Match the Photo Contest

WIN A CATERED DINNER FOR TWENTY!
play match the photo contest

Deadline July 1st

Contest Details

Select 20 pictures from the following gallery of photos http://www.flickr.com/photos/24297691@N08/.

The person who matches the most photos used in the upcoming cook book, "Cooking with Clive", as chosen by our publishing team, will win dinner for 20 at their home. Over 80 photos will be included in the book.

The ten runner ups will each receive a first printing, signed edition of "Cooking with Clive".

The Dinner will be prepared by, Chef and Author, Clive Berkman. Dinner includes full service staff.

We will travel anywhere in The Continental USA to serve dinner to you and your friends and family.

The winner will also receive photographs of the event . Your memories presented on a disk.

The Menu will be 7 courses & customized to your taste. Beverages not included.

The value of the dinner and photo shoot is $4000.

Send your 20 selections (using the number)

to clive@cookingwithclive.com

Make sure to include the subject line: Contest

RULES:

*Use the numbers on each picture when submitting choices. Only 20 choices.
*Only one vote per person.
*Closing date midnight CST August 1st, 2008
*If there is a tie the entrant with the most picture space in the book will win.
*If there is a still a tie, we will just draw it out of the chef's hat.
*Judges decision will be final on all entries and selections.
*Judges will not look at entry selections until after the book is given to printer.
*No purchase necessary to win.

New York in 3 days... plus some baby back ribs

From Rye to New City The Bronx to Manhattan and places in between. Eating taking photographs and hanging out with family the week was an incredible blurr but an INcredible time.

We went on this 3 day trip to shoot for the book. We did get some amazing shots, and experienced sights sounds and tastes. I love the Italian and Chinese food in New York....... Try this Szechwan recipe for baby back ribs

New York certainly stands as a city of its own. There is no other in the world like New York. Think about it in these terms: Distinct and Designated cultural centers . Little Italy, China Town, Harlem, Upper West Side, SoHo, The Village, Broadway, Grand Central Station, Battery Park, Wall Street.....just to name a few. Each one offering tastes and sights of there own. I find it best to experience each one for about 2-3 hours and then move on.......This trip included a few new ones: Fulton Seafood market, Chelsea Market with some amazing small eateries and the Union Square market open on Tuesdays.....

Also had coffee and dessert at The Russian Tea room........"a treat even at $40"

Szechwan Baby Back Ribs
3 Slabs Baby Back Ribs, cut in ½
2 c Hoisin Sauce
2 tbsp Garlic, minced
2 tbsp Ginger, minced
2 tbsp Chinese Chili Paste
½ c Honey

1. Pre-heat oven to 450F. In a medium-large bowl combine all ingredients, mix well and then refrigerate.
2. In a very large stockpot of boiling water, place the ribs and cook on a slow rolling boil for about 1½ hours or until tender. Remove from heat and let stand for about 10 minutes until warm but not hot.
3. Evenly spread sauce on both sides of the ribs. In the 450F oven place the marinated ribs on a large cookie sheet with cookie rack. Cook for no more than 10 to 15 minutes until the ribs are shiny and the marinade has been baked into the meat.
4. Remove the ribs and let them cool, cut into individual pieces. Take what is let of the marinade and brush onto the unmarinated sides of the rib. Finish ribs by cooking on an outdoor grill.
5. Turn them evenly on the grill until crispy brown on all sides.

6. Allow to rest for 5 minutes cut and start licking your fingers...

What kind of book is it?

Last night I ate dinner in my new favorite Chinese Restaurant Gigi's. From the Hunan on Post Oak famed restaurant. Gigi has put together a wonderful eclectic restaurant in the heart of the Galleria. You almost feel as if you are in another world another place.....Awesome!
The food is fantastic also try the dried beef appetizer, Lettuce wraps with more flavor than a bowl of mixed spices and the sea bass cooked perfectly with a great Chinese finish to the sauce.

While i was there I ran into some old friends and was asked "Is your book a spiritual book?"

The answer is "I believe everything in creation is rooted in the Creator.....but what about the book? is it a cookbook? a spiritual book? a story book? a philosophy book? Here is the answer...

Cooking with Clive
Creating “empty bottle moments” with those you love
This book, I SHARE insights from My life and career in the restaurant business to help us create empty bottle memories with those we love (or are supposed to)
Even today, people ask me, ‘What’s a nice Jewish boy like you still doing in the kitchen?’ I tell them that in a sense, we’re all in the kitchen because it’s a symbol of life, full of joy and spills, glorious successes and burnt dishes, tender moments with and unnerving chaos. The place where masterpieces are created also produces stuff we cart off to landfills. We’re all in the process of learning, growing, and laughing with each other. It’s there that we develop our recipes for cooking and for life.”

