We had heard the song before.
Oprah playing the diet accordion - again.This time, 72 pounds in eight months. And no, this wasn't one of those weird talk shows - "Women who have given birth to gigantic premature children." This was the revelation of one of Oprah's weight-loss secrets - her own personal chef - Rosie Daley.
So we propped ourselves up, put down the bonbons and watched, mesmerized, as this culinary magician made low-fat, low-calories and low-sugar cooking actually seem palatable.
Of course, now we all want to eat what Oprah does!
Let's face it, as a society of dieters, we're lemmings. We'd follow the most au courant food guru over calorie-crusted cliffs, into a sea of mock-meringue just to get rid of that "other person" following us.
Unfortunately, that "other person" is us . . . the bottom line, so to speak.
Yes, we've Metrecal-ed, Scarsdale-ed and Pritikinized ourselves to the point that we're now actually paying our diet dollars to a bald-headed woman on infomercials who screams at us to - "STOP THE INSANITY!"
We're desperately desiring the quickest, most painless weight-loss we can find.
Thus, the "diet" catches our attention faster than someone yelling "Shoe Sale!" in Nordstrom.
That was the story a few weeks ago in Chicago. But the store was Marshall Field's, and the crowds were waiting to nab a copy of Rosie Daley's cookbook, "In the Kitchen with Rosie: Oprah's Favorite Recipes."
When Daley, 32, made the appearance to sign her hot-off-the-presses 129-page volume, a record-breaking 1,000 copies were sold within 15 minutes. Nationally, Barnes and Noble bookstores sold an astounding 20,000 of the books in one day. (Knopf, $14.95).
In Salt Lake, shrieks of "it's here!" could be heard in scattered outbursts throughout the valley as harried bookstore clerks called to inform those waiting for what is known as "Oprah's diet book."
Just what's so hot about this book? Another fad diet? A magnificent marketing ploy for Oprah (as if she needed the bucks)?
Daley's laid-back description of the book's contents is the first indication that her style of food preparation just might be functional - AND tasty . . . and a pleasant way to lose weight.
When interviewed by the Chicago Sun-Times, she said, "The book is about food (that) people can eat every day. It isn't a diet book; it's not about counting calories. I don't count how much Oprah's been eating all day; I just know she's eating low-fat."
Oprah's stock-market weight fluctuations are famous. In 1988, we watched her diet away 67 pounds on a medically supervised Optifast program.
TONS of overweight Oprah oglers shuffled to their doctors' doors - begging for the same magic elixer that had changed Oprah into a thinner, seemingly happier person.
Everyone got into the spirit of cutting. In a cut-and-paste debacle of the worst kind, TV Guide ran a cover that featured a newly svelte Oprah on Ann-Margret's body.
Three years ago, after regaining most of her previous poundage, Oprah met Daley, then a chef at the $3,500-a-day Cal-a-Vie health-spa.
After a couple of weeks of eating Daley's surprisingly delicious and healthy cookery, Oprah begged her to come to Chicago as her cook.
Daley, who was trained as an artist and learned her unique cooking techniques from Michel Stroot, chef at the famed Golden Door spa in Escondido, Calif., finally packed up and moved to the Windy City, after six months of considering such a major move. (No doubt, an offer was made that she couldn't refuse!)
The rest? Well, Oprah looks wonderful and says she's learned to change her craving for fat-filled "comfort food." (Growing up in the South, her favorite breakfast was cheese grits, homemade biscuits smothered in butter, home-cured ham and red-eyed gravy).
"This new way of eating very low fat, low sugar, low salt (I like to call it `clean eating') has made such a difference in my life," reads Oprah's introduction in Daley's book.
And watching the trim, fit, seemingly cured-of-the-yo-yo-syndrome-of-dieting Oprah Winfrey, no wonder we're clamoring to know more about how she did it.
But, buyer beware.
Oprah pinpoints how she lost all the weight - this time.
"But do not be misled: changing the way you think about food is only the first step toward achieving and maintaining a desirable weight," she says.
"It was only through a comprehensive plan of healthy eating, daily exercise and changing my self-defeating behavior that I was able to release weight as an issue from my life."
The real secret?
Hang in there - even without a Rosey.
