Kitchen Goddess

Celebrate Mom With Breakfast in Bed

Susannah Chen — Mon, 06 May 2013 17:20:57 PDT

This Mother's Day, instead of taking Mom out for brunch, do something that's friendlier on the wallet, and treat her to a homemade breakfast in bed. There's nothing more gratifying than watching her enjoy what you've created for her: a special meal that shows her how much you care. To get inspired, click through to see some of our best morning recipes.

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Gluten-free Vegan Christmas Recipes

be-healthful — Wed, 19 Dec 2012 02:54:08 PST

16 vegan and gluten-free Christmas recipes

Fourth of July: Giada De Laurentiis Recipe Idea.....Curried Chicken Sandwich with Radicchio and Panchetta

kty — Wed, 04 Jul 2012 08:23:17 PDT

Fourth of July: Giada De Laurentiis Recipe Idea.....Curried Chicken Sandwich with Radicchio and Panchetta

www.instyle.com

Ingredients

•8 ounces thinly sliced pancetta, about 8 slices
•1/2 cup plus 2 tablespoons mayonnaise
•1 tablespoon curry powder
•1 tablespoon freshly squeezed lime juice
•2 teaspoons honey
•1 1/2 teaspoons minced peeled fresh ginger
•3 1/2 to 4 cups diced roasted chicken (from a 2-pound store-bought roasted chicken)
•1 1/2 cups shredded radicchio
•4 ciabatta rolls

Directions

1. Fry the pancetta slices in a large skillet over high heat until crispy. Drain the pancetta on paper towels and set aside.
2. In a large bowl, combine the mayonnaise, curry powder, lime juice, honey, and ginger. Stir to combine. Add the chicken and radicchio and stir to coat with the dressing.
3. Slice the rolls in half. Spoon the chicken mixture onto the bottom halves of the rolls. Top with pieces of the crispy pancetta and the roll tops and serve.
Serves 4.

Reprinted from the book Giada’s Kitchen by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Photographs copyright © 2008 by Tina Rupp. Published by Clarkson Potter, a division of Random House, Inc.

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Fourth of July: Giada De Laurentiis Recipe Idea.....Couscous with Watermelon, Watercress, and Feta Cheese

kty — Wed, 04 Jul 2012 08:19:13 PDT

Fourth of July: Giada De Laurentiis Recipe Idea.....Couscous with Watermelon, Watercress, and Feta Cheese

www.instyle.com

Ingredients

•Kosher salt and freshly ground black pepper
•1 cup Israeli couscous
•Grated zest and juice of 2 lemons
•1/4 cup extra-virgin olive oil
•2 tablespoons honey
•1 (4-pound) piece watermelon, rind removed, flesh cut into 1/2-inch cubes
•2 (4-ounce) blocks feta cheese, cut into 1/2-inch cubes
•2 packed cups (2 ounces) watercress or arugula

Directions

1. In a medium saucepan, bring 3 cups of water and 1 teaspoon salt to a boil over medium- high heat. Stir in the couscous and reduce the heat so that the mixture simmers. Cover the pan and cook for 8 to 10 minutes, until the couscous is tender. Drain and set aside to cool for 15 minutes.
2. In a salad bowl, whisk together the lemon zest, lemon juice, olive oil, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the cooled couscous, watermelon, feta, and watercress. Gently toss until all the ingredients are combined. Season to taste with salt and pepper.
Serve immediately. Serves 4.

Reprinted from the book Weeknights with Giada by Giada De Laurentiis. Copyright © 2012 by Giada De Laurentiis. Photographs copyright © by Amy Neunsinger. Published by Clarkson Potter, a division of Random House, Inc.

