 April 8th, 2011
05:00 PM ET
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. To Betty Fraser, what's old is new (and delicious) again. Fraser is the co-owner of Grub Restaurant and As You Like It Catering in Los Angeles. She also appeared on the second season of Bravo's hit cooking competition “Top Chef.” Five Ways to Turn an Old-Time Classic into a Modern Day Treat: Betty Fraser
1. Think decadence When updating classics it’s good to think in terms of substitution, so trade out the cheddar with a nice Gruyère or gorgonzola. Adding thyme or basil brings it up-to-date - and if you top it with some crispy chopped bacon, you’ve created an adult version of this comfort food classic." 2. Think carnivorously 3. Think simply 4. Think elegantly 5. Think healthfully While molecular gastronomy and working with complex recipes has its place, classic dishes will never go out of style. But that’s not to say that without a little creativity and experimentation they can’t be brought up-to-date to appeal to the most sophisticated palate. I’m a big believer that cooking should be fun and anyone who has created their own recipe knows what kind of satisfaction that brings. So pull out that old Betty Crocker Cookbook, think about interesting combinations and let it rip!" Betty Fraser will be speaking about how television has changed the culinary industry at the Reality Rocks Expo on Sunday, April 10, in Los Angeles. Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down. |
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I like to replace root beer with Squirt in a float. Yummy and tangy. But lemon sorbet... um, no. Just go with frozen vanilla yogurt if you're going that direction.
With mac-n-cheeze, I like to add curry powder, onions, and garlic to the pasta cooking water, and then put my cheese sauce after the mac is done. I've also thrown in coriander chutney to make green mac-n-cheeze. Delicious. Hot oil is also a good addition if I'm going for some spiciness.
My favorite grilled cheese is actually co-jack on wheat grilled to GB&D status. I also like cheddar grilled cheese, too. But they still need ketchup. Doesn't taste the same without a bit of tomato condiment on the crust.
I like to make grilled cheese with good bread – which I brush the outside of with olive oil – sharp cheddar, and a *hint* of Dijon mustard to bring out the sharpness in the cheddar.
I don't have a sandwich press, but I use a second hot cast iron pan *on top* to press the sandwich flat and grill both side at once. (But you can also use a foil-wrapped brick for this.)
And yeah, I learned this from Alton Brown...but trust me, it's *AWESOME* – you will never go back to Kraft singles in between two slices of Wonder Bread again!
This lady is a twit. Her "green" menu is thoroughly uninspired and assrapingly overpriced. If you really want to punch up your "Mac & Yack," kick it into overdrive with Asiago, Pecorino Romano, Parmesan, Fontina, Mozzerella, white truffle oil and shavings. Toss in a few chunks of lobster, and THEN you'll have Mac & Yack fit for an adult.
Add sauteed prosciutto and peas to your mac and cheese
Add asparagus sour cream and potato chips (at the end) to your tuna casserole
We love you Betty Fraser! Loved seeing you on Top Chef!
That article was a real page filler. I've learned nothing from that waste of space.
...and then you wasted more time by commenting. You must be very bright.
Add some Old Bay seasoning to Mac and Cheese. It is heavenly.
I'm new to the blogasphere and wow, all the judges sitting at their computers, tapping out vitriol.
Folks, there is a world outside and I for one am going to soak up some Vitamin D, take a long walk and jjudge all the fatties, comforting themselves with the carbs that are sure to revisit them one day when they think they are grownups and diabetes, heart disease and cancer are visiting them--permanently. Adieu!
Wow, you must be new! It is sad at how many nasty posts there are, but then there are many who like to make positive comments and learn something new here, and make friends. Happy sunning and don't forget the sunblock! :)
Do you even know what 'decadence' means? I would not eat any food that has displayed signs of decadence.
There is more than one definition. I'm pretty sure they're going with the "unrestrained or excessive self-indulgence" definition.
I really liked Betty when she was on 'Top Chef'. A top-notch, down-to-earth chef who didn't take **** from anyone...well, from just Marcel.
Angry Vegan,
Everything is bad for you in excess...including bad humor and trolling.
...and an excess of sticks up the behind. Try pulling some out. More than 0 is too many.
"excess .... bad humor" Really? There's no such thing as too much humor – of any kind.
Spelling nazi's
Grammar nazi's
Now .... Humor nazi's? That's insane.
Just trying to control your little piece of the world, eh? Sad ........ very sad.
It's not funny when people constantly make fun of you, ONLINE, behind their computers, for your eating style. Because you are different.
It's so easy to be a bigot when you can't look someone in the eye.
Very nice ideas, simple and delicious. And a sorbet float with fruit seltzer in a tall glass: gorgeous. Cooking is fun. Create. Enjoy.
Angry Vegan,
Stop persecuting people who don't eat meat. Your jokes are just lame. Grow up.
And your lack of a sense of humor is sad and frustrating.
Sad because you don't see the humor in what AV is saying.
Frustrating because you can't see that AV is (I believe) merely reflecting back the the ridiculousness of the stance of militant vegans.
Build a bridge and get over it.
No. 1, not all vegans are militant.
No. 2, I hear YOUR hammers right now. How about you take your own advice.
Never did, or would, say all vegans are militant – because they aren't. The fact that you leapt up and took a defensive stance indicates a bullseye for me. (yay me!)
The hammers you hear are the ones in your own head trying to reconstruct the loss of your sense of humor. (boo you!)
Sad, very sad.
Nothing says a root beer float like fruit juice and lemon sorbet.
My two cents? If youre gonna drink a root beer float, youre not doing it because youre trying to watch your weight. Youre doing it because you wanna indulge in a classic.
Root beer float = vanilla ice cream + root beer + float(?)
Did you read it!? "So if you’re looking for something lighter and healthier,..." If not, go have yourself a root beer float, and btw, the float is what the ice cream does when you add it to root beer, geez.
*facepalm*
As to number four, I once got in huge trouble as a kid when a waitress explained to my family that one of the specials was Chicken Pot Pie, and without missing a beat, I replied "Cool! Three of my favorite things!"
Mine, too. Not necessarily in that order. ;-)
I like the way you think.
hahaha
It's all good, friend. Just being supportive of the clan. ;)