Blogs
- Page 1 of 2
- 1
- 2
- »
- »»
SUMMERTIME CLASSICS WITH A GOURMET TWIST
Jul 01, 2010 -- 8:13am.bmp)
Spike Mendelsohn is one of the hottest up-and-coming chefs on the food scene. His restaurant in Washington, D.C., Good Stuff Eatery, has been a resounding success since its opening in 2008, and even claims First Lady Michelle Obama as a fan. Spike’s philosophy is simple: take classic American comfort foods made from local, farm-fresh ingredients, and give them the “good stuff twist”.This philosophy is brought to bear in THE GOOD STUFF COOKBOOK, where Spike serves up over 120 fast, fun, and fresh recipes for classic fare like burgers, fries, shakes, salads, and desserts, not to mention the all-important sauces and condiments that give his dishes a gourmet twist. Also included are menu suggestions for all types of events, from big parties to casual family dinners.Just in time for summertime barbecues and cookouts, THE GOOD STUFF COOKBOOK is the perfect all-American cookbook for anyone who loves great casual comfort food, but wants to shake things up with a gourmet touch.
Spike talks about some things to spice up your barbeque
· Prez Obama Burger (horseradish mayonnaise, red onion marmalade, blue cheese, bacon)
· Spike’s Village Fries with Rosemary & Thyme
· Cliff’s Homegrown Vidalia Onion Petals
· Bacon Wrapped Asparagus
· Asian Pear, Pistachio & Brie Wedge
· Toasted Marshmellow Milkshake
BIO: Spike Mendelsohn was a fan favorite on the fourth season of Top Chef and opened Good Stuff Eatery in Washington, D.C., in 2008. Chef Spike is currently working on two new television shows: Original Recipe, set to air in Fall 2011, and Spike: Unseasoned, to show viewers the everyday fun and ups and downs of working in a family business. Chef Spike also has a series of webisodes "By the Book, Off the Hook", currently on Food2 website for the Food Network. Before opening Good Stuff Eatery, Chef Spike worked as a chef de cuisine at Mai House in New York City, which received two stars from Frank Bruni and was listed as one of the ten best restaurants by the New York Times in 2008.
A graduate of The Culinary Institute of America, Chef Spike has also worked at top restaurants including Bouchon in Napa Valley, Les Crayeres in France, and Le Cirque in New York. Good Stuff Eatery will soon franchise in D.C. and other cities across the country and fans of great food can also look for an Italian eatery called We, The Pizza from Chef Spike and his family in May 2010. The menu will feature chef crafted New York style pizza, homemade Italian sodas and gelato among other highly anticipated items. Spike has partnered with Dawn Professional to launch the “Make Your Restaurant Shine” Program to Help Restaurant Owners across the U.S.
Viva Daisy
May 24, 2010 -- 8:35am
The Food Network’s hottest new star combines timeless Latin American dishes with vibrant recipes from her travels around the Spanish-speaking world
A native Brooklynite with roots in Puerto Rico, Daisy Martinez – star of the Food Network’s Viva Daisy! - found the perfect opportunity to feed the fire of her obsession when her youngest child turned eight and Santa Claus stopped visiting the Martinez house. She and her husband decided that instead of giving their children gifts, they would give them memories. Starting the following year, the family began traveling to a different country in Latin America during the week between Christmas and New Year’s Day, experiencing the country through its food, historic sites, and culture.
Recapturing the flavors and dishes they shared when traveling as a family—and keeping those memories alive—was Daisy’s inspiration for writing DAISY: MORNING, NOON AND NIGHT. She found that whenever she recreated dishes from the trips they’d taken, her family not only enjoyed the fruits of her labor, but also reminisced about the memories, stories, and laughter from those trips. And now, with her highly personal and engaging new book, Daisy hopes to pass along the cultural bounties of Latin America and the importance of spending quality time together as a family to her countless fans.
In her new book, which is conveniently divided into Morning, Noon, and Night sections, Daisy shares memories of her family’s trips, the people they met, and the food they ate through a series of recipes and travelogues; her enthusiasm and infectious passion for food leaping from every page.
