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Archive for the ‘Celebrity recipes’ Category

Big Game Bash – Bobby Flay

I was just visiting over at the Food Network website when I laid eyes on this pizza. My mouth immediately started watering! (Bobby Flay has that effect on me too!) I knew that I had to share this with my readers. Perfect for Super Bowl Sunday!

Pizza with NY Strip, Blue Cheese and Balsamic Glaze

Recipe courtesy Bobby Flay

Prep Time:
55 min
Inactive Prep Time:
2 hr 20 min
Cook Time:
15 min

Level:
Intermediate

Serves:
4 servings

Ingredients
Balsamic Glaze:

2 cups balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper

Steak:

1 (12-ounce) NY strip steak
Canola oil
Salt and freshly ground black pepper
Pizza
1/2 recipe Pizza Dough rolled into 2 (10-inch) rounds, recipe follows or 2 store-bought pizza dough
Canola oil
Salt and freshly ground black pepper
1 cup grated Monterey Jack cheese
1/2 cup crumbled blue cheese (recommended: Cabrales)
Grilled steak
1 bunch watercress, coarsely chopped
Balsamic Glaze
Shaved Parmigiano-Reggiano

Directions

For the glaze:

Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.

For the steak:

Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.

For the pizza:

Heat the grill to high.

Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
Pizza Dough:

2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt

In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.

Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

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Paula Deen Has Diabetes – So What?

“Everything in moderation… including moderation.” – Julia Child

Here’s where I weigh in (pun intended) on the firestorm that ensued after Paula Deen‘s confession that she has known she has Type II diabetes for three years. Basically… so?

A good public relations decision for Deen would have been to have come clean three years ago about her diabetes. But is she really required to disclose her medical history? Do we know the health concerns of other celebrity chefs? Because she has diabetes, does that make it forbidden for her to cook anything other than “diabetic” food? I really fail to see the logic in all the “Shame on you, Paula Deen!” mentality.

Julia Child knew what was what. In addition to her rather famous quote above about moderation, she has also said, “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ” Is Julia vilified because she advocated getting loaded? No. Is Keith Richards a “bad role model” because he plays the guitar with arthritic hands? Is he “promoting” an activity that may or may not bring on a physical affliction? (The answer to that is, or had better be, a resounding, “HELL NO!”)

The thing is… and this is a shocker… Paula Deen is NOT the only celebrity cook who uses ingredients that are less than healthy for you. Hell, I found a fairly decadent fettucine recipe in one of my Cooking Light magazines! Butter, half-and-half, (less fat) cream cheese and TEN strips of bacon! Cooking “light?” Indeed.

The Food Network, publishing companies, celebrity chefs… anybody who promotes cooking and food is usually doing so TO MAKE MONEY. Like it or not, we are a capitalistic society.

I’m not saying that a lot of her food isn’t bad for you. A lot of it is. She does really like butter and mayonnaise. But the bottom line is, Americans are fat because of the choices we make, and changes in our society that make physical exertion less likely than it used to be. Paula Deen cooks on television. She doesn’t come into our homes and shove pie down our… well… pieholes. We do that. WE ARE RESPONSIBLE FOR THE CONSEQUENCES OF WHAT WE EAT.

Deen has expressed dismay that more chefs haven’t come forth in support of her. That too is a public relations decision, on their part. Emeril Lagasse did speak out in support of Deen. He disclosed that although he does not have Type II diabetes, it runs in his family. “We in our household have been dealing with it [diabetes] for many, many years. In the words of Julia Child, ‘it’s about moderation.'” (See? Always listen to Julia!) Take a look at Emeril on Good Morning America:
Emeril Lagasse Talks Paula Deen, Diabetes, Makes Braised Pot Roast With Vegetables.

The Chew

This afternoon I was flipping through channels, trying to drown out the howling wind. I decided to start at the bottom, which for me is channel 5/ABC. What to my wondering eyes do appear, but Michael Symon and Bobby Flay. Then… I see the title of the show. “The Chew.” I watched Bobby Flay and Michael Symon rockin’ a grilled steak.

Iron Chef Michael Symon explaining video game

Image by Caroline on Crack via Flickr

I still couldn’t believe this series was really named The Chew, though. It almost seemed like the name of a satire. So, I Google’d it. Sure enough! I don’t know where I’ve been since last September, but that’s when the show started… taking the place of All My Children. Hallelujah. Do people really even watch soaps anymore? (No hate-mail, please!)

