iVillage - Food Rush

Donatella Talks Back

2009-11-06T19:38:05Z

Want insider info on your favorite Food Network show? Wish you had an expert to answer your burning food questions?

Well, you're in luck. Donatella Arpaia has her hand in many pots. From writing cookbooks and opening restaurants, to appearing on The Today Show and judging the contestants on The Next Iron Chef, she has a lot of experience under her belt (ummm, apron).

As a regular iVillage blogger, Donatella is here to talk to you. Ask her your questions in the comments of this post; she'll be picking some to answer in a future post.

--Erica

photo: Donatella Arpaia

Donatella Diaries: The Scoop on 'The Next Iron Chef'

2009-11-03T15:26:49Z

I hope all of you have been tuning in to watch The Next Iron Chef on Food Network! The season is off to a great start--I was so happy to learn we were the highest rated premiere in the network's history!

It's so interesting for me to see how the filming gets edited down for TV time. While the judging lasts only a few minutes during an episode, the judging process takes two days of filming per challenge. The tasting is on one day and the deliberation and elimination happens the next day. This means my hair and makeup has to be duplicated exactly for continuity.

We taste everything and discuss the dishes in great length. The chefs work incredibly hard and the competition means so much to them--I never forget that. All the chefs are talented, so it really isn't easy to choose a winner or send someone home. There were definitely times when the voting was not unanimous, but majority ruled.

Taping the eliminations can last hours (even though it only lasts for a few seconds during the actual airing). All the contestants are standing together across from the judges' table and the staring contest begins. I have to do my best to avoid eye contact with them--they are all hoping to read something in the judges' eyes to determine whether they are safe or not.

The production team and crew are all so wonderful, and everyone works so hard to make it all happen. The wardrobe stylist, hair stylist and make-up artists are our saving grace--when you taste so many dishes each and every day, spills happen. If it weren't for our great team, Jeffrey, Anya and I would be in bad shape.

People often ask me if all the disagreements are real, and the answer is yes! We are all passionate, opinionated people. I think it's great that we debate every detail to determine whom the winner and loser should be. I really hope all of you enjoy the second season and look forward to initiating the next Iron Chef into Kitchen Stadium!

--Donatella

Read Donatella's previous posts

Learn more about Donatella Arpaia

photos: donatella arpaia

No Garlic on This Menu: A Twilight-Themed Restaurant to Open in Forks

2009-10-30T14:13:32Z

The husband and wife team of Annette and Tim Root have plans to open a Twilight-themed, steak and seafood restaurant in Forks, WA. The series of books by author Stephanie Meyers are based in Forks, and it seems the locals are a bit over the top in their fandom. (The town already boasts an establishment known as The Twilight Lounge.) The restaurant will be named Volterra after an Italian city that appears several times in the books.

The restaurant isn't expected to open until next spring, and not a lot of information has been released on how the Roots plan to pull off their Twilight theme. Will the food at the restaurant be vampire-friendly fare? I almost don't want to imagine what that would be. There are plenty of Twilight fans in our own iVillage community that I'm sure would love to dine at Volterra. Are you one of them?

--Erica

photo: M. Tran/getty images

Angelina Jolie Makes A Cake. Well, Sort Of.

2009-10-27T18:59:07Z

Food Network's Sandra Lee catches a lot of flak from "foodies" about her semi-homemade approach to cooking, but isn't semi-homemade better than completely store-bought? Turns out, mega-star Angelina Jolie thinks so. According to People.com, the actress whipped up Lee's No-Bake Birthday Cake for her son Maddox's big day.

Lee herself was thrilled at the news, "I'm very proud not just that she made my cake but that someone of her stature isn't delegating these [tasks], like her children's birthday, to other people. I'm glad she loves the show and that the kids apparently also watch it too."

I'm impressed that Jolie has time to even semi-make a cake--with 6 kids, a career and a constant flow of philanthropic endeavors, she's clearly very busy. In my opinion, a cake made from scratch beats out one you buy in a store any day of the week, but I also don't see anything wrong in buying a prepared product when time won't permit you to bake. I'm willing to bet even the most fervent home-cooks turn to convenience products now and again. Do you make your kids' birthday cakes from scratch?

