The Governors Ball, the celebration following the 82nd annual Academy Awards ceremony at the Kodak Theatre on Sunday, will showcase a décor reminiscent of the late 1930s, a “Streamline Moderne” style with a contemporary edge — beaded fiber-optic chandeliers, a grand sweeping staircase, tables draped in satins and a color palette of copper, amethyst, platinum and slate charcoal.

The theatrical presence is intended to make guests feel as if they’ve stepped into a vintage Hollywood club setting — “with a 2010 face lift,” says ball producer Cheryl Cecchetto.

And for the 16th consecutive year, celebrity chef and restaurateur Wolfgang Puck has custom-designed the menu — including an updated twist on a classic chicken pot pie, signature dishes such as smoked salmon Oscars, and pastry chef Sherry Yard’s gold-dusted Oscars.

“We cast star-quality ingredients and keep the focus on the flavor. Our art is on the plate for everyone to savor and enjoy,” notes Puck.
He’ll be serving a sit-down dinner to 1,500 in the Grand Ballroom at Hollywood & Highland Center in Hollywood with a team of 300 chefs in the kitchen and 600 servers.

“It’s always a challenge, mainly to get the food out on time. After the ceremony, every one is really hungry,” says Puck. “People who come to the ball really eat — and some ask for seconds.”

Tray-passed hors d’oeuvres — among them tempura shrimp and lobster; mini Kobe burgers; wasabi pea crusted crab cakes; smoked salmon pizza; black truffle and ricotta cheese pizza; vegetable spring rolls; and chicken pot stickers — will get the evening off to a delicious start, greeting guests on arrival at the ball.

Large sushi and seafood stations, outside the ballroom, will offer a variety of rolls (tuna, vegetable, California, etc.) along with shrimp, lobster tails, crab legs, oysters and mussels with cocktail, mustard and remoulade sauces for dipping.

The dinner first-course will be an individual potato galette topped with crème fraîche, house smoked salmon and baby greens and served with passed warm brioche. Next up is the chicken pot pie entree.

Puck says he was looking for something different that could be served hot and fast.

“We’ve never done a chicken pot pie. We used to do it a few times when CUT (Puck’s Beverly Hills steakhouse) first opened and it is very comforting. The pot pie is a familiar thing, but we wanted to make it more exciting by adding shaved black truffles to both the filling and dough,” says Puck, adding that the creation has a puff pastry top (no crust) and will be baked and served in individual terrines with rice pilaf on the side.

Individual baked Alaskas with espresso ice cream, chocolate sorbet and toasted meringues will be the dessert finale. In addition, an extensive chocolate (lollipop chocolates, macaroons, truffles, fruits) and champagne bar (with Moët & Chandon Nectar Imperial Champagne) will be featured.

Floral designs, a mix of orchids, calla lilies, roses, tulips, exotic leaves set in an eclectic collection of ceramic, glass and metal containers, by Mark Held, co-owner of Mark’s Garden in Sherman Oaks, will highlight the table decor.

“The elegant night spots of Hollywood in the late ’30s were our inspiration,” notes Held.

There will be 15 different combinations and about 20,000 stems in the art nouveau floral sculptures of various sizes and shapes.

Tightly clustered bouquets gathered and angled in tall glass cones will tower above some tables while others will have low floral centerpieces. Mirrored bases and copper-toned votives along with small cabaret lamps will cast an indirect glow across the tables.

Jeffrey Kurland, an Oscar-nominated costume designer (Bullets Over Broadway, 1994), the chair of this year’s ball, has designed special attire for the cocktail waitresses, the all-female orchestra, waiters and Puck.

Moët & Chandon will be pouring Grand Vintage 2003 Champagne (debuting for the first time at the Oscars; it will be available to consumers this fall) throughout the evening. Wines from Newton Vineyards — a chardonnay and cabernet sauvignon — will be served with dinner.

A special Golden Glamour cocktail featuring Moët & Chandon’s Imperial Champagne, will also be available to guests. And for those who will be viewing the Oscars on TV, it’s easy enough to recreate the cocktail at home:

Golden Glamour

4 ounces Moët & Chandon Imperial Champagne
1/4 ounce (about 11/2 teaspoons) Navan (natural vanilla liqueur)
1 1/2 ounces passion fruit juice
Mint sprig, to garnish

Combine first three ingredients in a champagne coupe. Garnish with a fresh mint sprig.

