My guest today is Martha Foose. Martha was born and raised in Mississippi. Her cooking specialty is Southern food with a contemporary flair. Lets get started now….

Can you tell us a bit about your cookbook – ‘Screen Doors And Sweet Tea’?

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook is a visit in and around the Mississippi Delta and the American South with 150 recipes and a few stories thrown in for good measure.

In your opinion, what is the most underrated ingredient?

To me, cidar vinegar is totally underrated. That tart undercurrent really rounds out flavors.

All time favorite food?

A simple buttery slice of pound cake. See Simply Cake.

What is your best cooking tip for a novice?
You can stir some more but you can’t unstir…..

Martha Foose’s Books

Site Of Interest
http://www.marthafoose.com/

Check out Martha’s Recipes at – Peaches Recipes

Blueberry Cobbler Recipe

James Halliday has written or co-authored over 60 books on wine since 1979, and has been a contributor to others (notably the Oxford Companion to Wine and Larousse Encyclopaedia of Wine). He has been kind enough to share with MagicChefHat the best value wines (from 2009 Wine Companion edition).

Here is the information:

Special Value Wines

As always, these are lists of 10 of the best value wines, not the 10 best wines in each price category. There are literally dozens of wines with similar points and prices, and the choice is necessarily an arbitrary one. I have, however, attempted to give as much varietal and style choice as the limited numbers allow.

Ten of the Best Value Whites $10 and under

Ten of the Best Value Reds $10 and under

James Halliday’s Books

Site Of Interest
http://www.winecompanion.com.au/

My guest today is Jennifer McLagan. Jennifer is one of Canada’s most sought after food stylists. After years of styling other people’s recipes, in 2005, Jennifer penned her first cookbook - Bones: Recipes, History And Lore. In this book, she writes about the bold flavors of cooking with bones. Jennifer also has a blog which she updates regularly.

On your blog you say – “you are on a culinary mission to bring back the bold flavours of cooking using bones and fat”. What fascinates you about these ingredients and how did you get interested in them?

I’ve always cooked with them, after all, bones and fat are where the flavour is. The expression “the near the bone, the sweeter the meat” is true and when you cook on the bone you have more flavour, plus you have that wonderful unctuous texture you get from the collagen in the bones. As for fat it also adds flavour and texture. Those big fat molecules feel wonderful in your mouth and many aromas and flavours are only soluble in fat. If you start with fat and bones you can’t but help but have a great dish.

In a world were boneless, skinless and fat-free are the mantras, I want people to reassess why they are cooking that way. Are they healthier? Is their food tastier? Are they happier?

When at home, what do you like to eat?

I eat pretty much everything, as long as it is fresh and in season. I always prepare my food from scratch.

Most evenings I have main course with vegetables and fruit for dessert. Despite writing books about meat and fats I do not restrict my menu to them – I often eat pasta, omelette, risotto with a salad for dinner. And I do use olive oil.

In your opinion, what is the most underrated ingredient?

Fat of course. I think people don’t realise how much flavour it adds to their food. You can also layer flavour with fat, by cooking your poultry in poultry fat, beef in beef fat and so on. Fat can also turn something simple into something special. For example – after sautéing a piece of meat, deglaze the pan with stock, wine or water and reduce the liquid to make a sauce,
then just before serving whisk in a a spoonful or two of cold butter.

You will have a fabulous sauce to serve with your meat. Also fat makes a great salad dressing, you might be familiar with hot bacon dressing but duck fat and butter are also good choices.

What is your best cooking tip for a novice?

Cooking is just making something to eat, it’s not a competitive sport. Just do it. Making mistakes is good, that’s how you understand the process. Perfect some basic skills, roasting and braising for example and practise, practise, practise it’s the only way you learn.
That’s how all cooks and chefs have gained their skills.

Jennifer McLagan’s Books

Site Of Interest
http://www.jennifermclagan.com/
http:/jennifermclagan.blogspot.com/

My guest today is Alamelu Vairavan. I am absolutely thrilled and honored to feature Alamelu Vairavan on my website. Her speciality is the ‘South Indian Cooking’. She is popular cookbook author, cooking instructor and has also been featured on many US television programs. Alamelu has also contributed numerous recipes to American Dietetic Association cookbook. Lets get started now….

