Scenes from a Thanksgiving Feast

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REPEAT: Orzo “Risotto” with Chicken, Sausage and Peppers

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This video recipe premiered a long time ago, and I'm not sure how many of you newer viewers have seen it, so I t hought it would make a great rerun. I'm working on the homemade cheese video, which should be up soon. In the meantime, enjoy this great recipe. Orzo (also known as melon seed pasta) is one of my favorite choices for pasta salad. I really like the shape and texture, and it makes for a very interesting cold sidedish. Here, I had the idea of using it for a hot dish in the same way one would use an Arborio rice to make risotto. Instead of boiling the orzo in salted water and draining, I thought it would be interesting to cook it the same way risotto is cooked, by adding small additions of fla vorful stock until it’s tender (or al dente if you prefer). I made that flavorful stock by braising chicken and sausage, as you’ll see. This dish is really all over the place; most of the ingredients are kind of Spanish/Portuguese, there are techniques from India and Italy involved...
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How to Make Horseradish Sauce and Giving the Gift of Summer

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You Curb Your Enthusiasm fans may find this post, "a little saucy." First up, we have a quick and dirty tutorial for making homemade horseradish sauce. It makes me a little sad when I see someone in the market buying a jar of horseradish sauce.  You know I have nothing against the convenience of using the occasional prepared sauce, as a good jar of marinara or carton of organic broth can save hours in the kitchen. However, a cold sauce like this only takes minutes, and the results will be noticeably superior to even the least picky. It will also include about 12 less ingredients. If you are doing a Prime Rib , or other roast beef, you may want to seriously consider whipping up a batch of this classic horseradish sauce. As I mention in the video, sour cream is the standard base for this sauce, but if you can, I recommend trying some crème fraiche. Most big grocery stores will carry it, usually in the cheese department. It's basically the same thing as sour cream, but a l...
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Olive Oil Poached Tombo Tuna – Do you have the courage to submerge?

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Most people think of poaching as simmering something in a stock or wine, but today I’m going to show you a new way to poach; in an infused olive oil. There are countless combinations of times and temperatures for the oil and tuna. You can use my video as a general guide for the procedure, but it may take some experimenting to get “your” version perfect. As you’ll hear me say in the demo, this is more of an idea, than a recipe. After watching, I want you to try this with different combinations of oil flavorings and spice rubs, and of course, report back to the rest of the viewers. The method is basic. Infuse some garlic and herbs in a nice olive oil, and then gently poach the spice-rubbed tuna in this delicious bath. I cooked mine sort of medium-rare-medium, so there was a bit of pink inside. But, if you like you tuna cooked all the way through, that’s OK, you’re not a bad person. As you watch this recipe don’t worry about all that oil, since it’s just used to cook the fish in, and very...
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