By Alicia Kelso
Home and food expert Sandra Lee has revolutionized the way people think about the concept of "homemade." With her trademark 70/30 Semi-Homemade culinary point of view, which combines 70 percent ready-made products with 30 percent fresh and creative touches, Sandra is recognized as the foremost advocate to the over-extended homemaker, and has translated her recipes onto her TV show, Semi-Homemade with Sandra Lee on the Food Network.
On Wednesday, Nov. 19, from 7-8:30 p.m. at Easton Town Center's Barnes & Noble, Sandra will be signing copies of her new must-have cookbooks at a Semi-Homemade Cocktail Hour. The books include Semi-Homemade Money Saving Meals; Semi-Homemade Fast-Fix Family Favorites; and Semi-Homemade Desserts 2, and retail $19.95 apiece. The books are available at www.amazon.com.
Before her trip to Columbus, Sandra sat down with CityScene to talk about her culinary point of view, her money-saving tips and the secret of her longevity.
CityScene: How important is the concept, or your food philosophy, of semi-homemade now with the dismal economy and especially at holiday time?
Sandra Lee: In today’s economy while the desire to prepare homemade goods may always be there, the time and money sometimes are not. At Semi-Homemade, we try always to focus on being ahead of trends and identifying the needs of overextended, budget-conscious homemakers. I call them "home heroes" because of the heroic job they do every day. A family of four can have an affordable meal without the shopping or the cleanup time of eating at a home. My mission was to write cookbooks to show home heroes, women who want and need to do it all, how to put special meals on the table at home that save time and money and create a family environment.
With the holidays fast approaching, there are so many different ways to make the grocery store work for you. Why not take advantage of time-savers? Entertaining is about connecting with your guests and making sure they enjoy themselves. I offer tips and tricks that make entertaining doable and affordable in my cookbooks and on my Web site www.semihomemade.com. Semi-Homemade shortcuts will give you everything you need to create an incredible holiday while allowing you time to enjoy it too.
CS: Why do you think some people may be apprehensive or intimidated even to explore semi-homemade?
SL: There are a lot of people who say they “can't cook." The beauty of Semi-Homemade is that the recipes are fail-proof. You take items that you may already have in your pantry – store-bought, pre-packages goods and combine 30 percent fresh ingredients and you’ll have a meal in minutes that tastes like a meal made from scratch. The 70/30 concept doesn’t leave as much room for error and I receive positive feedback from the beginner to the experienced cook and even from children who like to cook with a parent.
People don’t like change, but what they don’t realize is everyone is living the Semi-Homemade way. We all buy groceries from the grocery store. We’re modern people, with overstretched schedules, commitments and overburdened budgets. I’m simply giving people the tools and options they need to make life simpler and sweeter.
CS: Why is it important to have the consistent décor and cocktails, etc. – the details – with a meal? How can you stick to a frugal decorating theme?
SL: The Semi-Homemade concept is applicable to cooking, decorating, gardening, entertaining, crafting and more, to allow people time to live better. Whenever you are entertaining, think about what time of year you’re hosting your soiree and what you want to communicate to your guests. There are many ways to stick to a budget when you’re planning a party. Buffets and potlucks are great. Everyone will feel included and it encourages people to indulge.
CS: Are you ever surprised your philosophy has translated into such a wonderful success - 3 million books, awards, etc.??
SL: I am happy that Semi-Homemade is able to help so many busy Americans. The awards surprise me, but I knew Semi-Homemade was needed and would be helpful to the modern professional and homemaker.
When I was studying at Le Cordon Bleu, there were recipes that had 27 ingredients that took hours to create. I thought, "Who in real life has the time and energy to make this recipe?" I saw that there are many store-bought products that share the same ingredient base. Instead of buying seven different spices, you could buy a pre-made seasoning package that has everything you need in it. By doing this you cut the steps to your recipe down significantly. You also save money because you are buying one bottle or package of seasoning instead of seven bottles. It is a very practical way of cooking and I’m glad it resonates.
CS: How do you keep coming up with fresh, new recipes and ideas? Where do you draw your inspiration?
SL: I draw inspiration from everything – a hair pin, a blouse, fruit, traveling – everything can be creative and fun. I also like brainstorming. I wrote Semi-Homemade Money Saving Meals in 2007 because I thought consumers would need cost-cutting tips in the near future. I’m always thinking about what would make our heroes of the home's lives easier everyday.
CS: What is the secret to your longevity?
SL: My show, Semi-Homemade Cooking with Sandra Lee on the Food Network is a ton of fun for me! Everyone and everything inspires me to keep the show fresh. The show is my job. Fortunately for me, I love my job.
