CT Style With Ryan & Sarah Making German Pancakes!
I had a blast today on CT Stlye with Ryan Kristafer and Sarah Cody making German Pancakes. It was so nice to meet Sarah and with Ryan’s fun sense of humor I thought it would be a good idea to bring some Halloween props to the set today. Being so involved in what I was cooking I almost forgot I had these props on the shelf behind me. Leave it to Ryan to see the plastic bloody hand and the laughs carried on!
Fall is such an incredibly exciting season. The aroma’s of the season are enticing for sure. People begin to get into a nesting faze and the baking begins. I love having family and guests over for the holidays and these German Pancakes have always been a big hit. I was turned on to German pancakes some 20 years ago by my Vermont friends and have been making them ever since.
My son loves to eat the German pancakes with maple syrup where as my daughter likes them with butter. I on the other hand like them with jam, berries and maple syrup. That’s why I show you how to make a quick strawberry jam.
This quick jam is so simple, it’s worry free. You make the strawberry jam in 15 minutes while the German pancake is in the oven baking. You need to skim off the white foam that accumulates around the edges of the pan while the strawberries simmer otherwise the jam will be cloudy. While warm this jam makes a wonderfu sauce and as it cools it thickens into a lovely jam. This recipe only makes one small jar, just enough, and must be kept in the refrigerator. It stays good for a couple of weeks, perfect for your breakfast toast.
Hope you have as much fun watching the cooking segment of CT Style as I did being there! xo
CT Style with Ryan & Kat Making Mediterranean Chicken Kabobs!
I’m always thrilled to be back on CT Style and that’s where I was this past Friday with Ryan Kristafer & Kat Cosley sharing one of my favorite recipes, Mediterranean Chicken Kabobs made with Greek yogurt. This recipe originated from a show I taped at a beach house right here in Madison two years ago with my friend Maria. It’s delicious on the grill outside and I show on easy it is to grill indoors using my “Lodge” reversible cast iron grill-pan.
I had a wonderful time in The Bender Kitchen meeting Kat Cosley, and as always, with Ryan Kristafer’s quick wit sense of humor he takes it up a notch! Having two little ones of her own Kat totally gets the convenience of being able to make different versions of these flavorful Mediterranean meals which can be made ahead for a busy family,
The Mediterranean Yogurt Chicken Kabobs are one of my all time favorites because it’s such a simple process and just so good for you! Marinate, skewer and BBQ…thats it! This recipe oringially came from Epicurious but as I always do, I tweaked it a bit when it was given to me adding in Spanish smoked paprika, a mild, sweet yet smokey spice thats gives a wonderful addition to the recipe.
The sides that go with the kabobs, the homemade tzatziki, hummus and green goddess sauce can be a great compliment to grilled steaks, pork or veal chops, scallops or any fish! These flavors really brighten up any dish.
You can click on the links above to get to the recipe pages on my website that go with this live cooking segement on CT Style and they are also offered on the CT Style website as well.
No better way to start out my week then on “CT Style” In The Bender Kitchen with Teresa Dufour and News 8’s newsest ancor Scott McDonnell! It was a fun meeting Scott and having him there in the kitchen too and Teresa’s aura goes without saying…radiant! Summer is still in full swing so oysters were on my mind and here on CT Style I show you how to make my Oysters in Pernod Sauce with Fresh Spinach.
I created this recipe 16 years ago to match a yummy dish I had in New Orleans back in 2001. I have a knack for matching recipes in my test kitchen and that’s what I had done here. The flavors in this dish are a play on the traditional Oysters Rockefeller although with my recipe you don’t have to worry about shucking oysters. I buy my oysters already shucked, flash frozen in their own juices, at my local fish store.
On CT Style I actually used 1 whole quart of flash frozen oysters which contains about 24 oysters. I didn’t quite double the recipe but used 1 1/2 of the amount on the ingredient list. This is a very simple recipe and you will feel like a certified saucier once you taste the outcome.
As for the Pernod, this star-anise liquer is a whopping 40% alcohol although it mellows out quite a bit after simmering for 40 minutes. You’ll end up with a unique and really lovely flavor that’s going to wow you!
One of my favorite things when out a menu for a dinner party is how each dish balances out with the other. To compilment my oysters in Pernod sauce in Pernod Sauce on the CT Style set today I put together a platter of fresh watermelon wedges topped with a very good quality balsamic and feta cheese, sliced peppermint leaves and a drizzle of extra-virgin olive oil. My neighbors have been inspiring me with their watermenlon dishes this summer hence the reasoning behind this combo and what a flavor explosion it is!
