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How to make my Strawberry + Raspberry Crumble! I included this red berry dessert in my Thanksgiving spread this year, and it was a huge hit. I’ll definitely be making this again for Christmas. Are you going to try it?#strawberry#raspberry#redberries#berrycrumble#easyrecipes... See MoreSee Less
Join us at 11 AM EST on @foodnetwork for the "Feast of the Seven Fishes" on "The Kitchen". I am making Cod "Brandade" with potatoes, cream & cod. 4 medium-size (2-2-1/2 pounds)(Yukon Gold) potatoes, cut into a small diceKosher salt4 tablespoons extra-virgin olive oil1-1/2 pounds fresh cod, skin and pin bones removed, cut into 4 even pieces4 sprigs fresh thyme, tied with a string6 large cloves garlic, thinly sliced4 medium shallots, thinly sliced 1 tablespoon granulated garlic2 teaspoons garlic powder¼-cup dry Vermouth 1-1/4 cups heavy cream + extra½-cup sour cream1 tablespoon Dijon mustard1 large lemon¾ cup Panko breadcrumbs1/4-cup Parmesan cheese 1. Preheat oven to 350F. 2. Potatoes: Bring a medium pot of water to a boil over medium heat & season generously with salt. Add potatoes & cook 5-8 minutes or until tender when pierced with tip of a knife. Drain & spread on a baking sheet to cool. 3. Cook fish: Heat a large skillet & add 2 tablespoons olive oil. Season cod on all sides with salt & pepper. When oil begins to smoke lightly, use a pair of tongs to place the fish, with space between, in hot oil. Add thyme. Cook until brown on first side, 2 minutes. Lift them up off pan & place them back down again without turning them on their second side, & cook 2 more minutes. Turn fish on 2nd side & cook 2 minutes more. Lift them up off pan & place them back down again without turning them on their second side & cook 2 minutes more. Remove from pan. Reserve thyme. 4. Make infused cream: In same skillet, add the garlic, shallots, granulated garlic & garlic powder with Vermouth & simmer 2-3 minutes over medium heat so wine reduces. Add the cream and thyme and simmer until cream reduces. “Stem” thyme, discard stems. Stir in sour cream & mustard. Shut off the heat. 5. Preheat oven to 375F.6. Combine & bake: Flake fish into smaller pieces & add to cream. Transfer to an 8-inch oval baking dish. Place on a baking sheet. Bake in oven until hot, 15-18 minutes.7. Finish: Mix breadcrumbs & Parmesan with remaining olive oil & sprinkle over top. Bake 12-15 minutes or until breadcrumbs brown. Top with lemon zest, lemon juice & lemon wedges. ... See MoreSee Less
Last call! Don’t miss your opportunity to join me and @Verizon for an exclusive dinner and interactive cooking experience in NYC. Head to “MyAccess” inside the My Verizon App now to enter the sweepstakes before it’s too late! #VerizonPartner... See MoreSee Less
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