—Hardcover, 256 pages, full of color photographs by David Collins www.dmcimages.com (look under upcoming and then then the flicker icon....… $30

Advanced purchase of autographed and personalized copies will be available for here in April.... Book will be released in the summer '08.

Mr 575.....Oops

Last week I had an Oops moment that made an impact on my life. We shall call the man with whom I had this moment "Mr 575." and that I had felt used and disrespected by him. What he did and how it happened is not really important just that I responded to his actions in a way that made me ask the question "What could you have done different?"
My natural response to situations that feel uncomfortable or tough is to "run and hide" and not deal with them.

I don't want to stand and respond them! I don't want to admit to my failures or faults. When sandpaper brushes up the natural response would be to move or run.
But, if I stay and accept the sandpaper and respond to the Oops (whether I caused it or not) I will be changed.
I have had to address me! to ask who I am and how I am in dealing with rough and tough moments in my life.....
It pinches and stings but in the end if I deal with the it the IT's they will not control me. The IT's could be a unforgiving heart or a simple white lie or a self motivated quest, there are thousands of IT's. I can choose to allow the IT's to stay with me or let them go......The choice must be to let them go.If not they become a part of who I am....
Change is a spice of life ............... It is wonderful and freeing...
When we respond to these S and P (Sandpaper and Oops) moments with action we receive blessings in disguise....

Thanks Mr 575~

By the way this is an awesome recipe for a South African dish with a little spice Babootie:
BABOOTIE
Ingredients
2# Ground Beef
2 Medium Sweet Onions
2T Butter
1 Cup Cream or Half and Half
3 Eggs
2 Slices cubed white bread
¼ Cup diced dried apricots
1 Grated Apple
¼ Cup Raisins
¼ Cup Almonds
2 T Apricot Jam
1 T Curry
2 T Lemon Juice
¼ t turmeric
6 Bay leaves
16 ounces Canned Tomatoes

Saute Beef in half butter until done remove from pan leaving juices
Add Onions and saute with curry powder until tender. Mix with meat

In a bowl mix half the cream 1 egg and bread…mash with a fork.
Add Apricots raisins,almonds, jam, lemon juice and season with salt and pepper.


Add the meat mixture and mix well
Grease a 8x12 inch oven proof dish and pour mixture in, Pressing bay leaves into the top.
Bake uncovered for 30 minutes.

Remove and add pour the topping of a mixture of 2 Eggs half the cream and turmeric.
Cook for 10 minutes until topping has set.

Serve with Rice and a side salad of cucumbers.

Hillary Clinton Chocolate Chip Cookies.........Priceless

I have never heard of her cooking but a friend of a friend of a friend..(almost) gave me this recipe when she was in the White House. They told me the White House chef had given it in a book or some magazine. A few years ago I saw it published in a local cookbook under the same name Hillary Clinton Cookies...same recipe. ...

By the way they are pretty good........

Hillary Clinton’s Chocolate Chip Cookies
Oven Temp: 350
Ingredients
Servings: 70 cookies
1½ cup Flour, unsifted
1 tsp Salt
1 tsp Baking Soda
1 cup Crisco
1 cup Light Brown Sugar, packed
½ cup Granulated Sugar
1 tsp Vanilla
2 whole Eggs
2 cups old fashioned Rolled Oats
1 pkg semi-sweet chocolate chips (12 oz.)
1. Pre-heat oven to 350F.
2.Grease baking sheets. Combine flour, salt, and soda in a large bowl and set aside.
3.In a large bowl with an electric mixer beat shortening, sugars, and vanilla with mixer until creamy.
4.Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
5.Drop batter by well-rounded measuring teaspoonful onto large greased baking sheet. Bake 10 minutes or until golden brown. Cool cookies on baking sheets placed on wire rack 2 minutes, place cookies directly on rack to cool.

Crabcakes....please don't share this recipe :)

If I would pick the most ordered and complimented item at Clive's and Charley's 517 restaurant over the years it was our crabcakes.
The reason???? CONSISTENCY Its the key to the restaurant business. You don't have to be GREAT just CONSISTENTLY GOOD... these crabcakes are consistently Good.. Enjoy!!!

