Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:20:36 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 The Ultimate Breakfast Pancake http://steamykitchen.com/4502-the-ultimate-breakfast-pancake.html http://steamykitchen.com/4502-the-ultimate-breakfast-pancake.html#comments Tue, 14 Jul 2009 17:47:17 +0000 http://steamykitchen.com/?p=4502 Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009! Looking at this photo, you can only come to two conclusions. Either I had way too much to drink the night before, and this was my hangover cure… or I must be pregnant. Sadly, neither are true. I was just hungry. They say never to ...

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Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009!

Looking at this photo, you can only come to two conclusions. Either I had way too much to drink the night before, and this was my hangover cure… or I must be pregnant. Sadly, neither are true. I was just hungry. They say never to go grocery shopping with an empty stomach, and I’d like to add to that rule. Never go blog surfing with an empty stomach.

I was looking around for some inspiration, a dish to cook for live television segment shot at my home. I asked my Twitter friends for some ideas and promised to make one of their dishes. The moment I saw Alice’s Breakfast Pancake, I knew instantly that I had to make it. How can you not resist layers upon layers of fluffy pancake, stuffed with ALL of my favorite breakfast foods?

If you can’t decide what to make for breakfast, why not just make all? I say it solves many problems, as I’m sure each of your family members like different things. Plus, this is a show-stoppin’ breakfast for realz.

The Fox 13 television crew arrived at my home at 6:00am. That early in the morning, I’m not pretty nor am I completely functional. But one thing I knew for sure – I’d be the gossip topic of the block. I love stumping my neighbors.

We were broadcasting live, so they brought out the big news van with a 60 foot tall satellite thingy. So my neighbors either thought something scandalous happened at the Steamy household or I finally got arrested for posing as Rachel Ray.

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The Ultimate Breakfast Pancake Segment

How to make the Ultimate Breakfast Pancake

It’s best to make all the layers fillings ahead of time. In fact, you can make EVERYTHING ahead of time, use the microwave or oven to warm up and assemble all at once.

The first layer is the roasted potatoes – it’s a nice solid base.

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Because I’m a dork and I paid attention during underwater basket weaving class in high school, I weaved my bacon when I made the cake for the photoshoot. Totally unnecessary, because only YOU will know that the a bacon has a beautiful basket weave. To make straight bacon, lay the bacon slices on a rack, then on a baking sheet. You’ll cook them 10-15 minutes in the oven and they stay pretty flat. Plus much of the grease drips down into the pan (the rest just blot off) which makes it easier to pour the grease out into a little bowl.

Not for health reasons.

I save my bacon grease.

To dip pretzels in.

You know you’re totally going to try it.

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Then use a pair of kitchen shears to cut the bacon nice and neat if you’re anal like me. But watch out for little hands who come swooping by and stealing the little bacon pieces. Andrew likes bacon too.

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Then after the bacon, is the egg layer:

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Then whipped cream, and an assortment of fresh fruits:

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The Photography

This was a hard one. I wanted to take the photo outside to get the beautiful natural light hitting the fruit. But I was using fresh whipped cream, so I only had 5 minutes to quickly shoot. Here are more photos of the final product, with some photo commentary…which is your favorite?

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The Ultimate Breakfast Pancake Recipe

recipe adapted from Savory Sweet Life

4 – 8? pancakes
1.5 cups of roasted potatoes
3 eggs, scrambled
1 lb. of cooked bacon
1 cup of whipped cream
1 cup of sliced strawberries
1/2 cup fresh blueberries
2 kiwi fruit, sliced
1 bunch fresh mint leaves
maple syrup, for serving

Instructions:
Lay the first pancake down on a plate or serving platter. Add a layer of roasted potatoes all the way to the edge. Add another pancake and add the scrambled eggs. Add the third pancake and add your bacon. Add the final pancake. At this point if everything is cold, you will want to microwave everything for 3 minutes right before serving. Spread a layer of whipped cream, arrange strawberries, kiwi, blueberries and mint. Serve with maple syrup on the side.

To make the pancakes:
recipe from Mark Bittman, NY Times

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Preparation
1. Heat an 8-inch frying pan over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps. If batter seems thick, add a little more milk.
2. Place a teaspoon of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making 8-inch pancakes. For this Breakfast Pan”cake” recipe, we’ll be making 4 pancakes) Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

To make the roasted potatoes:
1 pound of small red potatoes, cut in 1/2-inch cubes
2 tablespoons olive oil
2 cloves garlic, finely minced
2 teaspoons freshly minced parsley
generous pinch of salt
freshly ground black pepper

Preheat the oven to 425F. Scatter the potatoes onto a baking sheet. With your hands, toss with the olive oil, garlic and parsley. Sprinkle salt and pepper. Spread out the potatoes so that they are in a single, even layer. Roast for 35-40 minutes, or until the potatoes are cooked through and browned.

