough of a leader to inspire the members of your team to work with you even while competing against them in the long run just like what happens in professional kitchens all across this country. Another approach might have been to assess what Beverly was good at and capitalize on that for the dish. I know she also gets a bee in her bonnet about not wanting to cook duck Asian-style but I know that if I were ordering duck I would prefer it cooked Asian style over any other. American farm-to-table can marry beautifully with Asian flavors poor Beverly. I’m so sorry that Heather took this kind of bossy abrasive attitude toward her teammate.

Paul and Sarah seem to have the right attitude and have understood that working together is better for both their survival. Here’s another example of two very different cooking styles that can work wonderfully together.

Sidenote about Ft. Worth TX: I loved it! I felt like I was in a John Wayne movie. It’s so quaint and picturesque it almost looked too perfect. Almost like the Hollywood set of an old West city complete with tumbleweed.

I of course in the spirit of old westerns decided to dress like Pocahontas. ...but when else am I going to wear that necklace besides a game dinner with all the taxidermy staring back at me?!

That venison was still kickin’! And for a lotus eater like me I had to delicately eat around the edges so I wouldn’t be uncomfortable! I loved the kombocha gratin that was flavorful and yummy- all they needed was a few more minutes on the meat.

I was so sad to let Nyesha go. Mostly for selfish reasons I really wanted to taste more of her food! But unfortunately those are the rules of the game it was a double elimination and the worst dish had to go.

Next week’s especially exciting because we welcome my old friend Patti LaBelle!

What did you think of this week's episode and the way the chefs did or didn't get along with one another?

While olive oil is an essential ingredient in many of my favorite dishes I like to experiment with a variety of cooking and finishing oils in my kitchen including these lovely distinctive nut oils from Domaine de Provence.

These distinctive smooth oils are sure to add nutty flavor and depth to any dish in which you incorporate them.

A spice kit is a chef’s toolbox. But trying out new spices can be intimidating—how do you know how much to add or what spices will go well with others? My Easy Exotic roasting rubs take the guesswork out of all of that mixing and measuring. These aromatic blends include a little bit of everything from spicy to sweet to tangy.

Spices are such an important part of any cook's pantry—they can truly change the character of an ingredient. My Easy Exotic spice blends will help you transform your everyday cooking staples into something truly special and will inspire you to try out new creations.

This onion relish from New York Joe’s Gourmet Onion allows me or you to create that messy savory spicy tangy mouthful reminiscent of food trucks at home. The creator Joe is a born-and-bred Brooklynite and he knows a thing or two about hot dog toppings. His jarred onion relish brings a little piece of New York right into your kitchen—just add your favorite hot dog a bun and even more toppings...and enjoy a meal that will satisfy your deepest messy food cravings.

Honey is undoubtedly a pantry essential for any cook. I like to use it in baked goods but also in sauces especially for savory dishes. Sometimes I mix a simple glaze of honey and country Dijon to brush on grilled meat and vegetables. I also add a little honey to hot sauces to temper the heat of powerful spicy notes like chipotle or jalapeno peppers.

These artisanal honeys from New England are reminders of nature's greatest pleasures something so simple and sweet. They have a lovely fruity taste that’s not too overpowering. The Cranberry Honey is fantastic slathered on hot buttered toast instead of the usual jam.  And the Tangerine Honey is lovely drizzled on yogurt or grapefruit in the morning.

Speaking of citrus this juicer from Sur La Table is an absolute must in the kitchen. This powerful and durable die-cast device turns the lemon or lime halves inside out which leaves you with every possible last drop of juice. Whether you're adding some citrus to balance a rich sauce or making cocktails with fresh juice this juicer does the job. Best of all it's a cinch to clean.

This ingenious Boomerang wok from Obaz.com combines design and function. The exaggerated curve of the lip ensures that all of the vegetables stay in the pan instead of on the counter or floor should you get a little overzealous when making a stir fry. The size of the Boomerang wok is also perfect for city dwellers who may not have the biggest kitchens.

Which of these items stand out the most to you as a perfect gift for the culinary enthusiast in your life?

When I give in to my sweet tooth I reach for these sea salted caramels from Chocolat Moderne. If I ever felt guilty about taking pleasure which I don't but if I did these sweets would be pretty high on my list.
These lovely handcrafted chocolates combine lush dark sweetness with a touch of salt in the best possible way.

When it comes to fragrance I tend to gravitate toward clean classic organic scents.
That's why I love Red Flower candles which use only the purest burning wax and natural botanical extracts spices and herbs to create intoxicating scents. I also love how beautiful these candles are. Each candle comes in a lovely glass jar topped with dried flowers that should be removed before lighting the candle. The rose petals are especially pretty scattered in a wooden bowl. These spa candles make such a nice gift for the stressed-out friend in your life--or as a gift to yourself!

A truly unforgettable gift is dessert wine from Duck Walk Vineyards in Southampton NY. "Crafted from wild Maine blueberries this Port displays the classically intense fruit flavors of the berry. Sweet yet hearty it displays ripe firm tannins and pairs remarkably well with foods with equally firm tannins such as dark chocolate or root vegetable and duck-based reduction sauces." Whether you sip it or make a berry sauce for dessert it's a divine treat.

I love blending essential oils together to make luxurious concoctions that revitalize and rejuvenate skin. One of the best in my opinion is Neals Yard which is 100 pure and organic. They have every aroma you could want. Give this gift to the friend or loved one who loves to unwind and detoxify. Here's a relaxing and slimming essential oil recipe to try.

Yana's Herbal Beauty Salon is one of New York City's best-kept secrets. For more than 17 years Yana has been treating New Yorkers in-the-know to her traditional Eastern European skin care treatments and products developed from all-natural recipes passed down though generations of women in her family. To get the Yana experience at home there's nothing better than her incredible skin care products. This wonderfully scented rose-infused package includes some of her best: toner moisturizer and rose oil.

What's your idea of an indulgent gift?

How do you enjoy eating pumpkin? Share in the comments.

Alright. Let's talk about the Quickfire. The challenge was to make a mother sauce and then incorporate it into a dish that really highlighted it while bringing in additional flavors.

Grayson definitely deserved to win. Her corn hollandaise sauce was so delicious and delicate. I think she really nailed the spirit of this challenge: taking a classic sauce and making more out of it. Her ravioli was made to perfection and it just was a great dish that showcased the sauce.

Ed's cauliflower bechemel was a good idea but the flavor of cauliflower was hard to discern.

Paul and Whitney disregarded using a roux and it really was about working with a classic sauce so that was disappointing. Still Paul's was very yummy.  

Beverly while being very talented can also forget what the point of a quickfire is at times. She used so little of her sauce because it had soy in it that it worked against her. Rather than think of what would display her saucier skills she chose to highlight her Asian cooking. I think it would have been possible to do both. 

Dakota just had too many things piled on each other. This not only obscured her sauce and didn't showcase it at all but made her food very muddled and overwrought. Lemon and black truffle in her bechemel sauce did not combine well with peach and mushroom and the crab was canned and tasted very tinny. I'm amazed she used canned crab after Keith went home for cooked shrimp.

Nyesha also had too many flavors going on in one dish that were not at all harmonious. To use creamy coconut with acidic tomato then add ras al hanout a Moroccan spice with ginger and basil and a lot of other flavors was not a great choice. Nyesha can make some astounding sauces but she tried to do too much in one dish. She needed to edit herself better.

On to South Fork Ranch: the house looks much bigger on tv!

The grounds were very nice with lots of ponies and cows. It was a very enjoyable day for us but I don't think it was going so smoothly in the kitchen --or out back for poor Ty-lor who was grilling in 112 degree heat. Things were definitely not looking good for Whitney with those potatoes. I was shocked she sliced them and assembled her gratain but did not cook them off especially when two of her colleagues told her to cook them that night. If left overnight sliced potatoes oxidize and get grey.

