Owner: Food Network Musings URL:http://www.foodnetworkmusings.blogspot.com Join Date: Fri, 06 Apr 2007 00:15:18 -0500 Rating:0 Site Description: Join me in my obsession with the Food Network. It combines the best of many worlds - food, warm hosts, hot chefs and unrealistically gorgeous kitchens. I comment on all of that, plus give cooking tips, recipes. AND I want Ina to adopt me. Site statistics:Click here
Arriba!!! It's Almost Cinco de Mayo 2007-05-04 23:35:00 If you do nothing else for Cinco de Mayo tomorrow, at least make some zesty Pico de Gallo - a fresh salsa which can accompany many different dishes. Of course, it's good on its own with chips. I also love it on top of almost any rice dish, which it's spicy tomato taste will complement - paella, for example. In fact, this stuff is fairly addictive and you may find yourself inventing reasons to make certain dishes just to go with the Pico de Gallo.Huevos con Rancheros anyone?Pico de Gallo4 fresh tomatoes1/2 red pepper1/2 green pepper1 jalapeno1/2 tsp Kosher salt1/4 tsp. cumin1/8 tsp. oregano1/4 tsp. sugar2 tbls. red wine vinegar2 tbls. fresh lime juice1 clove garlic, left whole or put through a garlic press2 tbls. fresh coriander, finely choppedCore the tomatoes and cut into quarters. Remove the seeds with a melon baller.Cut the tomatoes into thin strips and then into a small dice. (Your salsa will only look as good as your dice.) Put the tomatoes into a strainer and let them drain whi Read more:Almost
Rachael Ray, Whom We Love To Hate 2007-05-03 15:59:00 What are we going to do about Rachael
Ray? If she gets any more famous, she'll threaten to outshine the sun. She's cooked for a President, helped Michael J. Fox in his fight for Parkinson's Disease funding, saved an entire high school from a bad prom, which was a fate worse than being destroyed in a tornado (which it was) - AND THAT WAS JUST IN THE LAST EIGHT DAYS!!!NOW she's on the cover of People Magazine, which is obviously in tandem with her True Hollywood Story, premiering this Saturday night on the E Network.She is everywhere all the time. As the moderator of a particularly virulent Anti-Rachael Website points out, when asked "If you hate her so much, then why don't you just change the channel?", that's getting a little hard to do, when she has her daily talk show, her gazillion shows on the Food Network, her Dunkin' Donuts commercials, plus others, her magazine, her cd's with kitchen appropriate music AND her products are being shilled everywhere!!! 928,000 results come Read more:Rachael Ray
Michael, Will You Marinate Me? 2007-05-08 02:45:00 (That's just plain silly, but it is Wedding Week on the Food Network.)Easy Entertaining with Michael
Chiarello Engagement PartyHarlequin SoupVery Green Broccoli SoupRoasted Butternut Squash SoupRoasted Winter Squash"His and Hers" Surf and TurfTo get the recipes:Click hereMichael is celebrating the engagements of various friends by throwing a dinner party. He starts with 2 soups which are poured side by side. I don't even want to say how long I've been doing that. Ok, I'll tell you. It was from the moment The New Basics was published - a mere 18 years ago. Actually, that WAS the best recipe in the book. It was a beet vichyssoise (add a beet to any old vichyssoise recipe... awesome) and a pea soup (add frozen peas and chicken stock to sautéed onions) and serve them side by side. It's stunning. Anyway, MC is making a "Harlequin of 2 soups". Sorry to get off the topic, again, but the cutest thing I have EVER seen is a Harlequin Great Dane (did you know they were called that? - the on
Giada...Here Comes The Cook... 2007-05-06 23:02:00 Everyday Italian with Giada
De LaurentiisWedding Shower Italian Chicken Salad in Lettuce CupsGoat Cheese ToastsBellini BarWhite Chocolate Hazelnut TartletsTo get the recipes:Click here The gals have gathered in the garden to admire their friend's engagement ring. Giada's giving the wedding shower lunch. Her menu is "sweet and cute, just like the wedding couple". She is starting with chicken salad dressed up with an Italian touch. Personally, I don't like the idea of Parmesan in a chicken salad, but maybe she'll win me over... "Before I start making my froufrou Italian chicken salad", she tells us that she wants to get the dressing made. 1/2 cup red wine vinegar plus 1/4 cup lemon juice into...Oh good, she's using a blender. She adds a couple teaspoons of honey, way too much...well, maybe not with all that vinegar and lemon juice. She adds the oil slooowwww-leeeeee. Here we go again. IT'S NOT NECESSARY. There is no difference between adding the oil all at once, or slowly. "I'm us
And The Cheese Stands Alone 2007-05-05 22:59:00 This is a video of a 44 lb. wheel of cheddar cheese aging on a shelf at the West Country Farmhouse Cheese