CS: Finally, what can Columbus audiences expect with your visit?
SL: This is my most ambitious national book tour and I am thrilled to add three new must-have cookbooks to the Semi-Homemade collection: Semi-Homemade Money Saving Meals, Semi-Homemade Fast-Fix Family Favorites and Semi-Homemade Desserts 2. Each book features hundreds of full-color, how-to recipe photos and go-to dishes to ensure budget cooking and time-saving success.
The people of Columbus can expect a good time and everyone will leave feeling as though they have a new arsenal of information to help make their lives easier. I look forward to sharing Semi-Homemade tips that will provide Columbus families with practical solutions to create dramatic results, for all aspects of their lives.
See you on Wednesday, Nov. 19 at the Barnes & Noble Easton Town Center at 7 p.m. for my Semi-Homemade Cocktail Hour!
Sandra Lee was kind enough to share some simple holiday menu ideas with CityScene, included below:
Menu:
Appetizers
Sausage-Stuffed Mushrooms
Prep 25 minutes Bake 15 minutes; Makes 28 servings
Nonstick cooking spray, Pam®
28 large white button mushrooms (each about 2 inches in diameter)
1 tablespoon extra virgin olive oil, Bertolli®
1 pound spicy pork sausage, Jimmy Dean®
2 teaspoons Greek seasoning, McCormick®
1⁄2 teaspoon salt
1 package (10-ounce) frozen chopped spinach, cooked and well
drained, Birds Eye®
1 jar (4-ounce) chopped pimiento, drained, Dromedary®
1⁄3 cup shredded Romano cheese, DiGiorno®
2 eggs, lightly beaten
1. Preheat oven to 350 degrees F. Lightly spray a baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop the mushroom stems; set aside.
2. In a large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese, and eggs; stir to combine.
3. Stuff each mushroom with about 2 tablespoons of the sausage mixture, pressing firmly into the mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing is heated through. Sprinkle with additional Romano cheese (optional).
Gorgonzola Pear Toasts
Start to Finish 25 minutes; Makes 40 pieces
1 baguette, cut into 1⁄4-inch-thick slices
2 tablespoons extra virgin olive oil, Bertolli®
1 package (8 ounces) cream cheese, Philadelphia®
4 ounces crumbled Gorgonzola cheese, Athenos®
2 cans (15 ounces each) sliced pears in juice, drained, Del Monte®
1⁄2 cup candied pecans, chopped, Emerald®
2 tablespoons finely chopped fresh parsley
1. Preheat oven to 400 degrees F. Lightly brush 1 side of each baguette slice with oil. Place baguette slices on baking sheet. Toast in preheated oven for 5 to 7 minutes or just until beginning to brown. Let cool.
2. Meanwhile, in a small bowl, combine cream cheese and Gorgonzola cheese, stirring until well mixed. Spread toasts with cheese mixture. Top with pear slices and chopped candied pecans. Sprinkle with parsley.
Entree
Pork Tenderloin with Holiday Chutney
Prep 25 minutes Roast 10 minutes; Stand 10 minutes; Makes 8 servings
My Grandma Lorraine loved chutney because you can make it ahead of time using dried fruits from the cupboard. Just treat the tenderloins to an oil and spice rub and pull the chutney out of the fridge. The pumpkin pie spices smell heavenly—and save time too.
FOR HOLIDAY CHUTNEY:
3⁄4 cup dried apricots, chopped, Sun-Maid®
3⁄4 cup white cranberry juice, Ocean Spray®
1⁄2 cup frozen chopped onions, Ore-Ida®
3⁄4 cup red wine vinegar
2 tablespoons sugar
2 teaspoons pumpkin pie spice, McCormick®
3⁄4 cup dried cranberries, Ocean Spray®
1⁄4 cup chopped pecans, Diamond®
FOR PORK TENDERLOIN:
1 tablespoon dried sage, McCormick®
1 tablespoon garlic salt, Lawry’s®
2 teaspoons black pepper
1 21⁄2-pound pork tenderloin, trimmed
2 tablespoons extra virgin olive oil, Bertolli®
Hot rice (optional)
1. For Holiday Chutney, in a medium saucepan, combine apricots, white cranberry juice, and onions. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Transfer apricot mixture to a medium bowl; set aside. Add vinegar, sugar, and pumpkin spice to the saucepan. Simmer until sugar has dissolved. Stir in cranberries; let stand for 5 minutes. Strain apricot mixture; stir into cranberry mixture. Stir in pecans. Set aside.
2. For Pork Tenderloin, preheat oven to 400 degrees F. In a small bowl, stir together sage, garlic salt, and pepper. Using your fingers, rub sage mixture on all sides of pork tenderloin. Set aside.
