Just wanted to alert you to a story about Robert Cooper, a senior in Pulaski County High School's culinary arts program. He is one of six students statewide who has been chosen to work in the kitchen of Guy Fieri, who hosts three programs on the Food Network. Cooper will spend more than eight hours behind the scenes building on the lessons he's picked up in class. It'll be interesting to hear what he learns.

The story ran in today's New River Valley Current. Read it here.

In the kitchen, knives can either be feared or revered.

Franklin D. Roosevelt said "the only thing we have to fear is fear itself," but try telling that to the cook who just lopped off her fingertip trying to slice an onion.

If experience is any indication, she's probably too busy cursing and searching for a Band-Aid.

"Knowledge is power" is probably a better approach for cutlery. Learning how to select the right knife, handle it properly and take good care of it are the trifecta of knife ownership.

But knowledge does not come easily, Grasshopper. Where knives are concerned, home cooks must read a little and practice a lot.

To continue reading this column, click here.

I am constantly receiving press materials about "national months" dedicated to certain food items. Well, here's an interesting one: November is National Georgia Pecan Month.

Notice the Georgia distinction? I found that odd since April is simply National Pecan Month. And Georgia leads the nation in pecan production. Since the national month often corresponds with a harvest time or has some other connection in timing, I'm puzzled about this April vs. November difference. Are the Georgia pecan people just trying to capitalize on the holiday season? It wouldn't be such a bad idea if they were, because so many wonderful holiday recipes incorporate pecans.

But actually, according to the Georgia pecans Web site, the healthy nuts are harvested between October and December. Who knew? Need an excuse to bake a pecan pie? Well, now you've got one: It's pecan season!!

I've never had a pecan pie as delicious as my Grandma Nair's, may she rest in peace. But I wouldn't really call her pie healthy, despite the fact that pecans are one of those good nuts that help lower LDL cholesterol levels. Here are a couple of pecan recipes, including a lighter version of a pecan pie and gluten-free candied pecans. Enjoy!

Light Georgia Pecan Pie with Honey-Pecan Topping
Makes one pie

2 eggs
1/4 cup sugar
1 cup light corn syrup
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 cup chopped Georgia pecans
1 (9-inch) unbaked pie shell or prepared rolled pie dough (formed into a 9-inch pie pan)
Honey Pecan Topping (recipe follows)

1. Preheat oven 375 F.
2. In mixing bowl, beat together eggs, sugar, corn syrup, flour and vanilla until creamy. Stir in Georgia pecans.
3. Pour into pie shell, bake 40-50 minutes or until pie is set.

Honey Pecan Topping
3 tablespoons light brown sugar
1 tablespoon butter
3 tablespoons honey
1 cup Georgia pecan halves

1. In small pot, combine brown sugar, butter and honey.
2. Cook over low heat until comes to a boil, stirring. Stir in Georgia pecans. Remove from heat.
3. During last 5 minutes of baking, remove pie from oven, spread topping evenly over top. Return to oven. Broil until topping is bubbly and golden brown, watch carefully.

Nutritional information per serving (with 9-inch pie shell): Calories 393, Protein (g) 4, Carbohydrate (g) 51, Fat (g) 21, Calories from Fat (%) 48, Saturated Fat (g) 3, Dietary Fiber (g) 2, Sugars (g) 41, Cholesterol (mg) 44, Sodium (mg) 150, Diabetic Exchanges: 3.5 other carbohydrate, 4 fat

Gluten-Free Candied Georgia Pecans
From Chef Lance Gummere, Executive Chef, The Shed at Glenwood, Atlanta, Georgia
Makes 38 2-tablespoon servings

1 lb. shelled Georgia pecan halves
1/2 cup granulated sugar
1/2 cup powdered sugar
oil for frying

1. Drop pecans into boiling water.
2. Boil 1 minute.
3. Drain.
4. Cover drained pecans with both granulated & powdered sugar.
5. Toss until most sugar has dissolved.
6. Drop pecans into fryer at 375 degrees for 1 minute.
7. Drain & spread pecans onto sheet tray to cool.

Note: These are good as a topping for cereals, puddings, yogurt, pancakes or just by themselves.

