Spices Of Life

Discover FABULOUS Rosés (Pt.3)

Nina Simonds — Wed, 20 Aug 2008 04:50:52 +0000

What was Julia Child's favorite August sandwich?

Sliced tomatoes on white bread with mayo and salt

That combo screams out for a fresh rose.

VIDEO

video duration 3:25

MORE ROSE FOOD

Prosciutto di parma and watermelon

It tastes better than it sounds.

Summer White Wine Suggestions

Spanish Albarino

Argentinean Torrontes,

Portugese Vinho Verde,

Austrian Gruner Veltliner.

Summer Red Wine Suggestions

Italian Barbera

Dolcetto from Piedmont

Grenaches from Spain, Australia, and the Rhone

A nice juicy California red Zinfandel.

So, enjoy our local seasonal bounty and try out some new fun wines

Cheers,

Howie Rubin

The Food Project

Nina Simonds — Wed, 13 Aug 2008 02:11:24 +0000

I'm a sucker for great looking vegetables and reasonable prices, so naturally I was drawn to the Food Project stand at my local farmer’s market.

There, I talked with J. Harrison (Director of Agriculture, North Shore) and some of the kids working the stand, and they told me all about the Food Project:

They sell their produce at stands in the Inner City and donate it to shelters, bringing good food to people who can't afford it.

They had such passion in their voices, especially J, and if you go on their website, the www.thefoodproject.org you will see what a remarkable organization it is.

The Food Project has become an inspiration for similar programs all over the U.S

· Eat fresh, local food (organic if possible)

· Support your local farmer’s markets

Nina

Grammar Girl's BEST Grammar Tips

Nina Simonds — Tue, 05 Aug 2008 21:12:55 +0000

I found this out recently at a PodCamp 3, a New Media conference in Boston, when I talked with Mignon Fogarty, who is known to many people as Grammar Girl about · Her terrific Quick and Dirty Tips Podcasts · Her newly published book,Grammar Girl's Quick and Dirty Tips For Better Writing. · Common grammar mistakes o Who vs Whom o Lay vs Lie o Effect vs Affect Watch this 2 minute video for some tips from the one and only... Nina

Discover FABULOUS Rosés (Pt.2)

Nina Simonds — Tue, 29 Jul 2008 22:10:01 +0000

We are entering that wonderful part of summer in New England when farm
stands, home gardens, and farmer's markets are overflowing with ripe
vegetables and fruits! If I had to choose the ultimate wine to accompany all
these great homegrown flavors, it would have to be a Rose.

How about a salad of heirloom tomatoes, fresh basil, and buffalo
mozzarella....Or some corn that was just picked the same day....Or
summer squash and zucchini on the grill? And let's not forget the berry
families and fuzzy peaches, possibly as a side dish to a Sunday brunch?

Now rose wines are originating from every wine-growing
region in the world, and they are being made with a wide variety of red
grapes. A few years back you would have never encountered a Chilean Syrah
Rose or a South African Cabernet Sauvignon Rose.

So, celebrate the bounty of our local farmers along with a cheery selection
of refreshing rose wines.

Cheers,

Howie Rubin,
Bauer Wines, Boston, Mass

Made in China

Nina Simonds — Tue, 15 Jul 2008 20:41:28 +0000

I first discovered “Made in China, the stunning Chinese restaurant at the Grand Hyatt in Beijin,g when it first opened in 2004. It’s STILL one of the BEST restaurants in China.. It’s four open kitchen areas captivate diners!! You can watch your Peking Duck bake to a lustrous golden brown in a massive, brick wood-burning oven. At a neighboring station, foods are tossed in woks over roaring fires and nearby a group of white-jacketed chefs roll out paper-thin dumpling skins and cook freshly made noodles. Surrounding walls are lined top-to-bottom with shelves full of wooden moon cake molds, tea pots, woks, clay pots, and an eclectic assortment of kitchen objects all “made in China”, underlining the restaurant’s theme. It is one of the MOST STUNNING restaurants anywhere!! It’s also pretty neat in a country where customers are usually barred from seeing ANY Chinese restaurant kitchen.

The ingenious décor is the creation of Super Potato, an innovative design firm that has established an international reputation. The menu stresses classic Chinese dishes with an emphasis on northern regional cooking. Peking Duck skin is memorably crisp; pot stickers have a dramatic crusty top hat; and dumplings are generously stuffed with beef and leeks. A “must have” dish is the “tonghao” vegetables (edible chrysanthemum greens) which are tossed with chopped garlic and clear rice vinegar. The details are: Beijing Grand Hyatt, 1 East Chang An Avenue, (86 10 8518 1234)

Another Insider Beijing Dining Tip

For carnivores, who long to nosh on mouth-watering kebabs of tender lamb and rustic breads, seek out the Xinjiang Provincial Restaurant located at Beijing’s Xinjiang Municipal offices. On your way out, you can pick up some of the famous Hami melons, grapes and other seasonal fruits at bargain prices. They are all flown in daily from Urumqi, Xinjiang’s capital city, along with sides of fresh lamb.

Xinjiang Fanzhuang, #7 Sanlihe, Haidian district 86- 10 8836 5363, 6835 1820.

Discover FABULOUS Rosés

Nina Simonds — Tue, 08 Jul 2008 16:27:07 +0000

It was so much fun to taste great rosés wines and learn about them from Wine Authority Howie Rubin, of Bauer Wines. Howie is a familiar face and voice to Bostonians: He has been writing and lecturing about wine for years on WFNX, WBCN, local TV stations, as well as at clubs and gatherings. Howie will be dispensing wine information regularly on Spices of Life. We welcome your comments and questions!. Here’s Howie’s knowledgeable take on roses….

Enjoy!

Nina

Howie’s Rap on Rosés

I'm not ashamed to admit that I've always enjoyed the subtle qualities of a good rosé wine, dating back to since the late 1970's, when we were pouring rosé by the glass at the London Wine Bar in San Francisco. It is with mixed feelings that I witness this prolific rise in rosé's popularity over the last five years. On one hand, I'm glad that there is now a new wave of rosé -wine lovers, but on the other hand, fashionable trends like this (goodbye Merlot, hello Pinot Noir) often leads to overproduction and the watering down of a particular style of wine. But in the meantime, let’s ride the rosé wave, as sales of the pink are up about 53% in the United States, and a statistic that I find mind-boggling though, is that rosé sales have surpassed white wine sales in France. That’s a statistic I find mind-boggling. Now, there's an awful lot of great white French wine to be had, so this means rosé must be here to stay.

We are now seeing rosé's from every red-wine growing region in the world, ranging from South African Pinotage Rosé, to Spanish Garnacha Rosé, to Sardinian Cannanau Rosé, to Oregon Pinot Noir Rosé. The list is both endless and exciting at the same time, and now is the time of year to be enjoying a nice chilled glass of the pink stuff! Some people avoid rosé because they still associate it with the sticky sweet Mateus Rosé or the white zinfandels of the 80's. ….but that's as antiquated a notion as equating Chianti with a fizzy red wine in a wicker bottle. Rosé producers could do themselves a service by denoting the level of sweetness on either their front or back labels.

The joy of a good rosé is its ability to go with everything on the table or go with nothing at all. There is no better aperitif than a nice chilled glass of rosé at the end of a hot summer day. Its refreshing qualities pair well with Summer salads, fresh fruit, or just about anything coming out of the ground during the summer. Don't even get me started on the rosé and heirloom tomato marriage! So, if you're heading to the beach or out on a picnic, be sure to pack something colorful and easy to drink: Rosé. Prices do vary depending on the region and producer, and if you fell like shelling out a few bucks on a stellar rosé, you will be greatly rewarded.

