Category Archives: Videos

Cook Your Way Through The S.A.T. on WTNH

Photo of Charis Freiman-Mendel and Teresa LaBarbera for blog post, "Cook Your Way Through The S.A.T. on WTNH," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Teresa LaBarbera welcomed me to her show, “In The Kitchen,” on WTNH Channel 8.

One of my favorite parts (beside the cooking, of course) of writing and publishing Cook Your Way Through The S.A.T. has been promoting the book through radio, magazine and television interviews. WTNH Channel 8 recently invited me back to film a “back-to-school” segment on their show, Connecticut Style. I made Cacio E Pepe, my favorite comfort food dish that is both easy to prepare and delicious, something that I think is very fitting for students and parents. Kids are stressed out about returning to school (speaking from personal experience) and busy parents are stressed out about not having enough time for anything (my mom can attest.) Cacio E Pepe is a guaranteed stress-reducing recipe, win-win for everyone.

This was my third time on Connecticut Style and possibly the best experience I have had yet. I felt the most comfortable and relaxed and hope I can go back on the show again. For my Connecticut followers, please tune in to watch my segment on Channel 8 at 12:30 pm tomorrow! For everyone else, the episode will be online at 1:30pm, so Google away!

Photo of WTNH channel 8 Back to school segment "In The Kitchen": www.SATgourmet.com for blog post, "Cook Your Way Through The S.A.T. on WTNH," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The day started off bright and early (6 am) for my cooking segment on WTNH channel 8.

Photo of WTNH channel 8 Back to school segment "In The Kitchen": www.SATgourmet.com for blog post, "Cook Your Way Through The S.A.T. on WTNH," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The “Back to School” segment on WTNH was my third cooking segment on “In The Kitchen.” I hope there are many more to come!

Photo of WTNH channel 8 Back to school segment "In The Kitchen": www.SATgourmet.com for blog post, "Cook Your Way Through The S.A.T. on WTNH," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Behind the scenes, my mom had fun snapping pictures of me and my host, Teresa LaBarbera, making Cacio E Pepe!

Photo of WTNH channel 8 Back to school segment "In The Kitchen": www.SATgourmet.com for blog post, "Cook Your Way Through The S.A.T. on WTNH," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Tune in to watch me tomorrow at 12:30 pm on WTNH Channel 8.

Happy Cooking,

Charis

 

David Lebovitz’s Paris

 Photo of The Eiffel Tower for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I’m finally home from my vacation in France, Amsterdam and Berlin, and as with any trip I’ve ever taken, I am experiencing some mixed emotions about being back. I try to lessen these FLUCTUATING feelings by living by  my mom’s MAXIM, “It’s great to travel and it’s great to come home.” I was able to finish off the trip with a short, but oh-so-sweet stop in the city of lights. I spent one week in Paris two years ago and wasn’t as impressed as I had anticipated. During that entire trip, I RELENTLESSLY tried to convince myself that I was as obsessed with the city as most Americans are. I am proud to say that thanks to my most current trip, I am a CONFIRMED Parisian-Lover, and the half-a-day I spent in Paris was, finally, as lovely as I had hoped.

I have one tip for ASPIRING travelers: Before you depart, read a book/s about the places that you are going to visit. During this trip, I read The Sweet Life in Paris, by food-blogger, David Lebovitz. At the back of this fantastic book, Lebovitz recommends restaurants, boulangeries, fromageries, e.t.c in Paris. Coming from someone who has lived there for over a decade, I trust his advice and made a point to stop at some of his holy grail Parisian places.

First Stop: Da Rosa

Photo of Da Rosa for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Restaurant Da Rosa offers traditional and authentic French fare.

Second Stop: Poilâne

Photo of Poilâne bread for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Bread offered at Poilâne bakery has gained the reputation of “best bread in the world” and is inscribed with a cursive “P.”

Photo of Poilâne apple tarts for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

David Lebovitz recommends these “deceptively simple” and incredibly delicious apple tarts from Poilâne.

Third Stop: Ladurée

Photo of Ladurée macarons for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The rose infused macaron I had from Ladurée  was the single best dessert I have tasted. They definitely live up to their reputation.

Photo of Ladurée pastries for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The pastries at Ladurée looked just as divine as the macarons.

Fourth Stop: G. Detou

Photo of G. Detou for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

G. Detou, which translates to “I have everything,” offers specialty foods ranging from chocolate to mustard. David Lebovitz says, “If G. Detou didn’t exist, I couldn’t live in Paris.” Please Note the E. Dehillerin bag in my Dad’s hand.

