Living Lite

Turn Up The Heat Gala's 'Winter Harvest Slaw' Recipe

February 6, 2013

Monday's "Turn Up The Heat" Gala at the Ritz-Carlton attracted more than 340 ovarian cancer survivors and supporters, who feasted on savory dishes, desserts, and drinks prepared by women chefs from more than 42 of Washington's best restaurants, and left with goodie bags including a red velvet Georgetown Cupcake. More than $24,000 was raised for the Ovarian Cancer National Alliance in a live auction during a ceremony MC'd by popular NBC-4 newscaster, Wendy Rieger.

2013 (Photo by: Risdon Photo) 2013 "Turn Up The Heat" Master of Ceremonies, Wendy Rieger, NBC-4 Anchor

Keynote speaker, 16-year-old cancer research phenom, Jack Andraka, entertained the guests with hilarious - sometimes poignant - stories of how he worked toward inventing a cheap, simple, early detection test for ovarian cancer, which he patented and hopes to be available to consumers in five years (amazed guests remarked, "What were you doing at age 15?").

Jack Andraka (Photo by: Risdon Photo) Jack Andraka

Washington's top women chefs delighted guests with their very special dishes, including Chef Amy B Catering & Consulting's Amy Brandwein serving her "Pici with Wild Boar Ragu," Penn Quarter's Social Reform Kitchen & Bar's Executive Chef Janis McLean serving her "Pork Rillette Croquette with a Mustard Sauce and Winter Harvest Slaw" (see "Winter Harvest Slaw" recipe below).

Janis McLean (Social Reform Kitchen & Bar), Beverly Bates (Vidalia), Ris Lacoste (Ris), Linda Roth Conte (Linda Roth PR), Annie Boutin King (Ritz Carlton Catering), Amy Brandwein (Chef Amy B), Jodi Lehr (Santa Lucia Estates Coffee), Mike Girardi (Girardi Wealth Management), Katherine Tallmadge (Personalized Nutrition/Georgetown Dish) (Photo by: Mike Girardi) Janis McLean (Social Reform Kitchen & Bar), Beverly Bates (Vidalia), Ris Lacoste (Ris), Linda Roth Conte (Linda Roth PR), Annie Boutin King (Ritz Carlton Catering), Amy Brandwein (Chef Amy B), Jodi Lehr (Santa Lucia Estates Coffee), Mike Girardi (Girardi Wealth Management), Katherine Tallmadge (Personalized Nutrition/Georgetown Dish)

Jodi Lehr (Santa Lucia Estate Coffee), Katherine Tallmadge (Georgetown Dish/Personalized Nutrition), Janis McLean (Social Reform Kitchen & Bar, formerly known as the Caucus Room in Penn Quarter) (Photo by: Mike Girardi) Jodi Lehr (Santa Lucia Estate Coffee), Katherine Tallmadge (Georgetown Dish/Personalized Nutrition), Janis McLean (Social Reform Kitchen & Bar, formerly known as the Caucus Room in Penn Quarter)

Janis McLean's Winter Harvest Slaw (Photo by: Mike Girardi) Janis McLean's Winter Harvest Slaw

Janis McLean's Winter Harvest Slaw

This winter slaw is bright and fresh and so tasty!  The combinations of flavors just work !!! If you are a bit intimidated by using a mandoline, check with your local specialty grocery store, sometimes they carry pre-packed already shaved Brussels.  Just make sure they are super fresh and use immediately.  Do not be worried about how much salt is in the recipe, most of it is washed off. This technique is often used with green cabbage slaws to soften the cabbage and it does a nice job in this case too.

Brussels Sprouts, 1 pound
1 tablespoon salt & 1 tablespoon sugar
Watercress, 1 bunch (trim the bottom half of the long stems)
Gala Apple, 1 (peel on is ok)
Celeriac, 1 head
Toasted Pine nuts, 2 Tablespoons

Vinaigrette

2 Tablespoons Champagne Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Honey
½ shallot
6 Tablespoons Canola Oil
1 teaspoon Coarse Grain Mustard

1.     Shave the Brussels sprouts on a mandoline  by holding on the stem end and passing back and forth on the mandolin blade.  When you get down to the bottom nib just discard it.  Place the shaved Brussels in a sieve, sprinkle on the salt & sugar mixture and let it sit for an hour or so.   Rinse with cold water and then squeeze dry.
2.     Wash and dry the watercress.
3.     Cut the apple into slices; discard the center core. Then cut the slices in to thin little match stick size pieces .
4.     Peel  the celeriac. Cut into slices and then small pieces the same size as the apple. The size of celeriac bulbs vary, so you probably only need half the bulb, reserve the other half for another use.  You want about the same amount of celeriac as you have of apple. If you do this ahead, store in cold water with a touch of lemon juice.
5.     To make the vinaigrette:  combine the vinegar, Dijon Mustard, honey and shallot in a blender. Whirl to blend. With motor running, slowly dribble in the canola oil through the top pour spot.  Once combined, add in the coarse grain mustard by hand.
6.     Combine the shaved Brussels sprouts, watercress, apple, celeriac and toasted pine nuts in a medium bowl.  Pour in enough dressing to dressing to taste. Toss.


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Women Chefs 'Turn Up The Heat'

January 31, 2013

Monday at the Ritz-Carlton, delight your taste buds with signature dishes, desserts, wine, and cocktails prepared by 35 of the Washington region's best-known women chefs, restaurateurs and mixologists including Ris Lacoste, Nora Pouillon, Jamie Leeds, Pie Sisters, Georgetown Cupcake. This year’s Turn Up the Heat Gala, benefitting the Ovarian Cancer National Alliance, features remarks by Jack Andraka, a local high school student who has won numerous awards for his research into a paper test that could detect ovarian and pancreatic cancer. Acclaimed auctioneer Kathleen Guzman will help raise funds for women with ovarian cancer through a live auction of a vacation home, a meet-and-greet with NASCAR racer Danica Patrick, a personal tour of chef Ris Lacoste’s kitchen at Ris, and more!

