|Frugal Café Site Search:|
Chefs' Culinary Secrets & Cooking Philosophies | Jeff Smith, Tom Colicchio, & Paula DeenCompiled by Vicki McClure Davidson
Jeff SmithAcclaimed 1980s TV celebrity and chef known as "The Frugal Gourmet" and the shortened nickname "The Frug"; owner of Chaplain's Pantry in Tacoma, Washington, in the 1970s, was an ordained Protestant minister. Jeff's national television career took off when he appeared on the Phil Donahue Show; his popular TV show was the most watched cooking show in the US at the time. Author of a dozen successful cookbooks, including The Frugal Gourmet, The Frugal Gourmet Cooks with Wine, and The Frugal Gourmet Cooks American. Died in 2004.
Extracted from: Smith, Jeff, The Frugal Gourmet Whole Family Cookbook, William Morrow & Company, NY, 1992.
Extracted from: Bay Gourmet website, (http://members.tripod.com/~BayGourmet/quotes.html).
Extracted from: Smith, Jeff, The Frugal Gourmet, Ballantine Books, NY, 1984.
Tom ColicchioChef and co-owner of New York's celebrated Gramercy Tavern, ranked New Yorkers' #1 favorite restaurant in the 2003 Zagat Survey, as well as chef/owner of Craft, the 2002 James Beard Best New Restaurant in America. Received the 2000 James Beard Award for Best Chef in New York City, and a James Beard award for Best General Cookbook in 2001 for his first cookbook, Think Like a Chef; recipient of five James Beard Foundation Medals as of 2008. In 2002, opened Craftbar, a casual adjunct to Craft, CraftSteak in Las Vegas' MGM Grand Hotel, and introduced CraftKitchen, a line of olive oils and condiments imported from Calabria, Italy. In 2003, opened 'Wichcraft next door to Craftbar in New York's Flatiron district, bringing Craft's ethic of simplicity and great ingredients to the ever-popular sandwich. Nominated for an Emmy for reality show Top Chef.
"There is always the next hot young thing coming up with great ideas, limitless energy, unbridled enthusiasm. The chef who rests on his laurels and ceases to invent is yesterday's news. The diners who eat in my place are spending their money somewhere else the next night, and you better believe they'll be comparing notes. I think of it this way: my guests wait eight weeks for a table. They may be celebrating a birthday, and important anniversary, or planning to propose. If we ruin their meal, they'll take little consolation in the notion that we usually get it right, that overall we are the best at what we do, that this was just an off night. They certainly don't care whether I'm likable or telegenic."
Extracted from: Creators of Top Chef and Tom Colicchio, Top Chef, The Cookbook, Bravo Media, Chronicle Books, San Francisco, CA, 2008.
"Braising is a combination of two techniques: dry cooking initially (browning), then moist cooking, when the food is transferred to a pot with some liquid and cooked gently until finished. Each method teases a different quality from the finished dish. Braised food is comfort food in the truest sense of the word."
"Hundreds of years ago, there were countless varieties of tomatoes that ranged wildly in size, shape, and color—from the palest white-green to deep eggplant purple... In recent years, as consumers have learned the difference between vegetables that are mass-produced and those carefully grown on small farms, farmers have labored to bring back old strains like Brandywine, Tiger Stripe, Yellow Nugget, and John Gold onto the market. Whenever possible, try to buy your tomatoes at a farmstand or a market that specializes in good produce, and don't be afraid of variations in color, size, shape, and markings. When tomatoes are at their peak, do as I do: slice them, then drizzle with extra virgin olive oil, sea salt, and freshly ground pepper."
"Salsify is an autumn vegetable, with a slightly sweet flavor that some liken to an oyster, and a potato-like texture that lends itself well to roasting. Like a potato, it needs to be cooked slowly to keep it from becoming mushy. I accomplish this by braising the salsify gently in a little stock, which also adds a nice rich flavor, before roasting. Salsify is especially good with roasted meat and poultry."
"Nowadays, fresh herbs can be purchased in just about any good supermarket. Although most recipes call for only one sprig or two, don't be deterred by the size of a package of supermarket herbs. Buy the whole thing and use liberally; unlike dried, you run little risk of overpowering a dish with most fresh herbs. To wash, dip herbs into a bowl of cool water or under a thin stream of tap water. Always use a very sharp knife to chop herbs and do so only at the last moment—never in advance."
"To clean thin asparagus, simply trim the dry bottoms and peel off any small leaves. For thicker stalks, hold one stalk on each end and bend, noting where it breaks naturally, then trim the rest in approximately the same place. Peel the woody stems, the way you'd peel a carrot."
"Before washing morels, taste one first, and only wash it if it tastes gritty, since washing saps them of some of their flavor. If they need it, drop the morels into a bowl of water and lift out with your hands, then blot dry on paper towels."
Extracted from: Colicchio, Tom, Think Like a Chef, Clarkson N. Potter, Crown Publishing Group, NY, NY, 2000.
Popular Southern cook on the Food Network, emphasizes easy-to-make comfort foods. Sometimes called "Queen of Southern Cuisine." Her success on cable TV was not planned. Following personal tragedies (has agoraphobia, both her parents died by the time she was 23, was divorced and with two small sons, was robbed at gunpoint while working as a bank teller), she was virtually house-bound because of her phobia for more than a decade. After her divorce, she needed to earn an income and had to fight her phobia so that she could support herself and her two young sons, Jamie and Bobby. She turned to her Southern-style cooking skills and started up a small catering service, The Bag Lady, making sandwiches and other meals, and her sons delivering them. Her specialty chicken salad was so popular, she was later hired by a Best Western Hotel in Savannah to cook; five years later, she opened her own restaurant, The Lady and Sons, in Savannah. The restaurant was a success and later moved into a larger building in Savannah’s Historic District. She successfully published a cookbook, appeared on Doorknock Dinners, where several episodes were filmed in Savannah. Appeared on Ready, Set, Cook! and got her own show in 2003, Paula's Home Cooking. An appearance on Oprah Winfrey's show, where she shared her inspirational life story, solidified her name across the country with millions of women viewers. Paula remarried in 2004 to Michael Groover, a Savannah port tugboat pilot.
