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Spices Of Life
Spices of Life , featuring Nina Simonds/Culinaria, Ltd and vlog pace-setter Steve Garfield, pairs innovative food/health/ lifestyle segme...Health
Video Episodes:
140 Views
07:02:04 08/11/07
Dinner Doctor: Single Millie, Quick and Easy
[LESS INFO] 140 VIEWS | ADDED 07:02:04 08/11/07
Thoroughly Modern Millie , one of the oldest online bloggers (and Steve 's
Mom!), has dinner issues, but they are similar to SO many other people... She
wants EASY, DELICIOUS, CONVENIENT and HEALTHY food. Millie admitted that
she would love to walk into her house at night and have a magical chef
appear and prepare the meal. Dinner Doctor to the rescue!!! ..
8 Views
11:37:55 07/30/07
Pyramid on a Plate #3: Healthy Italian Food Exposed
[LESS INFO] 8 VIEWS | ADDED 11:37:55 07/30/07
For the third and last "Eating the Pyramid" installment, I asked world-renowned nutritionist, Dr. Walter Willett and his wonderful wife, Gail to help show us how to eat healthy at an Italian restaurant
45 Views
12:30:28 07/20/07
Best Dark Chocolate Brownie Recipe Ever
[LESS INFO] 45 VIEWS | ADDED 12:30:28 07/20/07
It was a dream come true to visit the kitchens of America’s Test Kitchen on the day they were trying THIRTEEN recipes for the 'Best Brownie Recipe Ever'!!
Unfortunately, I had to leave before the tasting. But who doesn’t love a good brownie or two with a glass tall glass of cold milk? YUM!MIE!!! I love chocolate, BUT I am not as much a devotee as my Dad, brother, and my husband who MUST have a bite of chocolate EVERY day. My Dad and brother are BIG Hershey’s fans, but my husband, Don, has cultivated a love for DEEP, DARK chocolate.
However, when it comes to brownies, that is another matter. I confess that I am a die-hard brownie lover-… Either the plain chocolate variety, no nuts please, AS WELL AS cream cheese, OR chocolate chip/butterscotch brownie variations. Don’t ask me why, but Don and my son Jesse, prefer chocolate chip cookies. We ALWAYS have some frozen ones on hand in my freezer-courtesy of my talented assistant, Ingrid, who is a KILLER baker!
America’s test Kitchen and Cooks Illustrated fans will have to wait until January to see their version of the Best Dark Chocolate Brownie Recipe Ever, but in the meantime, here's my favorite brownie recipe . You can upgrade to a more refined type of dark chocolate. Enjoy and don’t forget the cold milk!!!
19 Views
19:36:13 07/13/07
Behind the Scenes of America's Test Kitchen
[LESS INFO] 19 VIEWS | ADDED 19:36:13 07/13/07
It was fascinating and fun to get a “behind the scenes tour” of “America’s Test Kitchen”, one of the most popular shows on Public Television, and the offices of “Cooks Illustrated”. I have to hand it to Chris Kimball, the owner and founder, while most publishers of books and magazines are nervously watching their advertising and readership decrease due to the web, Chris is gleefully recruiting new subscribers, “Cooks Illustrated” has about one million subscribers!!, he self-publishes all his own books. Look for “America’s Best Lost Recipes” which will be coming out in the fall. Chris and I go way back and it’s been pretty fascinating to watch him establish his media empire. I still remember the old “Cooks Illustrated” which he started in Connecticut back in the eighties. The magazine was QUITE different. those were the days when he allowed advertising. I was one of the first writers to do an article, on the Chinese cabbage family, for the magazine after he relocated in Boston with a handful of staff and NO advertising. He has come a LONG way- as you’ll see in the video. The test kitchens are quite amazing and WE WERE SO LUCKY TO BE THERE ON THE DAY THEY WERE TESTING RECIPES FOR THE BEST BROWNIES EVER!!! Sorry, you will have to wait for the January issue…. Unfortunately, we couldn’t stay to try all the samples, but the kitchen staff took pity one me and allowed me a little taste. Yummy!! Stay tuned for Part II…
12 Views
04:29:09 07/02/07
Nina Unscripted: Private Tour of Chinese House
[LESS INFO] 12 VIEWS | ADDED 04:29:09 07/02/07
Nina visits the beautiful and remarkable 200 year old Yin Yu Tang house that was MOVED from China to the Peabody Essex Museum in Salem Massachusetts . There is NO place like this outside of China.
We were privileged to have Nancy Berliner, the Curator of Chinese Art at the museum, give us a personal tour. The house provides insight into the history and daily lifestyle of a Chinese merchant's family and the intricate woodwork showcases the exquisite architecture and building methods from Anhui province in Eastern China.
Rather than restoring the house to the way it was when it was first built, Nancy and the museum chose instead to keep it EXACTLY as it was when the family moved out a few years ago. It allows us to see the layers of Chinese history from the time it was built through the tumultuous years of the Cultural Revolution.