--Erica

photo: F. Harrison /getty images; J. Shearer/getty images

Iron Chef Morimoto to Open 'Skewers' at an Airport Near You

2009-10-26T18:21:49Z

I flew out of New York's LaGuardia airport last weekend. I left directly from work Friday night to catch a 7 p.m. flight. Arriving at the airport around 6, I found myself hungry for dinner with nowhere to eat except the US Airways terminal food court. With McDonald's or a greasy slice of pizza as my only quick-meal options, I boarded the plane hungry.

Fast-forward a few months from now and I may not have to suffer the same hunger pains. Celebrity chef Masaharu Morimoto (most well-known for his position as an Iron Chef on Food Network's Iron Chef America) is planning to launch a new airport restaurant chain called Skewers. The restaurants will feature a variety of grilled or deep-fried meats and vegetables known as yakitori. These days, travelers are so often plagued with plane delays and long layovers that I think having better food options at airports would greatly improve the travel experience. I've had more meals than I care to remember stuck in random airports, and I can't say I recall any of them as being tasty.

How do you feel about the food options at the airport near you? Would you be excited to dine on Iron Chef-supported grub? Morimoto's partner in the venture, Delaware North, said it plans to introduce the concept at larger airports in urban locations. I certainly hope LaGuardia is on that list!

--Erica

photo: a. h. walker/getty images

Donatella Diaries: My First Cookbook

2009-10-19T13:37:03Z

My photo shoot for my first book was just completed, PHEW! What an adventure--I never realized the amount of work, detail and coordination that goes into a book. I am told it's critical that the team you hire get along, but that it rarely happens. I was lucky to find three incredibly talented women that really brought my vision to life--I call them my "angels."

My food stylist, Jee Levine, is the culinary Picasso. She styled the plates so effortlessly and so beautifully. She has worked with so many great chefs--I was really excited that she loved my recipes.

My prop stylist, Philippa Brathwaite, has such an eye for prop styling. She pulled such amazing tableware, accessories and surfaces. I had to stop myself from buying a lot of what we borrowed!

And finally, there is my photographer, Anna Williams. She is so talented and is such a beautiful person. She also happens to be eight months pregnant. Every day we thought she was going to have the baby. I was so nervous when she would climb up on a stool or edge off a sofa to get a different camera angle. At one point there was a labor scare, but luckily it was a false alarm.

During the second week of shooting we tackled lifestyle photography. Not only were we cooking and styling recipes, but I was in the pictures as well. My hairstylist, Davide, joined a make-up artist and wardrobe stylist to get every look just right. While at one of the locations, my mother and niece came by. Anna took so many great photos of all of us. My mother also helped Jee in the kitchen--it was a blast. It was so nice to have my mother be a part of this experience.

My book is being published by Rodale, Inc. and will be available this spring.

--Donatella

Read Donatella's previous posts

Learn more about Donatella Arpaia

photo: donatella arpaia

The Stars Come Out to Fight Childhood Obesity

2009-10-12T18:06:09Z

What do a former president, a TV personality, an ex-NBA star and a heart surgeon all have in common? They all want to raise awareness about the growing childhood obesity problem in our country.

Last week, following an introductory speech by Bill Clinton, Rachel Ray, Allan Houston and Dr. Mehmet Oz participated in a panel discussion moderated by Tara Parker Pope, "Well Being" columnist for the New York Times. All the panelists provided tips to parents on helping their kids develop healthy eating habits. Houston named consistency as the key to getting picky eaters to eat their vegetables. Ray emphasized the need for getting kids in the kitchen with you as a way to not only teach them about good eating habits, but to empower them.

As a child, I was a very picky eater. I subsisted on grilled cheeses, chicken nuggets and peanut butter sandwiches (no crust). Fortunately, I outgrew my picky ways. These days I find it hard to find foods I don't enjoy. I eat a well-rounded diet and maintain a healthy weight. My parents never really forced me to eat foods I didn't want. That said, they made good choices regarding the items I would eat. We never had sugary cereals in the house, I ate my pb&j's on whole wheat bread and soda was on the No Fly List. While I think introducing your kids to fruits and vegetables and teaching them to have a healthy, well-rounded diet is an extremely important part of raising your child, I also believe that even small changes are a move in the right direction. Maybe your little one refuses to eat her broccoli, but will she know the difference if you swap in natural peanut butter for the preservative-packed, sugar-laden variety?