3. In a large skillet, heat oil over medium-high heat. Cook pork in hot oil until browned on all sides. Transfer to a baking sheet. Roast pork in preheated oven for 10 to 15 minutes or until an instant-read thermometer inserted in center of tenderloin registers 160 degrees F.
4. Let tenderloin stand for 5 minutes before slicing. Place tenderloin
slices on a bed of hot rice (optional). Serve with Holiday Chutney.
Side
Early Peas and Haricots Verts in Garlic Herb Sauce
Prep 15 minutes; Makes 12 servings
1 bag (16-ounce) frozen haricots verts (green beans), C&W®
1 bag (16-ounce) frozen early harvest peas, C&W®
1 tablespoon water
4 strips bacon, chopped
1 cup slivered red onions
1-1⁄4 cups half-and-half or light cream
1⁄4 cup cognac
1 packet (1.6-ounce) garlic herb sauce mix, Knorr®
Salt and black pepper
1. In a microwave-safe bowl, combine frozen green beans and peas. Add the water; cover and heat on high setting (100 percent power) for 8 to 10 minutes or just until vegetables are tender, stirring once.
2. Meanwhile, in a large saucepan, brown chopped bacon. Drain all but 1 tablespoon of the bacon fat from the pan. Add slivered onions; cook until softened. Add half-and-half and cognac to saucepan; whisk in dry garlic herb sauce mix. Bring to a boil, stirring constantly; reduce heat. Simmer, uncovered, until thickened.
3. Drain green beans and peas. Add to pan with sauce; stir to coat vegetables. Season to taste with salt and pepper.
Dessert
Bourbon Sweet Potato Pie
Prep 30 minutes Bake 1 hour 8 minutes; Cool 2 hours Makes 8 servings
1 frozen deep-dish piecrust, Marie Callender’s®
1 bag (24-ounce) frozen cut sweet potatoes, Ore-Ida® Steam n’ Mash
1⁄4 cup butter, melted
11⁄4 cups sugar
2 eggs, lightly beaten
1 can (5-ounce) evaporated milk, Carnation®
1⁄4 cup bourbon, Jim Beam®
2 teaspoons pumpkin pie spice, McCormick®
Purchased caramel sauce (optional)
Chopped toasted pecans (optional)
1. Preheat oven to 400 degrees F. Let piecrust thaw for 10 minutes. Prick the bottom and sides of crust with a fork. Bake on a baking sheet in preheated oven for 8 minutes.
2. Meanwhile, prepare sweet potatoes as directed on package. Mash cooked sweet potatoes with butter. Stir in sugar, eggs, evaporated milk, bourbon, and pumpkin spice; pour into pie shell. Leaving pie on baking sheet, bake for 10 minutes.
3. Reduce oven to 350 degrees F and continue baking for 50 to 60 minutes or until a knife inserted 1 inch off-center comes away clean. Cool for 2 hours before slicing. Drizzle individual slices with caramel sauce and sprinkle with toasted pecans (optional).
Drink
Pomegranate Champagne Punch
Start to Finish 10 minutes; Makes 16 servings
3 cups pomegranate juice, Pom®
3 cups white cranberry juice, Ocean Spray®
1⁄2 cup pomegranate liqueur, Pama®
2 bottles (750 milliliters each) extra-dry Champagne, Korbel®
Ice
1. In a punch bowl, combine pomegranate juice, white cranberry juice, and pomegranate liqueur. Slowly add the Champagne; stir. Serve in ice-filled glasses.
Quick-Fix Holiday Tips from Sandra Lee:
1. Expect unexpected guests. Shortbread, biscotti, pirouettes, truffles, and fine chocolates go well with coffee or liqueur and can be kept indefinitely.
2. Give a frozen pie scratch appeal. Brush the top of a frozen apple pie with melted butter and sprinkle with cinnamon sugar during the last ten minutes of baking. When serving, sprinkle the plate with cinnamon and serve warm with a spoonful of mascarpone cheese lightly dusted with cinnamon.
3. Add aromatics. Heat purchased gravy with bay leaves, peppercorns, dried herbs, or pearl onions to make it smell homemade. Pour it in a gravy boat and it’ll be your little secret.
4. Greet guests with no-bake sweets. Dip candy canes in melted chocolate and let them harden on waxed paper. Arrange on a tray for guests or wrap in bow-tied cellophane to give as gifts.
5. Show your holiday spirits. Skewer fresh cranberries on a 4-inch bamboo skewer
for a colorful cocktail swizzle. Or drop a few berries into a glass of Champagne to
add a splash of color.