Meet Jasper at the Johnson County Home + Garden Show!

If you live in Kansas City and have never heard of Chef Jasper Mirabile, Jr., there is a good chance you have been living under a rock. Jasper, assisted by his nephew Jasper III (3J), heads up the kitchen at of Kansas City's most award-winning restaurant and Italian market, Marco Polo’s, located at 1201 West 103rd Street, in the Watts Mill Shopping Center.

The doors to this family-owned business opened 1954, as a small neighborhood Italian restaurant and bar by Jasper's grandfather, Leonardo Mirabile and his son, Jasper, for whom he named the restaurant. In 1984, Jasper. Jr. and his brother Leonard joined the family business. In his own style, Jasper creates dishes from his Sicilian background with heavy influences from Tuscany and the Piemomtese regions of Italy. Jasper attended the University of Nevada, Las Vegas, Hotel and Restaurant School and Kansas State University. Additionally he has studied in Paris, Venice and Milano.

Mirabile is an acclaimed Chef who has made three guest Chef appearances at the James Beard House in New York. He has been featured in several major newspapers and magazines across the United States of America. Mirabile's other activities include; hosting a popular weekly radio show on KCMO 710, Live! From Jaspers Kitchen; Chairman of Slow Food Kansas City, Vice President - Midwest of Gruppo Ristoratori; and board member of The American Institute of Wine and Food Kansas City.  Additionally, Mirabile is The Wisconsin Cheese Chef Ambasadore author of two cookbooks and working on his third (entitled On The Cannoli Trail). He also creates recipes for many local and national companies such as Hen House Markets, American Italian Pasta Co., Wisconsin Milk Marketing, Farmland, Plugra Butter, Smart Chicken and Red Gold tomatoes.

Jasper's has made a name for itself for one of Kansas City's most popular dining attractions and received national attention as well. Zagat has given it the distinction of being one of America's top 25 Italian Restaurants and Travel & Leisure named it one of country’s top Italian Restaurants.  Jasper’s has the honor of being named one of the best restaurants in North America for 25 years in a row, while USA TODAY has rated it as one of the top 10 Italian Restaurants in America.

On Friday at 2 pm, attendees of the Johnson County Home + Garden Show will have the opportunity to watch one of the city’s most acclaimed and engaging chefs on the Main Stage by Ikea prepare several of the new winter items on the menu at Jaspers including Tuscan Ribolita Soup & a mulled wine, "Vin Brûlée" for a winter fireplace dinner. Delizioso!

Read More

How To Cook Like a Gentleman

Get ready for local chef Ryan Hogan to sweep you off your feet with sweet treats, but hold the sugar! Ryan is an ambitious entrepreneur, author, chef, and health-minded influencer. As CEO of the non-profit, The SweetLife Movement, Ryan provides health and wellness information to educate today’s youth about lifestyle nutrition. After debuting his skills as a guest chef on local television show ABC 4’s “Good Things Utah” – Ryan released his health-oriented cookbook, Gentleman’s Bistro. Get his healthy and delicious recipes from his book or see him live at the first Salt Lake Home Show of 2016.

Can't wait until Ryan's appearances on January 8th, 9th, and 10th? His recipe for sugar-free candied almonds should tide you over! Try making them tonight and get ready for more delicious recipes when you see Ryan at the Salt Lake Home Show.

SUGAR-FREE CANDIED ALMONDS

Ingredients

• 1 lb alomnds (can also use walnuts or pecans)
• 1/4 cup of XyloSweetⓇ
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1 egg white
• A dash of salt
• 2 tablespoons melted butter (optional)

Directions

Step 1: Prehead oven to 352 F - place baking rack in the middle position.

Step 2: Prepare a 9" x 13" baking pan by lining it with parchment paper or lightly spraying it with cooking spray. Spread out almonds, walnuts, or pecans in a single layer onto the bottom of the prepared pan.

Step 3: Lightly toast the nuts for 4-5 minutes, then remove from heat.

Step 4: Mix cinnamon into XyloSweetⓇ and set aside.

