and garlic and saute until shallots are soft and start to brown. add cream, 1 and 1/2 cup water, vodka, chicken stock and spices and bring to a boil. once boiling, add cheeses and roasted red peppers. continue stirring and bring sauce back to a boil. remove sauce form flame and bermix the sauce until peppers are in small pieces. return sauce to the flame, add cornstarch diluted in water and bring to a boil stirring constantly. once boiling again, remove sauce from flame and transfer to plastic container. ingredients for pasta 1 oz. butter 1 oz spinach, no stems 1 tbsp shallots 1 oz seafood stock 1 tbsp garlic 7 oz vodka cream sauce see above 2 oz. lobster, diced inch 10 oz. bowtie pasta 7 shrimp peeled and deveined 1 tbsp roasted red peppers, diced cheese, shredded 1/2 tsp red pepper flakes 1 tsp parsley, chopped 1 oz vodka procedure for pasta heat saute pan over medium heat, add butter and swirl. add shallots, garlic, lobster and shrimp cook 2 minutes or until shrimp and lobster are pink and translucent. add salt, pepper and red pepper flakes. deg

shallots like the garlic.s in the market year round for all the holiday cooking coming up. you'll love them. 'm tony tantillo, y our fresh grocer. nd always remember to eat fresh and stay healthy. >>> when nonprofits in the east bay want to raise money with a pancake breast fast -- pancake breakfast or tri-tip barbecue word of mouth generally leads them to one man who pulls up with his mobile kitchen or barbecue trailer and starts to cook for free. and he is this week's jefferson award winner. >> yup >>> reporter: lowell hoxie is a bit of a collector. >> this is most of your stuff here. >> yeah. this is --i have a lot more back in the back and everywhere else. >> reporter: but all the pots, pans and cutting boards serve him well because for 20 years he has been cooking. >> people say can you cook for this? can you cook for that? so i do. >> reporter: he never charges a dime. when he volunteers to cook each events just pays for the food and supplies. it began in 1995 when lowell volunteered to cook for a boy sc

lemon poppyseed dressing ingredients: cup lemon juice mustard 1 garlic cloves, chopped shallot, chopped salt and pepper, as needed 2 cups salad oil 1 tsp poppy seeds 1 tbsp white vinegar cup granulated sugar blend lemon juice, mustard, vinegar, garlic, shallot and sugar together in blender. slowly drizzle salad oil in to create an emulsion, and add salt and pepper as needed. mix in poppy seeds and reserve for service. info: the golden lamb, in the heart of historic downtown lebanon, ohio, is proud to announce its new fit for life special dinner menu, served now through march 20, 2016. this delicious three-course dinner menu is seasonal produce and lean proteins for $33. the entire menu is also gluten-free. chef josh house originally debuted the menu concept last year, and is pleased to present new dishes for the 2016 menu. this three-course dinner features entres like sizzling flat iron steak with celery root pure, roasted carrots and red wine sauce; carroll creek farms smoked pork tenderloin, roasted to order with spiced sweet potatoes, green beans and cherry jus; and prince edward isl

fresh parsley, chopped shallots salt, pepper... you smell wonderful. what's that perfume you're wearing? wine vinegar, olive oil fresh parsley... what? the salad dressing. oh, never mind that. i've got to know something else. you do? that appetizer-- the rice mold you made for the stuffed artichokes-- is that cooked in a saucepan would you excuse me a minute? again? i want to get my roast out of the oven. let me do that. no! the door's stuck. yeah. well, it's an old building and it always does that when there's too much weight near the door. you're kidding? no. sit down. i'll show you. okay. see? floor's all balanced now. jack, that rice mold did i cook it in a saucepan or a double boiler? both. both. both? i hope you don't mind me saying this it's a trifle wasteful. what? well, you see, the pan is totally unnecessary and it tends to absorb the healthful nutrients but it's a common mistake beginner?! who you calling a beginner?! who are you? jack! oh, you don't like my cooking, huh? your cooking? maybe you'd like to try my special egg recipe look, i do