The gaspacho was nice but pretty run of the mill. And the second course was also a bit mild and blandly flavored.

But those courses were good compared to the third course. This plate of food looked clunky messy with overcooked steak and undercooked potatoes. The sauce and butter were the only redeeming things on the dish.

Ironically dessert was the most pleasing course of this meal. 

And in the end it did seem as if Heather tried to remedy the lack of focus in the kitchen even at the expense of being unpopular with her other chefs.

But even if those dishes came out properly which they didn't it would have still been an uninspired meal.

Not the best meal on Top Chef this week. Here's some extended footage of our deliberation at the judge's table from Bravo.

What did you think of the chefs this week and their seeming reluctance to display leadership and take chances?

I hope some of you try this technique and find out just how delicious your Thanksgiving turkey can taste. Have a happy holiday and I hope you can enjoy this special time with loved ones.

What are your secrets for a perfect turkey?

Last week I spent a portion of the afternoon visiting one of my absolute favorite farmers markets in NYC. The Union Square Green Market just bustles with produce and farmed culinary treasures as far as the eye can see. Well okay maybe just a city block or two but there are tons of goodies to be found.

This dried pepper mix was too gorgeous to pass up. Next week on Top Chef the Scoville Scale of spicy heat will be coming into play...

These little guys are Ground Husk Cherry Tomatoes. You can pop them out of their husk and right into your mouth. They have a really unique pineapple flavor and I instantly thought how great they would be in a chutney.

I couldn't resist sampling a variety of these delicious homemade pickles and beets from Rick's Picks. They had great names like "Cool Gherks" and "Phat Beets."

These black radishes are so striking with the vivid intensity of their skin. Once cleaned and peeled they are great in a salad mixed with blood orange segments.

I picked up some cheese at Dancing Ewe Farms. They specialize in Tuscan style cheese making and I purchased some Caciotta and Pecorino Stagionato.

It's impossible to walk by a bread sample especially an enticing Finnish Ruis whole grain rye from Nordic Breads with cucumber and soft cheese on it. Perfect!

Do you support local farmers and go to green markets when they're available?

photos by: Laina Karavani

This 1st Quickfire Challenge was so much fun. Usually our fear factor episode is the 2nd or 3rd in but it seems we got the funky protein right off the bat. What a welcome to Texas that was. I felt sorry to see those little guys in the tank. They looked so pretty it was a shame to eat them.

What you didn't see is that when I first came in the producers put in those pop up fake snakes with springs in a box they handed me which I did not fall for!! Ha ha. But I opened it again for the chefs and we scared them before cameras were rolling which was hysterical.

By the way how cute was that photo of Chuy?!

Snake meat is delicate and can get chewy and overdone very quickly. Like calamari or frog legs.

I loved Beverly's aoili with basil. Very zingy herbaceous and spicy with the jalapeno.

It was so much fun being at Blanca's Quinceanera. She loved the show and so was really excited to be there and what's more turned out to be a great and very articulate judge. When we were standing there giving our first impressions of the appetizers as they came out Blanca was very astute in her critique and all her observations were really specific and thoughtful.

I think the shrimp was an unfortunate choice Keith made and one that befuddled the team. But they could have recovered easily and we wouldn't have known.  I think Keith just hasn't had as much experience as the others and it showed. He is such a winner in person and his story is inspiring and I hope he went home feeling ok. He is so talented and I think with time will catch up to the others' experience in the business. Its never easy to be the first to go.

The  team's pink cake was also a bit garrish to me and there was just too much frosting.

The appetizers in general were nothing to write home about. Paul's was nice.

Heather's cake was simple and yummy and exactly what you want for that occasion. In spite of that leaning tower most professional kitchen have a separate cooler area where pastry is donethat melted a bit she was smart enough to make sheet cake for the guests that were portioned out and delicious. And I thought other than the fact that it was leaning it was really pretty.

Oh and I wasn't supposed to wear that dress and it was a last minute swap. I couldn't fit into the dress that was set aside for this event because I had gained 5 lbs just from the last 2 episodes!!! All that pork and rabbit cought up with me! Ha! I did start taking smaller bites after that debacle. I hope Blanca didn't mind me matching her dress. I felt a bit like an aging bridesmaid!

I actually thought I looked better with a couple more pounds on me. I had gotten really thin due to stress but we had already fitted a lot of my wardobe and I didn't want to give poor Albert a heart attack already.

Oh and I can't believe how big that flower looked on the side of my head! Sheesh.

Hope you enjoyed everything I had to share and get geared up for next week. Let's just say things are going to get spicy.

What did you think about the teamwork issues with the pink team and would you agree that Keith was the one who deserved to end up going?

YumSugar has a wealth of great recipes and ideas to help make ordinary ingredients the highlight of a dish. I especially love how they've chosen to spotlight commonplace but yet so very versatile green cabbage. Enjoy all of their fantastic ideas for preparing it below.

In Season: Green Cabbage

Green cabbage is one of those vegetables in the grocery store that tends to get looked over. It's a humble cold-weather ingredient that doesn't scream out for attention. It may not be as fancy as red napa or savoy varieties but see why it really does deserve to be praised when you take a moment to read about green cabbage.
 
Found in dishes all over the world cabbage is actually derived from the mustard plant. The spherical leafy head of the plant is the only part that is normally eaten and it is an inexpensive source of fiber and important vitamins. The best part is that it's an incredibly versatile ingredient that can handle all kinds of cooking and flavors from salads to stuffing to stir fries. Eaten raw green cabbage is crisp and even a little bit spicy at times but cooking brings out the sweetness of the vegetable.
 
Choose heads that are compact with shiny leaves and store in your refrigerator. Try to avoid buying preshredded cabbage because once it's cut cabbage begins to lose much of its vitamin C content and dries out.
 
Here are some ways to enjoy cabbage that will leave you its biggest fan.
 
    •    Grill up some sausages and serve with a crisp apple and cabbage slaw.
    •    Sweet and sour beef cabbage soup is a great way to warm up after a brisk Fall day.
    •    Soba noodles and chicken complement crunchy green cabbage perfectly.
    •    Ditch the takeout and whip up your own stir fry with ginger chicken and vegetables.
    •    Put it between two slices of bread add some ham and a few other goodies and you've got yourself a Rueben!
 
What do you think about green cabbage? Do you have any recipes that highlight it?

Enjoy more related posts from YumSugar:

6 Trends Hitting Tables This Thanksgiving

Go Green This Thanksgiving With A Jewel-Toned Salad

Butternut Squash Shooters

10 Fall Cocktails to Toast to This Thanksgiving

Aside from all of the flattery thanks Ty! she really highlighted a specific cause that I am passionate about. Knowing about Endometriosis and other reproductive health issues that concern women is so important.  I am thankful to have such an influential woman like Tyra and her fan base on board with educating others and having an open dialogue about a touchy subject. You can learn more through The Endometriosis Foundation Of America.

Naturally I can’t say thanks enough and the feeling I have for Tyra is mutual. She is a trailblazer who continually amazes me with her honesty and openness especially in the way she connects with her female fans and inspires them to find the beauty and spirit within themselves.

Here’s a photo of Tyra and our other good friend Valerie Jean from a dinner party I hosted at my apartment a few years back.

Can’t believe it’s been nearly 18 years since we first met! I wish nothing but continued success to Tyra and you can see the lovely post she wrote about me HERE.

What's one of your favorite Tyra moments? We all have them! Please share in the comments.

I have known Mickey just a little bit for a really long long time because we'd always run into each other at fashion shows in Paris and New York and Milan. He has a great sense of humor and I must say this was one of the easiest shoots I ever did. Zero to finished in a couple of hours. with the exception of trying to get out of this yellow top…thank you to stylist Luigi Tadini for rescuing me!

