Oprah is a true American icon. Talk show host, actress, producer, philanthropist and media proprietor, she is the living embodiment of the American dream. She came to nation-wide attention with her multi-award winning show THE OPRAH WINFREY SHOW, which was nationally syndicated from 1986 to 2011. She has been called “The Queen of All Media”, but she is much more than just a TV star, she is also the greatest BLACK philanthropist in American history, and is currently Americas only Black Billionaire. She is considered by some as the most influential woman in the world. Born in Mississippi, she grew up in Milwaukee and latter in Tennessee. Starting her career in TV at the age of 19, co-anchoring on the local evening news show, eventually transferred to a day time talk show. Her trail included local talk shows and even a stint as a host for Dialing for Dollars. That led to a move to Chicago and a major change in her life.  At WLS-TV she took over AM-CHICAGO, the lowest rated show in that city, but soon moved it to #1, beating out the then “King Of Talk Shows”  Phil Donahue. Her show was renamed The Oprah Winfrey Show and expanded to 1 hour. There was no looking back after that.

The show got national syndication she became day-time TV’s biggest star. TV columnist Howard Rosenberg said, “She’s a roundhouse, a full course meal, big, brassy, loud, hyper, laughable, loveable, soulful, tender, low-down, earthy and hungry.” The show started out classified as tabloid talk, but Oprah soon moved on to a more meaningful approach, covering topics such as geoponics, spiritualty and meditation.

In 1989 she produced the drama miniseries THE WOMEN of BREWSTER PLACE and a spin-off BREWSTER PLACE. As president of HARPO Productions (Oprah spelled backwards) she helped launch the cable network OXYGEN, and also changed Discovery Health Channel into a new channel called OWN: Oprah Winfrey Network which launched in 2011.

In 1993 she hosted a primetime interview with MICHAEL JACKSON, which became the fourth most watched event in American television history, with an estimated viewership of 36.5 million. In 1985 she co-started in the Steven Spielberg film THE COLOR PURPLE, in which she was nominated for an Academy Award for Best Supporting Actress. In 1998, Oprah started and produced the film BELOVED, based on the Pulitzer Prize winning novel by Toni Morrison. Her co-star Thandie Newton said of Oprah, “a very strong technical actress and it’s because she’s so smart. She’s acute. She’s got a mind like a razor blade.” Oprah voiced Gussie the goose for CHARLLOT’S WEB and the voice of Judge Bumbleden in the Bee Movie. The “OPRAH EFFECT”, is a very real cultural phenomenon.  A recommendation for her book-club means a sure bestseller. It is estimated that she brought more than 1.5 million votes to Barack Obama in the 2008 Presidential election.

She has co-authored 4 bestselling cookbooks: In the kitchen with Rosie: Oprah’s Favorite Recipes (1994) The OPRAH Magazine Cookbook – with an introduction by Oprah Winfrey (2008) O, The Oprah magazine Cookbook (2008) The Best Life Diet Revised and Updated (2008) And O, The Oprah Magazine, is one of the bestselling magazine, on super-market and book stores across the nation. Oprah continues the lead the way in business, publications, and movies and also in matters of spiritual enrichment. She is one truly amazing person, and we are lucky to have her in our lives.

Oprah Winfrey and Rosie Daley on “Oprah, Where Are They Now?”

James Garr

Headstaff Writer

CookingOnTV.net

    

Cookbook, “In The Kitchen With Rosie”

Oprah’s Favorite Recipes

BLACK HISTORY MONTH FOOD RECIPES

BLACK HISTORY MONTH RECIPES

OPRAH’S TARRAGON CHICKEN

Cooking spray

4 (4oz.) chicken breasts, skinless, boneless

¼ tsp. Salt

¼ tsp. ground Black Pepper

½ cup Low-fat Sour Cream

2 Tbs. Honey Mustard

1 tsp. dried Tarragon

Coat a nonstick skillet with cooking spray. Place over med-high heat until hot.

