Potato pizza is a hot item for cable TV

By Ray Routhier rrouthier@mainetoday.com
Staff Writer


The Cooking Channel knew a topping like mashed potatoes fit their 'Pizza Outside the Box' theme.

At Otto pizza in Portland, Travis Curran tosses pizza dough

"Mainers love their potatoes. And because this is Maine, we wanted to put something hearty on the pizza, so that's how we decided on potatoes," said Keon, 48.

Potatoes on a pizza?

The concept was interesting enough to catch the attention of the Cooking Channel -- a relatively new affiliate of The Food Network -- and on Tuesday a production crew was at Otto filming a segment on the mashed potato, bacon and scallion pizza. The Otto segment will be part of a one-hour special called "Pizza Outside the Box."

Eight to 10 unique slices of pizza and their makers will be featured in the special, said associate producer Ray Klonsky. It's tentatively scheduled to air Aug. 7 on the Cooking Channel.

"We just wanted something that would stick to people's ribs, so that's why we went with mashed potatoes," said Anthony Allen, co-owner, along with Keon, of three Otto restaurants -- two in Portland and one in Cambridge, Mass. "It's been a lot of fun, having all this attention on the pizza. We're still in the pinch-me stage."

The potatoes on the pizza are mashed with whole milk and real butter. The pie is topped with cheese: asiago on the bottom, then whole-milk mozzarella and sometimes, a sprinkling of fontina on top.

The spotlight on the mashed potato, bacon and scallion pizza began, Allen told me, with me. I apparently was the first reporter to review the eclectic slice, shortly after the first Otto opened nearly two years ago.

From there, the Boston Globe wrote about the pizza, and other media picked up on it. Then earlier this year, the Food Network Magazine was putting together an article spotlighting one great pizza from each of the 50 states. They called Portland Press Herald food writer Meredith Goad and asked her to recommend a good slice in Maine. She pointed to Otto.

Then the Cooking Channel decided to pick eight to 10 of the places mentioned in the Food Network Magazine article to focus on in their TV special, Klonsky said.

"We wanted the most interesting pizzas, as well as something that had a strong regional influence," Klonsky said.

The four-person film crew arrived at the downtown Portland Otto location, near Congress Square on Congress Street, around 7:30 a.m. Tuesday. They filmed Keon and Allen -- and me -- talking about the mashed potato pizza in the small dining area. They also filmed three Otto workers making pizzas in the kitchen, and got exterior shots of the place as well as shots of downtown Portland.

They were planning to try to film some customers eating at lunchtime as well, before heading off to film two other famed New England pizza makers -- Al Forno in Providence. R.I., and Pepe's in New Haven, Conn.

"To be mentioned along with those places is really something," said Allen.

The Cooking Channel special will also touch upon some of Otto's other creative pizza concoctions, including butternut squash, ricotta, and cranberry; pulled pork and mango; apple, bacon and red onion; and egg, tomato, bacon and scallion.

All for just $3 a slice.

Which is not a lot of dough for pizza that's about to become nationally known.

Staff Writer Ray Routhier can be contacted at 791-6454 or at: rrouthier@pressherald.com

Crappie w/ Risotto and...

Dinner Tonight: Crappie Fillets w/ Parmesan Risotto and Whole Grain Bread


A sad day today, I'm using the last of the Crappie Fillets! It's been some of the best Crappie I've ever had. Rolled the fillets with Italian Style Bread Crumbs and seasoned with Sea Salt and Ground Pepper and lightly fried in Extra Virgin Olive Oil. As sides had Lundberg Parmesan Risotto, sprinkled with Shredded Parm Cheese, and Healthy Life Whole Grain Bread.

National Dish of the Week: Guatemala

Fiambre

Guatemalan cuisine reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments (or divisions), each of which has very different food varieties. For example Antigua Guatemala is well known for its candy which makes use of many local ingredients fruits, seeds and nuts along with honey, condensed milk and other traditional sweeteners. Antigua's candy is very popular when tourists visit the country for the first time, and is a great choice in the search for new and interesting flavors.

