As you know, I’m a huge fan of these girls’ courageous drink choices. And now that I’m back in the workplace after the holidays, sometimes i need a little boost. As a coffee lover, this recipe seriously sounds like heaven! And the name, Drunken Donuts? I’m in!! Enjoy the comedy, while I enjoy this drink.
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.
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.
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.
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.