TASTY TALK: ELISABETH ROHM

1. You're about to embark on Mommy-hood!  You're known for having a philosophical approach to life -- would you share your current outlook with us?
My mother's parenting philosophy came in part from Khalil Gibran's 'The Prophet', Chapter on Children.  I never thought I would say this but, I'm finally learning to listen to my mother!

2. When you were younger, you wanted to become a professional equestrian, and you only came to acting in college. How has your non-Hollywood background served you in your career?
I can't say that it has served my career but it is has definitely served my mental health knowing that the world is enormous and the options boundless!  Having gotten into acting late after college has always made me feel like I have the ability to do anything, that I can always change my mind if I like.  Somehow that has produced a low stress approach to 'Hollywood' and acting.  It is a privilege to have such a wonderful job and when, or if, that changes I know there is much to do and the world is huge.

3. We hear you work out a lot (and it shows!). Tell us about your fitness routine.
I always need to be on the move.  Whether it is hiking, yoga, tennis, riding ... I need to keep moving.  My trainer always says, “our bodies want to run!”

4. How does healthy eating fit into your life? Do you try to eat organic? Do you like to cook (and if so, do you have any specialties)?
I prefer clean and organic because to me food is “Glorious!”

5. You were born in Germany and, generally speaking, Europe has had a commitment to "green" initiatives (such as recycling, etc.) for much longer than we have in the US. How does being "planet-friendly" fit into your daily life?  Are you even more aware of this now that you’re expecting?
Being planet friendly is like staying in shape ... it's a daily task ... sometimes you do great and sometimes you don't, but everyday you have to try to do something for the health of the planet.  It's a daily commitment, isn't it?

6. You are one of Hollywood's most photographed ladies. Tell us about your personal style. How has it been to walk the red carpet in maternity clothes?
I'm happy that maternity clothes like Pea in the Pod have become so fashionable.  It makes being proud of your changing body that much easier.

7. So, you're having a little girl!  Do you ever think about the effects of raising a child in the spotlight?  What are your thoughts on having a "celebrity baby?"
Luckily, I'm not one of those folks that gets followed from the moment I leave my home.  But, if it is a great kids’ event like Tastybaby has from time to time, it's likely she'll be there if she wants to go!

8. Many of your fans know you as a lawyer. Did you do a lot of research for your "Law and Order" role?  Did you ever have aspirations to become a "Legal Eagle?"
I didn't have the time to do a ton of research because I got the job and left for New York two days later!  Accumulatively I gathered knowledge and I learned from Sam [Waterson, from the show] who I swear moonlights as an attorney – he's so smart!

9. What are "your" causes?  (For example, has your life-long love of horse riding led you to be involved with any animal rights issues?)
I work with the Red Cross, Global Green and Refugees International.  The Red Cross has fundamental principles that guide me in any and all philanthropic work:  Humanitarian, Impartiality, Neutrality, Independence, Volunteerism, Unity, Universality.

10. And now, here's the question we ask everyone:  What makes you "Tasty?"
I'm a little sweet and a little salty ... diversity makes me “Tasty!”

ELIZABETH ROHM'S BABY SHOWER

As soon we heard that Elisabeth Rohm, one of Tinseltown's tastiest young ladies, was expecting a baby, we jumped for joy! And the best news? Elisabeth is a fan of ours, too! When the invitation to her intimate baby shower arrived, we were flattered and excited, so we offered her the one thing we have to give ...

Angela Bocuzzi-Gaines, the talented chef (and mother of 2-year-old Maya) who catered the chic affair, cleverly worked a variety of Tastybaby flavors into the menu.
Read on for all the tasty details ...

Check out the exclusive feature in Life & Style Magazine!

Check out the photogallery!

 For Angela Boccuzzi-Gaines, "food" has always meant "family." Growing up in an Italian family
in which food was always the most important activity, she remembers cooking with her mom and siblings. Her mother, "an amazing chef," opened a restaurant where the kids were all expected to lend a hand. Cooking was always fun, and today Angela and most of her siblings are somehow involved in the food industry. Angela has been catering and personal chefing for five years.

"I get excited when I have a food challenge," she says. "I love learning about foods and experimenting, and I also love it when I can save time by using a great product like Tastybaby."
And so, when our mutual favorite "tasty" girl, Elisabeth Rohm's baby shower rolled around, we challenged Angela to incorporate Tastybaby purees in your menu for the chic luncheon.
"It was easy incorporating Tastybaby into the food! There is such a variety of flavors and the puree adds more taste and texture."

