Cooking School Is In Session With Sherri Shepherd, Nate Berkus and Aaron McCargo, Jr.

I feel bad for my poor neigh­bors last night and have to apol­o­gize for the hys­ter­i­cal laugh­ter com­ing from the house.   I was watch­ing a DVR’d ep of The Nate Show and The View’s own  Sherri Shep­herd was his co-host.   Not only are they a hoot together, but the pro­duc­ers decided that it was time for “Cook­ing School.”

Now if any of you watch either The Nate Show or The View, you know that both Nate and Sherri have admit­ted that cook­ing is not their forte.  Well, one of my fave FN peeps, Aaron McCargo Jr. decided to attempt to teach them how to cook Filet Mignon and Bananas Fos­ter with a lit­tle flambe’ action.   Be pre­pared to laugh hys­ter­i­cally and, yes, Sherri does indeed “Cook In Stilet­tos.” Well done!

Cook­ing School with Food Network’s “Big Daddy”

Sherri & Nate learn how to Flambe’!

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Tried and True: Short Rib Chili

ShortRibChili-Final
When I’m look­ing for com­fort food, one of the first things that comes to mind is short ribs.  As I joked this week­end, when peo­ple are prep­ping for hur­ri­canes and bliz­zards and stock­ing up on eggs, milk and bread, I’m look­ing for short­ribs and other fab ingre­di­ents for the slow cooker.

Recently, after a fab­u­lous Philly Food & Drink Writ­ers meetup at Daniel Stern’s R2L with Philly Home­grown and La Phemme Phoodie, I ven­tured down to the Philadelphia’s 9th Street Ital­ian Mar­ket for a lit­tle “culi­nary retail ther­apy.” I was brows­ing in Espos­i­tos and saw these gor­geous short ribs that were just beg­ging to be made and I knew the per­fect recipe – Giada de Lau­ren­tiis’ Short Rib Chili.

I’m still mas­ter­ing the “per­fect” chili recipe but I fig­ured that a short rib chili might be a nice vari­a­tion from the norm. This recipe does not dis­ap­point – the com­plex fla­vors hit all the right notes. I did not have New Mex­ico chilis on hand but since I wasn’t a fan of super spicy foods I fig­ured I would play with the fruitier Ancho chili which I have come to love and add a bit of chipo­tle sauce that I keep in the freezer. The short ribs were meaty and I don’t think I could ever go the way of a super­mar­ket short rib again after what I got from Espos­i­tos.   The dis­tinct hit of espresso in the back­ground just added to the fla­vor and cou­pled with some shav­ings of bit­ter­sweet choco­late on top and my own take on a creamy asi­ago corn polenta, it was com­fort food at its finest. Add a nice glass of mer­lot and this was per­fect for cozy­ing up on the couch to watch the pre­miere of ABC’s new drama “Once Upon A Time.” (Did any­one watch or was it just me?)

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Fall Flavors –Beef and Butternut Squash Stew

BeefButternutSquashStew-Final
Not only is Fall my favorite fash­ion sea­son, but it’s also my favorite sea­son for cook­ing and enter­tain­ing. I am a sucker for all things but­ter­nut squash, pump­kin, short ribs, stews, and other var­i­ous com­fort dishes.

This week­end, I decided to play with one of Giada de Lau­ren­tiis’ recipes for Beef & But­ter­nut Squash Stew. I added some red pep­per flakes for a bit of heat which played nicely with sweet­ness from the squash.  Another change I made is to omit the Marsala wine as I never seem to have that on hand. After cook­ing “Sous Pug” friendly meals for a while, I’ve learned that a swift sub­sti­tu­tion of beef broth works out well.  Finally, one fru­gal tip – if you see “Poul­try Blend” in the store when you are going to buy fresh herbs, grab it.  It often has the rose­mary and thyme along with some sage.  Such a great idea to com­bine the three!  Plus, you are pay­ing $2.99 for three herbs, not $2.99 for each pack­age, right?

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Fab Friday — New York City Wine and Food Festival Edition

One thing I’m look­ing for­ward to is a day of R&R in one of my favorite cities – The Big Apple. This year’s Food Net­work New York City Wine & Food Fes­ti­val is set up a bit dif­fer­ently in that the demos are at the Grand Tast­ing Tents so the like­li­hood of me run­ning around the city like a chicken with my head cut off like last year is null and void. The tents are near one of my favorite happy places, Chelsea Mar­ket, and, if time allows, per­haps a quick jaunt to the store with a shoe floor that has its own zip code might be on the agenda.

x Fab Friday   New York City Wine and Food Festival Edition

 

1. I’m on the fence between sassy flat and wedgy boot. How­ever, in a per­fect world, what I would LOVE to wear is this Tory Burch Law­son bootie. I’m a sucker for wool and lace up details.  I know I know – when it comes to shoes, I will never learn.