There are nearly 25 million obese or overweight children in the United States today (and the number is increasing). It's clear we need to take action to fight the obesity epidemic. What are you doing to help your kids learn about healthy eating?

--Erica

photo: jennifer lawinsky

UPDATE: World's Largest Cupcake Just Got Bigger

2009-10-09T11:12:05Z

This past August we posted about the unveiling of the world's largest cupcake in Michigan. The giant confection weighed in at a whopping 1,224 pounds, but truthfully, we just didn't think it seemed that big. Well apparently others shared our opinion, because just this past weekend a new cupcake took home the crown. The Guiness Book of World records certified that a 1,316 pound cupcake was the new title holder. The Boca Raton bakery Passion for Pastry was enlisted to create the cake to be unveiled at the 2nd annual Think Pink Rocks concert benefitting cancer research. While just under 100 pounds heavier than the previous title holder, this cupcake took the competition to new heights at 5 feet tall. The chocolate cake was topped with layers of pink icing, handmade 5-inch sprinkles and a 12-inch-wide cherry. Want to know the best part about a cupcake that big? There was enough of the tasty treat to go around. It was served up for donations to Think Pink Rocks during the pink carpet ceremonies preceding the concert.

--Erica

photo: getty images

If You Care What You Eat, Keep Reading

2009-10-08T19:03:35Z

There are more than a few things wrong with many of the foods we are consuming these days. It seems that while we're more and more interested in food quality and being eco-friendly, we're still stuffing our faces with factory-farmed, chemical-laden meats. The folks from Coleman Natural Foods are trying to change all that (they've been at it for 135 years now) with their eco-conscious, healthy food products. I recently chatted with Coleman COO John Bogert about what's going on with our country's food, and what his company is doing to help.

]]> If you look at one of Coleman's most popular foods, Rosie Organic chicken, you'll notice several different labels on the package. Bogert explained what those labels should mean to the consumer:

Rosie chicken is free-range. This means the chickens have access to the outdoors, plus enough space indoors to move around. This is in stark contrast to typical chicken farms that don't provide their birds with space to move.

You'll also see "sustainably farmed" prominently displayed on the package. Coleman's network of small family farms all focus on sustainable land, water and soil conservation. Bogert explained that taking steps like reusing fecal matter as fertilizer and processing waste water to be reused are ways that Coleman farms use the land without overusing it.

Rosie Organic chicken is also the first chicken in the United States to carry a certified organic label. This means that Rosie chicken meets all of the standards the USDA requires to be "certified organic."

While Coleman has already set these standards in the industry, they haven't stopped evolving and improving. Another way in which Coleman is working to better their company is with their new packaging. "One of the things we're doing now is our tray-less packaging. This 'skin-pack' actually uses 67 percent less plastic than the traditional chicken packages with the Styrofoam trays," says Bogert.

What this really means is that their packages are actually smaller even though their chickens remain the same size. A smaller package means more fit in a box, which means less overall boxes, which means fewer trucks are needed to ship, which then leads to less fuel consumption and fewer carbon emissions. Coleman is reducing its carbon footprint.

"We definitely are looking at the bigger picture. We want to do this because it is what we believe in, but also to lead the industry," Bogert adds.

Want to do your part? When purchasing chicken look for these labels:

- certified organic or 100% organic
- free range (or even better, pasture-raised)
- sustainably farmed

You'll recognize a noticeable improvement in the taste and texture of your bird when you buy quality chickens that have been raised humanely and with our environment in mind.

--Erica

photos: getty images, coleman natural foods

A Sneak Peek at 'Martha Stewart's Dinner at Home'

2009-10-07T18:43:37Z

If you're hosting a dinner party this season or just feel like spoiling your family with a fantastic fall meal, look no further than this menu from the new book Martha Stewart's Dinner at Home. The book won't be available until October 13th, but we've got a sneak preview of four tasty recipes you're sure to love. The hearty pork chop dinner pulls in the flavors of fall with delicious sauteed apples and a hit of brandy. Round out the meal with tangy mustard potatoes and a crisp fennel salad, then finish on a sweet note with Martha's smooth maple custards.