makers in Britain. It's pretty interesting.Even more riveting, though, is the original web site that featured this rather humongous piece of cheddar cheese, aging in real time - www.cheddarvision.tv. That's it. That's all it shows - A round of cheese as it sits on a table, AGING. Very occasionally, some activity surrounds Biggie Cheese, as I like to call it. There was quite a commotion in cyberspace last month when a cheesemaker took a sample of it to see if it was aging properly. Another time the label fell off and had to replaced and, monthly, it gets turned over. But other than that it sits quite placidly, where it will remain until next January.The amazing thing is that this site has gotten over ONE MILLION HITS!!! Biggie even has a My Space page.It IS a lot better than many other things out there, like Brit or Paris (soon-to-be-heading-to-the-pokey) Hilton showing all their
Going To Cooking School And Going Broke 2007-05-09 15:21:00 Well, it seems the culinary world is not immune from the troubles plaguing the rest of society. In this case, I'm talking about the crushing debts that culinary school students have to deal with after graduation in a profession that predominately features low paying jobs. “The problem isn’t getting a job, the problem is getting a high-paying job,” according to Susan Sykes Hendee, a dean at Baltimore International College. With a two year program at a private culinary college costing upwards of $45,000 and low interest Federal loans often only available for little more than a quarter of that amount, these graduates are going to have a heck of a piper to pay at the end of their schooling.Sometimes schools will encourage students to enroll no matter what their financial situation. The web site of one school, The San Diego Culinary Institute, entreats potential students this way:We are committed to assisting those students that demonstrate a seriousness and a passion for this busine Read more:Going
, School
James Beard, Rick Bayless and Bottoms Up Bobby 2007-05-08 16:15:00 From everything I've read about him, a really nice guy won the James
Beard Foundation Award for Outstanding Restaurant of 2007. And that is Rick Bayless of the Frontera Grill in Chicago. He, along with his wife, Deann Bayless, won at a gala black tie ceremony last night at Avery Fisher Hall in New York. This is his 3rd James Beard award. In 1995 he won for Outstanding Chef, and in 1998 he won the Humanitarian Award. His other well-known Chicago restaurant, Topolobampo, was nominated by the James Beard Foundation as one of the top 5 restaurants in the country for Outstanding Service in 2005. Rick Bayless did not go the Food Network route except as an occasional chef. (He lost an Iron Chef challenge to Bobby
Flay in 2005.) His current cooking show, Mexico: One Plate At A Time is on Public Television. He presents authentic Mexican cooking, and once you can get your hands on some of the exotic ingredients, his recipes are wonderful to make at home. His books also explore Mexican food in a
Roasted Garlic, Cake Mixes And Cute Cousins On Giada 2007-05-13 20:44:00 Everyday Italian with Giada
De LaurentiisFriends and Family FeastRigatoni with Vegetable BologneseRoasted
Pork Loin with Roasted Garlic
VinaigretteCaraway and Parmesan GrissiniHazelnut Crunch Cake with Mascarpone and Chocolate To get the recipes:Click hereGiada is cooking a "feast for family and friends", including a really cute guy, who I think is her younger brother. Whoever he is, he has beautiful curls. She's making a pasta dish, which she says is an easy way to cook for a crowd.She describes the Vegetable Bolognese as being "rustic, hardy home cooking." She begins by "putting together the aromatics." She chops the onion, carrots and garlic, and adds some red pepper into the mix. Giada mentions that carrots are the secret ingredient in many Italian sauces, because they add a sweetness without sugar. She processes all the vegetables into oblivion. The recipe confusingly instructs us to process until "finely chopped but still chunky." Huh? Hers were definitely finely chopped and not Read more:Mixes
, Cousins
Me To Food Network: Put Michael Chiarello Back On Saturday Afternoons 2007-05-12 22:06:00 I am not happy. Someone at the Food Network
has decided that my wonderful Michael
Chiarello doesn't belong on the Saturday
afternoon television line-up - which is the primetime of my Food Network viewing. They put Spiky Haired Guy on instead. He's ok, his food is actually rather exciting, but he's no MC. And he doesn't need to be on on Saturday afternoon, when I have my appointment with destiny, I mean with my favorite chef on Easy Entertaining.A quick perusal of FN's website leads me to conclude that this is not just a temporary move. Michael's keeping his 12:30 pm SUNDAY slot, but those were usually old shows. Now they have him on every weekday at 3 pm. Is that supposed to make up the fact that they took away his Saturday afternoons? Who can possibly watch at 3 pm and who wants to tape something every day at 3? (It's true, I actually TAPE the shows. Don't ask...It's a long story, but it has to do with being able to take the tapes and watch them on any tv and not having to ge
