Two unconnected topics: Ann Burrell and Rick Bayless

[Jenise]

I read on someone's blog that the capable blond who assists Mario Batali on Iron Chef, or did since apparently Mario's no longer part of the show, and who is exec chef of one of the restaurants in the Batali/Bastianich empire, is now going to have her own show on Food Network. Called Secrets of a Restaurant Chef, the episodes have names like The Secret to Roast Chicken and The Secret to Seared Sea Bass, and it's going to air on Sunday mornings. Isn't that just like the Food Network, to finally produce a new show with a real chef and then shove it into a loser time slot?

On another topic, for those of you haven't made the switch yet to High Def, you have a lot to look forward to with PBS' Create Channel. I was glancing through the online guide a few days ago and found Rick Bayless' show Mexico One Plate at a Time, which I've heard about and never seen, and a series by Hubert Keller that I didn't even know existed. I set the DVR to pick up both, and this morning I watched one of Rick's shows. Damn that guy's great on the air. Obviously so talented a cook, but also with a great knack for filling the air with just the right useful, colorful words that adequately explain the ingredients and techniques without condescending to beginners or boring the more expert among us. I got up with one plan for dinner, and now all I want to do is make ceviches and drink beer mojitos. Yeah, beer mojitos. Mint, 1 tblsp each simple syrup, lime juice and white rum in the bottom of a glass, ice, and then beer to fill. If it were just ten degrees warmer today, you'd never be able to talk me out of this.

Yeah, beer mojitos. Mint, 1 tblsp each simple syrup, lime juice and white rum in the bottom of a glass, ice, and then beer to fill. If it were just ten degrees warmer today, you'd never be able to talk me out of this.

Oh my, that does sound good. Reminds me of my friend Ellen's Slushy Margaritas. They are wonderful because they do not require a blender.

Can of frozen limeade (use this can to measure next two ingredients)
Can of Cuervo Gold
Can of Diet 7up or Sprite
Bottle of Corona light

Stir together, freeze until slushy. Enjoy!

I think I read something about Burrell's new show on Chowhound. There were not many details though so thanks for the info.

I recall that Mario was going to do a PBS show with Gwyneth Paltrow of all people. Has anyone seen it/know anything about it?

[Jenise]

I think I read something about Burrell's new show on Chowhound. There were not many details though so thanks for the info.

I recall that Mario was going to do a PBS show with Gwyneth Paltrow of all people. Has anyone seen it/know anything about it?

I read that too in an article about Gwyneth, and thought "HUH?" Apparently it's a foodie-travel show. He orders the food, she eats it. Or something like that. Offhand, she seems too skinny for that gig.

Don't watch TV but I love Bayless's cookbooks and his Chicago restaurants.

[Jenise]

Don't watch TV but I love Bayless's cookbooks and his Chicago restaurants.

His show's great. Or at least this episode was but everything that was so good about it (including that he cooks in his home kitchen) was all about his personality and the good production values, and that would be there in every episode. Have to say, after watching one of the Hubert Keller shows, one by Todd English and one by a John Shields (unknown to me) later this morning, all of whom were stiff and scripted and straining to sound natural, Rick's easy and generous on-camera personae is even more impressive.

Thinking about Rick Bayless led me straight home last night to mix up one of his Silver Margaritas. I forgot how much I enjoy a REAL margarita - silver tequila, cointreau and lime juice, ice - that's it. It may become the summer '08 preferred drink. Dinner veg was a fresh snap pea/fennel saute that had wonderful echos of the drink flavors !

[Jenise]

Thinking about Rick Bayless led me straight home last night to mix up one of his Silver Margaritas. I forgot how much I enjoy a REAL margarita - silver tequila, cointreau and lime juice, ice - that's it. It may become the summer '08 preferred drink. Dinner veg was a fresh snap pea/fennel saute that had wonderful echos of the drink flavors !

That sounds so good! I almost hate to admit how late in life I came to appreciate margaritas and that's because the real deal that you describe had completely eluded me. All I knew was Mexican restaurant margaritas, some of which were better than others but all of which were about the sheer quantity they had to serve and not the quality of an individual drink. If it ever gets warm here....

Don't watch TV but I love Bayless's cookbooks and his Chicago restaurants.

I like his cooking and books, too, and what I've seen of his TV show is great: he's an enthusiastic spokesman for Mexico and Mexican cooking and goes to some really fantastic locations. Like any TV, it's staged so not very "authentic," but still a great window into aspects of Mexican culture that most Americans are unaware of. His interactions with his daughter in his kitchen in Chicago are also quite fun.

Mark Lipton

[Jenise]

Don't watch TV but I love Bayless's cookbooks and his Chicago restaurants.

I like his cooking and books, too, and what I've seen of his TV show is great: he's an enthusiastic spokesman for Mexico and Mexican cooking and goes to some really fantastic locations. Like any TV, it's staged so not very "authentic," but still a great window into aspects of Mexican culture that most Americans are unaware of. His interactions with his daughter in his kitchen in Chicago are also quite fun.

Mark Lipton

The episode I saw was all here at home. I've set the DVR to pick up any recordings of his show it finds, so I'll look forward to a little armchair travelling, too!