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Jimmy Kimmel to Food Network: Get More Black Chefs!!
2007-04-05 22:30:00
To be honest, I'm not sure it happened exactly that way. It was reported to me by a young friend. Apparently on Thursday's show, Jimmy Kimmel talked about an interesting article in the Chicago Sun-Times. It was about the lack of black chefs on the Food Network and in restaurant kitchens in general. We don't usually think of Jimmy Kimmel as being at the forefront of the issue of race in America. But we just might be wrong. He mentioned this problem and then he said that he had to give the Food Network credit, because the very next day they gave his security guard Veatrice her own cooking show. And he showed her on the set of her cooking show, which was, I'm sure, hilarious. Veatrice has the warmth of a prison guard and the charm of a rattlesnake. Too bad that it was just a sketch on late night televison.But think about it...the number of black chefs or hosts on the Food Network has been and continues to be really paltry. I guess that shouldn't be a surprise, but more of a reflectio
Read more: Black , Chefs

Everything, INCLUDING The Kitchen Sink; Plus Why Copper Is The Good Guy
2007-04-04 21:01:00
I was browsing the Food Network's website the other day and I saw a section entitled Kitchen Design. Well, I love kitchens and I love design. Actually, that second part isn't true. I don't know anything about design, EXCEPT kitchen design. And the only reason I know about THAT is because I know what works for me, which I figure could apply to most people as well. I was thinking about this because a friend is building a new house and talking about various new appliances - many of which have been invented since I last replaced any. One of them is a steam oven. I'm not sure I would want to commit myself to eating that much steamed food. In fact, if it came right down to it, I think I'd rather have a deep fat fryer than a steam oven. Anyway, I saw the most amazing thing on this website (which turns out to be HGTV'S website, but never mind). It was a sink shaped like a curved trough, which they call an "entertaining" sink. Apparently, that means you put it in places in which you enter
Read more: Copper , Everything

Gefilte Fish for Beginners
2007-04-03 21:46:00
Happy Passover!!!This is a good starting recipe for gefilte fish. The pepper is the thing, add LOTS.Jessie's Gefilte Fish with Matzoh in Fish Gravy (6 pieces)2 onions, chopped2 carrots, cut into thin rounds2 tbls. olive oil1 24 oz. jar of Gefilte Fish1/2 tsp. paprika Freshly ground black pepper 2 matzohs horseradishSoften onions and carrots in olive oil, until onions are completely translucent. Add fish and all the juice from the jar, paprika and A LOT OF PEPPER. Simmer on low heat for 45 minutes. Chill fish and juice together. Remove fish from liquid and serve with Matzoh in Fish Gravy and plenty of horseradish.For Matzoh in Fish Gravy, heat the juices from the fish with all of the onions and carrots. Stir in broken up matzohs. Serve immediately with gefilte fish. Note: Sometimes I add 1 cup of vegetable stock to the simmering fish to make more gravy for the matzoh.


A Do-Ahead Menu Which Leaves The Chef Plenty Of Canoodling Time
2007-04-02 22:15:00
Easy Entertaining with Michael Chiarello - Done in Advance Dinner PartyItalian Relish TrayRoasted Beet Salad with Blue CheeseMarinated Salmon with Fennel SaladWinter Fruit Compote with Selection of CheeseTo get the recipes:Click hereMichael starts by roasting the beets*, and giving us a good tip. Cover the cutting board with waxed paper, so it's not completely beet-redded up. He cuts the ends off the red and golden beets and coats them with bit of olive oil, salt and pepper. Here's something interesting. He says he tends to over season them (on purpose), because he’s going to peel them and lose a lot of the seasoning. I’m trying to think of another case where that would also apply. Most other foods that you roast with the skin, you eat the skin. Hmmm. MC begins to boil down the tangerine juice for the dressing. If you can’t find tangerine juice, use orange, or I’ve used orange-tangerine juice, which is wonderful. He moves on to the salmon, which he explains can be cooked in 2
Read more: Plenty

www.foodtv.com, where are you?
2007-04-02 05:55:00
Wow, I was getting worried. For about 7 minutes, The Food Network website was unreachable. What happened? Did someone blow a fuse? (Do we still have fuses in the 21st century?) Luckily, it's all good and harmony has been restored in the universe.


