Actor Bobby Steggert grew up around great food.
"My mom always used natural ingredients (when she cooked)," said Steggert. "She taught us the basics."
Steggert is currently starring in "Big Fish," now in a world premiere pre-Broadway engagement at Chicago's Oriental Theatre. The show runs through May 5. FYI: (800) 775-2000 or visit BroadwayInChicago.com
Steggert also favors fresh, natural ingredients, and regularly shops for produce and quality foods when he's home in New York.
"I love going to Farmers Markets. My favorite thing is to roast vegetables. I love simple, straight-forward dishes," he said.
Grass-fed beef, butternut squash, Brussels sprouts, and other veggies are among favorites.
When Steggert goes out to eat, he looks for restaurants with good meat or seafood preparations. And he's currently a fan of the new book "Sugar, Salt, Fat: How the Food Giants Hooked Us" by Michael Moss. The actor said it's a fascinating look at how the big food companies are in a sense sabotaging the public's health with their products.
As a performer, Steggert said he watches his diet and realizes how what he eats also affects his energy level. Entertaining with food, Steggert said, is something he always enjoys doing.
"I like to invite people over and have a pot luck," he said, adding even gathering over a bottle of wine, cheese from the local deli, and bread from the bakery, makes a great meal.
The following recipe is from Steggert.
AWESOME ROASTED RED PEPPER DIP
2 large red peppers
1 jalapeño pepper
3 cloves of garlic
1/4 cup olive oil
1 cup diced French or sourdough bread
1/2 cup chicken or vegetable stock
DIRECTIONS: Roast peppers and jalapeño directly on gas top stove or in broiler until charred on all sides. Roast garlic cloves with a few drops of olive oil and wrap in aluminum foil. Roast in broiler. When fully blackened, place vegetables in a large bowl and cover with cling wrap. Let cool for a few minutes. Remove all skins from peppers and jalapeño. Cut and remove all seeds. Place in food processor along with roasted garlic. Cut bread into small crouton-sized cubes and soak in the chicken or vegetable stock. Place in food processor once bread has totally absorbed the stock. Add olive oil, salt, and pepper to taste. Puree in food processor and serve immediately or chill for later. Great with bread, crackers, crudités or on sandwiches, and much less fattening than mayo or hummus.
Source: Bobby Steggert