Spices Of Life

Spices of Life - Morimoto: Samurai or Chef? Pt. I

Nina Simonds — Wed, 14 Oct 2009 00:52:54 +0000

For Chef Masaharu Morimoto, "cutting boards and knives are sacred." As a cook, I have been impressed with the importance of cleavers and knives, but never on the level as this Japanese chef. When I first met Morimoto two years ago, he was on a book tour, traveling to Boston. The airline had somehow misplaced his luggage with his magical knives inside. He couldn’t eat or sleep until they were found. Soon, apparently, you will be able to buy knives like the ones he uses through the website, www.chefmorimoto.com. According to Morimoto, his knives are superior to most commercially available knives. He feels as though they are an extension of his arm. Just as a samurai warrior feels passion and reverence for his sword, as you can see in the video, Morimoto has similar feelings for his knives.Enjoy! Nina

Spices of Life: Best Recipe Ever: Moon Cakes

Nina Simonds — Wed, 30 Sep 2009 01:21:33 +0000

The Harvest Moon Festival and Moon Cakes are very special to me. First of all, it was one of the first foods I tasted many years ago when I went to live in Taiwan. If you happen to go to Chinatown, you will see the Chinese bakery shelves are filled with numerous varieties- each one with a different filling. The Chinese like their moon cakes stuffed with red bean paste, lotus seed paste, dried fruits and occasionally garnished with a salty duck egg yolk. Sound appetizing? They can be cloying and not as appealing to the western palate.I learned a wonderful version of moon cakes from a Chinese chef years ago in Taiwan and I’ve further adapted the recipe. My Five-Treasure Moon Cakes have a buttery-vanilla crust stuffed with a sumptuous apricot marmalade filling and it is one of my favorite recipes. I like to make a batch or two of the dough and filling and stuff them. I then freeze the uncooked, shaped cakes in plastic bags and bake them the day I am serving them. They are delicious served with tea.Let’s all celebrate this beautiful, but poignant time of year! (Winter’s on the way.)Enjoy the full, harvest moon and make moon cakes.NinaMoon cake presses can be ordered through Woks ‘n’ Things, 2234 S. Wentworth Avenue, Chicago, Illinois. Phone: 312-842-0701

Spices of Life: The NEW Fried Rice with Ming Tsai

Nina Simonds — Tue, 15 Sep 2009 21:36:38 +0000

According to celebrity chef Ming Tsai, shrimp fried rice was the first dish that he learned to cook as a child. Now, many years later, after training in France, Japan, and in restaurants around the country, the owner of Blue Ginger in Wellesley, Mass has updated the recipe to make it even more delicious and healthy. Ming created the recipe inspired by the Healthy Eating Pyramid. To learn more, go to NutritionSource.com at the Harvard School of Public Health website.Ming is not only a member of the Nutrition Roundtable, but a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. To learn more about Ming, his restaurant, books, and other activities, check out Ming.com. Ming’s shrimp fried rice is a sumptuous meal-in-one dinner and the leftovers are terrific for lunch or dinner the next day.Enjoy!Nina

Spices of Life: Easy Dinner, Pyramid-Style

Nina Simonds — Wed, 02 Sep 2009 00:38:58 +0000

Let’s face it. When it comes to dinner, we want it all: EasyDeliciousHealthy I’m no different even though I’m a cookbook author with 10 books to my credit. Making dinner every night can be a drag. Dr. Lillian Cheung, a nutritionist from the Harvard School of Public Health, loves to cook, and she knows what’s good for you. Lillian and I went to a Farmer’s Market and were inspired. Using the HSPH newly-designed Food Pyramid (you can actually understand it!), Lillian and I give different ideas for a great autumn menu. Go to the Recipe section for Cantonese-style Microwave-Steamed Halibut with Scallions and GingerRoasted Ratatouille with Zucchini, Eggplant, and Cherry Tomatoes (great for leftovers)Roasted Brussels SproutsHerbal Brown Rice For information on the newly formed HSPH Pyramid, go to the News Section on SpicesofLife.com. Enjoy! Nina

Spices of Life: Secrets to Master Stir-Fry

Nina Simonds — Mon, 22 Jun 2009 14:32:27 +0000

This is one of my basic recipes that I use with all fresh vegetables including broccolini, but you could substitute any vegetable from baby cabbage hearts, green beans, snow peas, zucchini to spinach. Just adjust the cooking time accordingly.