Cheers, Howie Rubin, Bauer Wines

Suzhou Canal

Nina Simonds — Tue, 24 Jun 2008 22:03:05 +0000

With its lush gardens and quaint canals, Suzhou has always been considered
a Must-see?city in China. Despite the building boom all over China, Suzhou
retains its old-world charm. The gardens may be packed with tourists, but
many still have tranquil corners and they have been beautifully restored.
The newly-rebuilt Suzhou Museum, designed by I.M Pei
http://www.szmuseum.com/szbwgen/html/xw/2006/0930/157.html is also a
treasure. Make sure you visit the lovely gift shop which is managed by
Roberta and Gee Pei, niece and nephew of I.M. Pei, the renowned architect.

The highlight of our trip (besides the canal ride) was our stay at the
beautiful Ping Jiang Hotel. www.the-silk-
road.com/hotel/pingjianghotel/index.html Insist on talking to the
manager, who can help organize your entire visit! Don and I were given a
room with a magnificent Chinese bed and our friend, Mary, had a spacious
room overlooking an enchanting courtyard. Friends introduced us to Roberta
and Gee Pei and they were kind enough to take use to their favorite
restaurant ?(and also a favorite of their uncle's, I.M.) Wu Men Ren Jia.
It's located within walking distance of the Museum, Lion Rock Garden and
the Garden of the Humble Administrator. The cuisine is "pure" Suzhou and
it is in a sprawling, old -style Suzhou courtyard house. Our favorite dish
was the stir-fried river shrimp- so fresh and simple.

Suzhou is a lovely reprieve from the hustle and bustle of Shanghai, and you
can do it all in 2 days!!

More from China coming up!

Nina

Quick Bites: Sweet and Sour Pickle

Nina Simonds — Tue, 17 Jun 2008 20:40:59 +0000

When I went to Asia, my Cantonese chef/teachers introduced me to whole, new style of pickle-making and it’s so easy!! Any home cook can do it. As you can see from this Quick Bite, you simply mix equal parts vinegar and sugar with a little bit of smashed ginger. You add the vegetable(s) and let them marinate a few hours and you have a tasty, crisp pickle. I like to heat up the mixture to dissolve the sugar and speed up the process a little, but this step can be omitted.

My Dad, who became an AVID cook a number of years ago, REALLY loves to make this pickle with cucumber slices. He makes it all the time. He’s 88 and is still cooking away so I tell people, if he can do it, anyone can!!

Stay tuned for these upcoming videos:

--My visit to Suzhou, the lovely city near Shanghai which is known as the Venice of China

--My favorite restaurant in China and some of its specialties (Hint: It’s in Beijing!)

--More Vegetable Quick Bites

--A personal tour of my FAVORITE DIM SUM Restaurant in London
Great Tips on BARGAIN Summer Wines with Howie Rubin, from Bauer Wines

Nina

Shanghai Golden Pancake

Nina Simonds — Wed, 04 Jun 2008 00:57:11 +0000

Visiting China is ALWAYS EXCITING to me BUT NEVER more than now –just before the Olympics (which has heightened the buzz). This trip, even after 37 years of travel and NUMEROUS visits, was AMAZING!!

Here’s the first in a series of videos that I taped while in China. In Shanghai, we stayed at the brand new Hyatt on the Bund, a hotel that is located in the HEART of the ACTION shanghai.bund.hyatt.com. In the second floor Aroma restaurant, Mary Risley, owner of Tante Marie cooking school www.tantemarie.com , who is a dear friend and was with me on the trip, discovered a wonderful breakfast specialty that I had never tasted. It’s called a SHANGHAI GOLDEN PANCAKE and it’s so easy and delicious that I wanted to introduce people to it. Dieter Lengauer, the Executive chef, who you’ll meet in the video, had the clever idea to go out and explore some of the street foods of Shanghai so that they could create them back at the hotel. They saw these pancakes and hired one of the ladies (They call them “ai” in Chinese or Aunty.) Her name is Mary and she was lovely!! (Also a great cook!)

Mary was also captivated by the dish and she made a special point of asking the chef (who shared her name) to teach her how to make it. Then, as soon as she got home, she tested the recipe, so thanks to Mary for her hard work. In the traditional dish, the Chinese use a fried cruller, but Mary tried substituting foccacia and really liked the result. Try it!! It’s REALLY GOOD!!!

Enjoy!!

Nina

Quick Bites: Roasted Lemon Asparagus

Nina Simonds — Thu, 29 May 2008 05:54:51 +0000

TBD

Quick Bites: Stir-Fried Broccolini

Nina Simonds — Thu, 29 May 2008 01:21:08 +0000

What does SUNNY London, a Chinese artist/ designer, and the world-famous Chelsea Garden Show have to do with this week’s EASY vegetable recipe?? Let me explain…

As you may remember, I was JUST in China 2 1/2 weeks ago (YIKES!!) traveling and researching several articles, BUT I missed meeting Shao Fan, an internationally recognized designer who had gone to London to build the FIRST-EVER Chinese garden for the show. (I am writing about him for an article in the NY Times.) SO I followed him to London for an interview and it was there, in the garden (video to come later) that I was inspired to do a simple Stir-Fried Broccolini for this week’s “Quick Bite” to launch our upcoming video’s on my trip to China. Next week, we offer a NEAT video and an introduction to a “Shanghai Golden Pancake”, a WONDERFUL, new snack that I had never tasted before!!! Just wait until you see it!

In the meantime, enjoy this stir-fry, one of my “staple” recipes that I make for my family and serve with grilled or pan-fried seafood or meat with some steamed rice, couscous, quinoa, etc. I like to use different vegetables (same recipe) depending on the season and then add leftovers to soups, stews, or reheat quickly in my microwave for 1.5 minutes.

Enjoy!!

Nina

Quick Bites: Stir-Fried Broccolini

Nina Simonds — Wed, 28 May 2008 04:57:29 +0000

What does SUNNY London, a Chinese artist/ designer, and the world-famous Chelsea Garden Show have to do with this week’s EASY vegetable recipe?? Let me explain…

As you may remember, I was JUST in China 2 ∏ weeks ago (YIKES!!) traveling and researching several articles, BUT I missed meeting Shao Fan, an internationally recognized designer who had gone to London to build the FIRST-EVER Chinese garden for the show. (I am writing about him for an article in the NY Times.) SO I followed him to London for an interview and it was there, in the garden (video to come later) that I was inspired to do a simple Stir-Fried Broccolini for this week’s “Quick Bite” to launch our upcoming video’s on my trip to China. Next week, we offer a NEAT video and an introduction to a “Shanghai Golden Pancake”, a WONDERFUL, new snack that I had never tasted before!!! Just wait until you see it!

In the meantime, enjoy this stir-fry, one of my “staple” recipes that I make for my family and serve with grilled or pan-fried seafood or meat with some steamed rice, couscous, quinoa, etc. I like to use different vegetables (same recipe) depending on the season and then add leftovers to soups, stews, or reheat quickly in my microwave for 1.5 minutes.

Enjoy!!

Nina

Quick Bites: Toasted Sesame Green Beans

Nina Simonds — Wed, 14 May 2008 05:30:49 +0000

“Easy Veggie Dishes” is the theme of our new “Quick Bite” series Lets’ face it, we ALL could use more delicious, easy veggie dishes. I just came back from China and walking around the streets to markets and Chinese “fast food” stalls, I was inspired to throw what’s fresh from the market into a HOT wok, with a few seasonings (ALWAYS chopped garlic), salt or soy sauce, maybe some hot chiles and serve it hot and fast. But then you could do something like we show in this video…. I like to serve these beans warm or at room temperature. They’re also a nice bed for a layered salad with other vegetables like roasted red peppers, and left-over cooked meat or seafood. I use a simple sesame vinaigrette for a dressing. (The recipe is in a number of my books including “Spices of Life, “Spoonful of Ginger”, and “Asian Noodles”.

