“The Wellness Lifestyle is an all-in-one life-long wellness plan,” says Daniel Orr. “Dr. K and I wanted to create something that was a one size fits all in both understanding health and enjoying life. A lot of that is food. “
It’s a place many of us have been in–counting calories, obsessing about what we ate and shouldn’t have and still seeing the scale tip higher and higher. There’s a different way according to Chef Daniel Orr, owner of FARMbloomington, an award winning restaurant in downtown Bloomington, Indiana and Kelley Jo Baute, owner of A Splendid Earth Wellness, a company she runs offering wellness coaching to individuals and businesses and workplace ergonomics consulting in Seymour, Indiana. The two, who are friends, melded their skills in creating MyTendWell Lifestyle Plan, a program focusing on eight different wellness factors — social, occupational, intellectual, physical, emotional, spiritual, environmental, and nutritional. That in turn led to writing The Wellness Lifestyle: A Chef’s Recipe for Real Life.
Daniel Orr and Kelley Jo Baute
“We’re really unique because there are no books where there’s really an exercise scientist working with an international chef,” says Baute.
When she says international, she means it. Orr, a graduate of Johnson & Wales University, a culinary school in Providence, Rhode Island, has worked in France at such restaurants as Auberge des Templiers, Restaurant Daguin and three-star L’Esperance, and Belgium’s three-star Restaurant Bruneau. After that he worked as an executive chef at several high end New York restaurants and becoming executive chef of the Cuisinart Resort & Spa in Anguilla, BVI in the Caribbean.
For her part, Baute was working on her PhD at Indiana University Bloomington when she was diagnosed, at age 41, with Stage 2 breast cancer and embarked upon a rigorous regime of chemotherapy and a year of Herceptin treatments. Doctors also removed a tumor and surrounding lymph nodes and she underwent a bilateral mastectomy. Though ongoing tests showed her to be cancer free, for the next five years she had further biopsies, a hysterectomy, and other surgeries. Despite this, she managed to complete her PhD in kinesiology and start her own business. In other words, she says, she wasn’t going to let cancer define her.
Pulling on their diverse backgrounds, Baute and Orr created an easy-to-follow book designed for those who want to enjoy food and also have a healthy and fulfilling life.
“It’s about taking care of yourself and taking care of each other, reaching a handout to help others,” Baute says.
“The Wellness Lifestyle is an all-in-one life-long wellness plan,” says Orr. “Dr. K and I wanted to create something that was a one size fits all in both understanding health and enjoying life. A lot of that is food. The fresher your food is the more nutritious it is. Many of the antioxidants are most available in the whole raw ingredient of fresh fruit and vegetables. Growing and cooking your own food is the number one thing you can do to live a healthier lifestyle.”
If you can’t grow your own, you can still cook fresh foods found at supermarkets and farm stands.
It’s important to plan a schedule of exercise, wellness and eating healthy and stick to it says Baute.
“Wellness is a lifestyle, so get started and stay committed,” she continues. “Encourage others to join you. Just keep moving.”
“That it is approachable, nonthreatening, and there is something in Straight Up Tasty for everyone, regardless of their level of experience in the kitchen,” says Adam Richman. “I aim to introduce people to flavors, ingredients, and maybe even techniques that they have not used in their kitchens before. “
Adam
Richman,TV
personality, culinary traveler, cook and author, travels so much for his shows
such as “Secret Eats with Adam Richman,” that I wondered if he ever woke up in
the morning and wasn’t sure where he was.
“Yes I
do,” Richman tells me. “In fact, one time, it was the
strangest/saddest/weirdest sensation I’ve ever had. I woke up at home and
didn’t know where I was. My first thought was, ‘This must be one of those old
boutique hotels that they renovated an apartment to make.’ I honestly did not
even recognize my own home. It’s a mixed bag of emotions, but I wouldn’t change
up the opportunities I have and have been given for anything.”
Expect him, though, to know what
he is demonstrating when he’s in front of a crowd because Richman is totally
into making cooking accessible to everyone.