How and when did you get interested in cooking?

In India, I grew up in a large family with a professional cook and regularly shared in an abundance of delicious foods. Although I knew nothing about cooking itself, I did greatly enjoy good food. After my marriage I accompanied my husband to the U.S. Necessity, as they say, is the mother of invention. I learned cooking in New York from a professional chef at my aunt’s house. To my surprise, I found immediate joy in cooking. I am a person who loves the company of family and friends. Whenever friends dined with us, they indicated how much they enjoyed the food. Many even asked me for the recipes. I was amazed. These compliments not only gave me joy but also inspired me greatly. So, the cooking, cookbooks all evolved naturally. It has been an exciting culinary journey for me.

When at home, what do you like to eat?

My husband and I enjoy foods from many parts of the world. Usually at home we have American breakfast (cereals, eggs etc.,), light lunches and a sumptuous Indian dinner. We eat a lot of vegetable dishes, rice, and chicken or fish curry. For instance today our dinner consisted of Chettinad fish kulambu
(A delicious tomato and curry based sauce), cauliflower masala poriyal, lemon rice and some fat-free plain yogurt.

What is your favorite spice and why?

My favorite spice is “turmeric”. In India turmeric is used extensively in curry dishes. Growing research in American universities point to many health benefits of Turmeric. An active ingredient in turmeric is curcumin, a powerful antioxidant that is also anti-inflammatory. Turmeric can also aid in digestion. Studies also suggest that turmeric can prevent Alzheimer’s disease and certain forms of cancer. For instance, researchers point out that the rate of Alzheimer’s disease in India is only one fourth of the rate in the US. This may be attributed to the common use of turmeric in curry dishes.

I as a health care professional worked in a long-term care facility and have seen may adults in their 50’s being admitted to specialized Alzheimer’s unit. I am happy teaching people how to use turmeric and other spices in their daily cooking. It has been a rewarding experience to help people discover the health benefits of spices.

What is your best cooking tip for a novice?

Recognize that cooking is a skill worth learning. Just relax and learn cooking. Cooking can be very therapeutic and relaxing. Home cooked meals shared with family and friends bring happiness and good health. If you are a very busy person and do not have enough time to prepare meals, note that you can cook food ahead of time and store it in the refrigerator or freezer. Foods cooked with spices have a preservative quality. My advice to novice is, to learn cooking and sit down to a relaxing dinner. As the saying goes, “A good cook is like sorceress who dispenses happiness”.

Alamelu Vairavan’s Books

Site Of Interest
http://www.curryonwheels.com/

Check Out Alamelu Vairavan’s recipe at – Beans Poriyal Recipe

My guest today is Viji Varadarajan of vijisamayal.org. Viji is an expert in tamil brahmin recipes. Viji has written many best selling brahmin recipe cookbooks. She won the ‘Gourmand Award’ for her books. ‘Gourmand’ is referred to a lover of good food. These awards begun by the brilliant Edouard Cointreau identifies and rewards the best cookbooks and wine-books in the world. Read below to find out more about Viji…

Can you tell me about the type of recipes in your cookbooks (what I mean here is – Viji, in one of your emails to me you mentioned about ‘tamil brahmin cooking’, can you elaborate on that)

Tamil Brahmin cuisine is based on the concept that food shapes the personality, mood and mind. A healthy vegetarian diet fosters sathvic qualities, soothens the mind and is essential for spiritual progress. In a Brahmin household food was always cooked with a great deal of attention to cleanliness; to the balancing of nutrition, flavour, texture and variety. All this coupled with the knowledge of the Divine as the first taster of the day’s meal. This in today’s Indian life is a unique thought as we are all getting entangled in the corporate jungle of urban life – what with the introduction of instant food packs, ‘kadai paneer’ and ‘chicken tikka!’

I therefore felt the passionate need for today’s generation that was to a large extent losing out on an entire culture. My books are a record for posterity the dishes of this unique community. Today’s younger generation is in search of their roots and want to return to the tastes and smells of their childhood or families. Identity is inextricably tied with food habits. As I have said before, most of these dishes are not to be had in restaurants and are served in only a few homes.

