Nuwe resepte

Rocco DiSpirito praat oor sy nuwe Italiaanse kookboek en olyftuin

Rocco DiSpirito praat oor sy nuwe Italiaanse kookboek en olyftuin


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Rocco DiSpirito het 'n geruime tyd afgehou om kinders by plaaslike skole in New York te leer hoe om gesond te eet, terwyl hy voorberei het op sy nuutste kookboek, Eet dit nou! Italiaans.

Kom op 25 September, Eet dit nou! Italiaans kombineer DiSpirito se kookmetodes met Italiaans-Amerikaanse geregte wat minder as 350 kalorieë bevat. Maar dit is nie die enigste ding op DiSpirito se bord nie - hy dink daaraan om syne uit te brei Eet dit nou! Vragmotor na Los Angeles in die komende ses maande, is hy ook van plan om met sy New York-vragmotor te begin aflewer, en hy begin in September 'n nuwe gesonde eetprogram.

Ons gesels met DiSpirito by die bekendstelling van Nestlé met die nuwe Coffee-Mate Natural Bliss oor sy tyd in Sorrento, Italië, en die ondergang van die Italiaans-Amerikaanse kombuis.

Vertel ons dus van u reis! Wat het jy in Italië geleer?
Dit het soos kookskool gevoel, want ek is weer daaraan herinner dat sjefs te veel aan kos doen. Daarom het ek spesifiek saam met mammas daar gewerk en nie met professionele sjefs nie. Mammas is waar dit is, veral in Italië. Ma's bestuur die hele wêreld daar.

Hoe moes jy daaraan dink om daar te kook?
Hulle respekteer werklik wat elke bestanddeel bydra tot 'n gereg, en doen niks om die bestanddeel in die pad te steek nie. Hulle sê gedurig: "Nee, moenie dit daar insit nie! Dit het nie swartpeper nodig nie, geen pepperoncino, geen pietersielie, geen kruie meer nie." Ons in Amerika is altyd op soek na 'n groot geur, maar ons het nie die bestanddele nie, daarom voeg ons geurmiddels by om die smaak voortdurend te laat gebeur. Terwyl 'n tamatie vir hulle 'n handgranaat is, moet hulle net die lont aansteek. Hier moet ons die bom bou.

Ons het so 'n wonderlike Italiaans-Amerikaanse toneel hier.
Baie mense dink aan New York as die 21st streek van Italië vanweë sy Italiaanse kos, maar dit is regtig nie. Italiaans-Amerikaners, toe hulle hiernatoe kom, moes nuwe bestanddele aanneem wat nie soveel smaak het nie. Hulle is nie noodwendig plaaslik verbou nie. Hulle vergoed dus deur meer suiker en meer vet by die kos te voeg.

So eindig ons met Olive Garden, waar alles drie-kaas en vier-kaas is en iets wat 400 kalorieë behoort te wees, is 1200 kalorieë.

Het jy al gehoor van Marilyn Hagerty? Sy het virale geword nadat sy 'n positiewe resensie oor Olive Garden geskryf het.
Ek was nie daarvan bewus nie, maar ek is bly sy het 'n positiewe ervaring gehad.

Wel, so waarom Italiaans vir u eerste boek met een etnisiteit?
Ek wou vat Eet dit nou! in 'n rigting wat etniese kosse geskei het en slegs een op 'n slag op die etnisiteite gefokus het. Ek het begin met wat ek gedink het die gewildste etniese kos in die land was, en ek hoop om daarna asiaties te doen en Latyn, en gaan voort om na hierdie lande te reis om te leer hoe hierdie geregte eintlik die oorspronklike manier is. Ek baseer my makeover daarop, in teenstelling met wat ons dink ons ​​beste raaiskoot is oor hoe dit gemaak word.


Met nuwe kookboek, geleer lesse, probeer Rocco DiSpirito om terug te keer

NEW YORK – Rocco DiSpirito bied 'n waarskuwingsverhaal vir al die voormalige sjefs.

Soms speel roem hard. En dit sal nie huiwer om u af te haal nie, hoe ernstig u kombuis ook al is. So was dit met DiSpirito, wat in 'n oogwink van kulinêre superster na reality -TV -uitbranding gegaan het.

Maar die verhaal van DiSpirito is nog nie klaar nie. En die morele kan nog wees dat volharding en talent kan seëvier.

Ek het langs die pad 'n paar belangrike dinge geleer, ” het hy onlangs gesê terwyl hy uit sy nuwe boek gekook het, “Rocco's Real Life Recipes ” (Meredith Books). “Nee. 1, moenie meer byt as wat u kan kou nie. Dit was 'n redelike groot les vir my. ”

Deesdae kou DiSpirito baie minder. Sy restaurante en televisieprogramme is weg. Sy nuwe kookboek het 'n stil uitrol gekry. En hy spandeer tyd saam met familie en vriende terwyl hy liefdadigheidswerk doen.

Dit is 'n onwaarskynlike formule vir 'n herbegin, en dit werk dalk net.

DiSpirito was jare lank ongelooflik veilig. In 1997 het hy die restaurant Union Pacific in New York geopen vir lof. Die tydskrif Food & amp Wine het hom in 1999 aangewys as die beste nuwe sjef en 8221. 'n Jaar later noem die tydskrif Gourmet hom die opwindendste jong sjef van die land.

In 2003 speel hy in 'n NBC -werklikheidsprogram, “The Restaurant, ”, wat die opening van 'n tweede eetplek, Rocco ’s 22nd Street, sou vertel. 'N Jaar later het sy kookboek, “Flavor, ” 'n James Beard -toekenning gewen.

Toe verkrummel dinge. Die vertoning en die nuwe restaurant het sterk begin, maar dit is spoedig afgeskakel, deels danksy binnegevegte tussen DiSpirito en sy sakevennoot. Intussen het DiSpirito Union Pacific verlaat, en 'n nuwe kookboek is gepan.

Ek het gedink ons ​​verskille kan oorkom word. Op 'n manier was hulle meer getrou aan hulself as ek, het DiSpirito gesê oor sy sakevennote uit daardie era. Ek moes eerlik met myself gewees het. ”

'N Paar jaar later se wonde lek, loop 'n pasgemaakte DiSpirito terug. Hy het gasvry verskyn op Bravo ’s “Top Chef ” en NBC ’s “Today ” show, het 'n nuwe kookboek en is in gesprek oor 'n nuwe televisieprogram.

As Rocco werklik weer wil kook, dan wag 'n terugkeer op hom, 'het Dana Cowin, hoofredakteur van die tydskrif Food & amp Wine, gesê. Vir my is dit waar hy skyn. Hy is 'n goeie kok.

Maar dit vereis dat ons fokus op 'n enkele projek en om sy passie te plaas, en hy het baie passie in een projek. ”

Om die herpogingspoging van DiSpirito ’ in kennis te stel, is 'n nuwe missie en om mense terug te keer na die kombuis. En hy klink feitlik evangelies oor die triumviraat van kos, familie en vriende.

Hy prys die toenemende fokus van Amerika op kunsmatige bestanddele van hoë gehalte, maar hy is bekommerd dat dit kan grens aan obsessie, wat uiteindelik afbreuk doen aan wat hy as die werklike waarde van kook en eet beskou. Wat saam met mense is. ”

Dit is nie baanbrekerswerk nie, en DiSpirito erken dat hy 'n oorvol veld betree.

Daar is beslis baie mense wat met die huiskok probeer praat, en hy het gesê. Maar daar is nie baie professionele sjefs wat dit doen nie. ”

Hy het die vaardighede gebruik en het geleer toe hy 16 was by die Culinary Institute of America en in restaurante van Parys tot Boston geslyp om aan te toon dat alledaagse bestanddele tuis die lustige, groot, kragtige ” tuis kan produseer geure wat mense van restaurantkos verwag. Dit kan die nuwe DiSpirito -tydskrif Rachael Ray en Gourmet in gelyke dele maak.

