Tuesday, January 10, 2017

Ina Garten's Smoked Salmon Pizzas from "Cooking for Jeffrey"


Ina Garten, the Barefoot Contessa, is out with a new cookbook: “Cooking for Jeffrey” (A barefoot contessa cookbook, Clarkson Potter 2016).  It is her tenth cookbook and it’s about as personal as any one she has ever written. After all, the “Jeffrey” in the title is Ina’s husband of 48 years and counting. They married when she was 20 and he was 22.  This book is as much a story of their relationship as anything else.  And of course, it’s a repository of Ina’s distinct style of cooking: simple, straightforward and easy for the most amateur among us to pull off.   There’s an expanded number of cocktails and accompaniments in this volume and an entire 28 pages devoted to bread and cheese and 47 pages of desserts.  And just in case, you think the couple does nothing but nosh, there’s a list of 12 of Jeffrey’s ‘all-time' favorite dinners that cross-references recipes from all nine previous volumes.  Since I like to start at the beginning, the first recipe I tried was nestled into the Cocktail section.  It was for a Smoked Salmon Pizza and Ina didn’t actually invent the recipe herself.

Monday, January 9, 2017

Come along for a Cooking Class at Sea and take home recipes for Lobster Cakes and Coconut Profiteroles! My latest article for The Daily Meal has arrived!


Learn to Cook Like Viking Ocean Cruises’ Chef While on Board
Jan 6, 2017 | 4:54 pm
Staff Writer
Viking Ocean Cruises’ hands-on cooking classes beat the competition, hands down.

A Hands-on Approach is key to Viking Ocean's Cooking Classes. Photo by Monte Mathews

Cruise ships have jumped on the culinary bandwagon in a major way. There’s virtually no  major cruise line that doesn’t offer cooking demonstrations, wine and chocolate tastings, even celebrity chef appearances. But for those of us who want to get our hands dirty, the selection becomes far more limited. The “Big Three” — Carnival, Norwegian, and Royal Caribbean — confine their culinary arts offerings to shore excursions only. Then there are the ships where you can look, but not touch, at demonstration kitchens where cooking “classes” consist solely of watching the pros and, with any luck, sampling their dishes.

On Holland America, Food and Wine Magazine partnered with the cruise line in its Culinary Arts Center. Celebrity cruises paired up with Bravo TV to present “Top Chef at Sea” events on many sailings. Disney, Princess, Seabourn, and Crystal all offer cooking demonstrations among their enrichment activities. Princess, for example, offers “Chef’s Table” at sea as part of the ScholarShip@Sea program. Passengers are invited into the ship’s galley where chefs reveal their favorite recipes. But what none of these lines offer are hands-on opportunities to touch, feel, and work with the ingredients — to actually cook something.