Different spices played an important role in the dishes. Fenugreek as a digestive aid, cumin for its multiple usages, dried legumes and beans as nature’s tiny capsules of proteins, pepper for colds and coughs, turmeric as a healer of wounds – in fact, every ingredient used in the Tambram cuisine has a purpose that goes beyond taste and texture.

The books have resulted in:

• Documenting all these recipes so that it will be available as a ready reference to the community and to others world over.
• To promote understanding and to appreciate the advantages of a vegetarian diet.
• The vegetables have been analysed from the point of view of nutrition and health.
• Presenting recipes that are perfectly balanced – low in fats and cholesterol and yet protein and vitamin rich.
• Recipes that are authentic and have been handed down and perfected in the kitchens and temples throughout South India

What is your favorite spice to cook with and why?

My favourite spice/spices is the ‘sambar powder’. It is very versatile and healthy and is used for a range of recipes in my cookbooks. I have innovated with it and still remained authentic in taste. The ‘rasams’ are quite exclusive broths/potage in this cuisine. We have a variety of it and each is uniquely different in taste. In my books this spice powder is used for ‘kuzhambus’ ‘sambars’ stir-fried vegetables and in ‘rasams’.

In your opinion, what is the most underrated ingredient?

Instead of just underrated I would also say little used ingredient. It is certainly the black sesame. It has a nutty crunchy taste though not different from white sesame that is used the world over. The ‘ellu urundai’ – sesame brittle, prepared out of this ingredient is delicious and famous in a tamil household. Today though, the black sesame is confined to certain rituals and death ceremonies in Brahmin homes.

What is your best cooking tip for a novice?

Did you say what tip? Well I would certainly advocate this cuisine. Read instructions carefully. Start cooking once you familiarize yourself with the ingredients. ‘You are what you eat.’ These dishes are not only delicious when prepared but also equally healthy. Teach this cuisine to others. Spread the message of healthy living.

I have seen Indian cookbooks that say ‘No Oil Cooking.’ Why don’t they straightaway try out tambram cuisine? This clearly shows that Indian cooking has always advocated greasy unhealthy fatty foods. No exaggeration here.

Viji Varadarajan’s Books

Site Of Interest
http://www.vijisamayal.org/

Check Out The Following Recipes From Viji Varadarajan – Thank you Viji for sharing these recipes:
Paruppu Usili Sevai Recipe
Godhumai Rava Uppuma
Raw Mango Rice
Paal Poli Recipe

My guest today is Annette Sym, the founder of Symply Too Good. Annette is the low fat cooking queen. She has written 5 low fat cookbooks so far and all of them are best sellers. Annette’s books have sold millions of copies and in the process Symply Too Good has become a multi-million dollar award winning business.

How did you come up with the idea for your business?

Having struggled with obesity for most of my life I knew first hand how hard it was to stick to a diet and also how horrible it was to live of ‘diet food’. During the time I was losing weight I devised all these fabulous recipes that not only helped me lose 35 kilos but made the journey easy. It seemed a good idea to put the recipes into a book and publish it. I felt there may be others out there just like me who would value what I do and thank goodness I was right.

How do you plan your day? What are your time management tips for mothers with businesses who are trying to juggle work and home lives?

I live by my diary. Even to the point where I write in my exercise time so that I have no excuses. When I first started my business back 9 years ago my 3 daughters were 17,15 and 11 so they were able to look after themselves a bit so that helped. I found that what worked best for me was to learn how to delegate.One of the first things I did when I started my business was to get a cleaning lady and an ironing lady. This meant that when I did get some spare time I could dedicate it to my children. Sometimes there is guilt associated with working mums and so for me I felt that it was better to work on quality not quantity. I actually sat down and had a ‘meeting’ with my girls and explained to them how excited I was about writing the cookbooks and how much it meant to me to do this and that they may find that mum just wouldn’t be there sometimes. If I was interstate or speaking at a function or on the phone all day it meant that they had to wait to talk to me. Sometimes this is hard for kids to grasp but I also explained to them that if this business was successful than they may get a nice holiday out of it and also we may be able to afford the things such as new shoes, cds etc. that at the time we couldn’t afford. I think that the best thing was explaining to them how much it meant to me to do what I do and how much it was going to help people and from this they understood it better. I can be obsessed with my business so it really is about giving to your family when they really need you and validating them. If you do this then they won’t mind the other little inconveniences that come along. My daughters are proud of me and tell me this often, I showed them what you can achieve if you dare to dream and that women in Australia can achieve amazing success. As long as your children (and husband) know that you are there for them and that they are your number 1 priority then things work out.