To make the scrambled eggs:
3 extra-large eggs
salt and pepper
1 tablespoon butter

Beat the eggs in a large bowl and season with salt and pepper. Heat a large frying pan over medium heat with the butter. When the butter is bubbling, swirl to coat the pan. Add the eggs and using a spatula, gently stir to scramble. Once the eggs are set, immediately remove from the heat.

To make the bacon:
1 pound uncooked bacon

Preheat your oven to 400F. Lay a baking rack on top of a baking sheet. Lay the bacon slices on top of the rack and cook for 10-15 minutes until crispy.

***

A big thanks to Miss Attitude for making this whole thing happen and to Alice of Savory Sweet Life for the inspiration!

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Lychees, Longan, Rambutan! http://steamykitchen.com/2224-asian-tropical-fruit-salad-recipe.html http://steamykitchen.com/2224-asian-tropical-fruit-salad-recipe.html#comments Fri, 23 Jan 2009 16:44:24 +0000 http://steamykitchen.com/blog/?p=2224 A beautiful Asian tropical salad with a pineapple “bowl” – canned longan, lychee, rambutan paired with some fresh tropical fruits. Some of my favorite fruit come in cans. I’m not talking about tasteless, mushy pears or the stained red maraschino cherries, but the Asian stuff like lychee, longan and rambutan. These are fruits that I can rarely find fresh in ...

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Asian Tropical Fruit Salad Recipe

A beautiful Asian tropical salad with a pineapple “bowl” – canned longan, lychee, rambutan paired with some fresh tropical fruits.

Some of my favorite fruit come in cans. I’m not talking about tasteless, mushy pears or the stained red maraschino cherries, but the Asian stuff like lychee, longan and rambutan. These are fruits that I can rarely find fresh in the Tampa Bay markets where I live, so it’s nice to have a tinned alternative. When mixed with other tropical fruits like mangoes, kiwi and pineapple, it becomes a super way to end an Asian inspired meal.

Actually, you won’t find many sweet desserts in my cooking repertoire, as I really like to end my dinner with refreshing, light fruit like lychee, longan and rambutan instead of a heavy, overly sweet baked dessert. You’ll find that true in most of Asia, too. Oh, but don’t think that I don’t have a sweet tooth…au contraire! My sugar rush happens twice a day: smack dab in the middle of the afternoon (nothing accompanies work procrastination better than chocolate!) and then in the tippy-toe-wee hours after all is shush-quiet and I sneak a teeny bite of chocolate right before bed.

Oh, I’m getting sidetracked, aren’t I? Back to fruit. Let’s talk a bit about each type of canned goodness: the lychee, longan and rambutan

Continue reading ASIAN FRUIT SALAD RECIPE and learn why my kids go BONKERS for fresh rambutan!

Lychee

lychee fruit

Fresh lychee photo from About.com – they have step by step photo on how to peel lychee

Lychee (or Litchi) is pronounced “lie CHEE” in Cantonese and is found in all parts of Southeast Asia and southern China. And yes, you can grow lychee here in Florida too, as it prefers a tropical climate. The fresh fruit has a thin, red, bumpy skin and the good quality lychee is sweet with a small seed. The canned versions are packaged in sugary water, which I always reserve as they make excellent juice for lychee martinis or added to champagne (ah…but for another column). Lychee has a delicate, floral taste, similar to the texture of peeled grapes.

Longan

Longan Fruit

photo from Wikipedia

The name in Chinese means “dragon’s eye,” and is my personal favorite of the bunch. I love the firmer texture and honey-like flavor. Fresh longans are smaller than lychees, and have a brown, leathery skin that easily peels off. Mom also uses dried longan in savory soups, as it has many health properties. When my brother, Jay, and I were kids, we used to pop a longan on each of our fingers and chase each other around the house.

Longan is pronounced “long AN” in Cantonese.

Rambutan

Rambutan Fruit

Photo from me! I found fresh rambutan last year at the Asian market.

