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Today's Topics:

    1. Q & A with Ted Allen (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 15 Dec 2009 20:55:03 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Food-on-TV@...
Subject: [Food-On-TV] Q & A with Ted Allen
Message-ID: <p06240813c74e12d00f40@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Daytona Beach News-Journal

November 18, 2009

Ted, Uncorked

'Chopped' host Allen part of DBIF event

By LAURIE STERBENS
Food editor

Many of us first encountered Ted Allen as the food and wine
specialist in the Emmy-winning cast of Bravo's "Queer Eye for the
Straight Guy." More recently, you might recognize him as a one of the
guest judges on Bravo's "Top Chef" and "Iron Chef America." Now on
the Food Network, he hosts the hit show "Chopped" as well as "Food
Detectives."

As Allen prepared to head to Daytona Beach to host Daytona Beach
International Festival's Halifax Uncorked, he sat down for a
longer-than-intended phone conversation in which he revealed such
insights as how one goes from journalist to Food Network star; what
kinds of wine to buy on a budget and just how much double-dipping
goes on among those "Chopped" contestants:

Q. You have a journalism degree. What led you into a food career?

After I got my master's, I moved to Chicago. I was working at a
community weekly paper, reporting, and then my next job happened in
about '93, I got a senior editor job at Chicago magazine, and aside
from writing features and editing the front of the books section,
like many city magazines, Chicago magazine was pretty much the
restaurant bible for that city and always had been. Food was a big
part of the culture. They had very, very well done dining listings
and criticism, and because of that I found myself sent out to
interview chefs and go to seasonal menu tastings and go to new
restaurant openings.

I just fell in love with the culture and the people who make good
food. And I started learning more about it, and at the same time, (my
partner) Barry and I were getting more serious about cooking at home,
and it just became a huge passion for us. I also eventually
auditioned for and became sort of a junior critic at the magazine.
There are about six critics. There's a senior critic and then people
who get to review the average restaurants (laughs) which is not as
fun as reviewing the great restaurants, but it's still fun. And I
think I learned a lot more in that experience.

"Queer Eye" was just an open casting call. Myself and five or six
hundred other guys auditioned for those jobs. I never thought I would
get it, but it turned out that I think between the food knowledge
that I had and the general knowledge I had as a writer for Esquire --
which I left out of the story; I had worked for Esquire for five or
six years before I got the "Queer Eye" job. Esquire, since 1933 when
it was founded, has always been telling men how to live, how to be
more stylish, how to appropriately, ask a woman on a date, how to
cook a steak, how to tie your tie, everything from fashion to cars
and sports, you know, so "Queer Eye" was all about that kind of
stuff, taking guys who knew nothing about food and teaching them how
to be a little more sophisticated and a little more stylish, and I
think my culinary knowledge and that sort of Esquire teaching
knowledge is what got me the "Queer Eye" job.

Q. You have a little science background, too, so "Food Detectives"
must be fun. Did you help develop the idea for that show?

Not really, although it is true that when I got that job I was
finally able to say that I'm actually using my degree. You can get a
master's degree in NYU's journalism program in about a year, and I
have that regular master's degree. In addition, if you stay an extra
six months, you also get these classes in science reporting and
science journalism -- everything from nutrition to space, aviation,
whatever you're into. I did that partly because I was inspired to
write about environmental stuff by National Public Radio, but mainly
because I wanted my dad to fund me for an additional six months in
New York City, which worked, actually. Anyway, when I got to "Food
Detectives" I was finally able to say, "OK, at last I'm actually
using my science degree a little bit." (laughs)

We shot two seasons of "Food Detectives" and it was fun. We're done
making them. We're not making any more because we discovered that, as
fun as it is, it's a very difficult thing to make a show about
science with a tight budget, which we had. The other issue was that
the first season of "Chopped" was really successful. It was a hit
beyond the network's dreams, so naturally they wanted to go into a
second season as soon as possible. It took me 3 1/2 months to shoot
13 episodes of "Food Detectives." "Chopped" takes about a month to
shoot 26 episodes of a one-hour show. "Chopped" is by far the more
successful show, so it just made more sense to focus on "Chopped."

Q. So "Food Detectives" will be no more after it runs?

It actually still runs, it just doesn't run in prime time. So I'm not
really sure whether it'll be broadcast still in November.

Q. Right now you're doing a Robert Mondavi tour?

Yeah, this is my fourth year with Robert Mondavi; specifically with
Mondavi's Private Selection brand, which is the tier that you find in
every grocery store. What we do is, we were kicking around ideas,
myself and the Mondavi people, and it occurred to me, the people of
Napa Valley talk about the crush with this great reverence, and every
year when they do the crush, the harvest, they have fireworks
ceremonies and they have blessings of the grapes, and it's not just
the harvest; it's really sacred.

It occurred to me that the rest of the country knows very little
about the excitement of the crush. So the idea for the tour was we'll
go to food festivals and art fairs and jazz fests and whatnot, we
have this really beautiful display, and we have a tasting bar and we
have a demonstration kitchen, and we have a little classroom area
where we can give short seminars on wine and wine pairing, and so
that's what we're doing.

It's so much fun because I get to talk to people who, either they're
just laypersons who don't know much of anything about wine or they're
new to wine, and to get the chance to introduce people to wine who
don't know much about it is really fun. You can really see the lights
go off. I mean to not have wine in your life, that's like never
having tasted chocolate.

Q. I think you're going to get to do a little bit of that at Halifax
Uncorked. There are a lot of people around here who are really
getting into wine.

Cool! It's all good.

Q. Maybe because of the recession. Everyone seems to want to drink more.

I think maybe what's happening is that people are still drinking,
they're just drinking a little bit less expensively.

That's a piece of advice that I actually give to people, and I know
they're asking you this too, how do I entertain on a budget? Well, I
usually tell people, if you like the wine from Robert Mondavi winery,
but you can't afford 25 bucks anymore, most wineries have different
price points. Why don't you just go down one notch to the Solaire by
Robert Mondavi, which runs about 18 bucks, because all of these wines
are made by some of the same palates and some of the same values and
ideals.

Q. Just go down a notch?

Yeah, sure. If you go to a winery's less expensive bottles, yes,
those wines are probably made with slightly less expensive fruit,
that's usually where it comes from. But the tastes, the beliefs in
what wine should taste like, the winemaker's palate is probably going
to be similar. So if you like one, you'll probably like the other,
maybe a little bit less. Get another job! Life is too short to drink
cheap wine.

I can't claim authorship of that, you know; that's a bumper sticker.

Q. Let's talk about "Chopped" a little more. Maybe one of the most
unforgettable food show moments of the year for me was on "Chopped."
I want to talk about the double dipper.

Was that also the guy that got blood all over the place?

Q. Yes! So he's dripping blood into the food down his arm and then
he's double dipping into everything, twice. It would've been game
over for me. And the judges watched him do it and then they tasted
the food!

I think what may have been not quite clear in the edit was that
Vivian (Sorenson), the producer, the lady with the short hair who
stepped in, she made him do it again.

It was just a fleeting moment, and Vivian is not usually on camera,
so it was just good luck that the camera caught her saying it to him,
but nobody was served bowls of bloody food. I wouldn't want people to
think that.

When it comes to the issues of hygiene, the double dipping, the
bleeding -- well, first of all bleeding into food is an absolute
immediate 100 percent no, no, no. No one's going to eat bloody food.
That's not going to happen. Double dipping is a little bit -- on the
one hand -- I feel a little funny about the whole double dipping
issue. We encounter it on almost every single episode and at this
point we've kind of dialed back our coverage of it because it's so
widespread, almost every chef in the world seems to do it.

My attitude is, if I'm cooking at home, if something's bubbling on
the stove and you double dip, your germs are going to be killed, in
real life. But then again, this is television and everybody's
watching you and I really think you should practice the absolute
best, the highest and best possible cleanliness you can. If you want
to compare chefs to doctors, then maybe step one should be don't kill
the customer.

We certainly gave him a stern talking to, and he eventually did go.
But sometimes you get into a situation where OK, yeah, he double
dipped, but he also cooked the most exciting dish or the most
creative dish or showed the most potential and thus made us really
curious about what he would do in the next course. So it becomes an
endlessly varied issue of whose crime was the greatest and whose idea
was the best.

Q. We were thinking we were glad we didn't live in New York so we
didn't have to write down his name and find out where he worked and
not go there.

You know, who I felt really bad for was the woman who's an instructor
at Natural Gourmet Institute. First she double dipped in one course
and the next course she dropped her tongs on the floor and picked
them up and just kept using them, and you know, I'm sure she was just
frazzled. I don't think people realize how hard "Chopped" is.

Q. I don't know how they do it in 20 or 30 minutes with those random
ingredients.

The ingredients are actually worse than just random. They are
specifically and carefully chosen by Food Network to set traps for
you. So they'll give you ginger, bok choy and soy sauce, obviously
Asian ideas, and then they'll throw in, like, Roquefort.

Q. That was my next question: Who chooses the ingredients? Because I
have this vision of producers sitting around, drinking heavily as
they come up with new ways to torture the chefs.

You're not far from the truth. Actually, people from Food Network's
culinary department hold long, contentious meetings where they argue
about this. I don't know whether they're drinking or not. They are
chefs, so it depends on what time of day it is.

They have a rule, which is one of the people in the room has to be
able to think of something plausible that you can do with those
ingredients. Of course, they don't have to actually do it and they
can take as much time as they want to think of it. They don't want it
to be easy, but they don't want it to be impossible. And I think
they've come up with some humdingers, especially in the dessert
course.

Q. The judges on the show seem very stern. Are they instructed to be
that way or are they just really hungry?

I don't think they are so much instructed to be that way as they have
lately been edited to be that way. With each course we spend at least
an hour deliberating about it, and then of course we haul the chefs
in front of us and berate them.

I think the network must feel like the sternness helps to accentuate
the tension and to illuminate the difficulty of the contest, and
maybe they're editing the judges to be the bad guys and the chefs to
be the sympathetic victims, I don't know exactly; that's not my
department.

In person they all can be stern, but they tend to only do it if --
you know young chefs, they tend to be very passionate, very
competitive and sometimes they're arrogant. They're kind of like art
students, and they have strong opinions and they're under a lot of
pressure.

It's got to be incredibly hard to have people -- you've just poured
your heart into something, if you have, and you've served it, and now
someone's ripping it apart. It takes a lot of grace and a lot of
smarts to understand exactly how to respond to that. If you're
obsequious, that's wrong.

One of the funniest things is when a young chef says, "Oh I hope the
judges will understand what I'm doing." I love it when they say that,
it's hilarious. I hope Scott Conant from Scarpetta and formerly
L'Impero, I hope Scott understands how you make your pasta, little
man. The judges don't love it. (laughs) They're like, "Oh, we will
try our hardest to wrap our minds around the culinary greatness that
is you."

Q. How do they pick the contestants? Can anybody who thinks they can
cook go on and give it a shot?

Well, we want you to be a working chef. We want you to be a
professional chef. But you could be a caterer, you could run a
falafel stand, you could be the executive chef at Gordon Ramsay's
restaurant, all three of which we've had.

We seem to get the best episodes when the cast includes somebody who
runs a deli and somebody who is a fine dining chef and everything in
between. While it may seem that the fine dining chef has the
advantage, the great leveling factor is the time and the mystery
baskets. If you're an executive chef at a French restaurant you
definitely have some advantages over the falafel lady. But what if
all the ingredients are Lebanese? This happens all the time. We'll
get people who have gone to the CIA and they're obviously very
skilled, but we give them a sea urchin, which they've never worked
with before, and they're in the same boat as everybody else.

Q. You get to travel all around and eat food prepared by the best
chefs. Do you sometimes want to just come home and eat a bowl of
Lucky Charms for dinner? Ever get sick of the good food?

Well, you know we do a lot of cooking at home -- a lot, and we love
that. I do get tired of sitting in a restaurant for four hours and
going through 19 courses. I have to be in the mood for that. I love
to do it, but I wouldn't want to do it every day. As lovely as that
food may be, sometimes you just want to eat and get on with it.

It's funny, I think people who work in food or food TV, when you get
that kind of job, suddenly everybody's afraid to have you over for a
dinner party, including my own mother, who is now intimidated when
she's cooking for me. I try to convince her not to be, but it doesn't
work.

And in fact one day we were walking down the street -- we used to
live in Manhatten, right across 7th Avenue from Bobby Flay and his
wife, Stephanie. We were walking down the street one day, my partner
Barry and me, and we ran into them and Barry said, "Hey come up to
see our new kitchen," and they came up to see it and Barry said, "You
know, you should come over for dinner," and I remember thinking, what
did you just say? You want me to cook dinner for Bobby Flay? Then I
realized how everybody felt.



------------------------------

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Today's Topics:

    1. THEME: Arugula and Roasted Fruit Salad with Panettone
       Croutons (Jamie R)
    2. THEME: Spinach Salad with Meyer Lemon Caesar Dressing and
       Flatbread Croutons (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Mon, 14 Dec 2009 18:25:15 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Salads@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@..., Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Food-On-TV] THEME: Arugula and Roasted Fruit Salad with
	 Panettone Croutons
Message-ID: <p061104d4c74ca3c5aa31@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Arugula and Roasted Fruit Salad with Panettone Croutons
Recipe courtesy Giada De Laurentiis
Show:   Everyday Italian
Episode:   Christmas Brunch

3 cups 1-inch cubes panettone (about 6 ounces)
1 cup fresh cranberries (thawed if frozen)
1 cup red seedless grapes
2 Bartlett pears, cut into 8ths and cored
2 plums, cut into 8ths and pitted
2 tablespoons butter, melted
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon,
zested
1 tablespoon sugar
1/4 cup orange blossom honey
1/4 cup canola oil
2 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon pepper
6 ounces arugula greens

Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment
lined baking sheet. Bake until dark golden brown and crispy on the outside,
about 45 to 50 minutes. Remove from the oven and set aside. The croutons will
continue to crisp up as they cool.

