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Back Off Bloggers, Nikki Cascone Doesn't Want to Fight

YumSugar — Fri, 09 May 2008 07:16:00 -0700

Say what you will about Nikki Cascone, the girl has got heart. She was the latest chef to leave the Top Chef kitchen, but you've not heard the last of her. With one successful restaurant under her belt, she's got another one in the works, as well as a line of service hospitality wear on the way.

If you're wondering what she thought of her time on Top Chef, and more importantly, what she thought about all the comments on the internet, then you're in luck. I got to chat with her yesterday morning, and while she was a bit defensive - did you know her cooking style isn't rustic Italian? - she was definitely lovely. To hear what she had to say, read more.

YumSugar: How'd you end up on Top Chef?
Nikki Cascone: That's funny actually. I have a restaurant and one of my servers kept harassing me to try out. I watch the show, but never thought about it while watching. I'm not sure why, I just never did. But soon it caught on at the restaurant and everyone was telling me to audition. They my boyfriend, who's also my restaurant partner, got involved and they sent my resume in. I didn't even know until the producers called.

YS: Was the experience what you were expecting?
NC: Way more than I expected. I was blown away by the competition. I keep referring to it as culinary boot camp. It was really tougher than I thought it would be. I never thought it would be that hard.

YS: What was it like watching yourself on TV?
NC: Very hard. I watched the first airing, but when repeats are on, I have to change the channel. The editing, just everything. We're not actors, we're chefs. We come from a whole different mentality.

YS: Did you think you were edited poorly, or were you okay with how you were portrayed?
NC: I'm in the middle. I didn't really have that many high points, so I feel like the editing was all low points. There were a few moments that were good and it felt great. I guess I was on long enough to feel like I accomplished something.

YS: You ended up making a lot of pasta this season. If your style is rustic homemade Italian how . . .
NC: [interrupts] Actually, it's not though. I'm Italian, but my cooking style isn't necessarily Italian. Everyone thinks that it is.

YS: Oh sorry, I was under that impression as well.
NC: Yeah, it seemed that way on the show, but you know I have never cooked in an Italian restaurant in my entire life. It's strange, everyone thinks my restaurant is Italian, but it's not. It's an eclectic bistro-style menu, there's some Italian, some Thai. I mean pasta is definitely something I'm passionate about, it's an art.

YS: What was it like being criticized so much?
NC: It was tough on the chopping block, but not as hard as seeing everything on the blogs. To me, I don't like it when they get personal. As much as I don't want to read them and get caught up in them, it's difficult. The whole thing is such a big part of pop culture. I'm very concerned with the perception of my restaurant, so I do get caught up and take it personal a bit.

YS: Do you have anything you want to say to the blogs out there?
NC: [laughs] No, part of what makes blogging beautiful is that they get to say whatever they want and I have to respect that. I don't want to get in a war with all the bloggers, like me against them. While I do appreciate their honesty, it just would be refreshing to see fewer personal attacks.

YS: Do you regret not spearheading the wedding menu?
NC: I'm going to stand my ground on that one and say that I did a bit. I was assertive, you just don't have a lot of room when working with a personality like Dale. Lisa, Spike, and I did work well together and I felt they asked me for advice. I had the cake recipe, and I did a bunch of things that the team wouldn't have been able to do.

These guys are hardcore Asian food people, all three of them. I think another thing that should be pointed out was that although I was working with great quality chefs, they haven't cooked Italian food much. So it's hard to train people under these circumstances when you're tired and worn out.

YS: How long were you guys awake?
NC: I can't talk about behind the scenes things, but it was definitely over a day. 14 hours, no big deal, but 24 hours and up it wears on anybody. It's such a mental drain and then you had the physical aspect on top of that.

YS: A lot of our readers have pointed out that this season has been very catering heavy, would you agree?
NC: Oh big time! Definitely so. There's a lot of tricks of the trade that you learn by being a caterer. My restaurant gets asked often, but I turn them down. I feel if I can't do a great job, I'm not going to put it out there. It's challenging, and is a whole great ball of elements that have nothing to do with running a restaurant. People train to be caterers.