It was refreshing to ‘let my guard down” and to have the goofier casual side of my personality featured in this really nice write up and I adore the simple yet effusive mood of the photos.

Paper magazine is a cultural institution in New York City and Kim Hastreiter is our downtown indie Queen Bee. All hail the Queen!
   
The issue is available on newsstands now and you can also see the full article HERE.

Have you ever flipped through a copy of Paper Magazine? I highly recommend it!

Cauliflower gets a bad rap sometimes. It's definitely always the last vegetable left on a crudites platter but that's lucky for me because I happen to love this cruciferous floret. I think a lot of people are just a touch puzzled when it comes to preparation and don't know the proper ways to work with it and coax out a truly indulgent flavor.

I have a delicious preparation that will leave everyone at the table gazing longingly at the empty serving bowl where the cauliflower once was.

In North India in a dish called aloo gobi it is made with potatoes and cumin. I've replaced the potatoes with cashews and the cumin with anise seeds; it's lighter without the potatoes and the cashews give it a rich nutty flavor that pairs well with the anise seeds. The long dry red chilies give the dish a burst of red color that looks gorgeous on the plate.

This is a great side dish to add to your Thanksgiving Day feast. It's a surprising twist on a traditional vegetable that will add some intrigue to the line-up of usual suspects.

Sauteed Cauliflower With Anise And Cashews

from "Tangy Tart Hot and Sweet"

2 to 3 tablespoons canola oil

1 teaspoon anise seeds

3 or 4 long dry red chilies

1 cup diced shallots

1 1/2 tablespoons minced ginger

2 1/4 pounds cauliflower broken up into small florets

1/2 teaspoon sea salt

1 cup cashews

1. Heat the oil in a skillet over medium-high heat. When it is hot add the anise seeds and saute' for 2 to 3 minutes.

2. Roughly break up the chilies add them to the anise seeds and stir. After 5 minutes add the shallots ginger and cauliflower. Add 1/2 cup of water and the salt and stir. Cook for 10 minutes.

3. Stir in the cashews and cook for an additional 10 minutes or so uncovered until all the moisture  is gone stirring occasionally. The cauliflower will reduce greatly in size and should have some charred or brown bits at the edges. The cashews should also be toasted brown. Serve hot.

Serves 4-6

Do you have a favorite way to enjoy cauliflower?

Such an exciting way to kick off the season! This week's episode showed the continuation of our chefs fighting to earn a chef's jacket and join this season's competition.

Okay so lemon curd is a hard thing to work with and people have really bombed on our show with it remember Arianne from the NY season at Craft anyone?? and Laurent came with a good pedigree but in the end his food just wasn’t up to par in comparison with the others.

Loved the simplicity of Paul’s dish and as simple as it looked it was packed with flavor clean pure flavor and had a finesse that made him stand out in the crowd. Definitely one to watch based on what we tasted.

Kim just did not impress us. Very greasy plate of food.

Andrew’s mushrooms were very earthy and had a deep robust flavor but his dish was muddled. I felt the raw materials that were there were enough to give Andrew another shot.

I was so flattered by Chazz’s comments and I didn’t hear about them until way after but I was really sorry to not taste his risotto. He also was one we were looking forward to see cook because he came with a pretty decent pedigree and its such a shame that his food didn’t make the plate. Tragic that we never even got to taste this yellow creamy steaming dish which from across the kitchen looked awesome and even smelled enticing.  But what could we do? For what it's worth I thought he was very cute and didn’t want to see him go.

It’s really nice to see what the contestants look like when they’re not in the kitchen since we never see them otherwise. I thought Grayson looked so pretty with her hair down during her interviews! And I can still taste her polenta with bacon-wrapped shrimp and figs--delicious!! The sweet figs were a wonderful counterpoint to the salty smoky intensity of the bacon and shrimp. It was the perfect canvas for both these flavors to meld together.

Ed’s dish was also fantastic and a very close second.

Next week: snakes goat and a cultural coming of age ceremony! Here's a peek:

What did you think of this week's episode? Who was your "on the bubble" pick?

My involvement as a co-founder of The Endometriosis Foundation of America has afforded me the opportunity to meet with and be educated by some of the leaders in this field. I am thrilled to be in the company of brilliant scientists like Dr. Linda Griffith of MIT with whom we partnered to open the first research center for gynopathology in the country as a joint project between MIT and Harvard Medical Schools. My brilliant surgeon and co-founder Dr. Tamer Seckin will also speak to talk about the recent surgical advancements in treating Endometriosis.
 
A live surgery will actually be streamed during the conference showing the latest minimally invasive techniques and there will be an array of surgical tutorials and hands-on demos for students nurses and physicians.
 
This is an exciting opportunity to learn more about the safest most effective most advanced and cost-effective care available for the female reproductive system.

I strongly encourage everyone to learn more about Endometriosis a disease that affects 176 million women across the globe.  Chances are you know a sister mother daughter coworker or friend with this ailment.  In fact the person writing to you now has it too...

Do you or someone in your life suffer from Endometriosis? Education and open dialogue can help women get the care they need for this very treatable disease. Find out more HERE.

 You have to be tactical when wearing men’s clothing and think more about the other items you are going to pair with an oversized shirt or a pair of cuffed “boyfriend jeans.”

This lovely Hamilton Shirt Co. button down from Stag in Austin TX appears to be chambray but in actuality it’s a made of ultra-light flannel and feels amazing on your skin. You get a retro demin look but with the cozy soft comfort of flannel against your skin.  You can roll up the sleeves for starters to show off your wrists and wear some dainty and chunky bracelets layered and jumbled together to give the shirt a feminine counterpoint to the masculine lines. Wearing a camisole beneath and using the shirt almost as a light cardigan by unbuttoning a few extra buttons and knotting it at the waist is an alternate way to go.

Another option is to belt it at the waist if you want more length and wear it with shorts or a mini skirt peaking out from under the shirt's tails with tights if you live like I do in a cold climate. A simple shirt also looks clean and modern if its a slim cut and worn manishly with a super slim tie or simple ribbon bowed at a closed collar very Victor Victoria if you know what I mean…

I paired this denim-looking shirt with some Rag & Bone slim fit yellow or dare I say butter colored bell bottom jeans. I love this combination of hues. You can wear sandals for a breezy warm weather look or add a beautiful knit scarf and some brown leather riding boots to make this refreshing ensemble stand out against otherwise dreary winter apparel that you see all too often in New York City. We do love to wear black!
 
What do you think? Do you have a favorite article of menswear that you incorporate into your style?

One particular recipe stood out to me for a few different reasons and that was the recipe submitted by Hector Gonzalez. I loved how his popcorn recipe celebrates the heritage of he and his wife. It makes for delicious-sounding popcorn that’s spicy and cheesy all at once. I also really enjoyed the ingenuity of Hector making his own condiment and calling it “Mexiracha” butter which puts a spin on already delicious sriracha by adding peppers with smokier and sweeter flavor profiles.

Congrats to you Hector and for everyone else here’s the winning Exotic Popcorn recipe:

Cheesy Mexriracha Popcorn
By Hector Gonzalez

My wife loves popcorn and we tend to make one that applies to her region she's from Wisconsin and my heritage I'm Mexican.

We cook our popcorn in peanut oil and cook it like everyone else. We add only 2 condiments:

1 White cheddar cheese: We use a 1 year aged one that has a very robust flavor. We grate it over the popcorn when it is ready very hot using a zester. We want thin strands that will adhere and melt over the popcorn almost immediately.