Increase the oven temperature to 425 degrees F. Place the fruit in a large
mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the
sugar. Toss to coat and spread the fruit out in a single layer onto a parchment
lined baking sheet. Bake until the pears are tender and the fruit is beginning
to brown on the edges, about 25 to 30 minutes. Remove from the oven and set
aside.

Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil,
cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run
the machine until the ingredients are well blended. Set aside.

To assemble the salad place the arugula greens, roasted fruit, and panettone
croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon
salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.



------------------------------

Message: 2
Date: Mon, 14 Dec 2009 18:41:57 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Just-Salads@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Spinach Salad with Meyer Lemon Caesar
	 Dressing and Flatbread Croutons
Message-ID: <p061104d2c74ca3c5aa24@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons
Recipe courtesy Bobby Flay
Show:   Boy Meets Grill
Episode:   Flatbread

Meyer Lemon Caesar Dressing:
1/4 cup fresh Meyer lemon juice (or 3 tablespoons fresh lemon juice combined
with 1 tablespoon orange juice)
4 cloves roasted garlic
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
3 anchovy fillets
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup grated Parmesan, plus more for shaving

1-pound baby spinach, washed and dried
Flatbread Croutons, recipe follows

Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar,
salt, and a good amount of freshly ground black pepper in a blender and blend
until smooth. With the motor running, slowly add the oil and blend until
emulsified. Add the grated cheese and blend for a few seconds to incorporate.

Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add
Flatbread Croutons and toss again. Top with shaved Parmesan and serve
immediately.

Flatbread Croutons:
1 recipe flatbread, recipe follows
Olive oil
Salt and freshly ground pepper

Flatten flatbread dough, gently press into a large rectangle, brush liberally
with olive oil, season with salt and pepper, and throw on grill. Grill on both
sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch
wide.

Flatbread:
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually
pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to
form a sponge. Let stand, covered, for at least 1 hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and
oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl
and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours.
Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then
roll out as desired.

Yield: 4 individual flatbreads or 1 large flatbread



------------------------------

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End of Food-On-TV Digest, Vol 8, Issue 91
*****************************************

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	 http://cooking-lists.com/mailman/listinfo/food-on-tv_cooking-lists.com

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Today's Topics:

    1. THEME: Peppermint Bark (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sun, 13 Dec 2009 14:18:00 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@...
Subject: [Food-On-TV] THEME: Peppermint Bark
Message-ID: <p06240828c7408c872cc5@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Peppermint Bark
Recipe courtesy Paula Deen
Show:  Paula's Home Cooking
Episode:  Retro

Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or
smaller. Melt the chocolate in a double boiler. Combine candy cane
chunks with chocolate (add peppermint flavoring at this point if
desired.) Pour mixture onto a cookie sheet layered with parchment or
waxed paper and place in the refrigerator for 45 minutes or until
firm. Remove from cookie sheet and break into pieces (like peanut
brittle.)



------------------------------

_______________________________________________
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Food-On-TV@...
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End of Food-On-TV Digest, Vol 8, Issue 90
*****************************************

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	 http://cooking-lists.com/mailman/listinfo/food-on-tv_cooking-lists.com

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You can reach the person managing the list at
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When replying, please edit your Subject line so it is more specific
than "Re: Contents of Food-On-TV digest..."


Today's Topics:

    1. THEME: Hazelnut Truffles (Jamie R)
    2. THEME: White Chocolate Macadamia Nut Bark (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Thu, 10 Dec 2009 18:21:17 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Hazelnut Truffles
Message-ID: <p0611048cc7475c0ce490@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Hazelnut Truffles
Copyright 2005 Ina Garten, All Rights Reserved
Show:   Barefoot Contessa
Episode:   Holiday Surprise

1 cup hazelnuts
3 1/2 ounces good bittersweet chocolate
3 1/2 ounces good semisweet chocolate
1/2 cup heavy cream
1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract

Preheat the oven to 325 degrees F.

Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10
minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set
aside to cool.

Chop the chocolates finely and place in a bowl.

Heat the cream in a small saucepan until it boils. Immediately pour the hot
cream through a fine-meshed sieve into the bowl with the chocolates. With a wire
whisk, slowly stir the cream and chocolates together until the chocolate is
completely melted. (If the chocolate doesn't melt completely, place the bowl
over a pan of simmering water and stir for a few minutes just until it melts.)
Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45
minutes to 1 hour until pliable but firm enough to scoop.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate
mixture and place on a baking sheet lined with parchment paper. Refrigerate for
about 15 minutes, until firm enough to roll into rough spheres. Roll the
chocolate in the chopped hazelnuts and chill again. Truffles are best when
they're allowed to set overnight in the refrigerator.



------------------------------

Message: 2
Date: Thu, 10 Dec 2009 18:21:46 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@...
Subject: [Food-On-TV] THEME: White Chocolate Macadamia Nut Bark
Message-ID: <p0611048ac7475c0ce47b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

White Chocolate Macadamia Nut Bark
Recipe courtesy ?Sandra Lee Semi-Homemade Desserts,? Miramax Books, 2003
Show:   Semi-Homemade Cooking with Sandra Lee

Episode:   Gift Goodies
White Chocolate Macadamia Nut Bark
2 cups semisweet chocolate morsels
2 cups white morsels (recommended: Guittard Choc-Au-Lait)
2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped

Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to
hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in
microwave on medium power for 2 minutes, stirring every 30 seconds, or until
smooth. Pour chocolate onto prepared sheet and spread to cover entire surface
and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on
medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle
melted white chocolate over semisweet chocolate layer. Using a toothpick or
skewer, swirl the melted chocolates together, creating a marbled effect.

Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate
with nuts and remaining semisweet and white morsels. Gently press toppings into
melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm.
Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.



------------------------------

_______________________________________________
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Please feel free to share list recipes with  others, so long as you include the
poster and list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
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End of Food-On-TV Digest, Vol 8, Issue 89
*****************************************

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When replying, please edit your Subject line so it is more specific
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Today's Topics:

    1. Celebrity chefs the new rock stars (Jamie R)
    2. THEME: Five Layer Bars (Jamie R)
    3. THEME: Southwestern Dip (Jamie R)
    4. THEME: English Toffee (Jamie R)
    5. Three Chocolate Bark with Spiced Pecans and Dried Cherries
       (Jamie R)
    6. THEME: Peanut Butter Snowmen (Jamie R)
    7. THEME: Spiced Candied Almonds (Jamie R)
    8. THEME: Confectioner's Frames (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 9 Dec 2009 14:47:14 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., Food-on-TV@...
Subject: [Food-On-TV] Celebrity chefs the new rock stars
Message-ID: <p0624080ec745d42569d0@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

The Standard-Times (MA)

Celebrity chefs the new rock stars

By GWENN FRISS
November 11, 2009 12:00 AM

On Nov. 17, the dressing room at Lowell Memorial Auditorium will be
stocked with Dr Pepper, CornNuts, Jack Daniels, Rolaids, Rockstar and
a dozen other items, as stipulated by contract.

It's the first stop of a new tour and word is the set shoots flames.

But here's the twist: The hot licks in this show will be coming not
from a guitar, but from a frying pan. The star is foodie Guy Fieri,
so well known from his TV show, "Diners, Drive-ins and Dives," that
he says he was once recognized at a Manhattan stoplight because his
spiky platinum hair showed where the tinted window had been rolled
down an inch.

Of the tour that kicks off this month, Fieri says, "This is real rock
'n' roll style. Me and my Kulinary Krew are going to be traveling in
two pimped-out tour buses. Roll into each city in the morning and
roll out after the show at night - 21 cities in 30 days; it's an
aggressive schedule, so I have been doing some stuff to get myself
ready, including meeting with a voice coach."

Fieri says he also carved out time, in advance, so he could be home
with his wife, Lori, and two sons for Thanksgiving.

Julia Child brought cooking to TV nearly a half-century ago, and
people like entertainment diva Martha Stewart and Fall River chef
Emeril Lagasse made food a television staple. But it was 20 years of
Food Network broadcasting that gave chefs and food personalities the
widespread visibility to become celebrities. And, in the past two or
three years, celebrities such as Fieri, Anthony Bourdain, Paula Deen,
Pat and Gina Neely, Rocco DiSpirito, Alton Brown and others have
added live appearances to the empires they've built with TV shows and
books.

NOPACTalent, which books speakers and guests, puts it this way on
their Web site: "Celebrity Chefs have never been more famous or more
in demand. With popular TV cooking shows on the Food Network and
other channels, best-selling cookbooks in bookstores everywhere and
magazines with Celebrity Chefs on the covers, it is easy to see why
Celebrity Chefs are hot!"

And it's big business.

According to the All American Speakers Bureau, another booking
agency, Southern cook Paula Deen, host of "Paula's Home Cooking" on
the Food Network, brings in $50,000 and up for each appearance. Her
sons, Jamie and Bobby, who published "The Deen Brothers Cookbook" in
2007 and host "Road Tasted" on the Food Network, fetch $30,000 to
$50,000 per appearance, according to the bureau.

Culinary celebrities interviewed for this story declined to discuss
finances, saying it's too soon to know how lucrative something like
Fieri's first Kulinary Krew concert will be. Tickets run from $25 to
$250, depending on the show and the package. At Fieri's show, the top
ticket price gets you a seat on stage and a chance to sample food
produced by the chef he hired to help him cook on stage.

But those who had time to be interviewed - Lagasse and Deen were too
busy - spoke enthusiastically about hitting the road.

"Our show is a little different. It's like a party. We have music and
we start by engaging the crowd, dancing, telling stories," says Gina
Neely, who appeared at Foxwoods Casino Resort last month with her
husband and cooking partner, Pat Neely.

The high school sweethearts drifted apart and then got back together
at their 10th high school reunion, got married and now host "Down
Home with the Neelys" on the Food Network, alog with overseeing
Neely's Bar-B-Que (www.neelysbbq.com), which includes restaurants,
catering and an online store. The Web site also features their story,
which is a big part of their appeal to fans.

"God really blessed us in being together and we want to share that
with people. It draws people together, brings family back to the
table," says Pat. "We had one woman say, 'Cooking is really
strengthening our marriage. My husband used to plop down on the sofa
after work. Now he washes his hands and comes to the kitchen with
me.'"

The Neelys certainly make the kitchen look fun, whether on their TV
show or in person at the Fox Theater at Foxwoods in Connecticut.

In a conference call before their live show, Gina says, "One question
we always get is, 'Do you guys really love each other like that?'
Yes, we do, and when they see the live appearance they can see where
it comes from."

One of the qualities of live shows is that they are spontaneous and,
sometimes, a little saucier than their taped counterparts.

"Ha! I say the live show is everything they won't let me do on TV!"
raves Fieri, who answered questions by e-mail because he was on the
road taping for "Diners, Drive-ins and Dives." He continues, "By
nature, doing a show in (a) TV studio is a totally different energy
than doing a show with an audience with thousands of people. The live
show has lots of interaction with the audience - I really play off
the crowd. Every show is going to be a little different."

Fieri says his live tour came about when an agent from William Morris
Endeavor approached him after the South Beach Wine & Food Festival
last February. The Neelys say their first live show was about a year
ago in Atlanta. "Since then, we have done West Palm Beach, Miami and
New York. They're so exciting for us because it's an opportunity to
be engaged with the audience. Having a microphone in the audience is
great."

So, no stage fright? "Girl, are you kidding me?" Gina explodes,
laughing. "When we went on TV, they had to pull me out of the pantry.
Paula Deen told me she still feels sick going on and she said, 'Just
use it. Put the energy into the show.'"

A week before the Neelys appeared at Foxwoods' Fox Theater, Italian
chef Rocco DiSpirito drew about 600 people, despite a nor'easter
raging outside. Guests paid $25 to $45 each for a 75-minute show in
which DiSpirito taught people how to make several dishes, including
gnocchi.

The crowd was diverse, ranging from Kim Aiello and her daughter,
Dawn, who had gone to Italy to take cooking lessons, to John and
Michelle Stanley, who were celebrating their 19th wedding anniversary
and looking to sharpen their cooking skills.

"My parents didn't cook. I just cooked from mixes," said Michelle
Stanley, one of a generation looking to spend more time in the
kitchen, both to save money and as entertainment.

Twin sisters Kristine Crane and Pauline Lampros of Waltham said
they've attended several cooking shows and, because of their Italian
heritage, especially enjoy DiSpirito's work.

While Foxwoods Resort Casino has hosted an annual food and wine
festival in the past, this was its first celebrity chef series. The
first week, Tyler Florence attracted about 900 people to the
1,400-seat theater. Lori Potter, Foxwoods' director of public
relations, says the casino features several events every week and
tries to draw a large audience.

"These days, top food personalities are celebrities, thriving with TV
shows ... we wanted to capitalize on their popularity. And we try to
have something for everyone," Potter says. "When I think about these
celebrity chef events, if I were to bring my teenage sons, I think it
might inspire them or other teens to go into the culinary field.
Plus, they're (her sons, 15 and 17) looking to meet girls."

It could work. Foodies are getting some of the treatment once
reserved for rock stars.

"At a show up at Turning Stone Casino in New York about a month ago,
a woman threw a bra on stage," Fieri writes. "It was hysterical - I
think you can find some video on YouTube."

Pat Neely says he fell for Gina when their moms introduced them on
the first day of high school. Meeting again at their 10th reunion and
finding out Gina made a mean Southern braised cabbage was, he says,
meant all the more to love.


Braised Cabbage and Carrots
Guy Fieri recipe, courtesy of www.foodnetwork.com.

1 large head (about 3 pounds) green cabbage
4 slices extra-thick bacon, cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning, recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper

      * Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.

