Monday, January 19, 2009
Tried and True: Onion Soup with Thyme and Fontina...
My mom taught me an appreciation of French Onion soup when I was younger. As I got older, I always thought that French Onion soup was daunting and who am I to attempt and resigned to only order it when I was out for dinner.
That was until I was watching Everyday Italian and Giada de Laurentiis made her Onion Soup with Thyme and Fontina. It was like the beloved French Onion but kicked up Italian style. And, it wasn't as complicated as my mind tended to think. Even I could do this!
This soup is in my arsenal. It's super easy to make, always garners compliments galore and is comfort food that is perfect for these cold winter months.
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.
Wednesday, January 7, 2009
Tried and True: Rachael Ray's "You Won't Be Single For Long Vodka Pasta"
I know, I know - flog me now. I'm recommending a RR Recipe. However, I have to say, this vodka pasta is super simple, flavorful and just straight out rocks. Now, I know you are all going "Lys, you made it and you're single. The title says won't be single for long. What's up with that?" Quite simply, I have never used it on a special guy - just my friends and fam. However, if I did whip out this recipe for a certain someone, trust me, it would make him cry tears of contented happiness.
This recipe is one that you can put in your arsenal and don't worry, I won't tell anyone that it's courtesy of Rachael Ray. It will be our little secret.
Recipe courtesy of FoodNetwork.com and Rachael Ray
Ingredients
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta.
Wednesday, November 26, 2008
Chefs to Watch: Jose Garces...
Iron Chef is one of those shows I try to watch and, most of the time, I root for the Iron Chef competing (well, unless it is John Besh). I know that you have to be one hell of a chef to even go up against once of the ICs so when I saw that Philly chef, Jose Garces was facing off against MY fave, Bobby Flay, I was torn. Like the issue I face with sports, you can't be a Philly gal and NOT root for the home team! My crew would shoot me if I went against the grain. So, I cheered on Jose Garces when he hit the national stage running, defeating Bobby Flay with a menu that was to. die. for.
Chef Garces runs three very successful restaurants in Philly: Tinto [Basque], Distrito [Modern Mexican] and Amada [Tapas] and is well known about town. My friends who have dined at his restaurants have raved about it to the heavens. Not only do I adore Italian cuisine, but Spanish dishes always have me at hello.
My birthday present to myself was his new cookbook, Latin Evolution, but when I was on Philly.com this week, I saw that they actually interviewed Chef Garces at his restaurant Tinto for a new episode of The Philly Dish.
Personally, I can't wait to go check out the menus. But, for now, check out this video and if you love Latin food like this gal here does, make sure to pick up your copy of Latin Evolution today.
Sunday, November 23, 2008
Tried and True: Panettone Bread Pudding with Cinnamon Syrup...
My gal Bren at Flanboyant Eats asked us what was the recipe that had people on pester alert. You know the type where they HAVE to have your recipe and are emailing, texting and trying whatever means necessary to get it (or is that just me - heehee!)
Well, one of the ones in my arsenal that have people going "Oh. My. God!" is this recipe that I saw on Everyday Italian. Since I tried it, I make sure to stock up on Panettone during the holidays and it's on my table for any soirees or even when I'm making dinner for some certain peeps.
Without further adieu, here is Panettone Bread Pudding with Cinnamon Syrup. So simple and sooo worth it. Trust a gal, please. When I make it this season, I will make sure to post pics.
Cinnamon Syrup: 1 cup water 1 cup (packed) dark brown sugar 2 tablespoons whipping cream 1/2 teaspoon ground cinnamon Bread Pudding: Butter 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes 8 large eggs 1 1/2 cups whipping cream 2 1/2 cups whole milk 1 1/4 cups sugar
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.
Saturday, August 23, 2008
Save The Date: Barefoot Contessa's Back To Basics To Be Released
You can tell the holiday shopping season is approaching by the number of things becoming available for pre-order.
