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ChefsLine

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Language: English

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The poor chef

The poor chef

food love and health,

Bloggers School

Bloggers School

Thank You for listening to bloggersschool we have big plans. I will keep bringing the big name guest week to week. John

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The Self Care Show

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Great show!!

ChefsLine

ChefsLine

Ahhh. here it was.....(646) 716-9943

ChefsLine

ChefsLine

96396 # call (347) 677-1099

ChefsLine

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ChefsLine

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The Thanksgiving Special with ChefsLine  

ChefsLine, the culinary hotline, invites you to join three of our favorite chefs for Turkey, Sides, and Pies. In three nights leading up to the big dinner, call in and learn how to pull together your best Thanksgiving dishes yet. Ask your questions and discuss family favorites with the chefs who bring you live cooking advice by hone and webcam all year long.

  • Featured Episode

    The Dinner Show: Chef Richard Velazquez

    ChefsLine

    Date / Time:

    Category: Food


    5 pm EST Today! This week's guest is Chef Richard Velazquez. Call in to The Dinner Show at 646-716-9943 to discuss cooking, sofrito, grilling, menu planning, and how to get together a fantastic home cooked meal tonight with us. OR, listen online at www.blogtalkradio.com/chefsline

  • On Demand Episodes

    Original Air Date:

    The Dinner Show: Chef Kevin

    What are you in the mood for tonight? Call in to ChefsLine's Dinner Show and get the game plan for dinner with the help of ChefsLine chefs. CALL-IN 646-716-9943. Today's Guest Chef: Kevin Weeks.

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  • Date / Time:

    Jenn's Recipe of the Day

    Arugula, Watercress, Fennel and Apple Salad with Manchego and Almonds Chef: Jackie Lee Food Mood: Light and Healthy Cuisine: New American/Regional Servings: 2-4 Ingredients Salad: 2 handfuls arugula leaves 2 handfuls watercress, trimmed from thick stems 1/2 fennel bulb, trimmed halved and sliced into thin pieces 1/2 Granny Smith Apple, sliced thinly with vegetable peeler, and squeezed with lemon juice to prevent browning Shavings of Manchego 1/4 cup slivered almonds Dressing: 1 Tbsp champagne vinegar 1 tsp balsamic vinegar 1 tsp Dijon mustard 3 Tbsp olive oil Salt and pepper Method Make salad 1. Wash and dry leaves 2. Toast nuts in 350 oven for about 10 minutes 3. Slice apples and sprinkle with lemon juice to prevent browning 4. Slice fennel 5. Mix all together, toss with dressing - shave cheese and crumble nuts on top Make dressing 1. Combine the vinegars and mustard and whisk till well combined. 2. Slowly whisk in olive oil till emulsified. Add salt and pepper to taste. Always mix acidic ingredients with herbs, spices or shallots before adding oil – the oil coats and hides the taste, whereas the acid coaxes the flavors out. Try adding a tsp of minced shallots to the above, or a tsp of chopped herbs such as tarragon or mint. Try with pears or grapes instead of apples – try different cheeses like – parmesan, aged asiago or percorino - experiment with different goat’s cheese as well. Experiment with different nuts and seeds – try pecans, walnuts, or hazelnuts – 350 oven for about 10 minutes for nuts – seeds in a dry skillet on top.

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  • Date / Time:

    Show Notes

    <a href="http://www.chefsline.com/blog/category/the_dinner_show/">The Dinner Show</A>

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  • Original Air Date:

    The Dinner Show: Braising Time

    What are you in the mood for tonight? Call in to ChefsLine's Dinner Show and get the game plan for dinner with the help of ChefsLine chefs. CALL-IN 646-716-9943. Guest Chef: Cary Wolfson

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  • Date / Time:

    Jenn's Recipe of the Day

    Farfalle Pasta with Lamb Ragu and Pesto Ricotta
    Recipe Link: 
    http://www.chefsline.com/recipe/155/Farfalle-Pasta-with-Lamb-Ragu-and-Pesto-Ricotta

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  • Date / Time:

    Show Notes

    Get all the recipes, photos, and show notes at ChefsLine.com/The_Dinner_Show

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  • Date / Time:

    Jenn's Recipe of the Day

    Well, I was going to make Seasoned Tofu Steaks with Vegetable Stir Fry.

    But......I had Chef Adrienne on the line and at the late hour decided I had a hankering for some raw veggies.

    Adrienne's solution? A compromise. Now that it's a bit cold outside - it's best for our bodies to warm up our food a bit. Perfection is to be found tonight in....

    Baked Tofu with Blanched Bok Choy and Shredded Raw Carrots.
    Serve with Coconut Rice.

    For more ChefsLine dish and menu idea, visit ChefsLine.com/Recipes.


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