The house is just one of the treasures at the Peabody Essex Museum and don't miss the fabulous gift shop and prices are SO reasonable. I have spent MORE $$$ than I care to admit there, but they have BEAUTIFUL things. Enjoy!!
29 Views
18:37:10 06/22/07
Instant Chinese Dumplings - Quick Method
[LESS INFO] 29 VIEWS | ADDED 18:37:10 06/22/07
In this video Nina Simonds shows you a Quick Method to make Instant Chinese
Dumplings.
First Step: Buy frozen dumplings! Nina likes wei-chuan vegetable, pork and leek dumplings because she lived with the family when she lived in Taiwan.
Add Virgin Olive Oil to a nonstick pan and preheat it.
Arrange frozen dumplings in the pan, flat side down.
Don't be afraid of high heat. Adjust hthe heat by moving the pan off the burner.
Once the dumplings are golden brown, add 3/4 cup water and cover.
Cook for 4-5 minutes to cook completely through until the skin is translucent.
After the water evaporates, remove lid and pan sear the bottom.
20 Views
05:25:23 06/13/07
Best Chinese Dumplings Recipe Ever and Pilates
[LESS INFO] 20 VIEWS | ADDED 05:25:23 06/13/07
"Best Dumplings Ever: Long version" represents what " Spices of Life " is all about. In this video, Nina Simonds shows you how to make Chinese Meat Dumplings. Nina also adds some bonus exercises you can do while cooking!
When we set out to do these vlogs we wanted to incorporate food, health, and lifestyle. I wasn't satisfied with JUST giving a recipe, I wanted to show how cooking and preparing food can be a joyful experience. Let's face it, cooking can be a drag, particularly on an everyday basis, but if you invite some of your friends over and combine it with a little bit of exercise/relaxation, (See the part about the back and shoulder rubs and back stretches) it can be lots of fun!
I also wanted to introduce people to 2 very good friends
16 Views
13:17:27 06/08/07
Behind the Scenes: Mahi Mahi and Mango Salsa
[LESS INFO] 16 VIEWS | ADDED 13:17:27 06/08/07
Memories of a Mexican vacation inspire Nina to create a delicious dish of grilled Mahi Mahi with a tangy mango salsa that helps strengthen the immune system.
Steve Says:
When Spices of Life began, it was imagined as a Public Radio progam. I was brought in to document the making of the radio show. The most important thing that was going on in this video was capturing the sound. That's why you'll see all kinds of microphones in the video. It's a behind the scenes look at the making of a radio program. What ended up happening over time was that Nina found that she loved the idea of making unscripted videos, so the focus changed to this videoblog.
Enjoy this glimpse into the beginnings of Spices of Life.
8 Views
14:05:16 05/25/07
Pyramid on a Plate #2: Healthy American Food Exposed
[LESS INFO] 8 VIEWS | ADDED 14:05:16 05/25/07
Nina Simonds and Dr. Eric Rimm visit an American restaurant and reveal how you can order a delicious and healthy meal.
Nina and Eric describe how you might choose to order a salad and one or two appetisers instead of a full meal. Eric explains that vegetable oils you get in a salad dressing are healthy. Some salad dressing contain fructose syrup which = lots of calories.
Artic Char, Trout and Salmon are a good source of Omega 3 fatty acids. Greens on the plate are good and order sauce on the side. Cut your meal in half and take a doggie bag home.
Nina and Eric bring the USDA food pyramid to life.
Dr. Eric Rimm is a brilliant and funny nutritionist from the Harvard School of Public Health. We met on the Nutrition Roundtable, a group of doctors from the HSPH, restaurateurs, cookbook authors, food businessmen, and other concerned individuals, that meets three times a year to discuss the latest research in nutrition and health. Dr. Walter Willett (Yay Walter!!) is our esteemed leader. For more information , check out the Harvard School of Public Health website .
This series is in response to the CSPI study ( Center for Science in the Public Interest ), a group we admire and support, where they analyzed the calories of some common dishes at a Chinese-American restaurant and reported their outrageously high caloric and fat content. We wanted to show people how EASY it is to go to a Chinese restaurant and order well.
18 Views
01:32:49 05/14/07
Nina Unscripted: The Greyston Bakery Cookbook
[LESS INFO] 18 VIEWS | ADDED 01:32:49 05/14/07
Sara Kate Gillingham-Ryan is a new author and a new mother. Her recently-published book T he Greyston Bakery Cookbook: More Than 80 Recipes to Inspire the Way You Cook and Live is a treasure, particularly for anyone who loves good food and supporting a great cause. For those who are unfamiliar with Sara Kate, she is a freelancer food writer, and the editor of Apartment Therapy: The Kitchen, a blog ( www.apartmenttherapy.com ) which seeks to connect people, especially those in cities, to the resources and inspiration they need in order to use their kitchens more. She and her husband, Maxwell, who is also a designer ,co-edit the blog, which has a huge and very dedicated audience.
