I love this weeks dish. I have done any vegetarian options so far, so I want to let you vegetarians know that I havent forgotten about you. Edamame beans are great. They are the delicate little Japanese soy beans picked in early harvest before they harden. The sauce is so incredibly simple and I cant wait to show you how to do it. Asparagus and Spinach are two of my favorite veggies and I'm combining them in this dish to create a beautifully fresh and vibrant sauce. I add tomatoes and aged parmesan to the dish for a few reasons. First- I like them. Second- It made sense to me to add them and Third- I wanted to see how many different cuisine I could cram into one entree hahahahaha. I know you guys are gonna love the episode. For those of you cooking along, here is the recipe and shopping list.... talk atcha later,
Ustream Episode #9- Linguine with Caramelized Edamame and Tomatoes with an Asparagus Spinach Butter Sauce
Turmeric is a wonderful spice indigenous to tropical south Asian. It is from the ginger family and has a beautiful color, it's actually the common ingredient found in curry. I wanted to play around a bit this week with some neat flavor pairings so I came up with this one. Its a Peach and Plum Turmeric Crumble and its wicked tasty. Crumbles are fairly simply to make, its pretty much butter, sugar and some flour. I added the turmeric to the raw mix for the crumble and sprinkled it over the fruit with a bit more butter and baked it at 400 for 15 minutes or so. The result is sweet and savory with a hint of bitter. The bitter notes actually make the sweetness of the fruit taste sweeter, which is cool.
Hey guys, I am wicked stoked about this weekends episode. Im going to show you how to make a super easy and delicious pasta dish. Alot of my friends love to eat pasta, especially Alfredo, but they never try to recreate it at home. This weekend I'll teach you the simple rules of white sauce or Bechamel. Bechamel is one of the mother sauces and is pretty much the foundation for all the creamy white pasta sauces we love. Fret not my friends, it's super simple. The dish for "Food, Drinks, and Rock n' Roll LIVE!" is a Sun-Dried Tomato Alfredo with Chicken and Fettuccini and after this saturday you will absolutely be able to wow your friends and family with a beautiful pasta dish. See you guys on then. Be sure to log-in on ustream and join the chat with any question during the show. 12 noon EST "Food, Drinks, and Rock n' Roll LIVE!" http://www.ustream.tv/nathanlippyfooddrinksrocknroll Be sure to check out one of our sponsors "Red Monkey Foods" http://www.redmonkeyfoods.com/ awesome organic spices.
For this weeks show, I wanted to show you guys a few really simple techniques to make some wicked dishes. The first dish is a Grilled Avocado Salad with Arugula, Bacon Toasted Pine Nuts and a Pomegranate Balsamic Glaze and then a Chili Cinnamon Crusted Chicken with a Jicama and Green Apple Salad. Avocados are so full of goodness. They are fatty but the fat is Unsaturated, meaning its the kind of fat your body needs. Unsaturated fat can actually break down cholesterol. If you guys cook along, make sure you take pictures, I will post them on my page. Log-in with Twitter or Facebook and join the chat live at http://www.ustream.tv/nathanlippyfooddrinksrocknroll at 12 noon EST.
I was asked to do a featured hors d'oeuvre for the Viking Classic in a few weeks. I wanted to do something delicate and simple but with a unique "Nate" Twist. I came up with Lavender Agave Roasted Figs with Goats Cheese, fresh Parmesan and a Dr. Pepper Molasses. Its pretty simple but the flavor is intense! Here is how it works. Preheat your oven to 375 degree. Slice the figs in half lengthwise. I used Black Mission figs because they are in season and beautiful right now. Drizzle a bit of olive oil on a sheet tray and place the figs cut-side down, then drizzle with a bit of agave and dried lavender. Pop em' in the oven for 20-25 minutes. As soon as the heat hits the lavender the room fills with the most amazing aroma. The Dr.