Aside from the wonderful Tastybaby's tastiness, Angela also found her project to be a great time-saver. "Since the Squash 'Em is already pureed, I didn’t need to peel, chop and then cook the it, which takes forever. My inspiration was to make great-tasting food using something that most people would never think of using - baby food!" That inspiration is what led to a dish that has already gained enormous popularity in Angela's own home: her "famous" Squash 'Em ravioli, which her 2-year-old daughter, Maya can't get enough of!

"I had some Squash 'Em left over, and since I hate throwing anything away, I mixed the puree with a little parmesan cheese and spices. I then used wonton wrappers instead of using pasta. It was so easy."

Now that Maya is 2 years old, Angela is passing the love of food she learned from her own mother on to the next generation. "I am very lucky that Maya will eat anything. It is always a challenge preparing three nutritious meals a day and healthy snacks, but at least I don’t have to "sneak" vegetables into her food. It's more about keeping her choices exciting within my schedule, so when I started using Tastybaby, it made preparing her food so much easier and faster."

Baby Shower Menu

Passed Hor D’oeuvres

Sonoma chicken salad in poppy seed tartlet
Crostini with mascrapone proscuitto topped with fig chutney
Pizza with wild mushroom and fontina
Mini Bango smoothies (Tastybaby Bango flavor)
Peach Bellini (Tastybaby Life's a Peach flavor)

Luncheon Menu

Baby greens with roasted pears, blue cheese and candied walnuts in pear vinaigrette
(Tastybaby Hip 2 B Pear flavor)


Butternut squash ravioli with a brown butter sage sauce
(Tastybaby Squash 'Em flavor - see recipe below)


Roasted Chicken breast with a white wine sundried tomato sauce served with corn polenta roasted baby zucchini and carrots
(Tastybaby Corn in the Usa flavor)

Mini sweetie cupcakes (Tastybaby Sweetie Pie flavor)
Fresh strawberries

Squash 'Em Ravioli with a Brown Butter Sage Sauce

Ingredients
• 8 -3.5 oz of squash em
• 1 teaspoon butter
• salt and ground black pepper to taste
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 cup Parmesan cheese
• 25 wonton wrappers
• 1 egg white, lightly beaten
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage leaves
• salt and freshly ground black pepper to taste

Directions:
1. Fill a deep pot with lightly salted water and bring to a boil.
2. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash em mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
3. Drop a few ravioli at a time, into the boiling water, and cook for2 to 4 minutes, or until tender. Don’t over crowd. Remove, drain, and keep warm until sauce is prepared.
4. To make the sauce, melt the butter in a skillet over medium-LOW heat. DO NOT BURN THE BUTTER. Stir in the sage. Continue to cook and stir until the sage is crispy, but not browned. Add salt and pepper to taste. Place raviolis on serving plates and drizzle with sauce.Cheddar Polenta

1 1/2 cups water
2 cups organic milk
2 (3.5 oz) tasty baby “corn in the usa”
2 teaspoons minced garlic
1 bay leaf
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup polenta
4 tablespoons unsalted organic butter
1/2 cup grated organic cheddar cheese
2 tablespoons grated organic Parmesan

In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, garlic, bay leaf, thyme, tasty baby corn in the usa, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.
Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot. 

Baby Greens with Roasted pear and Blue cheese tossed with Hip 2 B Pear Vinaigrette

Ingredients

•  5 oz bag assorted organic baby green lettuce
•  4 organic whole fresh pears
•  3 ounces Maytag blue cheese
•  1/2 cup toasted walnuts halves

Directions:
Preheat oven to 350 degrees. Slice pears in half and core. Place skin side up on a roasted pan. Drizzle with organic extra virgin olive oil and salt and pepper. Cook for 30 minutes or until fork can pierce pear easily. Let pears cool off. 
In a bowl mix baby greens and dressing. Toss well. Place greens on individual plates. Top with toasted walnuts and a generous serving of crumbled blue cheese. Place half of pear on each plate and serve.

•  3 tablespoons balsamic vinegar
•  1 - 3.5 oz container of Tastybaby Hip 2 B Pear
•  1 teaspoon of garlic
•   1 tablespoon of Dijon mustard
•  salt and pepper (to taste)

Mix all ingredients together in food processor or blender. Slowly add 1/4 cup of extra virgin olive oil. Mix well. Makes one cup of dressing. Can be stored in refrigerator in airtight container.