Sprinkle Chicken (both sides) with Salt and pepper

Add chicken to pan; cook 5 min. on each side or until done. Transfer to a platter, keep warm

Stir Sour Cream, Mustard and Tarragon into pan, cook until thoroughly heated

Spoon sauce over Chicken.  Side dishes of a steamed vegetables and a Rice pilaf if great.

GEORGE WASHINGTON CARVER’S PEANUT CANDY

2 cups Sugar

2 Tbs. Peanut Butter

½ cup Milk

In a med. Sauce pan over high heat, combine all ingredients, bring to a boil and cook for 5 min.

Remove from heat and beat until cool. Break in to pieces and store in a covered container.

LOUIE ARMSTRONG’S RED BEANS and RICE with PICKLED PORK

Pickled Pork:

½ cup Yellow Mustard Seeds

1 Tbs. Celery Seeds

2 Tbs. Tabasco sauce

1 Bay Leaf

1 ½ Tbs. Salt

12 Black Peppercorns, whole

6 cloves Garlic, cracked

2 Lb. Boneless Pork But, cut in to 2 inch cubes

In a Lg. sauce pan, over med-high heat, combine all ingredients, Except PORK boil 3-4 min. cool to room

temp In a large bowl place Pork and pour mixture, cover and refrigerate for 3 days.

Red Beans and Rice:

1 lb. dried Red Beans, picked to remove rocks and stuff, soaked overnight in room-temp water

1 Onion, chopped

6 Green Onions, chopped

7 Garlic cloves, minced

½ cup Parsley, chopped

1 rib Celery, chopped

½ cup Catsup

1 Green Bell Pepper, seeded and chopped

1 Tbs. Worcestershire sauce

2 tsp. Tabasco sauce

2 Bay leafs

1 tsp. dried Thyme

Salt and ground Black pepper to taste

1 lb. Andouille sausage, cut to 1 inch pieces

1 lb. Pickled Pork, cut in to 1 inch pieces

Drain and rinse beans, place in to a lg. pot (6-8qts.) add 3qts. Water and cover. Turn heat to high and

bring to boil, reduce heat to med and simmer for 1 hr. check and stir often, made sure beans do not

stick and the water stays above the beans, add more when necessary. Add all ingredients and

simmer 1 ½ – 2 hr. until liquid thickens

For the RICE:

2 cups Long grain White Rice

4 cups Water

1 tbs. Vegetable Oil

I Tbs. Salt

In lrg. Sauce pan over high heat, add oil until is hot, add Rice and stir to coat and begins to turn opaque.

Add water and Salt, bring to a boil, reduce heat to low (as low as it can) cover and let cook (do not lift

the lid to peek) for 20mins. Turn off heat and let rest for 5-8 min. fluff with a fork.

To serve:

In a bowl place a large scoop of rice (1/2 cup) and an equal amount of beans. Have crusty French bread

and a bottle of hot sauce available.

HENRY GATES’S HARVARD BEETS

¾ cup Sugar

4 tsp. Corn Starch

1/3 cup White Vinegar

½ cup Beet Juice (add water if necessary)

1 (15oz.) cans Sliced Beats, drained

3 Tbs. Butter

¼ tsp. Salt

!/4 tsp. ground Black Pepper

In Lrg. Sauce pan, over med-high heat, add Sugar, Corn Starch, and Vinegar, stir to combine and bring to

a boil, cook 3-5 min.

Lower heat to low, add Beats, simmer covered 10-12 min.  Remove from heat and add Butter, stir gently

to mix, Salt and Pepper to taste.

MAYA ANGELOU’S CHICKEN AND PEACHES SALAD

2 Chicken Breasts, cooked, skinned, cooled, cut into 1 inch cubes

3 oz. Neufchatel cheese, room-temp.

¼ cup Mayonnaise

1 Tsp. Fresh Basil, chopped

½ tsp. Salt

¼ tsp. grown White Pepper

1 (16oz.) can Peaches (juice packed), drained, diced, 1 inch pieces

½ cup Cashews, toasted and chopped

½ cup celery, chopped

4 Bib Lettuce leaves

In a lrg. Bowl, combine Cheese, mayonnaise, Basil, Salt and pepper, add Chicken, Peaches, Cashews and

Celery, and toss well. Chill in refrigerator for 1 hr.