Green beans make me nostalgic because they remind me of the greens beans my Mom used to make on Thanksgiving. She used to pan-fry them with some onions in a pan, using a combination of water and soy sauce. She first covered them with a lid until they were crisp-tender, then uncovered the pan and reduced the juice to a glaze. I still love them- hot or cold.

Enjoy! More Quick Bites and highlights from my trip to China- coming up!!

Nina

BTW, if any of you remember Hailey Hao from previous videos, Hailey is in Sichuan getting married. BTW, Sichuan province is where they had the BIG earthquake in China, but I am THRILLED to say, she is okay and not affected- even though her parents live about 5 hours away.

GOOD Chinese Food Revealed

Nina Simonds — Tue, 08 Apr 2008 20:29:13 +0000

Before Jennifer 8. Lee wrote her intriguing new book, “The Fortune Cookie Chronicles”, everyone thought that Chinese fortune cookies were invented by an Italian in San Francisco. Not so! And you will have to read her book to discover their TRUE origin. Jennifer, as I discovered over lunch at one of my favorite new restaurants in Boston (Watch the video to see where I EAT MY DUMPLINGS ) is funny and smart. PLUS like me, she is obsessed with finding GREAT Chinese food. Okay they may not be AUTHENTIC Chinese, but they can be fun- especially if you add “in bed” at the end of your fortune. May you live a long, healthy, and happy life!! (in bed and out) Nina

Best of FOOD Show (Pt. II)

Nina Simonds — Mon, 31 Mar 2008 19:59:04 +0000

Welcome back to the Fancy Food Show 2008, this time with the most INCREDIBLE cheeses you've ever seen or tasted! Paula Lambert is a CHEESE ICON (think Marilyn Monroe of the Mozzarella industry) who, in 1982, after living in Italy, she craved her freshly-made buffalo mozzarella. What did she do? She decided to make her own! And so armed with fierce determination, Southern charm, and a love of Italian cheese, she founded the Mozzarella Company (http://www.mozzco.com/) to bring gourmet cheeses to the American public. The rest, as we say, is history…

From her trademark fresh mozzarella to her goats' milk cheeses, (even a dessert cheese!!), everything I tasted was MEMORABLE!! Watch the video to find out more about this amazing woman and her award-winning creations. Also, check out the recipe section for a few of Paula's favorite cheese pairings and a quick and delicious recipe for Chicken with Fresh Mozzarella!

Bellissimo!

Nina

Best of FOOD Show (Pt.I)

Nina Simonds — Sun, 23 Mar 2008 14:52:19 +0000

Want to be a "fly on the wall" at this year's Fancy Food Show, an event that features over FIFTY THOUSAND of the NEWEST, HOTTEST (pardon the expression) GOURMET food?? That’s what I did with my Nokia N93 Digital camera/telephone in San Diego a few months ago. But rather than put everyone through the TORTURE of visiting MANY food stalls and sampling everything from Indian food to stone-pressed chocolate, I selected my “BEST OF SHOW” for this and other upcoming videos. Their new “flavored salts” were my number one choice for some of the most innovative “fancy” foods I saw there...
Meet Mark Zoske and Naomi Novotny, who are obsessed, with salt- and not just with each other (they're engaged!!) –and they are creating some of the neatest salts- in addition to importing them from all the world. They're the founder and vice president of Salt Works (http://www.saltworks.com/), From Vintage Merlot to Green Chile, their high-quality salts are chock-full of delicious flavors and culinary creativity (it took them YEARS to figure out how to infuse salt with the full flavor of Merlot!). Check out the video and all their other amazing flavors!

Salt often takes a bad rap for raising blood pressure, but a little salt is absolutely necessary for the body to function. In fact, according to the American Dietetic Association (http://www.eatright.org/), the body needs at least 500mg of salt per day in order for all your muscles (including your heart) to work properly. So I say, if you need salt, it might was well be good salt, right?!

The "Secret" of the Easter Bunny

Nina Simonds — Wed, 19 Mar 2008 01:57:26 +0000

Want to tour a chocolate factory where you are surrounded by fountains overflowing with dark and milk chocolate?? Then you MUST watch the video of my recent visit to my favorite chocolate company: Harbor Sweets!! I remember the first time I read about Harbor Sweets. It was in a BIG article in “Gourmet Magazine”. Little did I know that it was 5 minutes from my house and EVERY TIME, you go into the store for a visit or to pick up an order, they offer you one of their SCRUMPTIOUS chocolates. My FAVORITES are “Sweet Sloops” (Stay tuned to see how they are made in an upcoming video.) It was really neat to go on a tour with the President Phyllis LeBlanc, who started working there as a college student 30 years ago and to see my wonderful, old friend Ben Strohecker, who is like Santa Claus to me because as he modestly told me, “I started my own chocolate company in 1973, I wanted to create the "best piece of candy in the world", regardless of cost.” And they are PRETTY good!!

Nina

Quick Bites: Chinese mushrooms

Nina Simonds — Wed, 12 Mar 2008 00:55:16 +0000

Have you noticed the AMAZING selection of mushrooms in the produce section of your local supermarket?? Forget the button mushrooms and check out the portobello’s, cremiini, shiitake and “dance for joy” maitakes. And they are especially memorable seasoned with garlic and a little soy and added to stir-fries, soups, stews, and to season noodles or rice. But the other remarkable thing about certain types of Chinese mushrooms is their proven health-giving benefits So Watch the Video and see the additional benefits mushrooms bring to the table.

BTW, don’t worry about slurping your noodles…. Japanese chefs consider it a sign of appreciation that you are enjoying the dish!!

Quick Bites: Chinese cabbages

Nina Simonds — Wed, 05 Mar 2008 00:49:31 +0000

We know it’s IMPORTANT to “eat your broccoli”, but do you know why??? And do you want to explore the world of Chinese cabbages? (as well as the rest of the family of cruciferous vegetables……) Well, it’s all here and MORE in this Qick-Bite. To top it off, if you go to the recipe section, you will find my recipe for Lion’s Head, one of my FAVORITE dishes in the whole world, especially when there’s a chill in the air and you need something soothing and sumptuous to warm you up. And it’s even better reheated!!

Quick Bites: Cinnamon

Nina Simonds — Thu, 28 Feb 2008 17:39:50 +0000

Fragrant, and delicious, cinnamon is a FANTASTIC spice to use in QUICK and EASY desserts (like the oranges with honey and candied ginger) or mixed with other spices in the CHETTINAD SPICE POWDER. It’s a great rub for roasted, pan-seared or barbecued meats, seafoods, and vegetables. And according to research, (and approved by the American Diabetic Association) cinnamon can help the body metabolize blood sugar. Watch the video to find out more about this great spice!