Oy, I Can't Believe I Ate The Whole Thing
2007-04-02 02:10:00
Barefoot Contessa - Ina GartenFriday Night DinnerBrisket with Carrots and OnionsChopped LiverGarlic Sauteed SpinachRugelachTo get the recipes:Click hereAfter the unfortunate-ness at the end of Giada's last show, I need the calming culinary presence of the Contessa, and she doesn't disappoint. It's Friday night and it's Jeffrey's weekly homecoming. As Ina says, "Just when he's expecting yet another roast chicken, I always like to shake it up a little bit, so I'm making an old-fashioned Jewish dinner." You go, Girlfriend!She laughs as she takes out a brisket big enough to feed the entire East End of Long Island, and then some. (Ummm, Ina, didn't you say your husband is gone during the week? WHO is going to eat all of that? Oh wait, I see another excuse for a party coming up...with some fabulous cocktail to go right along with it.)Ina hoists the meat into the roasting pan and makes a quick seasoning mix. Don't skip that step. One pound of the LARGEST carrots I've ever seen get c
Read more: Thing , Whole

Everyday Italian - The Last 3 Minutes Will Shock You!!!
2007-04-01 02:38:00
Everyday Italian with Giada De Laurentiis - Friend in TownCrostini with Ricotta and Goat CheeseTuna with Roasted Cipolline OnionsPolenta with ArugulaRicotta PancakesTo get the recipes:Click hereGiada's having her friend Hilary visit for the weekend. After a long drive, she wants to give her a little snack, while they catch up. Let's be honest, she's probably just being practical. She wants their stomachs nicely lined with a bit of protein (cheese) and carbs (the crostini) before the night of heavy drinking and clubbing she has planned. This is LA, after all. She makes the crostini. Whoa there...she's making so many, maybe the party's at her house with the boys from Chippendales. The dip looks good - goat cheese and ricotta. She's only using a 1/4 cup of ricotta. To be honest, I'm thinking she could use part skim ricotta here, unless it has something to do with the whole getting-ready-for-drinking thing (that I've been imagining in my sick head.) Very attractive plating of the c
Read more: Shock

Cauliflower as Art, Well Not Exactly...... But How About As Mashed Potatoes?
2007-03-30 22:54:00
Why am I thinking about cauliflower of all things? I guess I was remembering all the ways that parents try to disguise healthy food, so that their kids will eat it. We had a great trick or so I thought. We used to put broccoli, for example, on a platter in the middle of the table and tell our kids it was for us, that there wasn't enough for them and they wouldn't like it - it tasted like medicine. Well, that worked only a few times, before they were on to us. (I guess we shouldn't have waited until they were teenagers to do that.) Then there was the time that we ordered dumplings...ssshhh they were LAMB dumplings...and I lied right to my daughter's face and told her they weren't (she detested lamb) and she NEVER forgave me. I don't really remember why it was so important to me that she eat these darn dumplings..but it was.Talking about the putting different guises on food, here's a recipe I came upon when I was teaching a low carb cooking class. This recipe came as a complete re
Read more: Cauliflower

Giada, Let The Chef Be The Chef
2007-03-29 19:50:00
Guess which beautiful cook from a famous Italian movie family was on Today again this morning? Finally, I get that she was obviously spending a week in New York on their couch. Today's story was sad. It was about her brother, Dino, who died of melanoma when he was 30. (His obit said 31, but she was his sister, so she should know.) She doesn't talk about it too much, but it was mentioned in her Chefography.On a happier and more delicious note, there was a segment with Chef Scott Conant cooking a lighter version of Fritto Misto. It was Natalie Morales's story, supposedly, but Giada was standing to the side, commenting on everything and interrupting the chef...as she's done with every cooking story this week. I love Giada, but it's not always about her!!! She asked the chef what his secrets were for frying, adding "I have MY OWN, but what are yours?" Apparently, she approved of his answers - have the oil at the right temperature and don't fry too much at once, because she allowed hi


