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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.
Date / Time: 5/15/2008 9:00 PM UTC
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
Original Air Date: 2/28/2008 10:00 PM UTC
Date / Time: 2/28/2008 2:35 PM UTC
Alanna Kellogg's WARM ROOT SALAD in HORSERADISH VINAIGRETTE Hands-on time: 35 minutesTime to table: 90 minutesServes 4 as main dish, 8 as side dishSource: http://kitchen-parade-veggieventure.blogspot.com/2006/10/warm-root-salad-in-horseradish.htmlThis is a "concept" recipe ~ it begs for your own changes and inspiration. Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish. 2 medium purple-topped turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about 1/3" thick, then diced2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about 1/3" thick, then diced1 sweet potato, peeled with a carrot peeler, cut cross-wise about 1/3 " thick, then diced2 small potatoes, skins on, cut cross-wise about 1/3" thick, then diced1/2 celeriac, peeled with a paring knife, cut cross-wise about 1/3" thick, then diced3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise[red onion would have been good]1 ounce pancetta, diced smallAbout 2 tablespoons good olive oilSalt & pepperPreheat oven to 400F. Prep vegetables. Toss in a bowl with olive oil. Place in a single layer on two baking sheets, season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, stirring well and adding pancetta after 45 minutes.HORSERADISH VINAIGRETTEAbout 4 tablespoons olive oilAbout 2 tablespoons white wine vinegar (next time I'd use 6 - 8 tablespoons for considerably more contrast to the creamy-oily vegetables)2 tablespoons Dijon mustard2 teaspoons horseradish (to taste, this was a mild home-grown horseradish from my Dad's friend's garden; if you like horseradish, use more than you think is needed just tasting the vinaigrette for any bright spark will be moderated by the rooty starchy vegetables)Salt & pepper to tasteWhisk together vinaigrette ingredients in a large bowl. Fold in the roasted vegetables, taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.
Original Air Date: 2/15/2008 12:00 AM UTC
Date / Time: 2/14/2008 8:32 PM UTC
Original Air Date: 2/7/2008 10:00 PM UTC
Date / Time: 2/7/2008 8:54 PM UTC
Quick and Easy Szechuan Beef
Chef:
Course:
Food Mood:
Cuisine:
Servings:
Ingredients
1 pound beef (sirloin is best, beef tenderloin is great too)
Stir Fry Sauce
1/4 cup orange juice
2 tsp sesame oil
1 tsp cornstarch
1 tsp sugar
Vegetables
1 Tbsp canola oil
1 Tbsp ginger, minced
2 cloves garlic, minced
1/2 onion, sliced thinly
2 ribs celery, julienne
1 small red pepper, julienne
1 carrot, julienne
Method
Serve with: Brown Rice
Briefly freeze beef. Slice julienne style - across the grain and into thin slices and the same length. Set aside.
Combine orange juice, sugar, sesame oil, salt, and cornstach. Slowly stir in sesame oil. Set aside.
Preheat a wok or skillet on medium high heat. Add 1 Tbsp canola oil.
Saute onions, peppers, and carrots over high heat until just cooked. Remove vegetables. Add additional canola oil to pan and cook beef, garlic, and ginger with 1/2 cup of soy sauce over high heat until just browned. Return vegetables and toss. Keep on high heat and add stir fry sauce and cook until thick and smooth. Serve over hot brown rice.
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