Many traditional foods are based on Maya cuisine and prominently feature corn, chiles and beans as key ingredients. Various dishes may have the same name as a dish from a neighboring country, but may in fact be quite different for example the enchilada or quesadilla, which are nothing like their Mexican counterparts.

There are also foods that it is traditional to eat on certain days of the week - for example, by tradition it is known that on Thursday, the typical food is "paches" which is like a tamale made with a base of potato, and on Saturday it is traditional to eat tamales. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales which are common around Christmas.

Corn, beans, rice, cheese and tortillas form the backbone of most Guatemalan meals. Meat stews (caldos) and soups (sopas) are also popular dishes. If you order roast chicken, don't be startled if your Guatemala meal comes with the feet still attached (rare, but not unknown).

Many meals in Guatemalan have similarities to those of Mexico, Guatemala's neighbor to the north. Guatemala food such as nachos, tamales and enchiladas are just as delicious as you'll find in your favorite Mexican restaurant – and much cheaper. Chinese food restaurants and fried chicken stands are also quite common in Guatemala cities.

Guatemala - Pollo Guisado (Spaniah Stewed Chicken)

Pollo Guisado (Spaniah Stewed Chicken)


INGREDIENTS:

1 whole chicken cut into pieces, (could be small or larger) leave bone-in
2 tablespoons of vegetable oil
1 teaspoons of sugar
3 tablespoons of sazon seasoning
1 large chicken bouillon cube, crumbled
1 tablespoon of tomato paste
1 teaspoon of ground cumin
1 teaspoon of chili powder
2 lemons cut in half
2 green bell peppers
1 small red onion chopped into fine strips or rings
1/2 teaspoon of mashed garlic
4 plum tomatoes cut into quarters
1 Large carrots,
2 medium potatoes
pitted olives
Water, to cover chicken
Kosher salt
DIRECTIONS:

1.In a bowl mix the chicken, oregano, onion, squeeze int he juice of the lemon, celery, tomatoes, olives and vegetables a pinch of salt and garlic. Marinate for 30 minutes.

2. In a pot heat up the oil, Put in the bouillon and sazon seasoning then cook until the sugar gets to a lightly brown color.

3. Add the chicken by itself and cook until meat is light brown, make sure to flip as needed.

4. Add enough water until it covers the chicken, then heat until water gets to a boil.

5. Add the remaining ingredients, cover and and simmer until all the ingredients are tender, adjust water if necessary until a sauce is formed.

6. Serve with white rice along with the sauce of the chicken, and red beans.

Ham and Swiss Panini w/ Kicked - Up Chili Beans

Dinner Tonight: Grilled Ham and Swiss Panini Sandwich w/ Kicked - Up Chili Beans



Putting that Panini Grill to use! Had a Panini Grilled Ham and Swiss Sandwich. I used Healthy Life Whole Grain Sliced Bread, Oscar Mayer Carver Board Ham, 2% Swiss Cheese, and some Kraft Mayo w/ Olive Oil for the sandwich. The Beans were Joan of Arc Spicy Chili Beans and to those added Jack Daniels Smoked BBQ Sauce, crumbled Turkey Bacon, and a few splashes of frank's Red Hot to liven it all up a bit! If you have read my posts for a while you may have noticed I have almost switched over completly from Aunt Millie's Whole Grain products to Healthy Life Whole Grain products. The reason being Healthy Life is a little lower in calories and carbs  and also somewhat lower in price, plus the taste and freshness on all their products are very good.

Save Money on Groceries

A some very good articles on your grocery shopping from Diabetic Living On Line web site. You can follow the link at the end of the post for all the articles.