steven: wilted greens, and after a few minutes, you throw some shallots in. this is our himalayan salt slab. there are about 58 minerals in this salt that no other salt on the planet has. so i put the tomato on, cut it, and then i finished it with some tomatoes. salt and pepper is optional. you saute this up. erin: and there you go. steven: you do not have to cook it all the way through. you can eat it raw. erin: what is the website people can go to? steven: manchesterfood.coop. we are on facebook. we are at the store every day erin: thank you so much for today we're going to not down the mountain, but up it... that's terrifying. ...in one of these. the chevy silverado of 4wd and an exclusive "auto-locking rear differential" wheel starts to slip, the axle automatically locks to provide better traction. feels like a beast. grips great. dude, that was awesome. lessees can get this silverado all star v8 forr around $269 a month. silverado, the #1 selling kevin: fairly quiet conditions over the next couple of days. a few flurries in the north country. temperature

add goat cheese, mayonnaise, shallots, dill, mustard and salt; beat until smooth. spoon or pipe mixture into egg whites. garnish with additional minced dill. black pepper. recipe: carrot cake with cream cheese icing is there anyone that doesn't just love carrot cake? i think not! this one is rich and moist and spicy. i make it into 24 cupcakes with a little batter left over and reduce the bake time to 20 minutes, or until a toothpick inserted ifoufamily outing is magical for all the wrong reasons. yoy muddling through allergies. trrtec for powerful allergy relief. anrtec is different than claritin . causittarts working faster on the first day you take it. try zyrtec . muddle no more . whour type 2 diabetes numbers aren't moving in the right direction, it can be a burden. t wh iyou could wake up to lower blood sugar? imagine loving your numbers. discover once-daily invokana . wi over 6 million prescriptions and counting, it's the #1 prescribed sglt2 inhibitor that works to lower a1c. rrvona is used along with diet and exercise to nsignifictly wer blood sugar in adul

then tray and sear in temperature, 1 and add half your shallots, brown sugar, salt and pepper. once sugar begins to chicken stock and reduce by half then broccolini: heat pan teaspoon olive oil. seconds. add salt and pepper, white wine and half. then add 1 tbl pan on high heat, berries, mustard till garlic begins then add red wine then add demi glace medium and allow about 10 minutes. through a fine mesh just in time for pleased to cincinnati restaurant is the only aaa five winner in the state palm court, inside netherland hotel, is also one of only north america on comes after unannounced visits a final decision by a panel of experts. "having the state's only aaa five diamond restaurant is a source of great pride for our area," said cheryl parker, aaa corporate public affairs manager. we congratulate chef todd kelley and the entire orchids staff for this impressive accomplishment." cincinnati is also home to four other leading-edge restaurants named aaa four diamond award winners this year. four diamond restaurants account for just 2.3 percent of the more than 30,000 aaa/caa a

and i'm heading out into the fox six garden to harvest some onions and shallots. and carl is making some sweet hey there! how are you today? "hey there"? that's refreshing. is that on the script they give you? pardon? the corporate friendliness... script? it has an acronym on it, like s.m.i.l.e, "service means i like everyone", or... no, no acronym, just... normal everyday conversation. (laugh) i love it! yeah! let's do it! that feeling you get when you discover a bank built for you? the ford freedom sales event is on! our biggest event of the year just got better! ? i'm free to do what i want and have a good time. ? announcing zero for seventy-two across the entire lineup of ford cars, trucks and suvs. that's freedom from interest... and freedom to choose with ford. america's best selling brand. ? i'm free, baby! ? now get 0% financing for 72 months across the entire lineup of ford cars, trucks and suvs, kramp live rob: plus -- don't away? bring the vacation to your own backyard. ===== angelica: we're showing you some ways to make your backyard camp out a success

