*note: my sister and I like to temper the acidity by adding a little cream or milk during the last whisk at the end. Also, it is well worth the effort to pound the breasts as much as possible before cooking.

Giada’s Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and give it a shake to remove excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.

Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

There is nothing as important as feeding our children. Yet food for kids isn’t exactly something that you see on TV everyday. In fact there are only a few people writing about it.

Enter Annabel Karmel. She is a household name in the UK. She is an inspirig person. She is not just a cook, she is also a mother which is why each of her recipes have been carefully tested against the best possible guage: her own kids.

Annabel Karmel studied at the Cordon Bleu school. It was the loss of her first child, Natasha, that she began to write. She believes that the one element that any parent can control that will help determine their health is what they eat. She began to create recipes that her son would enjoy eating yet still meet his dietary needs. The result: her first published book in 1991 titled The Complete Baby and Toddler Meal Planner.

By no means though is she a homely, matronly looking mom. She may have 3 kids but she has kept physically active. She is a fun person who enjoys skiing, tennis and roller blading. She is also a musician and singer. In fact she has performed with Liberace, Denis Waterman, Queen Elizabeth and Boy George. The instrument she has performed on is the harp, though she also plays violin. She has also had a recording career.

To date she has several books under her belt. Her recipes are all kid friendly and are fun to make. If you have a fussy eater, try some of her recipes.

She has also been seen on TV as the Foodie Godmother on the Richard and Judy Show, BBC1’s Saturday Kitchen and BBC2’s Working Lunch.

Dubbed sous vide, the technique is basically that – putting food in a sealed pouch and dumping it in hot water (maintained at a precise temperature for a certain period of time). It has been around for so long, but not many chefs (celebrity or otherwise) like talking about it. I suppose the idea is too similar to instant food that health-conscious individuals abhor.

Cooking sous vide, however, is actually quite different. The result of using this technique is three-fold:

• Save time
• Save on costs
• Ensure consistency

What’s the advantage of using the technique? Basically, cooking food in sealed pouches at relatively low temperatures over time makes the fats and collagen in meat break down slowly. The juices and the flavors are also retained much better. You can just imagine how tasty the food will be – whether you’re talking about meats or vegetables!

To do this properly, you can buy a “real” sous vide “machine.” This includes the vacuum sealed pouch and a self-stirring bath. This will set you back several thousands of dollars, though. (Yeah it’s one other reason that not many people are using them.) On the other hand, you can set your own up by buying a vacuum sealed bag and making your own water bath. However, the results may not be the same as you have to monitor the water temperature more closely and make sure that the water is stirred constantly.

The next time you hear sous vide – do not be turned off. It just might yield the best meal you’ve ever had!

Here are 5 of the best tips that I have followed – and trust me, they work like magic!

Tip #1: Plan your meal ahead of time.
This is from chef Aaron Sanchez of the Food Network. Not only is he a hunk – he also knows what he’s about! He says that people who cook at home a lot should buy food on a weekly basis and do prep work as early as possible. For example, he says to peel potatoes the day before and keep them in the fridge (in water, of course). The next day, no need to go through the hassle of peeling taties!

Tip#2: Add pepper at the end.
I always did the opposite. According to David Kinch, this adds an acrid taste to the dish. I tried it and the difference was remarkable!

Tip#3: Make it simple when entertaining.
I hardly entertain, but when I do, I follow the Barefoot Contessa’s lead: keep it simple. Not only do you lessen the stress, you also get to focus on the flavors more!

Tip#4: Extra-virgin doesn’t mean extra good.
At least when it comes to olive oil – that’s what Tom Colicchio has to tell us. Yes, chef!

Tip#5: Buy whole spices.
Iron Chef Michael Symon knows all about spices and he’s right about buying whole instead of ground. The flavors are much fuller when you grind the spices yourself.

The gingerbread house is a fun christmas tradition. It allows you and your kids to work together to be creative. It also makes a great item for your christmas decorating. You might want to buy extra bits of the ingredients as some might get nibbled before you finish making your gingerbread house.