Nutritional information per serving: Calories 130, Protein (g) 1, Carbohydrate (g) 6, Fat (g) 12, Calories from Fat (%) 83, Saturated Fat (g) 1, Dietary Fiber (g) 1, Sugars (g) 5, Cholesterol (mg) 0, Sodium (mg) 0, Diabetic Exchanges: 1/2 carbohydrate, 2 fat

Jeanna Duerscherl/The Roanoke Times

Metro columnist Dan Casey wrote an interesting column, which ran in yesterday's paper, about the future of the Roanoke City Market Building. Dan's concerned that the nonprofit organization that takes over the building this summer will allow chain restaurants to move in once renovations are complete.

If you have similar concerns or disagree with Dan, feel free to discuss this with him on his blog. I'm here to ask a slightly different question: While the much-needed, long-awaited renovations take place, where will all of our favorite vendors go? Can they find temporary space to fill their needs long enough to weather the storm while still maintaining a presence in the city center?

My colleague Mason Adams quoted Burger in the Square owner Anita Wilson in a story that ran last month. Wilson doesn't think it's reasonable to expect these vendors to return when renovations are complete: "There's no temporary relocation," Wilson said. "You're not going to spend $35,000 to $40,000 on a hood and restaurant equipment and be temporary. ... Wherever these people go, that's where it's going to be. It's not going to be back to the market building."

Wilson makes a good point. How many restaurant-ready-yet-vacant spaces are there in Roanoke right now, much less in downtown Roanoke? Let's brainstorm: The old Howard's Soup Kitchen is empty and would fit more than one vendor, but do they have a hood there? The site of Market Street Pub (formerly Quizno's) is open. The spot next to the Midtown Picnic Club (once Orange Dog) on Campbell Avenue across from Zac's Cafe appears to be open.

What else? And could these vendors expect to be able to pay the rent in these downtown locations? Could they even get a temporary lease? Somehow, I doubt it.

Last year, we shared holiday wish lists, and I thought it would be fun to exchange foodie-related gift ideas this year, as well. Who knows, maybe our loved ones are keeping tabs on this blog? Or maybe it will give us some ideas for other foodies in our lives.

Most kitchen gift ideas need to come straight from the recipient because we all have odd little things we've discovered we need over the past year but haven't had the time, money or inclination to buy ourselves. I, for example, would love to have a candy thermometer. I also need a small roasting rack that will fit down inside my 13-by-9 inch baking pans so I can roast a chicken or a small rack of ribs or what have you without hauling the monstrous turkey roaster out of the basement.

What else? A big strainer, perhaps, to strain the mire poix and herbs out of the broth when I'm making those delicious sauces I recently learned to make. And a good stocking stuffer idea for bakers is a bowl scraper - I've seen cute, brightly colored ones in kitchen shops around town for less than $2 each that would take up far less storage space than a spatula.

Provisions Gourmet and Foodies, both on Franklin Road, sell the most delightful aprons in different patterns. Some of the fabrics are really beautiful, and I believe you can buy full aprons or half aprons. Another great idea is to build a basket of gourmet foods or, if you're on a budget, bake something special for the special person on your list.

Got any other ideas for home cooks or food lovers? What's on your list this year?

www.tasteofhome.com

It's raining, it's pouring, I wish I was at home snoring.

Actually, I wish I was at home with a blanket over my lap, a big mug of hot coffee in one hand and a warm slice of my mom's apple-cinnamon bundt cake in the other hand. It has always been one of my favorite desserts made by Mom, and she used to make it every fall during apple season.

I love it because it bakes up with such a crunchy, sugary crust that it doesn't even need icing or glazing. It's the perfect way to showcase the flavor of fresh apples, which have always been my favorite dessert ingredient. It's also yummy for dessert at night or for breakfast in the morning.

I recently snagged this recipe from my mother and I'm ready to share it. Try making one for Thanksgiving, Christmas or just because!

Mom's Apple Swirl Cake

Prepare ahead: Grease a coated Bundt pan well with shortening and dust liberally with flour.