--Erica

Pork Chops with Sauteed Apples and Onion

Mustard Mashed Potatoes

Shaved Fennel-Celery Salad

Maple Custards

photo: kate sears

Burger King's New Look

2009-10-07T17:39:15Z

Will a red flame chandelier and a new "more contemporary, edgy, futuristic" decor make you want to eat at Burger King? The folks behind the number two burger chain in the United States (McDonalds is number one) sure hope so. Today the company announced a massive effort to overhaul its 12,000 locations worldwide. The redesigned look is already in place at about 60 locations, but it will be years before all the locations are renovated. So what do these new and improved BK's look like? In addition to the aforementioned red flame chandeliers, the interior will include TV-screen menus and idustrial-inspired corrugated metal and brick walls.

I'm not a big fan of fast-food restaurants, so it would take more than a decor change to get me in the door. (Start sourcing local and organic meat and produce and I'm there.) What do you think-- are you intrigued by Burger King's new look?

--Erica

photo: yahoo.com

Gourmet Magazine Folds

2009-10-05T15:35:05Z

Today is a sad day for food magazine fans around the country. The beloved Gourmet magazine is officially closing it's doors after almost 70 years in production. Despite having food-world powerhouse Ruth Reichl as editor, parent company Conde Nast has to decided to shutter the glossy along with three other magazines: Cookie, Elegant Bride and Modern Bride. The cause of this magazine closing is attributed to the economic downturn hitting the publishing industry particularly hard. In a memo that was released to the media, CEO Chuck Townsend says of the future of Gourmet:

"Gourmet magazine will cease monthly publication, but we will remain committed to the brand, retaining Gourmet's book publishing and television programming, and Gourmet recipes on Epicurious.com. We will concentrate our publishing activities in the epicurean category on Bon Appétit."

Let's all put down our forks and take a moment of silent chewing to honor the late, great Gourmet.

--Erica

photo: nydailynews.com

Donatella Diaries: A Friendly Competition on 'The Today Show'

2009-10-05T14:36:30Z

Last week I was on the The Today Show with Michael Lomonaco and Mark Bittman. We had such a great time together. We were competing to make a meal for a family of four for $25 or less. I immediately thought of my sister Anna Maria, the mother of my adorable nieces and nephews. She's like so many of you - always on the run and juggling the family schedule. I wanted to create a no-fuss, kid friendly meal that can be made in no time. Here's what was on the menu:

· Baked spinach Fusilli with Smoked Mozzarella and Hearty Ragu
· Beef Meatballs
· Tangerines with Lemon, Mint and Pop Rocks

The baked spinach fusilli is a very sneaky trick for moms and dads. This is a great way to get veggies into your kids without them having a clue! The ragu comes from the sauce the meatballs are cooked in - tying both dishes together. My meatballs aren't fried, but browned in a pan and then simmered in sauce (which means less fat and less cleanup!). It's a great dish to make a big batch of and reheat later in the week. For dessert, the tangerines keep it healthy and the pop rocks make it fun. Something we use in one of my restaurant is pastry rocks, the more gourmet version of pop rocks candies. These do not have any artificial colors or flavors and can be purchased online at ChefRubber.com. Of course, conventional pop rocks have the same effect!

Matt Lauer hosted the segment and he's always fun to work with! As it often goes on live television, segments can be cut short at a moment's notice. I wasn't able to talk about my fun dessert because of a time issue, but right before the commercial break they show me at the judges table, sprinkling the pastry rocks! It was a competition-- but all for fun-- and we had a great time prepping before the live taping.

Who won, you ask? The segment is still available online so check it out here!

--Donatella

Read Donatella's previous posts

Learn more about Donatella Arpaia

Want Donatella's Today Show recipes?

photos: donatella arpaia

]]> BAKED SPINACH FUSILLI

INGREDIENTS:
1lb spinach fusilli or ziti
5 cups ragu (sauce from the meatballs)
2 cups shredded mozzarella
½ cup panko
½ cup grated parmesan
Handful basil chiffonade

DIRECTIONS:
1. Preheat oven to 350 degrees. Cook pasta and remove one minute earlier than cooking instructions. Drain in large bowl. Toss together pasta, ragu, mozzarella, basil, salt and pepper.
2. Combine breadcrumbs and parmesan and sprinkle on top. Bake 30 minutes or until topping is browned.

