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!!!

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

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

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.

Ingredients

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

Fun at Work with Rachel Ray

Photo Courtesy the amazing Sal Branciforte, 2012. Thanks Sal

Pistachio White Chocolate Cake

This cake is amazing..  A grown up cake I might add. I got inspired to make this cake because my brother loves pistachios and it was his birthday recently. I thought white chocolate would go well with the pistachios and boy does it! As a confirmed chocoholic white chocolate is seldom my go to fix. But let me tell you it is an amazballs combo. Make this cake for a friend or loved one and they will be thrilled. I also made this for my cousin for his birthday this past weekend. I pared it with my homemade chocolate ice cream.

Make this for your favorite birthday girl or boy and it's a party!

Ingredients

8 oz. shelled pistachios, ground in a food processor
8 oz. premium white chocolate, ground in a food processor
6 oz sweet butter (1-1/2 sticks) softened
1/2 cup sugar
4 large eggs separated

Softened butter for the pan, about 2 TBS.

Method

Preheat the oven to 350 degrees. Butter liberally and flour a 9-10" cake pan with a removeable bottom or cut a piece of parchment to fit the bottom of a 9-10" cake pan. Butter the sides liberally, make an x on the bottom, place the parchment on the x and press. Butter liberally and flour the top of the parchment.

Cream the butter and half of the sugar together in an electric mixer. Add the egg yolks and cream together until thoroughly combined.

Add the ground pistacios and white chocolate and mix thoroughly. Place the mixture in a separate large bowl. 

Clean and dry the mixer bowl. Place the egg whites in the mixer bowl with the whisk attachment.

Add a pinch of salt. Beat the whites on high until they begin to be frothy. Slowly add the remaining sugar until the whites are stiff but not dry. Fold the whites gently into the pistachio mixture. Place the batter into the prepared pan. Place into the middle of the preheated oven. Bake for about 1 hour until

the cake is firm and springs back when it is touched in the center and pulls away from the sides of the pan. Let cool for about 20 minutes. Remove the cake from the pan. ( Let the sides drop from the pan).

You can leave the bottom on.

Cool the cake completely, dust with confectioners sugar. Serves 15-20. Serve with homemade or store bought ice cream.

Recipes, writing and photos by Karen Pickus 2012

Courtesy Karen Pickus 2012

Olivia Newton John! FUN at work

   

                                                     Photo by The amazing Ida Astute

                              Walking Olivia Newton John through her demo today.

Photo by the incomparable Steve, Camera Operator extraordinaire!

                                                        Photo by the amazing Ida Astute

                                 

The lovely Olivia Newton John, the stunning Sarah Kunin, awesome food segment producer and me KP.

Photo of Steve and writing by Karen Pickus 2012
Courtesy Karen Pickus 2012

The wonderful world of Brisket

I am about to venture into the wonderful world of brisket.

I got me some organic first cut pieces. 5 to be exact and It totals about 10 Lbs.
This is the sort of dinner I make once a year for a crowd. You can freeze it in pieces and warm it up for several meals or make a big vat for a fun party. You can make it ahead, slice it cold, warm it up and you have time to spend with your welcome guests.

I will season the meat very well with course grain sea salt and fine ground black pepper. I then dredge it in flour and brown the meat in a very hot oven.

Ingredients

1/4 cup olive oil

10 lbs. Brisket first cut well trimmed

1 Tbs. coarse grain sea salt or kosher salt

freshly ground black pepper

1 cup flour

15 carrots, peeled cut in half and cut in half lengthwise

5 stalks of celery washed and cut in half

10 onions sliced thin

1/2 cup peeled garlic cloves

1 bunch thyme

4 bay leaves

1 6 oz.can tomato paste

1 bottle dry red wine

10 cups good quality beef broth

salt and pepper to taste

Method

Preheat the oven to 500 degrees. Add the olive oil to a large roasting pan and place into the preheated oven. Season the meat liberally with the salt and pepper. Dredge each piece in the flour, shaking off the excess. Place in the hot oil and brown in the oven. This takes 7-10 minutes per side. I brown the meat in batches, 2 at a time until all of the meat is browned. I use 2 pans.

 I set aside the meat on a platter. I then add the onions, garlic and herbs to the pan. When the vegetables are browned ( another 7-10 minutes). I add the wine, the tomato paste, and whisk it in, the carrots, celery and the broth. I divide this evenly between 2 pans. I add the meat back in and I season the whole thing with salt and pepper. I then cover the pans with foil. I lower the oven to 350 degrees. I braise the brisket in the oven for 1 1/2 hours. I turn the meat over and braise it for another hour to 1 1/2 hours.

I remove the meat. I let it cool. I strain the sauce from and vegetables, save and cool everything. I place everything in the refrigerator.

The next day I slice the cold meat. Preheat the oven to 350 degrees. I place some of the sauce and all of    the vegetables back into the clean roasting pan. I place the sliced meat in the pan with the vegetables and some of the sauce. I cover it all with foil and reheat the brisket for 30 minutes. Heat the remaining sauce in a pot.

Place the sliced brisket on an attractive serving platter with the vegetables and serve. Pass the sauce along side in a boat.

Serves 15 

Recipe, writing and photos by Karen Pickus 2012

Courtesy Karen Pickus 2012

Anthony and Josh's Wedding Cake

Check out the May Issue of Brides Magazine. My good friends Josh and Anthony's wedding had a full page article. My gift, the cake I made was featured in the article! I knew the guys loved chocolate and they were having 175 people so I whipped up a 3 tiered rich chocolate ganache cake, covered with fresh berries, and two 14" cakes on the side to be sure all of the guests had plenty.  I knew they would love chocolate with creamy frosting and the natural scrumptiousness of paring all kinds of fresh berries made it an exuberent expression of JOY! What a beautiful wedding it was and what fun we all had!

Check out the May Issue of Brides Magazine. My friends Josh and Anthony's wedding had a full page article and my gift the cake was featured!

Magazine article and Magazine Photos by Brides Magazine

Photos and writing by Karen Pickus 2012

Courtesy Karen Pickus 2012

This Cole Slaw goes with your best picnic or BBQ fare

I love this slaw. Its great for picnics, magnificent with BBQ. The tarragon gives a delicious liquorish   flavor and the chives a delicate onion. It has rich flavor and crisp texture sure to add delightful crunch.

Add this slaw to a weekend repast and you are sure to get raves.

   

For the dressing

1/2 cup very thinly sliced chives

1/2 cup very thinly sliced tarragon leaves, off the stems

1/3 cup homemade or store bought mayonnaise
2 Tbs, juice of 1 small lemon
3 Tbs. sugar
1/4 tsp. salt
ground black pepper to taste

For the Slaw

6 cups cabbage, sliced thin, about 1/2 medium cabbage
1 tsp. salt
1/2 cup shredded carrots

Method

Whisk together the dressing ingredients. Combine the sliced cabbage and the salt in a large bowl. Add water to cover. Let stand together for 10 minutes, this begins to soften the cabbage so that it absorbs the dressing more readily. Add the shredded carrot to a large bowl. Rinse the cabbage in cold water. Drain and dry the cabbage in a salad spinner. Add to the bowl with the carrot. Pour the dressing over the cabbage and toss together until thoroughly combined. Place in a serving bowl and refrigerate until ready to use. Toss again before serving.

Serves 4

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