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ChefsLine

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The poor chef

The poor chef

food love and health,

Bloggers School

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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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ChefsLine

ChefsLine

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

ChefsLine

ChefsLine

96396 # call (347) 677-1099

ChefsLine

ChefsLine

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ChefsLine

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 : Super Bowl

    What are you in the mood for tonight? Meet Chef Robyn Fennessey and let's talk dinner and of course SUPER BOWL! Dial 646-716-9943.

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  • Date / Time:

    Jen's Recipe of the Day: Veal Chops!

    We'll be discussing Chef Robyn's recommendations for using this recipe for my dinner party for tomorrow night. Veal Chops with Green Peppercorn Sauce Source: Food and Wine SERVES: 4 Calvados is a refreshing change from the brandy that is usually added to green peppercorn sauces. Ingredients Four 12-ounce veal rib chops on the bone Salt and freshly ground pepper 2 tablespoons unsalted butter 1 tablespoon olive oil 1 tablespoon plus 1 teaspoon green peppercorns in brine, drained 2 tablespoons Calvados 1/4 cup chicken stock or canned low-sodium broth 1/2 cup heavy cream Method Preheat the oven to 450°. Season the veal chops on both sides with salt and pepper. In a large ovenproof skillet, melt 1 tablespoon of the butter in the olive oil. When the foam subsides, add 2 of the veal chops and cook over moderate heat until nicely browned, about 4 minutes per side. Transfer the chops to a plate. Add the remaining 1 tablespoon of butter to the skillet and brown the remaining 2 veal chops; remove from the heat. 1. Return the veal chops from the plate to the skillet, along with any accumulated juices. Roast the chops in the oven for 5 minutes, or until just rosy in the center. Transfer the chops to a warmed platter and cover loosely with foil. Set the skillet over moderately high heat. Add the green peppercorns and the Calvados. Carefully ignite the Calvados with a long match. When the flames die down, add the chicken stock and boil for 1 minute. Add the cream and simmer until the sauce thickens, about 3 minutes. Season the sauce lightly with salt and pepper and pour over the veal chops. Serve at once.

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  • Original Air Date:

    The Dinner Show: Chef Paulette

    GUEST CHEF: Paulette Lovitz of Atlanta GA. 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 from 5-5:30 est.

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  • Date / Time:

    Jenn's Recipe of the Day: Chef JoAnna's Pasta a la Greque

    Pasta Salad a la Greque Chef: JoAnna Minneci Food Mood: Vegetarian Cuisine: Greek Description Easy do-ahead salad. Best served at room temperature and suitable for a picnic. Servings: 8-10 Ingredients 1 lb bow tie pasta 1 28 oz can whole tomatoes 1 8 oz pkg frozen chopped spinach -- thawed 2 Tbsp minced fresh oregano 4 oz crumbled feta cheese (a creamy, French-style feta is best) 1/4 cup olive oil ground black pepper to taste Method Cook pasta according to package directions, drain, and cool. Toss pasta with olive oil, salt, and pepper -- coating thoroughly. Pour off the juice from the canned tomatoes over the pasta. Then, squish the tomatoes in the can, (neater) and pour them in. Add remaining ingredients and toss. Taste and adjust seasonings. Prep time: 30 minutes

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  • Original Air Date:

    The Dinner Show: Hands-Off Cooking

    GUEST CHEF: Ann Martin Rolke, author of Hands-Off Cooking. 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 from 5-5:30 est.

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  • Date / Time:

    Jenn's Recipe of the Day: Chef Ann's Pork Chops with Pearl Onions and Prunes

    Chef Ann's recipe looks incredibly good.  I am going to defrost the chops tonight so I'll be ready for tomorrow.  Here is the ingredient list. We'll discuss the recipe LIVE with the cookbook author, Ann Martin Rolke tomorrow on the show.  Chef Ann's book is Hands-off Cooking - low supervision, high-flavor meals for busy people.

    olive oil
    pork loin chops
    salt
    pepper
    frozen pearl onions
    chicken broth
    red wine vinegar
    honey
    pitted prunes
    herbs de provence
    butter

    hands-off time: 20 minutes.

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  • Original Air Date:

    The Dinner Show: Chef Adam

    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: Adam Cutsinger

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