The Traveling Epicurean recently presented Oysters in Pernod Sauce with Fresh Spinach at a sold out Merrior-Terrior Event at the Madison Wine Exchange where I served up samplings made with fresh shucked oyters. Joe Dolce, Sommelier at The Madison Exchange teamed up with Joe Dimaggio from “Save the Sound” to hold this event. It also featured special guest and owner of Thimble Island Shellfish Company Life Long Waterman & Oyster Farmer, Jonathan Waters, who supplied the scrumptious freshly shucked oysters. Jonathan Water also talked about the remarkable story of the oyster and its history.
The oysters on the half shell served at this Merrior-Terrior event were each paired to a particular wine, spirit or beer that best complements their individual style. The pairings and commentary was presented by Court of Masters Certified Sommelier, Joe Dolce. It was tons of fun! You should look on the Madison Wine Exchanges website for up and coming events!
CT Style in The Bender Kitchen with Summertime Recipes!
Back on CT Style in The Bender Kitchen with Ryan Kristafer and Teresa Dufour this past Thursday morning! I feel so fortunate to be working with such a wonderful group of people at WTNH Channel 8 who make it so fun to share The Traveling Epicurean recipes with all of you.
My goal for this segment was to show you a couple of creative and really delicious ideas for all your summertime produce. Panzanella and Berries in Dreamy Cream came to mind.
One of the wonderful things about making these dishes is the abundance and variety you have to choose from at the farmers markets in the summer. The incredible flavors in this Panzanella recipe go without saying. All the aroma’s from the fresh herbs, basil, parsley, thyme & oregano to the fresh vegetables like the heirloom tomatoes, garlic, cucumbers, red onions really get you salavating. The creaminess from the fresh mozzarella and the crunchy from the homemade croutons balance it all out.
As for the Berries in Dreamy Cream, you can whip this one up in a matter of minutes as well. I’ve been making this sauce for over 20 years and always get the same delightful response from guests after their first bite. You would never think that melting Fluff and cream cheese together could make such a delectable sauce on fresh berries. It’s a sensation you have to treat your self to and then you’ll know what I’m talking about.
This energy boosting, super nutty seed bread topped with chic pea guacamole has both healthy fats and deliciousness…what more could you ask for!
It’s amazing how a hearty, healthy, homemade bread made from ground seeds can be this easy to make! The combination that April offers in her recipe by topping this moist bread with a creamy chic pea guacamole is a win win for me. The textures of the the two really compliment each other.
You really need to check out April’s beautiful website sweetsimpledelicious.com where she offers delicious, healthy recipes along with her wellness programs enrollment availabilty! It was so much fun taping this show with April. With our similar tastes and aspirations I know we’ll be working together to bring you more shows featuring healthy, scrumptious dishes!
Juicy heirloom tomatoes, creamy mozzarella and homemade golden croutons packed with garlic, purple onions, cucumbers and lots of fresh herbs make up this perfectly scrumptious summertime salad called Panzanella! Basil, parsley, oregano, thyme and a special dijon sauce really give this refreshing salad a delicious flavor and brightness.
I was recently able to coordinate schedules with my foodie friend Chef Marco so he could share his Panzanella recipe with you. Marco and his wife Sheryl, another big foodie, had this amazing dish at their house last summer and it still leaves a fresh impression on my mind. Probably because of all the fresh ingredients that come together with bursting flavor on your first bite.
Ingredients for the Panzanella Salad (NOTE: it always a good idea to toast croutons the day before if possible)
1 loaf sour dough bread or ciabatta loaf – make croutons out of the whole loaf using 3 1/2 cups only for this Panzanella Salad, saving the rest of the croutons in a ZipLoc baggie in the freezer for future panzanella dishes!
