For my last appearance on Valley Dish, I asked the host, Tram Mai, what she would like to make.  After some 15 cooking appearances, it was the first time to make something of her choice instead of my choice or a specific themed assignment.  Tram requested a dish she had back in her college years in Los Angels at a restaurant called Crustacean.  After much online research, I compiled several people’s take on the roasted crab and came up with my own rendition.

The roasted crab is outstanding, but I think the real star of the dish is the garlic noodles.  The key is to find thick spaghetti, also known as spaghettoni or bucatini.  I found them at Whole Foods and in the Italian specialty aisle at the “big fancy” Fry’s on Tatum and Shea.

As for the crab, although the version we made on the live show used Dungeness crab, I’ve also tried with the pasteurized canned crab found at Costco and it tasted exactly the same… plus it’s more economical and so much easier!

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Before we get to today’s recipe and before I forget, I need to tell you that I’ll be on NBC – Channel 12 Valley Dish tomorrow – Wednesday, June 29th.  It’s going to be an especially important and good show, so tune in at 3:30, if you can… or there’s always TiVo! xoxo

They say that spicy food cools you off in the summer. Strange, but true; hot spicy food makes you sweat, then your body temperature actually dips. But then you’re sweating, not my favorite cup of tea. In hot weather, I generally gravitate toward cool and refreshing foods like yesterday’s grape cooler cocktail, or ice cream, or watermelon.

If you lean more toward spicy food to bring your body temps down, give this grilled dish a try. And even with the addition of all that spice, just the sight and idea of sweet juicy peaches sounds nice and cool!

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So many of you told me that you missed my Valley Dish segments from last week, that I’m posting links to them here.

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Several weeks ago, Karen Fernau, food writer for the Arizona Republic, called and asked me to submit an answer to a reader’s question for their “Ask A Chef” column. I did so and then forgot completely about it… big surprise! Anyhow, my mentor, friend, and boss, Barbara Fenzl, informed me that she’d seen it on AZCentral.com. Here is the LINK for it.  

This presents a good time for me to remind you about all the useful information you can find on The Basic Kitchen page, over there on your left. Things like a Glossary of Cooking Terms, a Pantry list, Kitchen Tools you should have, and even a list with some of my Favorite Cookbooks.

Those gorgeous eggs pictured above are this Easter’s Silk Tie Eggs that I made along with my friends, Lorie and Ronnie.  They turned out especially wonderful this year.  TIP: When searching your closet and thrift shop for 100% silk ties, look for bright colors. It’s tempting to choose the pretty pastels, but the colors don’t transfer as well.  Go for the reds, deep purples, and dark blues and you’ll end up with the best results.

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Today is Eugene Robert Otter’s 80^th birthday. Who is Gene Otter?  My dad; that handsome 20-something-year-old in the picture above, that’s who.  Happy birthday, Dad!  If you follow this blog then you already know that I am in the middle of planning his big 80^th birthday party, which will be held on Saturday, April 30^th.  The reason we’re waiting nearly two weeks to hold the party is that today it is still Lent and my dad gives up all alcohol for Lent and he wants to party at his party, so the weekend after Easter works best.

Today is also this year’s Tax Day.  Three days later than usual due to a holiday in Washington, D.C. that occurred on Friday, April 15^th.  Tax Day is a big deal at our house because Dave is a CPA and has worked non-stop for several months now and the end is finally here!

With all the celebrating happening around here, I’m going to post some crafty Easter stuff today instead of a recipe.  I’ll appear on Channel 12 Valley Dish twice this week.  First in a taped segment with Marissa on Wednesday, April 20^th, where we demonstrate how to make these gorgeous silk tie Easter eggs. Then again on Good Friday, April 22^nd, when I will show you how to set up a beautiful and natural Easter buffet. Here’s a little sneak peek at a couple of the elements involved.  Be sure and watch both the egg and buffet segments at 3:30 on Channel 12.

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Unfortunately, no time to post a recipe today. I’ll be on Valley Dish today at 3:30… not cooking this time, but instead showing how to set up a Mardi Gras tablescape. Tune in if you get a chance.

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Here is the final appetizer that I’ll be making this Friday on the “Oscars” edition on Valley Dish. Hope you’ll tune in at 3:30 on channel 12.

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Here are the instructions to make fresh mozzarella in your own kitchen using fresh curds.  It may help to watch the Valley Dish segment, before doing it yourself.  HERE IS THAT LINK. Have fun!

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On yesterday’s Channel 12 Valley Dish, the “homemade mozzarella” segment that Tram and I filmed a few weeks ago, aired. You can watch the segment at THIS LINK.

You’ll notice that we begin with fresh curds and you may recall that I acquired those curds from a local chef friend. You can order fresh curds at THIS LINK … or bet yet, you can make your own fresh curds and whey by beginning with just plain old whole milk.  That is what today’s recipe will teach you to do.

One important note about the milk; Read the label carefully and make sure that the milk is NOT labeled “ultra-pasteurized”.  Ultra-pasteurized milk has been heated to a high temperature that kills the bacteria and cultures needed to make cheese. Raw milk or pasteurized milk is what you want to find. I think the best two options are to use either Straus Family Creamery milk, which can be found locally at Whole Foods, Sprouts, and AJ’s. Go to THIS LINK to find a store near you that carries this wonderful product. The second option is to go to a local dairy farm and purchase milk directly from the source.

We made fresh mozzarella and fresh ricotta cheese several summers ago at LPG and I’m thinking it’s time to do it again this year, so I’ll be adding that to my summer schedule, which will be emailed/mailed out on March 1, 2011.

Speaking of cooking classes, I also teach adult classes at Barbara Fenzl’s Les Gourmettes Cooking School in Phoenix. There are still a few spaces available for my series of three classes, which are held on Wednesday evenings; March 2, March 9, and March 16 from 6:30 – 9:30 PM.  If you are interested in signing up or learning more about the menus and price, please either email me at [email protected] or leave me a comment here and I will email you the schedule/registration.

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This salad is so good and so pretty, you should not pass it by! Especially if you have a freezer full of citrus juice. If you need a refresher course on how to section citrus, click on the links in the ingredient list and it will take you there. Ditto for the citrus sugar, although regular granulated sugar may be used, the citrus sugar gives it an extra kick.

Oops, almost forgot to tell you… I’ll be on NBC Channel 12 Valley Dish tomorrow with Tram Mai, celebrating the show’s 1 year anniversary. Tune in or Tivo it, like I do, at 3:30.

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