The True Story of Rachael Ray 2007-05-12 05:48:00 "What qualifications do I have to be showing all of America how to make soup?" GOOD QUESTION! When you have an answer, get back to me.That is basically what is at the heart of Rachael
Ray: The True Hollywood Story. Her considerable accomplishments are admired by people who also love her for her down-to-earthiness, while others criticize her god-awful food and annoying mannerisms. There's truth in both views.I was wondering how her THS would differ from her Chefography. There were many of the same stories - how many ways exactly can you tell the tale of working behind the candy counter at Macy's? The THS WAS a bit more fleshed out and it wasn't a COMPLETELY flattering portrait (only about 98% of it was). I didn't know, for example, just HOW thrilled RR was to be working behind that candy counter. I think it was an early example of her setting her sights low and making it almost impossible to fail at such a no-brainer type of job. It did seem though that her managers took a shine to Read more:Rachael Ray
Emeril Shows His Generosity 2007-05-11 01:21:00 The Emeril Lagasse Foundation is donating over $500,000 in grants to fund culinary education and summer camp programs in different areas in and around New Orleans, which have been affected by Hurricane Katrina. This will bring the amount to over $1,000,000 that Emeril's foundation has given to the area since January of 2006.The organizations to benefit include Save The Children and The United Way of Greater New Orleans, a summer arts camp at the Contemporary Arts Center in New Orleans and a brand new culinary arts program at New Orleans Center for Creative Arts (NOCCA).Good for you, Emeril. Read more:Generosity
A Taste of Yellow 2007-05-16 06:15:00 I just love the idea of blogger Barbara of Winos and Foodies, to post yellow food recipes and pictures in honor of Lance Armstrong's LIVESTRONG Day. I wanted to do a healthy meal and I decided to use turmeric as my guiding force. In addition to its beautiful color, it has wonderful healing properties and is believed to be an anti-inflammatory, as well as an antioxidant. Here is my contribution. Enjoy.Roasted Turmeric-ed Chicken Breasts (serves 2)2 big beautiful chicken breasts, on the bone1 tbl. turmeric1/2 tsp. kosher salt1/2 tsp. freshly ground black pepper1 tbl. olive oilPreheat oven to 400 deg F. Cover small baking sheet with foil.Cut around the breasts to get rid of any extra fat and bone. Place turmeric, salt and pepper in heavy zip lock bag. Mix together. Add oil. Squoosh bag to mix well. Place breasts in bag and scrunch around the seasonings to completely coat the chicken with the spice mix on both sides. Get it in every little crevice of the chicken. The plastic bag allows yo Read more:Yellow
Ina And The Zen Of Plating Fruit 2007-05-14 20:59:00 Barefoot Contessa - Ina GartenGood Home CookingBlueberry Coffee Cake MuffinsFresh Fruit
PlatterGravlax with Mustard SauceOrange Banana SmoothieTo get the recipes:Click here Young friend Phoebe is in college and bringing some friends over for a little brunch TLC with the Contessa. Ina starts the menu with homemade gravlax. She takes a huge hunk (3 lbs.) of fresh salmon and cuts it in half. Then she covers it with LOTS of fresh dill and sprinkles over 1/2 cup sugar and 1/2 cup kosher salt. She places 2 tablespoons of white peppercorns, which are a little milder than black, in a mortar and pestle with 1 tablespoon of fennel seeds. She crushes them (you could also pound them with a cast iron frying pan) and adds that to the fish. BTW, there are already a few disparities in the FN recipe and we're just getting started. It says a QUARTER cup of salt and sugar, not a half AND the recipe lists the fennel seeds, but doesn't put them in the method. Also, the recipe says to leave it to cure for Read more:Zen
Food Bloggers Of The World:
Wednesday Is LIVESTRON... 2007-05-14 17:10:00 Food Bloggers Of The World
:Wednesday
Is LIVESTRONG Day.Lance Armstrong's advocacy group is going to Capital Hill on Wednesday, May 16th to lobby for more action in the fight against cancer. There will be countless activites across the country (and around the world) to commemorate this day.Barbara, a food blogger, from Winos and Foodies has organized a wonderful cyber-event, called A Taste Of Yellow where food bloggers (I hope a lot of them) are presenting yellow food to show their support for LIVESTRONG Day. Check out all of your favorite food blogs. Many of them have posted their Taste of Yellow dishes already. Look for mine on Wednesday.