To serve: spoon the salad onto the lettuce leaves

PATRICK CLARK’S LEMMON PUDDING CAKE with RASPBERRIES

4 Eggs, separated

1 ¾ cup Sugar

¼ cup flour

1 cup Lemon juice

¼ tsp. Salt

1 ¼ cups Milk

4 cups Raspberries

BLACK HISTORY MONTH RECIPES (cont.)

LEMMON PUDDING CAKE with RASPBERRIES (cont.)

8 sprigs fresh Mint

Preheat oven to 350F degrees

Whip Egg yolks and 1 cup sugar until it reaches the ribbon stage. Add Flour and mix well

Whisk in the Lemon juice, Salt, and milk until combined.

In separate bowl, whip Egg Whites until soft peaks form. Add ½ cup sugar, and whip to stiff peaks.

Gently fold Egg whites in to Lemon mixture

Pour batter in to  parchment lined 9X13 inch cake pan and bake for 30 min, or until lightly browned.

Remove the cake from the oven and let cool slightly, then refrigerate for 1 hr. Flip cake on to a flat

surface and cut into 8 (3inch) squares

For sauce:

Reserve 16 raspberries for garnish. Puree the remaining Raspberries with the remaining ¼ cup sugar for

2 min. until smooth. Strain through a fine sieve.

To serve: spoon some sauce in the center of each plate and top with a piece of cake, Place 2 Raspberries

and a mint sprig in the center of each cake.

                               ANDREW  ZIMMERN

                           “Bizarre Food” TV Show

                                  Cookingontv.net

                                Celeb of the month

                       Andrew Zimmern discusses his                                               druggie and homeless past. 

        

Bizarre Foodshost Andrew Zimmern is going to be profiled onNightlinetonight (barring breaking news, etc.), and apparently he discusses his history of drug abuse with hostJohn Berman in pretty graphic detail. Zimmern has discussed his addictions in the book Second Chances: Top Executives Share Their Stories of Addiction and Recovery by Gary Stromberg, but this interview reveals a period of his life in which he was squatting in abandoned buildings in lower Manhattan and stealing purses to support his habit. In his words, he was “the guy you crossed the street to avoid if you walked by me in New York.” The folks at Nightline sent us a partial transcript, below.

Berman: It was a serious drug problem?

Zimmern: Oh very serious. Yeah – hard drug addict, alcoholic, la package totale.

Berman: So, we’re not talking about like dabbling in drugs?

Zimmern: Oh, no no no we’re talking about – let me see if I can paint the picture for you: I lived in an abandoned building in lower Manhattan; one that we squatted – a bottle gang and I. I would steal purses off the backs of chairs in those swanky little cafes on Madison Avenue, run down the side street, leap the wall at Central Park and 5th Avenue, get on the subway, go down to the lower east side and sell the credit cards and passports that were in the purses for money to support my drug and alcohol habit.

And then go to sleep at night on a pile of dirty clothes in this abandoned building and I sprinkled a bottle of Comet Cleanser around so the rats and roaches wouldn’t cross over at night so I could pass out in some peace and quiet and that’s what I thought was normal. That’s how I lived for a year – no showering, I was the guy you crossed the street to avoid if you walked by me in New York.

Berman: It’s amazing. I mean, looking at you now, you look like my Uncle Murray. But it was that bad?

Zimmern: It was worse than that. I’d rather not scare you too much but you’re living the life where you are constantly beat up, abused, abusing other people, doing something horrifically shameful and tawdry things that crater your soul – you give away pieces of yourself that you swear you would never do. You know, I swore I would never talk to you like this and then reach into your jacket and take your wallet and those are the things that you do when you are being driven by the insanity and the compulsion of alcohol and drug addiction.

Berman: How much of a role in your life does that period now play?

