Tasty TV

I could watch cooking shows all day. Seriously, I could and, actually, I probably have. Thankfully, there are two channels devoted exclusively to all things yummy - the Food Network, who shaped my interest in cooking from a young age, and their sister station The Cooking Channel, which features less-commercial programming, and more literal cooking shows than FN (it's the way FN used to be). But, building on the success of these two channels, many other networks have jumped on the food-show trend and I couldn't be happier!

There are all kinds of food programs to watch from the basic how-to's, the first of which that I remember watching was literally called How to Boil Water that introduced the world to Tyler Florence; competitions like Cupcake Wars or The Taste; did-you-know shows like Unwrapped, that explain where our favorite foods come from; foodie talk shows such as The Kitchen; and the ever-popular tour shows, like Diners, Drive-ins & Dives or Bizarre Foods, that show you where to find the best (or weirdest) grub (sometimes literally, in the case of Bizarre). And I love all of them! I love to learn new things about food - not just how to prepare it, but how it's made and where to find it, and I find great joy in watching people excel as chefs.

I want to share some of my favorite shows with you and encourage you to watch an episode or two.

We recently "cut the cord" and only subscribe to online streaming services for TV, so I've included a variety of shows that are available either online, on cable or both. Unfortunately, a lot of shows from The Cooking Channel and Food Network are slow to join the streaming world, but it's happening. The Netflix acquisition of Chopped and a few other FN titles has happened within the last two months. I've listed each show's viewing options and if they are currently showing new episodes, I've listed their airing day/time; most shows are also now available on YouTube for a fee.

Grab a snack and sit back from some tasty TV!



My Grandmother's Ravioli, Cooking Channel (a new season should be starting soon, I hope!)

Ravioli  is such a fun show. The premise is that Mo Rocca, comedian and pundit often on NPR's Wait, Wait, Don't Tell Me, used to love the ravioli his grandmother made. But he wasn't able to capture all her cooking lessons before she passed away. So now, as an adult, seeking to learn more about how to cook and the history of other families' favorite dishes, he visits other people's nanas, grandpoppas, mamaws and abuelos. He cooks a few dishes with the grandparent (or grandparents) and then their families and friends gather for a feast. The show never fails to bring laughter and some of the most poignant moments on TV - like the Italian man who was going to show Mo how to make mozzerella with his father who made it by hand for 50+ years, but the father died a few weeks before taping and they continued on, with a picture of Pops taped to the kitchen cabinet. If you're looking to learn something new, but truly appreciate the feelings that make a good dish, tune in to this show.

Master Chef Junior, Fox (Tuesday, 8 p.m.) and HuluPlus and MasterChef

Gordon Ramsey has to be one of the most feared chefs in the world, not just from his intimidating career, but from the absolute tyrant he is on shows like Hell's Kitchen, where he whips chefs into shape to compete for jobs at his restaurants. His language is beyond rude and he's absolutely hateful to the contestants. On MasterChef he's a little kinder; he's dealing with untrained home cooks who are looking for success and to win a cookbook deal and major money. But the newest of his competition shows, MasterChef Junior, takes the cake. He and his fellow chef judges, Graham Elliot and Joe Bastianich are downright adorable, nurturing, even, of their contestants ages 8 to 13. The gruff, tense Ramsey is softer, sweeter and quite dreamy as he cuddles the kids, jokes with them and leads them to grow. And as a former teacher, I truly enjoy seeing shows where kids shine. These children are remarkable - making creme anglaise and chiffon cakes before they even hit puberty! I didn't even know what those things were at that time; my all-star dish at 10 was cornflake-coated chicken breasts. These children are unbelievably talented, but also so adorable, quirky and fun!

The Mind of a Chef  PBS and streaming on PBS' website, now on Netflix streaming!

This show, produced by fierce foodie Anthony Bourdain, takes you literally into the minds of chefs around the world. The episodes go into the stories of chefs that weave colorful explainations of their culinary points of view and how they operate their kitchens. So it's part bio-pic, part learning channel (this is PBS, after all) and part travel show. I've learned a lot about chefs I'd never heard of, such as Southern food "activist" Sean Brock, and their unique perspectives on food. For example, in Brock's episodes he explains his mission to protect and reinvigorate Southern recipes by saving our agriculture. In his kitchens (Husk restaurants in Nashville, TN and in Charleston, SC) NO non-Southern ingredients are used - so no olive oil, no herbs de provence; and the ingredients that are used are sourced from farms as close to home as possible, or in the restaurant itself - they make their own lard and cured meats. These episodes taught me more about where my traditions (and ingredients) come from and what they mean to me beyond flavor and better informed me on restaurant menu choices. It's a very thought-provoking show.