Makes 1 serving.

For fast and flavorful weeknight meals, think deli meats. But don’t think about sandwiches.

The beauty of deli meats — thinly sliced ham, turkey, chicken and beef — is that they are moist, flavorful, easy to work with and already cooked.

This makes them perfect heat-and-eat ingredients for fast meals.

But this is not to suggest dining on lunch box castoffs.

I make a mean spaghetti carbonara by sauteing (for about 2 minutes) some chopped deli ham and smoked turkey breast in olive oil and garlic.

Add cooked pasta, plain yogurt and grated Parm and you’re done.

A similar approach can be used with sliced roast beef for an easy beef stroganoff.

And don’t forget, just about any chopped deli meat will work in omelets and frittatas, as well as on pizzas.

In this easy risotto, I used diced and crisped turkey breast to up the meaty, savory notes. Ham or prosciutto would be great, too.

Time: 45 minutes, including prep

Creamy Risotto with Crisp Smoked Turkey

Servings: 4

4 tablespoons butter, divided

4 ounces smoked deli-sliced turkey breast, chopped

1 large yellow onion, diced

1 1/2 cups Arborio rice

1 cup white wine

1 quart chicken stock or broth, warmed to a simmer

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup grated Parmesan cheese

In a medium skillet over medium-high, melt 2 tablespoons of the butter. Add the turkey and sauté until browned and crisp, about 5 minutes. Transfer to paper towels to drain, then set aside.

In a large saute pan over medium-high, melt the remaining 2 tablespoons of butter. Add the onion and saute for 4 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring constantly, until completely absorbed.

Add half of the chicken stock or broth, stir several times, then let simmer until nearly completely absorbed. Continue adding stock, 1/2 cup at a time and stirring constantly until absorbed between each addition.

When all of the stock has been added and absorbed, the rice should be tender, but still just barely firm at the center. Stir in the cinnamon, salt and pepper.

Add the cheese and mix until melted and creamy. Adjust seasonings. Divide the risotto between serving plates, then top with crispy smoked turkey.

Per serving: 514 calories; 203 calories from fat; 23 g fat (12 g saturated; 0 g trans fats); 68 mg cholesterol; 40 g carbohydrate; 26 g protein; 1 g fiber; 1,356 mg sodium

These sauteed breasts with pineapple and jalapeno chilies get plenty of flavor literally piled on. (AP)

Boneless, skinless chicken breasts may be great nutritionally speaking, but they can fall pretty flat when it comes to flavor.

Consider that a plus, a healthy blank canvas on which other flavors can shine. And there are two techniques that can make that easier — cooking them quickly to avoid drying them out and using the cooking process to create a flavorful pan sauce.

Quick and even cooking is easiest when the chicken breasts are thin. Thick breasts take longer to cook and are more likely to become dry. While you can buy thin-sliced breasts, it’s cheaper to buy regular breasts and pound them thin.

To do this, place the chicken breasts on a clean surface, cover them with plastic wrap, then pound them to a uniform thickness using the flat side of a meat mallet, a heavy skillet or a rolling pin.

Next, take advantage of the cooking process to make a sauce. When chicken (or any meat) is cooked in a pan, browned bits stick to the bottom. Once the chicken is done, those bits are easily turned into a sauce.

To do this, dredge the flattened fillets in flour lightly seasoned with salt and pepper. Sauté the seasoned chicken breasts in a nonstick skillet using olive oil blended with a small amount of butter.

After the chicken breasts are golden-brown and cooked through, transfer them to a plate and cover with foil to keep warm. Now return the pan to the heat and add liquid — wine, broth, juice or water. This is called deglazing. Scrape the pan with a wooden spoon and bring to a simmer.

You also can add other ingredients to the sauce, such as mushrooms, diced onion and herbs. Simmer the sauce until thickened (or add a bit of cornstarch mixed with a tablespoon or two of cool water).

In this recipe for chicken breasts with pineapple and jalapeño chilies, the fruit is caramelized with brown sugar before garlic and minced hot peppers are added. To finish the sauce, the pan is deglazed with a blend of pineapple and orange juice, then thickened with cornstarch.