Save Money on Groceries
By Lori Brookhart-Schervish



Grocery shopping doesn't have to break the bank. A few tips and tricks can help you save on food without a lot of hassle. We'll show you how to do it.
Track Your Spending

You'll never know how much you save on food if you don't know what you spend. Look at it as an experiment. That way, you aren't locked into a new system and won't feel guilty if it just doesn't work for you. Give yourself the freedom to try new ways to save money on groceries.

    * Set a timeline. For example, try shopping for two weeks the way you normally do and two weeks using a money-saving tip like those you'll find on the following pages.
    * Write down what worked. Keep track of what you spend and how much you save.
    * Add another tip or two. If you are satisfied with your new way of shopping, keep going!
    * Make it a family affair. Like any game, saving on groceries can get addictive. Bring the family in on the secret and watch everyone get excited about your growing dollar signs.

Plan Your Meals Before You Go to the Store

This is an important step that can make a big difference. The better you plan, the more likely you are to make better food choices. If your cupboards and refrigerator are stocked with foods you can easily grab for snacks or meals, you are less likely to spend money dining out.

Make a list. Write down the foods you eat on a regular basis or the foods your family gobbles up in one night. If there is a recipe you plan to try this week, get the ingredients ahead of time so you are prepared and not distracted by running back and forth to the store.

Stock up. When you spot a sale or coupon for those items, buy as many as you can without going overboard. If the item can be frozen or has a longer shelf life, having extra on hand could save you another trip.

Shop sales. This might not work for everyone, so this could be one of those experiments. Instead of making a shopping list before you go to store, shop the sales and then plan your meals after you have purchased your discounted groceries. This could work well with whole foods like produce and lean meats, which can be mixed in all types of healthful recipes.

Clip Coupons

Coupons are not a new concept and are still offered as inserts in most newspapers once or twice a week. But if you're not a coupon-clipper or lost your knack and want to test the waters to see if they can really make a difference without a lot of hassle, then give it a try for a couple of weeks and see how it goes. According to Randall Putala, author of Better Groceries for Less Cash -- 101 Tested and Proven Ways to Save on Food (We Deliver Vegas, 2008), you can save money every time you shop by using a system that organizes and updates coupons. His system: clip coupons while he watches TV on Sunday and categorize them in envelopes.

"If I save less than $50 a week [at the grocery store] then I've done a lousy job," says Putala, advertising executive and family shopper for five.

You can also find coupons online. Smart Money Magazine lists these coupon sites among its top picks:

    * www.Coupon.com
    * www.CouponCabin.com
    * www.CouponMom.com
Freeze Meals for Later

Prepare double the servings (or more) and freeze them for a quick meal you can pop into the microwave later. This can save money as well as time on those nights you might default to greasy, expensive takeout or a trip to the store to buy frozen dinners.

Labeling your leftovers is another great way to make a meal a two-for-one deal. This might seem like a no-brainer, but we have all done it: You reach into your freezer and pull out a frozen container of ... mystery food. If you don't know what it is, you probably won't eat it!

Others ways to make your freezer leftover-friendly:

    * Pick a night to have a smorgasbord and thaw all your labeled leftovers to make room for more.
    * Freeze portion-ready servings for a one- or two-person snack or meal for convenience and portion control.
    * Use space-saving freezer bags to store soups and vegetables. These bags allow for easy thawing in a pot of water.


http://www.diabeticlivingonline.com/food-to-eat/nutrition/save-money-on-groceries/?page=1

Fruit of the Week - Cherry

Cherry

The cherry is the fruit of many plants of the genus Prunus, and is a fleshy stone fruit. The cherry fruits of commerce are usually obtained from a limited number of species, including especially cultivars of the wild cherry, Prunus avium.

The name 'cherry', often as the compound term 'cherry tree', may also be applied to many other members of the genus Prunus, or to all members of the genus as a collective term. The fruits of many of these are not cherries, and have other common names, including plum, apricot, peach, and others. The name 'cherry' is also frequently used in reference to cherry blossom.