2 lbs assorted tomatoes, reds, yellow, tiger, heirlooms, etc. cut into 1″ pieces – Ratio is a little more tomatoes to bread
1-2 cup fresh mozzarella cut into 1″ cubes
1/2 cup thinly sliced European cucumber, sliced in 1/2 and seeded…run a small spoon down the center of the cucumber to remove inner seeds
1/2 cup thinly slice purple onion
2 tsp garlic puree -put thru garlic press (1 tsp is for the special dressing below, 1 tsp for Panzanella)
1/4 tsp each salt and pepper
fresh herbs: 1/2 cup chopped basil, 1 tsp chopped oregano, 1/2 tsp thyme, 1/4 cup parsley…all finely chopped
1/4 cup olive oil
1 special sauce recipe below
Directions for the Salad:
Pre-heat Covection oven to 400º
Make special sauce recipe below and set aside
Cut up sour dough or ciabatta loaf into 1″ cube and place on cookie tray lined with foil
Drizzle 1/4 cup olive oil all over the cubed up bread pieces and sprinkle with s & p
Bake the bread until deep golden , about 12 minutes …keep an eye on it not to burn
Let croutons cool completely
Cut up tomatoes and fresh mozzarella into approx. 1 ” cubed pieces
Cut cucumber in 1/2 length wise
Peel and seed cucumber running a small spoon down the center to remove seeds then thinly slice cucumber half moons
Cut 1 purple onion in 1/2 and thinly slice
Put garlic thru garlic press
Add tomatoes, cucumbers, onions, garlic puree, herbs and mozzarella to a large bowl
Then add in the croutons, drizzle 1/3 cup of special sauce over salad
Toss and serve immediately…MMM!
NOTE: Add in everything but the croutons and special sauce until right before you are ready to enjoy the Panzanella salad! ENJOY!
Ingredients for ther Special Dressing:
1 heaping tbsp dijon mustard
1 tsp garlic puree
1/4 tsp each salt and pepper
1 tbsp red wine vinegar
1/4 cup exta-virgin olive oil
Directions for dressing:
Add first 4 ingrdients to a small bowl and slowly drizzle in while continuously whisking 1/4 cup olive oil (the dijon will help to emusify dressing)
Showing you how to make summer sauces, a Bourbon BBQ & a Green Goddess Sauce, to go with Easy Pulled Pork Sliders topped with broccoli slaw is what I was doing today on CT Style! Teresa has that baby glow going on and Ryan always with the funny one liners, doing the cooking segment on CT Style is one of my favorite things about being The Traveling Epicurean.
The Easy Pulled Pork Sliders are made with tenderloins instead of a giant pork shoulder. The reason I love to do this is it’s so darn EASY! The tenderloins are cut in 1/2 then coated with a mixture of light brown sugar, Colemans Dry Mustard, onion & garlic granules, s & P. Placed into a large baking dish with a small 7.5 oz. can of cola poured into the dish. The Coca-Cola helps to keep it moist and gives it a little caramel flavor. It’s baked for 1 1/2 – 1 3/4 hours, cooled and shredded apart. At that time the Bourbon BBQ Sauce has finished simmering and just waiting to be poured of all the pulled pork and warmed thru…YUM! This recipe can easily be duplicated in your crock-pot as well!
I featured my homemade BBQ sauce on CT Style today because I really wanted to emphasis how easy it is to make your own BBQ sauce at anytime and not have to worry about making a trip back to the store when you can whip it up yourself! Add in some Bourbon and wow, how great does that taste. It’s definitely an adult taste so if you need to you can easily divide up the sauce for the kids adding in bourbon to the adult sauce only.
Now the green goddess sauce goes with out saying and once you taste it you’ll understand. This sauce will jazz up just about any dish you are making, grilled swordfish, salmon, chicken, beef, lamb, pork or veggies. It’s made all in a blender and when it sits in the frig for a few hours the flavors only get better.
The best way the make the broccoli slaw, in my opinion, is to buy the pre-packaged broccoli at the store and then just add mayo, cider vinegar (I also throw in some “seasoned” rice wine vinegar) and sugar and violá!
You’ll see how amazing these 4 recipes go together once to taste them in a slider…oh boy! Not to mention how gosh darn easy they are to make. You be the BBQ Slider King of the summer! Don’t forget to check out my oh so chocolatey homemade Hershey chocolate cake for dessert either…Enjoy!
This Creamy New England Clam Chowder bursting with clam broth flavor, tender clams, melt in your mouth potatoes and a hint of smokey from the bacon I can make 12 months of the year! My secret ingredients in this homemade New England Clam Chowder push it right over the top! My mother was whipping up creamy New England clam chowder when I was little so making homemade soups just comes naturally to me. This clam chowder recipe kind of reminds me of my no-nonsense crab cake recipe, no extra fillers! Topped with a little dollop of butter, a few dashes of tabasco and some oyster crackers brings me to chowda heaven!