2 or 3 large, medium crisp apples (about 2 cups), peeled, cored and chopped
3 Tbsp. sugar
1 tsp. cinnamon
2 cups sugar
1 cup vegetable oil
4 eggs
1/4 cup orange juice
2 tsp. vanilla
3 cups flour
1 Tbsp. baking powder
1/2 tsp. salt

1. Mix chopped apples with 3 Tbsp. sugar and 1 tsp. cinnamon. Set aside.

2. Beat together 2 cups sugar and 1 cup vegetable oil.

3. Add eggs, orange juice and vanilla.

4. Sift together flour, baking powder and salt.

5. Add the sifted flour mixture to the creamed mixture and beat until smooth.

6. Pour 1/3 of the batter in the prepared pan, top with the apple mixture. Alternate layers of batter with apples, ending with a layer of batter on top.

7. Bake for 60 minutes at 325 degrees until cake tests done.  Cool on a rack for 15 minutes, then turn over on a plate. Sprinkle with confectioners sugar.

On Oct. 29, a small-business blogger for The New York Times named Bruce Buschel posted the first part of an entry called "100 Things Restaurant Staffers Should Never Do."

I wonder if Buschel, who has been chronicling the opening of his own New York restaurant, could have anticipated the explosive response to that entry. It garnered more than 1,000 comments in a couple of days, with readers across the country sending links to everyone they knew.

I received three e-mails about the list and posted it on my blog on roanoke.com.

Many of Buschel's tips are common sense: Don't let anyone enter the restaurant without a warm greeting, never touch the rim of a glass, never say "I don't know" to a question without adding, "I'll find out."

Why, then, did so many readers (including dozens of folks on my own blog) react as if Buschel had written instructions for finding the Holy Grail? Maybe American diners have been waiting, desperately, for someone to articulate their questions and concerns about restaurant service.

Continue to read this column by clicking here.

Just Born, Inc.

Oh, no they didn't.

Oh, yes they did.

Oh, no they didn't come up with yet another shape for Peeps marshmallow treats.

Oh, yes they did. It's reindeer heads.

Oh, no they didn't create a sleigh pulled by cupcakes with reindeer heads.

Oh, yes they did. And the sleigh is filled with Mike 'n' Ike candies.

Well, now I've seen everything. Until Valentine's Day.

www.foodnetwork.com

I tend to get stuck in a rut when it comes to cocktail party food. I know what's easy to make, so those hors d'oevres make an appearance at any gathering I throw. Meatballs, fruit and veggie trays, cheese and crackers and other standards are tasty and well-loved, but change is good.

I know it's a little risky to try a new recipe on guests, but hey, I'm a risk taker. So when I had a jewelry party at my house on Friday evening, I decided to make a few new things. This chicken satay with peanut sauce emerged as a favorite. It required a little bit of prep work, but boy, was it worth it. The holidays are coming up, and along with them comes a flurry of parties. Perhaps one of you will be able to use this recipe. The marinade would also be delicious for a simple dinner of grilled chicken breasts. Enjoy!

Chicken Satay with Peanut Sauce

2 1/2 pounds boneless, skinless chicken breasts
6 cloves garlic, chopped
4 tsp. ground coriander
4 tsp. light brown sugar
1 Tbsp. black pepper
2 tsp. salt
1/2 cup shoyu (soy sauce)
4 tsp. ginger, chopped
2 Tbsp. lime juice
6 Tbsp. oil (I used canola)

1. Mix together everything except the chicken. Set aside.

2. Cut chicken into 1 1/2 to 2-inch cubes. Add to marinade mixture. Cover, refrigerate and allow to marinate for at least two hours.

3. Thread chicken pieces onto satay sticks. Grill, basting with marinade, until done.

Peanut Sauce
Makes about 2 cups

1 cup chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 Tbsp. honey
1 tsp. cayenne pepper
1/4 cup lime juice
1/4 cup shoyu (soy sauce)
1/2 cup peanut oil

1. Mix all ingredients together. It should have a sweet/hot flavor. Taste and adjust ingredients accordingly. Serve with chicken.

Source: www.cooks.com

Ginny, I will send you an e-mail right now. Please respond with your shipping address and I'll put the book in the mail to you. Sorry to everyone who did not win; I know how excited most of you were about this book. I wish I had a copy for everyone.

Stay tuned for another Cookbook Giveaway before too long!