Archive for October, 2014


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It’s been a few months since our lunch at NBC Studios, so it was nice to get together with the lovely Meredith Vieira again.

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Pumpkin Soup

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Ingredients:

6 cups chicken stock

4 cups pumpkin puree

1 tsp. sea salt

1/2 tsp. black pepper

3/4 cup chopped onion

1 tbs. chopped parsley

1 clove of garlic (chopped)

1 cup heavy cream

Directions:

1. In a large pot, warm chicken stock. Add pumpkin, onion, garlic, salt and pepper. Bring to a boil. Reduce heat to a low heat for 30 minutes.

2. In a blender, puree the soup. Return soup to the pot. Add heavy cream. Stir well and simmer for an additional 10 minutes. Garnish with parsley. Serve hot.

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Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks

sea salt and freshly ground black pepper, to taste

1/2 cup cornstarch

2 large eggs, beaten

1/4 cup vegetable oil

4 cups fresh arugula

Sauce Recipe:

3/4 cup sugar

1/2 cup apple cider vinegar

1/4 cup ketchup

1 tbsp. soy sauce

1/2 tsp. garlic powder

Directions:

Preheat oven to 325 degrees.

1.  Lightly oil a 9×13 baking dish or coat with nonstick spray.

2. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.

3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.

4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towels, to soak up excess oil.

5. Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken. Make sure chicken is cooked.

6. 5 minutes before it’s done, add arugula. Mix well and return to oven for 5 minutes.

Serve immediately.

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A weekend in Manhattan where I caught up with former co-host of The View, Sherri Shepherd. Sherri’s currently on Broadway in Cinderella. Go check her out.

Candied Apples

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Ingredients:

6 apples

1 cup white sugar

1/2 cup corn syrup

3/4 cup water

5 drops red food coloring

craft sticks

Directions:

1. Grease a cookie sheet. Insert craft sticks into apples.

2. In a saucepan, over a medium-high heat, add sugar, corn syrup and water. Heat to 300 degrees (if you have a candy thermometer) or until a small amount of syrup dropped into cold water forms hard crystals. Remove from heat and stir in food coloring.

3. Holding apple by its stick, dip in syrup and turn to coat evenly. Place on a prepared cookie sheet to harden.

Butterscotch Macadamia Nut Cookies

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Ingredients:

1 cup butter (room temperature)
1 tsp. salt
1 tsp baking soda
1 1/2 cups brown sugar, packed
2 tsp. vanilla extract
2 large eggs
1 3/4 cups All-Purpose Flour
3 cups quick-cooking oats (see tip at right)
3/4 cups salted macadamia nuts (chopped)
2 cups butterscotch chips

Directions:

Preheat the oven to 375°F.

1. Beat together butter, salt, baking soda, brown sugar, and vanilla.

2. Beat in the eggs, then add flour.

3.  Add oats, nuts, and butterscotch chips. Mix well.

4. Drop the dough by tablespoonfuls onto an ungreased cookie sheet.

5. Bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.

6. Remove from the oven, and cool on a rack.

Candy Corn Chocolate Chip Cookies

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Ingredients:

2 1/4 cups all-purpose flour

1 tsp. baking soda

3/4 cup (1-1/2 sticks) butter (softened)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 tsp. vanilla extract

2 eggs

2 cups choc0late chips

3/4 cup candy corns

Directions
Preheat oven to 375 degrees.

1. Stir together flour and baking soda . Beat butter, granulated sugar, brown sugar and vanilla in large bowl. Mix well. Add eggs and blend well. Gradually add flour mixture, beating well. Stir in chocolate chips.

2. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake for 8 minutes. Remove from oven and place candy corns on top. (Use a spoon to gently push them it. Careful, cookies are hot.

4. Return to oven for about 5 minutes. Cookies should be a little brown around the edges.

5. Cool. Remove from cookie sheet to wire rack. Cool completely. Makes about 2 1/2 dozen cookies.

Parmesan Meatballs With Broccoli Rabe

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Ingredients:

1 lb. ground chopped meat

1 cup parmesan cheese (grated)

2 cloves of garlic (minced)

1 egg (beaten)

1/2 tsp. black pepper

olive oil

1 1/2 lbs. broccoli rabe (cleaned, rinsed and drained well)

2 cloves of garlic (chopped)

1 tsp. sea salt

olive oil

Directions:

1. In a large bowl, mix chopped meat, parmesan cheese, minced garlic, egg and black pepper. Mix well.

2. Use a heaping tablespoon of chopped meat and make round meatballs.

3. In a large skillet, put 3 tbsp. of olive oil.

4. Fry meatballs on all sides for a total of 5-6 minutes. Meatballs should be well browned.

5. Set meatballs to the side.

6. In a large pot of boiling water, cook broccoli rabe for 5 minutes and drain well.

7. In a large skillet, put chopped garlic with 3 tbsp. of olive oil. Brown garlic for a minute and add broccoli rabe. Sprinkle sea salt. Stir and cook until broccoli rabe becomes tender. (about 8-10 minutes)

8. Add meatballs to the broccoli rabe skillet. Make sure meatballs are heated through.

Serve hot.

Linguine With Homemade White Clam Sauce

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Ingredients:

1 (16 ounce) package dry linguini
1 onion (chopped)
6 cloves garlic (chopped)
3 tbsp. olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
sea salt and pepper to taste
2 tbsp. dry white wine

Directions:

1. Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until desired taste. Drain well.
2. In a large skillet, sauté  onion and garlic in olive oil until the onions are translucent.

3. Drain the cans of minced clams, reserving half of the juice.

4. Stir the clams, reserved juice, butter, sea salt, pepper  and wine.

5. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
Spoon the clam sauce over the linguini and serve.