Join Daisy Martinez as she shares some of her favorite meals and memories:
SWEET AND SAVORY MORNING MEALS:
-Breakfast Tamales, filled with raisins and olives as they are savored in Peru
-Mayan Omelets infused with chaya—a plant reminiscent of spinach but with a kick—from the Yucatán
NOONTIME MEALS AND SNACKS:
-Berengena con Coco (Braised Eggplant with Coconut Milk) from the Dominican Republic
-Tortillas filled with Roasted Poblanos, a delicious, roll-your-own taco dish from a restaurant in Oaxaca
FAMILY DINNERS, BARBECUES, COCKTAIL PARTIES, AND ELEGANT DISHES:
-Arepitas de Yuca (Yucca Fritters) with pineapple-vinegar-chili dipping sauce
-Salt Cod and Eggplant Napoleans, a traditional pairing of food in the Caribbean
-Guava-Cream Cheese Pastelillos (Turnovers), sure to satisfy the most serious sweet-tooth and the busy mom who made them in under 10 minutes
Daisy Martinez is the host of the Food Network’s Viva Daisy! and author of the cookbooks Daisy Cooks!, which was an IACP nominee and winner of Best Latino Cookbook in the World by the Gourmand World Cookbook Awards, and DAISY: MORNING, NOON, AND NIGHT. She is also a regular columnist for Every Day with Rachel Ray, and Siempre Mujer magazine. To learn more about Daisy, visit her website at: www.daisymartinez.com
Wedding Tips from Aida
May 07, 2010 -- 8:45am
Wedding experts say creativity and expressing your own personal style seems to be the hottest new trend for couples taking the plunge into matrimony this season. As brides and grooms try to infuse their personality and style into their special day – and all of the wedding celebrations in-between -- the choices can seem overwhelming. After all, the couple must make hundreds of choices -- everything from how to personalize their wedding to food and wine for engagement parties, bridal showers, and the rehearsal dinner – all the way down to the choosing the best wedding desserts or a traditional cake.. Popular Food Network Host & Chef Aida Mollenkamp discusses the latest in wedding trends for this year, especially the food. Aida offers advice on the best food and wine for wedding celebrations, how to personalize your dinner, your wedding cake and other desserts – all while staying within a budget that’s right for you!
HOW TO TIPS from Next Food Network Star Chef Jeffery Saad
Apr 02, 2010 -- 8:45am
Jeffrey Saad was runner up on season five of "The Next Food Network Star," where he won viewers over with his easygoing personality and "cooking without borders" style, which uses flavorful and often unexpected ingredients to achieve simple, delicious dishes in no time. Since the show, Jeffrey has spent time cultivating his global cooking style by creating unique and flavor-filled recipes. Jeffrey's easy-to-follow style reflects the attitude of many of today's home cooks, who want to provide diverse, tasty, and nutritious meals to their families yet demand simple recipes, affordable and easily available ingredients and a no-fuss approach.
Jeffrey brings that same "cooking without borders" approach to spread the good news about eggs as a spokesperson for the incredible edible egg where his passion for food shines in cooking demonstrations, interviews and other events across the country.
Jeffrey began his food career working in a Chicago diner at the age of 13. He decided at that moment that he would open restaurants and food would be his life. Jeffrey was formally trained as a chef at the Culinary Institute of America in Hyde Park, New York as well as the California Culinary Academy in San Francisco, California. Jeffrey also opened three locations of his Sweet Heat Mexican restaurants in San Francisco and became a partner in Pasta Pomodoro Italian restaurants, which currently has more than 30 locations throughout California.
Jeffrey resides in Los Angeles with his wife and two children and has a second degree black belt in martial arts.
Here are some cooking tips and recipes from Jeffery:
Once you’ve mastered the art of hard-cooking eggs, it’s time to color them for the Easter egg hunt. According to PAAS, the egg dyeing experts, Americans purchase more than 10 million Easter Egg Color Kits during the Easter season to decorate as many as 180 million eggs. Whether you plan to use an egg coloring kit or dye eggs naturally, get creative this Easter season with these fun and easy decorating tips.
Ready, Set? Start with clean, cool, hard-cooked eggs. Make sure everyone washes their hands in hot, soapy water before and after handling eggs. This protects everyone from transferring any bacteria on the egg, and protects the eggshell from any oils on hands that may make the dye not adhere.
Get a Grip. Enlist the help of accessories like the PAAS Grip ‘n’ Dip to hold on to those eggs while coloring them. This “eggcential” accessory automatically adjusts for the perfect fit around the egg every time, letting little hands dip it into the dye securely.
Color Me Happy. You can vary the color of egg dye based on the ingredient you add to the color table. For all colors, use one PAAS color tablet. For ultra vibrant colored eggs add vinegar. Looking for more traditional colored eggs? Use lemon juice. If you want to embrace the pastel colors of spring, just use water.
Ready for your Close Up. Let the kids “eggspress” themselvesby creating an egg with a face. To do so, create a flesh color by dipping the egg in a dye that’s made of a little bit of red, yellow and green coloring. Then give it a personal touch by painting a smile or other features on the egg.
Do-It-Yourself Decorating. Dress up eggs using materials you have in and around the house. To make your own dyes, try using turmeric to make yellow, frozen blueberries to make blue, and coffee for shades of brown. Once you’ve colored your eggs, you can add finishing touches using items like ribbon (use non-toxic glue), stickers or glitter. Check out Chef Jeffrey Saad, “Next Food Network Star” runner-up and father of two, demonstrate egg decorating in this video.
Virtual Easter Eggs. Design Easter eggs online with the Incredible Easter Egg Designer. Moms and kids can color virtual Easter eggs and send them with a personal greeting to family and friends.
HAM & ASPARAGUS STRATA
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes
Makes: 6 servings
WHAT YOU NEED
12 slices (1/2" thick, 4" diameter) French OR
Italian bread (4 oz.)
1 cup shredded Italian cheese blend (4 oz.)
1 cup chopped cooked ham (4 oz.)