One thing that is sure to be a hit this season is the latest offering from Ina Garten aka the Barefoot Contessa. Her new book, Barefoot Contessa Back to Basics: How To Get Great Flavors From Simple Ingredients, will be available for sale on Oct. 28, 2008. Not a bad idea for a holiday gift for that person that adores cookbooks or even yourself.
When it comes to fabulous dishes made from simple ingredients, Ina Garten has it down pat. I adore watching her show on the Food Network and think that some of her tips have definitely helped me with my cooking prowess over the years. You know I'll be having this shipped to me as soon as it's available.
Thursday, August 14, 2008
Obsessed With: Mesa Grill Seasoning Set...
If there's a spice rub or something when I'm shopping, I'll stop and investigate. If you saw my spice pantry, I swear you would laugh yourself silly. This is something that I have been wanting for the longest: The Messa Grill Seasoning Set. Well, namely, Bobby Flay's infamous 16 spice poultry rub which, if I actually FOLLOWED directions in the Mesa Grill cookbook, I could ATTEMPT to make. However, I'm not that brave and to find all the ingredients ummm.. well that would be tough here in Orlando.
However, this set looks like it is just what the doctor ordered.
Wednesday, August 13, 2008
Tried & True: Giada's Chicken or Steak with Balsamic BBQ Sauce
This is one of those recipes I go to when I want to put a little oomph in my step. Now, this in NO way means I'm abandoning my fave Barefoot Contessa BBQ Sauce, but this is good for when you want a little somethin' different.
Recipe and Photo courtesy of Giada de Laurentiis; Food Network.com
For the Balsamic BBQ sauce: 1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
For the chicken or steak: 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak Salt and freshly ground pepper
For the BBQ sauce: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill.
Season the meat with salt and pepper.
Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill.
Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side.
Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side).
Continually brush the meat with BBQ sauce every few minutes.
Remove the meat from the grill and let rest for at least 5 minutes.
Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven.
Preheat the oven to 375 degrees F.
Place the chicken skin side up in a baking dish and bake for 25 minutes.
Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken.
Return the baking dish to the oven and bake for another 15 minutes.
Sunny's gonna be all over the TV and Radio dial doing some major media and hitting one of the top of the line morning shows - Good Morning America - TOMORROW, Friday, July 4th. Make sure to tune in and, if you are in NYC, drop by and say hello!
Also, Cooking For Real starts the second season this Sunday at 10:30 a.m. and, the new show, How Did That Get on My Plate has a preview ep on Sunday night, July 6th at 11 p.m. followed by its' show premiere on Monday, July 7th at 9:30 p.m. Set your TiVo!
Saturday, June 28, 2008
Deal Alert: Tastebook Offers 15% Off For July 4th..
As I've mentioned before, Tastebook is an amazing website where you can create a cookbook for recipes that you love or want to try. Where else can you find everything from Epicurious, Gourmet, Food Network and your favorite celebrity chefs i.e. Giada De Laurentiis, Tyler Florence, Emeril, Barefoot Contessa, etc. and have them delivered to you in a cookbook designed by YOU?
It's one of my favorite sites and, while I already have a cookbook called Cooking In Style, I'm taking the plunge and compiling another called, what else, "Cooking in Stilettos". In there are recipes from some of my favorite chefs which I use time and time again along with some family recipes and recipes that I find around the way.
Well, Tastebook is having a promotion in honor of the upcoming July 4th email. If you use the code "JULY4" at checkout, you get 15% off. It's only good til July 7th so hurry up and take advantage of this great offer.
Monday, June 9, 2008
The Second NFNS Finalist Gets The Boot...
One of the things I look forward to every week is the commentary after this week's Next Food Network Star on FNDish from Amateur Gourmet's Adam and FN's own Sunny Anderson (joined by her bro, Drew, who seems to favor Ms. Lisa). Sunny had some great tips re: poaching eggs (something that I have YET to master) and some insight on what really should have went down. They should let Adam and Sunny judge on of the eps next season (just my opinion).