CRABCAKES
Serve as a passed hors d' oeuvre or appetizer. I love them on a spinach salad with balsamic vinaigrette. Try also a light coleslaw

Ingredients
1 Tbsp Butter
2 tsp Diced Onion
¼ clove Garlic
1 Tbsp Yellow Pepper (diced)
1 Tbsp Red Pepper (diced)

1/2 c Heavy Cream
1 tsp Dry Mustard
1 tsp Grain Mustard
2 tsp Chives (chopped)
½ Small Serrano Pepper (minced)
2 Egg Yolks
8 oz Crabmeat
1 tsp Lemon Juice


Bread crumbs

Makes 6 crabcakes..

Sautee onion and garlic (do not brown). Add peppers and cook for 2 minutes. Add cream, mustard and lemon juice and reduce by half season with salt pepper and chives.
Allow mixture to cool add egg yolk. And mix lightly.
Clean crabmeat and fold into cream mixture.

Add enough bread crumbs to bind mixture (approximately 1/2 cup) and mold into 2ounce cakes. Coat with remaining bread crumbs. Allow to rest in refrigerator for 2 hours.Saute in clarified butter on medium heat (both sides) until golden brown. Allow to cool for 3 minutes before serving.

Creating Empty Bottle Moments

I have been wrestling with the manuscript of the book the past 5 days.( not sure who is winning) but I certainly had a victory moment yesterday. The books tag line.................................. "Creating empty bottle moments"
To me, empty bottles symbolize memorable moments in the richest relationships in life, and for that reason, they aren’t empty at all—they’re actually full and overflowing with meaning....CWC

Cooking with Clive will discuss the 6 methods of creating empty bottle moments:.......... Lagniappe, Oops, Yum Yum, Lunch money, Sandpaper and WIT (When its time) The book will share a journey of 25 years in the restaurant and catering business. From cooking for George Bush on election night, Placido Domingo, Carol Channing and Leslie Uggams backstage to serving Jerk Chicken and Shrimp fritters at the International Festival or showcasing great wines from the 50's or 60's. Each empty bottle moment (memory) will come with a set of recipes. Over 80 so far......

A photographer with Lagniappe

check out http://www.dmcimages.com/186568.html

Why spend the time?

I have often been told "its not worth the time and effort to cook. It is easier to grab something on the run. While I love the occasional eat and run, I believe our relationships will blossom and grow into something specil when we stop saying "Why Spend the time!"

Meals offer us opportunities each day to slow down, treasure the people around us, and make them feel special. With a little care, we can create beautiful moments around the table to share hurts and hopes, fumbles and faith.



The pictures are from our families trip to Israel last summer.

While the one may be fuzzy the Empty Bottle Moment is not!

Here is an easy recipe you can make in advance and put together at the last minute:

Marinade for the chicken
½ cup fresh lemon juice
¼ cup olive oil or Canola oil
Salt and freshly ground black pepper to taste
2 boneless, skinless, whole chicken breasts

Vinaigrette
3 tbs. red wine vinegar
1 tbs. balsamic vinegar
3 cloves garlic, minced
Salt, freshly ground black pepper and sugar
to taste
2/3 cup extra virgin olive oil

1 day old loaf of Italian bread, crusts removed and cut into 1” cubes
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 large English cucumber thinly sliced
1 small fennel bulb trimmed and thinly sliced
½ cup fresh basil, sliced in ribbons
1 tbs. fresh rosemary, minced
Olives1 ½ cup (2 oz) shaved Parmesan cheese

1. Whisk the lemon juice, oil, salt and pepper together
2. Add the chicken and marinate at room temp. for 20 mins.
3. Grill on the barbecue or broil for about 8 mins on each side or until done
4. Cut the chicken into diagonal slices and set aside
5. In a small bowl whisk together the vinaigrette ingredients, except for the oil,
6. Gradually whisk in the olive oil and when complete set aside
7. Mix the bread cubes with 2 tbs. of the vinaigrette
8. Add the tomatoes, onion, cucumber, fennel, basil, olives and rosemary; mix well
9. Add the remaining vinaigrette and cheese and allow to stand for ½ -1 hour

When ready to serve add the chicken and mix well................

Grab an opportunity to spend time preparing and sharing a meal........It will be worth it!

But Clive.....

I have had a few emails and calls today in response to yesterdays posting......All of them included the words "But Clive" in their conversations. "But Clive" you are a Great Chef!! I appreciate all those encouraging words yet let me quote from the book (OK manuscript) "Cooking with Clive" (I kiss better than I cook... ...kidding)

The goal of cooking isn’t to produce picture-perfect dishes. You may find perfection in the photography of most cookbooks, but most of these images had to be touched up to hide imperfections. Life, though, isn’t like that. In my life and in my cooking, nothing is ever perfect. I want to pursue excellence, but I never want to lose sight of the ultimate objective of doing everything I do to show love to others. An obsession with perfection gets in the way of love. When we fail to prepare well, we get frazzled, but good preparation allows us to keep things in perspective and focus on our top priorties of love and creativity.

