Thursday, May 24, 2012

Richard Blaise and Me KP 5/24

Here is the set up I did for Richard Blaise' segment, with the help of Salvatore, Nina and Marty
 Amazing Stagehands extrordinaire!

                               Photo by the awesome Sarah Food Segment Producer! Many Thanks Sarah!!!

Wednesday, May 23, 2012

Vinaigrette Dressed Potato Salad for Your BBQ's and Picnics

I love this potato salad. It is a staple at all of my picnics and BBQ's. It is simple to make and is a very nice contrast to my cole slaw and great to serve together at a back yard feast. This goes great with grilled meats, fried chicken or griiled fish. Serve it warm or at room temperature.

2 LBS. small New or Yukon Gold Potatoes halved or quartered.
1 1/2 TBS. Dijon mustard
1/4 c shallots minced
2-3 TBS. chopped fresh dill
2-3 TBS. finely chopped parsley
2-3 TBS. chopped chives
1/4 cup small capers (optional)
1 tsp. finely ground black pepper
2 tsps. salt
6 TBS. olive oil

Place the halved potatoes in a large pot covered with cold water. Cover the pot and place on the stove over high heat. Bring the potatoes to a boil and cook for 10-15 minutes until the potatoes are tender but not breaking apart.
While the potatoes are cooking prepare the dressing. In a large bowl add the mustard, shallots, herbs, salt and pepper, and capers if using.
Whisk in the olive oil to form a nice thick dressing.
Drain the potatoes well and let cool slightly. Place the potatoes in one layer on a clean towel on top of a sheet pan. Gently toss the potatoes on the towel to dry off all the water. Place the dried, warm potatoes in the bowl with the dressing, toss with a rubber spatula. The potatoes will break up a bit.
Serve with your favorite BBQ fare along with my cole slaw!

Recipe, photos and writing by Karen Pickus 2012
Courtesy, Karen Pickus 2012

Wednesday, May 16, 2012

The Wolf and I at GMA May 7th.. Fun at work!

The morning I set up his demo of Mediterranean Strata with Sweet Italian Sausage and Asparagus Risotto. That evening he received his lifetime achievement award from Robin Roberts at the James Beard awards. Yeah Wolfy!!

Photo by Pamela Brunson 2012

Wednesday, May 9, 2012

Strawberry Shortcake for Mother's Day

Strawberries are in season now. What better application than shortcake with lofty cream, some spiked syrup, ripe sweet strawberries, to celebrate Mom. This is a simple cake you can make a 10 inch cake to feed 15-20 or 2, 6" cakes and freeze one for another time. The 6" cake will serve 6-8. This cake is light, moist and delicious, perfect for Mom on Mother's Day. What better way to show your love.


5 large eggs 
3/4 cup sugar
1 pinch of salt
1/4 tsp. bakiing powder
3/4 cup cake flour

1 pint strawberries, 1 1/2 pints for a 10"

1/2 cup sugar
1/2 cup water
3 Tbs. Orange liquor, if desired

3 cups heavy cream
4 Tbs. sugar
1 TBS. vanilla, 1 1/2 TBS. vanilla for a 10" cake

Beat the eggs and the sugar in an electric mixer with the whisk attachment on high

until thick and the batter leaves a mark when you draw a line with your finger.
(Beat for 5-7 minutes).

Sift the salt, baking powder and flour, together on a piece of parchment.

Carefully fold in the sifted dry ingredients with a rubber spatula.

Place the batter into 2 well buttered and flour dusted 6" or 1- 10" cake pans.

Bake in a 350 degree oven for 40 minutes until cake gently springs back when touched,  it is a golden yellow color and the cake has pulled away from the sides of the pan. Let the cakes cool in the pans for 20 minutes. Then remove from the pans and cool the cakes completely.

Make a simple syrup with 1/2 cup of sugar and 1/2 cup of water. Bring to a boil, in a small sauce pan, until sugar dissolves.
Let the syrup cool completely. Cut the cake into 3 layers. Add 3 Tbs. Orange liquor to the syrup if desired. Divide syrup in half. Brush half of the syrup on the 3 layers.

Select 8 nice small strawberries for the top of the cake for each 6 inch cake. 12 for a 10 " cake.
Slice  the remaining strawberries. Put the remaining syrup on the cut strawberries.

Whip 1 1/2 cups of cream with 2-3 Tbs. sugar and 1 TBS. vanilla for each 6" cake or 3 cups of cream for a 10 " with 4-5 Tbs. sugar  with 1 1/2 TBS. vanilla. Place about 1/4 cup of cream on 1 layer, top with half of the sliced strawberries. Repeat.

Cover the whole cake with the whipped cream and garnish with the whole strawberries. Refrigerate until ready to serve.

Recipe writing and photos by Karen Pickus 2012
Courtesy Karen Pickus 2012

Friday, May 4, 2012

Fun at Work with Rachel Ray

Photo Courtesy the amazing Sal Branciforte, 2012. Thanks Sal

Finished Slaw

Finished Slaw
Ready to eat!