*****
Additional Information
Recipes
GRILLED VEGETABLE SANDWICH
Dressing (recipe follows)
1 small eggplant, trimmed and sliced into 1/4-inch rounds
1 medium yellow squash, trimmed and cut into 1/4-inch rounds
1 red onion, trimmed and cut into 1/4-inch rounds
1 tablespoon Italian seasoning
1/8 teaspoon cayenne pepper
Light vegetable oil cooking spray
2 roasted red bell peppers (see note)
2 pizza dough baguettes (see note)
1 large tomato, cored and sliced
Freshly ground black pepper to taste
2 tablespoons chopped jalapeno chile (1 large)
8 fresh basil leaves
8 arugula leaves
Prepare dressing and set aside.
Arrange eggplant, yellow squash, zucchini and onion in a single layer on a cookie sheet. Sprinkle Italian seasoning and cayenne over all the rounds. Spray vegetable oil spray over vegetables to coat lightly. Broil vegetables in a preheated broiler until brown on top, about 5 minutes. Turn rounds over and broil second side. Remove vegetables, leaving the broiler on. Quarter the roasted peppers. Cut each baguette in half lengthwise and scoop out the soft inner dough. Place baguettes on broiler rack and toast about 2 minutes per side. Place a few slices of tomato into the well in bottom of each baguette. Dust with black pepper and jalapeno chiles. Place 4 basil leaves, 4 arugula leaves and 4 pieces of roasted pepper on each baguette. Layer on slices of eggplant, yellow squash, zucchini and onion. Coat inside of remaining half of each baguette with the dressing and place it on top of the vegetables. Cut each baguette into 3 sandwiches. Serves 6.
Dressing:
1 cup plain nonfat yogurt
3 tablespoons Dijon-style mustard
Freshly ground black pepper to taste
2 tablespoons nonfat cottage cheese
1/8 teaspoon hot red pepper sauce
2 tablespoons minced shallot (1 small shallot)
1 garlic clove, peeled and minced
1 teaspoon freshly squeezed lemon juice
Place ingredients in a blender container and mix at low speed until smooth. Makes about 11/2 cups.
Note: To roast a red bell pepper, slice the pepper in half lengthwise. Core and remove the seeds. Put the sliced peppers on the rack of a preheated broiler, cut side down. Broil for about 5 minutes, until the skin blisters. Transfer roasted peppers to a plastic bag; close and set aside 10 to 15 minutes. Daley makes her own baguettes. Home cooks can buy 9-inch-long baguettes for the sandwiches. A loaf of french bread would be fine.
- Each serving contains 295 calories, 3 g fat, 55 g carbs, 695 mg sodium, 1 mg cholesterol.
- From "In the Kitchen with Rosie" by Rosie Daley
CREAM OF BROCCOLI SOUP
1/2 cup water
1 chicken bouillon cube
3 cups broccoli florets and peeled stems (large bundle)
3 cups evaporated skim milk
Light vegetable oil cooking spray
11/2 cups chopped leeks, white part only (2 to 3 leeks)
2 tablespoons flour
1/2 teaspoon ground nutmeg
1 garlic clove, peeled and minced
3 tablespoons chopped fresh basil
Freshly ground black pepper to taste
Bring water to boil in a medium saucepan over medium heat. Dissolve bouillon cube in the boiling water. Add broccoli, cover and cook for 5 to 6 minutes, until it is bright green and fork-tender. Put the evaporated milk in a small saucepan. Warm over low heat just until bubbles begin to form around the edge. Remove pan from heat. Preheat a large, heavy saucepan over medium heat for 1 minute. Spray it twice with vegetable oil spray. Add leeks and saute, stirring often, for 7 to 8 minutes, until limp. Stir in flour and cook 1 minute. Whisk in warm, evaporated milk. Continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth. Reduce heat to low. Add nutmeg, garlic and broccoli, along with cooking liquid. Simmer for 5 minutes more, taking care not to bring the soup to a boil. Remove the pan from the heat and stir in the basil and black pepper. Makes 4 servings.
- Each serving contains 243 calories, 1 g fat, 42 g carbs, 547 mg sodium, 6 mg cholesterol.
