This year we have added a succulent slow roasted turkey recipe to the repertoire along with a gorgeous recipe for gnocchi from the divine Ruthie Rogers and her peeps at The River Café. When we were doing the recipe testing we were left with so much turkey, we decided to address an age-old problem…what do we do with all of it? We came up with two absolutely delicious ways to turn your extra bird into lunch and dinner over the weekend that are far from the ordinary sandwich.
When I can steal a quiet moment I like to peruse these websites for inspiration and/or great buys. A couple are invite-only so we have hooked up a special entree to them. These people are contributing something great to the world of food, fashion/art, and home and health.
Not so long ago, in October 2006 to be exact, Mary, Clare, and Crystal wanted to bake all day and night, experiment with new recipes, and make their favorite stuff but they knew there was no way on planet Earth that they could eat all the sweets they wanted to make. They had to come up with a way to share. So they founded Treat Street.
Bibimbap, which roughly translates to “mix it up,” is essentially a rice bowl that you can adorn with whatever toppings you like. It’s a great vehicle for leftovers—a veritable ‘kitchen sink’ kind-of meal. The key is the Spicy Miso Sauce, which ties all the various parts together.
One of my dearest friends in the world is an Italian gentleman by the name of Giancarlo Giametti. He is the longtime friend and business partner of fashion legend Valentino Garavani, another dear friend. Giancarlo lives in incredible style—I’ve never seen the likes of it. GG, as he is affectionately known, has an amazingly talented chef who makes rustic Italian food to die for. I asked Pablo to let us into his kitchen to share my three favorite dishes, the ones that can get me over there on the darkest and rainiest of London nights.
This week I bring you five recipes for a stress-free luncheon or dinner party. Four of these beautiful antipasti can be served at room temperature, which almost eliminates the stress of cooking for friends (or at least it does for me). You can serve this with a lovely cold white wine for an entirely vegetarian feast, or you can grill some tuna or steak if you want to make it a more substantial meal. Your grill will already be fired up to make bruschetta, my favorite food in the world.
My friend Tamra Davis and I have so much in common, it’s ridiculous. We are both mothers of two small children, in the film business, are passionate amateur cooks, have an obsession with Vegenaise, and have a similar food ethos. Like most of us ladies out there, we are also attempting to balance it all. Tamra is a great cook, and after she had children, she became concerned with her family eating well and being healthy. She started developing family-based recipes and then she started sharing them with her friends. She has written an AMAZING self-published, purse-sized cookbook that is easy to bring with you to the market. She also does an online cooking show that I have gotten very into. It shows her cooking easy, delicious recipes to feed the whole family (including the Beastie Boys and their kids). My faves are the combo meals (another idea we have in common), where she makes something great for the kids and at the end tweaks it with some more sophisticated flavors for the adults. It’s really brilliant. I asked Tamra to share a bit of her philosophy and some of her recipes. She is an inspiration to me and she rocks.
This menu was as fun to come up with as it is to eat. They say oysters are an aphrodisiac but as shucking a raw one can be lethal, I steam mine just until they open and I can easily pry off the shell. They are easy to prepare and look very impressive on the table. The poussins (Cornish hens) require very little by way of preparation. The artichoke makes a great side and the heart is the best part. The molten chocolate cakes are also quick and very sexy, oozing with chocolate on the plate. Happy Valentine’s Day.