for this one you're going to need olive oil, brussel sprouts, shallot, garlic, sour cream, cream cheese, mozzarellaa cheese, pepper, of course. we arep going to start with the brussel sprout. and you will want to cut off the end and give them a rough chop. don't worry about getting messiful we have a pan set on olive oil. we're going to put in our roughly-chopped brussel sprouts and this is about two cups. we will let that cook down and add a little bit of freshly ground pepper an toss this around. we're going to start with parmesan cheese, mozzarella cheese, cream cheese, sour cream. you see where we're going for this. little pinin of salt, pepper and just blend it p up. i got the whipped cream cheeseful it makes it easier. sprouts to our cheese mix and mix it all together. we're going to dump this in and b spread it out evenly. and a little more mozzarella cheese. we've got our dip for baking and about 35 minutes until it's nice and bubbly on topful you can serve this one right in the baking dish, let it cool, add your favorite chips or crackers. if i can do it you can do it. boboappe

shallots and a dry sherry. reduce that by one-half and what we're looking at here and add in our turkey stock. >> that goes in and this is what we've got. leave all the mushrooms in there and beautiful pine nuts at the end. >> what you do, right? >> isn't that good? >> last thing, tons of herbs. >> one more taste tester. >> why don't we bring in one more taste tester. >> this is ryan's wife. >> hi, sweetie. >> brand new wife. what's your name? >> yes. >> good to see you. >> and hodi. hi, sweetie. >> yum! >> put the gravy on it. >> put the gravy -- >> there's a ladle. >> will you ladle it all over? >> sure. >> what kind? >> there. only one. >> perfect. >> too much gravy. >> no. i like -- never have too much. >> okay. so it's a soup. it's turkey soup. >> seamus -- >> oh my gosh, that's good! hmm! try the other one. >> delicious? >> for all of these recipes go to today.com/food and on november 23rd seamus and ryan will join nearly 30 other chefs on our plaza for a pre-thanksgiving celebration. >> was it a coincide

. >> and starting out with some shallots and add a little heavy cream to that. >> oh, yes, i love heavy cream! >> and let that cook a few seconds and add salt and pepper and a little bit of lemon. >> you cook the shallots just until they brown? >> uh-uh. we'll take the salmon and put a light coating of mayonnaise on there and that does a number of different things. it provides adhesive for the pistachios i'll put on there and brings a bit of quality because there is generally lemon juice and brings fat to the issue so the cooking. so you can also do alternates a great anti-stick the adhesive factor with the pistachio nuts. i have the preheated warm here and the aspir gus is close to a pound that is trimmeds and brought will get some action going there and now that we're doing 5,000 things at one time. now we we put them in the food processor ands toed th like this and put them on pretty liberally and bring them to the pregreased sheet pan and go to the 375 oven for 15-20 minutes. >> they smell really great! did you put seasoning and spices in them? >> they just have a little bit of salt

shallots, like little baby onions. >> they're not as powerful. >> that's right. apples. get a little bit of olive oil, reduce it a lit like this. little bit of water. in the food processor. add some egg yolks. they are going to bind the dressing. add walnuts to it and olive oil. looks just like this. then we're going to add some this right here. >> there you go. if your equipment is not working, you can't tell. start off, butternut -- acorn squash. >> it is a lighter version. this is a tropical sweet potato. i grew up eating this in brazil. it's got a softer taste. it is more starchy than regular orange sweet potato that you have. you can find anywhere. you are going to roast this. we don't have time to basically get your potatoes, you put your squash in there, cook with butter and garlic. you roast it together. you took all the time. i'm going to get you back. >> it's dylan's fault. >> pour the honey for me on corner. in the corner. you're going to caramelize that honey. until it bubbles up and the honey disappear. you mix it together, pour it out alternative. sage. >>

they made sure the few shallots, the bombing equipment, the sites for the bombers because they made the b-17 bomber, they were accurate. anything you can think of that requires to be done to get an airplane done, women did it. there is no you cannot do it because your woman. they were expected to do everything. if a man have been in that job doing the same thing. from that aspect they learn to do things on jobs that they would never in their lifetime expect have the skills. they were very skilled in repair and doing handiwork, it was a real change for these women. the other side of the women is not just rosie the riveter, but the women air service pilots. those were the women who once those planes are manufactures just steps away, they were then flown off to different locations by women pilots, we had one of the largest contingencies right here at the long beach airport. that was the other aspect of what women got to do that they do not get to do before the war. soldiers and sailors did know what their wives are doing and partially because it was made into political rhetoric not only th