Charis

  • FLUCTUATING = rise and fall irregularly
  • MAXIM =  a saying
  • RELENTLESS = incessant
  • CONFIRMED = established
  • ASPIRE = hoping to achieve

“The Spanglish Sandwich” Recipe

Photo of The "Spanglish" Sandwich for blog on Recipe of "Spanglish" sandwich, for www.SATgourmet.com, a website by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Adam Sandler enjoying a beer and the world's best sandwich.

Foodies like me always notice food in films. With the exception of “The Hunger Games,” it’s not unusual for me to come home after a movie and whip up one of the dishes I just saw on the big screen (I had no interest in trying cooked frog . . . thanks anyhow, Katniss!).

I recently watched, “Spanglish.” Rotten Tomatoes describes the story  like this: “A Hispanic woman and her young daughter are thrown into the middle of a well-to-do but remarkably dysfunctional family.” Adam Sandler, who plays a top chef in the movie, prepares a sandwich that includes crispy bread, bacon, lettuce, tomatoes, mayo, broiled cheese, and is finished off with a perfectly cooked sunny-side up egg. His choice of food TELEGRAPHS that he’s feeling really low and needs some comfort food.

After watching the movie, I watched the special features and saw the video recipe for this sandwich. I was surprised and excited to find out that this the “Spanglish” sandwich is actually one of Thomas Keller’s original recipes!

Below is my interpretation of the “Spanglish” sandwich. Enjoy!

Photo of all ingredients for blog on www.SATgourmet.com, Recipe of "Spanglish Sandwich," a blog by author of "Cook Your Way Through The S.A.T.," Charis Freiman-Mendel.

Ingredients: 2 slices (1-1.5" thick) of sourdough bread, 4 strips of bacon, 2 slices of Swiss cheese, salt, pepper, lettuce, 2 slices of tomatoes, 1 egg, and nonstick cooking spray or butter

Photo of sourdough bread for blog on Recipe of "Spanglish" sandwich, for www.SATgourmet.com, a website by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.
Preheat oven to the broil setting and place slices of bread in the oven for about 2 minutes on each side.
Photo of swiss cheese on sourdough bread for blog on Recipe of "Spanglish" sandwich, for www.SATgourmet.com, a website by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the Swiss cheese on one slice of bread, and broil for about 2 minutes, or until melted and bubbly.

Photo of bacon for blog on Recipe of "Spanglish" sandwich, for www.SATgourmet.com, a website by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Heat a pan to medium-high and cook the bacon on each side for about 3 minutes, or until golden brown on each side.

Photo of a sunny-side up egg for blog on Recipe of "Spanglish" sandwich, for www.SATgourmet.com, a website by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Heat a pan to medium-high and spray with nonstick cooking spray. Crack the egg into the pan and cook for 2-3 minutes or until the clear surrounding the yolk becomes an opaque white color.

Photo of mayo for blog on Recipe of "Spanglish" sandwich, for www.SATgourmet.com, a website by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Spread mayo onto the other slice of bread.

Photo of assembled sandwich for blog on Recipe of "Spanglish" sandwich, for www.SATgourmet.com, a website by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

On the slice of bread with the cheese, gently slide on the egg and try not to break the yoke. Unfortunately I failed at this! On the other slice, lay down the lettuce, tomatoes and bacon.

Photo of the completed sandwich for blog on Recipe of "Spanglish" sandwich, for www.SATgourmet.com, a website by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The finished product! This might just be the best sandwich in the entire world.

Charis

TELEGRAPHS = conveys

S.A.T. Cookbook Video Contest Finalists Need Your Vote!

The video most-viewed by April 10, 2012 wins 1st prize!

Cook Your Way Through The S.A.T. Video Entry by Alex Zakon:

Cook Your Way Through The S.A.T. Video Entry by Amber Stefanski:

Cook Your Way Through The S.A.T. Video Entry by Justin Quinn:

Cook Your Way Through The S.A.T. Video Entry by Michael Ferandes:

Cook Your Way Through The S.A.T. Video Entry by Ross Scott:

Chocolate Lava Cake Demo

http://youtu.be/hFtaheoQYaU

There’s still time to join the Cook Your Way Through The S.A.T. – SLJ Teen writing contest for middle and high school students.

Hurry!