A while back I caught up with Richman at the KitchenAid Fairway Club where he was doing a cooking demo when Harbor Shores, a Signature Jack Nicklaus golf course on Lake Michigan in Benton Harbor, Michigan was the venue for the KitchenAid Senior PGA Championship.
“The recipes are simple but deeply delicious, and each dish can be used for multiple purposes: the salmon can be by itself, or served a top a salad,” Richman says about what has become almost his mantra and why his cookbooks and shows such as “Secret Eats with Adam Richman” and “Man vs. Food.” He now is starring in Matchday Menus, a brand new series on Facebook where he uses football stadium food to explore some of the coolest places in the world. It started three weeks ago and already has almost 3.5 million followers.
As for
the golfing aspect of the tournament, I asked Richman if he played.
“I was
actually on my high school team,” he says “I have not played in ages, and I
cannot imagine how my game has suffered as a result of that. I still enjoy the
driving range quite a bit, but most of all, my favorite thing about
opportunities like this is to meet the people that watch my shows and enjoy the
things I do. Because this way, I can give people more of what they want, and
find out what else they are interested in that I have yet to explore.”
From real, authentic poutine and Montreal bagels in Quebec, to unbelievable home cooked Latin meals in El Paso, Matchday Food is the show for you.
Exploring—whether
it’s the backroads and city streets in the United States or internationally—is
what Richman’s shows are all about. How did
he decide where to go for shows such as “Secret Eats with Adam Richman?”
“The
locations for the international season were decided by the network–at least in
terms of the cities,” he explains. “Because my shows have had a significant and
very fortunate degree of international success, they wanted to film in cities
where my shows already had a foothold. In terms of the establishments with in
those cities, I am blessed to work alongside an amazing team of storied
producers, and I have a great director and show runner. We all do research for
a couple of months and then meet with the places we have for each city. It’s
actually quite a bit of fun. Everybody is trying to out-secret each other.
Everybody tries to find the coolest place, the coolest hidden dish and so on.
Ultimately, we look over everything that everyone has brought in, and then try
to figure out what makes the best four location episode that really represents
the city.”
Richman says he’s flattered people call him a chef but says
he thinks there’s something academic and studious to the word chef.
“I think of myself—excuse the expression—as a badass
cook,” he says. “I may not be a chef,
but I’ve worn clogs a few times and baggy checkered pants.”
The latter clothing list is a nod to
Mario Batali, the embattled restauranteur/TV food star/cookbook author who was
known for his orange Crocs, hair pulled back into a ponytail and oversized
shorts and patterned pants.
“It used to be if you had a sheath
of tattoos up and down your arm, you were a biker,” he continues. “Now it means
you can cook a great pork belly.”
His cooking demonstrations include a
lot of digressions as well as action while he’s talking. Slicing a lemon with a
mandolin, he tell us about how to avoid taking a slice out of your hand,
sharing the story of an incident where he did just that and then lamenting it
was too bad, he wasn’t making marinara sauce in order to cover up the
accident. There’s advice against cooking
with wine we wouldn’t drink and adding oil to an unheated pan.
It’s a science thing about the latter, he
says, adding it’s important to heat the pan first. That’s because the longer
fats cook, the quicker they’ll break down and start to burn impacting both the
taste and even releasing harmful toxins.
How do you know when the pan is hot
enough to add oil? Richman shows how but holding his pan close to the
surface—really closed.
“My mother hates when I do that,” he
says, noting that less perilously, splashing a drop or two of water in the pan
and seeing if it sizzles also works.
There
are so many cookbooks on the market, what do you tell me people about why they
should buy yours.? I ask.
“That it is approachable, nonthreatening, and there is something in Straight Up Tasty for everyone, regardless of their level of experience in the kitchen,” he says. “I aim to introduce people to flavors, ingredients, and maybe even techniques that they have not used in their kitchens before. I want people to use my recipes as a point of departure for them to then tweak and customize to make them their own. Above all, I want people to have fun. It’s not just recipes – there are poems, essays, even lists of great restaurants to check out that I have discovered in my travels.”