- From "In the Kitchen with Rosie" by Rosie Daley
UN-FRIED FRENCH FRIES
5 large baking potatoes (about 23/4 pounds total)
Light vegetable oil cooking spray
2 large egg whites
1 tablespoon Cajun spice
Preheat the oven to 400 degrees. Slice each potato lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of vegetable oil. Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately. Serves 4.
- Each serving contains 291 calories, 1 g fat, 73 g carb, 50 mg sodium, 0 cholesterol.
- From "In the Kitchen with Rosie" by Rosie Daley
UN-FRIED CRABCAKES
1 pound fresh crabmeat (lump blue crab recommended)
Light vegetable oil cooking spray
1 teaspoon freshly grated Parmesan cheese
1 tablespoon snipped fresh chives
1 large whole egg or 2 large egg whites, beaten
1 tablespoon Old Bay seasoning
1 teaspoon Italian seasoning
2 tablespoons chopped jalapeno pepper (1 large pepper)
1 teaspoon baking powder
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 cup unflavored dried bread crumbs
Preheat oven to 400 degrees. Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat. In a large bowl, combine all remaining ingredients, except 1/2 cup of the bread crumbs, and stir in the crabmeat. Using 1/4 cup for each crabcake, form the mixture into 8 cakes. Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray. Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side, until brown. Serves 4.
- Each serving contains 252 calories, 2 g fat, 20g carb, 702 mg sodium, 140 mg cholesterol.
- From "In the Kitchen with Rosie" by Rosie Daley
CORN CHOWDER
Light vegetable oil cooking spray
1 cup chopped onion (1 medium onion)
6 cups fresh corn kernels (12 ears), with any milk collected when removed from the cob
3 cups chicken stock, fat skimmed off
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
Cayenne pepper to taste
1 tablespoon chopped fresh basil
Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil. Serves 4.
- Each serving contains 229 calories, 3 g fat, 63 g carbs, 623 mg sodium, 0 cholesterol.
- From "In the Kitchen with Rosie" by Rosie Daley
CURRIED CHICKEN SALAD
11/2 cups cubed cooked chicken breast
1/4 cup frozen peas, thawed
1/4 cup scraped and shredded carrot
1/8 teaspoon celery seed
1 tablespoon golden raisins
1 cup shredded red cabbage
1/4 cup chopped green apple
1/4 cup chopped scallion (2-3 scallions)
1/4 cup scraped and chopped celery
Dressing:
1 cup plain nonfat yogurt
1 tablespoon nonfat mayonnaise
3 teaspoons curry powder
3 tablespoons freshly squeezed lemon juice
Freshly ground black pepper to taste
1 tablespoon Dijon-style mustard
2 tablespoons minced shallot (1 small shallot)
Garnish:
4 large red cabbage leaves
4 cherry tomatoes, halved
1 tablespoon chopped fresh parsley
Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl. Put all the dressing ingredients in a small bowl and whisk to blend. Pour the dressing over the salad and toss well. Cover and refrigerate for 1 hour. Place a cabbage leaf, curved side down, on each salad plate. Mound salad into the leaves and garnish with the cherry tomatoes and parsley. Serves 4.
Note: This lively chicken salad is also good served in a pita pocket.
- Each serving contains 200 calories, 3 g fat, 16 g carb, 172 mg sodium, 43 mg cholesterol.
- From "In the Kitchen with Rosie" by Rosie Daley
*****
Clean techniques for the kitchen
Rosie Daley shares some of her techniques for "eating clean":
- Always rinse meat, fish and produce thoroughly.
- Choose produce in season - look for what's plentiful.
- Use fresh vegetable purees as the basis for thick and rich "cream" soups, dispensing with cream and butter without compromising flavor.
- Use freshly squeezed lemon, lime or orange juice in salad dressings for flavoring.
- Whole leaves of basil, chervil, cilantro and mint make nice salad greens.
- Cook with dried herbs and save the fresh for garnish so that their full flavor can be savored. When using dried herbs, remember that they are much stronger than fresh; use only one-fourth to one-third as much.
- Use nonfat yogurt as a substitute for mayonnaise in salads and dressings.
- Vinegars add life, but no fat and virtually no calories to a range of dishes. Try raspberry, balsamic, red wine and tarragon vinegars.
- From "In the Kitchen with Rosie."