2 Mexriracha butter: This compound butter is made with my homemade Mexican sriracha Mexriracha which is made with chipotles and chiles de arbol hence the name. The chipotles add a smokier flavor to the regular spice found in the common rooster sauce while the chile de arbol gives an almost tangier flavor to the mix. The Mexriracha gets sweetened with piloncillo. The butter isn't too hot as I only add 1/2 teaspoon of Mexriracha to the mix as I don't want it extremely hot.
After popping the kernels I put the popcorn in a paper bag with 4 tablespoons of melted Mexriracha butter. Shake well then put on a plate and "zest" some cheddar on top tossing around to spread the cheese goodness. The result is spicy and cheese great for watching old wrestler movies which are also cheesy and a bit spicy too.

There were a lot of entries that were temptingly sweet and salty as well. Here’s my suggestion for dressing up your bowl of popcorn with spices you probably already have at home. It's inspired by my recipe for Spiced Candied Pecans from "Tangy Tart Hot & Sweet."

Pop roughly 3-4 cups worth of popcorn kernels using olive oil

Drizzle a ¼ cup of a dark Grade B maple syrup over the hot kernels and toss in the bowl to cover them

Add 1 cup of whole pecans

Toss in a tsp of chili powder and a liberal pinch of sea salt  and you've got a great snack.

Anyone else enjoy laying low on weekends curled up on the couch with popcorn and a great flick?

With so many more competitors than usual tasting the food was also more of a challenge than ever. I must say I've never eaten so much rabbit in one day! Interestingly this was the the first time we judges have had the opportunity to taste their food before granting them a chef's coat. It was a whole new ball game for everyone. Luckily for the first time the judges table chairs were the most comfortable we've ever had. Very cushy!

Like I've said before the women in this season are particularly strong and as far as the men are concerned both Keith and Edward Lee are very interesting. Watch what happens...

As for adding "the bubble" this season it's another layer of intrigue that will keep everyone on their toes. And I'll say this--- some of the bubble people are the strongest to beat and wind up being great contenders! Watch them struggle to even get into next week.

I will be talking about all of this and more later on the "Today Show" so be sure to tune in and check out some personal video blogs that were captured while filming the season HERE.

I'd love to hear your thoughts on this season's hot competition. Leave them in the comments below.

We chatted LIVE on Twitter during the premiere of “Top Chef” on Bravo at 10/9C. See a replay of the conversation below:

Which contestant gave the best first impression? Any favorites so far? Let me know in the comments below and be sure to check back tomorrow for my exclusive recap of this week’s episode.

More on this in a bit but you can get in on the conversation at Bravotv.com where myself and others will be in the "Talk Bubble" live-Tweeting throughout the show.

I taped an episode of "Anderson" this week and in the spirit of "Top Chef" judged several spinach side dishes. Anderson is the greatest and I must admit I had to resist the urge to muss up his gorgeous head of hair. It airs next week on Nov. 9th.

See more great write-ups in People Magazine and TV Guide and be sure to tune in to Bravo tonight at 10/9C!

Here's a preview of what's in store tonight...

Will you be watching?

I always wanted to know what it would feel like to be a trapeze artist flying high in the air like a dare devil.  So a bunch of my friends surprised me and  got me a lesson at the Trapeze School of New York for my birthday and I was just able to use it last week. 

I have to say the feeling is addictive and intense. The scariest part is going up the rickety ladder. You are harnessed to all sorts of cables and have a net too  but it doesn’t stop you from wondering why you ever thought this would be cool.  The moment at which the instructor tells you to jump is akin to being asked to swallow a goldfish in elementary school. But there I was with my sadistic clan of cohorts cheering me on chalked up and wobbling on a tiny platform in the sky. 

After a couple of times I got the hang of it and managed not to look like Wylie coyote jumping inadvertently off a cliff. 

My friend Malini looked the most graceful as is always the case whatever we do damn her! and I won't mention names about who but I wasn’t the worst. 

I will say that flinging yourself into midair is quite tiring and much of that is the adrenaline but there is also the matter of hanging by a bar with just your bare hands to keep your whole body's weight from crashing to the earth. It leaves your whole upper body neck and shoulder's included very very sore the next day.

photo by Emily Jira

During our lesson we were also enthralled in watching a young man by the name of Nolan McKew practice his routine on the silks. The way he twisted himself up and so effortlessly held himself in the air was magnificent to watch. Turns out he was also a huge "Top Chef" fan and giddy to take a picture with me. Very sweet!

Would you ever attempt to fly through the air with the greatest of ease?

Last weekend I went to Toronto for the Delicious Food Show and as an added bonus also got to see my family.  It was nice being up North and meeting all the Canadian fans and I want to thank everybody who took the time to come out on  cold and grey Saturday. 

It was standing room only and I gave a talk on food and life and finished off with a cooking demo of a rustic Tuscan soup called Papa al Pomodoro that is incredibly easy to make and very comforting this time of year.  Its also a great crowd pleaser that can be made totally vegetarian and I substitute cous cous for day old bread as is traditional. A crisp salad of greens and apples and a simple dessert would make this a great weekend lunchtime meal. 

Speaking and cooking-- two of my favorite things!

My Pappa al Pomodoro with cous cous

I also loved sampling all the different foods at the various booths and I came home wishing my jeans had an elastic waistband! I tried condiments and caviar Ice wine and cookies and much much more.

This adorable young girl turned out to be a fan and naturally I was flattered!

What favorite soup warms you to your toes on a blustery grey day?

While I was in Austin TX I had the opportunity to stop into a restaurant I had been hearing a lot about. Barley Swine is an impressive new hot spot with a talented young team. The restaurant named after head chef Bryce Gilmore's fondness for pork and beer turns local seasonal ingredients on their ear. With Bryce being named one of "Food and Wine" magazines "Best New Chefs of 2011" there hasn't been a dull moment or an empty seat in their spare rustic dining room which holds roughly 40 guests.

The menu really has something for every palate but I still tried just about everything anyway. To be fair it's suggested that each guest order 3 small plates.

Here are two items that really stood out to me. The menu changes every month I believe so these may currently be different.

Tomato Salad With Eggplant Fritters and Goat Feta

Scallops Spicy Pork Cheek and Sweet Potato

If you're a beer lover you're really in luck as the restaurant boasts an extensive menu selected from local and international breweries and the wine menu is well matched with the food offerings.

I had a great time and plenty of delicious food to keep me busy while at Barley Swine. Best of luck to this talented staff and definitely make a point to eat here next time you're in Austin. I know I'll be back!

A perfect example would be last year when I attended Visonaire’s Halloween Soiree at MoMA P.S. 1 dressed as the ghost of French-Cuban author Anais Nin who was also Henry Miller's paramour and muse. I wore a beaded gorgeous gold dress loaned to me by my friend the designer Naeem Khan with a Venitian mask and black feathered wings. Last year's Visionaire party was the best I had been to in a long time. In fact I met the performance artist Lady Fag there after running into her at Albert Albaz's fete at the Lanvin store.

However you interpret the look I think my friend Bonnie and I looked like Venetian courtesans and blended well into the collection of other party-goers who paraded around in ornate or macabre attire.

I always try to hone in on a concept I can execute well or that I would look believable in. I try to the look with sinister inspiration from a film or novel or perhaps female heroes with a smattering of science fiction or Greek mythology. I simply use pieces from my wardrobe mixed with trinkets I find at vintage shops in my neighborhood.

This year I am much more concerned with the costume of a certain little someone in my household so I'll probably just reach for classic stand-bys like Cleopatra or Pocahontas. Maybe I will mash it all up last minute into a gloriously unexplainable costume and that’s fine because it’s just fun to live out a fantasy identity that’s an extension of your personality. Anything goes especially if you go down to the Village Halloween Parade which is always an exciting event where people pull out all the stops.

What kind of Halloween look do you prefer when thinking of a costume?