Step 5: In a deep bowl, beat egg white with a dash of salt until stiff - fold in the XyloSweetⓇ/cinnamon mixture and lightly toast nuts. Slowly drizzle butter over mixture and fold until incorporated.

Step 6: Pour mixture back into baking pan and spread out to form an even layer.

Step 7: Bake at 325 F for another 10 minutes - stir to ensure even baking. Bake for another 10 minutes and stir again. Taste to make sure the nuts are not overcooking. Bake again for an addition 10 minutes and stir a final time.

Step 8: Remove from heat and spread out onto parchment paper. Mixture will be sticky and somewhat wet.

Step 9: Allow to dry for several hours or overnight. Depending on humidity, it may take longer to dry completely.

Step 10: Enjoy! 

The Salt Lake Home Show takes over the South Towne Expo Center January 8 - 10, 2016. With hundreds of experts ready to help with everything from roofing to cooking, home improvement projects, landscaping, and more, it's a must-attend event for Salt Lake City homeowners. 

Don't have tickets yet? Save big when you buy online! Click here to get $2 off tickets to the Salt Lake Home Show.

SOUTH TOWNE EXPO CENTER
JANUARY 8-10, 2016.

Read More

Master your Kitchen at the Edmonton Fall Home Show

Spend hours and hours pinning chef-inspired recipes and chic dinner party ideas, but you never really know where to start when it comes to the actual cooking part? Dreaming is nice, but what if you could actually learn how to master your kitchen and put all of those clever ideas into action? 

The Edmonton Fall Home Show’s incredible Cooking Stage sponsored by SONiC 102.9 is sure to provide you with the right ammunition to kick your kitchen projects into high gear. With some of Alberta’s finest culinary experts teaching the audience how to master their meals in our stylish, design-inspired kitchen, you will leave the show floor with delicious recipes, a list of local products to stock your kitchen, and a full belly thanks to mouthwatering samples from the pros themselves. 

On top of all that, audience members will also get the chance to win culinary prizes and a one-chance opportunity to speak one-on-one with our featured Cooking Stage presenters. You will be able to pick their brains for tried and true culinary advice, tips, and tricks to rule your kitchen.

Our featured cooking talent includes:

●     Erin Howe and Chris Short, instructors at the Northern Alberta Institute of Technology (NAIT) in the department of continuing education, who will each be presenting their top level culinary knowledge

●     Mercer Tavern’s Robbie Oram, the master of bringing experience and adventure into his inspired dishes

●     Phil Wilson, Edmonton’s own “Baconhound” who travels around the city in search of our most mouthwatering meals to share his reviews with friends, family, and foodies

●     Ben Chalmers, the magic behind Edmonton’s hugely popular Corso 32

●     Nelvin Reyes, a grill mastermind at the luxurious Pampa Steakhouse who has a passion for producing culinary perfection with every dish

●     Lindsay Porter, El Cortez’s executive chef brings a taste of modern Latin food with a tequila twist

●     Executive Chef Corey Rakowski from 12 Acres showcases his team’s first hand knowledge of growing food and rearing livestock.

●     Levi Biddlecome, our red seal certified Asian Fusion aficionado who has used his impressive record of chef experience to open Attila The HUNgry, Edmonton’s first Asian Fusion food truck

●     Alexei Boldifreff, NAIT alumni and owner of S’WICH Food Truck, who has experience working in some of the city’s finest restaurants and a passion for producing simple dishes with big, bold flavours

Enjoy a weekend chock-full of culinary excellence brought to you by SONiC 102.9, along with everything you need to make your home design and style vision come to life. The Edmonton Fall Home Show is happening October 23-25, 2015 at the Edmonton Expo Centre.

Don't have tickets yet? Buy 'em in advance to save time and money. Right now you can get 2-for-1 tickets via Facebook. Save BIG on tickets and skip the box office line? It doesn't get much better than that!

