Tweet of the Week: Celebrity Chef Tom Colicchio says eat Louisiana seafood

We've all seen plenty about the mess in the Gulf of Mexico. Most of us are helpless to do anything about the oil spill. That's why it was nice to see celebrity Chef Tom Colicchio heading south to see what he could do to help. In case you don't know, Colicchio is more than a celebrity. The guy has serious chef credentials. Many say he is one of the best in America. Recently chef Colicchio won the James Beard award for 2010 Outstanding Chef! Some with fame and money sit back and enjoy the good life. Others, try to have a positive impact on the world. Tweets from Tom:

@andersoncooper heading down to grand Isle on sunday to witness first hand the devastation of the gulf fishing industry.

Out in the gulf strong smell of oil many shrimp boats moving boom around.

Eating louisana crab and shrimp, some of the fishing grounds are still open.

@MelissLockwood constant testing plus fisherman caught in closed federal waters will lose their license to fish.

A response from @annabrown86 2:53pm via TweetDeck appreciating his efforts

Love him! RT @JessProducer: Bravo celeb chef @Tom_Colicchio says he's going to use Gulf seafood at his restaurants. Yay for him! #oilspill

And one more from Chef Colicchio

@andersoncooper plenty of louisiana seafood available and safe please tell this story

Flashback to meeting world-renowned Chef Daniel Boulud…and a glimpse of things to come in France.

The morning of Memorial Day I got a call on my phone...the screen read "Daniel Boulud (Mobile)". I was still lying in bed at the time and before I knew it I was on my feet screaming in excitement. I ran into the other room and took a deep breath before answering. Behold on the other end of the line was the man himself with his strong French accent. We spoke for a while about my swimming and what I have planned for this summer as well as his new restaurant in London and a new one he's opening in Singapore. Daniel went on to say... Well, let's take a quick look back to 2008 before getting into that: On a warm summer night in Beijing, after the swimming portion of the Olympics had finished, I had a chance meeting with a very special someone. As I finished a segment of The Today Show, I happened to run into world famous chef Daniel Boulud. My calm and collected demeanor instantaneously went to giddy and freakishly excited at first sight of him. I took no hesitation to introduce myself and begin a short conversation. Briefly I told him about my passion for food and cooking and how I would love to come to his restaurant in NYC in the fall. Before heading on the set to do a cooking demo he gave me his card and told me to email him when I wanted to come. The conversation which started in Beijing almost two years ago has formed into a very meaningful friendship, one that I truly cherish. [caption id="attachment_842" align="aligncenter" width="320" caption="In the kitchen with Chef Boulud and staff at Daniel, NYC"] [/caption] In Beijing I also formed a friendship with Daniel's daughter, whom I met on the The Today Show as well. She took me to his newly opened restaurant in the heart of the city, La Maison Boulud. Since first meeting Daniel and shortly after delighting in his cuisine, I was hooked on the Boulud train. (Don't get any ideas. His daughter and I are just friends.) About a month later when in New York my sister and I ended up eating at his restaurant Daniel and had an incredible time. Since then I've built a much stronger relationship with Daniel. I'm so honored to have his friendship. In many ways surprising to me, he is happy to have mine as well. His daughter once told me, "one of the reasons he has gravitated so much to you is because he so readily sees your passion for food and cooking and he loves your work ethic to get better at it and to learn." As some of my readers know, last fall I had the privilege to do a month-long "stage" in Italy at Castello Delle Regine. (You can scroll back at my Cooking in Italy archives to see more on that. Thanks so much to my friends Adam Siegel and John Wise at The Bartolotta Restaurant Group for helping with that.) From there I did a short Stage with Daniel and his staff at "Daniel" for three days in NYC. My experience was unbelievable! You can read about it here! And more here. By the way, "stage" is a French term for training in a restaurant kitchen. Now back to Memorial Day 2010: After talking for a bit, Daniel gave me the news I had been waiting to hear...about France, about an amazing restaurant...about a kitchen he regards as one of the best in the world... about an opportunity for me to work as hard and learn as much as I ever have in my life... Here's a glimpse of where I'll be traveling to...