Spices of Life: Easy Dinner, Roasted Chicken Three Ways (Part I)

Nina Simonds — Tue, 03 Mar 2009 20:14:19 +0000

Have you checked out the variety of prepared foods in your supermarket lately? You can take a roasted chicken and dress it up or cut it down. Add a sauce or vegetable and make it look homemade.I make full use of many of the following convenience items: All kinds of ethnic staples and simmering sauces line the international aisleEnticing frozen produce and prepared meatsFresh and frozen pastasPre-cut and prepared fresh produceIt’s never been a better time for health-conscious cooks. Enjoy!!Nina

Spices of Life: Dinner Doctor in Odd Noggin Land

Nina Simonds — Tue, 24 Feb 2009 19:37:45 +0000

Have you ever seen a hamburger or a bunch of French fries cook a delicious, healthy dinner?? Sounds crazy, huh?Well, that’s exactly what we did with the Odd Noggins, a creative and offbeat group of video artists. Like many families, they wanted some easy, healthy and delicious dinner ideas. Dinner Doctor to the rescue… Enjoy the fun. Nina

Spices of Life: Eating Italian with Lidia II

Nina Simonds — Tue, 17 Feb 2009 18:15:09 +0000

Public Television Chef Lidia Bastianich is a pioneering chef, but she’s also down-to-earth, warm, serene, and brimming with enthusiasm for her native Italy and simple Italian food. I visited her at her flagship restaurant in New York City.

Spices of Life: Easy Dinner, Pyramid-Style with Jody Adams

Nina Simonds — Tue, 10 Feb 2009 18:20:52 +0000

Jody Adams, chef/owner of Rialto restaurant in Cambridge, Mass., is a master at creating delicious Mediterranean and Italian dishes. She has also won a James Beard award for her cooking and has written a lovely book, In the Hands of a Chef. For her Easy Dinner, Pyramid-Style, Jody created a Pan-Seared Atlantic Char over Farro with Olives and Pistachios (plus lots of delicious vegetables). You can also use salmon or another firm-fleshed fish. The dish is smashing, and leftovers are delicious as well. Go to the recipe section for directions. Brighten up you winter menu with this easy, delicious, and (dare I say?) healthy meal! Enjoy!! Nina *Did you notice the days are getting longer? YAY!!!

The NEW Fried Rice with Ming Tsai

Nina Simonds — Wed, 28 Jan 2009 01:16:20 +0000

Public Television Chef Ming Tsai wears many hats: He is the owner/chef of Blue Ginger, an awarding-winning East-West restaurant in Wellesley, MA The star of a popular TV show, Simply Ming, now in its sixth season Author of three books Product designer for his own line of East-West food products at Target Stores Active member of the Nutrition Round Table at the Harvard School of Public Health. MIng created a healthy, easy, and delicious version of Shrimp Fried Rice. Go to SpicesofLife.com for the recipe and www.ming.com for more information on the multi-talented Ming Tsai. Enjoy!!! Nina

How To Do Dim Sum

Nina Simonds — Tue, 20 Jan 2009 15:15:25 +0000

Eating good dim sum is one of my favorite pastimes. I love the selection of delectable sweet and savory pastries - the dumplings, stuffed buns, and noodle dishes. And just in time for Chinese New Year - because on the evening of January 25th and the 26th, Chinese will usher in The Year of the Ox. Need a little help? Then come with me to the Winsor Dim Sum Cafe and you'll see some of my Cantonese dim sum. Then go to the News section to see the Dim Sum glossary. Happy New Year to you all! Nina

Spices of Life: Affordable Bubblies Part II

Nina Simonds — Tue, 06 Jan 2009 16:38:08 +0000

New Year has come and gone, but January is the perfect month to treat yourself to a glass or two of some great wine -- especially to celebrate a new President and Chinese New Year (1/26). We are back with winemeister Howie Bauer, who chose another affordable sparkling wine. This one is slightly more elegant, with the flavor of fresh peaches. And it’s lovely with appetizers, seafood, or meat. Sound tempting? Splurge a little and enjoy!! Nina

Spices of Life: Affordable Bubblies Part I

Nina Simonds — Wed, 31 Dec 2008 01:41:06 +0000

Champagne has become a little pricey. So we asked wine expert Howie Rubin, of Bauer Wine & Spirits, to recommend some affordable bubblies. We learned about the smashing, bargain sparkling wines that are dry, light, and ever so drinkable! Take advantage of Howie’s recommendation and you can splurge on the smoked salmon or lobster (which is also a bargain). Have a great time and enjoy! Nina