      * In a large pot over medium heat, cook bacon halfway through.
Cook's Note: It will release its fat and be lightly browned, but
still moist.

      * Add the cabbage, water and Smash Seasoning. Cover and reduce to
a simmer and steam 2 hours, stirring every 15 minutes. Drain water
from pot and add carrots. Cover and simmer another 15 minutes, until
carrots are tender. Add salt and pepper, to taste.

Smash Seasoning

1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder

Mix ingredients thoroughly and keep in a tightly sealed container for
up to 6 months.

Caliente or hot, hot, hot is a word that comes to mind when reading
through Guy Fieri's top 100 recipes at www.foodnetwork.com. This
tequila-laced taquito has a great name and sounds like a treat. Find
Fieri's recipe for guacamole and tomatillo salsa at the Food Network
Web site.


No Can Beato This Taquito
Guy Fieri recipe, courtesy of www.foodnetwork.com

4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro leaves
24 corn tortillas
Guacamole
Tomatillo Salsa

      * In medium saute pan over medium to high heat, add oil, onions,
red bell peppers, jalapeno pepper, potatoes, garlic and chicken.
Saute until chicken is cooked and vegetables are soft. Add the
oregano and cumin and season with salt and pepper, to taste.

      * Deglaze with tequila and the lime juice and let simmer until
liquid is almost evaporated.

      * Remove from heat. Shred the chicken with two forks and let
cool. Stir in the cilantro.

      * Wrap tortillas in paper towels and microwave for 2 minutes to
make tortillas pliable. Place about 4 tablespoons of chicken mixture
on 1 tortilla, roll tightly and close with a toothpick.

      * In large cast iron skillet, heat 1/2-inch of canola oil to 350
degrees F. Add rolls to hot oil, placing toothpick seam down. Cook
for 2 minutes or until golden brown and turn to other side.

      * Remove and drain on paper towel. Remove toothpicks and serve
with guacamole and salsa.



------------------------------

Message: 2
Date: Wed, 9 Dec 2009 14:59:11 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Five Layer Bars
Message-ID: <p06110463c745dc27016d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Five Layer Bars
Recipe courtesy Paula Deen
Show:   Paula's Home Cooking
Episode:   Delicious Gifts

Five Layer Bar Mix:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs

1 jar Five Layer Bar Mix
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk

In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate
morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and
place on top of the layers.

Preheat oven to 350 degrees F.

Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted
butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining
ingredients of mix over crumb mixture. Pour sweetened condensed milk over the
layers. Bake for 30 minutes. Allow to cool and cut into bars.



------------------------------

Message: 3
Date: Wed, 9 Dec 2009 14:59:37 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Just-Appetizers@googlegroups.com
Subject: [Food-On-TV] THEME: Southwestern Dip
Message-ID: <p06110462c745dc270167@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Southwestern Dip
Recipe courtesy Paula Deen
Show:   Paula's Home Cooking
Episode:   Delicious Gifts

Southwestern Dip Mix:
1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup dried chives
1/4 cup ground cumin
2 teaspoons salt

3 tablespoons Southwestern Dip Mix
1 cup sour cream
1 cup mayonnaise

In a medium bowl, combine parsley, onion, chili powder, chives, cumin, and salt.
Package in decorative jar or cellophane bag.

In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir until
smooth. Refrigerate at least 2 hours for flavors to blend. Serve with chips or
fresh vegetables.



------------------------------

Message: 4
Date: Wed, 9 Dec 2009 14:59:57 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@...
Subject: [Food-On-TV] THEME: English Toffee
Message-ID: <p06110461c745dc270162@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

English Toffee
Recipe courtesy Paula Deen
Show:   Paula's Home Cooking
Episode:   Delicious Gifts

14 tablespoons (1 stick, plus 6 tablespoons) butter
1 cup sugar
2 tablespoons cold water
1/2 chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Generously butter a cookie sheet.

Put butter, sugar, and water in a heavy pan or skillet over medium-high heat.
Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10
minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to
310 degrees F on a candy thermometer). Or, make a cold water test: candy will
separate into hard, brittle threads when dropped in cold water. Remove from heat
and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet
and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or
chocolate bars, and spread as it melts. Cool completely and break into pieces.
Store in an airtight container.



------------------------------

Message: 5
Date: Wed, 9 Dec 2009 15:00:12 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Dessert-Recipes@googlegroups.com
Subject: [Food-On-TV] Three Chocolate Bark with Spiced Pecans and
	 Dried Cherries
Message-ID: <p06110460c745dc27015c@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Three Chocolate Bark with Spiced Pecans and Dried Cherries
Recipe courtesy Emeril Lagasse, 2006
Show:   Food Network Specials
Episode:   All Star Holiday Gifts

7 tablespoons butter
1/2 cup brown sugar
2 cups pecan pieces
Salt
Cayenne pepper
Pinch ground nutmeg
Pinch ground cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
2 cups dried cherries, rehydrated and chopped

Preheat the oven to 400 degrees F.

In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir
until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with
salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly,
until the sugar starts to caramelize and coat the pecans evenly. Cook for about
4 minutes. Remove the pan from the heat and spread the pecans over a parchment
lined baking sheet. Place the pan in the oven and roast the pecans for about 6
minutes. Remove the pan from the oven and cool completely. Break the pecans into
small pieces.

Fill 3 small saucepans halfway up the pan with water. Place the pans over medium
heat and bring to a boil and then reduce to a simmer. In three separate mixing
bowls, add each type of chocolate into the individual bowls. Place the bowls
over the saucepans. After about 2 minutes over the heat, the chocolate will
start to melt. Stir each chocolate until totally melted. Remove the chocolate
from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour
each type of chocolate over the marble or a large parchment paper-lined baking
sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal
spatula, spread the mixture out evenly back and forth to about 1/4-inch thick.
Either place the marble in the refrigerator or allow to sit out until set, about
a couple of hours. Break the bark into medium pieces and serve.



------------------------------

Message: 6
Date: Wed, 9 Dec 2009 15:00:29 -0800
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Food-on-TV@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Peanut Butter Snowmen
Message-ID: <p0611045fc745dc270157@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Peanut Butter Snowmen
Recipe courtesy Sandra Lee
Show:   Food Network Specials
Episode:   All Star Holiday Gifts

2 (16-ounce) bags white chocolate chips
2 tablespoons shortening
1 (16-ounce) package peanut butter sandwich cookies (recommended: Nabisco Nutter
Butters)

For decorating:
Chocolate sprinkles
Candy buttons (dot candy on paper)
Colored sprinkles
Red nonpareils
Large sugared gum drop jellies
Red string licorice ((recommended: Twizzlers Pull-n-Peel)

Place white chocolate chips and shortening in a medium microwave-safe bowl.
Microwave on high for 1 minute; stir until chips are melted and mixture is
smooth. If necessary, microwave on high for additional 30 second intervals until
mixture is smooth. If you prefer, place in double boiler over low heat, stirring
until completely melted and smooth.

Meanwhile, pierce 1 end of each cookie with a toothpick. Use the toothpick to
dip entire cookie into the white chocolate mixture. Let excess drip back into
bowl and lay cookie on wire rack. Before the white chocolate has a chance to
cool, decorate the cookie with various candies into a playful snowman.

Place chocolate sprinkles as eyebrows, blue or green dots for eyes, an orange
sprinkle placed vertically for the nose and several red nonpareils for a mouth.
Cut a gumdrop in half, slice a sliver from each half lengthwise to form a
crescent shaped brim to the hat. Top off the hat with a gumdrop half and reserve
the other half for another snowman. You may have to flatten the gumdrop a bit to
fit the snowman.

After the snowman has completely dried, tie a red string licorice around the
neck as a scarf. Using a rolling pin to flatten the licorice will make it easier
for the scarf to stay tied and look natural.



------------------------------

Message: 7
Date: Wed, 9 Dec 2009 15:00:44 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Just-Appetizers@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Spiced Candied Almonds
Message-ID: <p0611045ec745dc270151@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Spiced Candied Almonds
Recipe courtesy Michael Chiarello
Show:   Food Network Specials
Episode:   All Star Holiday Gifts

Peanut or canola oil
4 cups almonds
1 cup plus 1 tablespoon confectioners' sugar, sifted and divided
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 tablespoon cocoa powder
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper

In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds.
Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly
wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar
has melted into the nuts; if bits of un-melted sugar remain on the nuts, they
will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few
nuts to the hot oil, allowing the foam to subside before adding another
spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small
batches until the nuts are medium brown, about 45 seconds; be careful not to
overcook. Scatter on an unlined baking sheet to cool slightly.

In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon
sugar, a pinch of salt, and pepper.

While the nuts are still warm, transfer them to a bowl and sprinkle evenly with
about half of the spice mix. Toss well to distribute the spices and then taste a
nut. Add more spice mix, to taste, and toss well after each addition. When cool,
pack in an airtight jar. They will keep at room temperature for at least 2
weeks.



------------------------------

Message: 8
Date: Wed, 9 Dec 2009 15:01:22 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Food-on-TV@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Confectioner's Frames
Message-ID: <p0611045cc745dc260143@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Confectioner's Frames
Recipe courtesy
Show:   Semi-Homemade Cooking with Sandra Lee
Episode:   Gift Goodies

1 package (18-ounce) refrigerated sugar cookie dough, softened (recommended:
Pillsbury)
1 teaspoon brandy extract
1/2 cup all-purpose flour, plus more for dusting surface
1 can (1-pound) store-bought white frosting
Assorted candies, for decoration
1 tube red decorating icing
1 tube green decorating icing

Preheat oven to 350 degrees F.

Combine cookie dough with brandy extract and flour, kneading to combine. On a
floured surface, roll out dough to 1/4-inch thickness. Cut out 3-inch squares
(rounds or rectangles) and place on a cookie sheet. Cut out the center of each,
leaving a border to fit a picture. Freeze for 20 minutes, and then bake for 8 to
10 minutes or until lightly browned around edges. Cool on cooling rack. Frost
with white frosting and decorate with assorted candies, or pipe with decorator
icing. Adhere a photo with frosting.



------------------------------

_______________________________________________
Food-On-TV mailing list
Food-On-TV@...
http://cooking-lists.com/mailman/listinfo/food-on-tv_cooking-lists.com

Please feel free to share list recipes with  others, so long as you include the
poster and list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Food-On-TV-request@....

End of Food-On-TV Digest, Vol 8, Issue 88
*****************************************

Send Food-On-TV mailing list submissions to
	 food-on-tv@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/food-on-tv_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 food-on-tv-request@...

You can reach the person managing the list at
	 food-on-tv-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Food-On-TV digest..."


Today's Topics:

    1. THEME: Holiday Biscotti (Jamie R)
    2. THEME: Christmas Chutney (Jamie R)
    3. Emeril credits his success to 'great people' (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 8 Dec 2009 18:14:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Food-On-TV] THEME: Holiday Biscotti
Message-ID: <p06110494c73e204a2141@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Holiday Biscotti
Recipe courtesy Giada De Laurentiis
Show:   Food Network Specials
Episode:   All Star Holiday Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking
powder in a medium bowl to blend. Using an electric mixer, beat the sugar,
butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a
time. Add the flour mixture and beat just until blended. Stir in the pistachios
and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking
sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on
a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side
down, on the baking sheet. Bake the biscotti until they are pale golden, about
15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the
chocolate melts. Dip half of the biscotti into the melted chocolate. Gently
shake off the excess chocolate. Place the biscotti on the baking sheet for the
chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the
chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4
days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.



------------------------------

Message: 2
Date: Tue, 8 Dec 2009 22:08:23 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@...,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Simply-Sides@..., Just-Side-Dishes@googlegroups.com
Subject: [Food-On-TV] THEME: Christmas Chutney
Message-ID: <p06110449c744ef2bd4ed@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Christmas Chutney
Recipe courtesy Nigella Lawson from Nigella's Christmas Kitchen, 2007
Show:   Food Network Specials
Episode:   Nigella's Christmas Kitchen: Ginger and Spices

1 pound 8 1/2 ounces (750 grams) Granny Smith apples, peeled and cored
9 ounces (250 ounces) dried cranberries
1 onion, finely chopped
12 fluid ounces (350 ml) apple cider vinegar
7 ounces (200 grams) sugar
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons salt

Slice the apples into halves. Slice the halves lengthways into smaller pieces,
roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a
saucepan with all the other ingredients. Heat the mixture until it is simmering
quickly. Cook the mixture for 45 minutes, or until the chutney has thickened
slightly and the fruit has become soft.

Spoon the mixture into sterilized jars and screw the lids onto the jars tightly.
Allow to cool before storing in a cool, dark place.



------------------------------

Message: 3
Date: Wed, 9 Dec 2009 01:26:49 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Food-on-TV@...,
	 Meat-Lovers@...
Subject: [Food-On-TV] Emeril credits his success to 'great people'
Message-ID: <p06240832c74519478f05@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Deseret News

Emeril credits his success to 'great people'

By Valerie Phillips

Deseret News
Published: Tuesday, Nov. 10, 2009 5:45 p.m. MST

Those of you who read my blog (you know, all 10 of you) are aware
that I met Emeril Lagasse last month at the Southern Food and
Beverage Museum in New Orleans.

We had a few minutes to talk about his new cookbook, "Emeril 20-40-60
Fresh Food Fast."

He said he splits a lot of his time between New York and New Orleans,
where his corporate office and three of his restaurants are located.
And, he'll soon be visiting his restaurants in Florida and Las Vegas,
too.

"So I'm still doing my thing 30 years later," he said. Indeed, the
"Emeril Empire" has grown substantially since he graduated from
Johnson & Wales University's culinary arts college in 1978. In 1982,
he replaced Paul Prudhomme as chef of the well-respected Commander's
Palace in New Orleans.