World's greatest white truffle banquet

Nina Simonds — Wed, 27 Feb 2008 04:43:47 +0000

Dinner Doctor with Amy Carpenter: The MEAT Issue (Part 2)

Nina Simonds — Wed, 27 Feb 2008 00:22:49 +0000

Want to see a FAST and DELICIOUS Curry Stew and get the definitive word on how long to cook meat?? Then watch the video and join Amy Carpenter of WelcomeToAmyville.com and me in the kitchen. .You can also see how I cheat in the kitchen and one of the nifty tricks I have for making a stew QUICKLY. Also for the FIRST TIME at Spices of Life we are doing a GIVE-AWAY!!! Win a FABULOUS SPICE BOX from our friends at The Spice House!!! Do you know a nifty way to cut ginger? Are you savvy with cinnamon? Have a way with cardamom? Spices of Life wants to know about it and share it with our viewers. Send your cleverest spice tip to ninasimonds@gmail.com and you could be the lucky winner of a Curry Lover's Gift Box, courtesy of The Spice House! Click here to see a description of this amazing gift box. You must be a registered reader of Spices of Life, and receive the Spices of Life Newsletter in order to win. Click here to sign up for the Newsletter. You may only submit one tip per person. The contest runs from Wednesday, February 27 through Wednesday, March 12 at midnight. Winners will be notified within a week of the deadline..

Quick Bites: Cardamom

Nina Simonds — Thu, 21 Feb 2008 19:30:06 +0000

Cardamom, one of the most important Indian spices, is often called the Queen of spices. Try smashing it and breathe in the fragrant perfume!! In ancient times it was chewed by the Moghul emperors of India .as a breath freshener and it’s still used for that purpose today. Asians also believe it has digestive properties and Indian doctors prescribe it for stomach disorders. It can be used in both savory and sweet dishes. Go to the recipe section for a delicious and easy recipe for Cardamom Steamed Rice. It's also excellent in sweet breads, perfect for Easter. Buy it whole and try ordering it from our friends at The Spice House, www.thespicehouse.com, a WONDERFUL source of fresh herbs.

Dinner Doctor with Amy Carpenter: The MEAT Issue (Part I)

Nina Simonds — Wed, 20 Feb 2008 00:02:12 +0000

Dinner Doctor is back with AMY CARPENTER, the beautiful and talented artist, video artist, and web personality of WelcomeToAmyville.com. We help Amy solve her dinner issues (NO time, WANTS quick, delicious, and easy) Sound familiar??? Find out what we recommend… Recipes for the video will follow next week. IN THE MEANTIME go to the “RECIPES” section of SpicesofLife for a WONDERFUL and EASY recipe for Ginger Honey Salmon (in honor of February heart month) AND treat yourself to some daffodils. They’re are in the markets and a reminder that spring is just around the corner (SIGH)

Quick Bites: Ginger

Nina Simonds — Thu, 14 Feb 2008 23:31:59 +0000

Fresh ginger, that knotty rhizome, and DELICIOUS spice is now found in almost ALL supermarkets. No need to go to an Asian specialty store and no need to use powdered ginger because the fresh root is so widely available. I use it year-round: with some rice wine in a marinade to “freshen” up the flavor of seafood, to flavor soups, stews-even desserts. There’s nothing like the flavor of Poached Pears or Peaches in a Cinnamon-Ginger Syrup. And candied or crystallized ginger is just as popular in my household. I sprinkle it over fresh fruit, add it to fruit salads. It’s the SECRET ingredient in my Peach-a-Berry Cobbler!! I even suck on it when my throat is feeling scratchy (It’s also believed to be anti-bacterial and will kill germs). Asians believe it settles the stomach so if you feeling slightly nauseous, suck on a little piece or brew yourself some lovely ginger tea!!

Quick Bites: star anise

Nina Simonds — Thu, 07 Feb 2008 18:29:03 +0000

Chinese New Year Food EXPOSED (PT.II)

Nina Simonds — Tue, 05 Feb 2008 20:21:07 +0000

Chinese New Year begins at midnight tonight and Chinese the world over will welcome the Year of the RAT!! Watch the video and see some of the delicious, traditional foods the Chinese eat! You will also meet my dear friend and Chinese sister, Bik Ng whom I call "the mayor" of Chinatown! You may think rat people are bad, but those born in the year of the rat tend to be creative, ambitious, and hard working!! And according to the Chinese zodiac, "rats"

Quick Bites: Chili peppers

Nina Simonds — Thu, 31 Jan 2008 22:05:52 +0000

Chili peppers are one of my favorite spices and hot chili oil is a staple condiment which we sprinkle on pizza, in stir-fries, soups, stews, and MANY other DISHES. Watch the video and see some of its therapeutic qualities.

Eating Italy with Lidia (Part II)

Nina Simonds — Tue, 22 Jan 2008 17:02:17 +0000

Depite her many years in the food business, Lidia Bastianich still remains an exciting and innovative leader in the industry. One of the foremost reasons is that she is still dedicated to the basic philosophy that drew her to food from the beginning as you'll see in this video- family and fresh, delicious, food.

Eating Italy with Lidia (Part I)

Nina Simonds — Wed, 16 Jan 2008 03:47:54 +0000

Lidia Bastianich is a pioneering chef (FOUR restaurants!), PBS TV star, award-winning author (SEVEN books!!), winemaker, wife, mother, grandmother.... YIKES!!! But as you'll see from her video, despite her spectacular success, Lidia is so down-to-earth, warm, serene, and BRIMMING with enthusiasm for her native Italy and simple Italian food. Just looking at her last wonderful book, "Lidia's Italy" is inspirational and makes you HUNGRY!! And Lidia has a NEW PBS television series coming out in April, "Lidia's Italy". It's amazing that she has time to breathe!! Stay tuned for Part II of "Eating Italy with Lidia" and check out Lidia's LUSCIOUS recipe for "White Bean Garlicky Soup" in the recipe section. It's GREAT for the cold water!! Enjoy!!!

Quick Bites: Cinnamon

Nina Simonds — Tue, 08 Jan 2008 23:49:31 +0000

Cinnamon is not only a WONDERFUL spice, it has MANY health-giving properties-especially regarding its ability to help the body metabolize blood sugar- a blessing for those who may be at risk for adult onset (type II) diabetes.

Quick Bites: Ginger

Nina Simonds — Wed, 02 Jan 2008 19:53:19 +0000

Celebrate: Mongolian Barbecue Feast

Nina Simonds — Wed, 26 Dec 2007 03:45:21 +0000

Ultimate Foodie Guide to London

Nina Simonds — Tue, 18 Dec 2007 23:48:53 +0000

I LOVE introducing people to some of the “insider foodie haunts” that I discovered while living in London several years ago. One of my FAVORITE places is the neighborhood of Marylebone High Street which has become a treasure trove of charming and unique shops, bakeries, and restaurants. There’s Divertimenti, a cookware store which opened a TERRIFIC cooking school several years ago and encouraged the whole area to blossom. Watch the video and meet Marcia Barrington, the charming and irrepressible Director, who organizes a top-notch program for the novice or seasoned cook.You can even stop in for a quickie cooking course and lunch! The street has become a food-lovers paradise where Chef Peter Gordon opened his fabulous tapas restaurant, Providores and cheese expert Patricia Michelson opened La Fromagerie, which is probably the best cheese store in England. Who would have thought ten years ago?? So take a break from your holiday craziness, relax and travel with me and the best thing is it won’t cost you a cent!! (You CANNOT BELIEVE how EXPENSIVE it is with the devaluation of the U.S. dollar!!)

Great Wine Glasses Revealed

Nina Simonds — Tue, 11 Dec 2007 22:32:38 +0000

Shapely and extraordinary wine glasses revealed. These glasses can deliver the wine to EXACTLY the RIGHT place in the mouth AND bring out the best qualities of the wine. A radical concept, I agree. But after tasting a few wines with wine authority and writer Ann Trieger, I became a believer. Hallelujah!! Watch the video and check out the wine glasses that are changing the way we taste, drink, and appreciate wine. So have fun!! J Nina *Personally I have always HATED the holidays (Bah Humbug!!), BUT IT IS A GREAT TIME to see friends, family, participate in some holiday revelry, AND HAVE FUN!! PLEASE DRINK RESPONSIBLY!!!! Ann Says: Riedel has two series of glasses. One is called the Vinum series and they range from $10 to $30 or more a glass. Their other series, the Sommelier, are all hand blown and even better. They range from $50 to $60 up to $100 a glass. Each series has a variety of specific glasses, like on e for chardonnay, sauvignon blance, cabernet, pinot noir. The Sommelier series has even more and more specific glasses for grappa, sautern, etc. You can find the glasses many places like, Williams Sonoma, Sur la Table, Marty's and other other wine stores. The O's (around $10) is now sold everywhere, including Target and Bed, Bath and Beyond.