Extracted from: Deen, Paula, with Sherry Suib Cohen, Paula Deen, It Ain't All About the Cookin' - A Memoir, Simon & Schuster, NY, NY, 2007.
Extracted from: Deen, Paula, Paula Deen & Friends: Living It Up, Southern Style, Simon & Schuster, NY, NY, 2005.
Extracted from Deen, Paula, and Berendt, John, The Lady & Sons Savannah Country Cookbook, Random House, NY, NY, 1997.
Extracted from: Mohajer, Holly, Mo's Dinner owner, blog video interview, "Only in Raleigh Does a Local Raleigh Restaurant Owner Get to Interview Paula Deen," Southern Secrets with Paula Deen, (www.mosdiner.net/2008/06/holly-interviews-paula-deen.html / http://dsutton.myncblogs.com/2008/06/13/ only-in-raleigh-does-a-local-raleigh-restaurant-owner-get-to-interview-paula-deen/), June 13, 2008.
Extracted from: Deen, Paula, Christmas with Paula Deen: Recipes and Stories from My Favorite Holiday, Simon & Schuster, NY, NY, 2007.
Extracted from: Deen, Paul, with Sherry Suib Cohen, Paula Deen's Kitchen Wisdom and Recipe Journal, Simon & Schuster, NY, NY, 2008.
<< Back to Directory of Chefs' Culinary Secrets & Cooking Philosophies
Related Reading and Recipes:
Save Those Bones! Meat Stock to the Rescue
Save Money, Cut It Yourself: How to Properly Cut a Whole Chicken into Pieces
How to Properly Prep Puzzling Veggies
Blanching Times for Vegetables
Frugal Café Blog Zone: Fab Food Friday Fotos and Recipes: BBQ Cabbage, Ham & Cheese Omelette, Banana Bento, Lentil-Nut Loaf, Pistachio Almond Cupcakes, Meatballs Toscana, Pasta, Chicken Fried Bacon, Potato-Herb Bread, Turkey Chili, African Kale & Yam Soup, Recipes, & More
Frugal Café Blog Zone: Fab Food Friday Fotos and Recipes: Dumplings & Salads & Soups, Oh My!… Encore Edition of Beautiful Food Photos & Easy, Thrifty Recipes
Frugal Café Blog Zone: Fab Food Friday Fotos & Recipes: Taco Salad, Chinese Cabbage Rolls, Beet-Lemon Cupcakes, Amish Chicken Pot Pie, Peach & Blueberry Rustic Tart, Squash & Turkey Casserole, Buttermilk Bacon Ranch Mac & Cheese, Tres Leche, Vietnamese Beef Jerky, More Cheap Recipes
Frugal Café Blog Zone: <Fab Food Friday Fotos and Recipes: Bulgur Feta Mint Salad, Lemon-Strawberry Icebox Cheesecake, Chipotle Chicken Chowder, Sausage Casserole, Apple Bacon Stuffing, German Chocolate Cupcakes, Carrot Tangerine Curry, Lemon Cucumber & Heirloom Tomato Carpaccio, & More Recipes
Frugal Café Blog Zone: Fab Food Friday Fotos & Recipes: Ponzu Noodle Salad Bowl, Banana Cheesecake, Cheese & Ham Tart, Peruvian Garlic-Lime Chicken, Spinach Lemon Pesto, Pork Chop Stuffing Bake, Okra, Chicken & Eggplant Gumbo, Thrifty Recipes
Frugal Café Blog Zone: Fab Food Friday Fotos and RecipesSweet & Sour Chicken, Chickpeas & Baby Spinach, Frosted Donuts, Orzo Salad, Fishball Soup, A Perfect Red Apple, Sausage Skillet, Frugal Recipes, & More
Frugal Café Blog Zone: Fab Food Friday Fotos: The Explosive Fourth of July "Salads, Salads, & More Salads" Food & Recipe Extravaganza
Celebrity Recipes: Casey Kasem's Vegetarian Soup
Celebrity Recipes: Jamie Oliver's Spaghetti with Olive Oil, Garlic, Chilli, and Parsley
Celebrity Recipes: Julia Child's Grand Central Oyster Stew, Vintage 1937
Chefs' Culinary Secrets & Cooking Philosophies | Julia Child, Devin Alexander, & Emeril Lagasse
Frugal Café Blog Zone: Fab Food Friday Fotos — The Frugal Irish Food & St. Patrick's Day Recipes Edition… Éirinn Go Brách!
Beautiful Beans Bonanza: Yummy, Filling, Money-Saving Recipes for Beans
Best of Summer: Delicious and Frugal Watermelon Recipes
Draining Your Dollars: Consumer Reports' Revealing Info on 8 Overpriced Food Items
Descoware: Vintage Cookware Still Popular... and a Bargain to Boot
The A-Z of Making Vegetable Stock from Scratch
How to Use Your Homemade Vegetable Stock
Let's Talk Turkey: What to Do with All Those Holiday Turkey Leftovers | Turkey Recipes