And, yes, for now, my vote is for Philly fave, Aaron (and shush - don't call me biased but yes, I think he can cook like a fiend).
Sunny, chica - get out of my head. Last night I dubbed Lisa "Posh" and leave it to you to call out "The Neck" done Nipa Style. I will say this, I liked everyone's recaps, both on FN Dish and on the blogs, the most. And, of course, I got a kick out of the guest judges, especially Morimoto & Giada.
What did you think of last night's episode? Did you watch?
Friday, May 30, 2008
Will You Watch: The Next Food Network Star...
As y'all know the premiere of The Next Food Network Star is coming up fast and furious (and that song in the constantly played commercial appeals to my inner dance diva). However, after last year's controversy with JAGGate and then Amy Finley, the winner of TNFNS leaving the network, I was wondering the nagging question: "To Watch Or Not To Watch".
Food Network Addict did a GREAT review of the show which piqued my curiosity so yes, I will tune in. Plus, not only is Flay involved but Morimoto too? Mr. Tivo will be set.
So, wanting to pass the wealth along to you - here's what you have to do. Leave a comment with one of your favorite summertime recipes in THIS post only with your email. I will pick out a random winner on June 1st via Randomizer and announce it here and then zip off the cookbook to you.
Bobby Flay and summer: two things that go together VERY well.
Wednesday, April 9, 2008
Tried & True: Herbed Baked Eggs
This is one of those recipes that I love to make for a light dinner or a fabulous breakfast. What is it they say - eggs are good anytime?
Trust me when I say, once you try it - it will be one of your favorite go-to recipes.
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Herbed Baked Eggs[Recipe Courtesy of The Barefoot Contessa] Ingredients:
1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with toasted bread.
Wednesday, March 26, 2008
Anthony Bourdain Speaks Without Reservations...
One of my fave "celeb" Chefs is gracing my city this weekend for the Florida Film Festival (which I'm going to try to catch his book signing - no promises tho!) and I caught this courtesy of Erin Cooks. The Amateur Gourmet interviewed Antony Bourdain for the FNDish on Anthony Bourdain's views of the Food Network. Take a peek and see what Tony had to say.
Tuesday, March 18, 2008
Set Your Tivos! Sunny Anderson Hits the Small Screen..
I'm excited - the Food Network is premiering yet another new show. On April 6th - "Cooking For Real" with Sunny Anderson hits tvs everywhere.
Who's Sunny Anderson you ask? Well, if you ever watched the show "Gotta Get It" where Food Network spotlighted a bunch of "must have" gadgets, she might look familiar. She was even on Emeril a couple years ago as a guest chef. To those in the hip hop world, she was on "THE" station - Hot97, where my boy K was a jock for some time. And she's a testament to what happens if you just follow through with your dream.
Well, she's also got a blog. And you can check it out here. Make sure to bookmark it and check it out. Also if you look to the sidebar, it's on the blogroll.
I'm looking forward to the debut. Real food for real people!
The Amateur Gourmet's Adam Roberts, while on assignment for FNDish, stumbles into a kitchen at SOBE Wine & Food Festival and stumbled into Anthony Bourdain, Mario Batali, Giada de Laurentiis and a host of other notable chefs.
Check out his interview with Everyday Italian's Giada de Laurentiis as she dishes about her shows, the baby and more.
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, but when I was on Philly.com this week, I saw that they actually interviewed Chef Garces at his restaurant Tinto for a new episode of The Philly Dish.
You can tell the holiday shopping season is approaching by the number of things becoming available for pre-order. 
This is one of those recipes I go to when I want to put a little oomph in my step. Now, this in NO way means I'm abandoning my fave Barefoot Contessa BBQ Sauce, but this is good for when you want a little somethin' different. 
OK Cooking in Stilettos readers - are you prepared for the onslaught of summer? Want to try some new and fresh recipes from Food Network's Bobby Flay?