Wat nog moet sien, is of dit is wat mense wil hê. Dit was haar alledaagse aantrekkingskrag wat Ray na bo gedruk het. Amerikaners assosieer kookkuns soos DiSpirito met kieskeurigheid en voel miskien nie dat sy truuks in hul kombuise hoort nie.

Miskien in afwagting hiervan, het DiSpirito gekies vir 'n intuïtiewe benadering vir sy nuwe kookboek, een wat inkopies en maaltydbeplanning vergemaklik en fokus op resepte wat 30 minute of minder neem om voor te berei.

Hy hou ook van voorbereide bestanddele, dikwels onder handelsnaam. Dit is waar die realisme 'n bietjie gly. 'N Paar van die koper wat DiSpirito beoog, sal waarskynlik soek na sy gunsteling handelsmerk marinara.

Resepte loop van 'n gebraaide salm met miso -marmelade tot 'n hoenderrisotto van kitsrys en rotisserie -hoender.

As die laaste item vir 'n sjef van DiSpirito se kaliber onwaarskynlik lyk, is dit sy punt. DiSpirito is 'n sjef sonder 'n restaurant, en laat hom kook soos die res van ons. En hy vind dat hy daarvan hou.

Ek is redelik tevrede met hoe dit is om nie bekommerd te wees oor die daaglikse bestuur van 'n restaurant nie, en hy het gesê. Ek moet meer as ooit kook, en ek moet dit doen om die rede wat saak maak, om ander mense te geniet. ”

Garnale Parmigiano Met Wit Bone En Olywe

Resep aangepas uit “Rocco's Real Life Recipes ” deur Rocco DiSpirito (Meredith Books, 2007).

2 blikkies (15 onse elk) cannellinibone

½ koppie olyfolie -bruschetta -bolaag of ander olyfolie (soos tapenade) (sien opmerking by die winkel)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pond medium garnale, geskil, are en sterte verwyder

1 koppie gerasperde Parmigiano-Reggiano-kaas

¼ koppie gekapte vars platblaar-pietersielie

Om boontjies voor te berei: Meng boontjies, marinara en olyfolie in 'n groot braaipan oor medium hoë hitte. Geur met sout en peper. Tersyde gestel.

Om garnale te braai: Voorverhit intussen braaikuiken tot hoog. Smeer foelie-uitgevoerde braaikuikenpan met olie. Rangskik garnale op foelie. Geur liggies met sout en peper. Sprinkel garnale eweredig met kaas. Plaas die garnale vir 3 tot 5 minute onder die braaikuiken of tot die kaas borrel en goudbruin word.

Om te bedien: Verdeel boontjies in 4 groot bakkies. Sit garnale oor hulle. Besprinkel met pietersielie. Bedien.

Koper se opmerking: As jy nie olyfolie kan kry nie, gebruik gekapte olywe.


Met nuwe kookboek, geleer lesse, probeer Rocco DiSpirito om terug te keer

NEW YORK – Rocco DiSpirito bied 'n waarskuwingsverhaal vir al die voormalige sjefs.

Soms speel roem hard. En dit sal nie huiwer om u af te haal nie, hoe ernstig u kombuis ook al is. So was dit met DiSpirito, wat in 'n oogwink van kulinêre superster na reality -TV -uitbranding gegaan het.

Maar die verhaal van DiSpirito is nog nie klaar nie. En die morele kan nog wees dat volharding en talent kan seëvier.

Ek het langs die pad 'n paar belangrike dinge geleer, ” het hy onlangs gesê terwyl hy uit sy nuwe boek gekook het, “Rocco's Real Life Recipes ” (Meredith Books). “Nee. 1, moenie meer byt as wat u kan kou nie. Dit was 'n redelike groot les vir my. ”

Deesdae kou DiSpirito baie minder. Sy restaurante en televisieprogramme is weg. Sy nuwe kookboek het 'n stil uitrol gekry. En hy spandeer tyd saam met familie en vriende terwyl hy liefdadigheidswerk doen.

Dit is 'n onwaarskynlike formule vir 'n herbegin, en dit werk dalk net.

DiSpirito was jare lank ongelooflik veilig. In 1997 het hy die restaurant Union Pacific in New York geopen vir lof. Die tydskrif Food & amp Wine het hom aangewys as die beste nuwe sjef in 1999. 'n Jaar later het die tydskrif Gourmet hom die opwindendste jong sjef van die land genoem.

In 2003 speel hy in 'n NBC -werklikheidsprogram, “The Restaurant, ”, wat die opening van 'n tweede eetplek, Rocco ’s 22nd Street, sou vertel. 'N Jaar later het sy kookboek, “Flavor, ” 'n James Beard -toekenning gewen.

Toe verkrummel dinge. Die vertoning en die nuwe restaurant het sterk begin, maar dit is spoedig afgesluit, deels danksy die geveg tussen DiSpirito en sy sakevennoot. Intussen het DiSpirito Union Pacific verlaat, en 'n nuwe kookboek is gepan.

Ek het gedink ons ​​verskille kan oorkom word. Op 'n manier was hulle meer getrou aan hulself as ek, en DiSpirito het gesê oor sy sakevennote uit daardie era. Ek moes eerlik met myself gewees het. ”

'N Paar jaar later se wonde lek, loop 'n pasgemaakte DiSpirito terug. Hy het gasvry verskyn op Bravo ’s “Top Chef ” en NBC ’s “Today ” show, het 'n nuwe kookboek en is in gesprek oor 'n nuwe televisieprogram.

As Rocco werklik weer wil kook, dan wag 'n terugkeer op hom, het Dana Cowin, hoofredakteur van die tydskrif Food & amp Wine, gesê. Vir my is dit waar hy skyn. Hy is 'n goeie kok.

Maar dit vereis konsentrasie op 'n enkele projek en sy passie en hy het baie passie in een projek. ”

Om die herpogingspoging van DiSpirito ’ in kennis te stel, is 'n nuwe missie en om mense terug te keer na die kombuis. En hy klink feitlik evangelies oor die triumviraat van kos, familie en vriende.

Hy prys die toenemende fokus van Amerika op kunsmatige bestanddele van hoë gehalte, maar hy is bekommerd dat dit kan grens aan obsessie, wat uiteindelik afbreuk doen aan wat hy as die werklike waarde van kook en eet beskou. Wat saam met mense is. ”

Dit is nie baanbrekerswerk nie, en DiSpirito erken dat hy 'n oorvol veld betree.

Daar is beslis baie mense wat met die huiskok probeer praat, en hy het gesê. Maar daar is nie baie professionele sjefs wat dit doen nie. ”

Hy het die vaardighede gebruik en het geleer toe hy 16 was by die Culinary Institute of America en in restaurante van Parys tot Boston geslyp om aan te toon dat alledaagse bestanddele tuis die lustige, groot, kragtige ” tuis kan produseer geure wat mense van restaurantkos verwag. Dit kan die nuwe DiSpirito -tydskrif Rachael Ray en Gourmet in gelyke dele maak.

Wat nog moet sien, is of dit is wat mense wil hê. Dit is haar alledaagse aantrekkingskrag wat Ray na bo gedruk het. Amerikaners assosieer kookkuns soos DiSpirito met kieskeurigheid en voel miskien nie dat sy truuks in hul kombuise hoort nie.

Miskien in afwagting hiervan, het DiSpirito gekies vir 'n intuïtiewe benadering vir sy nuwe kookboek, een wat inkopies en maaltydbeplanning vergemaklik en fokus op resepte wat 30 minute of minder neem om voor te berei.

Hy hou ook van voorbereide bestanddele, dikwels onder handelsnaam. Dit is waar die realisme 'n bietjie gly. 'N Paar van die koper wat DiSpirito wil bereik, sal waarskynlik soek na sy gunsteling handelsmerk marinara.

Resepte loop van 'n gebraaide salm met miso -marmelade tot 'n hoenderrisotto van kitsrys en rotisserie -hoender.

As die laaste item vir 'n sjef van DiSpirito se kaliber onwaarskynlik lyk, is dit sy punt. DiSpirito is 'n sjef sonder 'n restaurant, en laat hom kook soos die res van ons. En hy vind dat hy daarvan hou.

