Category: Recipe

Live Chat w/Carla Hall of Top Chef All-Stars… RIGHT HERE 8pm EST

At 8:00PM EST, Celebrity chef Carla Hall from “Top Chef All-Stars” will be LIVE online and available to take questions. For foodies, kitchen newbie’s or anyone tasked with a holiday meal, Carla will answer their questions, will give cooking tips and an inside peek into the celeb world of “Top Chef.” Whether you’re putting together a feast for the whole family, baking a few cookies for Santa or your loved ones, the busy holiday season lends itself to a lot of time in the kitchen.

Chef Carla Hall – who cooks from the heart, and balances her Southern traditions, classic French training, and holistic approach to food as an entertaining expert and owner of Alchemy by Carla Hall in Washington, DC – will talk about seasonal, local ingredients that’ll spice up any holiday dish and answer any cooking questions you may have.

Happy Hanukkah! December 1-9, 2010

This year Hanukkah begins a bit earlier than usual. Today marks the beginning of the nine day holiday celebration for the Jewish community. I won’t go into detail about the holiday itself or traditions (mostly because i don’t know), but I wanted to share some recipes I found and links to community events as well… For more details visit: www.jewishatlanta.org or www.atlantajcc.org

Again, happy holidays to everyone and very special Happy Hannukah to my dear friend Michael Zouroudis.

WATCH THIS… How to Deep Fry a Turkey

My Uncle Stan deep fries a turkey for EVERY holiday! I’ve never watched him do it, but I imagine he’s got it down to a science by now. I found this video on Good Morning America… If you are planning to deep fry a turkey this year for the first time… or even second time- PLEASE watch this video first. And then go back and watch my “Fire safety” video.

If the embedded video won’t play, use this link… http://www.hulu.com/watch/195898

Take Aways:

(1) NEVER do this inside your house, in your garage, on your deck, near your kids or pets, or just behind your house… Execute well away from everything you love!

(2) NEVER Trust the fill line, always test it yourself with water before you fill and light the pot. See video for example.

(3) Place the bird in the fryer properly (cavity down) so that the oil will drain when you pull it out.

(4) Kids and cameras are often NOT a good combination, but I have to admit I laughed.

TRY THIS… Woodfire Grill’s Wild Mushroom Pizza with Carmelized Onions, Fontina and Rosemary

Makes six 8-inch Pizza’s

Recipe by Woodfire Grill, Atlanta, GA

As posted by Bon Appetit Magazine

Ingredients

  • 7 tablespoons butter, divided
  • 2 tablespoons plus 1 teaspoon grapeseed oil
  • 3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
  • 2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
  • 6 garlic cloves, minced
  • 2 tablespoons minced shallot (about 1 medium)
  • 2 cups dry white wine
  • 1 tablespoon minced fresh rosemary
  • Pizza Dough
  • Cornmeal (for dusting)
  • Garlic oil
  • 3 cups grated Fontina cheese (about 10 ounces)
Wild Mushroom Pizza with Caramelized Onions, Fontina, and Rosemary
by Noel Barnhurst

Preparation

Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.

Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.

Position rack in bottom third of oven. Place heavy 17×11-inch baking sheet on rack (invert if rimmed).

Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil.

Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.

Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.

Read More http://www.bonappetit.com/recipes/2004/09/wild_mushroom_pizza_with_caramelized_onions_fontina_and_rosemary#ixzz145On5dkR

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