My first secret ingredient in this New England Clam Chowder is dry cream sherry. De-glazing and simmering with dry sherry brings it to a whole new level. It really gives the chowder that extra something special everyone will be trying to figure out! If you have the time you really ought to pick up the Spnanish dry sherry called Amontilado for only $11 a bottle. It will last a while in your cupboard and help you to create amazing dishes. I would never not think of putting a big splash of dry sherry into my chowder! You will understand why once you try it this way …you’ll never go back to sherry-less chowder!
My second secret ingredient is Wondra Quick-Mixing Flour, it’s a godsend. You don’t have to bother with a roux and worrying about lumps in your soup, sauce or gravy ever. It will change the way you cook! You can add the Wondra at any time during the creation of your dish and it magically dissolves. Now granted, sometimes we need a roux, like for making a gumbo and you need to devlop a nutty flavor from the roux working it into deep, dark golden color but we don’t want that here in the New England Clam Chowder so why add the extra work!
Sure it’s nice if it’s the right time of the year and you’ve set aside time to find and buy fresh whole clams to cook up for your chowder but my recipe can be made at the snap of your fingers, 12 months of the year and taste like restaurant quality chowder! It’s easy to do. I always stock my cabinets with snows clams and broth for chowder or linguine and clam sauce!
5 Bottles “Snows Clam Broth = 6 cups broth (5 cups bottle + 1 cup comes from the cans after you drain the clams)
2 cups heavy cream
1 cup half and half
3/4 cup good dry cream sherry -(the pink one) Spanish Dry Sherry “Amontillado” is one of my favorites (1/4 cup to de-glaze onion/celery and 1/2 cup to simmer with broth base)
2 slices minced bacon (smokey flavor ONLY not maple)
2 extra lg potatoes or 4 small diced to 1/2″ size
1 celery stalk grated or finely diced
1 whole sweet onion grated or finely diced
1 bunch rosemary tied with string … just a flavor bundle – to be removed
1 large bay leaf
1 tsp salt
1/2 tsp finely ground pepper
3 sprinkles of “Wondra-Quick Dissolving Flour”
Slice lg onion in 1/2, peel outer layer and grate OR finely chop whole onion
Grate OR finely chop or 2 celery stalks, if grating….just grate the underside of stalk ending with ourter stringy rib section to discard
Slice 3 slice of smoked bacon, then dice that
Add diced bacon to large pot and begin to sauté on low, just want the bacon to become slightly golden…not dark
Add in grated onion and celery and saute until lightly golden
De-glaze with 1/4 cup dry cream sherry
In 1 minute add in diced Yukon potatoes and all the clam broth from cans and bottles and 2 bay leaves and 1 tsp salt
Bring to a simmer and cook for 12-15 minutes until the potatoes are tender but FIRM because the potatoes will continue to cook even after you take them off the heat
Tie off a bundle of fresh rosemary with cotton string
At the 5 minute mark of simmering the potatoes ADD in the rosemary bundle and 1/2 cup of dry cream sherry and bring back to a low simmer
At the last 2 minutes of simmering the potaotes ADD in 3 cups of heavy cream, 1/4 tsp finely ground blk pepper and possibly 1 tsp more of salt (you need to taste here to see if your chowder needs this addition of salt) and bring back to a low simmer
Take the New England Clam Chowder base off the heat and gently stir in all the clams
Remove the the rosemary bundle and the bay leaves and serve with Tabasco and oyster crackers
If this is for the following day cool chowder completely at room temp allowing space with the cover for the soup to evaporate, place in frig
When re-heat the soup watch carefully not to bring to a boil …just heat thru…mmm! Enjoy!
CT Style in The Bender Kitchen with Teresa & Ryan Making Manicotti!
With Easter right around the corner I was excited to be back on CT Style in The Bender Kitchen with Ryan and Teresa so I could share with you my family’s secret recipe for homemade manicotti. These delicate pasta crepes are the lightest manicotti you’ll ever have. They are oozing with mozzarella, covered in tomato-basil sauce and topped with grated Pecorino Romano cheese and are sure to turn heads at the dinner table!
Italian tradition always includes a yummy side dish to go along with the ham, leg of lamb, turkey, salmon or tenderlion like manicotti, lasagna, eggplant rollatini or parmesan. Comfort food bringing it all together, an Italian side dish makes such a nice compliment to what ever meat or fish you choose.