Wagyu The Dog
2007-03-28 20:35:00
The almost 400 dollar a pound Wagyu Beef was the smallest part of the story that Giada presented to viewers this morning as a Today Show contributor. The real story took place behind the scenes within the New York restaurant and media world over the last 7 weeks. Our beautiful Everyday Italian gal mentioned nary a word of the controversy that has taken food experts by storm. All her segment showed was a self-serving restaurant owner of The Kobe Club, searing hundreds of dollars of beef on a hot pan as both she and he cut off the chef, Scott Ubert, who had been brought along to cook and talk about crab cakes. Poor television interviewing skills aside, the back drop to this innocent puff piece really has me wondering who at GE pushed for this story. Ah, but I'm getting ahead of myself.This morning's restaurant impresario was Jeffrey Chodorow, who brought us The China Grill and Asia De Cuba, as well as the television event of a millisecond The Restaurant, featuring the egotistical talen


The Greatest Recipe Ever Told
2007-03-27 23:03:00
My favorite recipe of all time? And the winner is...I have to think about it. There are a lot of factors that go into choosing one's favorite recipe. It could be the one that's the easiest to make, or the most delicious, or the one that your family likes the most. And we can break it down even more - to a favorite appetizer or potato recipe or chocolate cake. But if by favorite we simply mean the recipe that we go to time and time again, when we want something truly delicious, easy to make, fairly flexible in terms of ingredients and suitable for family OR company, then I would have to vote for The Barefoot Contessa's Orzo with Roasted Vegetables. It is the quintessential Ina Garten recipe - wonderfully flavorful and beautiful to look at, as well as simple to make. In fact, forget it being MY favorite recipe, it just might be (for home cooks, now, I'm talking) THE BEST RECIPE OF ALL TIME.*You may certainly make it as it is. It's pretty perfect. But I've made it soooooooo many tim
Read more: Greatest

A Tale of Three Pizzas, Horseshoes and an Irresistable Chef
2007-03-26 23:49:00
Easy Entertaining with Michael ChiarelloHorseshoes Tournament Grilled Eggplant PizzaHummus Piadine with Cucumber and Feta SaladStrawberry Rhubarb CalzoneVenetian Wine SpritzerTo get the recipes:Click hereMichael Chiarello's having an old fashioned outdoor get-together. Folks are coming over to play horseshoes. That requires a special kind of menu - one where the food can be held in one hand and the horseshoe in the other. He's decided on 3 pizzas, each very different and wonderful on its own.The first is a crostata filled with Rhubarb. That's good news. I've kind of forgotten about rhubarb and how wonderfully tart it is. It makes a terrific filling here with strawberries. He shows us a good way to rid strawberries of their stems, without losing half the berry. He digs it out using a small teaspoon. It keeps its rounded shape too, which for this recipe is moot since it's getting cooked, but remember it for when you're keeping them whole. He adds the strawberries to rhubarb. Ruby R
Read more: Three

Hot Off The Presses: Giada Citing
2007-03-26 16:15:00
What was Giada doing on The Today Show, sitting on the end of the chat couch next to David Gregory and Natalie Morales and some rather cute weatherman this morning (Monday, March 26th)? Apparently, she's a Today contributor. Who knew? (I stopped watching when Jane Pauley left.) I was just channel surfing, while on the treadmill (Christina Aquilera had finished and I was waiting for Fergie and Luda) and I spied Giada. She was working out with the Jackie Warner from Bravo's WORK OUT. If that's not cross promotion gone haywire, I don't what is... Anyway, Jackie, famous for her volatile girlfriends, is literally ALL OVER Giada. She makes her do a "man's" push up and poor little Giada really looks like she's never done one before. That gave Jackie the perfect opportunity to practically LIE ON TOP OF HER. Then, she gave Giada milk "jugs" to lift with - who calls them THAT unless you're thinking of something entirely different? Thankfully, Giada thought to zip up, really high, nothing
Read more: Presses

