Diet & Exercise - All SharePosts Relating To "Chefs"

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Ellen Haas

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posted 04/09/2008, comments (0)

Delicious Tastes of Spring: A California Market Piled High

I just spent a glorious, long weekend in Southern California enjoying every minute. The highlight was when our family walked to the Palisades Farmers Market for a spring food tasting. As you approach the little plaza where the market is held you feel the energy bouncing from every stall. There is music playing and throngs of people sampling... Read more Chevron

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Ellen Haas

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posted 03/28/2008, comments (0)

Eater's Advice: Pollan Takes On Nutritionism

I just finished reading Michael Pollan's best-selling book In Defense of Food: An Eater's Manifesto and came away admiring a lot of what he says. But I think his discussion of the history of eating over the past three decades and his argument against the food industry's embrace of what he calls nutritionism doesn't tell the... Read more Chevron

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Ellen Haas

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posted 02/26/2008, comments (0)

Winter cooking to stay warm

For many of us across the country, when February temperatures plummet, we look for ways to get cozy and warm. This is a time when I spend many hours in the kitchen cooking up lots of winter meals that take the chill off. My favorite time is to spend a cold Sunday afternoon over the stove cooking a delicious soup that I have loaded... Read more Chevron

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Ellen Haas

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posted 01/03/2008, comments (0)

Chef Gale Gand: Starting the New Year Sweetly and Healthfully

Award winning pastry chef Gale Gand combines her artistic skills with a passion for good, healthy food. She is nationally recognized for her playful dessert creations that can be found in the Chicago area restaurants that she owns with partner chef Rick Tramonto. Her desserts are showcased at Tru, Cenitare and several other top... Read more Chevron

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Ellen Haas

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posted 01/03/2008, comments (0)

Chef Gale Gand's Roasted Pineapple Carpaccio

Recipe courtesty Gale Gand Roasted Pineappleyields 10-18 orders 1 pineapple, peeled1 1/4 cups butter1 3/4 cups organic light brown muscavado sugar1 vanilla bean, split Peel pineapple and leave whole. In a saute pan, melt the butter and add the brown sugar and vanilla beans. Cook to caramelize the sugar, then place the... Read more Chevron

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