That led to his "Essence of Emeril" and "Emeril Live!" TV shows. At
one point, he was the fledgling Food Network's biggest star. But in
2008, he became part of Martha Stewart Living Omnimedia.

How does he manage it all?

"It's called having great people," he said. "I'm very fortunate to
have people who have been with me for 20 or 25 years."

His first cookbook, "Emeril's New New Orleans Cooking," came out in
1993, before the airwaves and cyberspace became deluged with TV
cooking shows, food blogs and Web sites.

"It's not the same as it was; there's a lot out there that people are
trying to reinvent, between blogging and all the online stuff and
everything," he said. "But I think people still like to read and use
good cookbooks. I hope they haven't given up on reading them because
I enjoy writing them."

His new cookbook is divided into three sections: recipes that take 20
minutes or less; 40 minutes or less; and 60 minutes or less, so you
can make a meal in whatever time you have available.

It's encouraging to realize how quickly some of the dishes can be made.

How many times do you end up ordering pizza or nuking a frozen entree
because you don't think you've got time to put together something
like Fish Tacos With Black Beans or Boneless Pork Chops Parmigiana?

Each of these dishes is clocked at 20 minutes, provided you already
have the ingredients on hand.

One curious recipe was Potato and Turkey Hot Dog Soup With Herbs.
It's something his mom, Hilda, used to make when he was growing up.

"We ate it up like no one's business," he wrote in the book. "Your
kids are gonna love this one!"

Here's one of the recipes from his book:


FISH TACOS WITH BLACK BEAN SALSA

1 15-ounce can black beans, rinsed and drained

3/4 cup olive oil, divided

1 jalapeno, minced and seeded

1 tablespoon freshly squeezed lime juice

1 teaspoon minced garlic

1 1/2 teaspoons salt, divided

2 pounds skinless firm white fish fillets such as snapper, trimmed
and cut into 3-inch pieces

1/2 teaspoon freshly ground black pepper

1/2 cup cornmeal

8 6-inch flour tortillas

3 cups thinly sliced or shredded romaine lettuce

4 lime wedges

1/2 cup sour cream

In a medium bowl, combine black beans, 1/4 cup of the olive oil, the
jalapeno, lime juice, garlic and 1/2 teaspoon of the salt. Set aside.

Season the fish fillets evenly with the remaining 1 teaspoon salt and
the black pepper. Dredge quickly in the cornmeal, shaking to remove
any excess, and set aside.

Heat a 12-inch saute pan over high heat. Toast each of the tortillas
for 30 seconds on one side in the hot saute pan. Transfer to a plate
and cover loosely with a clean kitchen towel to keep warm.

In the same saute pan, heat the remaining 1/2 cup olive oil over
medium-high heat. Add half of the fish fillets, and saute until just
cooked through, about 2 minutes per side. Transfer them to paper
towels to drain. Repeat with the remaining fillets.

To assemble the tacos, place 2 tortillas on each plate, and divide
the shredded lettuce among them. Spoon the black bean mixture onto
the lettuce, and divide the fish fillets among the tortillas. Squeeze
the lime wedges over the fish, dollop with the sour cream, and fold
the tortillas to close. Serve immediately. Serves 4-6.



------------------------------

_______________________________________________
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End of Food-On-TV Digest, Vol 8, Issue 87
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Today's Topics:

    1. ANN/AD: Consider My Specialty Food Store for the Holidays!
       (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 5 Dec 2009 15:17:19 -0800
From: Jamie R <craftncook@...>
To: My Cooking Lists:;
Cc: My Just Lists:;
Subject: [Food-On-TV] ANN/AD: Consider My Specialty Food Store for the
	 Holidays!
Message-ID: <p06110403c7409a0e2097@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Just a little note to all of my lists...

If you've been on my lists for awhile should know that my husband and I own a
specialty food store here in Northern California.

If you buy things on-line, please consider stopping by my virtual storefront and
see if anything strikes your fancy.  We make a lot of the mixes ourselves, and
bring in interesting specialty food from all over the country.  And of course we
have a lot of fun bringing in all sorts of Christmas items.

We can ship all over the U.S. and U.S. territories...even APOs!  We can also
send any gifts right to the intended receiver.

http://store.cookingupideas.com

Mention that you're on my lists in the notes section...and we'll send along a
little freebie just for list members as well!

As some of you may know, music is my other passion.  I've made some midi's over
the past few years of some of my favorite arrangements of Christmas carols. 
I've also gathered some links to other fun holiday midis.  You can find them at:

http://www.grassrootsrecipes.com/mymusic/

May they help make your season bright!

Regards,
Jamie
...Your Listmom



------------------------------

_______________________________________________
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Please feel free to share list recipes with  others, so long as you include the
poster and list as a part of the source.

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Food-On-TV-request@....

End of Food-On-TV Digest, Vol 8, Issue 86
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	 http://cooking-lists.com/mailman/listinfo/food-on-tv_cooking-lists.com

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Today's Topics:

    1. THEME: Thai Coco Cocktail (Jamie R)
    2. THEME: Tournedos of Beef in Mushroom, Mustard and Red Wine
       Sauce with Caramelized Onion-Potato Gratin (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 5 Dec 2009 11:26:55 -0800
From: Jamie R <craftncook@...>
To: Just-Beverages@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Food-On-TV] THEME: Thai Coco Cocktail
Message-ID: <p06240808c740645ec33b@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Thai Coco Cocktail
Food Network Kitchens

Take a trip to the exotic east with this clear blend of Thai flavors.
The tantalizing mixture of coconut rum, lemongrass, and lime will
transport you from your backyard to the beaches of Koh Samui... and
you won't even need your passport. Give it an equally exotic look by
garnishing with lemongrass stalks.

2 1/2 ounces coconut rum
1 1/2 ounces Fresh Lemongrass Syrup, recipe follows
1 ounce freshly squeezed lime juice (about 1 juicy lime)

Very thin slice lime or spear of a fresh lemongrass frond, for garnish

Fill a cocktail shaker or small pitcher with ice. Add the rum,
lemongrass syrup, and lime juice. Cover and shake vigorously, or
stir, until combined and chilled, about 30 seconds. (In general, by
the time the shaker mists up the drink is ready.) Strain into a
chilled cocktail glass. Garnish with lime on the rim or the
lemongrass spear in the drink. Serve.


Fresh Lemongrass Syrup:

2 stalks fresh lemongrass, coarsely chopped
2 cups water
1 cup sugar

Place the lemongrass, water, and sugar into a saucepan and bring to a
boil. Reduce heat, and simmer, partially covered, for 15 minutes.
Strain the mixture and cool. Cover and refrigerate for up to a week.

Yield: 2 cups



------------------------------

Message: 2
Date: Sat, 5 Dec 2009 15:29:43 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Food-On-TV] THEME: Tournedos of Beef in Mushroom, Mustard
	 and Red Wine Sauce with Caramelized Onion-Potato Gratin
Message-ID: <p06240808c7409d3b1717@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with
Caramelized Onion-Potato Gratin
Recipe courtesy Bobby Flay
Show:  Hot Off the Grill with Bobby Flay
Episode:  Filet of Beef and Potato Gratin

    Croutons:
4 slices, country-style bread
Olive oil
Salt and pepper

Preheat oven to 400 degrees F. Place bread on a work surface and
using a 3-inch cookie cutter, cut a round crouton from the center of
each piece of bread. Brush both sides of the croutons with olive oil
and season with salt and pepper, to taste. Place the croutons on a
baking sheet and bake for 5 to 7 minutes or until lightly golden
brown.

Tournedos and Sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter

Heat olive oil and butter in a large skillet over high heat. Season
the fillets with salt and press the coarsely cracked black pepper
onto 1 side of each fillet. Place the fillets pepper-side down into
the skillet and sear until golden brown, turn the fillets over and
continue cooking for 4 to 5 minutes for medium-rare doneness. Remove
the steaks to a plate. Remove all but 3 tablespoons of the fat in the
pan and return to high heat. Add the mushrooms and cook until golden
brown and their liquid has evaporated. Add the shallots and cook
until soft. Add the red wine and reduce by half. Add the broth and
cook until reduced by half. Whisk in the mustard and butter and cook
for 30 seconds. Season with salt and pepper, to taste. Place each
fillet on top of a crouton and spoon some of the sauce over.

Onion and Potato Gratin:
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Heat oil in a large saute pan over medium heat. Add the onions and
cook slowly until caramelized. Add the garlic and balsamic vinegar
and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a
9-inch baking pan a place a layer of potatoes on the bottom and
season with salt and pepper. Spoon 1/5 of the onion mixture over the
potatoes and top with 1/4 cup of the heavy cream and a tablespoon of
parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of
the potatoes. Bake for 50 to 60 minutes, or until the potatoes are
soft and the cream has been absorbed.



------------------------------

_______________________________________________
Food-On-TV mailing list
Food-On-TV@...
http://cooking-lists.com/mailman/listinfo/food-on-tv_cooking-lists.com

Please feel free to share list recipes with  others, so long as you include the
poster and list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
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End of Food-On-TV Digest, Vol 8, Issue 85
*****************************************

Send Food-On-TV mailing list submissions to
	 food-on-tv@...

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	 http://cooking-lists.com/mailman/listinfo/food-on-tv_cooking-lists.com

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You can reach the person managing the list at
	 food-on-tv-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Food-On-TV digest..."


Today's Topics:

    1. THEME: Rocky-Road Brownies (Jamie R)
    2. THEME: Rugelach (Jamie R)
    3. THEME: My Big, Fat Chocolate Chip Cookies (Jamie R)
    4. Michael Symon's passion a main ingredient in his first
       cookbook, 'Live to Cook' (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Food-on-TV@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Rocky-Road Brownies
Message-ID: <p06110495c73e204a2147@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Rocky-Road Brownies
Recipe courtesy Tyler Florence
Show:   Food 911
Episode:   Bake Sale Delights

6 (1-ounce) squares unsweetened baking chocolate
1 cup (2 sticks) unsalted butter
11/2 cups sugar
1/2 teaspoon pure vanilla extract
3 large eggs
11/2 cups all-purpose flour
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup walnut pieces
1/2 cup caramel or chocolate sauce, store bought

Preheat the oven to 350 degrees F.

Coat an 8-inch square baking pan with non-stick spray and set aside.

In a glass mixing bowl, melt the chocolate and butter together in the microwave
on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to
melt the chocolate completely. Stir the sugar into the melted chocolate until
dissolved. Mix in the vanilla and eggs. Stir in the flour and salt just until
combined. Spread the batter evenly into the prepared pan. Bake for 25 to 30
minutes, or until wooden toothpick inserted in the center comes out clean.
Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick
it under the broiler for 2 minutes, or until the marshmallows are light golden
brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce
over the cooled brownies before cutting.



------------------------------

Message: 2
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Food-On-TV] THEME: Rugelach
Message-ID: <p06110493c73e204a2139@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Rugelach
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
Show:   Food Network Specials
Episode:   All Star Holiday Cookies

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the
paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and
vanilla. With the mixer on low speed, add the flour and mix until just combined.
Dump the dough out onto a well-floured board and roll it into a ball. Cut the
ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar,
1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread
the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the
filling. Press the filling lightly into the dough. Cut the circle into 12 equal
wedges--cutting the whole circle in quarters, then each quarter into thirds.
Starting with the wide edge, roll up each wedge. Place the cookies, points
tucked under, on a baking sheet lined with parchment paper. Chill for 30
minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and
1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes,
until lightly browned. Remove to a wire rack and let cool.



------------------------------

Message: 3
Date: Thu, 3 Dec 2009 20:56:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Food-On-TV] THEME: My Big, Fat Chocolate Chip Cookies
Message-ID: <p06110496c73e204a214d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

My Big, Fat Chocolate Chip Cookies
Recipe courtesy Tyler Florence
Show:   Food 911
Episode:   Bake Sale Delights

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda,
and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream
together on medium speed until light and fluffy. Scrape down the sides of the
bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry
ingredients to the creamed mixture and continue to mix until a smooth batter
forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and
roll it around into a ball; place them about 3-inches apart onto the prepared
cookie sheets; you should get about 4 cookies on each pan. Press down the tops
of the dough slightly and bake until the cookies are light brown, 12 minutes for
chewy cookies, or about 15 minutes for crispy cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring
to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.



------------------------------

Message: 4
Date: Fri, 4 Dec 2009 02:09:20 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Food-on-TV@...,
	 Restaurant Recipes List <Restaurant-Recipes@...>,
	 Meat-Lovers@..., Simply-Sides@...
Subject: [Food-On-TV] Michael Symon's passion a main ingredient in his
	 first cookbook, 'Live to Cook'
Message-ID: <p06240809c73e761a9e7c@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Cleveland Plain Dealer

Michael Symon's passion a main ingredient in his first cookbook, 'Live to Cook'

By Joe Crea, The Plain Dealer
October 27, 2009, 8:35PM

BOOK INFO:
Live to Cook: Recipes and Techniques to Rock Your Kitchen

Author: Michael Symon with Michael Ruhlman

Publisher: Clarkson, Potter

Copies: "Live to Cook" is due out Tuesday. Copies can be ordered at
local bookstores or online at amazon.com


It's the laugh that gets you every time.

Michael Symon's trademark cackle bursts like a geyser of mirth. Hyena
high, unfettered and wild, it's a force as natural as the sense of
hospitality that fills the Cleveland chef's area restaurants.

If you're wondering what defines a celebrity chef, here it is. It's
about the food, granted, but there's one more thing. Symon's a guy
people want to hang with.

That's a potent combination, one that's captured neatly in the chef's
first cookbook, "Live to Cook: Recipes and Techniques to Rock Your
Kitchen" (Clarkson, Potter, $32.50). The book is due out Nov. 3.

