Here we are again: I have been the Food Consultant for the Great Garlic Cook-Off for several years, and it is coming again this weekend! My function is to review recipes in June that have been submitted by the public. I receive about 30 recipes that have been culled from over 100+ by the Cook-Off committee. I then choose 15-20 that seem to work for the various categories. Next comes a couple of days of intense cooking to determine the 8 most seemingly appropriate ones (with wonderful help of members of the Gilroy Garlic Cook-Off Committee). We then, altogether, determine 8 submitters who will actively create their individual recipes at the Festival on Saturday.
This year, the Cook-Off occurs on July 30, 2011. We also select 2 additional recipes, just in case an alternate is needed if one of the participants can't get to the Festival. The Cook-Off takes place on the stage, which has been very professionally designed with the 8 separate stations, completely outfitted with stove/oven, water and everything else needed for preparation of recipes. There are four judges to determine the winners, and I also sit in in the event of a tie.
This is truly an outstanding festival; in fact, fêted all across the USA for its quality in operation, effectiveness and success. I had previously not attended thinking it was too crowded or too hot; NOT SO! It is exciting, stimulating, inspirational and so wonderfully managed with everything a festival should be and more.
Please visit the Festival web site for all the info: www.gilroygarlicfesival.com
Thursday, July 28, 2011
Saturday, July 9, 2011
Recipe for Basil-Chive Oil
http://www.wendybrodie.com
Basil-Chive Oil
Blanch 1 bunch of basil and 1 bunch of chives in boiling water for about 5 seconds.
Leave the stems on the basil when blanching to better hold them when blanching. Before adding to blender cut the stem from the basil and cut the leaves in half. Also cut the chives in half; this helps keep them from winding around the blender blade. Add 1 cup of oil; light olive oil or vegetable oil, and whirl about 3 minutes. Strain; remaining bulk can be used in a pesto.
Basil-Chive Oil
Blanch 1 bunch of basil and 1 bunch of chives in boiling water for about 5 seconds.
Leave the stems on the basil when blanching to better hold them when blanching. Before adding to blender cut the stem from the basil and cut the leaves in half. Also cut the chives in half; this helps keep them from winding around the blender blade. Add 1 cup of oil; light olive oil or vegetable oil, and whirl about 3 minutes. Strain; remaining bulk can be used in a pesto.
Monday, July 4, 2011
Initiation into the world of blogging
Hello all, I am happy to now have joined the bloggers of the world. Please welcome me while I begin to share a recipe or tip.
Saturday, July 2, 2011
Wendy's bio
Wendy J. Brodie, HAAC, Executive Chef
Celebrated California Artist/Chef Wendy Brodie is known for her creative style with food, presentation and table decor. In fact, she is often described as an artist whose medium is food.
With her husband, Bob Bussinger, CHA, Brodie was co-owner of Lincoln Court Restaurant in Carmel, which had become a very popular local restaurant, which generated outstanding reviews (see press page).
She has her own local weekly television show, "Art of Food," broadcast daily on Comcast cable and is also viewed weekly on Public Television stations nationwide in the United States and Canada.
A graduate of the first class of the California Culinary Academy of San Francisco, Brodie has held executive chef positions at prestigious world-class resorts, including the Preserve at Rancho San Carlos, where she developed her own innovative style of ranch cuisine, Stonepine Inn and Gardiner's Tennis Ranch, all in Carmel Valley.
Brodie, who was born in San Francisco and grew up there and in Palo Alto, has written food columns, lectured and demonstrated cooking and tabletop designs at such venues as Filoli Center, Macys, Bloomingdale's and Neiman Marcus.
She has been a guest chef, developing menus to represent California cuisine, at numerous four and five-star hotels in Europe and the Jockey Club in Hong Kong. Wendy has sailed with the Crystal Cruise Line as their Celebrity Guest Chef.
She has cooked for and with numerous celebrity chefs including Julia Child, Jacques Pepin, Roy Yamaguchi, Paul Prudhomme and Martha Stewart. She has also been a guest chef at the Masters of Food and Wine in Carmel and the Monterey Wine Festival. She is one of the featured chefs in the Masters of Food and Wine cookbook.