In this clip from the season opener the 29 cheftestants arrive at The Alamo and I have to inform them that their first challenge is going to be a particularly high pressure situation...

Be sure to tune in next week to Bravo at 10/9c and see who will make it into a coveted spot in the house.

What do you think of this unexpected twist right out of the gates?

Before you queue up a classic like “The Exorcist” or “The Birds” and grab a fuzzy blanket to hide under make some popcorn -- but not just any old popcorn. Butter and salt are indisputably delicious but I’m always thinking up unusual twists on this tried and true cinematic snack. I will happily share one of my favorite recipes with you but there’s a catch.

I want you to be the expert. Do you have a favorite way to spice up this classic movie snack? I am giving away an Easy Exotic Tea Set to a lucky PadmaLakshmi.com user who shares their delicious way to dress up a bowl of popcorn. You can go savory sweet spicy… whatever you love. Just make sure it’s delicious and creative! The contest ends Tuesday Nov. 1 at 6PM EST. The winner and their recipe along with mine will be featured here on PadmaLakshmi.com and will receive goodies from my Easy Exotic line of teas sea salts and spice rubs.

How to enter:
Join PadmaLakshmi.com and leave your recipe in either the comment section of this post OR submit a note video or photo on your profile and share the link in the comment section of this post. If you upload a photo the caption field can be used to write the recipe then share the link to the photo in the comment section of this post as well.

Good luck everyone--can’t wait to see what you come up with!

I recently spoke about my struggle with Endometriosis for Redbook's "The Truth About Trying" campaign along with many other women who shared heartfelt and informative stories about issues that can cause infertility.

This Friday I will be hosting a Lunch and Learn at Lenox Hill Hospital in NYC for school nurses and nurses who specialize in working with adolescent females. Endometriosis can be recognized and properly treated at a young age if health practitioners are educated. We hope to eradicate needless pain for these young women who often quietly suffer on average for a total of 10 years because of misdiagnosis.

This is footage of me welcoming the attendees who came to The 3rd annual Blossom Ball this past March. Find out how you can get involved by visiting the website endofound.org and if you are in the New York area hope to see you at the Lunch and Learn on Oct. 29th!

Long Island at this time of year is an especially dazzling sight to behold with the fall hues reflecting against the vivid blue of The Atlantic. While most people in the city venture out in the summer months the beauty and cool crisp weather at this time of year is gorgeous to behold.  Long walks in bulky sweaters a cauldron of some savory soup or stew bubbling away on the stove and a few good books and board games make for a perfect cozy weekend with loved ones. 

These days when I am there I never get out much except for those meandering strolls to pick up some boldly hued leaves and flowers for the vases by the fire.  So I was delighted when my friend Wylie Dufresne gave me a taste of this lucious blueberry port made a stones throw away from me in Water Mill Long Island.

It’s a special sweet dessert wine that is best sipped at a meal’s end in small aperitif glasses.  It’s less oaky than traditional port and so has a brighter berry finish.  It’s also great if used in making a simple hot berry sauce to pour over ice cream or simple sponge cake and puddings for a quick dinner party dessert that will impress all your friends. 

I like it over ice cream or other frozen treats the best as the interplay between hot and cold has a divine mouth feel. If you cant find the Duck Walk port although here is a link you can use Chambord liqueur or regular tawny port just be careful of how much Tawny you use as it can be overpower the berries.  An Italian red dessert wine such as Fragolino is also great but can prove hard to come by which is why this blueberry port made right here in the state of New York is indispensible.

Happy Autumn wishes everyone.

Blueberry Port Berries In Cream a variation from Easy Exotic

1 pint strawberries hulled and sliced

1/2 pint raspberries rinsed and picked over

1/2 pint blueberries rinsed and picked over

1/3 to 1/2 cup sugar or to taste

1/2 cup of Duck Walk Blueberry Port

8 scoops frozen vanilla yogurt or ice cream

1. In a sauce pan combine the strawberries raspberries blueberries and sugar bring mix to a simmer over moderately low heat stirring gently and simmer until sugar begins to dissolve. Add the port and simmer stirring occasionally for 3 minutes.

2. Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over it.

serves 4

What's your favorite variation of a dessert with liqueuer?

Today we honor support and encourage millions of young gay lesbian and transgendered men and women by wearing the color purple as well as changing social media profile pictures to the color purple. Spirit Day created by teenager Brittany McMillan in 2010 is a positive response in the wake of many tragic unnecessary suicides by LGBT teens who were bullied to the point of taking their own lives.
 
You can make a difference in someone’s life with such a simple gesture so please join me and millions of others who have pledged to spread a message of tolerance and support today and go purple!

 
To find out more about Spirit Day you can visit GLAAD.org Gay & Lesbian Alliance Against Defamation and get involved!

Will you be supporting Spirit Day today?

For more information on Endometriosis please also visit the Endometriosis Foundation of America website at www.endofound.org.

Monday’s Take Home A Nude event was a smash hit and ample money was raised to support students of The New York Academy of Art via the live and silent auction. The cocktail hour is always a frenetic time to make sure the work of art one is coveting in the name of charity doesn't get scooped up before you wade through the crowd and get to bid on it. I can’t believe I actually shook the hands of both Jenny Saville and Walton Ford; two very different artists both astonishing in their own way. The school has started a scholarship in Saville's name and recognized her dedication to teaching others at the school.

I shared Walton Ford’s work with you two weeks ago if you remember and I’ve been flipping through his book “Pancha Tantra” almost every night at home since I purchased it. I had no idea I would ever get to meet him let alone that he would be at the event last night. What's more he is about to have a show in NYC on November 3rd!

I also had the pleasure of meeting Kim McCarty whose painting I purchased last year. As for the auction this time around I am now the proud owner of a breathtaking pastel drawing by Margaret Bowland. Its a gorgeous close up portrait of a young African American girl with very vivid strokes of color. Now I have no idea where I'm going to put this but...details details.

What comes to mind when you see this drawing?

You will need this sign after a week of eating well in Texas.

Taxidermy Squirrel bands are the next wave of music in Austin.

Okay these two are more in step with the music scene.

In Austin you might just casually stroll by a striking mural by Shepard Fairey.

You can’t throw a rock without hitting brisket. Here is a brisket platter from Lambert’s .

Unique furniture is everywhere like this chair from Mercury with a modern design and Moroccan-psychedelic fabric.

I kept seeing jewelry that was lovely unusual and very affordable. The vintage pendants and chains are exactly what I am drawn to because they look and feel like they have a story behind them.

What is your recommendation for a must-see must-eat destination in Austin?

Jenny Saville is known for her thought provoking portraits which dig deep into psyches and challenge our notion of beauty. Her portraits many nude are striking and portray gore and brutality to demonstrate the lengths women often go to achieve standards of beauty. Subject matter aside the skill and signature color palette she paints with alone brings a stark unsettling quality to the work. Her earlier portraits of women were far more voluptuous and sensual but almost as a sign of the times her work evolved to display the subjects appearing battered from cosmetic surgery.

She is the inheritor of Lucien Freud’s figurative mantle and part of the late ‘90’s art movement spurned by collector and patron Charles Saatchi.  She is one of the most important artists of her generation and definitely one of the most important women in art today.

Live and silent auctions of roughly 200 works of art will take place. Proceeds support need-based scholarships and endowment funds for developing artists and public programs at the New York Academy of Art. You can bid online now until Sunday October 16th at noon HERE.

Last year I came away with a Kim McCarty water colour portrait of a young girl that now lives in my living room and watches our every move with wide limpid childlike eyes.

What kind of feelings emerge when you look at these portraits?