tumeric and greens and garlic and shallots. all of these things mean we will live a long healthy life with delicious food. >> fry it. >> we will brown it in coconut oil which is a healthy fat. >> i washed my >> we have kosher salt and i'll have pepper. this is chinese fivewhat we do with this is brown it in coconut oil. i have some that is browned >> can you use coconut oil? >> it is a healthy fat to cook you are doing anything with high oil, it is really good. we have some browned already. the next thing is we will take it out of the pan with the coconut if you add the veggies in. shallots. >> they are not diced. >> we will let them ill braze out. >> look at the ladies. of they they are waiting for us to finish. >> they taste so fresh and not greasy. >> all of the spices. >> garlic. >> garlic is in.s this? >> it is a nice spice. the nice fenel. add that in. we will add the chicken back in. will deglaze. that is chinese rice wine this is the liquid from the mushrooms. that is really good for the immune system. use the liquid wi

fresh parsley, chopped shallots salt, pepper... you smell wonderful. what's that perfume you're wearing? wine vinegar, olive oil fresh parsley... what? the salad dressing. oh, never mind that. i've got to know something else. you do? that appetizer-- the rice mold you made for the stuffed artichokes-- is that cooked in a saucepan would you excuse me a minute? again? i want to get my roast out of the oven. let me do that. no! the door's stuck. yeah. well, it's an old building and it always does that when there's too much weight near the door. you're kidding? no. sit down. i'll show you. okay. see? floor's all balanced now. jack, that rice mold did i cook it in a saucepan or a double boiler? both. both. both? i hope you don't mind me saying this it's a trifle wasteful. what? well, you see, the pan is totally unnecessary and it tends to absorb the healthful nutrients and a lot of beginners tend to fall into that group. beginner?! who you calling a beginner?! who are you? jack! oh, you don't like my cooking, huh? your cooking? maybe you'd like to try my sp

pineapples, onion, chilies, shallots, and coriander. chili, garlic and galangon. layer of rice noodles, banana flower, then the prawns and garnishes. the strained fish stock is brought to the table with the salad in separate bowls and combined just before eating. ♪ >> spicy for you? >> no, it's good. i love it. >> it is very spicy. >> oh, no, i like it. what i found when i first came to this part of the world, vietnam in particular, my palette changed. i needed an elevated level of chilies and heat. much of vietnamese cooking abides by principles of ying and yang. heat and cold. this one, a lobster dish with five spices, balances the coldness of the lobster with the heat of the spices. red onion, ginger, lemongrass and chilies are added to the boiling water to cook the lobster. once the lobster's cooked, it's presented in a bowl of lime leaves. and the stock is poured over it. whoa. that's beautiful. we're getting into this with our hands, i'm guessing. i like this. >> the winter here is unbelievable. it's very cold and wet and that's w

and shallots with the garlic nice and sweet. then you add one cup of risotto.slowly the starches come out so you don't to add fat or butter or cream. >> some people i guess are trying to avoid calories are saying "i won't have the risotto" but you're saying that would be a good choice. >> yes. and it's rice so it's gluten free and this way dairy free so it becomes vegan. >> what was that liquid you just dumped in there? >> a cup of prosecco. >> hoda, this has you all over it. >> you could do rose, any kind of light wine in this, especially for the summer but the ever ves sense in the prosecco makes it more elegant. especially if you were going to make it for a light dinner >> two or three minutes until the prosecco reduces a bit then you add vegetable broth. you can use chicken as well but then it wouldn't be vegan. so you add a ladle and a half full at a time. it takes about 15 minutes total for you to continue to add the liquid. you can see the rice absorbing the liquid. as it gets dry you add more liquid. 15 minutes, you've got this. >> look at that. beautif