2. Well, I can say that I learned my les­son last time and, in addi­tion to NOT wear­ing 4″ stiletto boots, I will also not be lug­ging any­thing super heavy – whether it be cook­books, mag­a­zines, etc. until I’m head­ing home.   It’s bad enough that the dslr cam­eras are a bit hefty.   One must item to take is my lovely iPad to do some blog­ging and writ­ing in my trav­els and this Rebecca Minkoff Touch And Go iPad Case Fab Friday   New York City Wine and Food Festival Edition has been a life­saver – chic and func­tional. I broke down and got the pink one but I will say that when I’m look­ing for my iPad among a slurry of books, binders and other items, I always can see the bright pink and smile.

Now – if only this gor­geous Jimmy Choo nude iPad case would be priced MUCH lower, I’d be a very happy stiletto wench. Sadly, it’s about the cost of a pair of stilet­tos *sigh* Oh well…

3. One of my must visit places is the Chelsea Mar­ket. Every time I head to the city, I drop by there to pick up a thing (or three) and I have def­i­nite plans on pick­ing up some seri­ously del­ish pump­kin seed brit­tle from Jacques Tor­res, perus­ing the cook­books at Pos­man Books, look­ing for intrigu­ing cook­ing finds at Bow­ery Kitchen Sup­ply and pick­ing up this lovely Pem­broke Salt Dish from Anthro­polo­gie for my Aleppo pepper.

4. One of the demos I’m excited about see­ing is the Beek­man Boys. They have a great cook­book, The Beek­man 1802 Heir­loom Cook­book: Heir­loom fruits and veg­eta­bles, and more than 100 her­itage recipes to inspire every gen­er­a­tion Fab Friday   New York City Wine and Food Festival Edition, that is gar­ner­ing quite the buzz. Ama­zon has it but it was a bit of a wait time on deliv­ery.  Luck­ily for me this week­end, Barnes & Noble had copies promi­nently dis­played and a copy imme­di­ately went home for the cook­book arse­nal.  This is a cook­book that will be trea­sured – beau­ti­fully pho­tographed with vin­tage notepad touches and the recipes – oh the recipes. We’re talk­ing sea­sonal recipes that scream com­fort such as Beer Braised Beef with Onion Dumplings, Har­vest Beef Chili with Pump­kin and Beans, Orange Gin­ger­bread with Bour­bon Cus­tard and Jum­ble­berry Pie. Seri­ously – get this cook­book because I promise you will cook from it often. These are recipes that I’m sure are “Polka Spot The Llama Approved”.

5. Finally, after the chaos of the day to day and all that’s gone on with the Sous Pug recently, I reached my exas­per­a­tion point and made an exec­u­tive deci­sion – the hair needed to be chopped. I’m a ser­ial cheater when it comes to hair­styl­ists and always have been. When I went to SOBE, the ‘do was the result of last minute rush­ing to some­one I didn’t know and, when I saw the pho­tos, I winced. Also, know­ing that I was cut­ting off a ton of hair, I didn’t want my fab­u­lous friend Heather to be put into a posi­tion of deal­ing with my crazy “Cut. It. Off.” moments as I adore her too much. Look­ing at my packed sched­ule, I made a call to Manayunk’s own Salon L’Etoile and begged the gals to see if my favorite styl­ist there, Jeff, had an open­ing. Thank­fully there was one spot left and thanks to Jeff’s very skilled scis­sors, the hair is short (well for me) and sassy and will do fine in NYC. Jeff accepted me back with open arms and he’s aware of my styl­ist com­mit­ment issues but never judges.  Seri­ously, if you are in Philly and need a fab salon that will spoil you rot­ten, check them (and him) out.

What do you have planned for the weekend?

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Anne Burrell To Show Fans How To Cook Like A Rock Star

AnneBurrell-CookLikeARockStar

If you watched the Food Network’s Secrets of a Restau­rant Chef, Worst Cooks in Amer­ica and Iron Chef Amer­ica, you already know that Chef Anne Bur­rell cooks like a rock star. For years she was Mario Batali’s right hand on Iron Chef, with recipes that would often secure the defeat of any chal­lenger and they got it done in under an hour.  Since her show’s debut, Secrets of a Restau­rant Chef  has taught view­ers tips and tech­niques to make any dish fab­u­lous and is a con­stant on my DVR.

Last year, dur­ing Food Network’s New York City Wine & Food Fes­ti­val, I caught her demo and I learned so much in that one hour that I will never for­get. One of Anne’s favorite take­aways is that black pep­per brings a whole other fla­vor to the party so think before you sea­son. Also, salt can be your friend, brown = fla­vor and so many tips and tech­niques that have vastly improved my cook­ing.  We won’t even get into the Louboutins that she was spot­ted wear­ing at events.  To quote Rachel Zoe – “I. Die.”

When Jen from One Curly Fry and I were vis­it­ing Sunny one day on set last spring, we had heard through the grapevine that Chef Anne Burrell’s first cook­book was in the test­ing stages and due to come out in the fall. I knew then that this was a book that had to be in my cook­book arse­nal and referred to often. If I learned so much in one chef demo, imag­ine the plethora of info in her cook­book, right?