The Chew - ABC (weekdays at 1:00 p.m.) and on HuluPlus

This is daytime TV at its finest. They aren't talking about who cheated on who in Hollywood or pleading "help! My son is a _______" but rather talking about the food issues we all deal with; like what to bring to a potluck, what's a good hostess gift, how can I decorate the Thanksgiving table for under $20 and how do I convince my kids to eat their veggies. The hosts include Iron Chefs Mario Batali and Michael Symon; health-food diva (and daughter of Dr.Oz) Daphne Oz; Top Chef contestant Carla Hall and What Not to Wear star Clinton Kelly. Each of these hosts offers a unique perspective into eating well - Symon's all about the pork, Batali loves all things Italian, Daphne has the best healthy tips, Carla is the baked goods queen and Clinton pulls everything together into a tasteful, entertaining package. Out of all the talk-show format food shows, this one is my favorite with the best hosts and guests, most relevant themes and easiest and most delicious recipes.

Top Chef - Bravo and on HuluPlus

Top Chef began when there were few, if any, food competition shows on the air. Its pits well-established professional chefs against each other to win a huge check and the title of Top Chef. This competition has had the power to accelerate careers on a drastic scale. What I loved most about Top Chef in the beginning (they've got 12+ seasons now) was how elegant everything was. When they started, there wasn't a lot of fine dining represented on tv shows, it was still more about how-to spots than showcasing some truly talented people. One of my favorite episodes (see below) was promoting the film Snow White and the Huntsman and each contestant had to make a wicked dish for Charlize Theron who played the evil queen. The creativity on this show is limitless, they combine amazing techniques with unmatched imagination. Plus the judges are terrific - other shows have lost me because of their permanent cast, but Padma Lakshimi, Tom Colicchio and Gale Simmons are perfectly matched with sass, calm and brilliant critiques.

Weekly Food Network competitions - including Chopped, Cutthroat Kitchen and Iron Chef America  - Food Network and some compilations are now available on Netflix

I don't know how you can't enjoy sabotage cooking - where chefs, who are daily dealt a new hand at their restaurants, are practically tortured with obscure ingredients, impossible deadlines and bizarre punishments. That may sound dramatic, but imagine trying to cook a meal only using the bottom side of pots and pans or where you have to make 100 year-old eggs appealing. Good luck! My imagination is tested with these challenges and it's even inspired our own Chopped cook-offs. I find these absurd competitions entertaining but also inspiring; if they can do impossible-seeming task x, I can certainly do y.

Season-long Food Network competitions - including Next Food Network Star, Worst Cooks in America (Sunday 9:00 p.m), and The Great Food Truck Race

Now, as much as I enjoy the hour-long Food Network games I listed above, I also love the season-long games where contestants are whittled down slowly to one supreme winner. Next Food Network Star determines who will be the next person to develop their own FN show; Guy Fiere was their first winner. Worst Cooks in America rehabilitates those people we all know.. the dreadful cooks. We all have one in our family; that person whose food is never touched at a potluck and whose dinner invitations are always refused... those people compete to improve with the tutelage of two FN superstars. And one of our favorites, The Great Food Truck Race, sends teams with dreams of owning a food truck clear across the country, competing in challenges and learning about the business. The winning team gets to keep their tricked out truck to go home and start their businesses; we take notes during this show!

Real Girl's Kitchen Cooking Channel, Saturday 1:30 p.m.

This show resonates with me for so many reasons: the host Haylie Duff, is the older sister to my teen idol Lizzie McGuire star Hilary Duff; we're relatively the same age with the same priorities of being able to cook like an adult without being too formal or frumpy, and we have a similar culinary perspective. The recipes are simple and informative and she tries to add a trendy element to it too, like going to a hip burger joint or infusing fun flavors like bourbon into her dishes. If you're looking for a relaxing cooking show that won't make you feel overwhelmed, this one is for you.

Good Eats Cooking Channel and Netflix

Good Eats is the go-to show if you want to learn anything about cooking. One of the earliest successes of Food Network, Eats is approachable and beyond informative. Host Alton Brown discusses how to make good food better and the science behind why you need to store, cook and eat it a certain way. He breaks down the chemistry of ingredients, the physics of heat and more, in a way that is easy to understand and perhaps more importantly, replicate. I remember watching this show a lot as a child to learn the basics of cooking. His tips, if followed, can set you up to be a stellar cook without having formal training, frou frou ingredients or a panic attack. Whether you're just learning to cook or wanting to understand the craft better, Good Eats is an invaluable resource.

The only caveat of having an appetite for cooking shows, is the literal hunger they cause! I can't sit down to watch an episode of a tasty show without an equally delicious snack. So be sure your binge watching doesn't turn into binge eating! So grab something yummy (and reasonably sized) and relax for some delicious television!

