A Surprising Use For Cacao Nibs

By Katie Barreira

Jacques Torres is known for his prowess with chocolate confections, but it was an offhand reference to one of his favorite savory chocolate dishes that caught my attention during his recent visit to our test kitchen at Every Day with Rachael Ray magazine.

While waiting for some perfectly tempered chocolate to set in an elaborate dolphin mold (Torres has been infatuated with the aquatic mammals since he and his wife, fellow chocolatier Hasty Torres, had the opportunity to swim with them on a recent trip), Jacques mentioned that he likes to crust salmon with cacao nibs before pan-searing. Seeing our interest piqued, Torres gave a concise little description of how he would coat the flesh-side of a salmon fillet with nibs, cook it, nib-side down, then flip and cook the skin side. Parfait! I couldn’t wait to give it a try.

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How to Blanch Almonds for Super Snacks

By Sandy Hu

Almonds make tasty, healthful snacks, great for nibbling during the big game this Sunday. So why not make your own seasoned almonds? They’re easy to make and totally addictive.

You’ll need whole blanched almonds – almonds without their skin. You can buy them that way but it’s simple to blanch them yourself in three easy steps.

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Super Bowl Chili

By Andrew Hunter

Food and sports have a lot in common. They bring people together, encourage bonding and provide fodder for fun conversation. So what better way to spend an afternoon with friends than over a Super Bowl of chili and a great ballgame?

As the Patriots and the Giants take center stage this Sunday, we’re gearing up for the big game with a celebration of kids, food and banter. They may only be eight and six, but Ben and Nick are already die-hard fans. The only thing that could make this Sunday better is if the Lions were playing the Cowboys!

Chili is almost as traditional to the Super Bowl as a great bowl of guacamole. I personally like serving chili to a group of people, because I can offer a tasty base and then a smorgasbord of toppings so each person can customize to their own.

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Milk Your Coconut Milk

By Katie Barreira

Well, I’ve done it. Here we are, week four of the pantry clean out, and not only have I cleared a swath of space in my cupboard, I’ve actually managed to keep a New Year’s resolution for the first time in memory (lord knows last year’s pledge of twice daily flossing didn’t pan out.) So cheers to this blog, without which, I may have never resolved a resolution.

This week I came upon a Spinach, Grape and Coconut Smoothie recipe that piqued my interest. The sweet, tangy and refreshing blend was a delicious discovery and an excellent use for an aging can of coconut milk.

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How to Eat Healthy: Secrets from a Former Biggest Loser Nutritionist

By Sandy Hu

As the nutritionist on the NBC-TV’s Biggest Loser reality TV show, Cheryl Forberg helped contestants shed thousands of pounds a year over the past 12 years. She left the show after this season to concentrate on her private practice in the San Francisco Bay Area and on building a studio kitchen for her TV cooking demos. I’ve known Cheryl for many years as a fellow member of Les Dames d’Escoffier International.

While we are still feeling virtuous about our New Year diet resolutions, I asked my dietitian friend for advice on staying on track to ensure a lifetime of healthy – and tasty – eating.

Cheryl is the perfect advisor, with impressive culinary and nutrition credentials. She graduated from the California Culinary Academy and apprenticed at top restaurants in France. Having earned a degree in Nutrition and Clinical Dietetics and an RD (registered dietitian) credential from the University of California at Berkeley, she became a research dietitian at Cedars Sinai Medical Center in Los Angeles. Cheryl’s career also includes being on the opening team of Wolfgang Puck’s Postrio in San Francisco and serving as the private chef for Lucasfilm, Ltd., in Northern California.

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