True cherry fruits are borne by members of the subgenus Cerasus, which is distinguished by having the flowers in small corymbs of several together (not singly, nor in racemes), and by having a smooth fruit with only a weak groove or none along one side. The subgenus is native to the temperate regions of the Northern Hemisphere, with two species in America, three in Europe, and the remainder in Asian continent

The majority of eating cherries are derived from either Prunus avium, the wild cherry (sometimes called the sweet cherry), or from Prunus cerasus, the sour cherry.
Cherries have a very short growing season and can grow in most temperate latitudes. The peak season for cherries is in the summer. In Australia, they are usually at their peak around Christmas time, in southern Europe in June, in North America in June, in south British Columbia (Canada) in July to mid August, and in the UK in mid July. In many parts of North America, they are among the first tree fruits to ripen.
The cultivated forms are of the species wild cherry (P. avium) to which most cherry cultivars belong, and the sour cherry (P. cerasus), which is used mainly for cooking. Both species originate in Europe and western Asia; they do not cross-pollinate. Some other species, although having edible fruit, are not grown extensively for consumption, except in northern regions where the two main species will not grow. Irrigation, spraying, labor and their propensity to damage from rain and hail make cherries relatively expensive. Nonetheless, there is high demand for the fruit.
The Cherry Fruit Facts:

    * The Cherry fruit is known to grow in many areas of the United States. It is noticed that sweet cherries prove to be difficult to grow. Sour cherries are grown mainly in the Eastern side.
    * Cherries are very easily perishable and they rarely ripen after harvest. Therefore, you need to refrigerate them soon after their purchase. These can remain fresh in the fridge for at least 2 days.
    * The German word Kirsch-the cherry liqueur comes from the word karshu. This is the name given to the cherries that were first cultivated in Mesopotamia in 8 BC.
    * Cherries are very versatile fruits and can be a part of any meal or dessert. From breakfast to soups and salads, these find their way into any food item easily! Being delicious, these can be frozen and devoured whenever you wish!
    * Studies have shown the cherry fruit to have plenty of health benefits. These are known to provide pain relief for people who suffer from arthritis. It is said that eating 20 tart cherries in a day can prove to fight inflammation effectively.
    * Red cherries are also very high in melatonin. These are known to destroy the toxins that cause diseases. The cherry fruit is also high in antioxidants that help to fight cancer and heart disease.
    * The cherry fruits are low in cholesterol, fat and sodium. They are also a very good source of fiber and Vitamin C.
    * Since the cherry fruit bruises easily, you need to handle them with care. When buying cherries, look for a bright color and those with a supple exterior. Cherries, which are plump and firm, are very good to taste. If you are looking for good quality cherries, try to go in for cherries with their green stems attached.
    * Tart cherries and tart cherry juice are known to reduce the urate levels in the body. These are also known to reduce muscle pain and back pain. The benefits of tart cherries are also found even if they are frozen, in the form of juice or canned. Sweet cherries as well as tart cherries have very high levels of anthocyanins. This is the red pigment in the cherries, which helps to reduce the inflammation.
    * Sweet as well as sour cherries can be used for jams. Sour cherries are used more often as an ingredient in pies and are suitable for making soufflés, cooked fruit compotes etc.
    * Cherries are also known to have a very short fruiting season. It is during the Christmas time, one sees these plants at their peak, especially in Australia. Areas of Northern America see these cherries as the first ones to ripen amongst other trees; therefore the term ‘in cherry condition’ has been derived which means something new.
    * Michigan has around 35,000 acres of tart cherry trees. This place grows almost 75% of the tart cherries, which are produced in the United States. The Traverse City is therefore called the Cherry Capital of the World. The sweet cherries are grown in large numbers in Washington.
    * The cherry fruit extract contains antioxidant flavanoids and are used in many tablets and capsules. These capsules are used to support the pH levels of the body.