Last night, for the return of Private Chefs of Beverly Hills, I got together with my peeps for a little viewing party, catered by yours truly.
In order to make the viewing experience more immersive and interactive, all the food I made was from this season, sorta like Smell-avision.
In honor of my big TV date with Lorenzo Lamas, I recreated the Renegade Dulce de Leche Rosemary Apple Empanada featured on the show.
You start by taking a can of sweetened condensed milk...
And boiling it for two hours.
When it's amber and thick, you saute some apples, add the dulce de leche and toss in some rosemary...
Then you spoon the filling into dough, crimp the edges with a fork, lightly egg wash and dust with sanding sugar...
And bake at 350 degrees until golden brown, about 20 minutes.
When the empanadas were done, I packed them, along with wild mushroom chimichurri gnocchi, golden beet and fennel salad with gorgonzola flan, Skinny Chimis (my new obsession), beer sorbet with bar stool brittle (off the chain) and a corn bread version of my Harissa tuna churros and set off for Casa de Young where I was greeted with flowers from Lovely Lyle.
The dessert station...
Stacked plate, ready for the show...
The buffet...
Showtime...
Miss Marisa and her fabush New Dress a Day...
The Brothers Young, who so kindly hosted...
*********************************************************
Makes 12 empanadas
Filling:
1 can sweetened condensed milk
1 tablespoon butter
2 tart apples, such as Granny Smith or Braeburn, peeled and diced
2 tablespoons fresh rosemary, minced
pinch salt
Who wants to joust? And, more importantly, where can I get those flossy red lace stockings to wear under my unitard and scrunchie socks?
You know you love it.
If you, like me, are a child of the 80s, there are certain things that will always have a special place in your heart. To namecheck a few:
Brick cell phones, the words "Show me that smile again," Reebok Pump sneakers, the promise of a hoverboard skateboard by 2015, anything that has to do with Reese's Pieces and a little something called American Gladiators.
Raise your hand if you ever stood on a couch and tried to beat your friend off an ottoman with a broomstick. I know I have.
That's why I jumped at the chance to not only interview Dan Clark, aka American Gladiator "Nitro," but to workout with him as well.
Rising before the sun, I set off this cold, quiet, foggy morning to meet Dan at the top of Runyon Canyon...
Don't expect any pictures of me in this post, I looked totally kicked to the curb. Instead, there's one of the road, all desolate and grey, as I turned toward Mulholland Drive.
For a man who made his career by donning spandex and taking down all challengers, Dan was a remarkably sweet man who ran me ragged up and down the dusty canyon, knighting me “Athena,” explaining the utility of using the Gladiator yell to push through pain during a workout; as he likes to say, “Pain is just fear leaving the body”--and apparently I have a lot of fear--, as we discuss his latest venture, the Gladiator Rock ‘n’ Run.
************************************************
The dessert station...
Stacked plate, ready for the show...
The buffet...
Showtime...
Miss Kelly...
Miss Marisa and her fabush New Dress a Day...
The Brothers Young, who so kindly hosted...
*********************************************************
"Renegade" Dulce de Leche Rosemary Apple Empanadas
Makes 12 empanadas
Filling:
1 can sweetened condensed milk
1 tablespoon butter
2 tart apples, such as Granny Smith or Braeburn, peeled and diced
2 tablespoons fresh rosemary, minced
pinch salt
Dough:
1 large egg yolk
1 teaspoon distilled white vinegar
1/3 cup (about) ice water
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons confectioners sugar
1 cup (2 sticks) chilled butter, cut into 12 pieces
1 large egg yolk
1 teaspoon distilled white vinegar
1/3 cup (about) ice water
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons confectioners sugar
1 cup (2 sticks) chilled butter, cut into 12 pieces
1 egg, beaten
¼ cup sanding sugar (brown sugar can be substituted)
¼ cup sanding sugar (brown sugar can be substituted)
Directions:
Start by making the dulce de leche.
