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“Cook Like an
Iron Chef,” Country Lifestyle, July/August 2008
One brisk evening
last March, Chef Kent Rathbun sat on the patio of Jasper’s, his new
Austin restaurant, his eyes focused on the overhead television screen
tuned to the Food Network. Although he knew the outcome of the show
being broadcast—the “Iron Chef America” challenge that he and his
Atlanta-based chef brother, Kevin, had filmed last September competing
against Chef Bobby Flay—this was his first time to watch it from start
to finish.
“To be on the show was huge for us,” he says. “To
do well was even better.” And so he cheered with delight when the
Rathbun brothers were declared winners over the noted Flay.
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“Burger Time,”
Muscle and Fitness Hers, July/August 2008
Although hamburgers are mealtime mainstays for
many of us, they aren’t generally regarded as the healthiest of foods.
But there’s no reason to fear the burger. These tips will help you make
the best and tastiest lean burger ever.
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“Going
without the Grain,” Relish, March 2008
With wheat allergies and
allergies in general on the rise, more gluten-free versions of familiar
foods are now available. Yummy gluten-free pastries, pizza and sausage
can be found not only in the “special diet section” of the supermarket
but also in many restaurants and bakeries. |
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"Thyme for Herbs"
Country Lifestyle, September/October 2007
Gardening has been his
hobby for more than 30 years, and each year he delights in new
discoveries.
To say San Miguel is an
avid gardener is an understatement. His ability to grow things extends
far beyond the flowers and greenery found in most Central Texas
landscapes. He is absolutely passionate about growing herbs - not in
separate boxes or pots but incorporated into any existing home garden.
"I blend herbs with my landscape plants, which adds color, texture and
visual interest to the garden," he says.
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"Patties, perfected"
Cooking Light, May 2007
Even if you consider
yourself a hamburger connoisseur, these tips will help you build better
burgers.
- Start with fresh,
not frozen, ground meat. In addition to compromising taste, frozen
meat may not hold together well on the grill. "Fresh means two days
or less in the refrigerator," says Malena Perdomo, RD, a
spokesperson for the American Dietetic Association (ADA).
- Cut the fat by
substituting a portion of meat with lightly sautéed or finely grated
potato or carrot. Tomato sauce is especially useful to improve
moisture content is you're using 95 percent lean ground beef, says
Milton Stokes, RD, an ADA spokesperson.
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"One Dish Wonders"
Oxygen, March 2007
Maybe eating right is
easier than you think. If you want a hot, soothing and flab-busting meal
to warm you from the inside out, you don't have to look any further than
your kitchen cupboard. Grab a cup, and get busy.
Think simple. "When the
one dish is ready, your meal is basically done," says Bainbridge Island,
Washington-based nutritional consultant, Lola O'Rourke, M.S., R.D. "A
tossed green salad, glass of nonfat milk, and a piece of fresh fruit for
dessert add bonus nutrition," she says. "No need to think about timing
different dinner components to be finished at the same time. Cleaning up
is easier, too. If you make enough for leftovers, serving dinner on a
second day will be a breeze."
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"Central
Market Refines Shopping" Natural Food
Network, July 10, 2006.
In contrast to sizzling
summer temperatures, Central Market on Austin's funky south side is a
very cool place to shop. In fact, the market has been redefining - and
refining - the task of food shopping in the area since it opened in
1999.
The second such market
developed in Austin by HEB Corporation, the huge Central Texas grocery
retailer, (the first was on North Lamar in 1994), the Westgate location
recently underwent a major renovation, enlarging its on-site cafe and
expanding its natural products inventory.
Central Market is all
about serving its customers, who are admittedly more demanding than the
typical in-and-out grocery shopper. While the store offers the same
toilet paper, toothpaste, and turkey found in any grocery outlet, the
emphasis is more on specialty and prepared items and plentiful produce
than household basics.
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"Fromage Fête"
BJ's Journal, November 2006
Tired of throwing the
same old crackers-and-dip shindigs? With a little ingenuity (and a lot
of cheese) you can put together an upscale cocktail party or casual
affair that requires no cooking or lengthy prep time.
Any way you slice it
"Setting up cheese stations is a simple yet elegant way to entertain,"
says Richard Peterson, Maître Fromage at Gaylord Opryland®
Resort in Nashville.
To start, pick a theme. "Mild to Strong" lets you select cheese by taste
- from mellow Muenster to robust bleu cheese. "Around the World" calls
for cheese grouped by country of origin, Like Italy's Asiago and
Provolone at one station, France's Brie and Roquefort at another.
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