Sweet potatoes are truly one of my favorite root vegetables. I love eating them now as well as when I was a child. The smooth creamy-fleshed sweetness of sweet potato is so versatile and evokes memories of watching my mother cook and the anticipation of a delicious meal. They taste great year round but are most prevalent on fall and winter menus when palates crave more comforting hearty meals.

This is my recipe for sauteed sweet potato and lima beans from Tangy Tart Hot and Sweet. It's inspired by my mother who used to use this exotic preparation to coax me into eating lima beans -- which I loathed. It’s a great side dish for accompanying a carnivorous main course.

Here is a clip if you want to see me preparing it on tv!

Sauteed Sweet Potato And Lima Beans
1 ½ pounds sweet potatoes
1 pound frozen lima beans
1 ½ teaspoon vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 dried whole red chili
1 onion chopped
2 cloves garlic sliced
1 tablespoon minced fresh ginger
Salt
2 tablespoons fresh-squeezed lemon or lime juice
½ cup fresh chopped cilantro

1.    Boil sweet potatoes in enough water to just cover them until tender about 25 minutes. At the same time in another sauce pan boil the lima beans in just enough water to cover them about 15 to 20 minutes. Peel and dice the potatoes once they are cool enough to touch. Drain the lima beans.

2.    In a frying pan heat the oil over medium heat Add the mustard seeds; when they pop and start to crackle out of the panm add the cumin red chili onion garlic and ginger. Stir well and mix. Let the onion turn golden brown; then add the reserved lima beans and stir. Add the sweet potatoes. Mix all the ingredients well and saute’ for just a few minutes more to mingle tastes evenly. Salt to taste. Add lemon juice and stir. Garnish by sprinkling cilantro over the top. Serves 6-8.

What's your favorite way to eat sweet potato?

The weather is cooling off a bit and it’s finally comfortable to wear boots again.

About two weeks ago I went down to Austin TX for a quick trip. Thankfully the weather had relented somewhat since taping "Top Chef: Texas" this summer. I had more time to freely wander up and down Congress Avenue and pop into all of the very unique stores. Heritage Boot was at the top of my list.

Their exquisite handmade cowboy boots put a modern twist on an almost bygone art form . The hand tooling stitching and meticulous inlays make each pair look like a work of art and artisanship. There’s something for everyone from urban cowgirls to the most authentic born and bred Southwesterner.

I'd love to take all of you home.

I love the craftsmanship of this ostrich skin pair.

I tried on several pairs with Jason pictured above that day and decided to go with a handsomely feminine shorter boot called a “peewee” which lets your legs breathe on a hot day. Heritage Boot owner Jerry Ryan uses liberal amounts of turquoise when designing and these really caught my eye with their soft subtle inlays and stitching. Jerry grew up in Ireland and has been fascinated with the wild West since childhood-- hence the labels featuring a photo of him as a 4-year-old dressed in full cowboy regalia. I love this detail.

And the winner is...

There's 4-year-old Jerry peeking out of the corner of the picture!

They look good now but will look even better when I wear them in with a little NYC grit.

What's your favorite way to wear cowboy boots?

I used to make blossoming tea at home and it was always such a crowd pleaser. I thought it would be great to create my own line since they were such a hit and seemed to keep disappearing into my girlfriend’s purses at the end of the evening. I expanded the idea a few steps further having my brand infuse the green tea with lovely flavors—one for every palate.

Jasmine Green Tea Blossom

Each hand sewn tea contains just green tea leaves lily chrysanthemum amaranth carnation nasturtium and marigold and comes in jasmine peach vanilla berry or tangerine spice. Not only are these teas 100 natural they are chock full of anti-oxidants and best of all have zero calories. The stone fruit and citrus aromas of the peach and tangerine spice green tea make it feel like the last lingering days of summer. Vanilla is always a comforting luxurious scent and the delicate notes of jasmine makes you think of fresh cut spring flowers in a shop.

Peach Green Tea Blossom

Pictured above is a Peach Green Tea Blossom after it’s been steeped for 5 minutes in an Aladdin teapot. Gorgeous right? The teapots are exceptional because not only do they allow you to see the beautiful blossom from all angles you can put them directly onto a burner. No more boiling in a kettle and then transferring to an ornate pot to serve to your friends. My teapots are made out of borosilicate the material beakers are made from so it can go from a refrigerator to a hot burner to the table.

Easy Exotic Sea Salts

Another HSN customer favorite is my collection of Easy Exotic Sea Salts. The differing flavor profiles are inspired by my travels and feature 4 blends: Asian Five Spice Island Peppercorn Smoked Paprika and Tangy Chili. I include delicious and simple recipe ideas along with the set to fully enjoy the blend of salts.

The time I had on HSN went exceptionally well and even though the special offer is expired the products are still available. You can browse the Easy Exotic line here.

Have you ever tried one of my Easy Exotic products? Please share!

I was fortunate enough to not gain as much weight as I usually do while taping “Top Chef” this time around. I’ve learned from past seasons that I don’t have to finish every last little morsel and drop of sauce on my plate. In previous seasons the wardrobe woman would stand in the background coaching me to take “smaller bites” after having to take me up two dress sizes within the 6 weeks of taping. Live and learn!

That being said I do have an old trick for slimming down that I’ve been using since my modeling days. If I knew I had a big event or shoot especially lingerie I would make an all-natural topical diuretic that works wonders. I’ve shared the recipe with girlfriends and they’ve literally lost ½ an inch overnight using it and I used it last month right before the Emmys.

I talked about juniper berry oil making a fantastic diuretic in an earlier post and this is my recipe:

•    3 oz. jojoba oil I prefer Desert Sun which is available at Whole Foods
•    40 drops of juniper oil
•    20 drops grapefruit oil
•    10 drops geranium oil
•    10 drops rosemary oil
•    10 drops black pepper oil
•    5 drops rose absolute

Vigorously shake the oils together and massage the concoction into your skin 24 hours prior to your event. Better yet have someone else massage the oil onto your body. The heating action of the massage works the blend deeper into your skin and relaxes you as seductive notes of black pepper and geranium hang in the air.

You can also pour ¼ cup into a hot bath to steam and soak in it for 30 minutes right before going to bed so that the oil really soaks in. To truly engage your senses light candles around the room and turn on a beautiful classical pianist such as Chopin and let the music carry you away.

Get plenty of sleep and this is important—stay hydrated. You could end up with a headache if you don’t.

When I went for my last gown fitting on the day of the Emmys I had lost an inch much to everyone’s surprise. I was thrilled to have my dress taken in instead of let out.

Do you use natural supplements or have techniques that help reduce water retention? Share in the comments.

Last week I spent a few days in Austin TX where we had filmed some episodes for “Top Chef: Texas.” I popped into a book store and found an amazing book brimming with Walton Ford’s work. “Pancha Tantra” is filled with surreal naturalist art and many of the large-scale works were a part of his one-man show in the Brooklyn Museum.

His beautiful paintings are breathtaking at first glance but then draw the viewer in closer with hints of something more sinister afoot. Ford’s work can be compared to James Audubon or British Colonial illustrations of the animal kingdom but the addition of satire and humor lurking on the canvas sets him apart.

I loved flipping through the pages and studying the exquisite detail of his work. It feels like going to MoMA and the Museum of Natural History at the same time.

What works of art inspire you?

Korean culture famous for kimchi has perfected the art of fermentation patiently coaxing the flavors of everyday food to an entirely new level. Not surprisingly the origin of black garlic started in Korea. After aging for at least 30 days it possesses a caramelized savory richness that has a mouth feel similar to eating a date. Because it’s sweet and mild it’s hard to believe you’re eating garlic at all.

But it is indeed garlic— definitely less attractive but with all the best assets intact and an umami sensation to boot. These smooth smoky fermented cloves are irresistible and easy to eat on their own—minus the lingering pungent breath.