That is exactly what I want this blog and the book to do. .........Motivate its readers who love and want to cook to "Strive for excellence, doing your best." And your best is plenty good enough"

"Cooking with Clive" .Empty Bottles.....

What do sandpaper,Lagniappe,Oops, Yum Yum, Lunch Money and WIT have in common? They are words used in describing the lessons learnt from Chef Clive Berkman . An inspirational cookbook sharing life's lessons using food, wine and photography.

The food shots have been captured by David Collins of Austin. Using technical and creative techniques David approaches the shots from a painters ladder....

Yumm Yumm

Here's an easy and tasty recipe...

Potato Pancake
4 shopped Shallots (Sauteed in 1 Tbsp butter until golden brown
3 Large Yukon Gold Potatoes
3 Tbsp Sweet Butter
Sea Salt and white Pepper

Cut potatoes in thin (l/8 inch) round slices. (best if you have a mandolin look at this ..http://www.villagekitchen.com/mfg/matfer/ktool/mandoline/ss_mandolin.html

Melt ½ butter in a omelet pan with no plastic on the handle.

Remove and layer potato slices in the pan (covering the bottom and building 2 layers
Place the browned shallots in about the middle of the layers. Continue to cover the shallots with remaining potato slices.
Bake in 450 degree oven until lightly golden brown.
Cut into slices and serve. Best to accompany a sirloin or T Bone.......... Grilling tips coming soon..

Oops!!!!

For years people would tell me I had the best restaurant in downtown Houston. I would gladly take the compliment and a little voice would remind me "You have the only restaurant in downtown" Well it was not the only but certainly the only white table cloth one.

Today a few (encouraging type) people say Clive is a great chef....I take the compliment and that same little voice comes on and says 'your an good chef" and I would agree with that. I can cook and I can make food look and taste good but I am not world class Having dined in some of the greatest restaurants in the world I can make that statement. Yet I can produce under pressure, I can multitask, I can get whip up a 3 course meal in a couple of hours including the shopping(thats fun) ..........but after last night I am wondering if I even get the "Good" infront of chef.

I went to visit a couple of friends. After a while and not having eaten much dinner I decided to make a bag of microwave popcorn. I followed normal microwave popcorn instructions instructions and went back into the living room while the microwave did its thing.

All of a sudden (6 minutes later) the room started filling up with smoke. The smoke was more toxic smelling than the smoke I remembered when my restaurant caught fire in 1994.While I was gossiping in the living room the corns popped to a crisp black.I had pressed an extra 0 and the microwave was set for 40 minutes not 4. Certainly an OOPS! moment and perhaps proof that I am not a great chef and have a touch of ADD.

Today's recipe its a great salad to enhance a steak dinner

ROAST MUSHROOMS WITH BALSAMIC VINAIGRETTE

1/2 c Light Olive Oil
8 ounces assorted mushrooms
4 cloves Garlic (quartered)
1 Tbsp Fresh Thyme
3 6" sprig of Rosemary
1 tsp Whole Black Peppercorns

8 Medium Shallots (peeled)
½ c Balsamic Vinegar
1 Tbsp Sugar

In a glass or ceramic dish, combine the olive oil , garlic, coarsely chopped thyme, chopped rosemary cracked peppercorns and mushrooms

Add to the oil: the shallots, balsamic vinegar, sugar, salt, ½ teaspoon pepper and the rosemary sprig.
Cover with foil and bake for about 30 minutes or until the shallots and mushrooms are tender.
Remove and Pour the contents of the baking dish through a strainer set over a small saucepan.
Return the shallots and mushrooms to the baking dish. Season the dressing in the saucepan with table salt and pepper. .

To serve, mix the spinach with warmed dressing. And mushrooms and shallots scatter the roasted shallots. Can be served with goat cheese

Lagniappe..

I printed 3 copies of the books manuscript yesterday and am working through one and giving the other 2 away to be edited.....its fun but also kinda scary....now when you get to the A2D (another lesson of the book dealing with Attention to detail and PPPPPP) I had to question and scrutinize every sentence to make sure I am living what I am teaching The picture here is of all the ingredients used in preparing Ratatouille. One of the things i am not is a food architect I can make the presentation appealing but lack the over the edge WOW factor...(maybe one day) but I am not focused on that as I believe that is important but not the focal point of cooking.

