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Salt & Pepper Weekly News
Real home cooking meets chef cuisine!
October 16, 2009
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| Chef "Tee" Terrell Danley's NBC 4 cooking segment available online
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  Click on Washington, DC's NBC 4 to see Chef "Tee" Terrell Danley share vegetarian recipes and tips with consumer reporter Liz Crenshaw. The segment aired on October 15, 2009, in honor of Vegetarian Awareness Month.
For a complete list of Chef Tee's and Chef Lauren Von Der Pool's vegetarian recipes and tips, click on vegetarian recipes.
The NBC 4 segment was taped at Stratford University. Chef Tee teaches at the school that is based in Falls Church, VA.
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Culinary Tips of the Week
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Brian Reeve, Home cook
Keep shrimp shells--After peeling shrimp, keep the shells to make shrimp stock. I usually store the shells in the freezer until I'm ready to use them. Substitute the shrimp stock for water when making pasta. This will give your pasta great flavor. Click on saltandpepperchefs.com to get my shrimp stock recipe.
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Chef "Tee" Terrell Danley, restaurant owner/culinary instructor
Liquid smoke--If you want barbeque flavor but don't feel like barbequing, just add some natural wood distilled liquid smoke. This concentrated liquid adds the flavor and aroma of natural smokehouse wood. Use it in place of bacon, ham or smoked turkey seasoning.
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 Chef Lauren Von Der Pool, vegan/raw food cuisine expert
Arm yourself with garlic this flu season--Garlic detoxifies the body and protects it against infection by fortifying the immune system. It also lowers blood pressure and improves circulation. Garlic is a versatile ingredient that tastes great. You can eat garlic raw chopped in a salad, infuse it in some olive oil, roast it in the oven and spread it on a baguette or add it to your favorite tomato sauce.
Learn more about Chef Pool and her exotic vegan and raw food cuisine at vonderpoolgourmet.com.
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