Gluten-Free Foods Prominent at National Restaurant Association Show
The Wall Street Journal reports that this year's National Restaurant Association Show in Chicago brought out a surprising number of gluten-free foods. The gluten-free food makers do not think it will be a fad like the no carbs trend was. Take a look:
Katie Lee Joel teaches The Early Show crew how to make delicious biscuits based on her grandmother's recipe. She explains how the dough is "very forgiving." You can find the recipe here.
The Minimalist - Mark Bittman from the New York Times - provides an innovative way of stuffing a pork loin with figs. He says you do need a sharp boning knife so that you can make a hole and fill it with figs that have been soaked in a red wine. It looks delicious. Take a look:
Top Chef's Carla talks about sending out the love in her food. She says she thought the criticism on Top Chef was constructive but sometimes Colicchio would give her a funny look. She also talks about where the hootie hoo calls originated.
Can you make a roux? Southern Living magazine's Marian Cairns demonstrates the basics of Creole cooking to Maggie Rodriguez with a gumbo. She explains Jambalaya and a Crawfish Etouffee. You can find the recipes here. Take a look:
Chef Scott Peacock shared his recipe for fried chicken with Martha Stewart. The chicken is soaked in buttermilk. He uses bard, lard and dried ham for frying.
The Bacon Explosion is perfect for bacon and pork lovers who are not the least bit concerned about calories. The original recipe here has been viewed over 500,000 times says the Telegraph. The meat within meat recipe involves creating a bacon weave and wrapping in sausage meat and then drenching the whole thing with 1 bottle of BBQ sauce. CNN's Lola Ogunnaike visit Chef Ken Callaghan from Blue Smoke where they made a Bacon Explosion. Take a look:
Jon Shook and Vinny Dotolo from the restaurant Animal demonstrate how to make an awesome Bacon Chocolate Bar. Everything's better with bacon. There's a close-up photo of Animal's bacon chocolate crunch bar here.
Chef Mario Batali shows Today's Meredith Vieira how to make an ordinary skirt steak taste great by dressing it up by using a marinade. Batali says to let it soak in the marinade overnight if you can but an hour will do if it is all the time you have.
Chef Christopher Brooks shared sme gourmet hot chocolate recipes with Jeff Glor on CBS. Brooks shows how to add gourmet to a pot of milk using a whisk. He makes two different kinds of hot chocolate: a hot chocolate with Valrhona and Cointreau, and a white hot chocolate with espresso. Chef Brooks also explains how to make homemade marshmallows. You can get the full recipes here.
Kim Haasarud calls herself the "liquid chef." Here's her champaign and sparkling wine ideas for New Year's Eve for a variety of budgets. Haasarud has a book out called 101 Champagne Cocktails.
Lee Anne Wong from season one of Top Chef teaches you how to recreate Stefan's winning beef skewer recipe from the "Melting Pot" episode from Season Five. The dish includes onions and lamb chops with hummus and tabouli salad. It looks very tasty.
Lauren Braun Costello from Gotham Caterers teaches you how to make egg nog using George Washington's recipe in the video below from the AP. There is plenty of alcohol involved: 2 cups of Brandy, 1 cup of Rum, 1 cup of Rye Whiskey and 1 cup of Cream Sherry.
Khalil Semhat, a Lebanese farmer, shows off an enormous potato in this video that weighs over 22 pounds! The farmer hopes his huge potato sets a world record for the heavist potato ever. There's also a photo of the humongous potato here.
Sarah Carey, food editor for Martha Stewart Living magazine, provides an easy recipe for cheese balls in the video below from the Wall Street Journal. It's one recipe that can be split up three different ways. Sarah Carey says the worcester sauce is what gives the cheeseball its classic cheese ball taste. The cheese balls can also be frozen for up to a month. We prefer the cheese balls without nuts although lots of people like their cheese balls covered with chopped nuts.