Zimmern: The largest. I don’t know how to phrase it any other way. Any decision that I make, anything that I do, every single consideration of my day goes through the prism of what my former experience has been. And I have a life based on completely different principles now and I try to stick with those. I think it has been the secret to my success.

Cookingontv.net

    TEN VEGAN 4TH OF JULY RECIPES FOR A DELICIOUS                                        CELEBRATION

It’s finally Fourth of July weekend, the time of year where you can shamelessly flaunt your American flag T-shirt collection, blast Bruce Springsteen from your backyard, and stock up on all of your favorite traditional cookout foods. But while everyone else is filling up on burgers and mystery dogs, try serving up some of these vegan Fourth of July recipes for a healthy, food restriction-friendly alternative.

When it comes to summer parties, there are certain staple foods everyone expects to be served. If you’re an animal-product eater, then you probably look forward to juicy burgers, traditional hot dogs, and creamy potato and pasta salads, but if you’re a vegan? You dread the words “barbecue” on the party invitation, because you know everything there will have meat, cheese, mayo, or some other food item you can’t eat. So what’s a vegan to do? Believe it or not, there’s still a way to enjoy all of the classic cookout foods without compromising your diet or the taste of the food.

Since there has never been a true cookout without burgers, dogs, and kabobs, here are 10 vegan Fourth of July recipes to satisfy all of your summer food cravings and your dietary requirements:

1. Tamale Burgers

There are a million ways to make vegan burgers, but Fo Reals Life gives them a unique and spicy twist. Made of fresh ingredients including peppers, onions, and corn, this burger brings the heat.

2. Portobello Pups

If you thought being vegan meant you couldn’t eat a hot dog, you thought wrong. Instead of cooking mystery meat, Love & Lemons uses fresh portobello mushrooms and a homemade mustard marinade to create a brand new and vegan-friendly twist on an American classic.

3. Herby Picnic Potato Salad

Green Kitchen Stories takes the potato salad game to the next level. Seasoned with fresh herbs and olive oil, the diced apples add a nice, juicy crunch to an already mouthwatering salad.

4. Vegan Chili with Homemade Vegan Sour Cream

It may be hot outside, but it’s never too hot for a spicy bowl of chili, especially when it’s as tasty as this one from Oh She Glows. Overflowing with amazing beans, vegetables, and spices, this 100 percent vegan chili even comes complete with homemade “sour cream.” Vegan eating doesn’t get much better than this.

5. Simply Seedy Slaw

Any good summer cookout serves up good old-fashioned slaw, but instead of serving up a mayo-heavy recipe, try Cookie and Kate’s vegan alternative. Cheap and easy to make, it’s a garlic-filled, crunchy side everyone will want seconds of.

6. Grilled Turnips

You’ve grilled peppers and onions, pineapple and tomatoes, but have you ever tried a turnip? Naturally Ella did, and even made a delicious dill olive oil with it. A creative cookout idea, you’ve never had kabobs like these.

7. Buffalo Chickpea Burgers

Though they require a delicate hand to make, Fo Reals Life’s buffalo chickpea burgers are well worth the extra effort. Hot, spicy, and surprisingly juicy, these bold burgers will be a big hit.

8. Broccoli Tahini Pasta Salad

Is it really a cookout if there is no pasta salad? If you’re looking for a vegan version of the Fourth of July staple, Love & Lemons’ broccoli tahini one may be perfect for you. Loaded with fresh vegetables tossed in a tangy dressing, it has everything a good pasta salad should: crunch, cream, and incredible taste.

9. Curried Vegetable Polenta Kabobs

Anyone can throw together a vegetable kabob, but Naturally Ella takes it a step further by adding polenta to the skewer. Fresh, juicy, and distinctively flavorful, these are not your average kabobs.

10. Green Garden Hummus

It might be all about the red, white, and blue on the Fourth of July, but this year, add a little green to the table in the form of Cookie + Kate’s garden hummus. Creamy, rich, and loaded with healthy ingredients, this is one dish you’ll want to make again.