An Umbrian Inspired Dinner

Gazing. I'm a gazer. I swing the door to the refrigerator open. Crouch down. Take in a deep breath of the cool air. As my eyes move from ingredient to ingredient I begin to formulate a plan for what will soon be on the stove. Generally I don't have a plan to cook anything in particular but a rough idea of what might taste good with the ingredients I have. As I cruise the farmers' markets and/or grocery store aisles I try to think of how I could put various items together. A mainstay of my dining room table is a cookbook. Right now it is "Charlie Trotter Cooks at Home". Flipping through the pages I'm not usually looking for recipes per se, but rather to see how the chefs put different flavors together, what cooking methods they use, and of course, the pictures! Whenever I sit down to eat I'm always reading. You might be surprised at how much this helps elevate one's knowledge...try it! I smell prosciutto. I see a half of radicchio, half of an onion, some mushrooms. My mind remembers a can of plum tomatoes in the cupboard. This past summer while working in a restaurant in Umbria, Italy I was first introduced to radicchio. Now radicchio is a mainstay in my refrigerator. Oh and what about that little piece of Asiago cheese I have left over from last week...that will be a great addition too. All of these ingredients distinctly reminded me of my stay in Italy. The Italian influence had yet again inspired me. Ingredients:

• 1/2 of a radicchio. Coarsely chop
• 1/2 of an onion. Diced
• 1/2 cup sliced mushrooms of your choice.
• 4 slices prosciutto. Diced
• 5 plum tomatoes. Pureed
• 2tbs Asiago cheese. Finely grated
• Whole wheat pasta

Preparation:

1. Cook the onion, mushroom, and radicchio in a pan on medium heat for about 10 minutes or until browned
2. Add Prosciutto and cook for 5 minutes on medium heat.
3. Puree plum tomatoes in a food processor and add to the pan.
4. Mix everything together so that the tomato is fully incorporated
5. Add the cheese and combine with the rest of the ingredients
6. Mix in whatever type of pasta you like.

My insight: Radicchio is somewhat bitter so if you don't like that add a little less of it. I only added four slices of Prosciutto to minimize the sodium content but you could add more or less depending upon your preference and tolerance for sodium. (Think of meat as a flavor enhancer, not the main ingredient.) Make sure not to add too much pasta as it will take away from the flavors in the sauce. I hope y'all enjoy it. Let me know what you think!

Chompin some Watermelon on the lake

[caption id="attachment_821" align="alignleft" width="450" caption="Dale, Matt and me chompin some Watermelon on the lake"] [/caption]

Friday Food Fact: get the best of those tough beans with a pressure cooker.

< Here's the problem with starting a recipe that calls for dry beans--it takes too long. So people end up using the canned versions, which are okay but soggier and usually a little high in sodium. (I use them in a pinch.) What's the solution? A pressure cooker. I use mine often in the colder months for beans, soups and stews. Remember, though, that these great comfort foods are good all year long. Beans are a great source of the protein I need for my training. In a regular pot you would soak lentils or beans for a long time and some would require hours of cooking. With a Pressure Cooker, they can be ready in less than a half hour, plus rinsing time. By the way, the reason you want to soak and rinse them multiple times is so they release the gas instead of you!

Pressure cookers come in a variety of sizes and materials, anywhere from six to 10 quarts, in aluminum and stainless. I recommend the largest you can afford in stainless steel. Large, because these pots can only be filled 2/3 full including the liquid. You need the room. Stainless so you can "brown and saute" thus only needing one pot. The process is simple. When the liquid in the pot boils, steam is produced at a high temperature and cooks your food. Fast. (Follow manufacturer's directions.) This method of cooking is quick (approx. 70%) faster than traditional, energy efficient, keeps the kitchen cooler and is healthier because you cook with less liquid thus retaining more vitamins and minerals. Some of you might be raising your eye brows about now, thinking, "hey this isn't cooking. This is cheating. " Pressure cooking isn't meant to replace traditional cooking. It can, however, make your life easier and more likely that you will actually cook those beans, soups, stews and much more , when you might not always have the time to slow cook.