we have apples and shallots, this is a little bit of cider. >> sure. >> put the cider in, reduce it until it's done by a half we're looking at here. >> beautiful. >> this is turkey stock or use chicken stock, reduce that by one-half and add golden raisins raisins and cinnamon. >> we'll get to the pine nuts. >> this is dried mushroom and fresh mushrooms, saute shallots. do you know what this is? >> wine? >> no. cherry, kind of a dry wine. we will put this in our turkey stock. >> this is unique gravy? right? >> it gets a autumn flavor. this goes in. leave all the mushrooms in there. beautiful pine nuts at the end. >> isn't that good? >> the last thing we have is herb gravy, tons of fresh herbs. >> i think we need one more taste tester. this is ryan's wife. brand new wife. >> nice to meet you. >> leslie. >> do you know seamus? >> we met. >> dig in. >> there's a ladle right there. >> he's got it. >> there you go. >> do it. >> perfect. >> okay. so it's a soup. turkey soup. >> seamus, good! let's try the other one. i'm using my finger. >> go to 30 other chefs on our plaza for a pre-thanksgiving

it is a tablespoon for two people of garlic and shallot. >> it smells so good. >> always smells good. we love peas. up all those little morsels of deliciousness. then we'll put heavy cream, like i said, it is for two people. i have penne i cooked. i cooked it the checko brand. for exactly s minutes. it comes out very aldente. what i'll do, once this starts boiling, i'll put the penne right in that. >> let our sauce thicken -- >> see how it is reduced down, has almost like a sour cream look to it. we'll put parsley in there for color. a little salt, even though you are adding parmesan cheese which we'll add our pasta to that. cheesy and delicious. go to our webse, wlos.com. click on the carolina kitchen link. send a self-addressed envelope to 110 technology drive. check us out on pinterest and check out glass onion in weaverville. >> yes, check out glass onion. >> looks beautiful. >> thanks so much. >> thank you. >> and that's what is cooking in the carolina kitchen. >> coming up tomorrow in the kitchen, no digging through you recipe file before your next party with collard greens, thi

shallots. >> they are not diced. >> we will let them go. they will braze out. >> look at the ladies. of they they are waiting for us to finish. >> they taste so fresh and not greasy. >> clean. >> all of the spices. >> garlic. >> garlic is in. >> what is this? the nice fenel. add that in. we will add the chicken back in. we will deglaze. that is chinese rice wine vinegar. this is the liquid from the mushrooms. that is really good for the immune system. use the liquid with chicken stock. this is going to go for 25 minutes or so. you add the chicken back in and cover it. after 25 minutes, i'll add in green. we have a ton of different bitter winter greens here. kale to mustard green. >> what about collards? >> very knew fresh ginger and turmeric. you can get turmeric. you get all of the nice aromatics. when it comes to longevity and long healthy life, one of the factors with a bit of coconut flakes on top. one of the things to reduce inflammatory foods. we have healthy anti-inn anti-inflammatory ies here. you have a lot of stuff for good health

lemon, shallot and salmon. you want to make sure that things that are raw like jalapenos, put those in here for me real quick. with jalapenos and shallots you want to break them down so there's lemon juice here. if you're going to make a guacamole or a salsa, steep in lemon juice, it takes away the harshness, the heat. >> has it been a minute. >> it's been a minute in tv world. we have dill and parsley. i'll have you season the salmon. heavy with the salt, heavy with the pepper. now you added your herbs, add your dijon, tobasco, hot sauce, anything you like. then i'll add salt. this marinade goes right on top of the salmon. unlike a lot of other salmon you have that's overcooked, there's something called albumin in the salmon, you ever see the white pockets that come out if you overcook it? low and slow, 225. that will keep it tender and beautiful. we'll add olive isle, which i can't find and it looks like this. hoda, just lather it like the sunscreen you put on over the weekend. [ laughter ] >> okay, hold on.

some shallots. smells great. >> it does. >> it smells so fragrant. >> and a little garlic. >> now, you're obviously the cook at home. are you always cooking so dapper? >> i know. >> i do. i like to be dressed up, and i'm opening a restaurant here in los angeles. >> you are? >> yes, i'm-- >> what? >> yeah. >> wait, you're breaking that news here? because we've been waiting for-- >> i am, at the montage beverly hills. >> get out! >> okay. >> and what about your sharp pocket square? does that ever fall in the pasta water-- >> never. >> (laughing) >> i'd love the iron chef to mess up once a little bit. >> some mushrooms. small mushrooms-- >> do you recommend any specific kind, or any of 'em work? >> this is-- these are beautiful honey caps. i have oysters, i have morels. it's just what you find, and i like these 'cause they're small and they really keep their shape. >> yeah. >> and they're delicious, and you know, you can identify it as a mushroom. i'm gonna salt it. >> and these seem kind of exotic, bu