COOKINGONTV.NET

          CELEB CHEF FOR THE OF

         AUGUST AND SEPTEMBER

                 SIBA MTONGANG  

A LOOK INTO CELEBRITY CHEF SIBA’S RISE TO FAME

Posted on November 18, 2014

For many South African’s, we’ve been privileged to come to know and love a young 29 year old food writer and TV Chef called Siba. And apparently, we’re not the only ones to absolutely adore her fresh and natural approach to cooking, life and all things fun. She has become a huge hit in the UK on the UK Africa Channel, with one critic alleging that she’s giving Nigella a run for her money…

An interesting start and a change of career

Sibahle Mtongana (Siba) grew up in East London where her parents encouraged her to eat healthily (her mom was diabetic, so healthy food options were always a must in the household). She grew up loving to cook and whilst her mom made the breakfasts and lunches at home, Siba cooked the evening meal – meat, 3 veg and rice or samp and beans.  So her start in the world of food was explored early on.  Pretty soon, it was time to leave the nest and start her studies in Cape Town which led her not only to a thriving career, but she also ended up meeting her graphic designer husband Brian in the Cape. For those who regularly watch Siba’s show, you’ll probably know Brian quite well, as he is always enjoying meal times with his wife and their young son. It’s a real family affair.

Once Siba completed her degree in Food and Consumer Science at Cape Technikon, she was desperate to become a food buyer for Woolies, but fate stepped in and she landed the plum role of Assistant Food Editor at Drum Magazine, eventually becoming Food Editor for the publication 2 years later.

Getting ahead

So, with a great start in food media, Siba’s career started to take off. She landed a TV series called Cooking with Siba which aired on the Africa Channel in 2010. Using her own original recipes for the show, her dishes offered traditional fare with an international twist so that audiences abroad could adapt the recipes in line with ingredients available in their countries. Food Network began to see a rising star, but they would have to wait patiently for Siba to start work on Siba’s Table which they were keen to start shooting, as Siba revealed that she was pregnant with her son. After the birth of her first child, Siba began writing recipes for and filming her new series called Siba’s Table, which is currently on our DSTV Food Network Channel (175). Siba is currently also a judge on Chopped South Africa.

What makes Siba so unique?

The series is recorded in the Cape and gives viewers an insight into her childhood by showcasing many of her family dishes…all of which come with Siba’s own little modern twists and changes, making them extra special and interesting. Siba writes the recipes herself, sources the ingredients, does all the prep, gets a little glammed up (at least we think so…she always looks gorgeous) and then films the most wonderful meals that South Africans have come to know and love – a braai with friends, a picnic on the beach, cocktails with mates, traditional Sunday lunch, etc.

And she always has friends and family over to enjoy the meals or drinks together. And that’s something else that we love about her – simple, tasty meals that are easy to prepare and perfect for sharing with family and friends. No pretentious food…just hearty meals enjoyed with laughter and fun times. As Siba tells City Press in a recent article, ‘This is really who I am,’ she says. ‘It’s acting out my own life. It feels completely natural.’

Cook up a simple meal for friends with Siba

If you’re looking for a wonderful quick lunch to throw together for friends, why not try Siba’s Pesto Chicken Penne and follow it up with Siba’s Perfect No-Cook Cheesecake? We guarantee you will love the flavours and you’ll be very impressed at just how simple and easy to prepare these dishes are. Go on, give it a bash and tell us how it went. Better still, tell us what you love most about Siba in the comments section below, we would love to hear from you!

This entry was posted in Culinary CoursesInspiration 

Part of the Invictus Education Group

International Hotel School is registered as a Private Higher Education Institution with the Department of Higher Education and Training for the qualifications as per registration no.2000/HE07/005. Provisionally registered as a Private College with the Department of Higher Education and Training for the qualifications as per registration no. 2009/FE07/077.

The International Hotel School (PTY) Ltd herein after referred to as International Hotel School

Copyright © International Hotel School (PTY) Ltd Reg No. 1992/006526/07.