Ek is redelik tevrede met hoe dit is om nie bekommerd te wees oor die daaglikse bestuur van 'n restaurant nie, en hy het gesê. Ek sal meer as ooit moet kook, en ek moet dit doen om die rede wat saak maak, om ander mense te geniet. ”

Garnale Parmigiano Met Wit Bone En Olywe

Resep aangepas uit “Rocco's Real Life Recipes ” deur Rocco DiSpirito (Meredith Books, 2007).

2 blikkies (15 onse elk) cannellinibone

½ koppie olyfolie -bruschetta -bolaag of ander olyfolie (soos tapenade) (sien opmerking by die winkel)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pond medium garnale, geskil, are en sterte verwyder

1 koppie gerasperde Parmigiano-Reggiano-kaas

¼ koppie gekapte vars platblaar-pietersielie

Om boontjies voor te berei: Meng boontjies, marinara en olyfolie in 'n groot braaipan oor medium hoë hitte. Geur met sout en peper. Tersyde gestel.

Om garnale te braai: Voorverhit intussen braaikuiken tot hoog. Smeer foelie-uitgevoerde braaikuikenpan met olie. Rangskik garnale op foelie. Geur liggies met sout en peper. Sprinkel garnale eweredig met kaas. Plaas die garnale vir 3 tot 5 minute onder die braaikuiken of tot die kaas borrel en goudbruin word.

Om te bedien: Verdeel boontjies in 4 groot bakkies. Sit garnale oor hulle. Besprinkel met pietersielie. Bedien.

Koper se opmerking: As jy nie olyfolie kan kry nie, gebruik gekapte olywe.


Met nuwe kookboek, geleer lesse, probeer Rocco DiSpirito om terug te keer

NEW YORK – Rocco DiSpirito bied 'n waarskuwingsverhaal vir al die voormalige sjefs.

Soms speel roem hard. En dit sal nie huiwer om u af te haal nie, hoe ernstig u kombuis ook al is. So was dit met DiSpirito, wat in 'n oogwink van kulinêre superster na reality -TV -uitbranding gegaan het.

Maar die verhaal van DiSpirito is nog nie klaar nie. En die morele kan nog wees dat volharding en talent kan seëvier.

Ek het langs die pad 'n paar belangrike dinge geleer, ” het hy onlangs gesê terwyl hy uit sy nuwe boek gekook het, “Rocco's Real Life Recipes ” (Meredith Books). “Nee. 1, byt nie meer af as wat u kan kou nie. Dit was 'n redelike groot les vir my. ”

Deesdae kou DiSpirito baie minder. Sy restaurante en televisieprogramme is weg. Sy nuwe kookboek het 'n stil uitrol gekry. En hy spandeer tyd saam met familie en vriende terwyl hy liefdadigheidswerk doen.

Dit is 'n onwaarskynlike formule vir 'n herbegin, en dit werk dalk net.

DiSpirito was jare lank ongelooflik veilig. In 1997 open hy die restaurant New Pacific ’s in die Pacific Pacific vir lof. Die tydskrif Food & amp Wine het hom in 1999 aangewys as die beste nuwe sjef en 8221. 'n Jaar later noem die tydskrif Gourmet hom die opwindendste jong sjef van die land.

In 2003 speel hy in 'n NBC -werklikheidsprogram, “The Restaurant, ”, wat die opening van 'n tweede eetplek, Rocco ’s 22nd Street, sou vertel. 'N Jaar later het sy kookboek, “Flavor, ” 'n James Beard -toekenning gewen.

Toe verkrummel dinge. Die vertoning en die nuwe restaurant het sterk begin, maar dit is spoedig afgesluit, deels danksy die geveg tussen DiSpirito en sy sakevennoot. Intussen het DiSpirito Union Pacific verlaat, en 'n nuwe kookboek is gepan.

Ek het gedink ons ​​verskille kan oorkom word. Op 'n manier was hulle meer getrou aan hulself as ek, en DiSpirito het gesê oor sy sakevennote uit daardie era. Ek moes eerlik met myself gewees het. ”

'N Paar jaar later se wonde lek, loop 'n pasgemaakte DiSpirito terug. Hy het gasvry verskyn op Bravo ’s “Top Chef ” en NBC ’s “Today ” show, het 'n nuwe kookboek en is in gesprek oor 'n nuwe televisieprogram.

As Rocco werklik weer wil kook, dan wag 'n terugkeer op hom, het Dana Cowin, hoofredakteur van die tydskrif Food & amp Wine, gesê. Vir my is dit waar hy skyn. Hy is 'n goeie kok.

Maar dit vereis konsentrasie op 'n enkele projek en sy passie en hy het baie passie in een projek. ”

Om die herpogingspoging van DiSpirito ’ in kennis te stel, is 'n nuwe missie en om mense terug te keer na die kombuis. En hy klink feitlik evangelies oor die triumviraat van kos, familie en vriende.

Hy prys die toenemende fokus van Amerika op kunsmatige bestanddele van hoë gehalte, maar hy is bekommerd dat dit kan grens aan obsessie, wat uiteindelik afbreuk doen aan wat hy as die werklike waarde van kook en eet beskou. Wat saam met mense is. ”

Dit is nie baanbrekerswerk nie, en DiSpirito erken dat hy 'n oorvol veld betree.

Daar is beslis baie mense wat met die huiskok probeer praat, en hy het gesê. Maar daar is nie baie professionele sjefs wat dit doen nie. ”

Hy het die vaardighede gebruik en het geleer toe hy 16 was by die Culinary Institute of America en in restaurante van Parys tot Boston geslyp om aan te toon dat alledaagse bestanddele tuis die lustige, groot, kragtige ” tuis kan produseer geure wat mense van restaurantkos verwag. Dit kan die nuwe DiSpirito -tydskrif Rachael Ray en Gourmet in gelyke dele maak.

Wat nog moet sien, is of dit is wat mense wil hê. Dit is haar alledaagse aantrekkingskrag wat Ray na bo gedruk het. Amerikaners assosieer kookkuns soos DiSpirito met kieskeurigheid en voel miskien nie dat sy truuks in hul kombuise hoort nie.

Miskien in afwagting hiervan, het DiSpirito gekies vir 'n intuïtiewe benadering vir sy nuwe kookboek, een wat inkopies en maaltydbeplanning vergemaklik en fokus op resepte wat 30 minute of minder neem om voor te berei.

Hy hou ook van voorbereide bestanddele, dikwels volgens handelsnaam. Dit is waar die realisme 'n bietjie gly. 'N Paar van die koper wat DiSpirito wil bereik, sal waarskynlik soek na sy gunsteling handelsmerk marinara.

Resepte loop van 'n gebraaide salm met miso -marmelade tot 'n hoenderrisotto van kitsrys en rotisserie -hoender.

As die laaste item vir 'n sjef van DiSpirito se kaliber onwaarskynlik lyk, is dit sy punt. DiSpirito is 'n sjef sonder 'n restaurant, en laat hom kook soos die res van ons. En hy vind dat hy daarvan hou.

Ek is redelik tevrede met hoe dit is om nie bekommerd te wees oor die daaglikse bestuur van 'n restaurant nie, en hy het gesê. Ek moet meer as ooit kook, en ek moet dit doen om die rede wat saak maak, om ander mense te geniet. ”

Garnale Parmigiano Met Wit Bone En Olywe

Resep aangepas uit “Rocco's Real Life Recipes ” deur Rocco DiSpirito (Meredith Books, 2007).

2 blikkies (15 onse elk) cannellinibone

½ koppie olyfolie -bruschetta -bolaag of ander olyfolie (soos tapenade) (sien opmerking by die koper)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pond medium garnale, geskil, are en sterte verwyder

1 koppie gerasperde Parmigiano-Reggiano-kaas

¼ koppie gekapte vars platblaar-pietersielie

Om boontjies voor te berei: Meng boontjies, marinara en olyfolie in 'n groot braaipan oor medium hoë hitte. Geur met sout en peper. Tersyde gestel.