Chinese New Year - The Red Envelope

Nina Simonds — Tue, 30 Dec 2008 20:05:22 +0000

Nina Simonds explains the meaning behind the red envelope while at the Imperial Seafood restaurant in Boston's Chinatown. Happy New Year! Gung Hay Fat Choy! Nina Says: I have been very lucky to have met some extraordinary people in my travels. One of them was a woman named Li-lian Chao, who I met in Taiwan in the 70’s. She was famous for teaching English to tens of thousands of students after arriving in Taiwan alone in 1948. She first hosted an English radio program using the persona "Mother Goose." Later, she taught at the National Taiwan Normal University, Even at age 90, Lillian continued to hold English classes for teenagers in her home to make ends meet. She wrote a small, wonderful book called ‘Chinese Customs and Traditions”. She also loved to talk about Chinese traditions and fairy tales and was also one of the first people to fill me in on the history of the custom of giving red envelopes. She explained to me and wrote in her book,” When married women pay New Year’s calls according to the custom, they must leave tips wrapped in red paper for the servants. All young children lso receive red packets of money called “ya-sui” meaning to push down the years or “to be ever young”. Children look forward to getting these packets of money and usually squander this income on fireworks and candy”. As I explained in my video blog, I prefer to stuff the envelopes with lottery tickets. It creates a little intrigue and allows less opportunity for my son and his friends to “squander the money on fireworks and candy. “

Steamed Pears with Jujubes and Honey

Nina Simonds — Tue, 16 Dec 2008 03:05:41 +0000

Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some “Steamed Pears with Honey and Jujubes (Dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (It’s a great winter dessert!) When I am feeling indulgent, I add a scoop of vanilla ice cream. BTW, they are also delicious at room temperature or cold. And you can reheat them in the microwave. Enjoy! Nina

Black Bone Chicken Soup

Nina Simonds — Wed, 10 Dec 2008 00:31:07 +0000

Dr. Chun Han Zhu -- and many other Chinese doctors -- praises this soup as being one of the most therapeutic foods you can eat in the fall and winter to strengthen the immune system.

Unlocking the Secrets of Chinese Herbs

Nina Simonds — Wed, 03 Dec 2008 02:59:32 +0000

I strongly believe that Traditional Chinese Medicine is very effective in helping with jet lag and preventing colds. This is the second in a 3-part series. In our last video I visited my Chinese doctor (“ Are you Yin or Yang” video”.) Dr. Zhu gave me an herbal “prescription” for a soup so my next stop is Boston’s Chinatown where I visit my favorite herbal shop. Some of the herbs Dr. Zhu recommended are: Dang gui or Angelica sinensis, an herb commonly used to treat women’s reproductive health issues and also recommended to help prevent and treat some forms of cardiovascular disease Huang Qi or Astragalus is recommended for treating the common cold and upper respiratory infections because it helps to strengthen the immune system Go ji or Wolfberries which are believed to nourish the “yin”, strengthen blood, liver, and the kidneys, and contain anti-oxidents. Go to the SpicesofLife recipe section for the secret to making soup with Chinese herbs. Stay tuned for the next video where you can join me in the kitchen while I make Black Bone Chicken Soup and Steamed Pears with Jujubes. Nina

Are you Yin or Yang?

Nina Simonds — Wed, 19 Nov 2008 03:49:37 +0000

Play video (4:55) I used to eat salads constantly- through summer, fall, and winter. But I was very susceptible to colds, flu, and not feeling particularly well. Winter was not a happy time. Then I was diagnosed by Dr. Chun Han Zhu, a brilliant Chinese doctor, and he diagnosed me. Like many women, I tend to be yin (See characteristics in video) I did some research to correct my condition and found I need to find balance, I looked into yang foods ( chicken, hot seasonal vegetables, rice, barley) . It was what my body CRAVED. I combined the two and started to eat differently. I’ve never looked back. Now my health is so much better during the winter. I am less likely to get colds or the flu and I reinforce this with hearty soups, roasted or bake root vegetables, and lots of chicken soup. (all yang foods.) In the summer, when the outside is yin, I go back to salads. WATCH THE VIDEO more information. Ideally you should be diagnosed by a Chinese physician, but there are some signs that we have in the video and on the website. Try them and please let us know how you feel. Goof health to all, Nina Next week to Boston’s finest Chinese Herbal store.

