This morning on GMA we did a segment on salad.

Here you can see my hands tossing the salad on the Jumbotron in Times Square on Good Morning America. 

It was a very busy day @GMA today. We had the Editor from Shop Smart Magazine on the show, talking about fast food salads. I had to reconstruct salads from 6 fast food chains plus show how to make your own salads at home with all the fixin's and set up how to make dressing. Joe, my right hand, was in rare form today so I thought I would reward him with a few shots of his amazing self. Katie the producer for the segment asked me to toss the salad for the 8 o'clock open. I was delighted to oblige. Robin liked a few of the salads from the segment, so I brought some up to her dressing room with Quiana's (Robin's producer) help. On the way I was startled by Katie's good cheer and proceeded to drop the dressing all over the floor and walls of the corridor. Katie and Ali cleaned it up without a moments hesitation and with such kindness in there usual joking manner. They came back to the office in my car and I was able to get these beautiful shots of these adorable and gifted girls!

Katie and Ali in the back

Tracy up front in the car

Photos and text by Karen Pickus

Courtesy of Karen Pickus 2010

Tips of the day, I would like to share with my readers.

#1 The other night I only had unsweetened chocolate in the cupboard and I wanted to make chocolate sauce, so I scalded 1/2 cup of milk with 4Tbs. sugar, make sure the sugar disolves, take the pan off the fire, then I whisked in 8 ounces of chopped chocolate to make a velvety chocolate sauce for my homemade ice cream. Add more milk if necessary to get desired consistency.



#2When opening a tricky bottle.... use a nutcracker to twist it open. Like my husband did with this maple syrup bottle. He thought of it!


#3  If you have trouble putting a cork back in a wine bottle use a beer cap. The bottle must be kept upright and it won't seal it like a cork but at least it will keep the contents covered. My husbands tip.


#4 When making polenta, if you make it with haste, and it seems a bit lumpy, like I did the other night, carefully place the contents in a food processor and pulse until smooth. Then place back into the pot and continue cooking.

Photos, text and drawing by Karen Pickus
Courtesy Karen Pickus 2010

Oaty Scones

It is Sunday morn and I have a hankering to make scones. So I thought it might be fun to try to make them with oat flour, rolled oats, buttermilk, and riddled with raisins 'cause my husband loves 'em.  It is a dreary, rainy morning. Day light savings, to boot! (Spring ahead). Let's say I need something to brighten every corner.  Follow me into my kitchen so we can get started.

                                                                                                                          

Ingredients

2 cups oat  flour
1/4 cup rolled oats
1/2 tsp. coarse grain sea salt
1 Tbs. baking powder
1/4 cup rolled oats
1 1/2-2 cups raisins

1 cup buttermilk
1/4 cup maple syrup
1/4 cup rolled oats

Method

Preheat the oven to 400 degrees. Place a sheet of parchment on an 18x24 inch sheet pan.
Combine the oat flour, the sea salt and the baking powder in a medium size bowl, with a wire whisk.
Toss in the raisins and the rolled oats with your hand.

Combine the buttermilk and maple syrup right in the liquid measuring cup.
Pour over the already mixed dry ingredients. Use a rubber scraper to make sure you add all of the syrup. Combine with your hand until the dough forms a mass. Place on a lightly oat floured board.
Knead only a few times until the dough comes together. Pat into a 7-8 inch round. Pat the top with a slightly wet hand. Press on the remaining 1/4 cup of oats.
Cut into 8 equal wedges.
Place on the parchment with a lightly oat floured metal spatula equa-distant apart.
Put into the hot oven and bake for 13-18 minutes, until golden on the bottom and when you break them open they have a bread-like consistancy and not sticky. Let cool slightly and serve with tea, coffee, jam and butter, or alone. Put the remaining cooled scones in a resealable plastic bag. Store in the freezer (a pastry chef's best friend) if there are any left, and serve warmed up another day.

Recipe and Photos and Text by Karen Pickus
Courtesy Karen Pickus 2010

Some more about GMA behind the scenes on 3/12

You know it takes a village to put on a show like this, in case one was not aware by now. Here are more of the illustrious members of this wonderful village. ( This does not yet include everyone, although I am gonna continue to give it  my best shot!

Here I am telling Sam how to make the dressing I put on the salad. Eddie,  Amazing Stage Manager , took this photo.
1 part red wine vinegar to 3 parts the incredible olive oil, some coarse grain sea salt and freshly ground black pepper. That's it! The greens and vegetables were

baby spinach, romaine, frisee' arugula and radicchio. Sliced cukes, grape tomatoes, red, yellow and orange peppers.

Emeril took this shot of me getting the table ready for the tips, that will air next week.
Mary, and Eddie are there too!

