Spring,and Summer Recipes

Vanilla Glazed Strawberries and Oranges Serves 4 2 navel oranges peeled and cut in wedges1 pint strawberries washed, tops cut off in half2 tablespoons agave sweetener1 cup water¼ teaspoons vanilla1 pinch cinnamon1. Mix oranges and strawberries in a bowl then put in serving plates 2. Put sugar water , vanilla and cinnamon in a pan, bring to a simmer stir two minutes then drizzle on top of the fruit.

Spring,and Summer Recipes

Avocado and Grapefruit Salad Serves 4 Avocado diced ½ inch1 grapefruit peeled in wedges Pamelo or Oro blanco 2 stalks scallions sliced1 teaspoons cumin ground juice from 1 lemon1. Toss all ingredients then serve

Spring,and Summer Recipes

Carrots with Almonds and HoneyServes 4 8 small carrots peeled or 4 large carrots peeled and cut in 1 inch thick slices½ cup quartered or sliced almonds¼ cup honeyjuice from 2 lemons4 tablespoons sweet butter or soy butter1. Heat a sauce pan on medium heat then add half the butter, put in the almonds cook and stir for three minutes2.Add the carrots to the pan and cover half way with cold water, bring to a simmer and cook for ten minutes or until tender3.Add the rest of the butter with lemon and honey, season with salt and pepper.

Spring,and Summer Recipes

Bulgur Wheat and Greens Serves 4 3 cups cooked bulgur wheat¼ cup fine chopped onion1 bunch mustard or Kale washed and chopped 1 cup fresh green peas or frozen juice of two lemons¼ grape seed or canola oil1. Heat a sauce pan then add oil, onions, sauté two minutes,add greens, mix two more minutes, add 2 cups water, simmer ten minutes then add to the other ingredients mix and serve.

Fast and Healthy Cooking Series

The demonstration was a great chance to show shoppers how

the cook book and DVD uses the best of the seasons produce while also

breaking down and simplifying cooking techniques so they are easy to

follow and understand.

Summer Recipes

Melon Salad

This Cheddar Corn recipe was created a a summer side dish

and an alternative to plain old boiled corn,enjoy!

Corn with Cheddar and Peppers Serves4 2 ears corn cut off the cob1 red pepper cut in ½ inch squares½ cup grated low fat cheddar cheese2 tablespoons soy butter 10 chives sliced thin1. Put corn in a sauté pan then put in just Enough water to cover, bring to a simmer and cook for ten minutes then add the peppers, continue cooking until the water has reduced by three quarters.2.Add half the cheese then stir and continue cooking until water has almost evaporated,Add the rest of the cheese,season with salt and pepper,top with the chives

For the Video check out Gillsfoodtv.com

Summer Recipes

This Melon Salad was a hit because the combination of flavors
were different but blended together well especially for
the summer when your looking for salad combinations
that can turn into a meal.

Melon Salad
Serves 4

4 cups melon (Crenshaw, Watermelon etc) large dice 1inch cubes
Juice of 1 lemon
2 tablespoons honey
1 tablespoon chopped ginger
10 mint leaves whole or rough chopped
1 Cup diced or sliced smoked tofu ( store packaged or see recipe gillsfoodtv.com)
¼ cup grape seed oil

1. Put lemon juice, honey ginger in a bowl then whisk in the oil
2. Toss Melon with the dressing and tofu then serve

July market demonstration and book signing

I was able cook and give out tasting from three different recipes

at the Hollywood Farmers market

It was a great morning of fun especially since I had

help from Sarafina who assisted with the prep and melon

carving.

This was also a chance to showcase recipes from Gills Fast and Healthy

Cooking Series which will be published twice a year,Spring Summer

and Fall,Winter,featuring healthy recipes that are easy to prepare also

including a DVD that shows how all the recipes are cooked featuring

me giving you step by step instruction.

The first recipe was the corn with cheddar cheese which I created for

gillsfoodtv.com, then rice stick noodles,a recipe from the cook book

and finally something that was created the week before,Melon Salad.

Springtime in Paris day six part 2

On our last night we went to St Michel to check out a restaurant that
a former student of mine recommended,they specialized in the cooking
of the Lozere region.Good simple food with nice regional wine selection.

Springtime in Paris day three part 2

That evening we had reservations for L'Epi Dupin a bistro with a good reputation,I also
wanted to meet the chef and make arrangements for future externship students.
Val had Charolais beef and I had stuffed rabbit,Chef Francois Pasteau is a hard working owner even helping to seat guests and change tables.

Springtime in Paris day three part 1

We took a tour van to see Versailles which was much closer to the city than I imagined












When we got back to the city it was on to the George Pompidou Center for some modern art

Springtime in Paris day four part 2

To come all the way to Paris and not eat in a Michelin three star restaurant just wouldn't cut it so
the big question was which one,Guy Savoy,Grand Vefour,Arpege, well we decided on Pierre Gagnaire for a couple of reasons.Chef Zadi recommended it and Val wanted to experience something very creative and non traditional.The meal wasn't cheap but it definitely was our best fine dining experience ever.














And yes we were able to meet the chef the legend,Pierre Gagnaire himself

Springtime in Paris day four part 1

I have been to Paris three times but I have never been to the top of the Eiffel Tower, well it was time to do it

After the tower we headed over to Rue St Honore by the Louvre to taste some wonderful
hot chocolate at Angelina's.

The Louvre is one of mankind's greatest treasures,its to bad we only had half a day there but the time we had was incredible

Sprintime in Paris day five

After the great meal that we had last night,it was time for a little picnic on the hill at Montmarte over looking the city on a beautiful day.
That evening we had Moroccan food at the Atlas Restaurant in St Germain which didn't do much for me however the orange flower water tea was excellent.

















The crazy fruit guy at Montparnasse metro/ Real deal french accordion player

Springtime in Paris day six

We tried to make the most of the last full day,by visiting the Notre Dame Cathedral
and Sainte Chapelle Cathedral.
There was a great outdoor market in the Saint Germain neighborhood that not only had produce but great seafood, meats,bread and cheese.
Val read about this pastry shop Pierre Herme that had a great reputation, so naturally we had to find the place but it wasn't that easy and the line was out the door.

Spring Time in Paris

The first day we did the tourist thing and took a boat along the Seine in the afternoon. That evening we ate at La Coupole the historic Brasserie in Montparnasse located close to our hotel.
We buttered up our waiter and got a tour of the kitchen.






On the second day I had the pleasure of getting a tour of the world famous Le Cordon Bleu Paris,
which had changed and grown since when I attended in 1983







That evening we searched for little restaurant called Le pamphlet in the marais district,which had moved. Luckily a local resident gave us directions that were a little hard to interpret,but we finally found it. Val had the veal with polenta and I had the duck confit.






Val ready for the veal

Organic Store Wars

A friend sent us this great story of good vs evil in persuit of organic products


Store Wars Video

Our Daily Bread

I saw a great film that that really shows how our food is harvested and where it comes from,
if it ever comes to a theater near you or makes it to DVD, please see it!

Our Daily Bread