MEATBALLS AND SAUCE

INGREDIENTS:
½ lb of bread
1lb. ground chuck beef
¼ cup parmesan cheese
2 garlic cloves chopped
¼ cup of basil
1 egg
½ cup chopped onions
2 tablespoons of olive oil
Flour
1 small can of tomato paste
2 cans of peeled tomatoes, pureed
Salt Pepper

DIRECTIONS:
1. Soak the bread in water, then mix the ground beef, parmesan, chopped garlic, some of the basil and the egg with your hands until all ingredients are completely incorporated. Form into meatballs the size of golf balls (Approximately 10-12).
2. Sweat the chopped onions in olive oil. Add the meatballs (after lightly dusting in flour) and brown them.
3. Deglaze with the tomato paste diluted in some water (1/2 -1 cup). Add the pureed peeled tomatoes, salt and pepper and simmer for about two hours. Add the remaining basil leaves at the very end. Reserve the sauce for the Baked Spinach Fusilli.

TANGERINE WITH LEMON, MINT AND POP ROCKS

INGREDIENTS:
4 Tangerines
Juice of one Lemon
Mint leaves, a few
2 heaping tablespoons of Pop Rocks

DIRECTIONS:
To peel the tangerines: cut off ends of fruits, stand on cut end, and use a sharp knife to cut off peel - including the bitter white pith. Slice the fruit and arrange in a small glass. Add the lemon juice and mint. Toss with the pastry rocks at the last moment.

Doggie Days

2009-09-30T19:28:33Z

I walk home from most restaurants toting a container of food that will make for a delicious lunch the following day. Although once considered totally garish, taking home a doggie bag when dining out is now the norm. As people tighten their belts across the country, it only makes sense that we actually eat what we pay for. All of it. I can't stand the thought of wasting my money by leaving half my food on the plate just because I'm full before I can get through it (due to enormous portions, not a small appetite). Not to mention the fact that wasting food feels almost as bad as throwing away my money. Time, money, fuel, hard work and the life of an animal all went into my plate of roasted chicken. Let me honor all that by filling my belly and licking my fingers not once, but twice if the portion allows.

I've never felt weird about asking for my food to be wrapped up. In fact, most restaurants will ask if you would like your food "to-go" if there is some left on your plate. How do you feel about taking home a doggie bag?

--Erica

photos: Getty Images

A Heart-Shaped Potato for the President (and Other Odd Food)

2009-09-29T21:16:33Z

The other night, President Obama made an appearance on the "Late Show with David Letterman." While Obama covered a range of typical political topics, it was a heart-shaped potato that truly stole the show. Apparently Obama had overheard Dave talking with audience member Mary Apple about the heart-shaped spud she brought with her to the show. Sitting in the hot seat, Obama joked, "The main reason I'm here? I want to see that heart-shaped potato." Turns out Apple was more than happy to show off her tater to the president-- in fact, she even let him keep it.

Inspired by this shapely spud, we dug up other odd foods spotted around the world. ]]> Odd edibles seem to be popping up everywhere. Across the pond, Ken Morrish picked this multi-colored apple off a tree in his yard. Is it a Granny Smith? Is it a Red Delicious? Morrish has the apple tucked away in his fridge to show off to villagers for the time being, but maybe one day he'll eat it and we'll find out.

It's always surprising to see unnatural food shapes in nature, but how do you feel about fruit that has been manipulated into odd shapes? After spotting these Buddha pears the other day, I began to wonder if I could do this myself with other foods. A quick search revealed that all I need to get started is a $14 plastic form -- well that, and a vegetable garden.

Along the same lines are these square watermelons being grown in Japan. While the shape is more for practical reasons (space is limited and the square watermelons stack more easily than traditional round melons) than to produce cute fruit, the method behind the madness is similar. The watermelons are encased in tempered glass molds while the fruit is still on the vine, forcing them into this unnatural shape. At $82 a pop, it doesn't look like we'll be seeing these stackable fruits on American grocery store shelves anytime soon.

--Erica

photos: John Paul Filo, CBS Broadcasting Inc./AP.; Mail Online; BoingBoing.net; Treehugger.com