Corn and Shrimp Chowder

The Texas summers are hot. How about cooling off with a nice bowl of Corn and Shrimp Chowder! You'd better believe my taste buds and core temperature were loving me after eating this tasty bowl. Yum.

Tuesday Tweet–MY MOM!!

It was bound to happen, my mom is now on Twitter. You can find and follower her at foodiemumma. I think it is an absolutely great thing. She's going to help me promote the AthleticFoodie concept. She might be surprised at how many people are interested in an Olympic Mom. There is so much she and my dad did to help me get to the gold medal stand in Beijing. Now my mom has a new way to share it. Her tweets started with the obvious, just like all of us, and then moved into a little commentary: Taking tweeting lessons with Hunter @tatertoten @plnsng Well another new restaurant opened in Oconomowoc, Wisconsin, and unfortunately nothing for #Vegans to eat. Someday hopefully it will improve Local WI Farmers' Market new layout. Organic and non-organic sections. More non. Wonder if organic farmers will sell as much on their own. Who knows where her tweeting might go. I do know that it's going to be fun to watch as she tweets about vegan, vegetarian, healthy eating, the Olympics, who knows... Give foodiemumma a follow and see where she leads you.

Friday Food Fact: Gimme some tacos! But on healthier tortillas, please.

One thing is certain, tortillas made with plain white flour have always out-sold whole wheat and corn tortillas in the U.S. because they are softer.  However, they are not the best, healthwise, that is.  They don''t fill you up as fast or stick with you, so you are likely to eat more.  Whether you make them yourself or buy them at your local grocer, why not try corn or whole wheat tortillas. Both are nutritious alternatives. [caption id="attachment_768" align="aligncenter" width="450" caption="Corn tortillas or whole wheat? Either choice is better than white flour."][/caption]

Whole wheat tortillas really are healthier for you.  They are lower in the Glycemic Index (GI) which is the measurement for how fast food raises your blood glucose levels. The higher the GI, the faster your blood sugar level rises.  Since  whole wheat tortillas are  a complex carbohydrate, they break down more slowly into glucose so they provide a longer, more sustained source of energy.  You should have fewer spikes in blood sugar, have more energy longer and not need to eat as often.  They are also lower in calories provide a good source of fiber and are low in cholesterol.  They even make "sprouted" organically grown tortillas found in the freezer.

Corn tortillas are better for you than white flour tortillas, but try and search out tortillas made with whole corn kernel, or even certified organic sprouted whole kernel corn tortillas. Sprouting is important because the sprouting process decreases calorie and carbs and increases protein. Tortillas are so versatile you can eat them for breakfast, lunch, dinner or just for snacking.  For breakfast, try eggs, or peanut butter and jelly, or maybe peanut butter and bananas.  For lunch or dinner you can add some grilled meat and veggies. Use them for tacos or quesadillas.  As a snack or appetizer, just break them into pieces and serve them with guacamole or salsa.  The point is tortillas can be enjoyed in a variety of ways. Here are some final facts to consider. These nutritional breakdowns are for an industry-wide "medium" tortilla which is approximately 6 inches in diameter.... Flour Tortillas - 18% Fat, 72% Carbs, 10% Protein 101 calories, 2.0g fat, 2.66 g protein, 129mg sodium, 65mg potassium, 18.24g  carbs. of which 1.8g is fiber or 7% . Corn Calories - 11% Fat, 79% Carbs, 10% Protein 52 calories, .68g fat, 1.37g protein, 11mg sodium, 4mg  potassium, 0 cholesterol, 10.71g carbs. of which is 1.5g or 6% is fiber. Whole Wheat Tortillas - 4% Fat, 72% Carbs, 14% Protein 71 calories, .035 fat; 2.9g protein,131mg salt, 65mg potassium 0f cholesterol 15.07g carbs of which 1.9 or 8% is fiber. Which is better? Whatever tastes better to you! Each has its own benefits. Be sure to toast them on the grill or even quickly on a burner (pan if you like) to bring out the full flavor.