I’ve seen it popping up more and more over the past few years in the States and once again it’s at the top of many seasonal must-have ingredient lists for the best restaurants and now even pizza joints.

You can liven up Asian-inspired meals by adding some black garlic rice vinegar and ginger or simply spread a clove onto a piece of warm crusty bread. For a savory pasta sauce try black garlic and brown butter. Add porcini mushrooms shallots and a touch of dry white wine and you will have a beautiful earthy flavor profile.

The fermentation process is simple and natural using no preservatives and the result actually packs an even healthier punch than regular non-fermented garlic. Black garlic supposedly has twice the amount of antioxidants and vitamin C so really what’s not to love?

It’s not always easy to find on store shelves but there are many online retailers that sell it for a relatively low price like Black Garlic Inc.

What’s your favorite ugly-yet-delicious food?

Asia Dog marries the worlds together so wonderfully. Think about it. Pork and beef are found in many Asian dishes so naturally a hot dog smothered in kimchee and seaweed flakes or crushed peanuts and fish sauce is going to be out of this world. If you’re a vegetarian don’t worry they’ve got you covered too.

Here’s what I tried:

The Vinh: organic beef with aioli pate jalapeno cilantro pickled carrot and daikon it's a twist on savory and brightly flavored Vietnamese bahn-mi sandwiches.

Now this is a hot dog.

The Mash: organic beef with spicy ketchup jalapeno mustard and crushed salt & pepper potato chips makes for a really yummy treat with a kick.

What’s your favorite unique topping for the almighty hot dog?

Pineapple sage salvia elegans is an edible flower indigenous to Mexico that brightens any dish with an eye-catching splash of deep fuschia and citrus-mint flavor. It looks just as gorgeous in a vase as it does on a salad. I just spent time in Southhampton with my friend Maggie who made this incredible salad--beautiful and delicious!

Maggie’s gorgeous Southhampton salad

purple and white cauliflower
yuzu
pickled jalapenos with their juice
beets
orange and red tomatoes
arugula
haricot vert
pan roasted portobello mushrooms and peaches
edamame
boiled eggs
olive oil & sea salt
grilled wild salmon
pineapple sage

Have you ever tasted edible flowers or added them to a dish? Share your secret garden tips in the comments below.

Here’s the first look video. Yee-haw!

Here are some enticing photos taken while wandering up and down Mulberry Street.

About to dive into the throngs of people in Little Italy...

Deep fried Oreo anyone?

A kaleidoscope of magnetic fruits and vegetables caught my eye.

I couldn't resist.

Choices choices.

I may or may not have been swindled out of 40 playing ball toss with my girlfriend Tamara. It was really her fault.

But dessert is a great way to right any wrongs.

What are some of your favorite foods to indulge in at a street fair?

What are some of your all-time favorite messy delights? Submit stories and even photos! in the comments below.

I love this humble recipe because I whipped it up with what I had left in my near-empty refrigerator and it does the trick every time.

Grilled Cheese Toastie with Portobello and Bacon “Tangy Tart Hot and Sweet”

2 strips apple-wood-smoked bacon
½ cup chopped Portobello mushrooms
2-inch sprig fresh thyme which yields about 1/3 teaspoon of leaves
2 ½ tablespoons honey
4 teaspoons spicy mustard
4 slices sourdough bread
4 ounces sheep’s milk cheese preferably Ossato Brebis cut into  ¼ -inch-thick pieces a few pats of butter at room temperature

1.    Heat frying pan over medium heat. Add the bacon. When cooked well done but not burned remove and place on paper towel.

2.    In the same pan saute’ the mushrooms in the bacon fat adding the fresh thyme after 3 minutes. While the mushrooms are cooking cut the bacon strips into bite-size pieces cutting away any excess fat if necessary. Put the bacon back into the pan with the mushrooms. Cook for 2 to 3 more minutes until the mushrooms are browned and turn off the heat.

3.    Whisk the honey and mustard together in a small bowl to make a thick sauce.

4.    Thinly spread the honey-mustard sauce on one side of each slice of bread.Then cover 2 of the slices with the cheese making sure to cover the entire surface. Spread the bacon and mushrooms mixture over the cheese.

5.    Place the other 2 slices of bread on top and butter the outsides of each sandwich. Place the sandwiches in a frying pan and cover.

6.    Cook on medium-low heat for 5 to 6 minutes until the bottom sides are golden brown. Then carefully flip the sandwiches over with a spatula cover and cook for another 3 minutes. In the last few minutes when you can see the cheese melting on the sides remove the lid to let out the steam so the sandwiches don’t get soggy. Cut the sandwiches into bite-size squares and serve while still hot. Serves four.

Once the sun sets a particularly captivating show titled “Immersive Surfaces” utilizes the base of the Manhattan Bridge as a projection screen. The project curated by Leo Kuelbs features intricate video art installations from several artists worldwide. You can see the project September 23rd-25th from 8:30-11:30pm each night. Here is a video previewing what you can expect to see at the show. It looks so cool and almost Orwellian in a way and yet so light-filled.

What other buildings or monuments would make an amazing projector screen?

Naturally curious where one could taste his fine offerings I was delighted to find out that Dewey has a new sandwich shop in the works called Byggyz. In the meantime the public can sample his delicious inventive creations at The Feast of San Gennaro in NYC on Mulberry near Prince Street in SoHo.

The main event as far as I’m concerned is the ByggyBeef which is a savory short rib sandwich served on scooped ciabatta and layered with competitively harmonious flavor and texture. Pickled fennel carrots and cabbage as well as hot peppers give a crunchy acidic zing that cuts the melted American cheese and fatty goodness of the seared pomegranate braised short ribs. Add some “XO-llent” sauce mayo mustard and sweet peppers and there is something truly magnificent happening.

If you miss the booth this weekend the restaurant is rumored to be opening in 2012.

The XO-llent sauce is simple and delicious. Do you have a favorite mix of condiments that yield an entirely new flavor?

I’m so excited and can't wait for you guys to see the new season. There are thrills spills and plenty of surprises- just wait until you see how we start the show! The women this season are really strong and it was fun getting to know a part of the country that I was unfamiliar with. It was a really great change of pace to have the season move around to different cities within the state which added to the excitement. Get the full scoop below.

From Bravo:
29 Chefs Take on Texas Along With Guest Judges and Stars Including Charlize Theron Pee-wee Herman Cat Cora John Besh Tim Love Patti LaBelle With New Series Judges Emeril Lagasse And Hugh Acheson

NEW YORK – September 21 2011 – It’s a whole new ballgame for the competing chefs on Bravo’s “Top Chef: Texas” premiering Wednesday November 2 at 10 p.m.  ET/PT.  For the first-time ever season nine will boast a record 29 chefs  - almost double the amount of chefs in season’s past – who will see if they have what it takes to become an official chef’testant and qualify to wear the Top Chef coat.  Only 16 will go on to compete across the Lone Star State – in Austin Dallas and San Antonio.  In what will prove to be the most challenging season yet some of the biggest names in food music and entertainment including Charlize Theron Pee-wee Herman Cat Cora John Besh Tim Love Patti LaBelle will be featured this season on “Top Chef: Texas.”  Returning to the Judges’ table is host Padma Lakshmi and head judge chef Tom Colicchio alongside judges Gail Simmons and new this season famed chef and restaurateur Emeril Lagasse and critically acclaimed chef Hugh Acheson.

Head judge Tom Colicchio says “Just like Texas this will be our biggest season ever.”

Adds Host Padma Lakshmi "I'm so excited for everyone at home to get a glimpse of all the great and talented chefs. This season is bigger and better than ever! Yum!"

To get a preview of this season’s contestants and more you can visit Bravotv.com.

Which Guest Judge are you most excited to see this season? Share in the comments!