Om garnale te braai: Voorverhit intussen braaikuiken tot hoog. Smeer foelie-uitgevoerde braaikuikenpan met olie. Rangskik garnale op foelie. Geur liggies met sout en peper. Sprinkel garnale eweredig met kaas. Plaas die garnale vir 3 tot 5 minute onder die braaikuiken of tot die kaas borrel en goudbruin word.

Om te bedien: Verdeel boontjies in 4 groot bakkies. Sit garnale oor hulle. Besprinkel met pietersielie. Bedien.

Koper se opmerking: As jy nie olyfolie kan kry nie, gebruik gekapte olywe.


Met nuwe kookboek, geleer lesse, probeer Rocco DiSpirito om terug te keer

NEW YORK – Rocco DiSpirito bied 'n waarskuwingsverhaal vir al die voormalige sjefs.

Soms speel roem hard. En dit sal nie huiwer om u af te haal nie, hoe ernstig u kombuis ook al is. So was dit met DiSpirito, wat in 'n oogwink van kulinêre superster na reality -TV -uitbranding gegaan het.

Maar die verhaal van DiSpirito is nog nie klaar nie. En die morele kan nog wees dat volharding en talent kan seëvier.

Ek het langs die pad 'n paar belangrike dinge geleer, ” het hy onlangs gesê terwyl hy uit sy nuwe boek gekook het, “Rocco's Real Life Recipes ” (Meredith Books). “Nee. 1, moenie meer byt as wat u kan kou nie. Dit was 'n redelike groot les vir my. ”

Deesdae kou DiSpirito baie minder. Sy restaurante en televisieprogramme is weg. Sy nuwe kookboek het 'n stil uitrol gekry. En hy spandeer tyd saam met familie en vriende terwyl hy liefdadigheidswerk doen.

Dit is 'n onwaarskynlike formule vir 'n herbegin, en dit werk dalk net.

DiSpirito was jare lank ongelooflik veilig. In 1997 open hy die restaurant New Pacific ’s in die Pacific Pacific vir lof. Die tydskrif Food & amp Wine het hom aangewys as die beste nuwe sjef in 1999. 'n Jaar later het die tydskrif Gourmet hom die opwindendste jong sjef van die land genoem.

In 2003 speel hy in 'n NBC -werklikheidsprogram, “The Restaurant, ”, wat die opening van 'n tweede eetplek, Rocco ’s 22nd Street, sou vertel. 'N Jaar later het sy kookboek, “Flavor, ” 'n James Beard -toekenning gewen.

Toe verkrummel dinge. Die vertoning en die nuwe restaurant het sterk begin, maar dit is spoedig afgesluit, deels danksy die geveg tussen DiSpirito en sy sakevennoot. Intussen het DiSpirito Union Pacific verlaat, en 'n nuwe kookboek is gepan.

Ek het gedink ons ​​verskille kan oorkom word. Op 'n manier was hulle meer getrou aan hulself as ek, het DiSpirito gesê oor sy sakevennote uit daardie era. Ek moes eerlik met myself gewees het. ”

'N Paar jaar later se wonde lek, loop 'n pasgemaakte DiSpirito terug. Hy het gasvry verskyn op Bravo ’s “Top Chef ” en NBC ’s “Today ” show, het 'n nuwe kookboek en is in gesprek oor 'n nuwe televisieprogram.

As Rocco werklik weer wil kook, dan wag 'n terugkeer op hom, het Dana Cowin, hoofredakteur van die tydskrif Food & amp Wine, gesê. Vir my is dit waar hy skyn. Hy is 'n goeie kok.

Maar dit vereis konsentrasie op 'n enkele projek en sy passie en hy het baie passie in een projek. ”

Om die herpogingspoging van DiSpirito ’ in kennis te stel, is 'n nuwe missie en om mense terug te keer na die kombuis. En hy klink feitlik evangelies oor die triumviraat van kos, familie en vriende.

Hy prys die toenemende fokus van Amerika op kunsmatige bestanddele van hoë gehalte, maar hy is bekommerd dat dit kan grens aan obsessie, wat uiteindelik afbreuk doen aan wat hy as die werklike waarde van kook en eet beskou. Wat saam met mense is. ”

Dit is nie baanbrekerswerk nie, en DiSpirito erken dat hy 'n oorvol veld betree.

Daar is beslis baie mense wat met die huiskok probeer praat, en hy het gesê. Maar daar is nie baie professionele sjefs wat dit doen nie. ”

Hy het die vaardighede gebruik en het geleer toe hy 16 was by die Culinary Institute of America en in restaurante van Parys tot Boston geslyp om aan te toon dat alledaagse bestanddele tuis die lustige, groot, kragtige ” tuis kan produseer geure wat mense van restaurantkos verwag. Dit kan die nuwe DiSpirito -tydskrif Rachael Ray en Gourmet in gelyke dele maak.

Wat nog moet sien, is of dit is wat mense wil hê. Dit is haar alledaagse aantrekkingskrag wat Ray na bo gedruk het. Amerikaners assosieer kookkuns soos DiSpirito met kieskeurigheid en voel miskien nie dat sy truuks in hul kombuise hoort nie.

Miskien in afwagting hiervan, het DiSpirito gekies vir 'n intuïtiewe benadering vir sy nuwe kookboek, een wat inkopies en maaltydbeplanning vergemaklik en fokus op resepte wat 30 minute of minder neem om voor te berei.

Hy hou ook van voorbereide bestanddele, dikwels onder handelsnaam. Dit is waar die realisme 'n bietjie gly. 'N Paar van die koper wat DiSpirito wil bereik, sal waarskynlik soek na sy gunsteling handelsmerk marinara.

Resepte loop van 'n gebraaide salm met miso -marmelade tot 'n hoenderrisotto van kitsrys en rotisserie -hoender.

As die laaste item vir 'n sjef van DiSpirito se kaliber onwaarskynlik lyk, is dit sy punt. DiSpirito is 'n sjef sonder 'n restaurant, en laat hom kook soos die res van ons. En hy vind dat hy daarvan hou.

Ek is redelik tevrede met hoe dit is om nie bekommerd te wees oor die daaglikse bestuur van 'n restaurant nie, en hy het gesê. Ek moet meer as ooit kook, en ek moet dit doen om die rede wat saak maak, om ander mense te geniet. ”

Garnale Parmigiano Met Wit Bone En Olywe

Resep aangepas uit “Rocco's Real Life Recipes ” deur Rocco DiSpirito (Meredith Books, 2007).

2 blikkies (15 onse elk) cannellinibone

½ koppie olyfolie -bruschetta -bolaag of ander olyfolie (soos tapenade) (sien opmerking by die koper)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pond medium garnale, geskil, are en sterte verwyder

1 koppie gerasperde Parmigiano-Reggiano-kaas

¼ koppie gekapte vars platblaar-pietersielie

Om boontjies voor te berei: Meng boontjies, marinara en olyfolie in 'n groot braaipan oor medium hoë hitte. Geur met sout en peper. Tersyde gestel.

Om garnale te braai: Voorverhit intussen braaikuiken tot hoog. Smeer foelie-uitgevoerde braaikuikenpan met olie. Rangskik garnale op foelie. Geur liggies met sout en peper. Sprinkel garnale eweredig met kaas. Plaas die garnale vir 3 tot 5 minute onder die braaikuiken of tot die kaas borrel en goudbruin word.

Om te bedien: Verdeel boontjies in 4 groot bakkies. Sit garnale oor hulle. Besprinkel met pietersielie. Bedien.

Koper se opmerking: As jy nie olyfolie kan kry nie, gebruik gekapte olywe.


Met nuwe kookboek, geleer lesse, probeer Rocco DiSpirito om terug te keer

NEW YORK – Rocco DiSpirito bied 'n waarskuwingsverhaal vir al die voornemende sjefs.

Soms speel roem hard. En dit sal nie huiwer om u af te haal nie, hoe ernstig u kombuis ook al is. So was dit met DiSpirito, wat in 'n oogwink van kulinêre superster na reality -TV -uitbranding gegaan het.

