Cooking made easy

Showing posts with label can. Show all posts

If You Can Make It Here…Well You Know the Rest

Monday, April 7, 2014

Its too late to go into much detail, but my meeting with the Food Network executives went very well. While no job was offered, I got lots of great feedback, and was strongly encouraged to take their notes and film another reel to submit to the Next Food Network Star show.

I was interviewed by the shows main judges, Bob Tuschman and Susie Fogelson, both of whom could not have been nicer, or more supportive for what Im doing. Not only wasnt I nervous, but for some strange reason it felt like I was talking to dear old friends. I was completely at ease, and enjoyed every moment of what many would describe as an unsuccessful meeting.

I passionately pitche

d the idea for a foodwishes-style show (where the food is the star, and the chef not so much), after which they thoughtfully articulated why such a show isn’t commercially viable. Deep down I knew that would be their reaction, but it was still fun hearing it from these two major star makers. I will think carefully about what they had to say, and maybe give getting on the show a real shot, or Ill simply go back to being one of the most watched and influential (not to mention happiest) chefs on YouTube.

After the meeting I was gifted a sweet swag bag, and given a tour of the operation. I had decided not to show up with a camera hanging from my neck, so I just snapped a few quick pictures with the iPhone, which you can see here (including a shot of Kitchen Stadium below).

As I left the Chelsea Market, I felt strangely contented, like I had truly accomplished something. I saw in their eyes, and heard in their voices, that they understood just how much I love food, and teaching people to cook.

So, thank you Food Network. Thank you for the opportunity, for the trip to New York, and for reminding me that while there are a million ways to make it, you only need to choose one. You havent seen, or rather heard, the last of me.

Tzatziki Sauce – Can You Say Delicious

Thursday, March 27, 2014

Whenever I do ethnic recipes like this Greek tzatziki sauce, I’ll usually go online and listen to an audio dictionary or some YouTube videos to verify the pronunciation. Of course, just listening to it doesn’t mean I’ll actually be able to pronounce it that way. A western New York accent is a strange and unpredictable thing, but at least I know how far off I am.

This time things were a little different. I must have listened to a half-dozen examples, and they all were fairly unique. Everything from how I say it, TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the way, is my new favorite way to say it. Just for fun, maybe you all can leave your best phonetic spelling of “Tzatziki” in the comments section, and we’ll see what the consensus is.

Unlike the pronunciation, one thing that everyone will agree on is that this garlicky yogurt sauce is truly of one of the world’s great condiments. This is quite literally delicious on anything savory, and with grilling season upon us, you’ll want this one in your regular rotation. I hope you give it a try soon. Enjoy!

Make about 3 cups of Tzatziki:

2 cups Greek yogurt

1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt

4 cloves garlic, very finely minced

juice of half a lemon or vinegar to taste

3 tbsp chopped fresh dill and/or mint

salt, pepper, cayenne to taste

View the complete recipe

Celery Root and Potato Puree – How can a vegetable this ugly taste so good

Tuesday, March 11, 2014

In today’s clip you’ll see a delicious low-carb way to trick out your standard mashed potatoes. By using half celery root, we’ll not only save a bunch of carbs, but more importantly we’ll create something very delicious and unique.

Celery root, also known as Celeriac, is not the root of the common celery plant that you used to garnish your last Bloody Mary, but a special variety cultivated for it extra large and flavorful taproot.

We served this with the Braised Short Ribs and it was sublime! Because of its subtle aromatic character this is the perfect partner to any rich meat dish.

This is one of those vegetable that you didn’t even know they had at your super market… but they do! It’s over by the turnips and rutabagas. They do very in size, but try to make the proportions in this dish about 50% potato to 50% celery root. The small splash of cream I added is optional of course, but the butter is a must!

You know that I’m always telling you to use high-quality whole spices when possible, and the fresh nutmeg I grate on top of this earthy blend really makes the dish. Get some whole nutmeg, and a spice grinder, and see what the big deal is all about.

Ingredients:

1 large celery root
2 russet potatoes
1/4 cup butter
1/4 cup cream or milk
fresh nutmeg
salt and pepper to taste