Proceeds from Turn Up the Heat! support the Ovarian Cancer National Alliance, a nonprofit that works to advance the interests of women with ovarian cancer. Approximately 22,000 women will be diagnosed with ovarian cancer in 2013, and around 15,000 women will die from the disease this year. The Alliance is a voice for these women on Capitol Hill, and provides education and support to families affected by the disease.

What: Turn Up the Heat! A Celebration of Women Chefs

When: Monday, February 4, 2013, 6:30 pm

Where: The Ritz Carlton, 1150 22nd St NW, Washington, DC

Who: Featured speakers include Jack Andraka, winner of Intel’s Gordon E. Moore Award; Wendy Rieger, anchor of News 4 at 5 on Washington’s NBC 4; Kathleen Guzman, Managing Director of Heritage Auctions; and ovarian cancer survivor Carey Fitzmaurice.

Jamie Leeds of Hank's Oyster Bar and Lounge chats with a fan (Photo by: Shealah Craighead) Jamie Leeds of Hank's Oyster Bar and Lounge chats with a fan

Questions: To register or for more information, please visit ovariancancer.org/gala or call Amanda Davis at (202) 331-1332.

The Ovarian Cancer National Alliance is the foremost advocate for women with ovarian cancer in the United States. To advance the interests of women with ovarian cancer, the organization advocates at a national level for increases in research funding for the development of an early detection test, improved health care practices, and life-saving treatment protocols. The Ovarian Cancer National Alliance educates health care professionals and raises public awareness of the risks and symptoms of ovarian cancer. The Ovarian Cancer National Alliance is a 501 (c) (3) organization established in 1997.


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Shot-Gun Dieting: Simple Tips to Lose Weight NOW

January 3, 2013

Factors besides hunger cause you to eat - or overeat. Becoming aware of these factors can help you control your eating more easily, eat foods you love, and ultimately help you control your weight and health. Certain foods, for instance, can actually aid weight loss. Once you incorporate more of these foods into your daily routine, you can begin to lose weight effortlessly.

Classic studies have found that as long as the volume of the food is high, people can feel full with fewer calories. In one study, drinking milkshakes with more air incorporated into them, compared with the same shakes containing less air, caused subjects to eat 12 percent less at the next meal without realizing it. In another study, researchers varied the amount of water in a food eaten as a first course and found similar results. Subjects were  exposed to one of three conditions. They were fed either 1) chicken rice casserole, 2) chicken rice casserole served with a glass of water, or 3) chicken rice soup (the casserole with water). The subjects who ate the soup consumed 26 percent fewer calories at the main course compared to the other conditions, even though each of the three choices contained the same amount of calories.

In another study, the researchers served salads of various sizes and calorie levels before a main course to determine the effect on the calorie intake of the whole meal. They found that people consumed the fewest overall calories—100 calories fewer—when they were served the largest, lowest-calorie salad before a meal.

Vegetables and soups have a naturally high water content (as do fruits). The higher a food’s water content, the higher its volume, but the lower its calorie density.

Researchers surmise that a large food volume caused by water or air, even without added calories, influences satiety - allowing you to eat more food for fewer calories - in a variety of ways. It causes stomach stretching and slows stomach emptying, stimulating the nerves and hormones that signal feelings of fullness. Also, visually seeing a large volume of food can increase your ability to feel satisfied by it. Finally, the larger a meal and the longer a meal goes on, studies show, your satisfaction declines and you lose interest in completing it. Water is the component in food which has the largest influence on how much you eat. These studies show eating a high-water-content, low-calorie first course enhances satiety and reduces calorie intake at the next course. This effect persists over time.

Pump It up

  • To lower the calories and increase the portion size of a favorite recipe, pump up the volume by adding vegetables as often as you can. This way, you can eat your usual portion for fewer calories,
  • Choose fresh fruits over dried fruits or juices. For 100 calories, you could eat 1/4 cup of raisins or two cups of grapes. (You’re more likely to fill up on the grapes),
  • Whip air into your yogurt and fruit snack by pureeing it in a blender with ice and turning it into a smoothie,
  • Try air-popped popcorn (3 cups is only 90 calories) or flaky or puffed cereals,
  • Start lunch or dinner with a bowl of broth-based vegetable soup or a big vegetable salad,
  • Turn main courses into soups or salads by adding broth or vegetables,
  • Try some of Katherine's Diet Simple Batch Soups...

I love soups … Warm … Filling … Comforting … Psychologically Satisfying. What could be better right now than curling up with a hearty, delicious bowl of, say, Butternut Squash Soup with Curry and Ginger, Cauliflower Vichyssoise, and some of my most popular soups found in Diet Simple, such as … Michel Richard's Chicken, Mushroom and Barley Soup, The Border Grill's Mexican Turkey Meatball Soup, Spiced Red Lentil Soup with Mint-Cilantro Raita, Simple Chinese Hot and Sour Soup ...

And it doesn’t hurt that studies show soups make it very easy to lose weight.

Diet Simple Bottom Line: Lose 20 pounds

Start lunch or dinner with a bowl of broth-based vegetable soup OR turn main courses into soups by adding water or broth. Save 200 calories a day! Do this every day and lose twenty pounds in one year… Wasn’t that SIMPLE? And oh…. so painless!


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