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You Are What You Eat

by in View All Posts, May 18th, 2009

My boyfriend just sent me this Good Magazine gallery of people’s fridge contents, sorted by occupation, age, and details. We’re most similar to the Journalist/Designer/School Teacher household, since always have fresh produce everywhere, protein, leftovers everywhere (because he eats 24/7), and lots of knick-knacks on the top shelf and the door. The rest of the list is pretty entertaining, especially the connection between jobs and fridges — check out the bartender’s fridge!

Danielle LaRosa, Assistant Culinary Producer

Follow My Fork – On Set

by in View All Posts, View Video Only, May 15th, 2009

Above is my second installment of Follow My Fork. If you did not catch the first vlog, check it out here.

Today, my nose and fork led me to the set of spirited, bright-haired Anne Burrell‘s Secrets of a Restaurant Chef. There, I tracked down intern Ian, resident expert on everything edible – like Kabocha (a Japanese squash). He let me nibble on some Squash Bread Pudding (who knew squash could be so worldly!). Also, I got to try some delicious skate, a fish- a not so nice name but a tasty treat. You’ll be able to see this fare when it airs on Anne’s show this fall.

Until next week. Here’s to Eating Well!

Yours Truly,
Secretary Confidential

Paula Deen on Tofu

by in View All Posts, May 15th, 2009


NPR quizzed Paula Deen on tofu a few weeks ago, and if you haven’t heard the segment yet….you should. When the Butter Queen was a guest on NPR’s quiz show, “Wait Wait… Don’t Tell Me!“, she played the “Not My Job” quiz. And if anything is not Paula’s job….it’s tofu.

When you have 11 minutes and 2 seconds to spare, take a listen to the entire interview and quiz here. But if you can’t find the time, here’s a cheat sheet of my favorite moments to fast forward to:

At 1:03 into the segment:
Paula tells us which recipe of hers should have the disclaimer, “Only one serving per lifetime.”

At 3:25 into the segment:
Find out how Paula deep fries an ottoman.

At 6:30 into the segment:
Paula answers three questions about tofu.

-Rachael

And the Winner is…..

by in View All Posts, May 14th, 2009

It was announced today that Food Network has 10 nominations in the 2009 Daytime Emmy Awards!!

Check out the categories our guys and gals are up for:

Outstanding Culinary Program
Barefoot Contessa – Food Network
Giada at Home – Food Network
Gourmet’s Diary of a Foodie – PBS
Grill It! With Bobby Flay – Food Network
Simply Ming – PBS

Outstanding Lifestyle/ Culinary Host
30 Minute Meals – Food Network
Barefoot Contessa – Food Network
Grill It! With Bobby Flay – Food Network
Peter Perfect – The Style Network
Simply Ming – PBS

Outstanding Directing in a Lifestyle/Culinary Program
Giada at Home – Food Network
Guy’s Big Bite – Food Network
The Martha Stewart Show – Syndicated
The Old House – PBS

Outstanding Achievement in Hairstyling
Semi-Homemade Cooking with Sandra Lee – Food Network
The Bonnie Hunt Show – Syndicated
The Ellen Degeneres Show – Syndicated
The Tyra Banks Show – Syndicated
The View – ABC

Outstanding Achievement in Makeup
Semi-Homemade Cooking with Sandra Lee – Food Network
The Bonnie Hunt Show – Syndicated
The Price is Right – CBS
The Tyra Banks Show – Syndicated
The View – ABC

“The show will be telecast on the CW Television Network on Sunday, August 30th, 2009 from the historic Orpheum Theatre in Los Angeles, CA.”

World's Smallest Food Critic: Dragon Chips

by in View All Posts, May 14th, 2009

Who knew if I simply baked kale until it was crispy, then called it “dragon chips,” my kids would gobble it down like potato chips?

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The recipe:
1 bunch fresh kale, cleaned and dried thoroughly
Olive oil spray
Sea salt

Preheat the oven to 375 degrees F.
Remove the stems from the kale and tear the leaves into smallish pieces. Make sure that the leaves are really dry. Spread them evenly in 1 layer on 2 baking sheets — depending on the size of your bunch of kale and your baking sheets, you may need to do this in batches. Spritz with olive oil (any vegetable spray works well, too) and sprinkle with salt. Bake for 8 to 10 minutes, until the leaves are crispy but still very green. Flip and cook about 2 minutes more. Remove from oven and serve.