YS: So what was it like at judge's panel?
NC: There were a few moments where I really needed to sit down. I was out of my body. Between the lights, lack of sleep, judges, nerves, and yelling. That was one of the weakest physical moments I've had in my life. I'm scrappier than that, I would have liked to scrap, but I'm not that guy that sits there and fights on the chopping block. It's hard, I knew I was going to be the one going home.

YS: Why do you say that?
NC: First of all, I'm Italian. The majority of their backgrounds are Asian cooking and I'm the Italian one, and they had those expectations. I knew my team didn't mesh, there wasn't one of us that wanted to work with Dale, and he had an integral - not the bulk like it looked like - but integral part.

YS: If you thought you needed to be a team, why did you say that you only took responsibility for your dishes?
NC: That was a quote based on what Spike was saying. He asked why I wasn't getting involved in this argument, and I was saying I have no problem defending my dishes. It definitely wasn't an I'm not a team player thing. The only thing I can say is that throughout the competition I was never that person, so I hope I don't come off like that.

YS: What are you taking away from your experience on Top Chef?
NC: It's unbelievably humbling. You grow as a person without a doubt, leaps and bounds. I think there's very little that intimidates me now, and I think that if you asked me to do it again, I'd do it in a minute. You can't come out of challenging yourself like that without being a stronger person.

YS: So what's next for you?
NC: I have a line of service hospitality wear coming out soon. Front and back of the house uniforms. I have a hard time getting dressed, I'm small and have to order special coats. I'm just trying to make it more urban and fun. I had a hard time finding great uniforms for the front of my restaurant, so I decided to create my own. They'll be out in about six to eight months, the samples are arriving in a few weeks.

I'm also working on a new restaurant. This one will be closer to my heart, very light Mediterranean cuisine. Italy, Greece, Spain, a lot of seafood and lighter fare. More health conscious and organic, that's what I personally love doing.

Top photo courtesy of Jayne Wexler, Hair and Makeup by Don Rockicki
Additional photos courtesy of Bravo

Who Has the Best Italian Cooking Show?

partysugar — Mon, 29 Sep 2008 09:00:36 -0700

Yesterday Giada De Laurentiis was on the cover of the New York Post magazine. The article discusses her life as a new mother and her role as one of the industry's sexiest chefs. Giada refuses to describe her cooking style as a form of porn, but admits that her show is different:

The way we shot close-ups, I just wanted the food to look beautiful. I thought that's what Americans loved about Italy - that it is so sensual and romantic. It's not PBS-style cooking. Lidia Bastianich, sorry, but she's kind of boring. I mean, I love Lidia, but you can fall asleep watching her. And Mario Batali? I love Mario to death...but he's not romantic or sensual. Those are the things I bring to the table.

I find it hard to believe that Giada would so quickly put down her peers and am curious to see what you think of the matter. Do you agree with Giada? Are Mario and Lidia boring? Which celebrity chef has the best Italian cooking show?

Source

Desperate Housewives Rundown, "Careful the Things You Say"

BuzzSugar — Mon, 09 Nov 2009 09:30:07 -0800

It's another typical week on Wisteria Lane in the latest episode of Desperate Housewives. It's not the most scandalous episode thus far, but there are still plenty of lies, secrets, betrayals -and it all ends up with Susan behind bars.

To discuss what else went down with the ladies, just read more.

Susan: After Angie's warning, Susan is now dedicated to making sure Katherine is investigated for Julie's attack. Unfortunately the cops seem less interested with Susan than with their sandwiches and pickles, but a female officer named Debbie offers to take the case. Of course, nothing is ever that simple with Susan, and it turns out that she made Denise's life hell back in high school by giving her the nickname of "Moose." Naturally, Moose still wants revenge and she gets it - by throwing Susan behind bars for shooting Katherine.

Lynette: Lynette's pregnancy is put on the back burner this week, and instead she finds herself deeper in the midst of Julie and Nick's drama. She tries to tell Nick to back of Susan's daughter, but when Nick threatens Lynette, she decides it's time to go to the police - against Julie's will. I was glad that she didn't let Nick scare her into silence with Tom, but I still think Susan won't be pleased when she discovers that Lynette has kept another secret from her.