The "Iron Chef's" book is largely a Cleveland affair. Symon's
co-author is Michael Ruhlman of Cleveland Heights, himself a star in
the nation's culinary firmament. (Ruhlman has earned his own acclaim
for his previous books -- "Ratio" and his insider's trilogy, "The
Making of a Chef," "The Soul of a Chef" and "The Reach of a Chef," as
well as many others.) Donna Ruhlman, Michael's wife, is a
professional photographer whose arresting black-and-white candid
photos lend energetic personality to the pages. Heidi Robb, a
professional recipe developer, assisted in preparing the dishes and
chronicling the tweaks that place a chef's recipe within the reach of
home cooks.

And then there's Liz Symon. Vivacious, savvy and wise-cracking, she's
Alice Kramden to Michael's Ralph -- a partner in work as well as in
life.

Liz's eye for design sets the tone at Lola and Lolita, the couple's
Cleveland restaurants, as well as Bar Symon in Avon Lake and Roast in
Detroit. Her talent resonates throughout the couple's Shaker Heights
home, where the book took shape.

A modernist's dream house, the Symons' place is at once contemporary
and cozy. Not surprisingly, the first two rooms you see off the foyer
are the vast dining room (dominated by a massive table built from a
naturally fallen redwood slab that can seat a couple dozen guests)
and the super-cool kitchen.

Scattered through the house are souvenirs commemorating various
honors that have come Symon's way. A small trophy from St. Edward
High School, recognizing the alumnus' support of the school's
wrestling program, stands atop the refrigerator. There's the Food &
Wine magazine cover marking his appearance among 1998's Best New
Chefs, and another framed pair of photos: one of Symon, for his 2009
James Beard Foundation Award for Best Chef: Great Lakes; the other, a
shot of LeBron James. It's signed "To Cleveland's Most Valuable
Chef." Turns out, James was named the NBA's most valuable player last
season on the same night that Symon won the Beard Award -- May 4.

As Michael and Liz prepare a sample of dishes from "Live to Cook" --
Lizzie's Roasted Chicken With Salsa Verde and a wonderfully
refreshing fennel salad -- he shares his thoughts about producing a
book that reflects not only his style of restaurant cooking, but also
the kinds of dishes the couple share at home.

"We don't cook a lot of fancy stuff at home," he says, adding that
he's "all about meat and vegetables -- I leave the desserts to real
bakers and pastry chefs. Desserts aren't my strong suit.

"It all comes down to good flavors," he says. "I mean, here in the
Midwest we've got the greatest ingredients in America. I defy anyone
to come up with better tomatoes in the summertime and you can talk
all you want about California produce, but what they've got going is
the year-round climate. I'll hold Ohio sweet corn up against any in
the U.S. But we've also got the West Side Market and the farmers
markets, and great food stores and supermarkets, and butchers and
ethnic grocers."

"Live to Cook" reflects that gastronomic largesse. The book includes
a recipe for his signature dish, Beef Cheek Pierogies With Wild
Mushrooms and Horseradish, as well as a procession of paeans to pork.
The index is testimony to the power of the pig, with recipes and
variations reflecting more than a dozen uses for pork -- dishes as
varied as homemade sausages, and home-cured pancetta or Lola Bacon,
Pappardelle With Pig's-Head Ragu, Braised Pork Belly With Soft
Polenta and Seared Mushrooms.

"Michael uses pork as his 'ace in the hole,' a card he plays often
and with tremendous results," writes another celebrity chef and
friend, Food Network's Bobby Flay, in the introduction to "Live to
Cook."

In addition to his hometown supporters, including some of the city's
top chefs, Symon has a strong fan base beyond Northeast Ohio. In the
middle of service on the first Saturday night of his short-lived
restaurant Parea, in New York City, Mario Batali power-walked through
the crowd to give the Cleveland guy a bear hug that lifted the former
wrestler off his feet. This summer, the Symons enjoyed their first
vacation together in four years -- at a house in Sicily, shared with
Flay and his wife, actress Stephanie March.

"Nobody's got a better sense of humor, and I don't know many cooks
who bring more to the party than Michael," says Flay, from his home
in New York City. "He's a great guy to hang with, and in the kitchen
he's the real deal."

Guy Fieri is another admirer. Fieri, who has family in Northeast
Ohio, says that few chefs impress him more.

"I kind of wish I'd known Michael before his Food Network show and
all the success he's had. But in a real sense, I guess that doesn't
matter -- my guess is that he's pretty much the same guy. He's a
really down-to-earth dude," Fieri said from his home near Santa Rosa,
Calif.

It's tough being a success in your hometown. Clevelanders are
ever-ready to pop the ego balloon. With a growing portfolio of
successful restaurants (the latest, The B Spot -- a burger-and-fries
joint in Woodmere -- is scheduled to open the week of Nov. 16) and
another Food Network Show in the works, the green-eyed monster is
bound to rear its head.

So, how does Symon keep grounded?

"I guess it's all in the way you're raised," Symon says. "I mean, I'm
proud of our accomplishments and I don't take anything for granted,
but c'mon! If I got a little full of myself, my mother and father
would be the first to tell me I'm being an ass. As would my
grandfather. As would my wife. As would my partner. As would my
staff. At the end of the day, some people take themselves too
seriously. I mean, one way or the other, whether it's criticism or
praise, don't believe the bull."

======================

Chef's secrets to a successful dinner party

By Joe Crea, The Plain Dealer
October 27, 2009, 12:59PM

It takes more than grouping together a few of your favorite recipes
to create a well-conceived menu, says Michael Symon. (Although it is
important that you cook dishes you enjoy eating -- but more on that
later . . .)

"You've got to find the yin and the yang," Symon says. "If I'm
cooking something that's exceptionally rich, I want to counteract it
with something that's acidic, to break through the fat and 'cut' it.
I might use chiles or citrus or something like that. The [basis] I'm
looking for is acid to counteract the fat. If I'm cooking a piece of
fish that's very lean, I might make a sauce or other accompaniment
that's a bit fatty. I want to get something richer into the dish, or
do it with my sides."

Then mix it up. Pair one dish that explodes with flavor with another
dish that's more subtle.

Symon's palate favors acidic, salty and spicy flavors. But in his
restaurants -- Lolita, Lola, Bar Symon, Roast (in Detroit) and the
soon-to-open B Spot in Woodmere -- he and his culinary staff aim for
the middle road. That's a model for a home cook as well.

"I know that the whole world doesn't love [the flavors that most
appeal to me], and if I cooked everything that way, it wouldn't
appeal to everyone. So some dishes we serve are very much like my
taste, some are a bit safer. But when you're cooking at home? I tell
people, 'Cook exactly the way you want to cook, because nobody's
paying for dinner!' If someone says 'Boy, this is too spicy,' I say,
'Oh, that's horrible -- go down the street and have dinner!' "

Speaking of cooking for guests, smart hosts recognize their own
strengths and limitations. More importantly, they recognize just how
much they can handle.

Many cooks tend to overextend their reach when cooking at home --
especially when trying to show off their culinary prowess when guests
are coming.

"When you're cooking at home, it's really no different than when
you're cooking in a restaurant. As a chef, you'd never have 70 items
on your menu because you couldn't properly execute those dishes
properly -- and there you have a team to do it," Symon says.

So at home, don't try to do 10 dishes; do three great dishes, he says.

"Maybe do some grilled pork chops with some peach chutney, a nice
salad and some soft polenta, and you have a great dinner," Symon says.

Let others lend a hand, he adds.

"Even if I'm having a dinner party -- and I'm a chef who's pretty
quick in the kitchen -- if we're having 40 or 50 people over, I'll
say, 'Here's what I'm making; you bring in the salad, you bring in
the dessert' and blah-blah-blah. We've got a pretty nice kitchen, but
in my home kitchen, I can't execute 15 or 20 dishes.

"Besides, you always want the party to be fun, and it should be fun
for the hosts as well as the guests. The whole reason I cook, and my
whole family cooks, is because we enjoy entertaining."

=====================

Thought for food: Michael Symon's sage advice
By Joe Crea, The Plain Dealer
October 27, 2009, 10:16AM

Chefs write cookbooks for all sorts of reasons. From the ego boost to
the potential profit to creating a permanent chronicle for one's
style of cooking, chef Michael Symon admits there's plenty of allure
to having a book with your name on it.

But toward the beginning of his first cookbook -- "Live to Cook:
Recipes and Techniques to Rock Your Kitchen" (Clarkson Potter) --
Cleveland's "Iron Chef" explains that he had an added mission.

"I have never wanted simply a collection of recipes," Symon writes in
the book co-authored with local writer Michael Ruhlman. "Recipes are
important but only to a point. What's more important than recipes is
how we think about food, and a good cookbook should open up a new way
of doing just that. . . . My goal in 'Live to Cook' is to make great
food more approachable for home cooks and to do so without dumbing
down or simplifying the food or the cooking."

So how do you become a better cook? Symon has strong opinions on the
subject. On a recent Tuesday afternoon, Symon and his wife and
business partner, Liz, invited The Plain Dealer into their home
kitchen to prepare a few of their favorite home-style dishes. The
next day, Symon sat with me in booth at his Tremont restaurant,
Lolita, to dig into some of the key precepts for improving anyone's
cooking.

"No. 1 is, 'Improve your shopping habits,' " Symon says. "Go to the
grocery store and buy better things. Buy quality, buy organic, buy
natural, go to the farmers market. Immediately that's going to
increase the quality of the food you make. When things haven't been
cranked with hormones, antibiotics and so forth, and [are] allowed to
grow naturally, they develop natural flavors that they should have --
intermuscular fat, which is better than eating a steroid, and they
develop a greater depth of flavor.

"And typically they're fresher," Symon adds. "If you go to a farmers
market and buy a chicken, chances are it was killed and dressed the
day before, rather than the week before. That's a huge step up."


Proper seasoning techniques are key

It's not only a matter of using herbs and seasonings -- including
salt -- but how much to use and when to use them, Symon says.

Start with salt. You want your dishes to be well-seasoned, not merely
salty, he says.

Timing the addition of salt is crucial. Contrary to what many sources
insist, Symon advocates salting foods early in the cooking, even a
day or so ahead of time.

"If I'm making a soup, once I have the onions, celery and other basic
ingredients in the pan, I season it -- immediately, as it's sweating
in with the fat. That helps pull sugars, release bitterness, helps it
cook properly and gets the full flavor from the food," Symon says.

Preseasoning proteins is one of the chef's most important tricks, he says.

"If you salt a chicken the day before cooking, it starts to break
down the cell structure of the meat and allows it to take on more
flavor and actually helps it to stay more moist," Symon says. "Same
goes for a steak, a pork chop. A lot of people brine; we preseason."

Precisely when to season depends upon the size and thickness of the
meat, Symon explains. If it's a thin cut, he might sprinkle on salt,
pepper, a pinch of sugar and any other seasonings as little as four
hours ahead of time. "But if it's a big, thick rib-eye steak, or a
whole chicken or turkey, I'll do it a full 24 hours in advance, maybe
with a pinch of sugar. That mixture actually opens up the meat and
lets the flavors permeate it -- and it allows the flavors to get down
into the meat."

With garlic, onions and herbs -- whenever possible, fresh herbs, he
emphasizes -- often it's more important knowing when NOT to use them,
the chef adds.

# Onions and garlic require their own attention. "Whenever I cook a
dish using both of them, I put in the onions first and let them sweat
for a few minutes before adding the garlic," Symon says. "If you put
the garlic in with the onions, you get burnt garlic and undercooked
onions; your garlic is bitter and your onions aren't as sweet as they
should be."

# When cooking with whole fresh "hard" herbs (oregano, rosemary,
lavender, thyme, anything with a hard stem) add them toward the
beginning of cooking. The flavors in the leaves and stem can slowly
withdraw and permeate throughout the other ingredients, he explains.
(Stems from such whole herbs are removed and discarded before
serving.)

# "But don't spend $10 on 'soft' herbs like basil, cilantro,
flat-leaf parsley or tarragon and then cook them for hours," Symon
says. "I always put those in toward the end of cooking; I take the
dish off the heat and add them. They're more delicate, and their oils
explode throughout the food and you get the full flavor."


Experiment with techniques that are new to you

Don't hesitate to experiment with seasonings. This needn't be an
exercise in wastefulness, Symon adds.

Chefs new to Symon's kitchen are asked to try seasoning six pieces of
meat ("scrap pieces are fine," he says), starting with "a sprinkling
of salt on the first piece, a ton of salt on the last piece, and
seasoning the pieces in between with varying degrees of salt -- then
we're going to cook them up and see which taste the best."

As the new chef experiments and samples, he or she begins to
visualize the proper amount of seasonings for various dishes.

"It's always somewhere in the middle, but it teaches them to have a
feeling for seasoning with salt," Symon says. "It helps if you can
visually see what a proper amount of season looks like. For me, I
have to see it to understand it, and that's how I try to teach it."


Be willing to try, and even to fail

Investing in a couple of cooking classes can be helpful -- so long as
you choose the right ones.

"It depends on who you take them from, as with anything else," he
says. "Only speaking for myself, when we teach cooking classes I find
that most people come to be entertained than they do to learn how to
cook. When the classes started six years ago, they were hands-on.
Fifteen people, and no one would get up and come cook with me; they
just wanted to watch. To me, if you get some really good basic
cookbooks, and find some chefs whose cooking you enjoy and get their
cookbooks, you can teach yourself to cook -- so long as you're
fearless."

Liz is his perfect example of fearlessness in the kitchen.


"When we started dating, though she won't admit it, Liz was a
horrific cook. Just god-awful. She almost killed me on three
occasions. And now, though she won't admit it the other way, she's a
really good cook. The reason has nothing to do with me. (Anyone who's
married already knows this. Over the years, 18 years, I've given her
100 tips -- and she hasn't listened to one.) But she's not afraid to
make a mistake. If she makes something and screws it up she'll go
'Eh, looks like we're having cereal tonight!' You won't be making the
same mistake twice, not if you're smart. That's the attitude you
need. If you go into it without fear, you'll be fine."