Bargain Red Wines Revealed

Nina Simonds — Wed, 05 Dec 2007 00:46:19 +0000

“Bargain Red Wines Revealed” is so appropriate for the holidays when EVERYONE is looking for approachable, good-tasting wines for the celebrations ahead. Once again, I asked my friend and colleague Ann Trieger to help me out and make some suggestions. Ann came up with two FABULOUS choices…. You’ll just have to watch to find out. As we mentioned last week in “Bargain White Wines Revealed” , it’s great to see how relaxed and unpretentious wine-tasting has become!! I love it!! Since I know that everyone is busy at this time (including me!!) so have a GREAT holiday, for those of you who are celebrating!!! Best and warmest, Nina Southern Hemisphere Image from Wikipedia Wine Glasses Schott-Zwiesel.com French Burgundy not Ron Burgundy Image: Anchorman The Legend of Ron Burgundy

Bargain White Wines Revealed

Nina Simonds — Wed, 28 Nov 2007 04:41:33 +0000

Don’t get me wrong, I am a great wine enthusiast and I first started studying about wine when I lived in Paris in 1976. Then, I was honored and thrilled to be working with the famous British wine expert Steven Spurrier who had started a small, special wine bar and school called L’Academie du Vin right off of the Rue Royale in Paris. (I lived around the corner.) The classes were small, fun, packed with information, and ones that I will always treasure. But as I delved deeper into finding more abut about wine, I noticed (even then in Paris) a kind of snobbery and pretentiousness that made me uncomfortable. So it is with great joy that I welcome the recent relaxed and casual approach to the enjoyment of wine that we are seeing today- especially among younger people. Watch the unorthodox Gary Vaynerchuk, the star of Wine Library TV. He is HYSTERICAL!!! It was in this spirit that I sought out my friend and colleague Ann Trieger, who has always been enthusiastically celebrating the new pioneers of wine here and abroad. Ann was the first one to enthuse excitedly to me Chilean wine LONG before other wine experts were singing its praises. And there are so MANY new, and exciting wines in the market that are delicious, unique, and NOT expensive!! We will explore this more in the upcoming weeks on Spicesoflife as we continue our quest to have fun, pleasure, and enjoyment, and (Dare I say??) LEARN!! Onward and upward to MORE affordable wine enjoyment!!!! (Stay tuned for next week and Part II) !!! (And please sign up and add your friends to our newsletter list.!!) Wines: 2006 Oyster Bay Sauvignon Blanc, New Zealand 2006 Gruner Veltliner, Austria Health: For the Health-Giving Properties of Wine, we turned to our good friends at the Harvard School of Public Health. http://www.hsph.harvard.edu/nutritionsource/alcohol.html Wine Saver: Vacu Vin Vacuum Wine Saver http://www.vacuvin.nl/

World's greatest white truffle banquet

Nina Simonds — Wed, 21 Nov 2007 18:38:36 +0000

World's greatest white truffle banquet

Weeknight Dinner: Quick and Easy

Nina Simonds — Wed, 07 Nov 2007 06:08:12 +0000

Cooking dinner on a week night, or any night, can be a challenge, especially when you are tired, hungry, and just want to make it all easy. That’s why one of my favorite options is to do a quick stir-fry. I use either leftover grilled or cooked meat or buy a boneless, skinless chicken breast, pork, or some shrimp, this recipe works with either of the three, add a few seasonings, grab some frozen or fresh vegetables, (I’m surprised at how good they are these days!) and mix up a hot and sour sauce. You can make a big batch in a jar and keep it in your fridge. Try this delicious and simple Spicy Stir-fried Chicken with Vegetables and Instant Couscous. Hailey and Ingrid, my lovely and helpful friends help me out in the video… aren’t they great? The recipe is really versatile. You can use all kinds of meats, seafood, vegetables, etc. Ice cold beer goes nicely with it, or you could tune in to our next video and see some great and reasonably-priced wines with Ann Trieger.

Morimoto: Samurai or Chef? Part 2

Nina Simonds — Wed, 31 Oct 2007 05:38:02 +0000

I must admit I had expected to be impressed by Chef Morimoto, but NOT entertained and charmed!!! He is FUNNY!!! (and so talented!) Being an author and having been on a book tour, I understand how difficult, stressful, and energy-consuming it can be and Chef Morimoto’s schedule was grueling. But can you imagine how DIFFICULT it would be if the airlines lost your knives???? And as you’ll see in Part II of Morimoto:Samurai or Chef, THESE ARE NO ORDINARY KNIVES!!! Morimoto also gives some INVALUABLE cutting tips. ENJOY!!! Nina

Morimoto: Smaurai or Chef? Part 1

Nina Simonds — Wed, 24 Oct 2007 11:57:38 +0000

I have been working with chefs since I was sixteen, but few are as FORMIDABLE as Iron Chef Masaharu Morimoto. To read about his background in the introduction of his BEAUTIFUL new book, Morimoto: The New Art of Japanese Cooking” (Dorling Kindersley) is FASCINATING!! He grew up in Hiroshima and had a difficult childhood, but he had two dreams: To become a professional baseball player and a sushi chef. Aren’t we all glad that he chose the culinary path? (But then, maybe he would have ended up in Boston pitching for the Red Sox – GO TEAM!!!!) Although Morimoto is now a star chef with restaurants in New York, Philadelphia, Mumbai, and Tokyo, and he is famous all over the world as the Japanese Iron Chef, he confessed that his dream had been to write his own cookbook. He labored for two years and the results are IMPRESSIVE! The recipes, although challenging look delicious and the photos, by talented photographer Quentin Bacon, are exquisite. We salute Chef Morimoto ( CAN’T WAIT TO EAT AT HIS RESTAURANTS ) !!! Watch Part II to see his “weapons” and friends…( I mean his knives ) and see more of his unique talents.

Healthy Food is a Laughing Matter

Nina Simonds — Tue, 09 Oct 2007 21:47:56 +0000

When was the last time you saw standup comedy in the snack aisle? Meet Tim McIntire, HYSTERICAL comedian, and former junk-foodie. We had a BLAST romping around the supermarket and sharing our favorite snacks. I was trying to eat healthy and Tim, well, you'll just have to watch the video.

The Food Project

Nina Simonds — Wed, 03 Oct 2007 11:51:33 +0000

Growing vegetables, relationships, and confidence -- what could be better? The Food Project, started west of Boston in 1991, produces almost a quarter-million pounds of food a year that goes to homeless shelters and lucky consumers. Along the way, urban kids learn about farming, gain confidence and responsibility. Nina finds out how they do it.