Gaby: Gaby's life as a tutor quickly comes to an end. When Juanita refuses to learn from her mom, their new housekeeper Ivana steps in to help. Gaby is thrilled with her new life that doesn't involve teaching or scrubbing floors, though it's pretty amazing when Gaby has to do a few chores to get Ivana out of a bind. In the end she explains to Carlos that tutoring is ruining her relationship with Juanita, and Carlos lets her off the hook. Meanwhile, where are Celia and Ana? Suddenly behaving like perfect little angels?

Bree: Bree is put into an awkward situation when a dinner date with the Bolens turns out to be an audition for Angie to take Katherine's spot with Bree's catering company. Clearly put off with Angie's demeanor, Bree blows her off - until a client comes in wanting some old-fashioned Italian food. Bree tries to manipulate Angie into giving up the recipes, but Angie finds Bree out. The ladies learn they have more in common than they thought, and Bree agrees to give Angie a job. I'm enjoying this new partnership, especially since Bree is so uncomfortable around Angie. Meanwhile, Orson continues to try to unravel Bree's lie about the brooch, but doesn't make much progress.

Angie: I have to say that I kinda fell in love with Angie this week. Though she's clearly the hardass of Wisteria Lane, she seems genuinely sweet trying to impress Bree with her cooking skills and offering Lynette a glass of wine. She even takes Nick back after admitting that she knew about his affair with Julie all along - though not without a swift punch in the face first. She may have a checkered past, but Angie seems to be able to take care of herself just fine.

Did you like this week's episode? Are you starting to root for Angie or do you still think she can't be trusted?

Giada Loves Cooking With Her Family

partysugar — Thu, 25 Jun 2009 10:15:03 -0700

Although her demonstration at the Food & Wine Classic was first thing on Saturday morning, Giada de Laurentiis was full of bubbly energy. In front of a huge audience she cooked three dishes - fregola salad with citrus and red onion, prosciutto lamb burgers, and a ricotta cappuccino dessert - while answering questions from the crowd. Now that she's a mother, it's very clear that Giada is all about her family. Her husband, aunt Raffi, sister, and nephew sat in the front row cheering her on, and she even invited them up on the stage! To learn how Giada set an example for mothers everywhere, read more.

Giada's young nephew, Julian, was eager to get in the kitchen. She promptly found him a stool, and although he couldn't have been 5 years old, she put him to work. "This is how I learned to cook, by being in the kitchen with my mom and grandfather."
The best way to teach kids to cook is by letting them do things hands-on. When Raffi was making the lamb burgers, Julian started to roll small pieces of prosciutto into the shape of a burger. Giada cooked Julian's tiny burgers next to the normal ones.
Don't get mad at children if they don't understand how to cook. Julian started to throw chopped parsley into her dessert and Giada calmly replied, "Thanks Julian. Parsley will be just lovely in that." It was touching to see her not care that the dish was practically ruined.
By adding a lot of fresh flavors, Giada attempts to cut out fat. She advises taking baby steps (like removing the buns from a burger) to obtain a better diet.
Her show shoots 20 episodes per season. She films the cooking segments together, then shoots the party segments and introductions later. It takes two 14-hour days to film one episode.
Like Tom Colicchio and Michael Symon, she uses regular olive oil most of the time and reserves the extra-virgin stuff for finishing dishes and vinaigrettes. Her favorite brand of olive oil is Lucini.

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In Season: Fennel

YumSugar — Wed, 28 Oct 2009 15:00:09 -0700

It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.

Fast & Easy Dinner: Gnocchi With Chard and White Beans

partysugar — Thu, 29 Oct 2009 06:50:38 -0700

If you think gnocchi is a dish that can only be enjoyed in restaurants, think again! These days most grocery stores offer packaged gnocchi in the fresh or regular pasta sections. Why not make this staple a part of your busy-cook pantry? Then when you're in the mood for a comforting Italian-style meal, make this dish! The gnocchi is combined with hearty chard, stewed tomatoes, and white beans. The recipe calls for a topping of mozzarella and parmesan cheese, but if you are trying to eat healthy, simply omit them. Sound delish? Wait till you read the recipe.