Lizzie's Roasted Chicken With Salsa Verde
Makes 4 servings

1 3- to 4-pound chicken
1 tablespoon kosher salt
1 lemon, thinly sliced and seeded
2 fresh bay leaves
1 small onion, peeled
3 garlic cloves
1 small bunch of fresh thyme
2 tablespoons olive oil
Salsa Verde (recipe follows)

Cook's notes: Before roasting the chicken, this recipe calls for
overnight refrigeration of the seasoned bird. A day before cooking,
rinse the chicken inside and out under cold water and pat dry. Salt
it liberally, cover and refrigerate.

Preliminaries: Remove the chicken from the refrigerator an hour
before cooking it. Heat the oven to 425 degrees.

Season the chicken: Wedge 3 lemon slices and a bay leaf between the
skin and each breast of the chicken. Put the onion, garlic, thyme and
remaining lemon in the cavity of the chicken. Rub the entire chicken
liberally with the olive oil. Put the chicken in an ovenproof saute
pan or in a roasting pan, breast side up, slide it into the oven and
roast it until the thigh reaches 160 degrees, or until the cavity
juices run clear, about 1 hour.

Presentation: Remove chicken from the oven and let it rest for 10 to
20 minutes. Cut the chicken into 8 pieces and serve with the Salsa
Verde.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).

Salsa Verde
Makes 1 1/4 cups

1/4 cup thinly sliced fresh flat-leaf parsley
2 tablespoons thinly sliced fresh mint
2 salt-packed anchovy fillets, rinsed and minced
1 garlic clove, minced
1 shallot, minced
Grated zest and juice of 1 lemon
2 tablespoons salt-packed capers, rinsed and chopped
1 jalapeno, seeded and minced (about 1 tablespoon)
1/2 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Procedure: Combine the parsley, mint, anchovies, garlic, shallot,
lemon zest and juice, capers, jalapeno, red pepper flakes and olive
oil in a bowl and stir to combine. Add salt and pepper to taste.

Presentation: Serve over roasted chicken, or other meat, poultry or fish.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).


"Creamy polenta is like Italian mashed potatoes. Anytime you want a
change from mashed potatoes, polenta makes a perfect substitute. In
fact, I like to cook polenta to mashed-potato consistency -- soft
enough that it relaxes a little when it hits the plate, not too
stiff, not too loose. Any leftovers can be refrigerated. Once the
mixture sets up and becomes firm, it can be cut and fried or even
grilled."

Soft Polenta With Mascarpone
Makes 6 to 8 servings

6 tablespoons (3/4 stick) unsalted butter, divided use
1/2 small yellow onion, minced (1/2 cup)
1 garlic clove, minced
4 cups chicken stock (homemade or packaged reduced-sodium variety)
2 cups Anson Mills polenta (see cook's notes)
1/4 cup mascarpone cheese
1/4 cup grated parmesan cheese
Kosher salt

Cook's notes: The first step to making great polenta is buying great
polenta. Chef Jan Birnbaum turned me on to Anson Mills in South
Carolina eight or nine years ago, and I've never used any other
company's cornmeal since. Its milled organic heirloom grains are
simply the best. (Go to its Web site, or call 803-467-4122.)

Procedure: In a 4-quart saucepan, melt 2 tablespoons of the butter
over medium heat. Add the onion and garlic and sweat them until
translucent and aromatic, 5 minutes. Add the stock and bring to a
simmer. Slowly add the polenta while whisking and reduce the heat to
low. Cook over low heat for 2 hours, stirring frequently.

Presentation: Remove from the heat and whisk in the mascarpone,
parmesan and remaining 4 tablespoons of butter. Season to taste and
serve.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).


"I love brussels sprouts, and I cook them many ways -- boiled,
roasted, sauteed -- but deep-frying them in the best. They develop a
great flavor and a texture that you can't get any other way. These
are served with walnuts and a sharp red wine vinaigrette seasoned
with anchovies and garlic. It's an excellent side dish in fall and
winter, and it goes especially well with big roasted meats. You can
also take this in an Asian direction by omitting the capers and
anchovies and adding soy sauce, fish sauce, grated ginger and
sriracha sauce."

Fried Brussels Sprouts With Walnuts and Capers
Makes 6 to 8 servings

Canola oil, for deep-frying
1 garlic clove, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed, fresh flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Cook's notes: To toast whole spices or nuts, simply pour them -- one
variety at a time, since different spices toast at different speeds
-- in a dry saute pan and toast, tossing occasionally, over medium
heat until fragrant, 2 to 3 minutes. Transfer them to a plate to cool.

Preliminaries: Pour enough oil into a medium pot so that the oil
comes 3 inches up the sides. Heat the oil to 350 degrees.

Prepare the dressing: While the oil is heating, whisk together the
garlic, anchovies, serrano, red wine vinegar, honey, scallions,
walnuts and extra-virgin olive oil in a bowl large enough to toss all
the brussels sprouts. Keep the bowl near the stovetop.

Fry the brussels sprouts: Working in batches, deep-fry the brussels
sprouts until the edges begin to curl and brown, about 3 minutes. To
the last batch, add the parsley and capers (stand back -- the capers
will pop and sputter). Give the contents of the pot a stir. When the
color of the parsley becomes a deeper, more saturated shade of green,
about 1/2 to 1 minute, remove the contents of the pot with a skimmer
and place directly into the bowl of dressing. Toss to coat.

Presentation: Add salt and pepper to taste.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).


"Fennel may be my favorite vegetable because it's so versatile: You
can eat it raw, you can shave it, you can roast it, braise, pickle
it, stuff it into birds, saute it, garnish with it, use it as an
aromatic, make it into a main course or side dish. How many
vegetables can you do that with? This is a refreshing salad of raw,
shaved fennel with orange and dill. It works well as a side salad or
it can be used as a base for a lean white fish."

Shaved Fennel Salad With Oranges, Lemon, Dill and Watercress
Makes 4 servings

3 oranges (see cook's notes)
1 garlic clove, minced
1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained
1/4 teaspoon teaspoon kosher salt
Grated zest and juice of 1 lemon
2 small or 1 large fennel bulb, core removed, shaved
1 tablespoon coarsely chopped fennel fronds
2 tablespoons coarsely chopped fresh dill
Freshly ground black pepper
1/4 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 cup loosely packed watercress

Cook's notes: When blood oranges are in season, substitute one or
more for the conventional navel oranges used here -- you'll get more
intense color and flavor. Segmenting citrus fruits into what are
called "supremes" allows you to serve them in an elegant way. To
segment an orange or grapefruit, slice off the top and bottom of the
rind. Then remove the rest of the rind, slicing from top to bottom,
making sure to remove all the pith but leaving as much fruit as
possible. When the fruit is peeled, slice through the fruit along
either side of each membrane to remove only the fruit sections. Work
over a bowl to capture the juices. When you have cut out all the
segments, squeeze the remaining juice from the fruit into the bowl
over the segments.

Preliminaries: Grate the zest of one of the oranges and reserve.
Segment all three oranges. and reserve with their juice.

Procedure: In a large bowl, combine the garlic, shallot, salt, lemon
zest and juice, and the orange zest and juice (reserve the segments
for now) and whisk to combine. Add the shaved fennel, fennel fronds
and dill, and toss them in the juices. Add the orange segments, a few
grinds of black pepper, the coriander, extra-virgin olive oil and
watercress.

Presentation: Toss gently and divide the salad among four plates.
Spoon additional dressing from the bottom of the bowl over each
portion.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).



------------------------------

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Today's Topics:

    1. Emeril's 'kicked-up' express cooking (Jamie R)
    2. Andrew Zimmern tells the 'Bizarre Truth' about food and
       travel (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Thu, 3 Dec 2009 01:01:40 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Cookbook-Cookery@..., Food-on-TV@...
Subject: [Food-On-TV] Emeril's 'kicked-up' express cooking
Message-ID: <p0624085bc73d2bfd948c@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Munster (IN) Times

Emeril's 'kicked-up' express cooking
Chef's new book offers ideas for meals in minutes

By Eloise Marie Valadez | Posted: Wednesday, November 4, 2009

Think you don't have time to prepare a good meal?

Let Emeril Lagasse show you how to work culinary magic in minutes.

The celebrity chef, star of "Emeril Green" and owner of 11
restaurants, recently debuted his latest cookbook, "Emeril 20-40-60:
Fresh Food Fast" (HarperStudio, $24.99).

The concept in a nutshell?

"What I wanted to do with this cookbook is encourage people to cook a
meal in 20 minutes or less, 40 minutes or less and 60 minutes or
less," said Lagasse, during a recent phone interview.

"I really enjoyed working on this project. It's a new child for sure," he said.

Targeting harried individuals who want to avoid rushing through the
local drive-thru for dinner was a priority for Lagasse.

"We're all busy and we're all working harder than ever and running in
all kinds of directions and I want to reassure people that they can
make fresh food. The recipes don't have crazy ingredients. These are
things that people have, for the most part, in their pantries," he
said.

In "Emeril 20-40-60," home cooks will find a variety of dishes:
chicken salad with fresh herbs and celery; linguine alla carbonara;
kicked-up tuna melts; steak au Poivre; broccoli and cheese soup;
turkey and pinto bean tostadas; quick and easy lamb kebabs; roasted
red pepper hummus; and peanut butter-chocolate chip cookies.

Lagasse began working on his new book 15 months ago when people were
beginning to struggle with the country's -- and the world's --
economic downturn.

He kept that in mind when coming up with recipes.

"I'm trying to keep people encouraged without getting discouraged
about dollars," Lagasse said. "Emeril 20-40-60" is the second of 10
in a series of softcover cookbooks.

With appearances on "Good Morning America" and "Emeril Green," the
chef's "plugged into Middle America," he said. He receives many
requests from viewers and gets a great deal of feedback from budget
watchers.

"Sometimes I can do a simple casserole and get 100,000 responses," he said.

In the new book, Lagasse used a different approach for some recipes.
He demonstrates a few in stages, with pictures documenting every step
from raw ingredients to the completed dish.

"We organized them to show the beginning stage, middle stage and the
end result. It takes away the intimidation factor," he said.

And recipes in the book were tested extensively.

"We brought the entire culinary team from New Orleans to our test
kitchen in New York and tested and re-tested the recipes. We timed
them, styled them and ate them. If they weren't good, we did them
again," he said.

Even individuals looking for good holiday dishes, whether they be
pasta, seafood or meat-based, will find them in "20-40-60."

"I think there's something for everybody," he said.

Football fans and tailgaters aren't left out, either.

"There are nachos and dips that are perfect for Super Bowl. And no
matter what level that you are in cooking, there's going to be an
interest in many of these recipes," he said.

When it comes to easy dishes he'd gladly eat over and over again,
Lagasse's favorite is his mother Hilda's Portuguese kale soup or
caldo verde. (An Emeril's New-Style Caldo Verde, a take-off on his
mother's dish, is featured in the book).

"I also never get tired of a simply perfect roasted chicken," he added.

The following recipes are from "Emeril 20-40-60: Fresh Food Fast"


Kicked-Up Tuna Melts

Four 5-ounce cans solid white tuna packed in water, drained

1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading

1/4 cup finely chopped red onion

1 tablespoon plus 1 teaspoon nonpareil capers, drained

1 tablespoon freshly squeezed lemon juice

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 teaspoon dried oregano, crumbled between your fingers

4 slices rustic white bread or other dense white bread

8 thin slices tomato

4 ounces sliced Provolone cheese

DIRECTIONS: Position a rack about 6 inches from the broiler element
and preheat the broiler. Combine the tuna, mayonnaise, red onion,
capers, lemon juice, pepper, salt and oregano in a medium bowl and
stir until thoroughly combined. Arrange the bread slices on a baking
sheet and spread additional mayonnaise over each slice. Divide the
tuna salad evenly among the bread slices, then top with the tomato
slices. Arrange the sliced Provolone evenly over the sandwiches.
Place the baking sheet under the broiler and cook until the cheese is
golden and bubbly, 3 to 4 minutes. Serve hot. Makes 4 open-face
sandwiches, 2 to 4 servings.


Broccoli and Cheese Soup

2 tablespoons olive oil
1- 1/2 cups thinly sliced yellow onions
1 tablespoon sliced garlic
1 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups chicken stock or canned, low-sodium chicken broth
4 cups broccoli florets
1- 1/2 cups (6 ounces) shredded medium sharp cheddar cheese
Croutons for garnish, optional

DIRECTIONS: Heat the olive oil in a 6-quart stockpot over medium
heat. When it is hot, add the onions, garlic, salt, and cayenne
pepper. Saute until the onions are soft and translucent, 4 to 5
minutes. Add the chicken stock and bring to a boil. Once the stock is
boiling, add the broccoli and cook until fork-tender, about 5
minutes. Remove the soup from the heat and let it cool slightly. Then
puree the soup, in batches, in a blender, adding the cheese in three
additions while blending. Adjust the seasoning if necessary, garnish
with croutons if desired, and serve hot.

Note: Please use caution when blending hot liquids; blend only small
amounts at a time, with the blender tightly covered and a kitchen
towel held over the top. Makes 1- 1/2 quarts, 4 to 6 servings.



------------------------------

Message: 2
Date: Thu, 3 Dec 2009 01:12:08 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Food-on-TV@...,
	 Meat-Lovers@..., Home-Bakery@...
Subject: [Food-On-TV] Andrew Zimmern tells the 'Bizarre Truth' about
	 food and travel
Message-ID: <p0624085dc73d2c089712@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Munster (IN) Times

Andrew Zimmern tells the 'Bizarre Truth' about food and travel

By Jane Ammeson - Times Correspondent | Posted: Wednesday, November 4, 2009

Andrew Zimmern, host of the Travel Channel's "Bizarre Foods with
Andrew Zimmern," and "Andrew Zimmern's Bizarre World" circumvents the
globe exploring new culinary experiences.