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Fourth of July: Giada De Laurentiis Recipe Idea......Focaccia Lobster Rolls

kty — Wed, 04 Jul 2012 08:13:58 PDT

Fourth of July: Giada De Laurentiis Recipe Idea......Focaccia Lobster Rolls

www.instyle.com

Ingredients

•1/2 cup marscapone cheese, at room temperature
•1/4 cup extra-virgin olive oil
•2 tablespoons fresh tarragon leaves
•2 tablespoons coarsely chopped fresh chives
•Zest of 1 lemon
•1 teaspoon fresh lemon juice
•1 garlic clove, minced
•Salt and freshly ground black pepper
•1/2 pound cooked lobster meat (or diced cooked prawns)
•4 focaccia rolls (about 4 by 5 inches each)

Directions

1. In a medium bowl, stir together the marscapone and olive oil until combined and smooth. Stir in the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper.
2. Cut the lobster meat into nice, big chunks; if using prawns, peel them and cut into 1-inch pieces.
3. Add the lobster meat to the herb sauce and toss to coat. Divide the lobster mixture among the rolls and serve immediately.
Serves 4.
Reprinted from the book Giada's Kitchen by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Photographs copyright © 2008 by Tina Rupp. Published by Clarkson Potter, a division of Random House, Inc.

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Celebrity Chef David Myers's Rosemary Shrimp Skewers

kty — Tue, 26 Jun 2012 09:45:54 PDT

Claim to fame: Myers is the chef and owner of Comme Ca Los Angeles and at The Cosmopolitan of Las Vegas.

Celebrity Chef David Myers's Rosemary Shrimp Skewers

www.instyle.com

Ingredients

•24 shrimp, peeled (16-20 count)
•8 rosemary sprigs, leaves removed
•1/4 cup olive oil
•1/2 lemon, in sections
•sea salt
•fresh ground black pepper

Directions

1. Soak the rosemary sprigs in water for 15 minutes prior to preparation. 2. Skewer three shrimp per piece of rosemary, using the fat end of the sprig to go through the shrimp.3. Season with salt and pepper and grill 2-3 minutes per side until shrimp is just cooked (lightly curled and opaque). Actual time will vary due to differences in grills.4. When cooking is finished, remove from grill and squeeze the juice of the lemon over the shrimp.

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Celebrity Chef Alain Ducasse's Herb Tartines

kty — Tue, 26 Jun 2012 09:43:14 PDT

Claim to fame: Ducasse is the only chef to have three restaurants with 3 Michelin Stars. He oversees Adour and miX.

Celebrity Chef Alain Ducasse's Herb Tartines

www.instyle.com

Ingredients

•2 handfuls of arugula
•half bunch of basil
•half bunch of chervil
•one sprig of tarragon
•2 oz. Pecorino (or other hard sheep's milk cheese)
•1 or 2 tablespoons olive oil
•one clove of garlic
•whole wheat or multigrain bread, 4 slices
•black pepper, freshly ground, to taste

Directions

1. Remove stalks, wash and dry arugula.2. Pick off the smallest leaves from basil; set aside and finely chop.3. Wash and separate the leaves from the stalks of chervil and tarragon, and chop roughly.4. Grate the cheese.5. Combine all the herbs and cheese in a large bowl and toss.6. Season with olive oil and set aside.7. Peel the garlic clove, soak in olive oil and rub on the bread.8. Heat a non-stick skillet and lightly brown slices of bread on both sides.9. Spread herb mixture on top. Add freshly ground pepper. Serves 4.

Recipe and photo courtesy of Alain Ducasse's newest cookbook, Nature: Simple, healthy and good. ©Published by Rizzoli International Publications, Inc.

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Celebrity Chef Jose Garces's Tortilla Espanola

kty — Tue, 26 Jun 2012 09:40:33 PDT

Claim to fame: Jose Garces is one of the main chefs on Food Network's Iron Chef America. He is also the owner of Amada, Distrito and Chifa in Philadelphia.

Celebrity Chef Jose Garces's Tortilla Espanola

www.instyle.com

Ingredients

•6 tablespoons extra virgin olive oil, divided
•1/2 cup small diced onion
•1 clove garlic, minced
•2 eggs, lightly beaten
•2 potatoes, peeled, diced and blanched
•salt to taste

Directions

1. Heat 3 tablespoons of the oil in a sauté pan over medium heat. Sauté the onion and garlic until soft. 2. Lightly beat the eggs in a medium mixing bowl. Fold in the onions, garlic and potatoes. Season with salt and pepper. 3. Heat the remaining 3 tablespoons oil in a non-stick pan. Pour the mixture into the heated pan and cook on one side for 4 minutes. Flip the tortilla into another non-stick pan the same size.4. Bake the tortilla, covered, for about 10 minutes at 300°F.5. Serve the tortilla with garlic aioli. Serves 4.