In 1991 Brodie was selected to attend Madeleine Kamman's graduate program at the School for American Chefs at Berringer Wine Estates and has been inducted as an honorary member of the American Academy of Chefs of the American Culinary Federation. She was awarded the 1982 Chef-of-the-Year of the Monterey Peninsula. Currently she gives classes of her artful style with food, table décor and entertaining in her demonstration kitchen in the Carmel Highlands. She also teaches cooking classes as team-building and spousal programs.
Brodie is affiliated with The Confrerie de la Chaine des Rotisseurs, Les Toques Blanches, Knights of the Vine, American Institute of Wine & Food, International Wine and Food Society, American Culinary Federation and has been an officer and board member of several of them.
She also operates Art of Food Catering, which handles all styles of groups and events. Wendy appears as guest chef throughout the U. S. and other countries. She consults for home kitchen design, for businesses menu development and is personal kitchen shopper.
Wendy's father is Howard Brodie, a Who's Who artist journalist who covered World War II, Korea and Vietnam in the battlefield with pencil and paper. He also covered the most sensational trials of the 20th Century with CBS Evening News with Walter Cronkite. He was recently elected to the Illustrators Hall of Fame, along with Norman Rockwell, Winslow Homer, Gibson Maxfield Parrish, N.C. Wyeth and others. Brodie covered WW II for Yank Magazine, Korean War for Collier's and Vietnam for CBS. He taught for several decades and was on the board of directors at the California Academy of Art in San Francisco.
Celebrated California Artist/Chef Wendy Brodie is known for her creative style with food, presentation and table decor. In fact, she is often described as an artist whose medium is food.
With her husband, Bob Bussinger, CHA, Brodie was co-owner of Lincoln Court Restaurant in Carmel, which had become a very popular local restaurant, which generated outstanding reviews (see press page).
She has her own local weekly television show, "Art of Food," broadcast daily on Comcast cable and is also viewed weekly on Public Television stations nationwide in the United States and Canada.
A graduate of the first class of the California Culinary Academy of San Francisco, Brodie has held executive chef positions at prestigious world-class resorts, including the Preserve at Rancho San Carlos, where she developed her own innovative style of ranch cuisine, Stonepine Inn and Gardiner's Tennis Ranch, all in Carmel Valley.
Brodie, who was born in San Francisco and grew up there and in Palo Alto, has written food columns, lectured and demonstrated cooking and tabletop designs at such venues as Filoli Center, Macys, Bloomingdale's and Neiman Marcus.
She has been a guest chef, developing menus to represent California cuisine, at numerous four and five-star hotels in Europe and the Jockey Club in Hong Kong. Wendy has sailed with the Crystal Cruise Line as their Celebrity Guest Chef.
She has cooked for and with numerous celebrity chefs including Julia Child, Jacques Pepin, Roy Yamaguchi, Paul Prudhomme and Martha Stewart. She has also been a guest chef at the Masters of Food and Wine in Carmel and the Monterey Wine Festival. She is one of the featured chefs in the Masters of Food and Wine cookbook.
In 1991 Brodie was selected to attend Madeleine Kamman's graduate program at the School for American Chefs at Berringer Wine Estates and has been inducted as an honorary member of the American Academy of Chefs of the American Culinary Federation. She was awarded the 1982 Chef-of-the-Year of the Monterey Peninsula. Currently she gives classes of her artful style with food, table décor and entertaining in her demonstration kitchen in the Carmel Highlands. She also teaches cooking classes as team-building and spousal programs.
Brodie is affiliated with The Confrerie de la Chaine des Rotisseurs, Les Toques Blanches, Knights of the Vine, American Institute of Wine & Food, International Wine and Food Society, American Culinary Federation and has been an officer and board member of several of them.
She also operates Art of Food Catering, which handles all styles of groups and events. Wendy appears as guest chef throughout the U. S. and other countries. She consults for home kitchen design, for businesses menu development and is personal kitchen shopper.
Wendy's father is Howard Brodie, a Who's Who artist journalist who covered World War II, Korea and Vietnam in the battlefield with pencil and paper. He also covered the most sensational trials of the 20th Century with CBS Evening News with Walter Cronkite. He was recently elected to the Illustrators Hall of Fame, along with Norman Rockwell, Winslow Homer, Gibson Maxfield Parrish, N.C. Wyeth and others. Brodie covered WW II for Yank Magazine, Korean War for Collier's and Vietnam for CBS. He taught for several decades and was on the board of directors at the California Academy of Art in San Francisco.
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