That's Zimmern in the farthest reaches of Samoa roasting eight-pound
furry bats whose wing span is almost six feet over a fire, scraping
off the skin and watching as the guts start to puff out as the meat
cooks.

Not exactly a yum yum moment for many of us, but for Zimmern, who
will go anywhere and pretty much eat anything, it not only is a
definitive food experience, it's also a means of connecting to a
culture. Zimmern is the type of guy who boards a vintage World War II
plane to fly into the bush country on the Mosquito Coast because he
has a noon appointment with a witch doctor, almost capsizes in the
rough seas of Iceland in order to go puffin hunting (and then eating)
and has dubbed himself the first mazungo (white man) lungfisherman in
Lwanika.

All these stories and more are told in his new book, "The Bizarre
Truth: How I Walked Out the Back Door Mouth First and Came Back
Shaking My Head" (Broadway Books 2009, $24.99).

Experiencing cultures through food is important to Zimmern whether
that means eating lamb's blood seasoned with cilantro, lemon juice
and onion. For those who may be somewhat reluctant to eat such things
as cricket empanadas in the Yucatan Peninsula, Zimmern tells why it
matters.

"With the flattening of our world, which I think is good, it's
important to find something that everyone loves like food instead of
the things that divide us like politics and religion," he says. "If
we can sit down and share a meal and create that connection then I
think we can then move on to more divisive things such as religion
and politics because we've found something we can agree on and it
makes it easier to move on to other areas."

That's why Zimmern thinks it's important to get away from what he
calls the "gringo highway culture" and to explore the less traveled
roads.

"If you're going to a place like Belize, many people go to a luxury
all-inclusive on Ambergris Caye and plop down by the beautiful pool
for a week and come back and say 'I just love Belize,' " says
Zimmern. "But they haven't really seen Belize. It's good to get out,
to see the first people's culture, the indigenous culture, the fringe
culture."

As an example, even though Zimmern was staying at a luxury
all-inclusive in Huatulco on the Pacific Coast of Mexico, he walked
down the beach from the hotel and bought a meal from kids who were
catching seafood.

"The people at the hotel were horrified," he said, "but they're the
same people who would save up for an expensive meal at a Japanese
restaurant in a big city far away from the source of all the food
they were eating."

The following recipes are from andrewzimmern.com and reflect his
approach to culinary diversity.


Catalonian Braised Chicken

5 pounds chicken parts, legs and thighs work best

1 tablespoon dried thyme

1 sprig fresh rosemary

1/4 cups olive oil

1 tablespoon dry oregano

2 pinches saffron

2 minced onions

1 green bell pepper, minced

5 garlic cloves, sliced

2 fresh bay leaves

8 anchovies

3 tablespoons capers

1 16-ounce can crushed tomatoes

1/2 cup Nicoise or other black olives

8 ounces andouille or smoked sausage

2 cups chicken stock

1 cup white wine

1/3 cup minced cilantro

1/3 cup minced parsley

Juice of 1 lime and the zest

DIRECTIONS: Place the olive oil into a large pan with high sides.
Brown the chicken and the sausage and remove from pan. Slice the
sausage. Put pan back over high heat and add the oregano, saffron,
onion, pepper, garlic, bay leaves, anchovy, caper, and reserved
sausage. Cook for 3-4 minutes to soften the vegetables, and add the
wine and tomato. Bring liquids to a simmer and reduce liquids by half
and add the chicken stock. Reduce liquids by a third, also at a
simmer. Add the chicken back to the pan and when pot returns to a
simmer, place into a 325-degree oven for 1 hour. Remove from oven and
place chicken on a platter. Reduce sauce, on the stovetop, if needed.
Season by stirring in the remaining ingredients and finish with salt
and pepper. Pour sauce over chicken and serve.


Moroccan Kefta (Meatballs)

For the Kefta:

1 pound ground beef

1 pound ground lamb

1 minced onion

4 minced garlic cloves

1 egg, beaten

1 cup bread crumbs

2 tablespoons lemon juice

1/4 cup minced fresh parsley

3 tablespoons minced fresh mint

1 tablespoon ground cumin

2 tablespoon minced leaf coriander (cilantro)

1/2 cup crushed tomatoes

For the yogurt sauce:

1/2 cup finely minced onion

2 cups plain yogurt, strained overnight through a cheesecloth set in
mesh strainer, water discarded.

1 bunch cilantro

1 bunch mint

1 hot green chili (I like to use Serrano chilies--use 2 if you like it hot)

Juice of 1 lime

Boston Bibb lettuce leaves for each serving

DIRECTIONS: For the Kefta: Combine all ingredients. Season with salt
and pepper. Roll into walnut-sized balls, skewering 3 to a skewer,
pressing down to make a tongue shape. Brush with olive oil. Grill
over high direct heat until cooked through. Serve with the yogurt
sauce and a few heads of Boston lettuce for wrapping or as a dipping
appetizer, etc. For the yogurt sauce: Combine onion and strained
yogurt in a large bowl and reserve. Pur?e remaining ingredients in a
food processor. Fold the two mixtures together and serve with the
kefta. You may also find this a great sauce on any grilled or roasted
meats, poultry, or seafood.


Molten Chocolate Cakes

2 sticks sweet butter, plus some for greasing the molds

8 ounces artisan bittersweet chocolate

4 eggs

4 egg yolks

1/2 cup sugar

2 tablespoons flour, plus some for the molds

DIRECTIONS: Butter and flour 8 four-ounce ramekins or oven-proof
molds. Be sure all interior surface area is covered. Cakes will stick
wherever you miss, so be thorough. Place chocolate and butter in a
slow double boiler and melt to combine. Whip eggs, egg yolks, and
sugar until light and thick. Beat egg mixture into chocolate mixture.
Whisk in the flour. Pour batter into molds and bake in a preheated
450-degree oven for 10 to 11 minutes or until set. Cakes will have
risen an inch or so. Cakes should barely hold together, holding their
molten chocolate center. Unmold and serve with sweetened whipped
cream or vanilla ice cream.



------------------------------

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Today's Topics:

    1. THEME: Soft Shell Crabs with Corn Relish, Field Greens and
       Roasted Red Pepper Sauce (Jamie R)
    2. THEME: Cakeman Raven's Southern Red Velvet Cake (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 28 Nov 2009 14:23:21 -0800
From: Jamie R <craftncook@...>
To: Seafood-Recipes@googlegroups.com, Food-on-TV@...,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Soft Shell Crabs with Corn Relish, Field
	 Greens and Roasted Red Pepper Sauce
Message-ID: <p06240821c73753302c37@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce
Recipe courtesy Chef Rudy Speckamp, Maryland, Rudys' 2900

Recipe Summary
Difficulty: Expert
Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 4 servings

1 quart peanut oil
8 ounces all-purpose flour
2 ounces cornstarch
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground fennel
1/2 teaspoon salt
1 cup club soda
4 egg whites, beaten until foamy
8 small soft shell crabs, cleaned
Corn Relish, recipe follows
Roasted Red Pepper Sauce, recipe follows
2 cups mixed field greens, for garnish

n a deep saucepan, heat peanut oil to 350 degrees F.

In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt.

Whisk in club soda and egg whites to form a smooth batter. Dip soft
shell crabs in batter and fry in batches until golden brown, about 4
minutes per batch.

Drain on paper towels.

Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce
and garnish with a pile of greens.


Corn Relish:

2 ears corn, husked and silk removed
2 tablespoons olive oil
3 ounces asparagus, sliced into 1/2-inch pieces
4 ounces mushrooms, sliced
1/4 cup diced red pepper
1 small jalapeno, diced, without seeds
1 green onion, thinly sliced
2 tablespoons light brown sugar
3 tablespoons cider vinegar
1/2 tablespoon dry mustard
Dash hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Steam corn kernels until crisp-tender, about 3 to 5 minutes, set
aside. Cut the kernels from the cob into a mixing bowl.

In a large skillet, heat olive oil over medium-high heat. Add
asparagus and mushrooms, cook until mushrooms give off their liquid
and start to brown, about 3 to 5 minutes. Add red pepper, jalapeno
and green onion. Cook just until scallions wilt, about 2 minutes. Add
remaining ingredients, bring to a boil. Stir in corn mixture and cook
until corn is heated through.

Yield: 6 servings


Roasted Red Pepper Sauce:

1/2 cup roasted red pepper puree
4 shallots, diced
4 ounces cider vinegar
1/4 cup heavy cream
2 ounces lemon juice
8 ounces unsalted butter, cubed
Salt, to taste

Combine pepper puree, shallots, and vinegar in a non-reactive
saucepan. Bring to a simmer and simmer until shallots are tender. Add
cream and stir to combine. Add lemon juice and whisk in butter, 1
piece at a time, until sauce is smooth and thickened. Season with
salt, to taste.

This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The Food Network
Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the
results



------------------------------

Message: 2
Date: Sat, 28 Nov 2009 21:10:00 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...,
	 Restaurant Recipes List <Restaurant-Recipes@...>
Subject: [Food-On-TV] THEME: Cakeman Raven's Southern Red Velvet Cake
Message-ID: <p06240824c7376be6f703@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Southern Red Velvet Cake
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Show: Sara's Secrets
Episode:  Cakeman Raven

      Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1
1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt,
and cocoa powder. In another large bowl, whisk together the oil,
buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet
ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the
pans in the oven evenly spaced apart. Bake, rotating the pans halfway
through the cooking, until the cake pulls away from the side of the
pans, and a toothpick inserted in the center of the cakes comes out
clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to
loosen them from the sides of the pans. One at a time, invert the
cakes onto a plate and then re-invert them onto a cooling rack,
rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a
rotating cake stand. Using a palette knife or offset spatula spread
some of the cream cheese frosting over the top of the cake. (Spread
enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set
another layer on top, rounded-side down, and repeat. Top with the
remaining layer and cover the entire cake with the remaining
frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a
hand-held electric mixer in a large bowl, mix the cream cheese,
sugar, and butter on low speed until incorporated. Increase the speed
to high, and mix until light and fluffy, about 5 minutes.
(Occasionally turn the mixer off, and scrape the down the sides of
the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the
speed to high and mix briefly until fluffy (scrape down the bowl
occasionally). Store in the refrigerator until somewhat stiff, before
using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake



------------------------------

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Today's Topics:

    1. THEME: Brandied Cranberry Fruit Pie (Jamie R)
    2. THEME: Cranberry Pie (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 24 Nov 2009 14:55:39 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Brandied Cranberry Fruit Pie
Message-ID: <p06110448c7321337a247@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Brandied Cranberry Fruit Pie
Recipe courtesy Shirley Johnson
Show: All-American Festivals
Episode: Warrens Cranberry Festival

Prep Time: 20 min
Inactive Prep Time: 1 min
Cook Time: 1 hr 0 min

Level: Easy

Serves: 6 to 8 servings

1 pastry for double-crust 9-inch pie
1 small seedless orange, finely chopped (including peel)
2 tablespoons lemon juice
1 (21-ounce) can peach pie filling
1 cup dried cranberries (recommended: Craisins brand)
1/2 cup raisins
1/2 cup sugar
2 tablespoons minute tapioca
1/3 cup brandy plus 1 1/2 teaspoons
1/3 cup confectioners' sugar
1 1/2 tablespoons butter, softened

Preheat the oven to 400 degrees F.

Line a 9-inch pie pan with your favorite pastry. In a large bowl, combine
orange, lemon juice, peach pie filling, cranberries, raisins, sugar, tapioca,
and 1/3 cup brandy. Mix well. Spoon filling mixture into pie crust. Top the pie
with another crust and seal and flute the edges. Cut slits into the top crust.
Cover the edge of the pie with aluminum foil to prevent excessive browning. Bake
for 40 minutes. Remove the foil and bake an additional 20 minutes until the
crust is browned. Place pie on rack to cool.

Icing: Mix the confectioners' sugar, butter, and remaining 1 1/2 teaspoons
brandy in a small bowl until smooth. Gently drizzle or spread over cooled pie.



------------------------------

Message: 2
Date: Tue, 24 Nov 2009 14:56:34 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Food-On-TV] THEME: Cranberry Pie
Message-ID: <p06110446c7321337a234@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cranberry Pie
Courtesy of Cooking Live viewer Evelyn
Show: Cooking Live
Episode: Basics: Turkey - Guest: Rick Rodgers
Prep Time: 25 min
Inactive Prep Time: 0 min
Cook Time: 35 min

1 quart cranberries (chopped)
1/2 cup molasses
1 1/3 cups sugar
Salt to taste
1 teaspoon cornstarch
1 tablespoon butter
1 double pie crust

Mix sugar, salt and cornstarch and add to chopped cranberries and molasses. Pour
into pastry-lined pan. Dot with butter and cover with top crust. Bake at 425
degrees for about 35 minutes



------------------------------

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Today's Topics:

    1. THEME: Apple and Walnut Torta (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sun, 22 Nov 2009 18:13:08 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Food-On-TV] THEME: Apple and Walnut Torta
Message-ID: <p06110414c72fa021eee8@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Apple and Walnut Torta
Recipe courtesy Giada De Laurentiis

Show: Everyday Italian
Episode: Thanksgiving for Two
Prep Time: 15 min
Inactive Prep Time: hr min
Cook Time: 30 min

Level: Easy

Serves: 6 servings

1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup dried cranberries
1 teaspoon ground cinnamon
1/2 orange, zested
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
8 tablespoons butter, melted
1/3 cup sugar
1 teaspoon vanilla extract
2 cups diced peeled apples (about 2 apples)
1/2 cup chopped walnuts, toasted
Ice cream, for serving

Preheat the oven to 350 degrees F.