This homemade manicotti recipe is a poured crepe-like batter and in my opinion it’s a whole lot easier then making a tradition rolled out pasta. Making the pasta crepe is like making pancakes or French crepes. On my manicotti recipe page I show you detailed pictures of how to make them. The YouTube “Manicotti Show” that’s embeded there also includes very detailed instruction on how to make these walking you thru each step making it very easy for you to follow and learn.
I love cooking for everyone on the CT Style set who seemed to love the manicotti because there weren’t any left over…makes the chef very happy! The lettuce wedges with Roasted Blue Cheese & Buttermilk Dressing (stay tuned for an up and coming show on that one) and crumbled bacon were a big hit too and lets not forget thoseChewy Chocolate Chip Cookies!
Torta de Pollo is a delicious and innovative way to change up the ole chicken pot pie not to mention it’s a down right fun thing to do! That’s what Chef Mark has done here layering tortilla’s with chicken and vegetables instead using a traditional pie crust. A Spanish Dry Sherry, called Amontillado, certainly takes this chicken pot pie version to a new level. Using these tortilla’s will save you time from making and fussing with a pie crust and who doesn’t love that.
Chef Mark has some wonderful flavor building steps going on here in his Torta de Pollo as he graces us with his truffle salt and Himalayan salt rock. Let’s not forget his de-glazing of the veggies with this Spanish Dry Sherry called Amontillado by Savory and James that every kitchen should carry for a mere $13 a bottle. It would be silly not to have this in your cubbard!
Using the tortilla’s instead of the pie crust gives this Torta de Pollo an almost creamy texture. Changing up a chicken pot pie recipe like this, swapping out the tortilla’s for the pie crust, is such a creative and easy thing to do. It reminds me of a couple other of my favorites like chicken enchiladas or chicken cordon blue because of the swiss cheese in with the layers.
No baking time is another wonderful feature of this recipe. Once you sauté the veggies and make the “special sauce” consisting of chicken stock, rosemary, heavy cream and Spanish sherry you then cover the torta with this delectable sauce and flash broil it for 3-5 minutes…voilà! You certainly won’t be disappointed with this one! Enjoy and have fun using your favorite vegetables!
9 x 13 baking dish (will be wider then the tortilla’s
fresh rosemary for “Special Sauce” – recipe below
1 cup heavy cream for “Special Sauce” – recipe below
Directions for Torta de Pollo:
Remove all the meat from the rotisserie chicken
Slice up the chicken to bite size pieces and set aside
Add remaining rotisserie chicken, the bones & the skin to a medium size pot and add 1 celery stalk, onion skin, and 1 carrot cover with water and bring to a simmer for 1/2-1 hr
Warm sliced de-boned chicken in a medium pan with 1 cup chicken stock on low heat
Put sliced mushrooms in a hot sauté pan and cook for 5 minutes, stir after a minute…don’t worry if they seem to stick it’s ok
Now add 1/4 tsp salt to mushrooms
Move sautéed mushrooms to the side and add in 2 tbsp olive oil with the slice potaotes
Sauté potatoes for 3 minutes
Then add parnips, peppers, celery, garlic, shallots and lemon zest
Add in broccoli, cauliflower, cook 1 minute
Deglaze with 1/3 cup dry sherry
Add in frozen peas, add 1 cup chicken stock, bring to a simmer
Stir in 1/2 tsp salt and 1/4 tsp Berbere spice
Let veggie reduce 5 minutes until most of the liquid has evaporated
Put wrapped 10-12 flour tortilla’s in foil in a warm oven
Begin to layer Torta de Pollo
Add 3 tbsp chicken chicken stock to bottom of baking dish
Begin with tortilla, then 1/2 cup chicken & 1/4 cup swiss, then a tortilla, 1/2 cup veggies (without any excess juice), tortilla, and repeat until 10 layers – 4 or 5 chicken layers & 4 or 5 veggie layers. Note: push down slightly as you are layering to keep shape flatter
Make “Special Sauce” -see below
Pour all the sauce over the Torta de Pollo and place under the broiler for 3-5 minutes, til slightly bubbly
Slice and serve with a drizzle of extra sauce over the top…mmm!
Ingredients & Directions for “Special Sauce”:
1 cup chicken stock
1/3 cup dry sherry
1 cup heavy cream
1/4 cup shredded Comte swiss cheese
1/4 cup shredded Emmentaler swiss cheese
1/2 tsp salt
1/4 tsp pepper
1 tsp fresh chopped rosemary
Using same veggie sauté pan add in first 3 ingredients, and bring to a simmer for 5 minutes
Reduce slightly and then stir in cheeses, rosemary, s & p