Best Recipe Ever: Moon Cakes

Nina Simonds — Tue, 25 Sep 2007 14:51:15 +0000

The Harvest Moon Festival and Moon Cakes are VERY SPECIAL to me. First of all, my adapted recipe of Moon Cakes with a buttery-vanilla crust stuffed with a DELICIOUS, apricot marmelade filling is SERIOUSLY GOOD. We just baked some today to send to a Chinese friend...YUM!! Watch the video and see how the Moon Cakes girls and Imake them! Get the recipe at http://spicesoflife.com This is also a beautiful time of year and it was this very same time THIRTY-SIX years ago (YIKES!!!)... at the tender age of NINETEEN that I went ( all by myself ) to Taipei, Taiwan to study Mandarin and Chinese food! (Boy, was I innocent and optimistic!!) I arrived on a plane at 3 am (after traveling thirteen hours) knowing NOONE EXCEPT a woman, Huang Su Huei, whose name I had been given by a fomer classmate in my freshman Mandarin class at the University of Wisconsin ( I dropped out after finishing a year ). Little did I know that she was a FAMOUS cooking teacher who had a WONDERFUL cooking school in Taipei. Not only did she and her family adopt me, but I lived with her for over three years and we translated and wrote THREE Chinese books together. ("Classic Chinese Cuisine I and II and "Chinese Snacks".) Back to the moon cakes.... My Mandarin was not very good and her and her husband's English was not great, but when we arrived at their house, they served me tea and mooncakes. We communicated through the moon c akes .... . They told me about the festival, explained the story , and the rest as we say is history.... Let's all celebrate this beautiful, but poignant time of year! Enjoy the full moon and MAKE MOON CAKES !! Nina

Unlocking the Secrets of Tea

Nina Simonds — Tue, 18 Sep 2007 13:24:47 +0000

It was a pleasure to meet the couple at their store “Cooks Shop Here” in Northampton, Mass and watch Bob Heiss brew one of his favorite oolongs, offer all kinds of tea tips, and talk about their tea treks to Asia. (Not- to- mention that they introduced me to some AMAZING tea!!) Although we feature Bob in the vlog, Mary Lou is EVERY BIT AS PASSIONATE and in any conversation the two seamlessly finish one another’s sentences.

As you’ll see, Bob has developed an enticing ritual that’s culled from their travels in China and Japan, where tea is revered for its flavor, health benefits, and the opportunity to take a short break from the fast and busy pace of contemporary, everyday life.

From the moment I first laid eyes on the manuscript of “The Story of Tea” by Mary Lou and Bob Heiss, I knew it was extraordinary. (See the accompanying article in the Wednesday Dining In/Dining Out section of The New York Times this week.) No other book, to my knowledge, has contained as much fascinating and detailed information with chapters titled “The History of Tea”, “Life of a Tea Bush”, “Journeying Along the Tea Trail”, “An Encyclopedia of Tea“ and” Brewing the Perfect Cup”. The book is now in stores and available via the internet. Even through their writing, the Heiss’ communicate their enthusiasm and passion.

Watch the YouTube video Chinese Fountains of Tea to see Bob use another fun and unexpected method to brew and pour tea, Chinese-style.

Chin Chin!

Nina

Healthy Foods For Kids Exposed

Nina Simonds — Thu, 13 Sep 2007 23:56:40 +0000

This month we are focusing on healthy food and kids. Myra Goodman of Earthbound Farms Organics and her family are certainly health-conscious. Her children LOVE salads, often coming home from school to snack on raw veggies and fresh fruits - on their own accord! How does she do it? The answer she says (besides having acres and acres of the fresh produce growing around their house) is that healthy doesn't have to mean sacrifice - healthy can be delicious!

Ode to Late Summer

Nina Simonds — Sun, 09 Sep 2007 23:43:17 +0000

Nina Unscripted: Nell Newman

Nina Simonds — Fri, 24 Aug 2007 20:57:30 +0000

Nina Unscripted visits Newman’s Own Organics and talks with Nell Newman about her organic food company, her latest passions, and her unwavering commitment to sustainability.

I know everyone talks about wanting to meet Paul Newman, Nell Newman’s celebrated father and creator of Newman’s Own, a company that has contributed over $200 million dollars to charity, but PERSONALLY Joanne Woodward is the one I want to meet. Any woman who managed to stay married to one of America’s most popular leading men and active in her own right has my UTMOST admiration. Nell is that type of a woman herself. As you’ll see from the video, she started out as a conservationist and ended up an entrepreneur who convinced her once- skeptical father to loan her and her partner money to start a new branch of the business, which has become MIGHTY successful.

Nell’s charming and unpretentious manner (and her dedication to making the world a better place) is a testament to the ideals her parents seem to have instilled in her. It was not only fun, but lovely to listen to Nell share stories of her childhood and her Mom’s “healthy” cooking. (nut loaf and yeast gravy) Fortunately, Nell, a talented and enthusiastic cook in her own right, learned a thing or two about making snack food. (no nut loafs there!!) Despite their commitment to health, Nell and her staff had NO PROBLEM demolishing the box of Harborsweets chocolates I brought to them. As Nell would be the first to admit, a little chocolate now and then, -especially when it’s Newman’s Own- never hurt anyone.

Onward to organic marshmallows!!! (You’ll just have to watch the video...)

Nina

Wine Tasting Myths Exposed

Nina Simonds — Tue, 21 Aug 2007 18:50:40 +0000

Sandy Block, who is a Master of Wine, a credential NOT MANY people in this country can boast, is not only INCREDIBLY knowledgeable about wine, but he is down-to-earth and FUN!! What better recipe for a Spices of Life program? Especially since we feel that a knowledge and appreciation of wine is part of the "enjoyment of life" experience. Sandy, not only provides some great tips about some of his favorite summer wines, but he helps us debunk some myths about the "rules" that we have come to associate with wine. Sandy, in his articulate, but diplomatic manner TRASHES them all. It’s a blast and what better fun than to sip and enjoy some great wines on a summer, fall, or winter’s day?

A Votre Sante or Gan Bei, as they say in Chinese which means "Bottoms Up"!!

Nina

Dinner Doctor: Single Millie, Quick and Easy

Nina Simonds — Sat, 11 Aug 2007 07:02:04 +0000

Thoroughly Modern Millie, one of the oldest online bloggers (and Steve's
Mom!), has dinner issues, but they are similar to SO many other people... She
wants EASY, DELICIOUS, CONVENIENT and HEALTHY food. Millie admitted that
she would love to walk into her house at night and have a magical chef
appear and prepare the meal. Dinner Doctor to the rescue!!! ..

Pyramid on a Plate #3: Healthy Italian Food Exposed

Nina Simonds — Mon, 30 Jul 2007 11:37:55 +0000

For the third and last "Eating the Pyramid" installment, I asked world-renowned nutritionist, Dr. Walter Willett and his wonderful wife, Gail to help show us how to eat healthy at an Italian restaurant

Best Dark Chocolate Brownie Recipe Ever

Nina Simonds — Fri, 20 Jul 2007 12:30:28 +0000

It was a dream come true to visit the kitchens of America’s Test Kitchen on the day they were trying THIRTEEN recipes for the 'Best Brownie Recipe Ever'!!

Unfortunately, I had to leave before the tasting. But who doesn’t love a good brownie or two with a glass tall glass of cold milk? YUM!MIE!!! I love chocolate, BUT I am not as much a devotee as my Dad, brother, and my husband who MUST have a bite of chocolate EVERY day. My Dad and brother are BIG Hershey’s fans, but my husband, Don, has cultivated a love for DEEP, DARK chocolate.

However, when it comes to brownies, that is another matter. I confess that I am a die-hard brownie lover-… Either the plain chocolate variety, no nuts please, AS WELL AS cream cheese, OR chocolate chip/butterscotch brownie variations. Don’t ask me why, but Don and my son Jesse, prefer chocolate chip cookies. We ALWAYS have some frozen ones on hand in my freezer-courtesy of my talented assistant, Ingrid, who is a KILLER baker!