Skinny Baked Potato Soup

This recipe combines (at least) two of my favorite things: full-flavor soups with a healthier twist and freezer-friendly meals.

Both of these themes tie in well with this week's events. We're getting married in seven days (!!) and thus have been so busy that finding time to cook has been nearly impossible; and yet, for our bodies' sakes we need to take it easy on the fast food and eating-on-the go.

I was originally drawn to this dish because I love cauliflower and experimenting with it. It has such a wonderful texture and such a mild flavor that you can dress it up with almost anything you'd like, and make it taste decadent without compromising your figure. And in this recipe, you do just that. This soup is creamy and thick with all the flavor and wonderfully smooth texture of a loaded baked potato soup - and yet there's almost equal parts cauliflower to potato and not a drop of cream. With the right toppings, this meal could be not just meatless, but vegan! And before toppings, this soup is only 137 calories per serving (of which it makes ten).

This six-ingredient recipe (not including oil)  is incredibly inexpensive considering it makes ten servings - even assuming you keep nothing on hand other than oil or salt, it'd be less than $1/serving. I usually make a big pot on the weekend and serve us each a bowl for dinner and then freeze around three quarts of it for later.

I love freezer meals because they theoretically allow you to spend time cooking when you have it and then merely have to reheat a meal later when you're short on time. Admittedly, some frozen meals aren't worth the trouble - you have to thaw them days in advance, cover with foil, cook at this temperature then rotate and do "finishing" steps with crusts etc. But this soup is truly a breeze. I usually pull it from the freezer the morning I intend to serve it for dinner and leave it in the fridge. That evening, all I have to do is dump it in a pot and reheat. I also include a quick re-blending in the food processor or with the immersion blender just to make sure all of the ice crystals are broken up uniformly.

And as for the toppings - add anything you'd normally put on a loaded baked potato or cream of potato soup. I usually opt for a generous swirl of Cholula hot sauce, green onions and cheddar cheese; and bacon crumbles if we have them on hand (duh!). It would also be delicious with a little chili on top and some corn chips or by itself, too. And any little crunchy add on - like croutons, creates a dynamic texture. It's truly a blank canvas - it has rich, simple flavors like mashed potatoes, but could be built upon in any direction you'd like to venture.

If you're looking for a comfort food that won't spoil your new year's resolutions, an awesome alternative appetizer for your Super Bowl party or a great time saver for the work-week dinners, give this recipe a try. It's a winner.

Skinny Baked Potato Soup

Ingredients:

1 T olive oil

1 large onion, sliced

1 large stalk celery with leaves, roughly chopped

1 large clove garlic, minced

1/2 large head of cauliflower (6-8 c), stem removed and roughly chopped 

6 c starchy potatoes (like russets) peeled, roughly chopped (same size as cauliflower chunks)

5 c vegetable or chicken stock

1 1/4 t salt (more to taste)

Method:

In a large pot heat oil over medium heat. Add onions and lower heat slightly. Saute 5-6 minutes or until softened, but not fully transparent. Add celery and continue to cook for a few minutes until celery is softened. Add the garlic and cook for one minute. 

Add the cauliflower, potatoes and stock. Bring to a boil, reduce to simmer and cover. Cook for 15-20 minutes until potatoes and cauliflower are fork-tender. 

Remove from heat and cool slightly if using a blender. Use blender or immersion blender to blend the soup until as smooth as possible. You can add water or stock to thin out your soup as needed. 

Serve hot with loaded potato toppings like chives, green onions, cheese or bacon crumbles. 

My Most Epic Post Yet: Soup vs. the Polar Vortex

Now parts of the US are experiencing and preparing for an extreme cold snap. The Polar Vortex, as dubbed by one scientist, will bring incredibly cold temperatures which in some areas may be 30 degrees below zero (with wind chill bringing it down even further)! In our area, we are expecting a high tomorrow of 15 and a low of -4.

In North Carolina - and probably other Southern places - talk of cold and snow causes a run on  bread and milk, a panic I have never understood. Personally, if I'm fearing frigid temperatures and preparing to be stuck at home, I want comforting foods that are easy to heat (especially without electricity) but still delicious. To this end, I've been making soup and our weekly menu plan features another soup recipe and Jordan's chili.

Yesterday, which was especially cold in the morning, inspired me to make a try a new vegetable soup recipe - winter vegetable minestrone. This recipe was an easy-to-make one pot meal. This recipe takes advantage of the wonderful produce available in wintertime; but you could easily swap out some of the more seasonal vegetables (like butternut squash) for an alternative (potatoes, for example) any time of year. For example, I was unable to find Savoy cabbage at my local market but swapped it out for Napa cabbage; you could use any easily tenderized greens, like spinach, too.