3 Views
16:29:19 05/05/07
Dinner Doctor: Busy Young Couple, No Dishwasher (Part II)
[LESS INFO] 3 VIEWS | ADDED 16:29:19 05/05/07
In this video we make Steamed Salmon and Bok Choy. It'a a healthy dish that requires minimal preparation, and you don't have so many dirty dishes afterwards.
Sonia and Ravi were the "perfect" couple for this Dinner Doctor segment. I know so many people who have the same issues. Actually, I may not be as young as Sonia and Ravi, but like them, I'm looking for delicious and satisfying dishes for dinner that are easy-to-prepare.
Another great thing about this dish is that you can use it as a "master recipe" and vary the ingredients, depending on what is on hand and seasonal. For instance, instead of bok choy, you can substitute broccoli or other types of cruciferous vegetables like brussel sprouts, green beans, fennel, cauliflower, etc. And rather than using salmon, cook tuna, char, scrod, or halibut. That way you adjust the dish to suit your situation.
Visit Spices of Life for the recipe .
Steve Says:
This was a fun episode to film and edit.I recorded the video with a Nokia N93 and edited with Final Cut Pro on a Macintosh.
The salmon was SO good.The thing I love about working with Nina is that when we're done with a shoot, I always come away with new ideas on what to cook and how.
3 Views
12:18:31 04/27/07
2 Views
10:26:28 04/27/07
Dinner Doctor: Busy Young Couple, No Dishwasher
[LESS INFO] 2 VIEWS | ADDED 10:26:28 04/27/07
In this episode of Spices of Life, Nina Simonds interviews Ravi and Sonia in their car, the studio for their show DriveTime , and gives them strategies to make their dinners easier and healthier. Nina's suggestions include making meals in one dish, cooking food on weekends and reheating during the week. Nina then gives them advice on creating a small pantry and maintaining spices. Next week, Nina goes in the kitchen for pantry set up and smoked salmon with garlic dressing. All these tips are in Nina's Book, Spices of Life . You can order herbs online at The Spice House.
18 Views
13:44:47 04/23/07
Pyramid on a Plate #1: Healthy Chinese Food Exposed
[LESS INFO] 18 VIEWS | ADDED 13:44:47 04/23/07
Nina Simonds and Dr. Eric Rimm visit a Chinese restaurant and reveal how you can order a delicious and healthy meal.
The Center for Science in the Public Interest ( CSPI ) came out with a recent report in their Nutrition Action Healthletter on food from Chinese restaurants. Nina and Eric describe how to order menu items that are steamed with sauce on the side, brown rice instead of white, and explain how you can order items that are not on the menu.
Nina and Eric bring the USDA food pyramid to life.
Dr. Eric Rimm is an Associate Professor at the Harvard School of Public Health.
Restaurant:
CK Shanghai
Steve's Technical Notes:
This episode was filmed entirely on a Nokia N95. It was edited together with iMovie and compressed from .mp4 to 320x240 H.260 .mov using QuickTime. The food was amazing and I loved the steamed asparagus with mushrooms.
7 Views
11:10:06 04/13/07
Pyramid on a Plate #1: Healthy Chinese Food Exposed (Extended Version)
[LESS INFO] 7 VIEWS | ADDED 11:10:06 04/13/07
Nina Simonds and Dr. Eric Rimm visit a Chinese restaurant and reveal how you can order a delicious and healthy meal.
The Center for Science in the Public Interest ( CSPI ) came out with a recent report in their Nutrition Action Healthletter on food from Chinese restaurants.
Nina and Eric describe how to order menu items that are steamed with sauce on the side, brown rice instead of white, and explain how you can order items that are not on the menu.
Nina and Eric bring the USDA food pyramid to life.
Dr. Eric Rimm is an Associate Professor at the Harvard School of Public Health.
Restaurant:
CK Shanghai
Steve's Technical Notes:
This episode was filmed entirely on a Nokia N95. It was edited together with Final Cut Pro and compressed from .mp4 to 320x240 H.260 .mov using Apple's Compressor. The food was amazing and I loved the steamed asparagus with mushrooms.
9 Views
11:54:10 04/11/07
Nina Unscripted: Editing Julia Child
[LESS INFO] 9 VIEWS | ADDED 11:54:10 04/11/07
Judith Jones is one of the last of the GREAT editors and I am honored to be
one of her authors or "girls" as someone called me when I walked in a room
behind Julia Child and Claudia Roden, an authority on Middle Eastern
cooking. It wasn't always so...
I sent my first book proposal to Judith in 1979 and she rejected it,
suggesting that I find another publisher. I did and published "Classic
Chinese Cuisine" with Houghton Mifflin. Judith, it turned out, had already
started working on a book with Irene Kuo. It would be twelve or more years
later before I would get to work with Judith and since then (2 books later)
we have become fierce collaborators. Each book is almost a war, BUT the
final result is somehow worth the effort. She pushes a writer to do their
best, but it is not an easy process. Writing never is.
08/11/07