Maar die verhaal van DiSpirito is nog nie klaar nie. En die morele kan nog wees dat volharding en talent kan seëvier.

Ek het langs die pad 'n paar belangrike dinge geleer, ” het hy onlangs gesê terwyl hy uit sy nuwe boek gekook het, “Rocco's Real Life Recipes ” (Meredith Books). “Nee. 1, moenie meer byt as wat u kan kou nie. Dit was 'n redelike groot les vir my. ”

Deesdae kou DiSpirito baie minder. Sy restaurante en televisieprogramme is weg. Sy nuwe kookboek het 'n stil uitrol gekry. En hy spandeer tyd saam met familie en vriende terwyl hy liefdadigheidswerk doen.

Dit is 'n onwaarskynlike formule vir 'n herbegin, en dit werk dalk net.

DiSpirito was jare lank ongelooflik veilig. In 1997 het hy die restaurant Union Pacific in New York geopen vir lof. Die tydskrif Food & amp Wine het hom aangewys as die beste nuwe sjef in 1999. 'n Jaar later het die tydskrif Gourmet hom die opwindendste jong sjef van die land genoem.

In 2003 speel hy in 'n NBC -werklikheidsprogram, “The Restaurant, ”, wat die opening van 'n tweede eetplek, Rocco ’s 22nd Street, sou vertel. 'N Jaar later het sy kookboek, “Flavor, ” 'n James Beard -toekenning gewen.

Toe verkrummel dinge. Die vertoning en die nuwe restaurant het sterk begin, maar dit is spoedig afgeskakel, deels danksy binnegevegte tussen DiSpirito en sy sakevennoot. Intussen het DiSpirito Union Pacific verlaat, en 'n nuwe kookboek is gepan.

Ek het gedink ons ​​verskille kan oorkom word. Op 'n manier was hulle meer getrou aan hulself as ek, het DiSpirito gesê oor sy sakevennote uit daardie era. Ek moes eerlik met myself gewees het. ”

'N Paar jaar later se wonde lek, loop 'n pasgemaakte DiSpirito terug. Hy het gasvry verskyn op Bravo ’s “Top Chef ” en NBC ’s “Today ” show, het 'n nuwe kookboek en is in gesprek oor 'n nuwe televisieprogram.

As Rocco werklik weer wil kook, dan wag 'n terugkeer op hom, 'het Dana Cowin, hoofredakteur van die tydskrif Food & amp Wine, gesê. Vir my is dit waar hy skyn. Hy is 'n goeie kok.

Maar dit vereis konsentrasie op 'n enkele projek en sy passie en hy het baie passie in een projek. ”

Om die herpogingspoging van DiSpirito ’ in kennis te stel, is 'n nuwe missie en om mense terug te keer na die kombuis. En hy klink feitlik evangelies oor die triumviraat van kos, familie en vriende.

Hy prys die toenemende fokus van Amerika op kunsmatige bestanddele van hoë gehalte, maar hy is bekommerd dat dit kan grens aan obsessie, wat uiteindelik afbreuk doen aan wat hy as die werklike waarde van kook en eet beskou. Wat saam met mense is. ”

Dit is nie baanbrekerswerk nie, en DiSpirito erken dat hy 'n oorvol veld betree.

Daar is beslis baie mense wat met die huiskok probeer praat, en hy het gesê. Maar daar is nie baie professionele sjefs wat dit doen nie. ”

Hy het die vaardighede gebruik en het geleer toe hy 16 was by die Culinary Institute of America en in restaurante van Parys tot Boston geslyp om aan te toon dat alledaagse bestanddele tuis die lustige, groot, kragtige ” tuis kan produseer geure wat mense van restaurantkos verwag. Dit kan die nuwe DiSpirito -tydskrif Rachael Ray en Gourmet in gelyke dele maak.

Wat nog moet sien, is of dit is wat mense wil hê. Dit was haar alledaagse aantrekkingskrag wat Ray na bo gedruk het. Amerikaners assosieer kookkuns soos DiSpirito met kieskeurigheid en voel miskien nie dat sy truuks in hul kombuise hoort nie.

Perhaps anticipating this, DiSpirito opted for an intuitive approach for his new cookbook, one that simplifies shopping and meal planning and focuses on recipes that take 30 minutes or less to prepare.

He also favors prepared ingredients, often by brand name. This is where the realism slips a bit. Few of the shoppers DiSpirito is targeting are likely to hunt for his favored brand of marinara.

Recipes run from a broiled salmon with miso marmalade to a chicken risotto drawn from instant rice and rotisserie chicken.

If that last item seems unlikely for a chef of DiSpirito’s caliber, that’s his point. DiSpirito is a chef without a restaurant, leaving him to cook like the rest of us. And he’s finding he likes it.

“I’m pretty pleased with what it’s like to not have to worry about the day-to-day of running a restaurant,” he said. “I get to cook more than ever, and I get to do it for the reason that matters, to enjoy other people.”

Shrimp Parmigiano With White Beans And Olives

Recipe adapted from “Rocco’s Real Life Recipes” by Rocco DiSpirito (Meredith Books, 2007).

2 cans (15 ounces each) cannellini beans

½ cup olive bruschetta topping or other olive condiment (such as tapenade) (see shopper’s note)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pounds medium shrimp, peeled, veins and tails removed

1 cup grated Parmigiano-Reggiano cheese

¼ cup chopped fresh flat-leaf parsley

To prepare beans: In large sauté pan over medium-high heat, combine beans, marinara and olive topping. Geur met sout en peper. Tersyde gestel.

To broil shrimp: Meanwhile, preheat broiler to high. Brush foil-lined broiler pan with oil. Arrange shrimp on foil. Season lightly with salt and pepper. Sprinkle shrimp evenly with cheese. Place shrimp under broiler for 3 to 5 minutes or until cheese bubbles and turns golden brown.

To serve: Divide beans among 4 large bowls. Set shrimp over them. Besprinkel met pietersielie. Bedien.

Shopper’s note: If you can’t find olive spread, use chopped olives.


With new cookbook, lessons learned, Rocco DiSpirito attempts a comeback

NEW YORK – Rocco DiSpirito presents a cautionary tale for all those would-be celebrity chefs.

Sometimes, fame plays hard. And it won’t hesitate to take you down, no matter how serious your kitchen cred. So it was with DiSpirito, who in a flash went from culinary superstar to reality TV burnout.

But DiSpirito’s story is un-finished. And the moral may yet be that tenacity and talent can triumph.

“I’ve learned a couple of important things along the way,” he said recently while cooking from his new book, “Rocco’s Real Life Recipes” (Meredith Books). “Nee. 1, don’t bite off more than you can chew. That’s been a pretty big lesson for me.”

These days, DiSpirito is chewing far less. His restaurants and television show are gone. His new cookbook got a quiet rollout. And he’s spending time with family and friends while doing charity work.

It’s an unlikely formula for a relaunch, and it might just work.

For years, DiSpirito was amazingly surefooted. In 1997, he opened New York’s Union Pacific restaurant to acclaim. Food & Wine magazine named him “Best New Chef” in 1999. A year later, Gourmet magazine called him the nation’s most exciting young chef.

In 2003, he starred in an NBC reality show, “The Restaurant,” which would chronicle the opening of a second eatery, Rocco’s 22nd Street. A year later, his cookbook, “Flavor,” won a James Beard award.

Then, things crumbled. The show and new restaurant started strong but soon were shuttered, thanks partly to infighting between DiSpirito and his business partner. Meanwhile, DiSpirito left Union Pacific, and a new cookbook got panned.

“I thought our differences could be overcome. In some ways, they were more true to themselves than I was,” DiSpirito said of his business partners from that era. “I should have been honest with myself.”

A few years of wound licking later, a newly buff DiSpirito is inching his way back. He has made guest appearances on Bravo’s “Top Chef” and NBC’s “Today” show, has a new cookbook and is in talks for a new television show.

“If Rocco genuinely gets back to wanting to cook, then he will have a comeback ahead of him,” said Dana Cowin, editor in chief of Food & Wine magazine. “To me, that’s where he shines. He is a great cook.