Sweets From The Sweet Michael Chiarello 2007-05-18 06:15:00 Easy Entertaining with Michael
ChiarelloDessert Party"Freeform" Cheesecake Poured over Fresh FruitBalsamic-Caramel Sauce over Vanilla Ice CreamChocolate CannoliChampagne with Pear Liqueur To get the recipes:Click hereMichael starts the show by telling us, this is "a fantastic party to throw after an event. It’s just dessert, but how sweet it is.” He’s making Sicilian cannoli first, filled with “rigotta”. That’s just how he said it. He’s showing us how to make "rigotta". You don’t have to, he reminds us, but it IS simple. 2 quarts milk, 2 cups cream, 2 teaspoons sugar plus a little salt get whisked together. He brings them up to the boil, then turns off the heat and adds the zest and juice of 8(!) lemons. It’s the acid from the juice and zest that actually makes the curds and whey. He lets the mixture cool. It begins to separate and the curds float to the top.He’s not going to use ALL ricotta in the filling. He’s going to mix it with an equal amount of whipped crea Read more:Sweets
, Sweet
Nice Guys Do Finish First 2007-05-17 22:20:00 Up To The Minute News:Rick Bayless made a quick appearance on Oprah today. (He was catering a party that Oprah's neighbors had, on a show encouraging neighbor friendliness.) She asked him how it was to get the James Beard award and he was really thrilled. What a nice guy. Read more:Finish
, First
Nigella, Nigella, Nigella 2007-03-22 17:07:00 (Say It Like Cary Grant And You Get The Idea)Chefography - Nigella LawsonLike her or not, Nigella Lawson's life reads like a romance novel. Here are the headlines:Beautiful heroine from troubled upper class British family finds solice in the written word...and A LOT of GOOD foodLoses mother to cancer Marries successful journalist, John DiamondHas daughter Loses sister to cancer Has son Publishes cookbookBecome a Domestic GoddessBut wait, that's just the beginning. As Nigella's star is rising on the career front, partially because "The camera eats her up" - as Bobby Redford said about Tally, formerly Sally, also know as Michelle Pfeiffer, in the classic "Up Close and Personal" - her husband is fighting the battle of his life, which ultimately TAKES his life. Cancer AGAIN. There's more: She becomes a major publishing success. The American television triumph of Nigella Feasts, awaits her, as does a new man. No matter that he's a major advertising mogul, art collector and gazillionair
Comfort Takes Many Forms 2007-03-19 23:42:00 Nigella Bites - Nigella LawsonComfort FoodMashed PotatoesLemon RisottoDouble Potato and Halloumi BakeChicken SoupChocolate Fudge CakeTo get the recipes:Click here Oh, Nigella, you have such a turn of phrase: "WHAT I'm doing here is seeking to offer protection from life - solely through the means of potato, butter and cream." Say that in an oh-so-frightfully upper-crust British accent with your bosom heaving and you have Nigella Lawson of Nigella Bites. Do you think anyone told her that in America that means "Nigella Sucks" and not "Nigella TAKES A Bite Of Something"?These potatoes are, it seems to me, just a socially acceptable way for her to shovel as much butter and cream into her mouth as she can manage. I'm all for that. Nice easy-to-follow recipe, but one day, when we know each other better, I'll share my secret recipe for mashed potatoes which will change your life. I'll give you a hint, mine don't have any nutmeg, like Nigella's. An ingredient "which in large quantities is Read more:Forms
Breakfast At Nigella's 2007-05-21 22:15:00 Nigella Feasts with Nigella LawsonBreakfast
All Hours Raspberry and Oatmeal SwirlsBoiled Egg and ToastChocolate and Peanut GranolaCheesecakeletsBacon and Tomato Hash To get the recipes: Click hereIt's not a bad idea to have the closed-captioning on when watching Nigella. She is by far the most articulate and well-spoken of all of our television chef/hosts, but her rapid-fire patois is sometimes a bit challenging for a lowly American to follow.This episode is not a particularly challenging one. In fact, it seems like it's bits and pieces of previous shows combined to come up with a "new" show. But with Nigella's overabundance of charm, she pulled it all together. She begins by poetically explaining that whether breakfast is a quick snack or leisurely affair, "it is a celebration of being alive." With all the loss she's suffered, she certainly has a right to remind us of that.Nigella's own favorite breakfast is a precisely cooked egg, served with soldiers of buttered toast. She star