The Chew stars Mario Batali, Michael Symon, Carla Hall, Clinton Kelly and Daphne Oz. From ABC’s website, “The Chew celebrates and explores life through food, with a group of dynamic, engaging, fun, relatable co-hosts who serve up everything to do with food — from cooking and home entertaining to food trends, restaurants, holidays and more — all aimed at making life better, fuller and more fun.  It is broadcast live, weekdays, from New York City.”

Take a look at it! I’m going to be a regular viewer from now on. Especially… if Bobby Flay is on!

Michael Jackson’s Sweet Potato Pie!

Michael Jackson dancing with the living dead.

Image via Wikipedia

Today is/would have been Michael Jackson’s 53rd birthday. Only four days older than… me!

With that said, I have good news! The good news is that I finally (FINALLY) got my Mac fixed, which is why I haven’t been blogging. Bad me. Sticking my toes back into the blogosphere after a LONG absence. I’m listing MJ’s sweet potato pie recipe… without having tested it. If I choose to make it at a later date, I’ll update this post.

Michael Jackson’s Sweet Potato Pie
CDKitchen http://www.cdkitchen.com
Serves/Makes: 8    |   Difficulty Level: 3    |   Ready In: 1-2 hrs

Ingredients:
3 eggs
1/2 cup white sugar
1/4 cup butter, melted
1/2 teaspoon salt
1/3 cup Milk (about)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 cups Sweet potatoes (fresh or canned; heaping cups)
2 tablespoons Fresh lemon or orange juice
1 Pie shell (9-inch); unbaked
1/2 cup Pecan halves, optional

Directions:
Beat eggs and sugar. Add melted butter, salt, milk, vanilla, and spice. Blend egg mixture with mashed sweet potatoes and lemon or orange juice.

Pour into unbaked pie shell or greased 1 1/2 quart baking dish. Garnish with pecan halves if desired.

Bake in preheated 400-degree oven 10 minutes. Reduce oven temperature to 375 degrees; bake 40 minutes longer or until golden.

Recipe Location: http://www.cdkitchen.com/recipes/recs/199/Michael-Jacksons-Sweet-Potato91281.shtml

The Pioneer Woman’s Cinnamon Rolls

The Pioneer Woman aka pDub

Image by Brad Trump Photography via Flickr

The Pioneer Woman, Ree Drummond, is one of my favorite food bloggers. Recently I was searching for a great cinnamon roll recipe and ran across hers in a Google search. So, I thought… “I’ll bite.”  (haha… it’s funny because you bite cinnamon rolls!)

The intro to her blogpost about cinnamon rolls says that this is a treasured recipe of hers… her mom’s recipe. She claims that people will swoon, drool, even propose marriage to you after eating these cinnamon rolls!

I don’t know about that… yet… but the first words out of daughter #1’s mouth after eating one of these cinnamon rolls was, “Good God these are decadent!”

I’m only going to include the recipe here… I strongly suggest that you go over to the Pioneer Woman’s website and use her step-by-step instructions.

Ingredients

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • _____
  • MAPLE FROSTING:
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Brewed Coffee
  • ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Deliver some as holiday gifts, and prepare for professions of love and marriage proposals!

Marilyn Monroe’s stuffing recipe

I just *now* stumbled across a treasure while internet-surfing. While perusing the New York Times’ food section I ran across an article touting MM’s handwritten stuffing recipe. The article itself is worth a look. As a long-time Monroe fan, I was intrigued, as always, to find yet another facet of her character. The tragic film goddess who portrayed a one-dimensional blonde in reality had a multi-faceted personality.

I have not tried this recipe, but I felt it was a treasure worth sharing with my readers.

Recipe

Marilyn’s Stuffing

Published: November 9, 2010

Adapted from “Fragments” by Marilyn Monroe (Farrar, Straus & Giroux; $30)

Time: 2 hours

No garlic

A 10-ounce loaf sourdough bread

1/2 pound chicken or turkey livers or hearts

1/2 pound ground round or other beef

1 tablespoon cooking oil

4 stalks celery, chopped

1 large onion, chopped

2 cups chopped curly parsley

2 eggs, hard boiled, chopped

1 1/2 cups raisins

1 cup grated Parmesan

1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination

2 teaspoons dried crushed rosemary

2 teaspoons dried crushed oregano

2 teaspoons dried crushed thyme

3 bay leaves

1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)

1 tablespoon kosher salt, plus more to taste

1 tablespoon pepper.

1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.

2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.

3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.

4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.

Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.

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