Liquid Refreshment for Four, Oh, And Dinner Too
2007-03-25 21:05:00
Barefoot Contessa - Dinner and a MovieFrozen Blood Orange MargaritaChicken with Forty Cloves of GarlicIce Cream BombeMoroccan CouscousFor recipes:Click hereIna's preparing dinner for some guy friends, before they watch a fabulous French movie. Je voudrais venir. I.G. starts with an ice cream bombe – Ooh, one of my all time favorite desserts from “From Julia Child’s Kitchen” days. This is when that set of stainless steel mixing bowls will come in handy. Or for LK, my sister-in-law, that adorable set of melamine gorgeously colored bowls I gave her would be perfect too. (Oh, how I wanted to keep them). Ina’s making her own mango sorbet, do it, you’ll like it. If you just can’t face it or you’re in a time crunch, use Sharon's Sorbet. Ina finishes the mixture and then refrigerates it. When it’s fully chilled, she will put it in her ice cream machine. Should you go out and buy one just for this recipe? YES! They are great fun to have and then you won’t have to live your
Read more: Liquid

Friday Night Bites
2007-03-24 18:27:00
Why? Because I've been pizza deprived. For years, our family ritual was to get pizza on a Friday night from our favorite local pizza place. When my kids left for college, I felt a bit sheepish getting an entire pizza just for my husband and me. I suppose the pizza guy had no way of counting the actual mouths it was going to feed, but I still felt funny. (Let me make it clear, though, that we had plenty of leftovers.) So, I started making my own pizza - which, to tell you the truth, I quite like doing anyway. Making pizza dough is incredibly quick IF you have a food processor. But just a warning - this is homemade and FRESH, BUT the crust will never be as crispy and chewy as Luigi's or Giuseppe's, unless you have a special pizza oven at home. You can crank up your oven (an electric oven is an advantage over a gas one), cook the pizza on a pizza screen, put a stone in the oven and spray water at regular intervals, but it's still not going to be like Gianni's. So, let's just make a
Read more: Friday Night , Night

The Broccoli Rabed All The Attention
2007-03-23 20:03:00
When I asked my son the other day, "Can you stir the Broccoli Rabe for me?" He answered, "My name's not Rob, and this isn't broccoli." Ok, so maybe this vegetable isn't that well-known, but it should be, even to college kids. And I've never met a main course that didn't like it. My biggest problem with Broccoli Rabe is SPELLING IT. No matter how many times I tell myself it's TWO C'S and ONE L, I always write b-r-o-c-o-l-l-i. I know it when I SEE it, as in pornography and The Supreme Court, but not when I WRITE it.I don't really have an sense of how popular broccoli rabe is. I particularly like it because it's got a lot going on. You've got your stems, leaves AND flowers. It's kind of like a United Nations of vegetables. It's variously known as rapini, rape, brocoletti di rape and rabe OR raab. One thing to remember is that it belongs to the Brassica family, i.e. the strong smelly vegetable family, which includes kale, cabbage and turnips. But don't turn up your nose. That


Anatomy of a Recipe Search: FoodNetwork.com vs. Epicurious.com
2007-03-21 20:17:00
Let me first say, that the initial time I went on Epicurious, I misspelled it and ended up on some horrible porno site (which I could never find again).The other day, I was thinking about what to make for dinner and I decided to stage an informal competition between these 2 websites. Which one would come up with the best recipe fastest? I typed in "boneless chicken and pasta", knowing that, even though I had boneless thighs, most likely the recipes would come up using the breast. But that was ok, I didn't want it to be too challenging. I also knew that no matter what the pasta was, I was intending to use this fabulous new whole wheat spaghetti from Barilla. (It comes in many varieties.)I started with the Food Network website. 80 results came up. The first recipe was Giada's Grilled Meats and Vegetables over Saffron Orzo. Meats? Who said anything about Meats? I checked out the recipe and it was indeed for Chicken, in fact, BOTH breast and thighs. But it had shrimp and it was grilled a
Read more: Search