I had so much fun playing with the food on set and messing everything up as well as unapologetically dipping my fingers into some spicy Grey Poupon. It made for a great shot but I could not get the smell off of my fingers for the rest of the day and later that night had to reek of mustard while sitting on a panel with Candace Bushnell and Diana Taylor. Naturally the panel was about workplace fashion. Mustard is in as a color this fall not a fragrance!

Is there a food you can’t resist sticking a finger into all manners aside? Share in the comments!

Did you enjoy the Emmys as much as I did? Half the fun is getting all dressed up! Tell me your favorite moments from the evening in the comments below.

First hairstylist Patrick Melville went to work curling and teasing then structuring my loose up-do.

Next makeup artist Kathy Jeung and I wanted to focus on my eyes to really accentuate the beauty of the bronze satin Armani Prive dress.

Hopefully we all pulled off a stunning look. Time to slip into the dress...

Check back later for behind-the-scenes video and more photos of my Emmys preparation.

What do you think of my hair? Did I pull off the ethereal look I was going for? Leave your thoughts below.

Last week I put on a brave face to tape an Emmys segment for “E!’s Fashion Police.” While gown fittings are the bane of my existence they are definitely a necessary evil if you want to look great and I have one of the best teams in the business to work with. With the brilliant Cristina Ehrlich employing her expertise the process is streamlined because she really understands my taste as well as something that would pop with my skin tone and flatter my figure. Cristina is infamous for making sure you wear the gown and that the gown is not wearing you. We picked out a few from the rack of gowns that Cristina pulled:

There’s a lot of pressure to look flawless on the red carpet and anyone will tell you that mid-September in Los Angeles is a challenging time of year to work around with temperatures still soaring. Choices become a little more limited unless you want to roast in a dress that you will be wearing for several hours. Comfort is a must for me so while I loved a stunning red Bill Blass dress I tried on it was made out of wool and had long sleeves. I'm thinking more bare the better.

I was thrilled to be able to tape the segment with George Kotsiopoulos and Cristina Ehrlich and we started to close in on some winners. To learn more about all of the labor that goes into looking great for The Emmys as well as some useful fashion tips be sure to watch the segment on E!.

Then tune in for the Emmys to find out what I wore or come back to PadmaLakshmi.com to get an exclusive first look of me getting ready for the event!

It’s your turn to play Fashion Police. What do you think make the best red carpet looks? Leave your thoughts in the comments below.

The warm weather will soon come to an end and so must The Hester Street Fair. Can everyone take a moment to shed a single tear? Thank you.

But if you are looking for that perfect little something to do as the season shifts into crisp fall days get on over there. I demand it! The Hester Street Fair offers some of the best cart foods and rare collectibles offered in NYC.

Browsing and nibbling is the perfect way to spend a lazy weekend afternoon. With over fifty vendors hawking their wares there's something for everyone to taste or see. Me? Well if you can guess I'm going to be tasting. One of my favorite neighborhood eateries Luke's Lobsters sets up camp at the fair and the long line is worth every buttery toasty morsel.

As an added bonus this Sunday Sept. 18th is the annual Fashion Tent Event sponsored by Uniqlo. Snag some great deals on designer duds but be sure to get there early.

What's the best street fair in your city? Share with everyone in the comments!

We all know the charms of a trip to Europe: lingering over a café breva at a small table in Milan the majesty of the Alps and the culture of London but when Europeans hop the pond to visit the U.S. where do they go? Maybe we can get some insight on our own backyard delights by seeing what excites tourists here in the U.S.

It will come as no surprise that major cities like New York and L.A. are major draws nor is it surprising that theme parks outside of Orlando don’t hold much appeal but if you ask someone from Spain or Germany what they want to see in America their answer almost always includes the phrase “The Grand Circle.”

We’re sometimes immune to the natural splendor surrounding us but for long-civilized Europe our nation’s rugged beauty is a huge draw. The biggest draw of all is the area around Southern Utah and Northern Arizona. Starting at the Grand Canyon and traveling in a circular motion through Zion Canyon Bryce Moab and Lake Powell this “grand circle tour” shows off some of the most spectacular scenery anywhere in the world. It’s so popular that in the summer months you’re more likely to hear German than English in many of the national parks.

While the idea of traveling through the desert in the middle of August sounds pretty grueling I think we can learn a few things from the visiting European crowd. Small towns like Moab and Springdale abound in charm and are dotted with family-owned bed & breakfasts. And while the main sections of these parks can become embarrassingly crowded there’s plenty of space to explore and connect with nature.

What are some of your favorite must-see destinations in America that would surely impress someone traveling abroad? Please share in the comments.

The Desert Pearl Inn stands near the entrance to Zion National Park and much of the wood used is salvaged from the original transcontinental railroad.

Sorrel River Ranch is a luxury resort near Moab that’s heavy on spa living and hiking.

Amangiri Resort is a jaw-dropping resort hidden on 600 acres protected near Lake Powell and has rightly won numerous design awards.

In a world where television and Internet entertains in the privacy of home we struggle to feel connected to other people as lifestyles become more detached.

Thankfully the centuries old tradition of storytelling in a pub or around a fire has not diminished but only grown in popularity within the past ten years. Wildly popular grass roots shows such as The Moth and This American Life bring tales from remote parts of the world to big city stages and reach an even broader audience with their podcasts and live radio programs.

The Moth is a particular favorite of mine. In NYC alone you can catch the event once a week and watch as brave souls participate in "Moth Story Slams" which all fall under a theme that serves to influence the stories. Ten storytellers are chosen from a hat each time so the excitement of not knowing if or when you are going on stage adds an electricity to the room.

Winners of Moth Slams go on to compete in Grand Slams and there are offshoots and special nights with curated stories and guests.

So it's very exciting to share that tonight I will be hosting "Moth Eaten: Adventures in Food" the kick-off show for the Moth's fall season. I am truly excited to bring to the stage the great David Chang of Momofuku my dear friend and fellow judge Gail Simmons and long-time bud Adam Gopnik of The New Yorker.

I will follow up and let you know how this sold out event turned out!

Would you have the guts to tell a story without the use of notes in front of a sold-out crowd?

An easy way to inspire meals for the week is to start with one flavor that you love. A nearby market had flowering fragrant bundles of basil out front for roughly 3. How can you resist that?

Homemade pesto with fresh pasta Caprese and spinach salad with torn basil leaves immediately sprung to mind and a menu started to take shape based on this simple herb. Those were the obvious choices. My mind then wandered to curries and pho where you find this herb in abundance as well. Then I remembered recently trying a savory basil olive and tomato macaroon at a party. I also garnish lemonade and mixed citrusy drinks with muddled basil for a nice spiky note.  And in Hindu prayer rituals we also use the Tulsi plant which is from the basil family.

Even with five basil inspired ideas to build meals around making three and having leftovers is also a solid plan. It's great to have options right?

Here's a simple and elegant recipe for my Basil & Blood Orange Salad from my book "Tangy Tart Hot & Sweet"

Dressing

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon yuzu or lime juice

1 teaspoon crushed Sichuan peppercorns

coarsely ground rock salt

Salad

4 blood oranges peeled seeded pith removed and sliced into semicircles

1 small red onion sliced into thin rings

5 ounces spinach leaves

3 cups fresh basil leaves stems removed

1 cup dried cranberries

1 cup pepitas pumpkin seeds roasted and salted

1. Mix all the dressing ingredients in a large bowl.

2. Toss the oranges onions and cranberries in the dressing and stir to coat well.

3. In a large salad bowl mix together the basil and spinach. Just before serving toss in the orange and onion mixture and mix well adding the onion mixture too soon will make the salad soggy. Sprinkle pepitas on top and serve immediately. SERVES 4-6

What are your favorite ways to use basil?