8 oz. fresh asparagus, cut into 1-inch pieces (2 cups)
6 EGGS
1 cup milk
2 Tbsp. lemon juice
1/4 tsp. garlic powder
HERE’S HOW
1. HEAT oven to 350°F. PLACE 1/2 of the bread in single layer in greased 8-
inch square baking dish. TOP evenly with layers of 1/2 of the cheese, ham
and asparagus. COVER with remaining bread, placing slices flat or in
shingled pattern. REPEAT cheese, ham and asparagus layers.
2. BEAT eggs, milk, lemon juice and garlic powder in medium bowl until
blended. POUR over layers in baking dish.
3. BAKE in 350°F oven until puffed, golden and knife inserted near center
comes out clean, 40 to 50 minutes.
NUTRITION INFORMATION
Nutrition information per serving: 345 calories; 20 g total fat; 9 g saturated fat;
1 g polyunsaturated fat; 2 g monounsaturated fat; 250 mg cholesterol; 283 mg
sodium; 31 g carbohydrate; 1 g dietary fiber; 12 g protein; 742.5 IU Vitamin A;
35.0 IU Vitamin D; 58.5 mcg folate; 170.0 mg calcium; 2.2 mg iron; 137.6 mg
choline.
MINI ORANGE-MAPLE FRENCH TOAST
BREAKFAST CASSEROLES
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 4 servings
WHAT YOU NEED
4 oz. mascarpone cheese OR cream cheese,
room temperature
4 EGGS
2/3 cup milk
1/3 cup orange juice
1/4 cup maple-flavored pancake syrup
1/2 tsp. freshly grated orange peel
3 cups bread cubes (1 inch) (about 4 slices)
HERE’S HOW
1. HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD
eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk,
orange juice, syrup and orange peel until smooth and blended.
2. DIVIDE bread among four greased 10-ounce ramekins or custard cups.
SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup;
press bread into egg mixture. PLACE cups in baking pan.
3. BAKE in center of 350°F oven until custards are puffed and knife inserted
near centers comes out clean, about 30 minutes.
ENJOY
Sprinkle with powdered sugar and serve with extra pancake syrup.
INSIDER INFORMATION
- Mascarpone cheese is a rich thick creamy cheese from northern Italy,
- commonly use to make tiramisu.
- Make ahead: Casseroles can be assembled the night before and
- refrigerated, covered. Increase baking time slightly.
NUTRITION INFORMATION
Nutrition information per serving: 345 calories; 20 g total fat; 9 g saturated fat;
1 g polyunsaturated fat; 2 g monounsaturated fat; 250 mg cholesterol; 283 mg
sodium; 31 g carbohydrate; 1 g dietary fiber; 12 g protein; 742.5 IU Vitamin A;
35.0 IU Vitamin D; 58.5 mcg folate; 170.0 mg calcium; 2.2 mg iron; 137.6 mg
choline
GOLD MEDALIST AND WORLD CHAMPION SWIMMER NATALIE COUGHLIN OFFERS INSPIRATION AND TIPS FOR GETTING THE NEW YEAR OFF TO A HEALTHY START
Jan 26, 2010 -- 7:12am 
Who better to get insider training tips from than world-renowned gold medalist Natalie Coughlin whose years of training and hard work culminated in being recognized as the most decorated female athlete of both the 2004 Athens and 2008 Beijing Games? In fact, Coughlin has won a medal in every single Olympic event that she has ever entered for a total of 11 medals, and she is currently training for the 2012 Summer Games.
In addition to her passion for swimming and staying in shape, Coughlin is a passionate foodie who is committed to healthy cooking and eating. She enjoys creating easy healthy recipes that work perfectly with her training regime, like Pizzettas with California Dried Plums and caramelized onions, or mesclun salad with California Dried Plums, goat cheese and pecans.
Natalie is having fun in the spotlight, from making a ballroom debut this past September on ABC’s Dancing with the Stars, to sharing her enthusiasm for food as a judge on Iron Chef America (airing in January 2010).
About Natalie Coughlin: In 2008, Natalie Coughlin became the first American female athlete to win six medals in one Olympiad, in addition to becoming the first woman to win consecutive individual Olympic gold medals in the 100m backstroke. She is also the most decorated female swimmer in World Championship history, with 16 medals. Born and raised in the San Francisco Bay Area, Coughlin attended the University of California, Berkeley, where she earned a BA in psychology in 2005. Natalie is a paid spokesperson for the California Dried Plum Board.
SO EASY:Luscious, Healthy Recipes for Every Meal of the Week
Nov 25, 2009 -- 7:24am
We all know ELLIE KRIEGER... she's the adorable food network personality who insists on the most amazing and healthy meals WITHOUT all of the time and effort. Just watch her - she makes it look so-o-o-o easy! Her newest cookbook, SO EASY:Luscious, Healthy Recipes for Every Meal of the Week, takes us once again to the words she lives by " It should all be so easy".
For more info on these and other recipes log on to http://www.foodnetwork.com/ellie-krieger/index.html
- Page 1 of 2
- 1
- 2
- »
- »»