Tag: alex eats

Alex Eats: Radishes

by in Recipes, July 19th, 2011

easter egg radishes
alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

I love the sharp, mustard-like bite of radishes and I almost put them in the spicy food category. Let’s face it, when up against such voluptuous supermarket contenders like corn, asparagus and tomatoes, you have to ask yourself, “Why buy them?” For many reasons. Here’s one: Daikon and watermelon radishes are sweet and very juicy. They have an amazing texture, adding a low-calorie, flavor-packed punch to any salad. The more common types, Breakfast or Easter Egg radishes, are more peppery. I love mixing them with fresh chiles or topping a steak or fish with slices of radish (or roasted whole) for a change of pace.

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Alex Eats: Fresh Peaches

by in Food Network Chef, Recipes, July 12th, 2011

fresh peaches
alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

What is it about a peach that is so seductive? They look so juicy to me. When I see them in any market, they shout to me, “Hello! Over here. Dig in!”

But how do you pick out a good one?

1. Don’t be seduced by the brilliant red color that covers a large part of the fruit. That will change from variety to variety of peach. It is actually the yellow or white areas where you should seek a rich color. A deep yellow hue tells the story of a good peach.

Learn how to pick the perfect peach »

Alex Eats: Strawberries

by in Recipes, July 5th, 2011

strawberries
alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

I love that the strawberry plant is a member of the rose family. There are so many things you can do with strawberries during the season, both sweet and savory. If you have a few strawberries in the back of the fridge, try boiling them with sugar and a splash of sherry vinegar to make jam for toast or a glaze for duck breasts or pork loins. You can also purée them in the blender — mix with sugar, lime juice and some chilled seltzer water for a refreshing summer spritzer. Below is a simple recipe I like making when I get home from work with some really great strawberries.

Get Alex’s Strawberry Tart recipe after the jump »

Alex Makes: Homemade Vegetable Stock

by in Recipes, June 28th, 2011

vegetable stock
alex guarnaschelliEvery week Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

Why make vegetable stock? That has been a question I’ve asked myself for years, until I gave it some thought. I find when I make vegetable soups, I turn to butter or cream for thickness — I wanted another option. Why not vegetable stock? Unlike meat stocks, they don’t need long-term cooking to bring out their flavors. Vegetable stocks are a cheap date. Here are a few rules I follow:

1. Avoid any really strong herbs (i.e. dill or an abundance of rosemary) or vegetables that may have a bitter skin (i.e. squash or rutabaga). Mushroom scraps are gold to me (don’t forget to wash them first).

Read the rest of Alex’s tips and get her recipe »