“But that requires focusing on a single project and putting his passion – and he has a lot of passion – into one project.”

Informing DiSpirito’s re-launch attempt is a new mission – returning people to the kitchen. And he sounds practically evangelical talking about the triumvirate of food, family and friends.

He praises America’s growing focus on artisanal and high-quality ingredients, but he worries it can border on obsession, which ultimately detracts from what he considers the real value of cooking and eating. “Which is being with people.”

This isn’t groundbreaking stuff, and DiSpirito acknowledges he is entering a crowded field.

“There definitely are a lot of people out there trying to talk to the home cook,” he said. “But there aren’t a whole lot of professional chefs out there doing it.”

He’s using those skills – learned when he was 16 at the Culinary Institute of America and honed in restaurants from Paris to Boston – to show that everyday ingredients can produce at home the “lusty, big, powerful” flavors people expect from restaurant cooking. Which might make the new DiSpirito equal parts Rachael Ray and Gourmet magazine.

What remains to be seen is whether that’s what people want. It’s her everyman appeal that pushed Ray to the top. Americans associate culinary high rollers like DiSpirito with fussiness and may not feel his tricks belong in their kitchens.

Perhaps anticipating this, DiSpirito opted for an intuitive approach for his new cookbook, one that simplifies shopping and meal planning and focuses on recipes that take 30 minutes or less to prepare.

He also favors prepared ingredients, often by brand name. This is where the realism slips a bit. Few of the shoppers DiSpirito is targeting are likely to hunt for his favored brand of marinara.

Recipes run from a broiled salmon with miso marmalade to a chicken risotto drawn from instant rice and rotisserie chicken.

If that last item seems unlikely for a chef of DiSpirito’s caliber, that’s his point. DiSpirito is a chef without a restaurant, leaving him to cook like the rest of us. And he’s finding he likes it.

“I’m pretty pleased with what it’s like to not have to worry about the day-to-day of running a restaurant,” he said. “I get to cook more than ever, and I get to do it for the reason that matters, to enjoy other people.”

Shrimp Parmigiano With White Beans And Olives

Recipe adapted from “Rocco’s Real Life Recipes” by Rocco DiSpirito (Meredith Books, 2007).

2 cans (15 ounces each) cannellini beans

½ cup olive bruschetta topping or other olive condiment (such as tapenade) (see shopper’s note)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pounds medium shrimp, peeled, veins and tails removed

1 cup grated Parmigiano-Reggiano cheese

¼ cup chopped fresh flat-leaf parsley

To prepare beans: In large sauté pan over medium-high heat, combine beans, marinara and olive topping. Geur met sout en peper. Tersyde gestel.

To broil shrimp: Meanwhile, preheat broiler to high. Brush foil-lined broiler pan with oil. Arrange shrimp on foil. Season lightly with salt and pepper. Sprinkle shrimp evenly with cheese. Place shrimp under broiler for 3 to 5 minutes or until cheese bubbles and turns golden brown.

To serve: Divide beans among 4 large bowls. Set shrimp over them. Besprinkel met pietersielie. Bedien.

Shopper’s note: If you can’t find olive spread, use chopped olives.


With new cookbook, lessons learned, Rocco DiSpirito attempts a comeback

NEW YORK – Rocco DiSpirito presents a cautionary tale for all those would-be celebrity chefs.

Sometimes, fame plays hard. And it won’t hesitate to take you down, no matter how serious your kitchen cred. So it was with DiSpirito, who in a flash went from culinary superstar to reality TV burnout.

But DiSpirito’s story is un-finished. And the moral may yet be that tenacity and talent can triumph.

“I’ve learned a couple of important things along the way,” he said recently while cooking from his new book, “Rocco’s Real Life Recipes” (Meredith Books). “Nee. 1, don’t bite off more than you can chew. That’s been a pretty big lesson for me.”

These days, DiSpirito is chewing far less. His restaurants and television show are gone. His new cookbook got a quiet rollout. And he’s spending time with family and friends while doing charity work.

It’s an unlikely formula for a relaunch, and it might just work.

For years, DiSpirito was amazingly surefooted. In 1997, he opened New York’s Union Pacific restaurant to acclaim. Food & Wine magazine named him “Best New Chef” in 1999. A year later, Gourmet magazine called him the nation’s most exciting young chef.

In 2003, he starred in an NBC reality show, “The Restaurant,” which would chronicle the opening of a second eatery, Rocco’s 22nd Street. A year later, his cookbook, “Flavor,” won a James Beard award.

Then, things crumbled. The show and new restaurant started strong but soon were shuttered, thanks partly to infighting between DiSpirito and his business partner. Meanwhile, DiSpirito left Union Pacific, and a new cookbook got panned.

“I thought our differences could be overcome. In some ways, they were more true to themselves than I was,” DiSpirito said of his business partners from that era. “I should have been honest with myself.”

A few years of wound licking later, a newly buff DiSpirito is inching his way back. He has made guest appearances on Bravo’s “Top Chef” and NBC’s “Today” show, has a new cookbook and is in talks for a new television show.

“If Rocco genuinely gets back to wanting to cook, then he will have a comeback ahead of him,” said Dana Cowin, editor in chief of Food & Wine magazine. “To me, that’s where he shines. He is a great cook.

“But that requires focusing on a single project and putting his passion – and he has a lot of passion – into one project.”

Informing DiSpirito’s re-launch attempt is a new mission – returning people to the kitchen. And he sounds practically evangelical talking about the triumvirate of food, family and friends.

He praises America’s growing focus on artisanal and high-quality ingredients, but he worries it can border on obsession, which ultimately detracts from what he considers the real value of cooking and eating. “Which is being with people.”

This isn’t groundbreaking stuff, and DiSpirito acknowledges he is entering a crowded field.

“There definitely are a lot of people out there trying to talk to the home cook,” he said. “But there aren’t a whole lot of professional chefs out there doing it.”

He’s using those skills – learned when he was 16 at the Culinary Institute of America and honed in restaurants from Paris to Boston – to show that everyday ingredients can produce at home the “lusty, big, powerful” flavors people expect from restaurant cooking. Which might make the new DiSpirito equal parts Rachael Ray and Gourmet magazine.

What remains to be seen is whether that’s what people want. It’s her everyman appeal that pushed Ray to the top. Americans associate culinary high rollers like DiSpirito with fussiness and may not feel his tricks belong in their kitchens.

Perhaps anticipating this, DiSpirito opted for an intuitive approach for his new cookbook, one that simplifies shopping and meal planning and focuses on recipes that take 30 minutes or less to prepare.

He also favors prepared ingredients, often by brand name. This is where the realism slips a bit. Few of the shoppers DiSpirito is targeting are likely to hunt for his favored brand of marinara.

Recipes run from a broiled salmon with miso marmalade to a chicken risotto drawn from instant rice and rotisserie chicken.

If that last item seems unlikely for a chef of DiSpirito’s caliber, that’s his point. DiSpirito is a chef without a restaurant, leaving him to cook like the rest of us. And he’s finding he likes it.

“I’m pretty pleased with what it’s like to not have to worry about the day-to-day of running a restaurant,” he said. “I get to cook more than ever, and I get to do it for the reason that matters, to enjoy other people.”

Shrimp Parmigiano With White Beans And Olives

Recipe adapted from “Rocco’s Real Life Recipes” by Rocco DiSpirito (Meredith Books, 2007).

2 cans (15 ounces each) cannellini beans

½ cup olive bruschetta topping or other olive condiment (such as tapenade) (see shopper’s note)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pounds medium shrimp, peeled, veins and tails removed

1 cup grated Parmigiano-Reggiano cheese

¼ cup chopped fresh flat-leaf parsley

To prepare beans: In large sauté pan over medium-high heat, combine beans, marinara and olive topping. Geur met sout en peper. Tersyde gestel.