Jill Novatt, Executive Culinary Producer

When Food Blogs Attack!

by in View All Posts, May 13th, 2009

I just tried to access a blog review of vegetarian restaurant Dirt Candy, and had it blocked by FN’s web monitoring for adult content.* I mean, I’ve heard this was a decadent take on vegetarian food, but really, that decadent? Now I’m going to have to investigate.

*Yes, the name of the blog is “Goodies First,” but I’m pretty sure said goodies refer to dessert, not, like, Ciara. Besides, the firewall was totally ok with “Alone in the Kitchen with an Eggplant,” so I have to suspect something nefarious afoot.  If I mysteriously disappear from the stewardship of the blog, you’ll all know why.

Rupa Bhattacharya, Culinary Writer

Summer Salad and Alton’s Sangria

by in View All Posts, May 13th, 2009


Our new Memorial Day feature is all about getting summer started with classic picnic foods, burgers, hot dogs, and, yes, sangria. I decided to test out the main featured recipe, Aida’s Corn, Tomato and Avocado Salad (how could I resist?!) from the Food Network Magazine.

CONTINUE READING

The Rule when Visiting a Chef’s House

by in View All Posts, May 12th, 2009

Do not, I repeat, do NOT eat before going to Daisy Martinez‘s home. On Friday we went to Daisy’s house to shoot an upcoming FN Dish video, Meet Daisy, for her new round of Viva Daisy! episodes. Within minutes of arriving to her house, Daisy had food in our bellies, and lots of it!

We literally had just put down our film equipment when she kindly lured us into her kitchen, telling us that she was in the midst of testing recipes for her new cookbook. When we told her that we’d eaten lunch before coming over, Daisy made this adorable face (left) and exclaimed, “Don’t you know you’re not supposed to eat before coming over to my house?” Listen….when a chef says, “try my food and tell me what you think,” I’m always a willing participant! Needless to say, I made room in my stomach.

CONTINUE READING

Restaurants and the Recession

by in View All Posts, May 11th, 2009

Reading this piece in New York magazine, I came upon a telling reference to restaurants and the recession:

Even the city’s most upscale restaurants have been humbled. “When the economy goes sour,” says Danny Meyer, the impresario behind Union Square Café, Eleven Madison Park, and Shake Shack, among others, “there are three different kinds of restaurants that do well: the smaller-scale neighborhood restaurants that don’t ask much of you; those that have banked enormous goodwill by offering great value during the boom; and those with proven records of excellence, a sure thing.” I point out to him that two out of three of those types fall into the unpretentious category. “Well, yeah,” he says. “People aren’t going to want to go where they aren’t being hugged.”

And so Molly’s Shebeen, a Third Avenue pub with sawdust on the floor and a bow-tied Irish barkeep, is still doing a brisk business; Cru, which refers to its wine selection as its “wine program,” seems totally dead.

It’s an interesting juxtaposition. In my ideal world there’d be room for both Cru and Molly’s — and, for a brief period around 2004-2005, there was, at least for me. When I worked at Wine & Spirits, I used to love Cru — my colleagues and I would scour the wine list for values ahead of time, and we’d always end up with spectacular meals with interesting wine. Molly’s, meanwhile, is my neighborhood bar and the home of what I consider to be the best burger in Manhattan. There’s no reason why those two can’t coexist in my heart, right?

But at some point a couple of years ago, Cru turned into the kind of place where the waiter found it necessary to admonish me not to steal the silverware (I’m really not that shady-looking, I promise, and besides, I have those knives at home anyway — and yes, before you ask, I did pay for them). And then I broke my ankle, and spent 4 months essentially housebound and on crutches, and Molly’s, despite the slippery-sawdust floors, perpetual-packedness, and spilled-beer potential, welcomed me with open arms for my weekly leaving-the-house excursion. (And Molly’s doesn’t know where I work, but Cru, I’m pretty sure, does, or at least did at one point.)

Should there be room in the food world for both? Of course. But I know where I’m still going to go when times are tight.

Rupa Bhattacharya, Culinary Writer

Sliding Doors

by in View All Posts, May 11th, 2009

The Food Network lobby is a happening place. A couple of weeks ago, I was waiting for the elevator, and a golden-blonde woman was pacing in the waiting area. When she turned around, it was Sandra Lee, aka Aunt Sandy. She was obviously awaiting a meeting (probably about her new show Sandra’s Money Saving Meals), and I knew she would not be joining me on my elevator ride to the 1st floor.

But this reality of sharing the lobby with talent, or passing them occasionally in the halls, means that odds are higher than normal, of taking an elevator ride with them. Usually this Food Network Lobby elevator:

CONTINUE READING