Sautéed Chicken Breasts with Pineapple and Jalapeño Chilies

Servings: 4

4 boneless, skinless chicken breasts (about 11/4 pounds)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
12-ounce package fresh pineapple chunks (13/4 cups)
1/2 cup orange juice
1/2 teaspoon cornstarch
1 tablespoon brown sugar
2 jalapeño chilies, seeded and minced
2 cloves garlic, minced
2 tablespoons chopped cilantro

Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.

In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.

In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.

While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.

Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.

Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.

Per serving: 268 calories; 70 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 76 mg cholesterol; 19 g carbohydrate; 28 g protein; 1 g fiber; 133 mg sodium

Are you ready to crack the Parm?

I’m referring to Parmigiano Reggiano, that sharp-tasting cheese that’s the perfect topping to many an Italian dish. I also prefer mine as a stand-alone treat — the cheese provides a big burst of flavor and it coats your tongue in a way that brings to mind the Japanese concept of umami, the so-called “fifth taste” of savory.

Fortunately, the folks at Whole Foods are as passionate about Parmigiano Reggiano as I am. And their passion is translating into a one-of-a-kind national event. On Feb. 27, at 3 p.m., Whole Foods stores across the country will be cracking open one of those 85-pound wheels of Parm, each aged for more than 24 months.
Read the full story

By DIANE ROSSEN WORTHINGTON

I created this recipe when fussy food-loving vegetarians were coming to dinner. I wanted something slightly unusual but speedy to prepare. The result was a bit hit at our table. Everyone loved this combination of sturdy portabella mushrooms combined with tomatoes and creamy cannelini beans. The touch of tarragon brings all of the flavors together.

Portabella mushrooms are used here for their rich meaty texture and flavor. Portabellas are larger brown cremini mushrooms. It’s important to remove the inner gills of the mushroom with a spoon so the mushrooms won’t exude a dark liquid. Otherwise the stew might be too soupy.

If you like a smoky flavor, look for fire-roasted diced tomatoes. Canned cannelini beans work fine in this recipe but remember to drain them well. Try this on a cool day by itself in a bowl or serve it atop soft corn polenta, risotto or your favorite pasta. A California zinfandel would be a lovely accompaniment.

Portabella Mushroom, Tomato and White Bean Ragout

Serves 4-6

2 tablespoons olive oil

3 medium leeks, light green and white part, cleaned and finely chopped

2 pounds portabella mushrooms, trimmed and chopped

1 (141/2-ounce) can diced tomatoes in juice

1 tablespoon fresh finely chopped tarragon or 1 teaspoon dried

Favorite seasoning salt

Freshly ground black pepper

1 tablespoon balsamic vinegar

2 tablespoons creme fraiche or whipping cream

1 cup rinsed cooked cannelini beans

Heat the oil in a large skillet over medium-high heat. Saute the leeks until softened and lightly browned, about 5 minutes.

Add the mushrooms and stir to evenly distribute. Cook until softened, about 4-5 more minutes.

Add the tomatoes and tarragon and simmer until the mixture is nicely browned and thickened, about 5 minutes. Stir with a wooden spoon breaking up the tomato pieces as they soften.

Add the salt and pepper and balsamic and bring to a boil on high heat. Reduce the liquid until it is glaze-like. Reduce the heat and add the cream and beans and mix to combine. Heat for another minute.

Taste for seasoning.

Advance preparation: Can be prepared 4 hours ahead, covered and reheated gently.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks and is a James Beard award-winning radio show host. Contact her at www.seriouslysimple.com.

This shrimp and egg fried rice timbale, from TV chef Ming Tsai, contains ingredients symbolic of fertility and fidelity. (Bill Hogan / Chicago Tribune - MCT)

As the old gasoline ad urged, put a little tiger in your tank — and your dinner plans — this Valentine’s Day.

Feb. 14 also is the Chinese or lunar new year — the Year of the Tiger.

And who better to put the spice into festive fusion dishes for two than that champion of East-West cooking, Ming Tsai?

Read the full story

With Parmesan cheese, heavy cream, bacon and puff pastry, this quiche sounds like a diet killer. But with 242 calories per serving, it actually isn’t all that bad. And all those ingredients are so happiness-inducing, it’s worth every calorie anyway.