Veggies 101 with Didi Emmons

Nina Simonds — Wed, 29 Oct 2008 00:40:20 +0000

Boston-based Chef and celebrated vegetarian author, Didi Emmons has a passion for vegetables. It was first apparent in her best-selling book, ‘Vegetarian Planet’. She then went on to open a restaurant and publish two more books. For the past two years, Didi has a new mission: To convince kids that vegetables can taste good. Six afternoons a week at the non-profit Hailey House Café in Roxbury, Ma she teaches her students easy and delicious dishes they can recreate with their families at home. As you can see from the video, the kids not only learn to cook, they have fun. Go to the recipe section for Didi’s recipe for Macaroni and cheese. Go to EdibleBoston.com website to read Didi’s informative and fascinating article. Enjoy! Nina

Chocolee

Nina Simonds — Tue, 21 Oct 2008 22:18:22 +0000

It’s no secret that dark chocolate is not only delicious, but it’s also good for you. Scientific studies indicate that dark chocolate can lower blood pressure and is teeming with anti-oxidants. Plus, life (particularly these days) is stressful. What better time to indulge yourself?? So we visited Chocolee, a charming, little chocolate store in the South End of Boston. Lee Napoli is passionate about chocolate truffles and she makes 12 different types each week. She is always inventing new flavors.Our favorite was a dark chocolate pumpkin truffle in celebration of autumn. On Saturdays and Sundays Lee makes homemade French éclairs and chocolate-stuffed beignets. Visit ChocoleeChocolates.com For a sumptuous recipe, try Debby’s Dark Chocolate Cinnamon Mocha Truffles. Enjoy your dark chocolate, but remember... Moderation in all things! Nina

Easiest Apple Pie

Nina Simonds — Tue, 14 Oct 2008 15:20:56 +0000

It is autumn in New England and one of my favorite seasons. Don’t get me wrong. I am lamenting the end of summer, but the autumn brings a poignant time to New England…It is truly beautiful and poignant, in all its own way. A “must-do” ritual is to visit an apple orchard, pick apples, ride hay rides, eat cider donuts (yum!!)- ignoring the grease, and just smell that delicious smoky, brisk fall air. But perhaps one of the most important customs has been to make my son ,Jesse an apple pie.. He LOVES them!!! I’ve developed an EASY, CONCISE, and SUCCESFUL method: To get the right kind of apples…..Debby has helped me develop a combination that’s works for taste and texture,. That’s why we chose our group… (WATCH THE VIDEO) to see the Easiest Apple Pie Ever and then watch in coming weeks as we explore the world apples and tell people which varieties work best for eating and all kinds. This is the first in our series,,,,, Finding the right apples, judging it for flavor or texture. I think you’ll like….. ENJOY!!!!! Nina

Easy Dinner, Pyramid Style

Nina Simonds — Wed, 01 Oct 2008 02:52:14 +0000

Let’s face it. When it comes to dinner, we want it all:*Easy,*Delicious *Healthy I’m no different even though I’m a cookbook author with 10 books to my credit. Making dinner every night can be a drag. Dr. Lillian Cheung, a nutritionist from the Harvard School of Public Health, loves to cook and she knows what’s good for you. Lillian and I went to a Farmer’s Market and were inspired. Using the HSPH newly -designed Food Pyramid (You can actually understand it!) Lillian and I give different ideas for a great autumn menu: Go to the Recipe section forCantonese- style Microwave-Steamed Halibut with Scallions and GingerRoasted Ratatouille with Zucchini, Eggplant, and Cherry Tomatoes (Great for leftovers)Roasted Brussels Sprouts Herbal Brown RiceFor information on the newly formed HSPH Pyramid, go to the News Section. Enjoy!Nina

Claudia Roden Makes Fattoush

Nina Simonds — Tue, 23 Sep 2008 23:24:13 +0000

My lovely and esteemed friend, Claudia Roden, is a legendary expert on Middle Eastern cooking. Her family hails from Egypt, but Claudia studied in Paris. She regularly travels the world for research on her numerous books, including her award-winning masterpiece “The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day”. Claudia and I have both been privileged to work with the brilliant Knopf editor, Judith Jones. New Yorker correspondent Jane Kramer profiled Claudia and her fascinating background in the 2007 Food issue. She will be a featured speaker at The New Yorker Festival on October 5th. Enjoy this delicious and easy Middle Eastern salad. Nina

An Herb For Courage

Nina Simonds — Fri, 19 Sep 2008 02:43:35 +0000

For an herb with an unsexy name, borage has some pretty appealing qualities, according to our resident herb expert, Margi Flint. It has long been associated with helping to restore courage and reduce anxiety. Plus recent research has shown that the seeds are one of the richest sources of GLA (Gamma Linolenic Acid) an essential fatty acid (EFA) in the omega-6 family. EFAs , by the way, are necessary for normal brain function, bone health, and stimulation of skin and hair growth. You can buy borage oil supplements at health food stores and supermarkets. Borage oil, BTW, is twice as potent as primrose oil. The star-shaped flower are lovely as garnishes in salads and the leaves can be mashed and used as a poultice for eczema and other skin rashes. I take two capsules of borage oil religiously every day. For courage, anxiety and smooth skin, remember borage. Nina Simonds

