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.
Archive for October, 2014
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
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.
1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 tsp. vanilla extract
1/2 cups all-purpose flour
1/2 tsp. baking powder
1 cup semisweet chocolate chips
1 cup white chocolate chips
Preheat oven to 350 degrees.
1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.
2. Combine the flour, baking powder and salt; add to brown sugar mixture.
3. Stir in vanilla and chocolate chips.
4. Spread into a greased 13-in. x 9-in. baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.
5. Cool on a wire rack. Cut into bars.
8 chicken cutlets
1/2 lb French fries (potatoes)
fresh mozzarella (8 slices)
sea salt and black pepper
2 egg whites beaten
2 cups bread crumbs
1. Dip chicken cutlets in egg whites. Then coat cutlets with bread crumbs.
2. In a large skillet, put 1/4 cup of olive oil. Fry cutlets on each side for about 3 minutes each. Turn so they don’t burn. Remove and put to the side.
3. For the French fries, you can buy frozen and bake them. If not, get 4 large potatoes and slice into shape of fries. Sprinkle with sea salt and coat with olive oil. Put on a baking pan and bake in a 400 degree oven, and bake for about 25 minutes. (until crisp and tender) *Note: It’s faster to bake the frozen ones.
4. In a large baking pan, coat the bottom with tomato sauce. Put cutlets in pan. Put some sauce on each cutlet. Sprinkle with a pinch of sea salt and black pepper.
5. Layer five or six fries on each cutlet and top with a slice of mozzarella cheese. (see photo)
6. In a preheated 400 degree oven, put cutlets in oven for about 5-7 minutes to heat through. You also want the mozzarella well melted.
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
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tbsp. soy sauce
1/2 tsp. garlic powder
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.
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
2 cups chopped peanuts
1. Remove the stem from each apple and press a craft stick into the top.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
3. Allow to cool briefly.
4. Roll each apple quickly in caramel sauce until well coated. Then roll into chopped peanuts.
5. Place on a buttered baking pan. (It’s easier to lift off when it hardens than the usual wax paper.)
1 cup white sugar
1/2 cup corn syrup
3/4 cup water
5 drops red food coloring
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.