The gingerbread house starts with the form. Most use a cardboard house as a base. You can usually buy these in stores if you don’t want to make your own or try creating your own template, it is really easy. Of course you can always print out guides from online.
For the rest of the gingerbread house, try this recipe from Chef Bobby Flay. He introduced this recipe on his show, Food Nation.

Ingredients:

• 5 1/2 cups flour
  
• 1 tablespoon ginger
  
• 1 teaspoon baking soda
  
• 1 cup solid vegetable shortening
  
• 1 cup granulated sugar
  
• 1 1/4 cups dark molasses
  
• 2 eggs, lightly beaten
  
• Frosting, either store-bought or homemade
  
• Brightly colored candies such as gumdrops, licorice, peppermint sticks, etc.

Directions:

Preheat oven to 350 degrees.

Mix 5 cups of flour, the ginger and baking soda in a large bowl. Set aside.

Cream shortening and sugar in large bowl with mixer. Add molasses and lightly beaten eggs. Blend well. Gradually add dry ingredients. Knead in remaining flour, if necessary. Chill dough 1 hour for best rolling results.

Lightly grease cookie sheets. Roll out dough to 1/8-inch thick directly onto cookie sheets. Cut patterns, removing excess dough. Chill 10 minutes before baking. Bake for 5 to 8 minutes.

Let cookies cool.

Next, to assemble house, you will want to make a simple cardboard house to use as your base to help hold the house together. Begin applying cookies to the cardboard using your frosting as glue. Once cookies cover the entire house you can decorate with colorful candies such as gumdrops, peppermint sticks and licorice.

Technorati Tags: Christmas, recipe, Bobby Flay, gingerbread house, decorating

And more Thanksgiving tips from your favourite chefs…..

the Hearty Boys
Remember WHY your guests are there. Sure, we all want the food to be glorious and the table setting to be stunning….but we’re talking real life here. When things go awry, your family will just be glad to be together and your friends will probably be thrilled to have something to hold over your head for the next 15 years. That being said, when you plan your menu, don’t be overambitious and bite off more than you can chew. Plan on dishes that can be at least partially prepared one or two days in advance

Michael Chiarello
If you sit down for even a few minutes ahead of time to write down all of your dishes and the ingredients you need, you will actually get to be a guest at your own party. Ask yourself what can I do two days ahead, or even one day ahead? Also, don’t be embarrassed to ask for help.

Nigella Lawson
Keep the sides to a minimum, but make sure you have a lot of each. You need to create a mood of welcoming plenty, but too many pots on the stove will not help you feel hospitable. Make a homemade cranberry sauce�it’s easier than you think and will make everyone feel you’ve made a real effort. What’s more, you can make it in advance.

Paula Deen
Do as much as possible the day ahead. Casseroles are great because you can cook and freeze them ahead of time and just pull them out and heat up at the last minute. Serve things that can be eaten at room temperature.

Robin Miller
Take a deep breath, enjoy yourself and don’t try anything too complicated. Most people enjoy simple holiday foods. And, don’t forget to delegate!!

Sandra Lee
Make as much as you can ahead of time and freeze it. Thaw it in the fridge overnight and heat just before serving. Let guests bring the more labor-intensive and baked dishes. Don’t panic! Perfection is overrated, and anything is fixable.

Technorati Tags: Thanksgiving, Holidays, Celeb Chefs, Chefs Tips, Thanksgiving Tips

After the trick or treating is over, its time to start thinking of the holiday season, which is now really starting to creep up on us. For Americans all over the world, one of the biggest holidays, Thanksgiving, is marked on the calendar, a time when the word “preparations” means something rather large and daunting – especially for us mere mortals and not mini-Marthas.

So here I’ve found some of the best advice from Celeb Chefs which should ease some of the holiday aggro you most probably are experiencing now. So take their advice and get ready for a stress-free Thanksgiving.
Bobby Deen
Start early, have a plan, know how many you’re cooking for. Try frying your turkey this year and have fun with your friends and family�that’s what it’s all about.