i have some shallots warming up. you want to seed that for me? we don't have time on the "today" show because i'm sharing series. sharing is caring. shallots, butternut squash. the chicken brought. this cooks down for about 25 minutes. most importantly, clove and star anise is very strong but you want to take it out right beforehand and get your imme immersion blender. >> what's great, this is dairy-free. >> don't worry, tamron. >> she knows ecanxactlyt >> harry, throw yourself in front of tamron. >> most importantly, garnish. >> i'm out. i'll be back. >> tamron hall's dress provided by butternut. >> honey! come back! >> you can put them in little cups for hors d'oeuvres. >> this is really good. it is so good. really delicious. >> donna tetella, stephanie, th you so much. >>> get this -- mark your calendar. november 23rd over 30 chefs will be on our plaza for a pre-thanksgiving day celebration. it is going to be a thanksgiving chef-a-palooza. nobody has ever done anything like this. >>> guess what? >> we're seeing plenty of sunshine for youri tem

shallots, bacon and onions. took about ten minutes. now we've got maple syrup, some water, balsamic vinegar, we've got that sweet, little acid. we've got some dijon mustard and a little bit of worcestershire. want it to get thick, you want it to get syrupy. go into our blender for just a second. you still want it to be chunky. just a little bit. that's really about all you need. you don't want it to turn into a paste. you just want to break it down just a little bit. so now this, fantastic bacon jam, is going on our ultimate unbelievable breakfast sandwich. >> so this is what the jam looks yes. >> it looks beautiful. >> we've got our wonderful griddle. these things are amazing. they cook evenly, you throw them on top. you can get a lot of things on that. then with our fried egg. that is going to be the glory on this sandwich. we have our buttered bread. >> what kind of bread do you like? >> i love a sourdough. we'll do a whole grain today. but you can do any bread you love side down? >> i did because it has to go on to our griddle. now

. >> sharp cheddar, a little paprika, shallots, a little garlic. >> what kind of beer. >> amber bok,ounces goes in there. it's wonderful. easy to make. the recipes is on "world news now"'s faceb then down to the three-point line. this is my three-point meet baus. here we are. i have a choice of either beef, an turkey and even veggie. and what you can do is i set out three sauces. you can set out whatever you want. a little barbecue, buffalo, marinara. you can dunk in there. >> have a whole lot of veggie left over. >> probably so. these two will go first. you can mix and match whatever you want to with the sauces. finally we've got our slam-dunk dessert station. i love this. basically we have cream puffs down here. and for dipping or dunking i should say, i've got chocolate, caramel or even a strawberry topping. > hello, reena. >> i put on my party dress. >> you heard there was a party going on. reena is crashing the party. you like veggie. here's a veggie meatball. she will what you there. >> ladies first. >> i might have switched it out. >> you switched out the veggie meatball? >> n

pasta and fill with ricotta cheese that has been seasoned with herbs, salt and pepper clam nage 1ea shallot 1 ea leek 1 ea parsnip 2 ea celery 3 c white wine 20ea clams " slow cook the vegetables in oil for 5 minutes. " add the clams and white wine and cook until the clam open. clams from the shell and add shell back to the sauce " reduce by half and finish with extra virgin olive oil aaa unveils prestigious diamond awards for restaurants the state's only aaa five diamond winner in cincinnati just in time for valentine's day celebrations, aaa is pleased to announce that a cincinnati restaurant is the only aaa five diamond award winner in the state of ohio. orchids at palm court, inside downtown's hilton cincinnati netherland hotel, is also one of only 64 restaurants in north america on the exclusive list. the selection comes after multiple unannounced visits and evaluations by aaa inspectors with a final decision by a panel of experts. "having the state's only aaa five diamond restaurant is a source of great pride for our area," said cheryl parker, aaa corporate public affairs manager. we c