The Chew: Summer Flavors: More than 20 Seasonal Recipes from The Chew Kitchen
Mario Batali, Michael Symon, The Chew, Gordon Elliott, Carla Hall, Daphne Oz, Clinton Kelly
Language: English
Pages: 33
ISBN: B01AL4CA8Y
Format: PDF / Kindle (mobi) / ePub
The hosts of ABC's hit daytime TV show The Chew bring you The Chew: Spring Flavors--more than 20 fall recipes and behind-the-scenes dish from their print book, available on your e-reader, tablet or mobile device.Every day millions of people tune in and pull up a home-side seat at The Chew's kitchen counter to celebrate life through food. The show's five beloved hosts gab about everything to do with cooking and entertaining. This delicious seasonal excerpt from their lively companion book not only captures The Chew's trademark wit, fun, practical advice, and recipes--but highlights the easy ideas that have brought so much to America's family table. For the full experience, be sure to look for the print edition of The Chew: Food. Life. Fun. And stay tuned for future seasonal eBook excerpts featuring mouth-watering recipes for winter, spring, and summer from the print book.
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whole piece with your hands without getting your fingers messy, at least in theory. On the other hand, you might want to use a fork if you top it with whipped cream or your favorite flavor ice cream. Fran Drescher helped me make these, and she really liked that it is a dessert but not overly sweet. Daphne gave me extra health points because we made the crust with whole grains: that means added fiber even without her magic psyllium husks (sorry, Daph, couldn’t resist). FOR THE DOUGH: 12
1. Cut the eggplants in half lengthwise, and score the flesh without piercing the skin in a crisscross pattern. Toss the eggplant with � cup of the olive oil, salt, pepper, and the thyme and oregano leaves. Set aside to marinate for up to 20 minutes. 2. Preheat the grill or grill pan to medium-high heat. 3. Place the eggplant on a hot part of the grill and cook until slightly charred, about 3 minutes per side. Transfer to a cooler part of the grill or grill pan, and cook through, until soft
eggplant the way you would roast a pepper, turning it as each side shrivels and chars. The skin will shrink as the water pushes out, leaving you with a sad-looking, shriveled eggplant. Don’t worry, that’s how you want it, because when you cut it in half the insides are creamy soft and easy to scoop out. DAPHNE’S SUPERFOODS SMOOTHIE SERVES 1 SKILL LEVEL: EASY PREP TIME: 5 MINS. COST: $ When I was little, my parents had their hands full trying to get me to eat a healthy breakfast. I guess
that plenty good! FETTUCCINE WITH LOBSTER, TOMATOES, AND SAFFRON SERVES 6 SKILL LEVEL: EASY COOK TIME: 20–25 MINS. PREP TIME: 20 MINS. COST: $-$$-$$$ Three recipes in one: first I do it simple, then I throw in another ingredient that makes it special, then I add still another and it’s spectacular. Actually, with the right ingredients and a good cook, they’re all spectacular. So first we have pasta with onion, celery, garlic, and potatoes. Real simple and real good. Then I add in a little
potatoes, peeled and cut into �-inch slices � cup flour 3 cups milk � cup Parmesan cheese, grated � cup parsley TO MAKE THE RIBS: 1. In a medium bowl, combine all the dry rub ingredients and mix thoroughly. Rub the ribs all over with the dry rub, and allow to marinate for at least 1 hour. 2. Meanwhile, in a medium saucepan over medium heat, add the butter. Once it has foamed and subsided, add the onion and cook until softened, about 5 minutes. Add the garlic and cook an additional minute.