Addendum to Ina's Latest Chocolate Cake
2007-03-18 21:08:00
Beatty's Chocolate CakeI just have to riff a bit about this cake. After I told you all about it, I ran into the kitchen and whipped it up. (Oh ok, I had to go get some buttermilk, but everything else was at hand.) By the way, you can also find the recipe in Barefoot Contessa At Home. It is indeed a wonderful cake. I didn't do my usual thing of changing this or that. I didn't need to. IT WAS PERFECT.Even though Ina didn't have time to talk about this on the show, in the recipe she says to butter the cake pan, and then line it with parchment and butter and flour again. I know you may be tempted to skip this step. BUT DON'T. And I'll go a step further, with ANY cake you make for the rest of your life - butter the pan and line it and then butter it and flour it again. It will save your life a hundred times over. Even if you've made some mistake in the mixing or baking time, you will never have part of the cake left behind in the pan again.Oh, one other thing, our Ina says to use par
Read more: Addendum

Ina Alert
2007-03-18 15:32:00
Check out this article in today's New York Times:The Barefoot Impresario
Read more: Alert

The Contessa Goes Fearless and French
2007-03-14 06:22:00
Barefoot Contessa -Thank You DinnerProvencal Vegetable SoupSeafood PlatterCoconut MadeleinesTo get the recipes: Click hereIna, you are a brave woman. Making a French meal for a French friend who wants to thank her employees! That's pretty brazen to cook for zee Frensh, who are, how we say, tres serious about their food and who don't fool around, my leetle mignonette (one of the carefully chosen sauces for the menu). And, by the way, how do these people know my Ina anyway? As my friend Molly pointed out...even when Ina runs out of her own friends to cook for, she starts cooking for her friend's friends and NOW she's cooking for her friend's employees...Wow, how do I get in on that action? We’re in the establishment that the friend (the Francaise) runs. Now wait a minute! The ladies in the shop don't seem French. Not even close. There's not a hint of a sneer or even a carefully arranged scarf made to look like it was thrown on at the last minute as its wearer is smoking some cig
Read more: Fearless

Blueberry Sauce Throwdown
2007-03-12 17:18:00
By the way, I mentioned that Ellie's Blueberry Sauce from a past show was dismal. Here's a better recipe and it comes from, not surprisingly, the Queen of All That Is Good and Yummy, Ina Garten: The Barefoot Contessa's Blueberry Sauce. It was part of her "Going, Going, Gone" episode, where she prepares lunch for 2 auction winners. She served it with a Lemon Yogurt Cake: Lemon Yogurt Cake. That was funny because Ina thought she was being all healthy using yogurt in a cake. Well, it was WHOLE MILK yogurt, which, as you can see, is no real improvement from plain whole milk, except that it does have more calcium. Milk (whole), 8 oz. - Calories: 150, Protein: 8g, Carbohydrate: 11.4g, Total Fat: 8.1g, Fiber: 0.0g, *Excellent source of:Calcium (291g) Yogurt, (whole milk, plain), 1 cup - Calories: 149, Protein: 8.5g, Carbohydrate: 11.4g, Total Fat: 7.96g, Fiber: 0.0g *Excellent source of: Calcium (447mg) *Good source of: Magnesium (43mg), and Potassium (573mg) Once again in the category of


Healthy Schmealthy, Just Make It Good!!!
2007-03-11 16:42:00
Healthy Appetite with Ellie KreigerRush-Hour DinnersChicken Sate with Spicy Peanut Dipping SauceSesame Stir-Fried Chinese GreensPortobello Lasagna RollupsEasy Tomato Sauce To get the recipes: Click here The bulk of my Food Network watching is done on Saturday afternoon and, I admit it, the ONLY reason I watch Ellie Krieger is because her show is on between Ina and Michael. Good programming on the Food Network's part, but I don't have to like it. She does seem like a very nice person who exudes a healthy glow, but let's face it, her food has no pizazz. She's de-fatted and de-sugared and de-tasted it so much that you are left with a healthy dish, but one with little flavor. The blueberry sauce awhile back seemed like it would be good. IT WASN'T! Too watery, not sweet enough...just blah. I'm sorry, Ellie, your food always looks good, but your recipes don't deliver. Maybe this show will be different.She starts by talking about Time Crunching Strategies. I don't really want to hear