Place an unopened can of condensed milk in a small, heavy-bottomed pot and completely cover with water. Boil can, uncovered, for 2-3 hours, replenishing water as necessary.
Allow can to cool, open carefully and set aside.
In a skillet over medium heat, melt butter and sauté diced apples until tender but still al dente, about 2 minutes. Add rosemary and a pinch of salt. Cool while making dough.
Note: If you don’t feel like making your own dough, you can use packaged puff pastry or pie dough.
Whisk egg yolk and vinegar together in a small cup or bowl and add ice water. In a food processor, pulse flour, salt and butter until a course, crumbly meal forms. Add liquid and quickly run processor just until a ball of dough forms. Immediately stop processor, remove dough and flatten into a disc. Wrap dough in plastic wrap and refrigerate at least 30 minutes or until ready to use.
Preheat oven to 350 degrees.
Remove dough from refrigerator, lightly dust with flour and roll out to ¼ to ½ inch thick. Using a 4” cookie cutter, or a lightly floured glass, cut dough into circles.
Spoon filling into center of dough, fold dough into a half moon shape, and crimp close with the tines of a fork, placing finished empanadas on a lightly greased baking sheet. Repeat with remaining dough, saving additional dulce de leche filling to serve on the side of the empanadas.
Lightly brush empanadas with beaten egg and sprinkle with sugar.
Bake until golden brown, about 15-20 minutes.
Serves warm with leftover dulce de leche, fresh fruit or whipped cream.
Start by making the dulce de leche.
Place an unopened can of condensed milk in a small, heavy-bottomed pot and completely cover with water. Boil can, uncovered, for 2-3 hours, replenishing water as necessary.
Allow can to cool, open carefully and set aside.
In a skillet over medium heat, melt butter and sauté diced apples until tender but still al dente, about 2 minutes. Add rosemary and a pinch of salt. Cool while making dough.
Note: If you don’t feel like making your own dough, you can use packaged puff pastry or pie dough.
Whisk egg yolk and vinegar together in a small cup or bowl and add ice water. In a food processor, pulse flour, salt and butter until a course, crumbly meal forms. Add liquid and quickly run processor just until a ball of dough forms. Immediately stop processor, remove dough and flatten into a disc. Wrap dough in plastic wrap and refrigerate at least 30 minutes or until ready to use.
Preheat oven to 350 degrees.
Remove dough from refrigerator, lightly dust with flour and roll out to ¼ to ½ inch thick. Using a 4” cookie cutter, or a lightly floured glass, cut dough into circles.
Spoon filling into center of dough, fold dough into a half moon shape, and crimp close with the tines of a fork, placing finished empanadas on a lightly greased baking sheet. Repeat with remaining dough, saving additional dulce de leche filling to serve on the side of the empanadas.
Lightly brush empanadas with beaten egg and sprinkle with sugar.
Bake until golden brown, about 15-20 minutes.
Serves warm with leftover dulce de leche, fresh fruit or whipped cream.
Tuesday, October 12, 2010
Private Chefs of Beverly Hills Season Two Premieres! Behind the Scenes Shots
Tonight, Private Chefs of Beverly Hills returns to Food Network at 9pm.
The first episode has me, back in full-on "Chef Sasha" mode, and Stuart cooking for Lorenzo Lamas...
That's right, ya'll, Renegade! In a bike shop! Does it get any better?
Here are a few shots from the days we shot the episode, when Stuart and I were dubbed, "Team Red Irish."
Hanging at Ducati of Beverly Hills just before meeting Mr. Lamas (yeeee!).
The first episode has me, back in full-on "Chef Sasha" mode, and Stuart cooking for Lorenzo Lamas...
That's right, ya'll, Renegade! In a bike shop! Does it get any better?Here are a few shots from the days we shot the episode, when Stuart and I were dubbed, "Team Red Irish."
Hanging at Ducati of Beverly Hills just before meeting Mr. Lamas (yeeee!).
