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ChefsLine

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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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Great show!!

ChefsLine

ChefsLine

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

ChefsLine

ChefsLine

96396 # call (347) 677-1099

ChefsLine

ChefsLine

ignore call in number

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: Sexy Foods

    ChefsLine hosts Tina Ruggiero, the Gourmet Nutritionist, for an enticing discussion about the foods and meals that increase your drive and enhance performance. Get energized tonigh! Call in and let's get cooking. Dial 646-716-9943.

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  • Date / Time:

    Jenn's Recipe of the Day: Asparagus and Goat Cheese with Toasted Pine Nuts and Tarragon

    Asparagus and Goat Cheese with Toasted Pine Nuts and Tarragon Chef: Gwin Grimes Food Mood: Light and Healthy Cuisine: New American/Regional Description A simple salad that is easy to make . For a variation, try sliced almonds in place of the pine nuts or feta for the goat cheese. The surprising combination of tarragon and capers in the dressing is delicious. Servings: 6-8 Ingredients Dressing: 2 Tbsp champagne vinegar 2 Tbsp capers, drained 1 Tbsp Dijon mustard 1 Tbsp chopped tarragon 1 garlic clove, minced 1/2 small red onion, finely chopped 1/4 cup olive oil Coarse sea salt Fresh ground black pepper Salad: 1 bunch of asparagus 4 cups baby arugula (3 bunches or 1 large package) 4 oz soft goat cheese 4 Tbsp pine nuts, toasted Method Dressing: Stir together vinegar, capers, mustard, tarragon, garlic and onion. Whisk in olive oil and season with salt and pepper to taste. Salad: 1. Bring a large pot of salted water to the boil. Cook asparagus untll bright green and tender ? about 3 minutes. Drain and pat dry. 2. In a bowl, pour half the dressing on the asparagus while still hot. 3. Rinse arugula and dry well - salad spinner works best. 4. Toast pine nuts in skillet on stove - make sure to stir constantly, or they will burn ? as soon as they are golden, remove from skillet, otherwise they will continue cooking and burn. 5. Arrange arugula on plate and divide asparagus equally and drizzle with remaining dressing. Crumble goat cheese on top, and garnish with the toasted pine nuts.

    No Comments

  • Original Air Date:

    The Dinner Show: Middle Eastern Flavors

    Special guest chef: Jennifer Abadi author of Fistful of Lentils. What are you in the mood for tonight? Call in with your cooking questions! Dial 646-716-9943.

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  • Date / Time:

    Jenn's Recipe of the Day: Lamb with Dried Apples, Apricots, Prunes, Cinnamon and Saffron

    Lamb with Dried Apples, Apricots, Prunes, Cinnamon and Saffron 2 cups warm water 1/4 teaspoon saffron threads 1/3 cup dried apple slices 3/4 cup dried apricots 1 cup pitted prunes 1/4 cup pitted dried cherries or black raisins 3 tablespoons extra virgin olive oil 1 medium white onion, coarsely chopped 1 teaspoon ground cinnamon pinch freshly ground black pepper 1/2 teaspoon salt 1 tablespoon sugar 1 1/2 pounds boneless lamb, cut into large chunks (stew or kebab meat) For Serving: 3/4 cup whole blanched almonds, toasted in oven or browned in frying pan with 2 teaspoons olive oil 3 cups cooked rice or couscous or rice 1. In a medium size mixing bowl, dissolve the saffron threads in the warm water. Mix well until water becomes a yellowish color. 2. Add the dried fruit and mix again. Set aside, allowing the dried fruit to soften and absorb the liquid. 3. In a large saucepan, heat the olive oil for 1 minute. Add the chopped onions and cook until very soft and golden, about 5 minutes. 4. Add the ground cinnamon, black pepper, salt, and sugar and mix well. Allow to cook for 1 to 2 minutes until onions have absorbed the spices. 5. Add the chunks of lamb to the onion mixture and brown on both sides, about 3 to 4 minutes. 6. Add the soaked dried fruit and all of its water to the lamb and mix well. Cook covered, over medium-low heat until fruit is soft and a rich brown sauce has developed, about 25 to 35 minutes. Serve hot over cooked couscous or white rice with the browned almonds sprinkled on top. Yield: Serves 4

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  • Original Air Date:

    The Dinner Show : Cocktails

    Special Guest: Chef JoAnna: What are you in the mood for tonight - drinks anyone? In the spirit of this looong month and the fun yet to come - we'll be talking Drinks and Dinner. Call in with your favorite cocktail and we'll give you the best food pairing for dinner tonight. Dial 646-716-9943.

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  • Date / Time:

    Shamrock Shakes

    ChefsLine recipe

    No Comments

  • Date / Time:

    Jenn's Recipe of the Day: Rose Gimlet

    Rose Gimlet:

    2 parts infused gin

    2 parts simple syrup

    2 parts fresh lime juice

    1 part rose water

    Mix all the ingredients in a shaker with ice and strain into a chilled martini glass, garnish with rose petals.

    No Comments

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