And the livin' is easy........I wish the chef were
2007-03-11 08:14:00
Easy Entertaining with Michael Chiarello Movable FeastMom's Stuffed EggplantSchiacciata with Caramelized Onions"Super-Tuscan" White Bean SoupTo get the recipes: Click hereNow, we're getting down to business with a real chef and a real hottie - Michael Chiarello. White Bean Soup sounds robust and yummy. Don’t be tempted to use canned beans in this particular recipe, because Michael's cooking the beans with such wonderful flavorings. Oh, who am I kidding? Who has time to deal with raw beans? IF you use canned, (don’t tell MC) drain and rinse them really well. All the stuff that would have been cooked with the beans, just cook it by itself for about 40 minutes to make a richly flavored broth. Then add the canned beans and simmer gently for 20 minutes. Oh my gosh, he’s putting a truly innovative (well, maybe not if you live in Tuscany) basil olive oil mixture on top of the soup. I LOVE THIS! Let’s face it, Michael Chiarello is HOT with a capital HOT!!! And look at the commanding


I'ma big fan of Ina
2007-03-11 05:43:00
The Barefoot Contessa - Fast and Elegant Supper Asian Grilled SalmonSauteed Asparagus and Snap PeasZucchini VichyssoisePear ClafoutiTo get the recipes: Click hereYummy zucchini and leek vichyssoise starts the menu. I wish Ina could have taken a moment to show us how to deal with leeks. Take a sharp paring knife and cut the green ends as if you were sharpening an old fashioned wooden pencil. The leek should end up with a pointed pencil shape at the end. Cut off the hairy bit at the white end. Cut in half lengthwise and rinse all the dirt from in between all those layers. Slice as desired. She says she's going to add a bit of cream at the end. We'll see about that......Ina gets to work on the Clafouti - one of my favorite desserts of all time, thanks to a really simple Julia recipe. Julia made hers in a blender, which I highly recommend. Just throw in all of Ina's ingredients, except the rind, and let the blender go. Pour into a bowl for refrigerating and stir in zest. BTW, Ina uses a


I'm frico-ing out, Giada
2007-03-11 02:35:00
Everyday Italian with Giada De Laurentiis -Special Single ServingsRisotto in a Lemon CupSpinach Salad in a Parmesan Frico CupIndividual Orange and Chocolate CheesecakesTo get the recipes:Click hereNice idea....this show. Giada starts with lemon risotto in a lemon cup. I thought when I first saw it that it was rice pudding, because I'm used to seeing something sweet in a lemon cup, like lemon sorbet...(Think Citron Givree after couscous in those wonderful North African restaurants in Paris.) She's preparing the lemon. It looks like she hasn't made an opening much larger than a tablespoon. Strange...She's making the risotto. Very nice recipe. She's cooking it in an attractive white enamelled cast iron paella pot. I have that pot!!!... If only I could have that cleavage...She's adding marscapone to the risotto at the end of cooking time. How luscious! She's filling the lemons with risotto. I was wrong before! That's not a tablespoon opening, it's a friggin' TEASPOON!! Come on, G


Matzoh Madness
2007-04-06 14:47:00
These are pretty addictive, so make sure before you make them that you're going to someone else's house.Chocolate Covered Matzohs1/2 cup butter1/2 cup brown sugar4 matzohs1 cup chocolate chipsPreheat oven to 400 deg. F. Melt butter with brown sugar in small saucepan. Bring to simmer, cook on lowest heat for 5 minutes, stirring well occasionally. Place matzoh on foil-lined baking sheet. Brush each matzoh with brown sugar mixture. Bake for 4 minutes. Remove from oven and immediately sprinkle over chocolate chips. In 2 minutes or so, use the back of a fork to spread the chocolate evenly over the matzoh. Place in freezer until chocolate is hard and then break into pieces. Store in refrigerator for up to a week.
Read more: Madness