Miso-roasted veggies
Ingredients
¼ cup olive oil
½ cup miso paste (yellow or mild works well with the
vegetables here)
3 sweet potatoes, peeled and cubed
3 beets, peeled and cubed
2 12-ounce bags of broccoli florets
2 Spanish onions, cubed
1 head of garlic, separated into cloves and peeled
¼ cup garlic powder (not granulated garlic) or more to taste
Directions
1. Preheat the oven to 375°F
2. In a large bowl, combine the oil and the miso. Add the
sweet potatoes, beets, broccoli, onions, and garlic cloves and toss to coat.
3. Spray a 9 x 13-inch baking pan with nonstick cooking
spray and add about ¼ inch of water. Add the vegetables to the pan. Dust
everything with the garlic powder. Cover the whole dish with aluminum foil.
4. Roast the vegetables for 50 minutes. Remove the foil,
stir the veggies, and cook uncovered for an additional 10 minutes, or until the
sweet potatoes and beets are fully covered. Serve hot or warm.
Smoked paprika onion rings
Ingredients
3 Vidalia onions (or other sweet onion), peeled
2 cups all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
3 TBS sweet smoked paprika
Vegetable or peanut oil, for deep frying
Kosher salt to taste
1. Using a mandolin or a very sharp knife, slice the onions
into ¼-inch-thick rounds. Separate the rounds into rings.
2. Place the flour, beaten eggs, and panko in three separate
shallow bowls. Mix a tablespoon of paprika in each bowl.
3. Dredge the onion rings first in the flour, then in the
eggs, and finally in the panko. Place the dredged rings on a baking sheet and
allow the coating to set for 10 minutes.
4. In a large pot set over medium-high heat, bring about 4
inches of oil to 365 degrees (use a deep-frying or candy thermometer to check
the temperature).
5. Line a separate baking sheet with paper towels. Working
in batches, fry the onion rings until golden brown, 2 to 3 minutes per side.
When done, the rings should float to the surface of the oil. Transfer each
batch of fried rings to the prepared baking sheet and season with salt.
6. Keep the finished onion rings warm under layers of paper
towels as you cook the remaining batches. Serve hot.
1. Preheat the oven to 350 degrees Fahrenheit. Grease two
9-inch round cake pans with cooking spray.
2. In a large bowl, whisk together the cake mix, eggs, 1 cup
of cold water, and the mayonnaise.
3. Pour the mixture into the greased cake pans and spread
with a spatula to smooth. Bake according to package instructions. When done,
remove the pans from the oven and place them on wire racks to cool
completely.
4. Invert one of the cake layers onto a plate. Using a
rubber spatula, spread a thick layer of frosting over the top. Carefully invert
the other cake layer on top and spread the top and sides with the remaining
frosting.
Still worried about that extra Halloween candy you gobbled down? Imagine how many miles you’d have to spend on the treadmill after attending the 1450 banquet, held in England celebrating the enthronement of an archbishop where guests munched on 104 oxen, six ‘wylde bulles,’ 1,000 sheep, 400 swans and such game birds such as bustards (larger than a turkey), cranes, bitterns, curlews and herons?
“Our ancestors had gastronomic guts,” Anne Willan tells me as we chat on the phone, she in Santa Monica, California where there’s sunshine and me in the cold Great Lakes region. I find it fascinating to read old menus and descriptions of banquets and feasts and for that Willan, founder of famed French cooking school École de Cuisine la Varenne, recipient of the IACP Lifetime Achievement Award and author of 30 cookbooks, is the go to person.
Even better, after collecting cookbooks for some 50 years and amassing a collection of over 5000 tomes, last year Willan and her husband, Mark Cherniavsky immersed themselves in their antiquarian cookbook library and came out with The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press $50).
“Seals were eaten on fast days along with whale, dolphin, porpoise and thousands of other fish,” says Willan. Hmmm…that’s different than the macaroni and cheese and fish sticks I used to eat at the homes of my Catholic friends on Fridays.
