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Posts Tagged ‘Summer Fest 2010’

Top Blog Posts of 2010

Help us celebrate the end of 2010 with a round-up of all your Cooking Channel favorites. This week we’re looking back at the shows, recipes, foods and photos you loved the most.

#1 Blog Post of 2010:  “Loving Two Fat Ladies”
When Cooking Channel announced it was bringing back the wry, dry and sly ladies of the kitchen, Two Fat Ladies fans went nuts. We couldn’t be happier to watch them every Saturday night, and chuckle along at their saucy antics.
Read the Post
Catch the Two Fat Ladies Marathon on New Year’s Day
Make their Original Recipes
More Two Fat Ladies on the Blog

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Summer Fest: Potatoes, Iron Chef-Style

Michael Symon's Duck Fat Roasted Potatoes

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.

Potatoes are a blank canvas—the possibilities are endless. They can be healthy (boiled or baked), rich (mashed with generous amounts of cream and butter) and anything in between. Michael Symon, host of Cook Like an Iron Chef, chooses to go decadent. What does he use to make simple roasted potatoes Kitchen Stadium-worthy? Duck fat, of course!

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Summer Fest: Roasted Garlic

garlic before

Happy garlic week!

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.

Happy garlic week, everyone. Try saying that to someone just after you’ve had a garlicky tomato sauce, hummus, pesto or some cheesy garlic bread and you’re likely to seriously offend. It’s no secret that garlic does little for one’s breath, but it’s so good. Garlic is essential to nearly every cuisine — it stars in Indian curries, Chinese stir-fries, Italian, French, and Spanish sauces,  it flavors Greek dips and roasted meats/fish, and is ground into the pastes used in Thai cooking. Not only does garlic flavor our favorite foods, it does our bodies good, as well. Garlic is a known antioxidant and is believed to lower cholesterol, increase blood flow and even cure the common cold. So bad breath be damned, sounds to me like we need to be eating more garlic, not less.

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Summer Fest: Peck of Perfect Peppers

Spice Goddess Bal Arneson's Red Pepper Soup - Indian Style

Spice Goddess Bal Arneson's Red Pepper Soup - Indian Style

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.

In celebration of Summer Fest: pepper week, I decided I’d like to pick a peck of peppers, Peter Piper-style. But my peck would be a virtual one, a peck of the best peppers on the web. To do this, I’d first need to figure out what a peck is. Some quick research proved to me that a peck is a customary unit of dry volume, equivalent to 2 gallons, 8 dry quarts, or 16 dry pints.  (And 4 pecks make a bushel.) Turns out that a measure of dry volume doesn’t translate as well online as I’d hoped, but in the spirit of a peck, I’ll pick 8 of my favorite pepper recipes out there — one for each gallon. Try to top that, Peter Piper.

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Summer Fest: Easy Tomato Galette

Fresh Tomato and Mozzarella Galette

Fresh Tomato and Mozzarella Galette

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.

It really doesn’t get much better than a summer tomato.  I may be a little biased: I grew up eating tomatoes straight from the garden, warm from the sun.  Since then, I’ve had a hard-and-fast two-tomato-a-day rule every tomato season.  Sure, I love tomato salads, BLTs and simple, garlicky sauce, but this summer, my favorite way to reach my daily quota is a slice of tomato galette.

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Summer Fest: Savory Stone Fruit

peach_gnocchi

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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Summer Fest: Beans, Beans

garden bean salad

Garden Bean Salad from Food Network Magazine.

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.

Beans, beans, they’re good for your heart, the more you eat, the more  you . . .

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French Produce: Herbs, Beans and Greens

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Laura Calder's herb-flecked green beans are a Summer Fest all-star

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.

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Summer Fest: Corn Porn

grilled-corn-with-cilantro-wasabi-butter

Grilled Corn with Cilantro-Wasabi Butter

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 have something really embarrassing to tell you. I’ve had a song stuck in my head for 15 years. But that’s not even the shameful part; listen to the lyrics:

“Oh it’s corn, corn, corn
That make you feel forlorn,
On the farm, on the farm,
Oh, it’s corn, corn, corn
That make you feel forlorn,
On the Hinky Dinky ‘Double D’ farm.”

Bad, right? I first heard it when the kids I was babysitting had it on a constant loop on their home stereo, and it replays in my head basically every time I think about or eat corn. Which is a lot.

To rid myself of this demon, I will, for the next few minutes, think about corn in a very big way, I’ll peruse recipes, look at pictures, read stories about corn — whatever it takes. By saturating my brain with all things corn, I’ll replace these silly lyrics with good corn memories that I’ll be able to recall at will and instead of the Hinky Dinky stuff.

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10 Things You Didn’t Know You Could Make With Zucchini

The Wednesday Chef's Zucchini Pickles The Wednesday Chef’s Zucchini Pickles

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.

Yessir, it’s Summer Fest, and it’s zucchini season. Thanks to my CSA share, my mother’s garden and weekly trips to the farmer’s market, I’ve found myself with 7 pieces of zucchini each week. Each week! An insane amount for just one person, and what am I even supposed to do with it all? Check out my top-ten must-try ideas if you’re faced with tons and tons of zukes, too. And if you’re still stumped, check out my Summer Fest friends’ posts for even more inspiration.

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