Posts by joanne
Eggplant Rollatini with Four Cheeses
This recipe improves on the traditional eggplant rollatini by calling for roasted, not fried, eggplant. Consequently, it is easier to prepare (no baby-sitting the slices in the pan) and easier on your waistline (roasting requires far less oil than frying). You’re welcome to stuff the eggplant with cheeses other than…
James Beard Foundation Nomination
The 2012 James Beard Foundation Awards nominations were just announced and I am one of the three nominees in the category Media Personality/Host (Television or Video Webcast). The Broadcast and Journalism Awards will be presented on Friday, May 4 as part of the Annual James Beard Foundation Awards weekend in New…
Eat, Drink, and Think Like Julia Child
On the 100th anniversary of Julia Child’s birth, learn about the cultural icon who revolutionized the art of cooking. Join me and Julia Child Biographer Noel Riley Fitch at 2 pm on Sunday, April 22 at NYC’s 92Y Tribeca for the celebration. From 2 to 3 pm, biographer Noël Riley Fitch…
Butternut Squash Soup with Gruyère Pesto
The generic recipe for winter squash soup or puree typically begins by calling for a scary amount of the squash “peeled, seeded, and cubed,” and then steamed or boiled. Have you ever tried to peel, let alone cut, even one of these hard winter squashes? There may be no easier…
Join me in Palm Desert, California, March 24th!
On Saturday, March 24th, 2012, you will find me at the 3rd Annual Palm Desert Food and Wine Festival in Palm Desert, California. My demo will be on the Garden West Stage at 2:15 pm. The festival, which benefits the Culinary Institute of America’s Endowed Scholarship Fund, runs from March 23 to 25. For…
Pine Nuts: Do pine nuts really come from pine trees?
Betty recently e-mailed the Kitchen Shrink to ask, “Do pine nuts really come from pine trees?” Yes, pine nuts (pignoli, piñon) are found inside the scales on pine tree cones. They vary in size and only the seeds of several pine varieties are large enough to process for the market.…
Cauliflower Soup with Caraway and Rye Croutons
What I love about vegetable soups like this one is that they boast the soul satisfying consistency of cream without actually containing any. Cooked and pureed, most vegetables are amazingly creamy all by themselves. (OK, some of them need to be pureed with potato to create the desired effect, but…
Safety: Hand Washing Tips
I recently received a post on Facebook saying that I don’t wash my hands enough when handling raw protein foods. I answered that hand washing is a problem when shooting a show because even if the sink is working (not just a set), you run into the problem of touching…
Is There a Return to Actual Expertise in Food?
On March 14 from 4 to 6 pm, I will take part in a panel discussion at The New York University Fales Library entitled YELP? HELP! Is There a Return to Actual Expertise in Food? Other panelists include, Eric Asimov, Chief Wine Critic & Former Temporary Restaurant Critic for The New York Times;…
11th Hour Substitutions
I have gotten lots of requests for the 11th hour substitutions that I demonstrated on the Rachael Ray Show. I am delighted that so many viewers enjoyed the show. Here are all my tips! Oil Substitutes in a dressing: Chicken broth version: Whisk together 1 tablespoon vinegar, pinch salt, little…