You have launched 5 books so far – all of them best sellers. All the five books have very interesting menus. In the books, you show us the low fat way of making these mouth watering dishes. How do you come up with these menus and their recipes?

Good question…..I just play in the kitchen. I get ingredients and think “now what can I do with this”. Often I adapt favourites such as lasagna or sticky date pudding and put a healthy swing to them but many of the recipes I have created. I love the flavour of pizza so I have used this in various ways such as my PIZZA PASTA BAKE in book 4, I use the ingredients such as onion, capsicum, mushrooms, ham, tomato and cheese and fold this with pasta and a tomato sauce and ‘viola’ a fabulous tasting recipe for the family to enjoy is created.

Do you set ‘Goals’? Are ‘Goals’ important?

I am the goal queen. I love making lists and having goals gives me a clear focus on what I want to achieve and where I am going. For example I do ‘goal poster’ and have it in my office. I have written what I want to achieve in the next 3 years and as I achieve them I cross them off. I have this looking at me every day so it keeps me thinking about my goals all the time.I also use this type of poster when I write a cookbook. For example when I wrote book 5 I had each of the categories listed and numbered e.g. CHICKEN and numbered 1-10 and I would write in pencil ideas that I had for each section. As they were completed they would be written in with a thick red texture. This way I could quickly and clearly see how much I had done and also it was very exciting to see the poster fill up with lots of red writing.I say “Goals are a dream with a deadline”. And if you are not clear on what your goals are in your business then how can you climb the ladder of success ?

Your product ‘CD-Rom Menu Planner’ is very impressive and can definitely make the lives of business mothers a bit easier. Can you tell us a bit more about this product?

Many times people say they know what they should do when it comes to losing weight but just don’t do it which is why I created my Cd-rom menu planner so that it helps people to have a clear plan of what they are to eat and how much to have. I also did a 28 day weight loss plan in book 5 which has been a huge success for many people. Mums are so busy that it really helps if you can check out a list and know what you are to prepare and eat for the day. It does mean that you have to shop and spend time in the kitchen but it will organise you and help you shed those unwanted kilos easily. My cd-rom menu planner is like having your own personal weight loss club at home. For those who haven’t got the time to go to weight loss meetings or can’t afford it then my menu planner will solve this problem.

Can you tell us the most effective bit of marketing you have ever done?

I think creating the life size statue of myself in the swimming costume at 100 kilos. It is a great before and after and shows that I was once an obese lady and so I know how it feels to be overweight. I think it gives people hope to know that I was able to lose 35 kilos and have also been able to stay in my healthy weight range for over 14 years. I also think that having recipe books that have a picture of each recipe, easy to prepare and ingredients readily available in supermarkets was a bonus as well.

Finally, your five keys to success?

1. Believe in what you do. Your business must be your passion otherwise you will resent the long hours. For me when I am at work I am at play, I love every minute of it and don’t feel like I am working.
2. Research all areas of the business before you commence. Make sure it is a viable business that the public will want, need and desire.
3. Take baby steps, don’t rush things.
4. Eat a healthy diet and exercise, it will keep you alert and energized to work long hours and think smart. If you get sick or are unwell all the time I ask you how long will your business survive if you can’t get your head of the pillow? Your healthy should be your top priority.
5. Don’t make decisions based on fear. When in doubt listen to your gut feeling, it will never let you down.

Sites Of Interest

http://www.simplytoogood.com

Read Annette’s Butter Chicken Recipe Here – Low Fat Chicken Recipes