This Southeast Asian fruit one is my kids’ favorite, not because of the sweet fruit itself, but for the hairy skin the times I can find rambutan fresh:

rambutan_bear_hatrambutan hat

oh, yeah, the kids had a ton of fun with the rambutan “hats”

When I can find rambutans fresh, the skin is like a soft, hairy, ticklish ball! In fact, part of the name “rambutan” means “hairy” to the people of Malaysia. The canned version taste similar to longan, but is more oval in shape. Sometimes you’ll see the rambutan stuffed with pineapple bits, which is whatI like.

To make a tropical fruit salad, try combining any of these canned fruits with whatever fresh fruit your market has!
Asian Tropical Fruit Salad

Asian Tropical Fruit Salad

To make the pineapple ring (it’s not really a bowl – there is no bottom), lop the green, spiny head off of the pineapple and the bottom stem off. Cut the pineapple into 3-4 pieces, crosswise. For each piece, use a small paring knife to run all along the inside edge of the pineapple. Push out the flesh to use in your salad (you’ll have to also cut the fruit off the tough, center core before adding to the salad). Place the ring on the plate and fill with fruit salad.

One can rambutan, drained
One can lychee, syrup reserved
One can longan, drained
1/2 fresh pineapple, cut into chunks
1 mango, cut into chunks
2 kiwi fruits, cut into small chunks
1 pint strawberries
juice of ½ lime
fresh mint leaves, julienned (optional)

In a large bowl, combine all of the ingredients and toss. You can add the reserved lychee syrup to the fruit bowl – it’s more of a sweet water, not like a sticky syrup. In fact, any of the syrups from the longan, lychee or rambutan can be used and mixed into other fruit juices or in place of simple syrup in mixed drinks. Try it mixed with sparkling water!

Serves 6-8

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A Nifty Trick: How To Peel and Cut Kiwi Fruit http://steamykitchen.com/1692-how-to-peel-and-cut-kiwi-fruit.html http://steamykitchen.com/1692-how-to-peel-and-cut-kiwi-fruit.html#comments Fri, 07 Nov 2008 19:14:53 +0000 http://steamykitchen.com/blog/?p=1692 These little fuzzy kiwi fruits are fussy to peel, because the skin is so incredibly thin, and a perfectly ripe kiwi is delicate to handle. But it’s still one of my favorite tropical fruits, as I love the sweet, tart, juicy fruit with the crunchy little black seeds! Wanna know my trick to peeling kiwi fruit? It’s super simple, the ...

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peel_kiwi_fruit

These little fuzzy kiwi fruits are fussy to peel, because the skin is so incredibly thin, and a perfectly ripe kiwi is delicate to handle.

But it’s still one of my favorite tropical fruits, as I love the sweet, tart, juicy fruit with the crunchy little black seeds!

Wanna know my trick to peeling kiwi fruit? It’s super simple, the fruit stays whole and look at how little fruit I’ve wasted on the peel! I was recently on both ABC7 and CBS10 showing off my kiwi fruit peeling skills.

How to peel Kiwi Fruit

Well crap! The television station must have taken down the video (I was live on CBS doing this kiwi slicing trick!)

But no worries – here’s my friend, beautiful Alejandra from Always Order Dessert peeling kiwi the same way.

What are some of your fruit peeling/cutting/storing/serving secrets? Would love to know!

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Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa http://steamykitchen.com/588-shrimp-lettuce-cups.html http://steamykitchen.com/588-shrimp-lettuce-cups.html#comments Wed, 25 Jun 2008 16:51:42 +0000 http://steamykitchen.com/blog/?p=588 I just read an article about a man in India who created a tree that grows 300 varieties of mangoes. Although the original tree is more than 80 years old, this man has grafted different mango saplings onto it. It’s kind of neat and strange at the same time. But, it got me thinking: If I could have one tree ...

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Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa

I just read an article about a man in India who created a tree that grows 300 varieties of mangoes.

Although the original tree is more than 80 years old, this man has grafted different mango saplings onto it. It’s kind of neat and strange at the same time.

But, it got me thinking: If I could have one tree in my backyard that could grow 300 varieties of something, what would I want? Three hundred is a big number, and I’d probably get tired of that one thing – even if it were chocolate: dark, milk, semisweet, truffle, bittersweet, cordial-filled, pistachio-topped, caramel-injected, syrup, frosting, nibs, bacon-flavored, powdered, and on and on.

For the first two weeks, I would be in chocolate nirvana, a constant state of bliss. But there is a fine line between swimming in chocolaty indulgence and waking up one morning with a massive, head-pounding hangover and wishing that someone – please, anyone – would grab a turkey bulb baster and suck that sugar out of my bloodstream. I call that killing me softly with cocoa.