Tyler, My Little Chicken Sandwich, Give Me A Bite 2007-05-20 20:28:00 Tyler's Ultimate with Tyler Florence Ultimate Chicken
Salad Sandwich
Chicken Salad and Cranberry Brie ToastLemon Blueberry Cheesecake BarsTo get the recipes:Click hereI like the entire premise of this series. Tyler takes a dish that has several components and shows us how to make each one properly. It's sort of the opposite of Sandra Lee, where each step is a bigger abomination than the one before. He layers more and more flavors into each part of the dish, so that when they come together as a whole, you get an explosion of taste. That's why for this show, he takes the time to poach the chicken, not just in water, but in a broth of his own making, which will certainly enhance the natural sweetness of the chicken. This is as far from boneless chicken breast as you can get. Note that it's always better to cook chicken on the bone and with the skin and then skim off the fat and remove the skin later on.Tyler grabs a really big pot. He's adding lots of aromatic vegetables - turnips, ce Read more:Tyler
Giada Sells Her Wares 2007-05-19 16:30:00 Everyday Italian with Giada
De LaurentiisGiada's Bake SaleMozzarella PillowsChocolate Chunk Cookies with Pine NutsMascarpone Mini Cupcakes with Strawberry GlazeItalian Ice To get the recipes:Click hereGiada is helping her friend's daughter, Daisy, with a bake sale. Apparently, the poor child just wants to go on a field trip and she has to raise the money herself by slaving in the kitchen to get the funds. Luckily, she has Giada to help.Giada starts with mini-cupcakes. Whoa!!! Her cleavage is a good 3 inches lower than in the opening segment...She's using a cake mix AGAIN?! This is becoming a pattern with her. It would be one thing if we were watching Sandra Sem-Eye Lee, but this is Giada. Anyway, she adds luscious marscapone to the bowl. She has to add something good to make them palatable. (I DO love her triple strand gold necklace, though). She finishes the batter and uses a small ice cream scoop to scoop the batter into a mini-muffin pan that she's lined with little foil cups. O
Granola - My Way 2007-05-24 10:47:00 Nigella's Raspberry Swirl made with My GranolaI was thinking about Nigella's Granola. I have what I think is a less sweet and even more delicious alternative. It's made in the microwave, which is good and bad. It's good because it's easy and quick. It's bad, because, as with all things microwaved, increasing the recipe is tricky. And once you try this, you'll want to make GOBS of it. What I do in my prime granola making season - Christmastime - is to get two batches ready at once in two different glass 9" by 13" dishes, so that when one comes out, the second can go in immediately. Sue's Best Granola2 cups rolled oats, not instant2/3 cup chopped nuts - walnuts, almonds, pecans, cashews, hazelnuts 1/3 cup wheat germ1/4 cup brown sugar1/4 cup honey1/3 cup raisins, dried cranberries or dried cherriesIn a glass 9 x 13 dish, mix oats, nuts, wheat germ and brown sugar together. Stir in honey. (Warm it for 10 seconds in the microwave, WITHOUT LID, to make it easier to pour.) Cook on
Two Chefs, Two Chickens And A Fight Between A Robust Spice Blend And A Rockin' Vinaigrette 2007-05-23 12:09:00 Easy Entertaining with Michael ChiarelloThe Best Roast Chicken in the World ContestMichael's Brined and Spice
d Chicken Cooked in Butter with Sherry Vinegar SauceJan Birnbaum's Roasted Chicken on Summer Greens with CornOlive Oil Braised Potatoes To get the recipes:Click here "I'm taking you down." says Jan Birnbaum. We see the boys playing with ceramic chickens. Today's cook-off between the two chefs is Roasted Chicken definitely taken up a few notches. Michael defines the battle as being between the "Italian Stallion and Ragin' Cajun...dukin' it out."Michael starts by brining his chicken to get a head start on the flavor. He's going to make a brine and then add ice to it, to bring the temperature down quickly. To a 1/2 gallon of water, he adds 7 cups (!) of kosher salt, peppercorns, 2 tbls. juniper berries (available in any supermarket), brown sugar, and bay leaves. He brings the mixture up to the boil, adds the ice to chill the mixture quickly and sets aside to cool. Now MC is Read more:Chefs
, Chickens
, Robust
, Blend