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Celebrity Chef Wolfgang Puck's Spicy Tomato and Basil Bruschetta

kty — Tue, 26 Jun 2012 09:37:58 PDT

Claim to fame: Puck is the owner of Spago restaurant in Beverly Hills and has catered the post-Academy Awards celebrity banquet for the past 14 years.

Celebrity Chef Wolfgang Puck's Spicy Tomato and Basil Bruschetta

www.instyle.com

Ingredients

•12, 1-inch thick slices, country-style Italian bread
•3 tablespoons extra-virgin olive oil
•1 tablespoon roasted garlic
•3 tablespoons julienned basil, for garnish
•4 ripe tomatoes, cored and cut into 1/2-inch dice
•1/2 cup oven-dried tomatoes, coarsely chopped
•1 tablespoon Wolfgang Puck Tomato Basil Sauce
•1/2 cup julienned basil leaves
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•1/4 teaspoon crushed dried red pepper flakes

Directions

1. Pre-heat broiler or grill.2. In medium bowl combine fresh and oven-dried tomatoes, sauce, basil, salt and black and red peppers. Set aside.3. Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic.4. Brush over toasted bread slices.5. Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Garnish with extra julienned basil leaves, if desired, and serve immediately. Serves 6.

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Father's Day Recipes:Bacon Deviled Eggs, pork belly sliders and Lowcountry Iced Tea

kty — Mon, 18 Jun 2012 10:56:18 PDT

You know the saying about a man's heart and the ideal route to get there. So this Father's Day, why not skip the gift and let Dad unwrap something delicious instead? Oliver Gift, executive chef at Lowcountry restaurant in New York City's West Village, has two dishes to wow him. Check out the recipes below (paired with his Lowcountry Iced Tea)

Father's Day Recipes:Bacon Deviled Eggs, pork belly sliders and Lowcountry Iced Tea

www.people.com

Ingredients

Bacon Deviled Eggs (Yields 6)
18 eggs (hardboiled)
¼ bunch parsley (chopped)
1 sprig of mint (chopped)
2 shallots (small dice)
1 tablespoon Dijon Mustard
8 pieces/strips cooked bacon (save fat)
½ cup buttermilk
1 cup Mayonnaise
2 teaspoon white vinegar
salt and pepper, to taste

Pork Belly Sliders (Yields 8-12 depending on thickness of slice)
5lb Pork Belly (skin on/de-boned)
1qt sugar
1qt kosher salt*
Water

Assembly:
Oyster sauce
Potato roll
Coleslaw

Directions

Step 1: Halve all eggs, setting 6 halves aside. Finely chop remaining egg whites and all the cooked egg yolks and mix together in a bowl. Step 2: Add the parsley, mint, mustard, shallots, Dijon, cooked bacon & fat, mix evenly. Step 3: Add the buttermilk, mayonnaise and vinegar until egg mixture is loose but not very loose. (Mixture has to keep its shape in the remaining egg whites.) Step 4: Season egg mixture to taste with salt and pepper. Put in a piping bag (cut corner off a plastic bag) and pipe into remaining egg whites (halved). This dish should be only served when the egg whites are at room temperature and the filling is cold.

Step 1: Lightly score pork belly skin Step 2: Mix together salt/sugar evenly and rub all over pork. Step 3: Place the pork skin side up in a metal container, then cover in plastic and place in refrigerator for 1-2 days. Step 4: Rinse pork off, skin side up, and cover with hot water. Once covered with water, place a piece of parchment on top and then cover with tinfoil. Step 5: Put the wrapped pork belly in oven at 500 degrees and cook for approximately 2.5 hours or until a spoon can push through pork with no resistance. Step 6 (Optional): Once cooked remove pork from water and place in the middle of a sheet tray. Then put parchment paper on the pork skin and put another sheet tray on top. Use weights to press pork for 24hrs. Step 7: Cut pork into rectangles of a thickness of your choosing. Step 8: In a pan with no oil gently crisp up on side of cut pork to a light brown. Remove from pan and brush with oyster sauce. Put the pork onto a potato roll, coleslaw on top and enjoy. *Salt must be kosher otherwise it will be too salty once cured.

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