I just landed a few hours ago after an exhausting, but really fun and productive trip to Little Rock. I'm not sure exactly when the videos will be ready to air, but when they are, you'll be the first to know. I'm pretty excited for you to see what we did, and hopefully you'll be able to use some of the recipes during the upcoming entertaining season.
I have a new video on how to use a pressure cooker to post tomorrow, but will treat myself to a good night's sleep before finishing it off. Stay tuned, and in the meantime I hope you enjoy this incredibly fascinating TED lecture on the art of baking bread by Peter Reinhart.
Speaking of bread, if you click on the picture above, you'll be taken to a great no-knead country loaf recipe that features a touch of pumkin that would make for a wonderful seasonal treat. If you watch the lecture I have a feeling you'll be inspired to get your hands into some dough.Enjoy!
I only had enough time to do one of two things; write a post with no video, or edit and upload a video with no post. Guess which one I went with? Okay, so technically this is a post, but since it's really about not doing a post, I'm not sure it counts. Wow, I am tired! Where was I? Oh yeah, here's video recipe for the strawberry dessert sauce I paired with the cheesecake. Enjoy!
1 pint strawberries, rinsed, green tops removed (frozen will work) 1/4 to 1/3 cup sugar (depends on sweetness of berries) 1/2 teaspoon balsamic vinegar 2 tablespoon water 1 teaspoon cornstarch dissolved into 2 tablespoons water View the complete recipe
Well, I was hoping to have a new video up today, but there just wasn't any time. We put in a full day getting all the scrips finalized and recipes prepped for the eight videos I'm here to film for Kellogg's Snackpicks.com (here are a couple iPhone pics of the studio). The next couple days don't look to get any easier, as tomorrow we begin shooting at 7 AM, and the same on Wednesday.
So, the best I can do is a frighteningly quick Halloween-themed re-run recipes post. To make it an even lamer post, other than the cheese fingers below, I don't even really have any typical Halloween recipes, but all these could work well if your planning a party and looking for some ideas. Just click on the title for the original post with ingredients and more info. Boo!! (yes, that was a double entendre)
I'm heading off to historic Little Rock, Arkansas, to shoot a series of videos for a new corporate client. I leave today, and will return Thursday. I can't give any details at this time, but you will see the fruits (not a hint) of my labor on this blog at some point. As usual, you can follow along with my adventure on Twitter. By the way, I do have some new video recipes already filmed, which I'll post as soon as I can finish the editing. Stay tuned!
Better late than never! I've been wanting to feature more videos from my fellow creators on Hungry Nation, and what better choice than the lovely and talented Claudia Yuskoff, from Mmm Me Gusta. I love this recipe and it's been requested on the blog before, so until I get around to doing my version, please enjoy this one! Great job Claudia, and thanks for sharing!
This is my favorite recipe for New York style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when cool. As you'll hear and see in the video, this isn't always the case.
It's ironic that the largest, deepest, most jagged cheesecake crack I've ever experienced would occur on the one I'm filming for a video recipe. I've seen this method used to produce completely crack-free cheesecakes, but I was opening the oven to take photos, and ended up adding more time at the end to compensate, and apparently, from the look of the grand canyon-sized crack, it was a bit too long.According to my sources deep inside the cheesecake underground, if for whatever reason, the internal temperature goes above 160 degrees F. the cake will crack when cooling. The good news is the taste and texture was absolutely perfect. The moral of the story? Don't be afraid to make cheesecake!Cheesecake purists believe "crack is whack," but truth be told, slightly overcooking this recipe is not a big problem, and the crevice causes no issues when you serve it (as you'll see with some state-of-the-art Photoshop effects).
Crack or no crack, this is a classic, dense, rich New York style cheesecake with just a hint of citrus, hence the "sunshine" in the title. I paired it with a lovely fresh strawberry sauce, which had a little dash of balsamic vinegar in it. I also filmed that, and will air it soon. With the holiday entertaining season rapidly approaching, keep this super easy cheesecake recipe in mind. Enjoy!
Recipe adapted from Chantals New York Cheesecake on Allrecipes.com Crust Ingredients: 18 graham crackers 3 tablespoons melted butter Filling Ingredients: 1/4 cup all-purpose flour 1 cup sour cream 1 tablespoon vanilla extract 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 2/3 cup milk 4 eggs 1 or 2 teaspoons freshly grated lemon zest 1 or 2 teaspoons freshly grated orange zest View the complete recipe
Since everyone agrees that the best part of a macaroni and cheese is the crisp, crunchy topping, why not feature that as the star of the dish? That was the basic idea behind today's video recipe for crispy potato chip mac and cheese.
There are all sorts of "favorite" casserole toppings, but the one that seems to excite people the most is the potato chip crust. Maybe it's the extra crunch, or the cheesy flair, or that very few unpleasant memories include potato chips.So, the concept here is simple. Make a batch of béchamel (basic white sauce) using the recipe below. If you need to watch the technique, here is a video recipe for it, but use this post's measurements. To that add 12 ounces of really good cheese, and when it's melted, mix into cooked macaroni.
That would make a great meal as is, but when you add a big spoon of this impossibly crispy, cheesy, crunchy, buttery love…well, damn. Not only is this delicious, but it's a triumph of textural perfection. It's also a versatile recipe, as you can make the topping mixture and the white sauce ahead of time. I hope you give it a try, enjoy!
For the white sauce: (watch technique video here) 1/4 cup unsalted butter 1/4 cup plus 1 tablespoon all-purpose flour 3 cups cold milk small pinch of nutmeg 1/4 teaspoon dry mustard 1/4 teaspoon cayenne, or to taste 1/4 teaspoon dried thyme, or few springs of fresh 1 1/2 teaspoons table salt, or to taste
I just landed a few hours ago after an exhausting, but really fun and productive trip to Little Rock. I'm not sure exactly when the videos will be ready to air, but when they are, you'll be the first to know. I'm pretty excited for you to see what we did, and hopefully you'll be able to use some of the recipes during the upcoming entertaining season.