No, I think I’d ask for a tree that grew more than just one thing. Maybe a salad tree? Radicchio, romaine, celery, fat croutons, fancy olives, shaved Parmesan, real bacon bits.

I could even go for a Bern’s Steakhouse appetizer tree: a selection of expensive caviars, lump crab cakes, shrimp cocktail, black truffle steak tartare, charcoal-grilled chicken skewers – all ripe for plucking. I guess their dessert bar growing from the back of the tree wouldn’t be bad, either.

But honestly, I think the tree that I would choose would be the frozen fruit daiquiri tree: blackberries, limes, lemons, strawberries, passion fruit, raspberries and a little spout on the trunk that dispenses aged rum on tap. Oh, yes, can I get the deluxe model that comes with a scantily dressed cabana boy to serve me drinks and do laundry?

Husband just chimed in for his request: Can the cabana boy also recaulk the kitchen because that really needs to get done this week. This is probably the only time in my life my husband and I are daydreaming about the same cabana boy – and I’m not freaking out.

Well, if you’re big into variety, and I don’t mean 300 mutations of the same fruit, I know you’ll like this recipe. The fruit salsa is flexible – use whatever fruit you like or what’s on sale. Actually, I think pineapple and blueberries would be great in the salsa. And shrimp? If you don’t like shrimp, substitute with large, dry-packed scallops, chicken strips or thin-sliced sirloin. Instead of carrots and cucumbers, serve with matchstick-cut zucchini, radishes or cooked edamame pods.

There’s one thing that you do have to have, and it’s lettuce leaves that can serve as cups. Boston bibb, iceberg and butterhead lettuce all work great. But wait – I guess if you’re not into cutesy cups, grab any type of lettuce and just make this into a salad!

p.s. If you think I cut those perfect carrots by hand, NOPE! I used the Oxo Julienne Tool $5.99 – totally indispensable in my kitchen and I can julienne an entire carrot or cucumber in 20 seconds:

Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa

 

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Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa

Servings: 4 servings Prep Time: 20 minutes Cook Time: 5 minutes
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Ingredients:

FOR THE SHRIMP:
1 pound shrimp, shelled and deveined
2 teaspoons soy sauce
1 teaspoon freshly grated orange zest
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon sesame oil
Bamboo skewers, soaked in water for 30 minutes
1 cup matchstick-cut carrots
1 cup matchstick-cut cucumbers
1 head iceberg, butterhead or Boston bibb lettuce, leaves separated into "cups"
Sriracha hot sauce (or any hot chili sauce)
FOR THE SALSA:
1 cup diced mango
1 cup diced papaya
1/2 cup diced kiwi
Pinch of chili powder
1/4 teaspoon kosher or sea salt, or to taste
Freshly ground black pepper

Directions:

For the Tropical Fruit Salsa: Combine ingredients and set aside until ready to use.
For the Shrimp Lettuce Cups:
Marinate shrimp in soy, orange zest, coriander, chili powder and sesame oil for 15 minutes. Skewer the shrimp on bamboo skewers. Grill shrimp on medium-high, direct heat about 2 minutes on each side or until cooked through. Serve with Fruit Salsa, carrots, cucumber, lettuce cups and hot sauce.

From Steamy Kitchen food column in Tampa Tribune

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Sparkling Ginger Lime & Mint Cooler http://steamykitchen.com/301-sparkling-ginger-lime-cooler.html http://steamykitchen.com/301-sparkling-ginger-lime-cooler.html#comments Thu, 10 Apr 2008 13:49:11 +0000 http://steamykitchen.com/blog/?p=301 These are fabulous recipes from Modern Indian cookbook , written by my new friend and famous chef, Hari Nayak. If you are new to Indian cooking, this is absolutely the perfect book to start with. The recipes are simple, elegant and uses ingredients you can find in most supermarkets. Sparkling Ginger Lime Cooler serves 6 1 (3-inch) piece peeled fresh ...

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Sparkling Ginger Lime & Mint Cooler

These are fabulous recipes from Modern Indian cookbook , written by my new friend and famous chef, Hari Nayak. If you are new to Indian cooking, this is absolutely the perfect book to start with. The recipes are simple, elegant and uses ingredients you can find in most supermarkets.

Sparkling Ginger Lime Cooler

serves 6

1 (3-inch) piece peeled fresh ginger, grated on microplane grater
1/2 cup coarsely chopped fresh mint leaves
1/2 cup fresh lime juice (about 6 limes)
6 cups sparking water or club soda
1/2 cup sugar
Pinch of salt
Pinch of freshly ground black pepper

In a blender, blend together all the ingredients, except ice. Strain and serve over lots of ice. You can also add gin or vodka too!

