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

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

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

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

. >> 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

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

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

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

mushroom / chicken liver / grana padana " oyster mushrooms roasted mushrooms, garlic, butter, thyme, shallot, salt, " foie emulsion basically foie butter, mushroom stock, disintegrates into sauce " grana padana- sauted into sauce, and finished on dish " thyme leaves tossed in after pasta is cooked 1. chicken livers- dry livers, then sautee in extra virgin olive oil until cooked through. around two minutes chill livers in refrigerator. once chilled then blend with equal weight of butter. ex: chicken livers weigh 1oz, add 1oz of butter to match as evenly as 2. mushrooms- hand heat pan, then add small amount of grape seed oil, add small amount then sautee. once cooked around edges add a clove of garlic, a sprig of thyme, and a tablespoon of un- salted butter. stir constantly until golden. strain off all fat and reserve mushrooms. 3. bring 2 ounces of vegetable stock to simmer in a large sautee pan. once stock bubbles, add 2 ounces of liver butter. at this point drop pasta in water fresh pasta, not dried once butter has melted, add add pasta when aldente allow pasta to cook in sauce for at least

take it out then put in some garlic, a little bit of shallots. and then your tomato sauce. that up, add herbs and you get this beautiful pasta with a little bit of cream in there too at the end. it's just delicious. it bes a lot of people. easy to do. >> i'm drooling. >> how about movie with a it is valentine's day. you could watch willy wonka and the chocolate factor or chocolate would be another movie into it looks like black pepper but it's chocolate. >> i bought kettle corn. microwave that. you bought it in the bag. sprinkle a little cocoa over it. you've got your popcorn with your movie. also chocolate, here's a fun idea. this chocolate decadence. it's beak a flourless chocolate cake with a little bit of raspberry sauce garnished with fresh raspberries. see what you think of that. is that rich and delicious? very easy to do. here's a fun idea. red wine in a chocolate rimmed glass. beak take some chocolate chips, melt them in the microwave and dip the rim of the glass in there and it sets up right away and pour in a merlot, cabernet. it's just delicious. every time you

a little bit of shallots. >> mayonnaise is going to holdtother. >> regular. >> the good stuff. >> okay. >> then we mix that all up really well. better if you do it with your nds. >> get in there. >> get in after it. >> i should make y'all do this. i don't know how i ended up doing it. recipe. >> form it into hot dogs. >> , my god. >> go ahead and say it. i know it's coming. >> it's interesting. >> yeah. >> yeah. >> all right. but the good part about it is th aorat -- you can tailgate. a lot of times you have -- >> good. on the grill, so you can make a lot. >> okay. >> why did you put this thing on top of it? e lid when we grill because we want it to be smoky and tasty. when you grill, always shut the lid. >> okay. >> these are all ready. now, i'm fwog have -- you can at least do this. >> let us, toe mate wroe. >> lettuce, tomato. >> break it up a little. >> when the protein starts coming out of the dog like that, that's when you know it's ready. seriously. go like this. >> do it. >> do it. >> like this. >> that's okay. >> relish, cheese. what not. >> kath, make your -- >> what you like

and then it was the result tell with the shallots. let's get a little translucent in there. this is the bottom cup of the boiler. and then we add a little colorlo to it. rosetta was a little trickier is a little trickier to make and rice.. or other starches? >> yes. you get all the flavors into the rice g and slowly with the vegetable stock. we are and i kind of like going. i did not mention the other two courses with a monster stuffed artichoke or banana proper peppers stuffed with the begin and forth dessert is your favorite chocolate mess. are there we go it looks fabulous. and i'm telling you i am always blown away by what i am going to eat. a so we are think thinking. and then at i eventually figured out there how do we do that?en at and then we would probably put result though. i'm telling you. it is the courses and we have the $30 price.prices between $30.40 we are doing $30 for three-course is a great value it will be a great week. a great busy week for us. >> they know how to do it right. absolutely. we have bobby collins the there. but for food we will have a surf

the shallots and garlic. >> thank you. >> you need to come to my house. we know wine helps u live longer. >> it actually does. if you look around the world, almost every culture who has sedentary, they have wine as part of the meals. >> thank you for having me. >> if you like to -- it is tough to talk with your mouth full. if you like threcipe, go to today.y.m/food. we are back pb&j. it's just pb&j. unless you make it right. then it becomes a sandwich as mighty as it is humble. easier to make than a mistake. as simple as a sunny day, but just as perfect. when you make a pb&j with smucker's, that's the difference between ordinary everyday and exquisitely delicious in an everyday sort of way. look at this sweet face. so sweet. ok, we're going to need a napkin gooey, flaky, happy. toaster strudel. wait... wait... perfect. at del monte, corn is packed at the peak of freshness with just water and a dash of sea salt. nothing else. so it's alalnatural and delicious. hello my love! the flame is out... ugh...today the flame is out, tomorrow my attitude... your mot