Dim Sum: Alan Yau

Nina Simonds — Wed, 10 Sep 2008 02:25:14 +0000

Eat superb steamed dumplings or exquisite French pastries? That is the decision you must make when you visit Yauatcha, Alan Yau’s amazing dim sum tea room in London. Many may know Alan as the genius behind Wagamama noodle bar (which he sold ages ago), or Hakkasan, the sexiest Chinese restaurant ever, Besaba Eathai, his wonderful Thai restaurants, OR Cha Cha Moon, Alan’s newest restaurant in Soho, London (good, cheap, Asian mommy food). Now Alan is branching out in the U.S! A branch of Hakkasan will open in Miami’s Fountainbleu Hotel in November. Let’s hope one is in the works for NY or closer to my home. Stay tuned and enjoy! Nina

Becks and Posh Nosh

Nina Simonds — Tue, 26 Aug 2008 21:36:38 +0000

Sam Breach, the BecksandPoshNosh girl, loves the Saturday San Francisco Farmer's Market and who could blamer her? There's great local produce, freshly-baked breads, superb smoked salmon, excellent chocolate and the best Sunday brunch anywhere at Boulettte's Larder in the Ferry Building. Some of my favorite places:Peaches (fresh and dried) and great fruit from Hamada Farms Tomatoes (like you've never seen or tasted) and other seasonal, organic vegetables from Eatwell Farms Heavenly smoked salmon and other fish from Capn Mikes Holy SmokeHand-made Michael Recchiutti chocolates (Try salted caramel, truffles and S'mores)Assorted and excellent cheeses at Cow Girl Creamery, a leader in the artisanal cheeses Mistrale (amazing rotisseries chickens, pork, roasted veggies) Next week more from San Francisco: Tante Marie's Cooking School (make a link) and Insider restaurant tips… Enjoy!!! Nina

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 saltThat combo screams out for a fresh rose.VIDEOvideo duration 3:25MORE ROSE FOODProsciutto di parma and watermelonIt tastes better than it sounds.Summer White Wine SuggestionsSpanish AlbarinoArgentinean Torrontes,Portugese Vinho Verde,Austrian Gruner Veltliner. Summer Red Wine SuggestionsItalian BarberaDolcetto from PiedmontGrenaches from Spain, Australia, and the RhoneA nice juicy California red Zinfandel. So, enjoy our local seasonal bounty and try out some new fun winesCheers,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 marketsNina

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 farmstands, home gardens, and farmer's markets are overflowing with ripevegetables and fruits! If I had to choose the ultimate wine to accompany allthese great homegrown flavors, it would have to be a Rose. How about a salad of heirloom tomatoes, fresh basil, and buffalomozzarella....Or some corn that was just picked the same day....Orsummer squash and zucchini on the grill? And let's not forget the berryfamilies and fuzzy peaches, possibly as a side dish to a Sunday brunch? Now rose wines are originating from every wine-growingregion in the world, and they are being made with a wide variety of redgrapes. A few years back you would have never encountered a Chilean SyrahRose or a South African Cabernet Sauvignon Rose. So, celebrate the bounty of our local farmers along with a cheery selectionof 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 TipFor 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 RosésI'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 considereda Must-see?city in China. Despite the building boom all over China, Suzhouretains its old-world charm. The gardens may be packed with tourists, butmany still have tranquil corners and they have been beautifully restored.The newly-rebuilt Suzhou Museum, designed by I.M Peihttp://www.szmuseum.com/szbwgen/html/xw/2006/0930/157.html is also atreasure. Make sure you visit the lovely gift shop which is managed byRoberta 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 thebeautiful Ping Jiang Hotel. www.the-silk-road.com/hotel/pingjianghotel/index.html Insist on talking to themanager, who can help organize your entire visit! Don and I were given aroom with a magnificent Chinese bed and our friend, Mary, had a spaciousroom overlooking an enchanting courtyard. Friends introduced us to Robertaand Gee Pei and they were kind enough to take use to their favoriterestaurant ?(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 andthe Garden of the Humble Administrator. The cuisine is "pure" Suzhou andit is in a sprawling, old -style Suzhou courtyard house. Our favorite dishwas the stir-fried river shrimp- so fresh and simple.Suzhou is a lovely reprieve from the hustle and bustle of Shanghai, and youcan 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