Fast & Easy Dinner: Baked Pasta With Sausage, Tomatoes, and Cheese

partysugar — Wed, 17 Sep 2008 06:45:41 -0700

When it comes to baked pastas, most people think of lasagna or macaroni and cheese. However, ziti, a thick, tubular pasta, is ideal for baking, especially when coated with a dense, rich sauce.

This comforting version is made with turkey sausage and canned tomatoes. It's a no-fuss, simple dish that's sure to win over even the most finicky eaters. To make this for your family tonight, get the delicious MyRecipes.com recipe and read more.

Baked Pasta With Sausage, Tomatoes, and Cheese
From Cooking Light

Ingredients

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Get more recipes at MyRecipes.com

Directions

Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil.
Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers.
Bake at 350° for 25 minutes or until bubbly. Serve.

Serves 8.

Nutritional Information: Calories: 413 (26% from fat), Fat: 11.8g (sat 6.1g,mono 2.2g,poly 1g), Protein: 24.1g, Carbohydrate: 53g, Fiber: 4.5g, Cholesterol: 49mg, Iron: 7.9mg, Sodium: 941mg, Calcium: 265mg

Like the recipe above? Try out some of these other ones:

- Quick and Easy Meal Ideas
- 10 Chicken Dinners for the Busy Cook
- Dinner Tonight Recipes in 45-Minutes or Less
- Eat Smart at CookingLight.com

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When You're a Pro, What Does Time Off Mean?

FitSugar — Fri, 23 Oct 2009 07:00:49 -0700

Runner Kara Goucher made her marathon debut a year ago in the Big Apple, but she's skipping the New York Marathon this year. At the Nike Running Summit, she explained she wasn't planning on racing again until Boston because she's doing some planning of a different nature - family planning.

When you're an elite runner, skipping an event doesn't go unnoticed, making it difficult to keep it a secret that you're trying to get pregnant. Kara explained to me in a short but sweet interview that she's "taking a few months off to see what happens in her personal life."

But what does "time off" mean after running 120 miles a week? For Kara it means only running 30 miles a week, a number I would love to have as my hard-core weekly mileage. Although she does admit to getting a little softer now that she's only running a quarter of what she's used to, Kara's relationship with food hasn't changed, since she has always been "a healthy eater." Body fat is an issue for runners, but her attitude is pretty simple: "It is just weight and it will come off." Which is great since this runner, a proclaimed "queen of the 30-minute meal," is spending her newly found free time cooking, mostly Italian, and making sauces from scratch.

To see how Kara answered when I asked her if she could be an elite athlete in another sport, what would it be, just read more.

She admitted that this was a tough question, but that she has always leaned toward tennis. Kara finds the combination of individual strength and one-on-one competition quite compelling. Then there's the fashion side of things: "They wear cool outfits."

Kara's long-term goal: racing in the London Olympics in 2012 and bringing home the gold. Go Kara!

Fast & Easy Dinner: Cavatappi with Prosciutto and Parmesan

partysugar — Tue, 20 Nov 2007 05:48:44 -0800

With Thanksgiving only two short days away, the last thing you need to be worrying about is what to make for dinner! To reduce stress, simply make this delicious and light pasta recipe tonight. It's a great last minute meal because it comes together in the amount of time it takes to boil and cook the pasta. Although it's quite uncomplicated, the ingredients - prosciutto and parmesan - make it elegant. Want the recipe? Please, read more

Cavatappi with Prosciutto and Parmesan
From Cooking Light magazine

1/2 pound uncooked cavatappi
Cooking spray
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ounce very thin slices prosciutto, cut into thin strips
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Cook pasta according to the package directions. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.
Heat a large saute pan over medium heat. Coat pan with cooking spray.
Add garlic to pan, and sauté 1 minute. Remove from heat.
Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes.
Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

Serves 4.

Nutritional Information: CALORIES 313(30% from fat); FAT 10.4g (sat 2.7g,mono 5.6g,poly 0.8g); PROTEIN 12.4g; CHOLESTEROL 11mg; CALCIUM 103mg; SODIUM 555mg; FIBER 1.9g; IRON 2.1mg; CARBOHYDRATE 43g

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Cheese-Stuffed Mushrooms Two Ways - Beginner and Expert

YumSugar — Wed, 14 Oct 2009 05:50:53 -0700

Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small - especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven. Interested? Then keep reading.