Minestrone is is a traditional tomato-based Italian soup brimming with vegetables and usually pasta in a mild broth. I am used to - and generally prefer - soups with more bold broths/bases, so this soup read as somewhat gentle in flavor. However, with that light broth, you're able to taste and appreciate each vegetables texture and unique flavor. If you're looking for something more bold, you could use low-sodium chicken or vegetable broth instead of water.

This soup is also quite healthy and would be the perfect dish for a Meatless Monday meal. Weighing in at a little over 300 calories per serving, this soup fills you up without compromising your waistline. And obviously, it is visibly full of vitamin-rich vegetables that are good for the whole family. If your children are picky eaters, it might be a hard sell to convince them to eat an all-veggie soup. However, the simplicity of this dish makes it a great kid chef-friendly soup that they can make themselves (they'll need some knife and stove supervision but that's it). And when children take ownership of their nutrition and food preparation, they're proud of what they've cooked and much more likely to eat and enjoy their meals.

With a piece of warm, crusty bread this soup is sure to fill you up, satisfy your appetite and warm up your whole body. I hope you all keep safe and warm during this impending winter storm and enjoy something delicious that protects you from the cold, heating you from the inside out. We will be inside with mugs of soup!

Winter Vegetable Minestrone

Ingredients:

1 medium onion, chopped

1Tbsp. salt

1/2 tsp. black pepper

2 Tbsp. olive oil

1 Tbsp. minced garlic

1, 14.5 oz. can diced tomatoes

1 small butternut squash, peeled and cubed

3 medium carrots, peeled and chopped

1, 15 oz. can navy beans, rinsed

1, 3" piece of Parmesan rind (ask at the deli counter, they usually have leftovers for cheap)

6 c water

1/2 c small pasta shells (or any mini pasta like bowties or elbows)

1/4 chopped Savoy (or Napa) cabbage

Method:

Cook onion with salt, pepper and garlic in olive oil over medium heat, stirring frequently, for 8-10 minutes until the onion is soft. Add tomatoes and their juice and simmer 6-8 minutes until thickened. Add squash, carrots, beans and Parmesan and water. Simmer until vegetables are fork-tender, about 20-25 minutes. 

If you intend to serve all of the soup (4 servings) at once, add your pasta. However, if you anticipate leftovers and eating on this for several meals, cook enough pasta (1/8 c per serving) for the immediate meal and add it at the end. If you add your pasta now and package it for reheating later, the pasta will absorb too much liquid and become bloated and mushy. If making ahead for a later meal, stop here then add the cabbage and pasta when reheating later. 

Add cabbage and simmer until pasta is tender (if cooked in the soup) or 6 minutes. Remove the remains of the rind.  

Serve topped with grated Parmesan and warm, crusty bread. (I used an "everything" topped French bread, drizzled with olive oil and broiled just until crispy on the outside). 

The Spread

Our Thanksgiving trifecta went off without a hitch yesterday - we were able to see our families and ate very well, two things which we are very grateful for every day.

I shared some of the Thanksgiving recipes we'd be preparing and I promised to include results! So here they are. All of our dishes turned out to be delicious and affordable. And we all know that even our most natural, signature dishes can be come nightmarish when paired with the stress of the holidays, but we had our schedule mapped out so well that prep was a breeze and we weren't frantic and aggravated - which is a blessing within itself. Take a look at our beautiful dishes and you can refer back to the recipes here.

My dad signed on to make the dressing, smoked turkey and desserts. He'd asked us what we wanted for dessert and we just let him choose. He made two delicious pies - one a total surprise for me!  One was a salted chocolate bourbon pecan pie. The filling was incredibly rich with sweetness and only the slightest hint of bourbon or saltiness. It was delicious but far too sweet for me and mom, dad and Jordan are going to "take care" of this pie; I'll just pick off the pecans. But then he surprised me by using the remainder of his pie crust recipe to make me an all-meringue pie! I love meringue, especially when it's "this high" on top of a good custard, but I usually peel the meringue off to eat the custard and save the fluffy goodness for last. This pie was heavenly! Sweet and airy with a very simple crust that highlighted the meringue's flavor that much more. I will not be sharing this pie. Try me.

Jordan's Mock Apple Pie - No one believed that it was made out of Ritz crackers!

 All of the veggies we made for dinner with my parents
- clockwise from left: roasted cauliflower, glazed carrots and twice-baked sweet potatoes

Smoky roasted cauliflower with paprika, garlic and parsley

Twice-baked red and white sweet potatoes stuffed with pecans and apples

Beautiful, rustic and insanely rich pie courtesy of my dad.

Mine!