Sweet Yogurt Sundae with Saffron & Pomegranate

Yes, this is the same yogurt sundae from November. Remember when I slept with Rocco?

My favorite source for saffron is a company called Saffron.com, where you’ll find a better quality of the spice at least 10 times cheaper than at your local market. You can judge the quality of the saffron by just looking at it. Pure saffron is red and only includes the style. If you see any yellow or orange on the thread, then you’re paying for the stigma which is colorless, tasteless and aromaless. Get the good stuff, as you are only using a pinch of the spice.

Sweet Yogurt Sundae with Saffron & Pomegranate

Serves 8

4 cups plain yogurt
1/4 cup honey
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/2 pomegranate
2 kiwis
large pinch of saffron strands

Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate. Layer yogurt, fruit and saffron in dessert cups.

***

Photo time!

Here are the photos that led up to the money shot. I’m still not happy with these photos, but take a look. And !@(*$&!$! what’s going on with the soggy, mushy colors??? They look perfectly vibrant to me loaded from my computer, but then it gets to the web and BAM! the photos look drunk. I’m using same monitor to view both. argh.


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Tomato Harvest on Christmas Eve + Steamy Kitchen on TV http://steamykitchen.com/225-tomato-harvest-on-christmas-eve-sk-on-tv.html http://steamykitchen.com/225-tomato-harvest-on-christmas-eve-sk-on-tv.html#comments Mon, 24 Dec 2007 17:02:51 +0000 http://steamykitchen.com/blog/2007/12/24/tomato-harvest-on-christmas-eve-sk-on-tv/ These tomato plants were planted 2nd week of October and this is my first tomato harvest, on Christmas Eve. Of course, I don't consider the green tomatoes that fell off from the branch of my bigger tomato plant that broke as "harvest." But then again, the term "harvest" ...

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I had my first tomato harvest, on Christmas Eve. Of course, I don’t consider the green tomatoes that fell off from the branch of my bigger tomato plant that broke as “harvest.” But then again, the term “harvest” is really relative, isn’t it?

Can 2 little 1-inch golden grape tomatoes be called a harvest?

Golden Grape Tomatoes

Sliced each teeny tiny grape tomato with an exacto-knife. Thai basil from my garden, Maldon sea salt, fresh ground pepper and Bariani Olive Oil

Tomato Harvest on Christmas Eve

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Steamy Kitchen on TV

Another blogger dish cooked on television!  I made David Lebovitz’s Coconut Frozen Yogurt last week. Oh my god was I exhausted that morning! I had just flown in from teaching 2 classes in Los Angeles late evening and Nathan had 103F fever and kept waking up. Slept for 1 hour, woke at 4am to get to the studio for 6:40am on-air.

Things I learned this time:

a) Horizontal Stripes. BAD. My arms looked as wide as an elephant’s trunk.

b) Trying to look perkier than 1 hour’s worth of sleep with a bouncy ponytail. HORRENDOUS. I can’t out-perk Rachel Ray, even with a pony-tail.

c) Schlepping frozen ice cream insert from home to station, 30 minute car ride in a cooler with ice. STUPID IDEA. I made the fro-yo at the studio, but the yogurt didn’t freeze completely! At the end of the news broadcast, the news anchors all come back into the kitchen with me to finish up and see the final dish. You won’t see this part in the online video clip, but we all pretended it was frozen!! haha!!  Of course, this was just days after I emailed Greg tips on ice cream photography! DUH! (btw, he got to meet Todd English. I’m so jealous. Todd has soft hands. Is it strange that I like men with soft hands?! I digress. Another post, I promise.)

I did manage to look at the camera more and for the most part, it went really well. In the next few days, I’ll post a poll for which blogger dish to cook on my next broadcast, January 22nd. Send any nominations in the comments below!

Here is the link to the clip – click on the “Featured Video” right above the photo. They use Windows Media Player.

**

Message from the Boys

Oh yeah, the boys wanted to say, “Merry Christmas!” to you!

Here they are with their new monkey dolls that Mimi (grandma) hand made for them. I had one of these when I was little, in fact, I think my Mom kept it for me. Did you have one?

***

I love it. I’m an evil temptress! If my cooking career on television tanks, nice to know I could have an alternate career in soft porn. 😉

xoxo, jaden

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