with a little garlic shallots. salt and pepper and olive oiloi really good stuff here. good stuff.. again guys goo it's just you knowkno you know what this taste so goodgood it's hard to really concentrateeal on what we're supposed to say.ly con keep talking chef. one other thing that i do here here is couples love to learn also soo s i go to a couple's home we cancan do a couples cooking class.g c the couple come in and i bring everything we all cooked n and give them recipe packets recipets that we sit and eat together. together. they eat and i clean. we didn't touch on the desert we're not there yet. cobbler martini.ma peach cobbler and martini glass.rt simple and easy really reallyly r good. got to try a little bit of this lobster. this is incredible.hi i'm not eating meat's today foray fo lunch. pass it over.r i'm kidding. i'm you are eating for two. kiddin my goodness.dness. what are you going to do for ther misses this valentine's day.alenti day. that's the great. we're going to do something.s usually i just kind of bringbring home something and we cook andand we watch the al

go back t m time in paris when i srted wor at yo come in shell bang, next minute you're peeling shallots. you get bind the li, y g this big, beautiful, white french hat. i don' kno what it iswithhe frenchg,hi hats. jmymaybthey'rshort? seems taller if you he a big hat on? >>r elsewhere. [ laughter [ applause ] >> j: . >> i was excited about keeping this hatclean. wednesday ght, middle of service. onofhese fre bleep ] comesal lerally dropped an egg on top oy hat. standing e cook coe ar couldeeall th [ bleep ] -- >> jimmy: cracked itnto yr hat? >> i was so pissed off. job the next three days was to sling pion both fgers into the back side, pull out t hrts andivs. they're delicious, come on. i stored these things. i stored them outside. these things are getting smy i thought, right, you little bastd. monday hadhings wr up- jmy: the lang >> no, the livers and the hearts. i went up,ban topis head you could s thisrench guy's face like frothing. >> jimmy:ide eve mess with you again? >> no, no, he left a weelater. >> jimmy: did. you drove himout of tooking altogether. his kidsavenad a meal i who

you make a chili paste with chilies, garlic, shallot, shrimp paste and tomatoes.hat for you. okay. >> oh, yeah. the nam prik is awesome. >> isn't it delicious? this rice is grown here in the village. you just kind of make a little spoon-shaped ball with it. >> now, what's the famous greeting? is it have you eaten yet or have you had rice? >> it's both. literally it means have you eaten rice yet. but what it really means is how's it going? >> it is assumed that if you haven't eaten yet, things are not going well. if you've eaten, rice is such a fundamental component. >> eating is synonymous with eating rice. to eat a meal without rice would be unthinkable. >> what makes their whiskey special? >> because of the flavoring that they add to it. >> conveniently, our hosts in addition to having provided us with a fine meal, just so happen to run a distillery out back. >> they use a spice mixture they add to the yeast balls, let it ferment for five days, then she smashes it with a wood mallet. >> thai rice whiskey, lao khao, bucket of hootch, whatever you want to call it,

garlic flavored olive oil, shallots, and garlic. i like to start out dishes like this with these two ingredients. they add a lot of flavor. saute those a little bit, and we will throw in some of our thinly sliced mushrooms. these will take about 30 seconds to a minute to cook down. mushrooms to have quite a bit of moisture so they take a little bit of time, but if you get a nice high heat, you can get a color as well. alyx: mushrooms are something that also add a lot of healthy stuff. it adds flavor and texture. chef andrew: the more vegetables you can throw in, the better you will be. we are going to throw in some fresh kale. that is the hot vegetable for the past few years. i like to put it in saute is because it holds up so well in heat. alyx: spinach will break down. chef andrew: you can also eat it raw in salads with a nice vinaigrette. it has a lot of different options. alyx: some of your recipes could switch out spinach for kale, or use both. chef andrew: absolutely. then we are going to throw in these are just canned white b

back to my time in paris when i started working at you come in say hello,xt minute you're peeling shallots. you get behind the line, you get this big, beautiful, white french hat. i don't know what it is with the >> jimmy: maybe they're short? seems taller if you have a big hat on? >> or elsewhere. [ laughter ] [ applause ] >> jimmy: . >> i was excited about keeping this hat clean. wednesday night, middle of service. one of these french [ bleep ] comes along, literally top of my hat. i'm standing there cook recognize are i could feel all this [ bleep ] -- >> jimmy: cracked it into your hat? >> i was so pissed off. days was to sling pigeons. both fingers into the back side, pull out the hearts and livers. they're delicious, come on.things. i stored them outside. these things are getting slimy and green. i thought, right, you little bastard.ngs wrapped up -- >> no, the livers and the hearts. i went up, bang, on top of his head. you could see this french guy's hing. >> jimmy: did he ever mess with you again? >> no, no, he left a week later. >> jimmy: he did. you drove him out of tooking altog