Happy Easter
2007-04-08 18:45:00
Barefoot Contessa – Ina GartenPhoto Finish Bibb Salad with Basil Green Goddess DressingLemon Fusilli with ArugulaPlum Cake "Tatin"Roasted TomatoesTo get the recipes:Click hereOh boy, I’m sitting down with my martini glass ready to watch The Barefoot Contessa. Well, okay it’s not really a martini glass…It’s more like a mug and it doesn’t really have a cocktail in it. It actually is lentil soup in an Anderson's Pea Soup mug. Anyway…Friend Miguel has decided to take up photography and he’s going to photograph Ina’s garden and stay for lunch, as well. She wants the food to be “ready for their close-ups.” Her food always is.Not like the time I served my kids very hard-fought (they were quite time-consuming) lentil burgers...I know, I’m not sure what I was thinking. I garnished the plates and served each kid. As I was getting something else off the stove, my daughter says, “Mom, can I have a new plate?” I said, “Of course, Honey, but what happened?” She said,
Read more: Easter , Happy , Happy Easter

Giada, Let's Cook Naked
2007-04-08 00:09:00
Everyday Italian with Giada De LaurentiisPasta with Tomato and PeasRibollitaGnudiTo get the recipes: Click here Actually, it was her idea. She was the one that suggested cooking"Gnudi", literally "naked" in Italian. These little dumplings have become the rage of many trendy restaurants from New York to Los Angeles.Giada explains that they fall somewhere between gnocchi and ravioli. They are like eating the ravioli filling without the pasta around it.She starts with frozen spinach, well squeezed out, ricotta and 1 cup of freshly grated Parmesan, plus a hint of nutmeg. She's adding a lot of eggs - 2 whole eggs and 2 yolks. I don't think I'll add that many. Oops...she must have heard me, because now she's saying "It's important that you stick to this recipe." to keep the little gnudi together...I can't helping thinking of a nude beach with groups of ”naturists” eating gnudi.She mixes in the flour by hand and forms flats balls. They are cooked in DELICATELY boiling water, just 3


Michael Chiarello....Let's Hear It For The Eggs
2007-04-09 23:09:00
Easy Entertaining with Michael ChiarelloEgg-ceptional Breakfast Bar Chiarello's Classic Omelet TechniqueCaponata "Agrodolce" (Sweet and Sour)Spinaci (Spinach) alla Padella (Frying Pan)Grilled Red OnionsSalami BitsStove-Top PreservesTo get the recipes:Click hereMichael is entertaining today by setting up an omelet station and offering many different fillings. He says, just serve up eggs for an easy, entertaining style. I've actually never heard him use the name of his show before. I would argue that while his recipes, as usual, are outstanding, this idea of making omelets-to-order at home is anything but "easy entertaining".You have to have so many pans going at once, chop so many different things at different times AND then stand there making omelets the entire time, that it's really hard work. Plus, the first omelet is cold before the last one is made.He starts with salami. This is interesting, he takes a heel of salami (the recipe says ONE POUND - that sounds like rather a lot) an


Veatrice's Excellent Cooking Adventure...Ok, Maybe Not That Excellent
2007-04-11 18:20:00
It happened again. Jimmy Kimmel featured the "winning" personality of Veatrice, his security guard, doing a cooking segment. Luckily, I have people that tell me things like this, because I didn't see it. I have seen Veatrice before, however, and she is a woman of RARE warmth - meaning none whatsoever. Apparently, she took a can of beef stew, opened it and put it in a bowl. That was probably complicated enough for Jimmy. You have to know your audience when you do a cooking demonstration, and I bet that was pretty much what he was up to. Kudos to Veatrice. I'm just glad it didn't involve any instant rice. That would have been just plain wrong. Here's the video of Veatrice's first appearance as a cooking show chef. Hopefully the beef stew extravaganza will be on soon. I think Jimmy should start giving the recipes on his website.
Read more: Adventure , Maybe

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