Here we peruse four centuries of gastronomy including the heavily spiced sauces of medieval times (sometimes employed because of the rankness of the meat), the massive roasts and ragoûts of Sun King Louis XIV’s court and the elegant eighteenth-century chilled desserts. One for the interesting detail, Willan also tells the story of cookbook writing and composition from the 1500s to the early 19th century. She highlights how each of the cookbooks reflects its time, ingredients and place, the recipes adapted among the cuisines of Germany, England, France, Italy and Spain as well as tracing the history of the recipe.
Historic cookbooks can be so much different than ours, ingredients unfamiliar and instructions rather vague. For example, Willan points out the phrase “cook until” was used due to the difficulty of judging the level of heat when cooking a dish over the burning embers in an open hearth. It wasn’t until the cast-iron closed stoves of the 19th century that recipes writers begin were finally able to give firm estimates for timing.
For food historians and even those just appreciative of a good meal, the book is fascinating. For me as a food writer, I wonder about covering a dinner where birds flew out of towering pastries, seals were served and eels baked into pies and it was often wise to have a taster nearby in case someone was trying to poison you.
The following recipe is from The Cookbook Library.
Rich Seed Cake with Caraway and Cinnamon
This recipe is based on a cake in The Compleat Housewife by Eliza Smith, published in London in the 1700s. Willan, ever the purist, suggests mixing the batter by hand as it was done 300 plus year ago.
“The direct contact with the batter as it develops from a soft cream to a smooth, fluffy batter is an experience not to be missed,” she says. “If you use an electric mixer, the batter is fluffier but the cake emerges from the oven less moist and with a darker crust.”
At times, Willan needs to substitute ingredients. The original recipe listed ambergris as an option for flavoring the cake. “Ambergris,” writes Willan, “a waxy secretion from a sperm whale, was once used to perfume foods. As it is now a rare ingredient, I’ve opted for Mrs. Smith’s second suggestion, of cinnamon, which marries unexpectedly well with caraway.”
1 pound or 31⁄2 cups) flour
1 2⁄3 cups sugar
6 tablespoons caraway seeds
5 eggs
4 egg yolks
1 pound or 2 cups butter, more for the pan
11⁄2 tablespoon rose water or orange-flower water
2 teaspoon ground cinnamon
Heat the oven to 325ºF. Butter a 9-inch springform pan. Sift together the flour and sugar into a medium bowl, and stir in the caraway seeds. Separate the whole eggs, putting all the yolks together and straining the whites into a small bowl to remove the threads.
Cream the butter either by hand or with an electric mixer fitted with the paddle attachment. Add the yolks two at a time, beating well after each addition. Beat in the rose water. Whisk the egg whites just until frothy, then beat them, a little at a time, into the egg yolk mixture. Beat in the cinnamon. Finally, beat in the flour mixture, sprinkling it a little at a time over the batter. This should take at least 15 minutes by hand, 5 minutes with a mixer. The batter will lighten and become fluffier. Transfer the batter to the prepared pan.
Bake until the cake starts to shrink from the sides of the pan and a skewer inserted in the center comes out clean when withdrawn, 11⁄4 to 11⁄2 hours. Let the cake cool in the pan on a rack until tepid, then unmold it and leave it to cool completely on the rack. When carefully wrapped, it keeps well at room temperature for several days and the flavor will mellow.
Andrew Friedman calls himself a chef writer because, as much as he loves food, he’s passionate about the stories chefs have to tell.
“My point of view is writing not so much about the food but about the chefs, that’s why I say I’m a chefie not a foodie,” he says. “I think too many well-known chefs are almost portrayed as cartoon characters and in a broad stroke. I wanted to spend time with them and really get to know their stories, who they really are and their impact on how we eat now. Like Wolfgang Puck. He’s a tremendous cook but people call him the first celebrity chef. He’s so much more than that.”
To accomplish this, Friedman interviewed over 200 chefs and food writers and others who were leading the food revolution against processed and packaged foods.
“I’m such a geek I would spend three hours with someone just to get a nugget or two,” he says.
The results? An accumulation of tens of thousands of transcript pages and his latest book, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New Profession (Ecco 2018; $27.99), where he recounts how dedicated and imaginative men and women in the 1970s and the 1980s, who were willing to challenge the rules, revolutionized America’s food scene.