Photos except where stated by, Karen Pickus
Text and recipe by Karen Pickus
Courtesy Karen Pickus, 2010

3/12 Continued

We also had the pleasure of Having Becky Worley do a segment today. She has the most cheery on air disposition, and presents some of the most interesting and cutting edge info.

              Here is Becky hamming it up before the segment.

 

                                             Becky painting the wall with her special sponge

                                           Becky presents to Robin with interested audience members looking on.

Photos except where stated by Karen Pickus
Text by Karen Pickus

Courtesy Karen Pickus 2010

GMA 3/12

Today our friend Emeril Lagasse, our food correspondent, was on the show. I have had the enormous pleasure of working with Emeril for 13-14 years. We have worked very closely on each of the segments presented at the studio over these years. I have had a blast doing it because not only is Emeril a very giving presenter, he is a wonderful guy. He is friendly, funny, clever and considerate, and he has been very appreciative and respectful of all of my effort each and every time.
Photo of Emeril and me that Maria took. Words can't express my gratitude!

This is Emeril's beans and sausage that I made for the demo.

Here is some of the food I made for the segment. Emeril's Pork Cutlet Parmegiano, Pasta with Emeril's sauce, and a yummy tossed salad I composed.









Here some of the audience members are enjoying the beans.

                        This is the oven fried chicken I made for Emeril's tips that will air next week.

                        We are all so excited about this olive oil! Eddie, our stage manager, graciously took this shot.

  

 Our Stalwart Commander, Jim, after the show. ( I didn't make the sandwich, he did).

Photos by Karen Pickus , except where stated.
 Text by Karen Pickus
 Courtesy, Karen Pickus 2010

The cloth for the tables and other passions

Today I went to B&J fabrics one of my favorite fabric stores here in New York City. They have some of the most beautiful fabrics I have ever seen there. Lovely cotton prints and checks. Rayon velvets in vivid colors for camera. Many silks in prints and solids. Fantastic linens and many more incredible choices, even fake furs that look and feel amazing. I like to peruse the fabrics for fun, for my chef jackets, and table cloth fabric for GMA.
Kasia is a delightful and professional person who always helps me with the fabrics and swatches. Marty picks up the fabric I select there for the show.
Here is what thrilled me for spring!

Photos and written by Karen Pickus
Courtesy Karen Pickus 2010

Behind the scenes at GMA. ( Rocco Di Spirito was our wonderful guest!)

These pictures represent just some of the hard working folk I have the privilege to work with. I will include many others in future blogs.


Here I am "walking" Rocco through the segment. Maria, magnanimously took the picture.


This is the phenomenal Sam Champion and Rocco talking together before the segment.


Maria our fabulous food producer, is one of the most well organized people I know. She stays on top of her game, which is no small feat!


This is Evelyn, the incredibly talented wardrobe stylist. Here she is getting Robin's sweater ready for her to wear on camera.


Here is Robin, graciously, as always, offering the fantastic audience Rocco's brownies that I made for the segment.


Eddie, our awesome Stage Manager. This guy never gets riled no matter what is going on. He also has a great sense of humor. His is the big laugh you hear sometimes when you watch the show.


This is Brian and Gary. Both amazing prop men who have helped me with getting tables up to the set and have assisted me in the kitchen on occasion. They also handle moving, fixing and creating sets, among many other amazing and rigorous tasks. These guys are great "buds" and can't you see why?


Marty, the out side prop man extraordinaire for Good Morning America. Marty buys all of the food and sundries I request for our exceptional food segments, in addition to many other responsibilities for the show. If anything is requested for the show no matter how soon it is needed he makes it his business to get it there on time, no matter what!

Photos and writing by Karen Pickus
except photo of Rocco and me, by Maria
Courtesy Karen Pickus 2010

A well crafted soup

It is the last day of February, and it is cold outside. I wanted to share the soup that is reminiscent of my childhood. A soup I was reared on. This soup is a meal! "Eat with bread you will be hungry" my grandmother used to say. The direct translation would be "Eat some bread with your meal, so you won't be hungry". Well, with this soup there is no way you will be hungry, with or without the bread. My sainted Aunt Esther, who was the matriarch in our family, used to make this soup when we would come by for dinner. This is my rendition of the soup I remember. My uncle Bob calls this "a well crafted soup"!
It gets better with age. The ditty,"some like it hot" comes to mind..., nobody likes it cold. You can freeze this, but the next day or two after making this it does develop into quite a nice hearty soup. My in laws are coming over for lunch, and we still have a heap of snow, so I thought it would be great to have this soup with some
home made bread, a green salad with sprightly rich dressing, and my apple tart for dessert!