Charis 🙂

Cooking “Fish In Parchment” WTNH Channel 8

Cook Your Way Through The SAT: WTNH.com

Last Wednesday morning, I cooked my “fish in parchment” recipe from “Cook Your Way Through The S.A.T.” with New Haven News 8 reporters Jocelyn Maminta and Teresa LaBarbera.  Jocelyn and Teresa host the “In The Kitchen” segment of the Connecticut Style program. I was invited to be on the program after my book was published in September, but I had to wait until I had a HIATUS from school. My Thanksgiving vacation was the perfect OPPORTUNITY.

I’ve spent INNUMERABLE hours watching the Food Channel, wondering what it would be like to be a chef on TV. The process of cooking has to be STREAMLINED for television. The segments are short and you have to get to the main points quickly. I got up at 5am the morning of the show to prepare all of my ingredients at home and brought them with me to the studio. The WTNH kitchen does have a working oven, so I cooked a sample of the food but I also had a finished product already prepared.

The hosts made me feel comfortable and I had so much fun chatting with them. When the segment was done, the staff DEVOURED my dish, which I think means it was pretty good! Jocelyn and Teresa invited me back to cook with them again. Next time, I’ll prepare one of my desserts. I can’t wait!

Charis

HIATUS: break
OPPORTUNITY: chance
INNUMERABLE: countless
STREAMLINED: concentrated
DEVOURED: consumed

New Video Posted: Ruby’s Belizean Red Beans

I hope you enjoy this video of Ruby and me cooking the recipe which is on page 126 of “Cook Your Way Through The S.A.T.” I just posted it on my youtube channel. The demo was shot over the summer and I finally finished editing it. Editing takes forever!

 

 

Here’s a copy of the fun fact blurb that goes with  the recipe (p.127 of the book):

Here’s the match test . . . try it and see how you do:

Don’t miss the bonus vocabulary word that Ross adds at the end of the video!

I’m working on editing the blooper video for this demo. It’s really funny.

Charis

For more match tests, fun fact blurbs, vocabulary and recipes, order “Cook Your Way Through The S.A.T.”

Publishing Is Like Renovating A Home.

About 2 1/2 weeks ago, my Mom and I received our first proof of CYWTTSAT. We read through it, found a few mistakes, and sent back our corrections thinking this was the last of editing. After further inspection, my Mom realized there was one more mistake. We called CreateSpace and asked them if they could fix our revisions before sending back another proof and having to wait even longer for publishing. We were informed that it was too late and we would have to hold out for another 2 weeks.

Moral of the story, publishing is similar to renovating a home. The date seems to always be pushed into the future.

Our final proof should be coming in the mail any day now, and once we approve that, the book will be available on Amazon.com and CreateSpace.com in 3 days and in bookstores in 6 weeks!

On another note, I have filmed 2 cooking demos and have so far uploaded 2 demos, 1 blooper, and I am going to upload the last blooper video tomorrow. If you’d like to check out my youtube channel, my username is SATgourmet. You can also watch my videos on my website!

Charis

One Step Closer

Yesterday, my Mom and I talked with Kristin, our representative from Team 3, the design team assigned to my book by my publisher, CreateSpace. Our phone conversation took about an hour, during which we discussed our requirements and the design team’s input. We learned that the entire process of formatting the book could take as long as 5 weeks, including our editing. Consequently, my Mom and I decided to spend the majority of the day editing and revising the book as much as we could, in hopes of keeping the formatting time to a minimum. We sent the revised version to Kristin late in the afternoon on Saturday. The design team formatting commences tomorrow!

Today, I decided to attempt filming the recipe for apple strudel, one of the more challenging desserts in my book, which I am going to have to redo because I didn’t love the outcome. It won’t be a total waste because at least I get to use the material from that video to help future videos.

It’s not an easy process, but it’s well worth it.

Charis

CYWTTSAT

After a long and somewhat grueling process, I am proud to announce that on July 4th 2011, my Mom and I submitted our book to the book formatter/publisher! “Cook Your Way Through The S.A.T.” (also known as: CYWTTSAT) has been a passionate project of ours for about 2 years, and to finally have it almost finished, is surreal!

I’ve started filming a few cooking demos for my website. I plan to cook some of the more challenging recipes in my book, and then post them for anyone who is confused about a particular recipe or just wants to watch a video. Please feel free to comment and request recipes for filming.

Although I absolutely love filming, I have come to realize that it’s not as easy as the television stars of Food Network make it seem. As of now, I’m a bit awkward in front of the camera and slightly shy, but I do think that will change with experience. Cooking on camera can catch all of the mess-ups I experience in the kitchen, and I am going to have a small part at the end of the demo consist of a few bloopers, just to add some more fun!

Charis