Now chefs are like rock stars, often known just by one name, commanding their own empires of cookbooks, TV shows, restaurants, cookware and food products. But Friedman points out that up until 1976, the United States Department of Labor categorized cooks as domestics. It took lobbying by the American Culinary Federation, at the urging of Louis Szarthmary, the late Hungarian American chef who owned The Bakery in Chicago and wrote The Chef’s Secret Cookbook, a New York Times bestseller, to change the classification into a profession.
“I wanted to show how this became a viable profession,” he says. “I was talking to Jody Buvette, owner of Buvette in New York and she remembers sitting her father down and saying ‘I have two bad things to tell you. I’m gay and I want to be a cook.’ It was like telling your upper middle-class parents that you wanted to be a coal miner.”
Friedman, whose knowledge about restaurants, culinarians and food seems delightfully endless, chose three cities to focus on—San Francisco, Los Angeles and New York. What does he think of Chicago’s food scene?
“It’s great,” he says. “I love dining in Chicago and you have some brilliant chefs but I think much of the beginnings started in those three cities.”
Besides, he has those piles of transcripts. There’s surely more than a few Chicago stories in all those pages. In the meantime, Friedman gives us a wonderfully written read about a defining time—one that in some ways separates frozen TV dinners and what many restaurants are serving today.
Ifyougo:
What: 5 course 80s-era dinner inspired by Chefs, Drugs and Rock & Roll with wines selected by Sommelier Rachael Lowe and conversation at Spiaggia Restaurant
When: Tues. October 2, 7 pm
Where: Spiaggia Restaurant, 980 North Michigan Ave., Chicago, IL
Cost: $150 per person
FYI: 312-280-2750; spiaggiarestaurant.com
What: Talk with Andrew Friedman about Chefs, Drugs and Rock & Roll
When: Wed, October 3, 6:30 to 8:30 pm
Where: Read It & Eat, 2142 North Halsted St., Chicago, IL
Cost: Purchase a ticket and book combo for $36.45 or 2 tickets and a book combo for $46.45
Chef Myra Kornfeld and poet Stephen Massimilla have put together a luscious cookbook illustrating how poetry, prose and food have been inspirational throughout history.
The 500-page book, “Cooking With the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry and Literary Fare,” is divided by seasons. It pairs 150 recipes with culinary poems, essays and historic anecdotes.
Massimilla provides a few stanzas from Book IX of Homer’s “The Odyssey” to accompany a recipe for Mediterranean Cauliflower-Kale Roast with Feta. He recounts how the cheese, which dates back to 8th century B.C., was originally aged and brined to keep it from spoiling in Greek’s hot, arid climate. The way it was made, he says, has changed very little since Odysseus entered Polyphemus’ cave.
In the recipe for Corn Pudding “Soufflé,” the authors include John Greenleaf Whittier’s poem “Barbara Frietchie” as a preface to the simple recipe.
They end the recipe with a recommendation for cooking fresh corn by Mark Twain, who very much enjoyed his meals.
“Corn doesn’t hang on to its sugar long after it has been picked,” Massimilla writes. “The saying goes that you should put up a pot of hot water before you stroll out to the cornfield prepared to run back on the double. Mark Twain upped the challenge when he recommended carrying the boiling water to the garden to catch the corn with all its sweetness the moment it leaves the vine.”
The following recipes are from “Cooking with the Muse.”
Mediterranean Cauliflower-Kale Roast with Feta
Serves 4 to 6.
1 head cauliflower, cut into florets
4 tablespoons extra virgin olive oil
Salt
3/4 pound curly kale, stemmed and torn into bite-size pieces
1 tablespoon unsalted butter
2 garlic cloves, minced
1/4 cup Kalamata olives, chopped and pitted
1 tablespoon capers, drained, rinsed and chopped
1/4 cup water
2 tablespoons oregano
1 tablespoon lemon juice
Black pepper
2 ounces feta cheese (preferably from sheep’s milk), crumbled
Preheat the oven to 375 degrees. Have ready a parchment paper-covered baking sheet.