To broil shrimp: Meanwhile, preheat broiler to high. Brush foil-lined broiler pan with oil. Arrange shrimp on foil. Season lightly with salt and pepper. Sprinkle shrimp evenly with cheese. Place shrimp under broiler for 3 to 5 minutes or until cheese bubbles and turns golden brown.

To serve: Divide beans among 4 large bowls. Set shrimp over them. Besprinkel met pietersielie. Bedien.

Shopper’s note: If you can’t find olive spread, use chopped olives.


With new cookbook, lessons learned, Rocco DiSpirito attempts a comeback

NEW YORK – Rocco DiSpirito presents a cautionary tale for all those would-be celebrity chefs.

Sometimes, fame plays hard. And it won’t hesitate to take you down, no matter how serious your kitchen cred. So it was with DiSpirito, who in a flash went from culinary superstar to reality TV burnout.

But DiSpirito’s story is un-finished. And the moral may yet be that tenacity and talent can triumph.

“I’ve learned a couple of important things along the way,” he said recently while cooking from his new book, “Rocco’s Real Life Recipes” (Meredith Books). “Nee. 1, don’t bite off more than you can chew. That’s been a pretty big lesson for me.”

These days, DiSpirito is chewing far less. His restaurants and television show are gone. His new cookbook got a quiet rollout. And he’s spending time with family and friends while doing charity work.

It’s an unlikely formula for a relaunch, and it might just work.

For years, DiSpirito was amazingly surefooted. In 1997, he opened New York’s Union Pacific restaurant to acclaim. Food & Wine magazine named him “Best New Chef” in 1999. A year later, Gourmet magazine called him the nation’s most exciting young chef.

In 2003, he starred in an NBC reality show, “The Restaurant,” which would chronicle the opening of a second eatery, Rocco’s 22nd Street. A year later, his cookbook, “Flavor,” won a James Beard award.

Then, things crumbled. The show and new restaurant started strong but soon were shuttered, thanks partly to infighting between DiSpirito and his business partner. Meanwhile, DiSpirito left Union Pacific, and a new cookbook got panned.

“I thought our differences could be overcome. In some ways, they were more true to themselves than I was,” DiSpirito said of his business partners from that era. “I should have been honest with myself.”

A few years of wound licking later, a newly buff DiSpirito is inching his way back. He has made guest appearances on Bravo’s “Top Chef” and NBC’s “Today” show, has a new cookbook and is in talks for a new television show.

“If Rocco genuinely gets back to wanting to cook, then he will have a comeback ahead of him,” said Dana Cowin, editor in chief of Food & Wine magazine. “To me, that’s where he shines. He is a great cook.

“But that requires focusing on a single project and putting his passion – and he has a lot of passion – into one project.”

Informing DiSpirito’s re-launch attempt is a new mission – returning people to the kitchen. And he sounds practically evangelical talking about the triumvirate of food, family and friends.

He praises America’s growing focus on artisanal and high-quality ingredients, but he worries it can border on obsession, which ultimately detracts from what he considers the real value of cooking and eating. “Which is being with people.”

This isn’t groundbreaking stuff, and DiSpirito acknowledges he is entering a crowded field.

“There definitely are a lot of people out there trying to talk to the home cook,” he said. “But there aren’t a whole lot of professional chefs out there doing it.”

He’s using those skills – learned when he was 16 at the Culinary Institute of America and honed in restaurants from Paris to Boston – to show that everyday ingredients can produce at home the “lusty, big, powerful” flavors people expect from restaurant cooking. Which might make the new DiSpirito equal parts Rachael Ray and Gourmet magazine.

What remains to be seen is whether that’s what people want. It’s her everyman appeal that pushed Ray to the top. Americans associate culinary high rollers like DiSpirito with fussiness and may not feel his tricks belong in their kitchens.

Perhaps anticipating this, DiSpirito opted for an intuitive approach for his new cookbook, one that simplifies shopping and meal planning and focuses on recipes that take 30 minutes or less to prepare.

He also favors prepared ingredients, often by brand name. This is where the realism slips a bit. Few of the shoppers DiSpirito is targeting are likely to hunt for his favored brand of marinara.

Recipes run from a broiled salmon with miso marmalade to a chicken risotto drawn from instant rice and rotisserie chicken.

If that last item seems unlikely for a chef of DiSpirito’s caliber, that’s his point. DiSpirito is a chef without a restaurant, leaving him to cook like the rest of us. And he’s finding he likes it.

“I’m pretty pleased with what it’s like to not have to worry about the day-to-day of running a restaurant,” he said. “I get to cook more than ever, and I get to do it for the reason that matters, to enjoy other people.”

Shrimp Parmigiano With White Beans And Olives

Recipe adapted from “Rocco’s Real Life Recipes” by Rocco DiSpirito (Meredith Books, 2007).

2 cans (15 ounces each) cannellini beans

½ cup olive bruschetta topping or other olive condiment (such as tapenade) (see shopper’s note)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pounds medium shrimp, peeled, veins and tails removed

1 cup grated Parmigiano-Reggiano cheese

¼ cup chopped fresh flat-leaf parsley

To prepare beans: In large sauté pan over medium-high heat, combine beans, marinara and olive topping. Geur met sout en peper. Tersyde gestel.

To broil shrimp: Meanwhile, preheat broiler to high. Brush foil-lined broiler pan with oil. Arrange shrimp on foil. Season lightly with salt and pepper. Sprinkle shrimp evenly with cheese. Place shrimp under broiler for 3 to 5 minutes or until cheese bubbles and turns golden brown.

To serve: Divide beans among 4 large bowls. Set shrimp over them. Besprinkel met pietersielie. Bedien.

Shopper’s note: If you can’t find olive spread, use chopped olives.


With new cookbook, lessons learned, Rocco DiSpirito attempts a comeback

NEW YORK – Rocco DiSpirito presents a cautionary tale for all those would-be celebrity chefs.

Sometimes, fame plays hard. And it won’t hesitate to take you down, no matter how serious your kitchen cred. So it was with DiSpirito, who in a flash went from culinary superstar to reality TV burnout.

But DiSpirito’s story is un-finished. And the moral may yet be that tenacity and talent can triumph.

“I’ve learned a couple of important things along the way,” he said recently while cooking from his new book, “Rocco’s Real Life Recipes” (Meredith Books). “Nee. 1, don’t bite off more than you can chew. That’s been a pretty big lesson for me.”

These days, DiSpirito is chewing far less. His restaurants and television show are gone. His new cookbook got a quiet rollout. And he’s spending time with family and friends while doing charity work.

It’s an unlikely formula for a relaunch, and it might just work.

For years, DiSpirito was amazingly surefooted. In 1997, he opened New York’s Union Pacific restaurant to acclaim. Food & Wine magazine named him “Best New Chef” in 1999. A year later, Gourmet magazine called him the nation’s most exciting young chef.

In 2003, he starred in an NBC reality show, “The Restaurant,” which would chronicle the opening of a second eatery, Rocco’s 22nd Street. A year later, his cookbook, “Flavor,” won a James Beard award.

Then, things crumbled. The show and new restaurant started strong but soon were shuttered, thanks partly to infighting between DiSpirito and his business partner. Meanwhile, DiSpirito left Union Pacific, and a new cookbook got panned.

“I thought our differences could be overcome. In some ways, they were more true to themselves than I was,” DiSpirito said of his business partners from that era. “I should have been honest with myself.”

A few years of wound licking later, a newly buff DiSpirito is inching his way back. He has made guest appearances on Bravo’s “Top Chef” and NBC’s “Today” show, has a new cookbook and is in talks for a new television show.

“If Rocco genuinely gets back to wanting to cook, then he will have a comeback ahead of him,” said Dana Cowin, editor in chief of Food & Wine magazine. “To me, that’s where he shines. He is a great cook.

“But that requires focusing on a single project and putting his passion – and he has a lot of passion – into one project.”

Informing DiSpirito’s re-launch attempt is a new mission – returning people to the kitchen. And he sounds practically evangelical talking about the triumvirate of food, family and friends.

He praises America’s growing focus on artisanal and high-quality ingredients, but he worries it can border on obsession, which ultimately detracts from what he considers the real value of cooking and eating. “Which is being with people.”