Well, the tour sched­ule for Cook Like a Rock Star: 125 Recipes, Lessons, and Culi­nary Secrets Anne Burrell To Show Fans How To Cook Like A Rock Star has been released and I am thrilled to see Chef Bur­rell is set to visit Philadel­phia at, where else, my “happy place” – the Williams Sonoma in King of Prus­sia Mall on Octo­ber 6, 2011. She will be sign­ing copies of Cook Like a Rock Star Anne Burrell To Show Fans How To Cook Like A Rock Star begin­ning at noon.

Now, a gal has to won­der – will Chef Bur­rell be rock­ing the crocs or the Louboutins – we shall see.

Check out the sched­ule and see if she’s vis­it­ing a place near you!

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A New Take on Tabbouleh

QuinoaTabbouleh-Final
When I lived in Orlando, I would often run out for lunch with one of my friends, Ms. M., to this one spe­cific restau­rant down the street because she adored their tab­bouleh. For the life of me, I can­not remem­ber the restaurant’s name but she thought that they used more lemon which made it pop. I didn’t have an inter­est in mak­ing it ever because I’m not a fan of bul­gar (why, I don’t know – I’ll even­tu­ally get over it much like my issues with grape­fruit, etc.)

Now it’s almost 5 years later and I still had yet to try tab­bouleh. Recently, I hap­pened to catch an ep. of Aarti’s Party and saw that Aarti was mak­ing Quinoa Tab­bouleh. I had most of the ingre­di­ents on hand, only really need­ing to go to Whole Pay­chex for some mint. Thanks to the Stiletto Chef aka Can­dice and her cook­book A New Take on Tabbouleh, I have become hooked on Quinoa which is a sta­ple in my pantry.

Well, I was pleas­antly sur­prised with how it came out.  I remem­bered an arti­cle by Julie Anne Rhodes aka Jew­els from the Rov­ing Stove about unfil­tered extra vir­gin olive oil A New Take on Tabbouleh and it’s ben­e­fits with sal­ads.  I decided to whip that out of the pantry for a nice fla­vor bump. Also, I added a touch more lemon juice in honor of Ms. M. and this salad didn’t last long in my house­hold. It was even bet­ter for lunch the next day – def­i­nitely a recipe that will be a sta­ple in my house.

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Food Network New York City Wine and Food Festival Is Just Around The Corner

NYCWFF2011Logo

NYCWFF2011Logo 300x152 Food Network New York City Wine and Food Festival Is Just Around The Corner

I was look­ing at my cal­en­dar the other day and noticed that the Food Net­work New York City Wine & Food Fes­ti­val is com­ing up fast. I seri­ously don’t know where the time went. One minute we were at SOBE, the next the Atlantic City Wine & Food Fes­ti­val sip­ping on some Bour­bon Cider cock­tails and now I have some seri­ous wardrobe plan­ning for NYCWFF. There’s some­thing about being in New York City dur­ing the crisp fall months – it’s pure magic from the minute you arrive.

Food Net­work New York City Wine & Food Fes­ti­val   kicks off Sep­tem­ber 29, 2011 through Octo­ber 2, 2011 and is one of my favorite events for fall. We’re talk­ing social­iz­ing with fel­low food­ies, learn­ing tips and tricks from Food Network/Cooking Chan­nel chefs, amaz­ing nib­bles and sips and some seri­ously cool expe­ri­ences.  Last year was two jam packed days of demos, pan­els, milling through the enor­mous Grand Tast­ing tent, a mas­ter cook­ing class with Alex Guar­naschelli, Chelsea Mar­ket shop­ping (oh the cook­books I brought home – my poor book­shelf!).  Not to men­tion, I quickly learned the 10 Com­mand­ments for attend­ing NYCWFF which I will be fol­low­ing reli­giously!   NYCWFF was one of my high­lights of 2010.

There are still tick­ets on sale for the 2011 NYCWFF and this time they are hold­ing the demos at the Tast­ing Tents instead of indi­vid­ual venues.  Basi­cally, you get to attend the demos, sam­ple var­i­ous dishes and cock­tails all for one low price. Check out the lineup for Sunday’s demos at the Grand Tasting: Alton Brown, Bobby Flay, Sunny Ander­son, Anne Bur­rell, Anthony Bour­dain, and on and on and on. Yes, I know – it’s the price of a pair of Tory Burch flats but trust me when I say it’s WELL WORTH IT!

Plus, only at NYCWFF will you get to go bowl­ing with Chef Anne Bur­rell, tour the Chelsea Mar­ket after dark with Emeril, nosh on stone crab from Miami’s George’s Stone Crab with Claire Robin­son, cock­tails and caviar with the Cook­ing Channel’s Debi Mazar and Gabriele Cor­cos and no Food Net­work fes­ti­val would be com­plete with the Neelys’ brunch.

OK – so with that said, who’s going? It’s going to be an amaz­ing time – Lee Schrager and Food Net­work throw one heck of a party with mem­o­ries that will last a lifetime!

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