In one bowl, toss the cauliflower with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the cauliflower on the baking sheet and roast for 30 minutes, turning once halfway through.
In another bowl, toss the kale with 1 tablespoon oil. Massage the oil into the leaves so each leaf is lightly coated. Sprinkle with 1/8 teaspoon salt.
Roast the cauliflower for 30 minutes, then add the kale to the baking sheet. Return it to the oven and roast for an additional 10-15 minutes, until the cauliflower is browned and the kale is crispy. Remove from the oven.
Warm the remaining tablespoon of oil with the butter in a large skillet until the butter melts. Add the garlic, olives and capers and cook for a minute or two, until fragrant. Stir in the cauliflower and kale, the water and the oregano. Combine thoroughly. Stir in the lemon juice and a sprinkling of pepper.
Serve hot, with feta scattered on top.
Chocolate Tart with Salt and Caramelized Pecans
Makes one 9-inch tart.
For the pecans:
1 cup pecans
1/3 cup maple sugar, Sucanat sugar, Rapadura sugar or coconut sugar
1/8 teaspoon fine sea salt
1/8 teaspoon cayenne pepper, optional
1 large egg white
For the crust:
Oil and coconut flour, for preparing the pan
2 cups unsweetened coconut, dried and shredded
3 tablespoons granulated natural sugar (such as maple or Sucanat)
1 teaspoon orange zest
2 tablespoons coconut oil
2 large egg whites
For the filling:
1 cup unsweetened coconut milk
2 tablespoons maple sugar
Pinch of salt
7 ounces bittersweet chocolate, roughly chopped
1 large egg, lightly beaten
For the garnish:
Fleur de sel (French sea salt) or other large-flake sea salt
Position one rack in the middle of the oven and another in the lower third. Preheat the oven to 300 degrees. Have ready two parchment paper-covered baking sheets.
To make the pecans, toss the pecans, sugar, salt and cayenne, if using, in a medium bowl. Stir in the egg white to combine. Spread on one of the baking sheets. Bake on the middle rack until the sugar has clumped on the nuts and the mixture looks sandy and dry, 25 to 30 minutes. Stir every 8 minutes or so during the baking so that pecans caramelize evenly.
Let cool for a few minutes, transfer to a bowl and break up the clumps into small pieces. (The pecans can be stored at room temperature for up to a month.)
While the pecans are baking, make the crust. Oil and flour a 9-inch tart pan with a removable bottom. In a medium bowl, combine the coconut, sugar and orange zest. Work in the coconut oil with your fingers until everything is moistened evenly.
In a small bowl, whip the egg whites until frothy. Stir into the coconut mixture. Press the dough into the prepared tart pan. (Use a piece of plastic wrap between your hand and the dough to make pressing in the crust easier.) Give an extra press at the juncture where the sides meet the bottom, so you don’t have a triangular-shaped thick wedge of crust in the corners.
Place the tart pan on the other baking sheet. Bake the crust on the lower rack until it is a deep golden brown, about 15 minutes, checking after 10.
While the crust is baking, make the filling. In a small saucepan, bring the coconut milk, sugar and salt to a simmer. Remove from the heat, add the chocolate and stir with a whisk until the chocolate is completely melted and smooth. Cover to keep warm.
Just before the crust is ready, whisk the egg thoroughly into the chocolate. Pour the filling into the hot crust. Return the tart (still on the baking sheet) to the oven. Bake until the filling is set around the edges, 10 to 15 minutes. The filling should still jiggle a little in the center when you nudge the pan. Set on a rack to cool.
Unmold the tart and serve at room temperature or slightly chilled. Before serving, sprinkle a light dusting of flaky salt and the pecan clusters over the tart. Alternatively, serve each piece with a light dusting of coarse salt, then sprinkle the top with the caramelized pecans.
Cook’s note: The tart may be refrigerated for up to three days.
Andrew Friedman calls himself a chef writer because, as much as he loves food, he’s passionate about the stories chefs have to tell.
Shelf Life 