April 11, 2018 Warm Chocolate Tart Jacques Haeringer's warm chocolate tart that will tempt your tastebuds.
April 11, 2018 Valentine's Day Cookies Cookie chef Maria Bruscino Sanchez drops by with treats that would tempt Cupid.
April 11, 2018 Good Eating and Cooking Irish Celebrate St. Patrick's Day with a feast chef Brendan Keenan from the Art Institute of New York City.
April 11, 2018 Good Eating: Cinco de Mayo Celebrate Cinco de Mayo with Chef Sandy Melton from Los Dos Molinos: Guacamole Ingredients: Guacamole 4 Avocados 1 tablespoon sour cream salt and pepper to taste 1/2 lime tablespoon chili flakes or 1 fresh jalapenos chopped Method: Scoop out avocados and add all the other ingredients and toss.
April 11, 2018 Good Eating: Mother's Day Show mom how much you love her with a sweet gesture: Strawberry Consomme Ingredients: 6 ounces raspberries 24 ounces of quartered strawberries 2 ounces sugar Method: 1) Set a pot of boiling water to medium heat.
April 11, 2018 French Whine: Sour Grapes, or Right to Gripe? According to reports in The Washington Post, the French government believes it is the victim of an "organized campaign of disinformation" from within the Bush administration, designed to discredit it with allegations of complicity with the Iraqi government of Saddam Hussein.
April 11, 2018 Good Eating: Italian Favorites Crab Salad with Seaweed and Cucumbers Guastavino Restaurant -- Chef Daniel Orr (Makes 6 appetizer servings) Ingredients: 12 ounces jumbo crabmeat, cleaned well ¾ cup crème fraiche dressing (see recipe) 1/3 cup Hijiki seaweed, soaked until tender (available in Japanese markets) 2 Cups julienne cucumbers 1/2 teaspoon minced jalapeno 1 Tablespoon tarragon- roughly chopped 2 teaspoon lemon zest Salt, pepper and lemon juice to taste Method: Toss ingredients together and season to tastes with salt, pepper and lemon.
April 11, 2018 Good Eating: Chef Paul's Specialties Gemelli "Barilla" con Panna, Prosciutto e Piselli Gemelli Barilla with Prosciutto, Peas and Bell Peppers in a creamy cheese sauce Serves 6-8 Ingredients: 1 box (16 ounces) Barilla Gemelli 9 tablespoons butter, divided 4 ounces prosciutto, sliced in 1/4" strips (about 1 cup) 1 large red bell pepper, roasted, peeled and diced (about 1/2 cup) 2 cups heavy cream 1/2 cup shelled fresh English peas, blanched 1/3 cup grated Parmigiano-Reggiano cheese (or Parmesan as is known in the US) Sea salt, to taste Freshly ground black pepper, to taste Method: Bring a large pot of salted water to a boil; add Gemelli pasta and cook according to package directions.
April 11, 2018 Good Eating: BBQ Favorites BBQ Pork Sundae Divide 2 cups warm baked beans evenly among 4 small bowl, mugs, or jars; top each with 1/2 cup coleslaw, 1/4 pound warm shredded barbecued pork and sauce.
April 11, 2018 Good Eating: Cooking with Kashi Our friends at Kashi Heart to Heart cereal have these hearty, healthy treats that you are sure to love! Hearty Banana Muffins Makes 12 Muffins Ingredients: 2-1/2 cups Kashi Heart to Heart cereal, crushed* 1-1/4 cups unbleached white flour 1/2 cup evaporated cane juice crystals (or raw sugar) 1 tablespoon baking powder 1/2 teaspoon salt 1 cup mashed bananas (about 3 medium bananas) 1/2 cup nonfat milk (or plain soymilk) 2 egg whites (or equivalent egg substitute) 1/3 cup expeller pressed canola oil 1 teaspoon real vanilla extract Method: Preheat oven to 400 degrees F. Combine the first five ingredients in a large mixing bowl.
