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Archive for August, 2010

Solving: The Okra Situation

Fresh Okra - Photo Courtesy Souvlaki for the Soul

Fresh Okra - Photo Courtesy Souvlaki for the Soul

I love having a CSA. Every week, my farmer delivers fresh-picked tomatoes, peaches, herbs and as many squash as I can carry. But then, there’s the okra situation. For the last month, my CSA box has included a big bag of okra. “I hope you’re not tired of okra,” my farmer says each week.  I vaguely smile.  I’m not tired of okra — I’m stumped by it.

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Pix Potluck: Fresh Berry Pavlova

Pix Potluck:  Mixed Berry Pavlova with Lemon Curd - Elisabeth Panettiere Palatiello

Pix Potluck: Mixed Berry Pavlova with Lemon Curd - Elisabeth Panettiere Palatiello

It’s still summer, kids, and blueberries could not be sweeter.  If you’ve already made the pie, poured on the cream, dressed up the cereal and hit your blueberry hill, fear not.  Facebooker Elisabeth shared a sinful sanctuary for your best berries…

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Summer Fest: Savory Stone Fruit

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Peach Gnocchi from 101 Cookbooks

Summer Fest 2010We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

I got a little peach-happy at the farmers’ market last weekend. They looked and smelled so amazing that I bought way more than I needed and couldn’t help but bite into one on the way home. There is really nothing like a fresh summer peach. But when you have so many at the peak of ripeness, what to do?

Instead of loading up on desserts, try incorporating fresh peaches into your dinner. Get inspired by this gorgeous Peach Gnocchi from 101 Cookbooks—just one successful example of peaches gone savory. If gnocchi from scratch is too time-intensive for your summer supper, we’ve got plenty more ideas…

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Matt’s Ice Cream Terrine with Sautéed Peaches

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Elegant, simple, and much easier than turning those peaches into a pie.

As much as I love entertaining, I find it just a wee bit difficult to commit hours to my kitchen when everyone is outside enjoying summer. I want to heed the call of the margarita, of the ribs, of just about anything that happens outside during those warm summer evenings filled with great food and even better company. Who can blame me?

And yet I can’t just open a package and call it a day. That just wouldn’t be me. I’m always on the search for something special, an act that takes the everyday and elevates it slightly. When I found myself with extra peaches that wouldn’t have lasted another day I put my thinking cap on and got to work. When fruit is this ripe, juicy and fragrant there’s not much you need to do. Heck, there’s not much you can do other than slice it and serve over your favorite ice cream. And yet the thought of bowl + scoop + fruit didn’t excite me as much as it normally does. Enter the terrine.

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5 Fiery Facts from Food(ography)

Don't miss Food(ogrophy) Hot and Spicy

Don't miss Food(ogrophy) Hot and Spicy

As a huge food nerd, I’m always up for an hour of Mo Rocca‘s in-depth dissection of fascinating food themes in Food(ography). In fact, I occasionally take notes. Here are five cool things I learned from the first six minutes of yesterday evening’s episode of Food(ography), Hot and Spicy:

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Happy Birthday Julia

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Everyone has their own favorite Julia Child memory. But for many fans, Dan Aykroyd’s impersonation of her on Saturday Night Live is the most beloved. Enjoy, and Happy Birthday Julia!

If you missed our gallery of food bloggers cooking their favorite Julia Child recipes, check it out here!

Laura’s French Comforts

Laura's Savourty Swiss Chard Tart, a rich, comfort food favorite perfect for using summer greens.
Laura’s Savoury Swiss Chard Tart, a rich, comfort food favorite perfect for using summer greens.

This weekend Laura Calder is cooking up easy, contemporary versions of traditional French comfort foods in French Food at Home. Today at 11:30am ET, Laura cooks up “Cozy” foods but adds some contemporary twists, like Savoury French Toast with herbes de Provence. Laura skips the maple syrup, topping instead with tomato jam – I tracked down a terrific looking recipe from White on Rice Couple.

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Laughing: Julia Child and the Chicken Sisters

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You asked for it, and we dug it up. Get to know your birds with Julia!

Birthday countdown: TWO MORE DAYS.

Quoting: Julia Child

baked onions with vinaigrette

Laura Calder's Baked Onions With Vinaigrette

“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child

Amen, Julia, we couldn’t agree with you more. So toss the 100-calorie packs of whatever snacks you’ve got, pour the Diet Coke down the drain, and let’s take a look at our favorite rich, French food. Low-fat, schmo-fat, I say.

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Laughing: Julia Child on David Letterman

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We can’t resist indulging in some quality Julia moments as the days lead up to her birthday. She’s the original improviser!

Make sure to catch her Mondays through Fridays at 2pm ET on Cooking Channel.

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