In a small saucepan, heat the orange liqueur. Turn off the heat and add the
cranberries, making sure all the cranberries are submerged in the liquid. Set
aside.

In a small bowl, mix together the cinnamon and the orange zest. Stir in the
flour, baking powder, and salt. Set aside.

In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry
ingredients and stir to combine. Add the apples, walnuts, and drained
cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass
baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the
center of the cake comes out clean, about 30 minutes.

To serve, while still warm cut into squares or wedges and serve with ice cream.



------------------------------

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Today's Topics:

    1. THEME: Sugar Cookies with Pistachio and Dried Cherries (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 21 Nov 2009 14:41:16 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Food-On-TV] THEME: Sugar Cookies with Pistachio and Dried
	 Cherries
Message-ID: <p06240822c72e1ce973c0@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Sugar Cookies with Pistachio and Dried Cherries
Copyright, 2006, Robin Miller, All rights reserved
Show: Food Network Specials
Episode:
All Star Holiday Cookies

1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips

Preheat the oven to 350 degrees F.

Open sugar cookie log and press into a rectangle on cutting board.
Add pistachios and cherries, press into dough and then re-shape into
a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking
sheet.

Bake 7 to 11 minutes, until golden around the edges. Transfer to wire
racks to cool completely.

While cookies are baking, melt white chocolate chips in a double
boiler or bowl over simmering water.

When cookies are cool, dip bottom half of cookies into melted white
chocolate and place on waxed or parchment paper to cool.



------------------------------

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Today's Topics:

    1. THEME: Cranberry Glazed Breast of Turkey (Jamie R)
    2. THEME: Roasted Turkey Tenderloin with New Potatoes and
       Tarragon Broth (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Thu, 19 Nov 2009 22:44:02 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@..., Just-Fruits-n-Veggies@googlegroups.com
Subject: [Food-On-TV] THEME: Cranberry Glazed Breast of Turkey
Message-ID: <p06110419c72b7c4bd3bf@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cranberry Glazed Breast of Turkey
Recipe courtesy Emeril Lagasse, 2004
Show: The Essence of Emeril
Episode: Happy Thanksgiving

Prep Time: 20 min
Inactive Prep Time: 12 hr 15 min
Cook Time: 2 hr 0 min

Level: Intermediate

Serves: 8 to 10 servings

Brine:
3/4 gallon water
2 cups white wine
1 1/2 cups orange juice
1 cup kosher salt
1 cup light brown sugar
1/3 cup chopped ginger
1 tablespoon black peppercorns
4 bay leaves
4 sprigs fresh thyme

Turkey:
1 (6-pound) whole turkey breast
1 tablespoon vegetable oil
1 tablespoon Essence, recipe follows

Glaze:
1 (12-ounce) bag fresh cranberries
1/3 cup chopped ginger
2 teaspoons orange zest
1 cup sugar
1/4 cup orange juice
1 1/4 cups water
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)

Combine all of the brining liquid ingredients in a large non-reactive container
(a stockpot works well for this) and stir to dissolve the salt and sugar. Rinse
the turkey well under cold running water. Place the turkey in the brine, cover,
and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.

While the bird is brining, make the cranberry glaze by combining the
cranberries, ginger, orange zest, sugar, orange juice, and water in a medium
saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a
simmer. Cook for 5 to 10 minutes, or until cranberries burst and sauce is very
thick. Strain through a fine mesh sieve into a mixing bowl to cool. When cooled,
add the liqueur and stir to combine. Cover and refrigerate until you are ready
to glaze the bird. (Make sure to return the glaze to room temperature before
serving. If the glaze gets too thick, thin it with a bit of water.)

Preheat the oven to 375 degrees F.

Remove the turkey from the brine and discard the brine. Place the turkey, breast
side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub
the turkey with the vegetable oil and sprinkle on all sides with Essence.

Roast the turkey until it is golden brown and almost done, about 1 hour and 20
to 30 minutes. Remove the turkey from the oven and brush all over with about 1/3
cup of the cranberry glaze. Return the turkey to the oven and continue cooking
until an instant-read thermometer inserted in the thickest part of the breast
registers 160 to 165 degrees F, about 10 minutes longer. (If the turkey begins
to get too dark before it is cooked through, cover loosely with aluminum foil
until it reaches the desired temperature. Transfer to a platter and let rest at
least 15 minutes before carving.

Carve into thin slices. Serve with the remaining glaze passed at the table.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch,
published by William and Morrow, 1993.



------------------------------

Message: 2
Date: Thu, 19 Nov 2009 22:44:49 -0800
From: Jamie R <craftncook@...>
To: Food-on-TV@..., Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Roasted Turkey Tenderloin with New
	 Potatoes and Tarragon Broth
Message-ID: <p06110416c72b7c34ce71@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth
, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Smart Turkey
Prep Time: 15 min
Inactive Prep Time: 10 min
Cook Time: 40 min

Level: Easy

Serves: 4 servings

1 tablespoon olive oil
2 (1 1/2 pound) turkey tenderloins
Salt and ground black pepper
2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into
2-inch pieces)
2 shallots, chopped
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh tarragon leaves
4 tablespoons store bought peach, cranberry or mango chutney

Preheat oven to 400 degrees F.

Place oil in a large baking dish. Season turkey tenderloins all over with salt
and black pepper and place in baking dish. Arrange potatoes all around turkey
and turn to coat with oil. Season potatoes with salt and black pepper. Arrange
shallots over potatoes in pan.
In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over
turkey.
Roast turkey and potatoes 40 minutes, until an instant-read thermometer
registers at least 160 degrees F. Let turkey rest 10 minutes before slicing
crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with
this meal, with all of the broth from the pan over top. Serve spinach on the
side. Reserve remaining turkey and potatoes for additional meals.



------------------------------

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Today's Topics:

    1. THEME: Pressed Herbs and Spices Turkey Breast,
       Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy (Jamie R)
    2. THEME: Turkey with Cornbread Stuffing and Gravy (Jamie R)
    3. THEME: Herb Roasted Turkey Breast with Pan Gravy (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 18 Nov 2009 18:44:46 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@...
Subject: [Food-On-TV] THEME: Pressed Herbs and Spices Turkey Breast,
	 Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy
Message-ID: <p0611041bc72a6159bb0e@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with
Chipotle Gravy
Recipe courtesy Rachael Ray
See this recipe on air Friday Nov. 16 at 6:00 PM ET/PT.
Show:   Food Network Specials
Episode:   Rachael Ray's Thanksgiving in 60 - 2
Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with
Chipotle Gravy
Heads up: you need a couple of bricks covered in foil to press these breasts

3 tablespoons grill seasoning (recommended: Montreal Seasoning by McCormick) 3
palm fulls
1 tablespoon ground cumin, a palm full
1 tablespoon smoked sweet paprika, a palm full
1 tablespoon coriander, a palm full
4 tablespoons fresh thyme leaves, 8 sprigs, stripped off stems
Cilantro leaves, 2 handfuls or 1/2 cup basil leaves
1 cup loosely packed flat-leaf parsley, 4 handfuls
1 cup shelled natural pistachios
Extra-virgin olive oil, for generous drizzling
2 boneless halved turkey breasts, about 3 pounds each
1 stick butter, divided
1 fresh or dried bay leaf
6 ribs celery from the heart, shopped with greens
2 to 3 McIntosh apples, seeded and chopped
2 medium onions, chopped, divided
1 medium zucchini, chopped
Salt and pepper
6 pumpkin muffins, crumbled
1/2 cup sunflower seeds
2 tablespoons poultry seasoning
6 cups chicken stock, divided
2 slightly rounded tablespoons all-purpose flour
2 chipotles in adobo, finely chopped, plus 2 to 3 tablespoonfuls adobo sauce

Preheat oven to 450 degrees F.

Preheat a 14-inch skillet or medium roasting pan over medium heat on your
largest burner. Mix grill seasoning, cumin, paprika and coriander together.
Place the thyme, cilantro or basil, parsley and pistachios in the food processor
and process into a paste. Remove bowl from processor and remove blade from bowl.
Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over
the breasts to coat the skin. Loosen skin of the breasts with a small sharp
knife. Divide the herb and nut paste between the flesh and skin on each breast.
Use your hands to move the paste around under the skin to evenly distribute the
mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set
the coated breasts into the large skillet or roasting pan. Wash hands. Set a
second slightly smaller skillet or pan on top of the breasts and weight down
with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then
transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat
thermometer registers 165 to 170 degrees F.

While turkey roasts, heat a second large, deep skillet over medium to
medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter,
add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables
liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled
muffins and sunflower seeds to the pan and combine with the vegetables. Season
the stuffing with poultry seasoning then adjust salt and pepper. Dampen the
stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish.
Place in oven to just crisp up the top along with turkey or, if the pan does not
fit, when the turkey comes out, switch on the broiler and crisp the top of
stuffing - it should only take a couple of minutes, tops.

In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the
finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to
make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in
the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock.
Thicken the gravy 2 to 3 minutes then season with salt, to taste.

Let turkey rest to distribute juices then thinly slice and serve with mounds of
stuffing and gravy.

Tidbit: An ice cream scoop is an easy way to portion out stuffing on dinner
plates.



------------------------------

Message: 2
Date: Wed, 18 Nov 2009 18:45:08 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Food-on-TV@...
Subject: [Food-On-TV] THEME: Turkey with Cornbread Stuffing and Gravy
Message-ID: <p0611041ac72a6159bb01@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Turkey with Cornbread Stuffing and Gravy
Recipe courtesy Sandra Lee
Show:   Semi-Homemade Cooking with Sandra Lee
Episode:   Thanksgiving

1 (12-pound) turkey, thawed
1 box cornbread mix, prepared according to package directions
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons poultry seasoning
1 can chicken with rice soup
1 stick softened butter
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and freshly ground pepper

Rinse the turkey in clean water and pat dry with paper towels. Remove the
gizzards and neck.

Place gizzards and neck into a pan of water and bring to a simmer to create
broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and
reserve.

Meanwhile, make cornbread from mix, according to package directions. Crumble
cornbread into small pieces and lay onto a cookie sheet to air dry.

In a bowl, combine celery and green onions with air-dried cornbread. Add poultry
seasoning and soup, but no water. Mix together thoroughly and place inside
turkey cavities.

Generously cover bird completely with softened butter, tent with aluminum foil
and bake according to package instructions for bird's weight. One hour before
bird is finished cooking, remove foil and baste. This will allow skin to become
crispy and brown without burning.

The turkey is done when the internal temperature registers 170 degrees F deep in
the thigh, and juices run clear when flesh is pierced. The temperature of the
stuffing should be 160 degrees F in the center.

Remove bird from oven, place on serving platter, and tent with foil. Let turkey
rest for about 15 minutes so the temperature of the stuffing will reach 165 in
the center and the temperature in the thigh will rise to 180 degrees F.

Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown
deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk
until thickened. Add gizzard broth and simmer. Season with salt and pepper, to
taste.

Remove stuffing from bird and place in serving bowl. Carve turkey and plate with
stuffing and gravy.



------------------------------

Message: 3
Date: Wed, 18 Nov 2009 18:45:38 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Food-on-TV@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Food-On-TV] THEME: Herb Roasted Turkey Breast with Pan Gravy
Message-ID: <p0611041fc72a61bed2a2@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Herb Roasted Turkey Breast with Pan Gravy
Recipe courtesy Rachael Ray
Show:   Food Network Specials
Episode:   Rachael Ray's Thanksgiving in 60

Although sage is the herb most used with turkey, I love the flavor and aroma of
fresh bay (laurel) leaves. Fresh bay leaves are now widely available in
supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my
turkey with bay-infused butter and roast the breasts right on top of the leaves,
which perfumes the meat.

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler,
peel the zest from the lemon in thin strips, being careful not to cut into the
bitter white pith. Add the lemon zest to the food processor and reserve the
whole lemon for another use. Chop the onion and lemon zest until fine. Add the
sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse
paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low
heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the
skin and the flesh from 1 end, being careful not to pull it completely off,
creating a pocket. Season the turkey breasts generously with salt and pepper.
Stuff half of the herb paste under the skin of each breast, and spread it evenly
under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves
underneath each one. (The heat of the pan will release the bay leaf oils and
flavor the breast.) Using a pastry brush, baste the breasts with half of the bay
butter. Place the turkey in the oven and immediately decrease the temperature to
400 degrees F. After 20 minutes, baste the turkey breasts with the remaining
butter, and roast for an additional 20 to 25 minutes, until cooked through, and
a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes
before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the
pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and
scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute
to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to
a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.



------------------------------

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Today's Topics:

    1. THEME: Broccoli Puree (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 11 Nov 2009 13:02:37 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com, Food-on-TV@...
Subject: [Food-On-TV] THEME: Broccoli Puree
Message-ID: <p061104f1c720d56ab1af@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Broccoli Puree
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Sinful Vegetables

Prep
     10 min
Cook
     30 min
Total:
     40 min

1 large russet potato, peeled and cut into 1-inch chunks
1 pound broccoli florets
1/2 cup chicken or vegetable broth
4 ounces cream cheese
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Fill a large pot with enough water to come 2 inches up the sides of the pot. Set
a steamer rack in the pot, cover, and bring the water to a boil over high heat.
Add the potato chunks and cook until they are very tender, about 18 minutes.
Transfer the potatoes to a medium bowl and mash until smooth.

Place broccoli into steamer rack and steam over medium heat until the broccoli
is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food
processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli
is pureed and almost smooth.

Stir the broccoli puree into the mashed potato and blend well. Season the puree
to taste with salt and pepper, and serve.



------------------------------

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End of Food-On-TV Digest, Vol 8, Issue 75
*****************************************