Tuesday Tweet: May the best taco win

It started simple enough on Sunday: "What do you want to eat tonight?" Pretty soon my dad (AthleticFoodie) and I were in a taco battle. Both of us wanted to try something new. So, two tweets this week:

@AthleticFoodie Chopping fresh jalapeno w @G_WeberGale both started coughing, fingers burning...bring on the tacos! @AthleticFoodie Taco face-off w @G_WeberGale - Mine, tofu marinated in lime, cilantro, jalapeno. His, seared scallops w sweet red peppers. Pretty darn good.

My dad's recipe for these tofu tacos was pretty simple. Marinate firm tofu in lime juice, cilantro, chopped tomato, and diced jalapeno peppers. We ate them with fresh corn tortillas smeared with some vegetarian refried beans (quite healthy) and just a dusting of sharp cheddar. Cheese with strong taste allows you to use a little less and still enjoy flavor. [caption id="attachment_753" align="aligncenter" width="458" caption="I have to admit that these tacos were pretty darn good. The simple recipe was easy to prepare."][/caption] My recipe was even easier--lightly season the scallops with a little pepper and a dusting of low-sodium sea salt. While they are resting, saute sweet red peppers and some onions in a non-stick pan. Serve with a little salsa, avocado slices and a dusting of cheese (not sure cheddar was quite the right choice). We used whole wheat tortillas. [caption id="attachment_755" align="aligncenter" width="448" caption="Scallop tacos? Why not! The sweet red peppers and scallops go well together. "][/caption] Who won? Who cares! We certainly had a great dinner.

Bet you didn’t know this about mushrooms…

Mushrooms: Which ones are safe? Do they really taste different? Which ones should I try? Some people think of mushrooms as Fruit of the Funghi world. [caption id="attachment_737" align="aligncenter" width="450""424" caption="Mushrooms make a great 'main course' in lots of sandwiches"][/caption] There are around 10,000 varieties, some 5000 in the USA, but only around 100 of those are considered edible and safe for human consumption. Many are beautiful. Most home cooks and many restaurant chefs stick to the most common, both for ease of procuring and to be cost conscious. Some can be outrageously expensive. According the Mushroom Council, "Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more." Protein isn't one of their stand-out features. Perhaps you have tasted or used some of the most popular varieties: Button mushrooms, round and white often used in salads. Oyster mushrooms are shaped like an oyster and grow on wood, mostly trees. Some think they have a faint seafood taste. (Imagination?) Chanterelle mushrooms are funnel or trumpet shaped, and are usually bright orange or yellow and are best used in salads, sauces or risotto. Crimini mushrooms have an earthy flavor and are used similarly to button mushrooms. Shitake mushrooms have broad umbrella tops with a full meaty flavor when cooked. They are great whether you broil, bake or sautAc them. They can grow as large as 10 in diameter. Porcini mushrooms have white stems with reddish caps and can be very pungent. They are quite expensive so if you are a first-timer to cooking with these you might want to have a tried and true recipe. Morel mushrooms resemble truffles. Some of the most treasured, sought after and expensive mushrooms. They have a smokey, nutty and earthy flavor. The darker the mushroom the more flavor. Portabello mushrooms are some of the most well known. They are sometimes substituted for beef as in a hamburger. When broiled or grilled with a little garlic and olive oil, they taste wonderfully like a burger and are very healthy. Mushrooms are delicate and have a short refrigerator life so never keep them in the plastic packaging from the store.Just wipe them clean with a damp paper towel and store them in a paper bag. Never soak or wash with water. Most are best if used in less than a week. Learn a lot more about mushrooms, compliments of our friends in Canada: