Holy vegetables — ‘Benedetto’ for four
Rock ‘n’ roll chef Charles Owens
EATING WELL — Contributing writer Lisa Howorth takes us behind the scenes of cooking for the stars as she writes about Charles Owen, chef for the stars. Owens describes his “normal” day, talks about clients like Lynyrd Skynrd and Lady Gaga, and even shares a recipe for chicken and sausage gumbo in the Eating Well section cover story. (March 24, 2010, Page 1B)
Conjee – poor man’s dish
Congee is pronounced as “kan-ci” or “kan-ji” and is a type of rice gruel/porridge. It is eaten today in many Asian countries as a recovery meal, breakfast and festival food. The word “congee” comes from the Dravidian language (Tamil) “kanci,” which means rice cooked water. In South India, fresh hulled parboiled rice is used to prepare this kanjee. It is one of the oldest breakfast items, predominantly eaten in an agricultural society by farmers and other village work force. Read today’s Eating Well page for the recipe. (March 3, 2010, Page 6)
Getting to know Mama Jo — a visionary cook
Joester Egerson Brassell has operated Mama Jo’s Country Cookin’ since 2005, and before that cooked at the Kappa Alpha house and at Skymart. She’s been cooking since she was 8 years old, and relies upon her intuition and experience in the kitchen. Here, she shares her recipes for Rotel Chicken Spaghetti and Caramel Cake with Caramel Icing. (February 3, 2010, Page 12)