Dave Lieberman
Don’t make too much and get your relatives to help. Delegate.

Ellie Krieger
Get as much done as you can ahead of time so you can relax and enjoy the company!

Emeril Lagasse
Don’t panic. Plan ahead and do your shopping in advance.

George Duran
Invite mom over.

Giada De Laurentiis
Do a Potluck�assign a dish to everyone so that you don’t have to do all the work yourself. And don’t be afraid to let your guests help out in the kitchen and with other loose ends. It makes them a part of the meal, while also taking off some of the workload.

Guy Fieri
Test run a turkey in your oven with the recipe you’re going to use a week ahead of time, making sure you track time, temp and method. Everyone can always use some extra turkey and if you do end up blowing the turkey deal on the big day, you already had some the week before and it won’t be so traumatic. Make real cranberry sauce�it is so worth it.

Technorati Tags: Thanksgiving, Holidays, Celeb Chefs, Chefs Tips, Thanksgiving Tips

Cooking in the eyes of Chef Jody would simply be like following instincts rather than the usual traditional cooking practices that people see on television or from reading the available cookbooks in stores today. It all boils down to following a cooking style which would carve out your name in the genre of food that a person would want to cook up.

This is the secret that Jody Adams shares as her ultimate success in cooking. With a wide array of recipes that includes starter meals, seasonal prepared meals and Italian tradition meals such as pasta until deserts, Chef Jody has a long list of recipes all based on her instincts and what she can do around the kitchen. People can do this as well if they know how to go around the kitchen of their homes as well.

Technorati Tags: chefs, jody adams, italian, deserts, seasonal

Ina is just so cuddly and earthy, yet at the same time with a nose for timeless style, that I thought it would be a good idea to post some of her favourite things, as inspiration.

Favorite cookbooks?

“Some of the other books I use most are Nantucket Open House Cookbook by Sarah Leah Chase, The Loaves and Fishes Cookbook by Anna Pump, Bistro Cooking by Patricia Wells, and Cucina Simpatica by George Germon and Johanne Killeen.”

Favorite glassware?

“Barney’s in New York City carried my stemware for years, but unfortunately, they’ve now discontinued it. But, thanks to one of our readers, we’ve found another source. The name of the glassware is Cristallerie La Rochere, the Amite pattern and the website to order it from is lafermedelamer.com. My glasses are the white and the red wine stemware. They also carry the large water glass and champagne glasses to match.”

Favorite pots and pans?

“I love All Clad pots. I would recommend you start with small and medium saucepans and 8-inch and 12-inch saut� pans. I don’t even bother with non-stick because if you soak the pans after you use them, they will clean beautifully. I know they’re expensive pots, but you can collect them one at a time. They’ll last a lifetime and you’ll enjoy using them. For Dutch ovens, I prefer Le Creuset. These are all available at Williams-Sonoma, Sur La Table, and Crate & Barrel stores nationally. “

Favorite ice cream maker?

“I use a Krups ice cream maker which I bought at Williams-Sonoma many years ago.”

Favorite places to stay in East Hampton?

“My favorite places are the Baker House 631-324-4081 and the Pink House 631-324-3400 in East Hampton, which are both lovely bed and breakfast inns, and the Bridgehampton Inn 631-537-3660 in Bridgehampton. There are no big hotels but these are lovely places to stay.”

Favorite restaurants in East Hampton?
“Three of the restaurants I like most in East Hampton are Nick & Toni’s, The pub at 1770 house, and the Palm Restaurant.”

Technorati Tags: Ina Garten, Barefoot Contessa, Food, Specialty Food, Recipes, Favorite

Get celebrity chef cooking tips from Rick Bayless and Jose Garces here. The two teamed up to make a mean batch of steaks. One gem of insight: “To get more flavor from dried ancho chilies, toast them briefly in a dry skillet until they crackle.” Blended with broth or tomatoes, the ancho’s flavor is better than using commercial chili powder, he said.