At the prep kitchen, getting our empanada love on!
Recipes are coming soon so stay tuned...
My Morning Workout with Dan Clark, American Gladiator's Nitro
Who wants to joust? And, more importantly, where can I get those flossy red lace stockings to wear under my unitard and scrunchie socks?
You know you love it.
If you, like me, are a child of the 80s, there are certain things that will always have a special place in your heart. To namecheck a few:
Brick cell phones, the words "Show me that smile again," Reebok Pump sneakers, the promise of a hoverboard skateboard by 2015, anything that has to do with Reese's Pieces and a little something called American Gladiators.
Raise your hand if you ever stood on a couch and tried to beat your friend off an ottoman with a broomstick. I know I have.
That's why I jumped at the chance to not only interview Dan Clark, aka American Gladiator "Nitro," but to workout with him as well.
Rising before the sun, I set off this cold, quiet, foggy morning to meet Dan at the top of Runyon Canyon...
Don't expect any pictures of me in this post, I looked totally kicked to the curb. Instead, there's one of the road, all desolate and grey, as I turned toward Mulholland Drive.
For a man who made his career by donning spandex and taking down all challengers, Dan was a remarkably sweet man who ran me ragged up and down the dusty canyon, knighting me “Athena,” explaining the utility of using the Gladiator yell to push through pain during a workout; as he likes to say, “Pain is just fear leaving the body”--and apparently I have a lot of fear--, as we discuss his latest venture, the Gladiator Rock ‘n’ Run. Mark your calendars, kids, December 4th, you too can get sweaty with an American Gladiator! If you get super lucky, maybe Malibu will show up to joust with you. That hair! That tan! Malibu gives GTL a whole new meaning. Actually, I think he was more about GTP; Gym, Tan, Perm.
After twenty pull ups, three sprints up the mountain (take that, Matterhorn!), and more squats than I care to remember, Dan and I bid each other farewell and I left feeling strong and happy, like I'd made a new friend and lived a childhood dream all at once.
It was a morning I will never forget...and my thighs won't soon forgive me for.
************************************************
Warm Farro Salad with Roasted Fall Vegetables
Gladiators in Roman times might have eaten something like this, featuring Farro, an ancient grain similar to barley and brown rice.
2 cups Farro, rinsed and drained (Brown Rice can be substituted)
5 cups water
3 cups mixed Fall vegetables, peeled and diced into one inch cubes: i.e. yams, butternut squash, turnips, brussel sprouts, pumpkin, etc,
½ cup nuts, preferably a mix of hazelnuts, pinenuts and chopped walnuts
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
½ cup mixed dried cranberries, tart cherries and golden raisins
2 cloves garlic, finely minced
1 tablespoon balsamic vinegar
1 tablespoon toasted walnut oil (or more olive oil)
Salt and fresh ground pepper to taste
2 cups arugula
5 cups water
3 cups mixed Fall vegetables, peeled and diced into one inch cubes: i.e. yams, butternut squash, turnips, brussel sprouts, pumpkin, etc,
½ cup nuts, preferably a mix of hazelnuts, pinenuts and chopped walnuts
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
½ cup mixed dried cranberries, tart cherries and golden raisins
2 cloves garlic, finely minced
1 tablespoon balsamic vinegar
1 tablespoon toasted walnut oil (or more olive oil)
Salt and fresh ground pepper to taste
2 cups arugula
Preheat oven to 375.
Combine farro, salt, and water in a large, heavy saucepan over medium heat.
Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour.
Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour.
Remove from heat, drain any excess water, and set aside.
While the farro is cooking, toss vegetables, nuts and thyme with olive oil and salt to taste. Arrange in a single layer and roast until tender and caramelized, about 25-35 minutes.
In a large bowl gently toss farro with roasted vegetables, dried fruit, garlic, vinegar and additional oil. Test for seasoning and adjust if necessary.
At the last minute, add arugula and serve.
At the last minute, add arugula and serve.
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