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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

call in 646-716-6927

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: Ted the Butcher

    This week's guest is butcher and gourmet foods store owner, Ted Dombrowski. What are you in the mood for tonight? Call in to The Dinner Show to discuss cooking, butchering, and how to get together a fantastic home cooked meal tonight. Rebroadcast. Come visit and chat online with the Chefs though!

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  • Original Air Date:

    Dinner Show with ChefsLine: Q&A, Passover Foods

    Dinner tonight will be gooood with the help of Jenn and special guest chefs who will steer you right! Special guest today: Chef Paulette Lovitz

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  • Original Air Date:

    The Dinner Show, with ChefsLine

    What's for Dinner? Let ChefsLine and Jenn inspire you with shopping tips, step by step cooking direction, and cooking technique Q&A to get dinner done in less time. Call in 646-716-9943..

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  • Original Air Date:

    The Dinner Show: Chef Andrew Selz

    If it's Thursday it must be a great night to cook at home. What's your mood? Call in and talk with special guest chef Andrew Selz and Jenn - we'll bring out the chef in you! p: 646.716.9943.

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  • Date / Time:

    Jenn's Recipe of the Day: Halibut Braised in a Tomato-Fennel Broth

    Halibut Braised in a Tomato-Fennel Broth Food Mood: Fish and Seafood Cuisine: Italian Servings: 4 Ingredients 1 1/2 pounds skin-on halibut fillet, cut into four even portions, rinsed and dried Kosher salt and freshly ground black pepper 3 Tbsp olive oil 1 bulb fennel, trimmed, quartered, cored, and thinly sliced lengthwise 2 cloves garlic, minced 1/2 cup dry white wine (like Sauvignon Blanc) 14 1/2 oz can diced tomatoes, with their juices 3 Tbsp chopped fresh basil or flat-leaf parsley Method Season the fillets with salt and pepper. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Transfer the fillets to a plate; if the skin sticks to the pan, discard it. Add the remaining 1 tablespoon oil and sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, immediately cover the pan tightly with lid or foil, reduce heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (Check half-way through; if the fennel is dry, add 2-3 tablespoons water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 tablespoons of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper. Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce and season if necessary. Serve the fish in shallow bowls with the sauce spooned over and around it. Garnish with the remaining 1 tablespoon herbs. Notes October/November 2003 pg.55 Recipe source: Fine Cooking Magazine

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  • Date / Time:

    Learn more about Chef Andrew Selz

    Website: http://www.chefselz.com ChefsLine Profile: http://www.chefsline.com/chef/455/Andrew-Selz

    A graduate and former instructor at The Culinary Institute of America, Chef Selz is the founder of Chef Selz Inc., a dynamic company that encompasses his public speaking and presentation skills with his love and appreciation of cuisine. His aptitude in research and development with global organizations inspired a division of his company; The Chef Collection, a premier specialty gourmet product line. His passion led him to create, executive co-produce, and host one of the Food Network’s much enjoyed show, “Navy Chef Challenge.” This in conjunction with his numerous public appearances on ABC, NBC, CBS, PBS, and National Network Programs, Chef Selz is a favorite trend setting chef and presenter. To further whet fans’ appetites, Chef Selz is the author of the soon to be released “The Captains Table”, Navy cookbook, and “Plank Cooking with Chef Selz”. Chef Selz’s fans are also able to keep up with the latest happenings with his blog “In the Kitchen with Chef Selz”.

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