This isn’t groundbreaking stuff, and DiSpirito acknowledges he is entering a crowded field.

“There definitely are a lot of people out there trying to talk to the home cook,” he said. “But there aren’t a whole lot of professional chefs out there doing it.”

He’s using those skills – learned when he was 16 at the Culinary Institute of America and honed in restaurants from Paris to Boston – to show that everyday ingredients can produce at home the “lusty, big, powerful” flavors people expect from restaurant cooking. Which might make the new DiSpirito equal parts Rachael Ray and Gourmet magazine.

What remains to be seen is whether that’s what people want. It’s her everyman appeal that pushed Ray to the top. Americans associate culinary high rollers like DiSpirito with fussiness and may not feel his tricks belong in their kitchens.

Perhaps anticipating this, DiSpirito opted for an intuitive approach for his new cookbook, one that simplifies shopping and meal planning and focuses on recipes that take 30 minutes or less to prepare.

He also favors prepared ingredients, often by brand name. This is where the realism slips a bit. Few of the shoppers DiSpirito is targeting are likely to hunt for his favored brand of marinara.

Recipes run from a broiled salmon with miso marmalade to a chicken risotto drawn from instant rice and rotisserie chicken.

If that last item seems unlikely for a chef of DiSpirito’s caliber, that’s his point. DiSpirito is a chef without a restaurant, leaving him to cook like the rest of us. And he’s finding he likes it.

“I’m pretty pleased with what it’s like to not have to worry about the day-to-day of running a restaurant,” he said. “I get to cook more than ever, and I get to do it for the reason that matters, to enjoy other people.”

Shrimp Parmigiano With White Beans And Olives

Recipe adapted from “Rocco’s Real Life Recipes” by Rocco DiSpirito (Meredith Books, 2007).

2 cans (15 ounces each) cannellini beans

½ cup olive bruschetta topping or other olive condiment (such as tapenade) (see shopper’s note)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pounds medium shrimp, peeled, veins and tails removed

1 cup grated Parmigiano-Reggiano cheese

¼ cup chopped fresh flat-leaf parsley

To prepare beans: In large sauté pan over medium-high heat, combine beans, marinara and olive topping. Geur met sout en peper. Tersyde gestel.

To broil shrimp: Meanwhile, preheat broiler to high. Brush foil-lined broiler pan with oil. Arrange shrimp on foil. Season lightly with salt and pepper. Sprinkle shrimp evenly with cheese. Place shrimp under broiler for 3 to 5 minutes or until cheese bubbles and turns golden brown.

To serve: Divide beans among 4 large bowls. Set shrimp over them. Besprinkel met pietersielie. Bedien.

Shopper’s note: If you can’t find olive spread, use chopped olives.


With new cookbook, lessons learned, Rocco DiSpirito attempts a comeback

NEW YORK – Rocco DiSpirito presents a cautionary tale for all those would-be celebrity chefs.

Sometimes, fame plays hard. And it won’t hesitate to take you down, no matter how serious your kitchen cred. So it was with DiSpirito, who in a flash went from culinary superstar to reality TV burnout.

But DiSpirito’s story is un-finished. And the moral may yet be that tenacity and talent can triumph.

“I’ve learned a couple of important things along the way,” he said recently while cooking from his new book, “Rocco’s Real Life Recipes” (Meredith Books). “Nee. 1, don’t bite off more than you can chew. That’s been a pretty big lesson for me.”

These days, DiSpirito is chewing far less. His restaurants and television show are gone. His new cookbook got a quiet rollout. And he’s spending time with family and friends while doing charity work.

It’s an unlikely formula for a relaunch, and it might just work.

For years, DiSpirito was amazingly surefooted. In 1997, he opened New York’s Union Pacific restaurant to acclaim. Food & Wine magazine named him “Best New Chef” in 1999. A year later, Gourmet magazine called him the nation’s most exciting young chef.

In 2003, he starred in an NBC reality show, “The Restaurant,” which would chronicle the opening of a second eatery, Rocco’s 22nd Street. A year later, his cookbook, “Flavor,” won a James Beard award.

Then, things crumbled. The show and new restaurant started strong but soon were shuttered, thanks partly to infighting between DiSpirito and his business partner. Meanwhile, DiSpirito left Union Pacific, and a new cookbook got panned.

“I thought our differences could be overcome. In some ways, they were more true to themselves than I was,” DiSpirito said of his business partners from that era. “I should have been honest with myself.”

A few years of wound licking later, a newly buff DiSpirito is inching his way back. He has made guest appearances on Bravo’s “Top Chef” and NBC’s “Today” show, has a new cookbook and is in talks for a new television show.

“If Rocco genuinely gets back to wanting to cook, then he will have a comeback ahead of him,” said Dana Cowin, editor in chief of Food & Wine magazine. “To me, that’s where he shines. He is a great cook.

“But that requires focusing on a single project and putting his passion – and he has a lot of passion – into one project.”

Informing DiSpirito’s re-launch attempt is a new mission – returning people to the kitchen. And he sounds practically evangelical talking about the triumvirate of food, family and friends.

He praises America’s growing focus on artisanal and high-quality ingredients, but he worries it can border on obsession, which ultimately detracts from what he considers the real value of cooking and eating. “Which is being with people.”

This isn’t groundbreaking stuff, and DiSpirito acknowledges he is entering a crowded field.

“There definitely are a lot of people out there trying to talk to the home cook,” he said. “But there aren’t a whole lot of professional chefs out there doing it.”

He’s using those skills – learned when he was 16 at the Culinary Institute of America and honed in restaurants from Paris to Boston – to show that everyday ingredients can produce at home the “lusty, big, powerful” flavors people expect from restaurant cooking. Which might make the new DiSpirito equal parts Rachael Ray and Gourmet magazine.

What remains to be seen is whether that’s what people want. It’s her everyman appeal that pushed Ray to the top. Americans associate culinary high rollers like DiSpirito with fussiness and may not feel his tricks belong in their kitchens.

Perhaps anticipating this, DiSpirito opted for an intuitive approach for his new cookbook, one that simplifies shopping and meal planning and focuses on recipes that take 30 minutes or less to prepare.

He also favors prepared ingredients, often by brand name. This is where the realism slips a bit. Few of the shoppers DiSpirito is targeting are likely to hunt for his favored brand of marinara.

Recipes run from a broiled salmon with miso marmalade to a chicken risotto drawn from instant rice and rotisserie chicken.

If that last item seems unlikely for a chef of DiSpirito’s caliber, that’s his point. DiSpirito is a chef without a restaurant, leaving him to cook like the rest of us. And he’s finding he likes it.

“I’m pretty pleased with what it’s like to not have to worry about the day-to-day of running a restaurant,” he said. “I get to cook more than ever, and I get to do it for the reason that matters, to enjoy other people.”

Shrimp Parmigiano With White Beans And Olives

Recipe adapted from “Rocco’s Real Life Recipes” by Rocco DiSpirito (Meredith Books, 2007).

2 cans (15 ounces each) cannellini beans

½ cup olive bruschetta topping or other olive condiment (such as tapenade) (see shopper’s note)

Sout en varsgemaalde swartpeper

2 eetlepels ekstra suiwer olyfolie

1½ pounds medium shrimp, peeled, veins and tails removed

1 cup grated Parmigiano-Reggiano cheese

¼ cup chopped fresh flat-leaf parsley

To prepare beans: In large sauté pan over medium-high heat, combine beans, marinara and olive topping. Geur met sout en peper. Tersyde gestel.

To broil shrimp: Meanwhile, preheat broiler to high. Brush foil-lined broiler pan with oil. Arrange shrimp on foil. Season lightly with salt and pepper. Sprinkle shrimp evenly with cheese. Place shrimp under broiler for 3 to 5 minutes or until cheese bubbles and turns golden brown.

To serve: Divide beans among 4 large bowls. Set shrimp over them. Besprinkel met pietersielie. Bedien.

Shopper’s note: If you can’t find olive spread, use chopped olives.