America’s test Kitchen and Cooks Illustrated fans will have to wait until January to see their version of the Best Dark Chocolate Brownie Recipe Ever, but in the meantime, here's my favorite brownie recipe. You can upgrade to a more refined type of dark chocolate. Enjoy and don’t forget the cold milk!!!

Behind the Scenes of America's Test Kitchen

Nina Simonds — Fri, 13 Jul 2007 19:36:13 +0000

It was fascinating and fun to get a “behind the scenes tour” of “America’s Test Kitchen”, one of the most popular shows on Public Television, and the offices of “Cooks Illustrated”. I have to hand it to Chris Kimball, the owner and founder, while most publishers of books and magazines are nervously watching their advertising and readership decrease due to the web, Chris is gleefully recruiting new subscribers, “Cooks Illustrated” has about one million subscribers!!, he self-publishes all his own books. Look for “America’s Best Lost Recipes” which will be coming out in the fall. Chris and I go way back and it’s been pretty fascinating to watch him establish his media empire. I still remember the old “Cooks Illustrated” which he started in Connecticut back in the eighties. The magazine was QUITE different. those were the days when he allowed advertising. I was one of the first writers to do an article, on the Chinese cabbage family, for the magazine after he relocated in Boston with a handful of staff and NO advertising. He has come a LONG way- as you’ll see in the video. The test kitchens are quite amazing and WE WERE SO LUCKY TO BE THERE ON THE DAY THEY WERE TESTING RECIPES FOR THE BEST BROWNIES EVER!!! Sorry, you will have to wait for the January issue…. Unfortunately, we couldn’t stay to try all the samples, but the kitchen staff took pity one me and allowed me a little taste. Yummy!! Stay tuned for Part II…

Nina Unscripted: Private Tour of Chinese House

Nina Simonds — Mon, 02 Jul 2007 04:29:09 +0000

Nina visits the beautiful and remarkable 200 year old Yin Yu Tang house that was MOVED from China to the Peabody Essex Museum in Salem Massachusetts. There is NO place like this outside of China.

We were privileged to have Nancy Berliner, the Curator of Chinese Art at the museum, give us a personal tour. The house provides insight into the history and daily lifestyle of a Chinese merchant's family and the intricate woodwork showcases the exquisite architecture and building methods from Anhui province in Eastern China.

Rather than restoring the house to the way it was when it was first built, Nancy and the museum chose instead to keep it EXACTLY as it was when the family moved out a few years ago. It allows us to see the layers of Chinese history from the time it was built through the tumultuous years of the Cultural Revolution.

The house is just one of the treasures at the Peabody Essex Museum and don't miss the fabulous gift shop and prices are SO reasonable. I have spent MORE $$$ than I care to admit there, but they have BEAUTIFUL things. Enjoy!!

Instant Chinese Dumplings - Quick Method

Nina Simonds — Fri, 22 Jun 2007 18:37:10 +0000

In this video Nina Simonds shows you a Quick Method to make Instant Chinese
Dumplings.

First Step: Buy frozen dumplings! Nina likes wei-chuan vegetable, pork and leek dumplings because she lived with the family when she lived in Taiwan.

Add Virgin Olive Oil to a nonstick pan and preheat it.

Arrange frozen dumplings in the pan, flat side down.

Don't be afraid of high heat. Adjust hthe heat by moving the pan off the burner.

Once the dumplings are golden brown, add 3/4 cup water and cover.

Cook for 4-5 minutes to cook completely through until the skin is translucent.

After the water evaporates, remove lid and pan sear the bottom.Ã‚ Make sure they don't stick by lifting them with a spatula.

Finally, take a plate. put on top of dumpling and invert them. Voila!Ã‚

Best Chinese Dumplings Recipe Ever and Pilates

Nina Simonds — Wed, 13 Jun 2007 05:25:23 +0000

"Best Dumplings Ever: Long version" represents what "Spices of Life" is all about. In this video, Nina Simonds shows you how to make Chinese Meat Dumplings. Nina also adds some bonus exercises you can do while cooking!

When we set out to do these vlogs we wanted to incorporate food, health, and lifestyle. I wasn't satisfied with JUST giving a recipe, I wanted to show how cooking and preparing food can be a joyful experience. Let's face it, cooking can be a drag, particularly on an everyday basis, but if you invite some of your friends over and combine it with a little bit of exercise/relaxation, (See the part about the back and shoulder rubs and back stretches) it can be lots of fun!

I also wanted to introduce people to 2 very good friendsÃ‚ Julie Shaw Lutts, friend who has tested about 5 or so of my books and an extraordinarily talented artist (Look at her website). Maureen Yasi is not only one of the sweetest people I know, she is also the mother of one of my son, Jesse's, best friends, P.J. (PLUS she has 3 daughters).

Here you see how dumplings are traditionally prepared and in the next vlog "Best Dumplings Ever: Short version" (which will come out NEXT Week) you can see how I cheat. Stay tuned

CHINESE MEAT DUMPLINGS
5 cups cored and finely minced Chinese (Napa) cabbage
1 teaspoon salt
1 pound lean ground pork
2 cups finely minced fresh Chinese garlic chives (if unavailable, substitute 1 cup minced leeks , mostly the whites , plus 1 tablespoon minced garlic)

For the Seasonings, mixed together:
2 Â½ tablespoons soy sauce
2 tablespoons toasted sesame oil
1 Â½ tablespoons rice wine
1 Â½ tablespoons peeled and minced fresh ginger
1 tablespoon cornstarch, or more as needed

To Form, Cook, and Serve the Dumplings:
50 dumpling or gyoza skins
Cornstarch as needed
3 quarts water
Dipping sauce

1. In a large bowl, combine the cabbage and salt and let sit for 30 minutes. (This will draw water out of the cabbage).

2. Squeeze as much water as possible out of the cabbage and combine the cabbage with the ground pork, minced chives, and seasonings in large bowl. Stir vigorously. If the mixture seems loose, add another teaspoon of cornstarch.

3. Place a teaspoon of filling in the center of each dumpling skin and fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin and use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; the inside edge of the dumpling should curve in a semicircular fashion to conform to the shape of the pleated edge. Place the sealed dumplings on a baking sheet lightly dusted with cornstarch.

4. In a large pot, heat the water until boiling. Add half the dumplings, stirring to prevent them from sticking together, and, once the water boils again, cook for 5 minutes. Remove with a handled strainer and drain, then cook the remaining dumplings. Serve the dumplings with the dipping sauce.

Dipping Sauce
Â¾ cup soy sauce
2 tablespoons peeled and finely shredded fresh ginger
Â¼ cup water
3 tablespoons Chinese black vinegar or Worcestershire sauce

1. Combine all the ingredients in a small bowl.

2. Transfer to a serving dish and use at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to a week.

From:

Visit Nina SimondsÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢ Bookstore.

Steve Says:
Once again I learned a lot shooting this video with Nina. Those little pre-made dumpling wrappers make it so easy. The dipping sauce was really good too. After the shoot I brought some dumplings and dipping sauce over to my mom. She really, really liked the sauce.

I captured the video on a Nokia N93 cellphone, supplied by Nokia, and edited the video on a MacBook Pro using Final Cut Pro. One cool thing we did this time was use USTREAM.TV to allow Nina to remotely view the video while I was editing it, so she could make comments and changes. Every time we make one of these videos we learn something new.

Read about Spices of Life in the Boston Globe.

Behind the Scenes: Mahi Mahi and Mango Salsa

Nina Simonds — Fri, 08 Jun 2007 13:17:27 +0000

Memories of a Mexican vacation inspire Nina to create a delicious dish of grilled Mahi Mahi with a tangy mango salsa that helps strengthen the immune system.