Presentation is like a resume it gets the first interview or bite but does not guarantee success I t is like a Lagniappe Something extra, an extra measure of care......Its in the flavor that we must focus once a diner has taken one bite presentation becomes mute....but still it is important. We do not want to Hollywood/Madison Avenue the food ie make it look so good that people are intimidated to prepare or try it and thus setting an unrealistic standard or goal. So what we did with a few of the food shots is to present the ingredients in their raw state ...Ratatouille ......Eggplant, garlic, zucchini,tomatoes.....

Martha Collins wrote "Excellence is not an act but a habit, the things you do the most are the things you do the best!!!...

Ratatouille Provencal
Approx 1/2 cup Olive Oil
1 Onion (chopped)
4 cloves Garlic (finely chopped)
1 lb Ripe Tomatoes (peeled, seeded, and chopped)
1 tsp Tomato Paste
1 lb Zucchini
¾ lb Eggplant (cut into 1 inch cubes)
1 Large Red Bell Pepper (cored, seeded, deribbed and cut into 1 inch squares)
1½ Tbsp Olive Oil
1½ Tbsp Parsley (chopped)
Salt and Pepper
Bouquet Garni made with Parsley, Celery, Rosemary, Thyme, Bay Leaf, and
Marjoram)


Heat 2 Tablespoons oil in a large, heavy-bottomed, non-reactive skillet over medium heat. Add onion and saute until lightly golden brown (3-4 minutes). Add the chopped garlic, the tomatoes, tomato paste, and bouquet garni. Season with salt and pepper and cook over medium heat stirring frequently until liquid evaporates and mixture is quite thick (about 8 minutes). Remove from heat.

Meanwhile, use a swivel vegetable peeler to remove thin strips of skin from zucchini. Cut zucchini into 1 inch cubes. Heat 2 Tbsp of vegetable oil in a large skillet, add zucchini and saute over medium high heat until tender sprinkle with parley. (about 6 minutes). Drain zucchini in a colander.

Add 4 Tbsp vegetable oil to skillet. When oil is hot, add eggplant and saute until tender and lightly browned (about 10 minutes). Drain eggplant.

Heat remaining 2 Tbsp vegetable oil in skillet. Add red pepper squares and cook over medium heat tossing frequently until softened (about 7 minutes). Drain pepper well.

Preheat oven to 425 degrees. In an oven proof casserole with a lid, combine zucchini, eggplant, red pepper, and tomato mixture. Stir gently to combine, but take care not to crush vegetables. Cover tightly and bake ratatouille for 15 minutes. Remove and discard bouquet garni.

Serve as Buffet salad or Accompaniment to Lamb and Beef

Good ole days remebered

For many years (12 to be exact) I would not miss the Friday night Houston Rodeo BBQ cook off...... http://www.hlsr.com/ It is filled with sensory overload...Smells. flavors, sights and sounds all "Texas Style" Yesterday while still recovering from the week a friend called and invited me to go. At first I said NO (to myself) as I did not want to fight traffic and walk a gazillion miles (although that would be good for me) and come away smelling like smoke and the spills of celebrating Urban cowboys and girls....When he told me he had VIP parking and the shuttle will drive us ..I said "Lets Rodeo" and I am glad we did. . I ran into friends I had not seen in ages, walked paths I had spent many a time stumbling on and ate and smelt the flavors of some deliciously moist BBQ and some not so tender.. It was a great time. I even rode the Fares Wheel...and got pictures taken (maybe for the book) on some BBQ pits ..not just your ordinary pit these are Texas sized.... and to top it off met the Chef for Bon Appetite Magazine who was visiting from NY . Hopefully we will get to see him when in NY later this month. Have you ever seen the same movie twice? (I do with all my favorites....this week i watched fiddler on the roof for the 5Th time) each time you do you see it from a different prospective.....and get to see the finer details....that is exactly how it was last night....amazing how its changed.
I did get a few ideas for some recipes to include. I used to have a food booth at the rodeo and was always trying to squeeze crabcakes, ribeye sandwiches and shrimp fritters into the eating vocabulary of a cowboy...It never really worked. But last night I though of including boiled potatoes and corn in crab boil, A great BBQ sauce and some extra sides such as Rodeo Potato salad, cole slaw beans and more...we shall see. But I tell you there is something special about visiting old "Empty Bottle Moments " It will cause you to celebrate or go back and adjust so that you can celebrate