Ingredients

1 Tbs. olive oil
1 large onion chopped
3 ribs of celery
5 cloves of garlic
5 carrots
2 sprigs of thyme
1 bay leaf
1 cup barley, with hull
2 cups beef broth
2 cups chicken broth
2 cups water
2 tsp. salt
1 tsp. ground black pepper
2 tsp. olive oil
1/2 lb beef, I used Kobe eye round steak
2 cups frozen lima beans
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas
3-4 cups water

Method

Preheat the oven to 400 degrees
In a cast iron enamel or another oven proof pot with a lid, add the olive oil, the onion, celery, garlic and carrot and saute' until vegetables are softened. Add the herbs,barley and the tomato paste. Stir to combine. Add the chicken, beef broth and 2 cups of water. Cover and place in the hot oven. Cook for 1 hour. Meanwhile cut the beef into 1/4 inch cubes and saute' in 2 tsp. olive oil until nicely browned. Add to the soup cover and place in the hot oven and cook for another hour. Then add the frozen vegetables and remaining water. bring the soup to a boil. Puree 2 cups of soup in a food processor and add it back to the soup. Stir and add more salt and pepper if necessary.
Serve hot. Serves 8


Recipe and photos by Karen Pickus
Recipe and photos courtesy Karen Pickus 2010

Eat Your Vegetables

Sometimes I think,"I must catch up on eating my vegetables." Here are a few methods of cooking them that I find relatively easy, actually rather fun, take little time and effort cause sometimes that's how I roll! I want to eat healthy and well, but sometimes I am pressed for time like all of us. I want a wholesome meal so this is how it goes. I had some large portabellos in the refrigerator, half a head of cauliflower, some carrots, some kale, some dinosaur kale, and some spinach. I had some russet potatoes so I thought,"let's have a baked potato party!" It is a snowy day in N.Y., a lazy day, to enjoy the family and eat your vegetables!

Ingredients

I/2 head cauliflower, cut into 1 inch slices
1/2 tsp. dried thyme
1/8 tsp. sea salt
1/2 tsp. minced garlic




4 peeled carrots
1/8 tsp. thyme
1/8 tsp salt
1 pinch ground black pepper




4 large portebello mushrooms
1 pinch salt
1 pinch pepper






1/2 bunch Kale
1/2 bunch dinosaur kale
1/2 lb. spinach
pinch of salt
1/2 tsp. minced garlic





4 medium Idahos or Russet potatoes
1/4 tsp. salt
ground black pepper
1/2 cup sour cream
1/2 cup grated sharp cheddar
1 Tbs. fresh thyme
2 scallions sliced
1 bunch chives sliced thin

Method

Preheat the oven to 450 degrees. Place the cut cauliflower on a sheet, I used an 18x 24 inch pan, the trick is to not crowd the pan. A cookie sheet will do also, sprayed with olive oil cooking spray. Sprinkle the salt, pepper, and thyme on the cauliflower. Place into the hot oven, on the bottom rack. Roast the cauliflower until golden, about 10 minutes then flip to the other side and continue to cook for about 8-10 more minuted until golden but a bit tender. Remove from the over and toss with the minced garlic. Place on an attractive serving platter.

For the carrots.
Cut the carrots in half and then in half lengthwise. Place them cut side down on a a 18x 24 inch sheet pan sprayed with olive oil cooking spray. Sprinkle with the salt, pepper, and thyme. Place the pan into the hot oven. Roast for 10 minutes on each side until golden brown and cooked through. Place the carrots onto an attractive serving platter.

For the mushrooms
Scrape the underside of the caps(the black gills) with a spoon and remove the gills and discard. Wipe the tops of the caps with a paper towel. Do not wash the mushrooms.
Cut the mushrooms into 1/2 thick slices. Place the mushrooms on a sheet pan sprayed with olive oil cooking spray. Toss with the salt and pepper and set into the hot oven.
Roast for 8 minutes on each side until golden. You could do this with all types of mushrooms. This way they have deep mushroom flavor and do not absorb soo much oil or butter. Place on a serving platter.

For the greens
Cut the kale and dinosaur kale into 2 inch pieces. Wash the greens in a colandar, don't dry. Spray a large frying pan with olive oil cooking spray. Then place the pan over medium high heat. Add the washed greens all at once. Toss the greens with tongs or a wooden spoon. Cover for 1-2 minutes until greens are wilted add a pinch of salt and the minced garlic. Stir well and serve immediately.

For the potatoes
Wash the potatoes then, pierce the potatoes with a fork, about 5 times , all around the potato
Place the potatoes into the 450 degree oven. They can go right on the rack! Bake for about an hour until the skin is a bit crispy and the potatoes give when squeezed.
Remove from the oven and cut a slit down the middle of the potato.
Serve with the accompaniments. Let each person add their own toppings, and have a party!


Recipes and photos by Karen Pickus
Courtesy Karen Pickus 2010