Steve Says:

When Spices of Life began, it was imagined as a Public Radio progam. I was brought in to document the making of the radio show. The most important thing that was going on in this video was capturing the sound. That's why you'll see all kinds of microphones in the video. It's a behind the scenes look at the making of a radio program. What ended up happening over time was that Nina found that she loved the idea of making unscripted videos, so the focus changed to this videoblog.

Enjoy this glimpse into the beginnings of Spices of Life.Ã‚

Pyramid on a Plate #2: Healthy American Food Exposed

Nina Simonds — Fri, 25 May 2007 14:05:16 +0000

Nina Simonds and Dr. Eric Rimm visit an American restaurant and reveal how you can order a delicious and healthy meal.

Nina and Eric describe how you might choose to order a salad and one or two appetisers instead of a full meal. Eric explains that vegetable oils you get in a salad dressing are healthy. Some salad dressing contain fructose syrup which = lots of calories.

Artic Char, Trout and Salmon are a good source of Omega 3 fatty acids. Greens on the plate are good and order sauce on the side. Cut your meal in half and take a doggie bag home.

Nina and Eric bring the USDA food pyramid to life.

Dr. Eric Rimm is a brilliant and funny nutritionist from the Harvard School of Public Health. We met on the Nutrition Roundtable, a group of doctors from the HSPH, restaurateurs, cookbook authors, food businessmen, and other concerned individuals, that meets three times a year to discuss the latest research in nutrition and health. Dr. Walter Willett (Yay Walter!!) is our esteemed leader. For more information , check out the Harvard School of Public Health website.

This series is in response to the CSPI study (Center for Science in the Public Interest), a group we admire and support, where they analyzed the calories of some common dishes at a Chinese-American restaurant and reported their outrageously high caloric and fat content. We wanted to show people how EASY it is to go to a Chinese restaurant and order well.

Nina Unscripted: The Greyston Bakery Cookbook

Nina Simonds — Mon, 14 May 2007 01:32:49 +0000

Sara Kate Gillingham-Ryan is a new author and a new mother. Her recently-published book The Greyston Bakery Cookbook: More Than 80 Recipes to Inspire the Way You Cook and Live is a treasure, particularly for anyone who loves good food and supporting a great cause. For those who are unfamiliar with Sara Kate, she is a freelancer food writer, and the editor of Apartment Therapy: The Kitchen, a blog (www.apartmenttherapy.com ) which seeks to connect people, especially those in cities, to the resources and inspiration they need in order to use their kitchens more. She and her husband, Maxwell, who is also a designer ,co-edit the blog, which has a huge and very dedicated audience.

Â According to Sara,The Kitchen is not only interested in the act of cooking, but everything that surrounds it: where we buy our food, where it is grown, how we set our tables, and the rituals and traditions we have around our food. The Kitchen is one of seven sites under the Apartment Therapy umbrella, a network of sites dedicated to helping people make their homes more beautiful, organized and healthy. In addition to her online work, she writes syndicated food articles for Tribune Media; her work has appeared in the Chicago Sun Times, the Washington Times, and other national newspapers, as well as Muscle & Fitness magazine. Sara is also featured in the Well-Being section of June's Food & Wine magazine.

Dinner Doctor: Busy Young Couple, No Dishwasher (Part II)

Nina Simonds — Sat, 05 May 2007 16:29:19 +0000

In this video we make Steamed Salmon and Bok Choy. It'a a healthy dish that requires minimal preparation, and you don't have so many dirty dishes afterwards.

Sonia and Ravi were the "perfect" couple for this Dinner Doctor segment. I know so many people who have the same issues. Actually, I may not be as young as Sonia and Ravi, but like them, I'm looking for delicious and satisfying dishes for dinner that are easy-to-prepare.

Another great thing about this dish is that you can use it as a "master recipe" and vary the ingredients, depending on what is on hand and seasonal. For instance, instead of bok choy, you can substitute broccoli or other types of cruciferous vegetables like brussel sprouts, green beans, fennel, cauliflower, etc. And rather than using salmon, cook tuna, char, scrod, or halibut. That way you adjust the dish to suit your situation.

Visit Spices of Life for the recipe.

Steve Says:

This was a fun episode to film and edit.I recorded the video with a Nokia N93 and edited with Final Cut Pro on a Macintosh.

The salmon was SO good.The thing I love about working with Nina is that when we're done with a shoot, I always come away with new ideas on what to cook and how.Ã‚ Bok Choy? Yummy!

Dinner Doctor: Busy Young Couple, No Dishwasher

Nina Simonds — Fri, 27 Apr 2007 12:18:31 +0000

Dinner Doctor: Busy Young Couple, No Dishwasher

Nina Simonds — Fri, 27 Apr 2007 10:26:28 +0000

In this episode of Spices of Life, Nina Simonds interviews Ravi and Sonia in their car, the studio for their show DriveTime, and gives them strategies to make their dinners easier and healthier. Nina's suggestions include making meals in one dish, cooking food on weekends and reheating during the week. Nina then gives them advice on creating a small pantry and maintaining spices. Next week, Nina goes in the kitchen for pantry set up and smoked salmon with garlic dressing. All these tips are in Nina's Book, Spices of Life. You can order herbs online at The Spice House.

Pyramid on a Plate #1: Healthy Chinese Food Exposed

Nina Simonds — Mon, 23 Apr 2007 13:44:47 +0000

Nina Simonds and Dr. Eric Rimm visit a Chinese restaurant and reveal how you can order a delicious and healthy meal.

The Center for Science in the Public Interest (CSPI) came out with a recent report in their Nutrition Action Healthletter on food from Chinese restaurants.Nina and Eric describe how to order menu items that are steamed with sauce on the side, brown rice instead of white, and explain how you can order items that are not on the menu.

Nina and Eric bring the USDA food pyramid to life.

Dr. Eric Rimm is an Associate Professor at the Harvard School of Public Health.

Restaurant:

CK Shanghai

Steve's Technical Notes:

This episode was filmed entirely on a Nokia N95. It was edited together with iMovie and compressed from .mp4 to 320x240 H.260 .mov using QuickTime. The food was amazing and I loved the steamed asparagus with mushrooms.

Pyramid on a Plate #1: Healthy Chinese Food Exposed (Extended Version)

Nina Simonds — Fri, 13 Apr 2007 11:10:06 +0000

Nina and Eric describe how to order menu items that are steamed with sauce on the side, brown rice instead of white, and explain how you can order items that are not on the menu.

Nina and Eric bring the USDA food pyramid to life.

Dr. Eric Rimm is an Associate Professor at the Harvard School of Public Health.

Restaurant:

CK Shanghai

Steve's Technical Notes:

This episode was filmed entirely on a Nokia N95. It was edited together with Final Cut Pro and compressed from .mp4 to 320x240 H.260 .mov using Apple's Compressor. The food was amazing and I loved the steamed asparagus with mushrooms.

Nina Unscripted: Editing Julia Child

Nina Simonds — Wed, 11 Apr 2007 11:54:10 +0000

Judith Jones is one of the last of the GREAT editors and I am honored to be
one of her authors or "girls" as someone called me when I walked in a room
behind Julia Child and Claudia Roden, an authority on Middle Eastern
cooking. It wasn't always so...

I sent my first book proposal to Judith in 1979 and she rejected it,
suggesting that I find another publisher. I did and published "Classic
Chinese Cuisine" with Houghton Mifflin. Judith, it turned out, had already
started working on a book with Irene Kuo. It would be twelve or more years
later before I would get to work with Judith and since then (2 books later)
we have become fierce collaborators. Each book is almost a war, BUT the
final result is somehow worth the effort. She pushes a writer to do their
best, but it is not an easy process. Writing never is.