The recipe starts from a basic quiche equation, a mess of eggs whisked with some heavy cream, salt and pepper. But rather than a traditional pastry crust, I went with a lighter, and delightfully fattier, puff pastry.

To up the savoriness, I added cooked bacon and grated Parmesan. What you do after that depends on your inspiration. You could use a bit of the bacon fat to saute onions and mushrooms, then add those. Thinly sliced scallions also would be a fine choice.

If you do add mushrooms, be sure to cook them until the moisture they release (this happens after several minutes of sautéing) has simmered off. You don’t want a watery quiche.

This quiche comes together in about 45 minutes. It also can be made a day ahead and refrigerated.

Serve it slightly warmed or at room temperature.

Bacon and Parmesan Cheese Quiche

Servings: 6

1 sheet frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)

4 eggs

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

8 strips bacon, cooked, cooled and crumbled

1/2 cup grated Parmesan cheese

Heat the oven to 375 degrees Fahrenheit.

On a lightly floured surface roll out the puff pastry until it forms about a 12-by-12-inch square. Carefully fit the pastry into a 9-inch tart pan with a removable bottom. Gently press the pastry into the edges, then pass a rolling pin over the top to trim off any excess dough.

Top the pastry with a sheet of parchment paper, then place a second (slightly smaller) tart or pie pan into the tart. Bake for 12 to 15 minutes, or until lightly browned. Remove the tart shell from the oven, leaving the top pan in the tart, and set aside to cool slightly. Increase oven temperature to 400 degrees.

While the quiche shell bakes, in a medium bowl whisk together the eggs, heavy cream, salt, pepper, garlic powder and thyme. Stir in the bacon and 1/4 cup of the Parmesan cheese. Carefully transfer the egg mixture to the cooled tart shell, then sprinkle the remaining cheese over it.

Bake for 18 to 20 minutes, or until the eggs and cheese are lightly browned and puffed. Cool slightly before serving.

Per serving: 242 calories; 169 calories from fat; 19 g fat (9 g saturated; 0 g trans fats); 166 mg cholesterol; 4 g carbohydrate; 13 g protein; 0 g fiber; 670 mg sodium

The recipe for romance: Combine one part floral bouquet, one part fine red wine and one part luscious dinner entree.

You know where to get the flowers, and you can confer with your favorite wine merchant when it comes to buying a fine wine that fits your budget.

But the meal is where your talents will shine when you’re cooking a Valentine’s Day meal with your partner.

Forget trendy; forget experimental cuisines. A romantic dinner shouldn’t surprise the taste buds.

Instead, look to culinary classics for inspiration and prepare time-honored beef stroganoff. The dish is familiar and comforting yet seductive in its richness.

Read the full story

Super Bowl XLIV is coming to Miami on Sunday, and, well, OK, the Divas won’t be there — but we’ll be near a big-screen TV with an excuse to create some attention-grabbing noshes.

While cold brews and hot wings are top picks for the guys, this sippy sweet will keep the kids happy, a yummy concoction from our pals at the Dairy Council of Florida, who are rolling out a new healthy kids initiative in schools with the NFL.

Just 200 calories a serving and cinch to throw in the blender so you can get back to checking out those cute football players.
Read the full story

Question: A recipe calls for anchovy. All I know is that it is a salty fish. Can you give me some information on it, particularly how to reduce the salt content? Is there a substitute for it? — Faye, Greenacres

Answer: Anchovies are a small variety of sea fish of the herring family, with silvery sides and greenish-blue backs. They are generally caught for the canning industry, mostly in the Mediterranean Sea and the Atlantic Ocean along Southern Europe. They are rarely available fresh even in Europe.

These sardine-sized fish are most commonly available here in flat vacuum-packed cans in fillet form, or sometimes in glass jars, both preserved in oil and salt. The jars are preferred by the cognocenti for superior flavor. Anchovies may also be available whole in specialty markets, dry-packed in salt.

Beware that anchovies have a strong flavor, and it may take some time getting used to. They are generally used though only as an accent, both in cooked and uncooked dishes. It is quite pricey, too, although a little does the job adequately. Their other characteristic is strong saltiness, as you have pointed out.

Read the full story