Notes About Food Network Chefs 2007-05-22 14:10:00 I caught Emeril on Regis and Kelly Lee (as Dave Letterman says). Apparently, they're spending some time in New Orleans to highlight all the progress that's been made. When asked how things are, Emeril replies, "Everyday gets a little bit better." From your lips...Emeril tells them that he came to N'Orleans 25 years ago to take overCommander's Palace from Paul Prudhomme and work with the Brennan family. I'm glad he mentioned all those folks. I want to believe that Emeril is as nice a guy as he appears. But I could be wrong, because he's obviously trying to do in Reege. He's making a Hot Crab and Crawfish Pasta with ONE AND A HALF CUPS OF HEAVY CREAM! Not exactly what the doctor ordered after heart surgery. Reege smiles weakly as he looks on, thinking...if I want to stay alive another year, I won't even LOOK at this. They come back after a break and, luckily, he doesn't even have a plate in front of him. Emeril talks about Cafe Reconcile and he does a bit about other restaurant Read more:Chefs
, Notes
, Food Network
Men Are From The Acme...Women Are From Shoprite 2007-05-30 15:15:00 I came to the rather disheartening conclusion that the more things change the more they stay the same, after reading about a study on Men in Grocery Stores. It's kind of pathetic that the results sound as if they could have been from the 1950's as much as the year 2007. The study found:Men don't like to ask for directions in a store. Well, what a surprise! NOT! Some believe that this entire ask-for-directions/don't-ask-for-directions thing is an actual function of men and women's brain chemistry. I choose to go with that theory as my husband is literally driving us miles and miles out of our way, rather than ask for directions. I am blessed, though, to have a partner with an extraordinarily strong sense of direction. Occasionally, he will ask me which way to go. Then he goes the opposite way, which, for the most part, works quite well. (I actually have to hold maps upside down and sideways to use them.) This is all just to say that I have no problems asking where something is in a Read more:Women
Tyler - Chef Daddy 2007-05-30 06:55:00 Congratulations to Tyler
Florence and his wife Tolan on the birth of their son, Hayden, last week. To see the adorable baby, a spitting image of his father, click here. Read more:Daddy
Michael Chiarello, My Favorite Bike-Riding Chef 2007-05-29 22:35:00 Biking PicnicSpring Vegetable Rice Salad (Insalata di Riso)Grilled Chicken Sandwich with Grilled Mushroom VinaigretteNapa 'Road' MixTo get the recipes: Click hereMichael
is packing a meal to go. He's serving "a movable picnic on a bike ride in the Napa Valley." Being a cyclist, he tells us, you can eat anything you want. Oh, THAT'S how he stays so trim. He's making one of his "favorite sandwiches of all time". Did he just say "Che-vatta"? Yes, he did. Have I been mispronouncing Ciabatta all this time? He slices the however-you-pronounce-it bread in half crosswise and drizzles over olive oil. Then he sprinkles on salt and pepper and toasts it. I thought he told us always to drizzle with oil AFTER toasting. I guess that's just for bruschetta. He takes shitake mushrooms and mixes them with 1/2 cup olive oil (remember HE'S cycling, if we're not, perhaps we should cut that oil by a bit.) He adds garlic, which has been Choppy-Chopped, thyme, salt and pepper. "Mushrooms are 90% water, Read more:Favorite
, Riding
It's Not A Surprise That Ina's Dinner Is Fabulous 2007-06-03 21:20:00 Barefoot Contessa - Ina Garten Jeffrey's Surprise
PartyBroccolini and Balsamic VinaigretteButterflied ChickenMixed Berry PavlovaTomato KabobsTo get the recipes:Click hereI love the shot of Jeffrey in the beginning sequence, stealing a cookie over Ina's shoulder. They're such a cute pair, those two. She's plotting a surprise birthday dinner for him on the beach. She says he always gives her extravagant gifts, but he likes simple things. But how could he mind a delicious dinner with friends, sand and surf and his precious Contessa?Ina takes out a whole chicken, which she explains has been completely boned and then butterflied by the butcher. Ok, that's a problem right there. Unless, of course, you're Ina. All I can say is to give it a try with your butcher. I asked mine today if he would ever bone out a chicken for me and while he didn't exactly laugh at me, he did say they didn't have the staff or time to do that.Don't worry, because it's kind of fun to bone out an entire chic Read more:Dinner
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