Read More

Far and Beyond Baking at the Deseret News Home Show

Meet Nettie Frank, chef, mother of two, and food lover. This Utah local is a private chef, and the inspired creator behind Beyond Glaze Doughnuts – however, you might know her from her prime time debut on Food Network’s, Cake Wars. Nettie loves to share her passion for cooking with others by hosting cooking classes that teach the basics and inspire others to cook with confidence. Nettie has built her career with a passion for food, and a hunger to learn the ins and outs of the business!

See Nettie live at the Deseret News Home Show October 9-11, 2015. She will be a featured guest at the kitchen stage, sharing her secrets and recipes for the holiday season. Get 2-for-1 tickets on Facebook today and treat a friend or family member to samples of Nettie's cooking!

Can't wait to see Nettie at the show? Sweeten up your wait time with this delicious coffee cake recipe Nettie shared with us. Check it out below!

Sour Cream Coffee Cake

Ingredients

Cake

• 3/4 cup butter (soft)
• 3/4 cup sugar
• 3 eggs
• 3/4 cup sour cream
• 1 tsp. vanilla
• 2 1/4 cup flower
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Cream cheese filling

• 1-8oz. cream cheese (soft)
• 3/4 cup fruit
• 1/4 cup sugar

Glaze

• 2 cups powdered sugar
• 2 tbs. of juice (from the fruit)

Directions

Step 1 - Making the cake batter: In one large bowl, mix butter and sugar together with a paddle until smooth. Add eggs, sour cream, and vanilla to butter mixture. Mix until smooth. Add flour, baking powder, baking soda, and salt to butter mixture. Don't over mix.

Step 2 - Making the cream cheese filling: In a separate bowl, mix cream cheese, fruit, and sugar. Mix until smooth.

Step 3 - Making the glaze: In a separate bowl, mix powdered sugar and juice. Needs to be a loose consistency.

Step 4 - Grease bundt ban.

Step 5 - Pour half the cake batter in the ban. Pour the entire cream cheese filling on top of the batter. Pour in the other half of the cake batter. 

Step 6 - Bake at 350 for 45 minutes.

Step 7 - Let cool for 5 minutes. Flip bundt pan onto a plate.

Step 8 - Use a pastry brush and spread the glaze all over the coffee cake.

Step 9 - Sit down with friends and family and enjoy!

SOUTH TOWNE EXPO CENTER
OCTOBER 9-11, 2015.

Read More

The Search is on for Samsung's Junior Chef Challenge Champion

Calling all up-and-coming teen chefs! We’re searching for Calgary and Vancouver’s most talented junior home cooks to go head-to-head in the Samsung Junior Chef Challenge at the upcoming Calgary Home + Design Show and Vancouver Home + Design Show

With Samsung’s premium home appliances, including the new Flex Duo Electric Range with Dual Door, at the ready, talented home cooks ages 12-17 are encouraged to enter the competition in hopes of coupling up a local celebrity chef. Contestants will have the possibility of being paired with Michael Dekker from SAIT, CRAFT Beer Market’s Eric Mah, Craig Scherer from Trattoria Burnaby and Blacktail Restaurant + Lounge’s Geoff Rogers.

Each competitor will be tasked with creating an entrée and dessert with three mandatory secret ingredients over the course of one hour. Based on judges’ scores, the winning competitor will be crowned the Samsung Junior Chef Champion, flush with a Samsung Home Appliance prize package valued at over $5,000.

Do you, or someone you know, have what it takes to win the Samsung Junior Chef Challenge? Head to the Calgary Home + Design Show & Vancouver Home + Design Show contest pages to enter. For more information, rules and regulations, please click here.  

Be sure to arrive early to catch all the action on the Trail Appliances Cooking Stage in Calgary on Saturday, September 19 at 11:30 a.m. and on the Vancouver Magazine Cooking Stage in Vancouver on Saturday, October 24 at 12:00 p.m. Visit our Facebook page to save on show tickets - right now you can get two for the price of one!

Read More

Learn To BBQ Like A Pro: Local R&R BBQ Shows Us How

Spring is upon us, and summer cookouts are just around the corner. Have you ever wanted to really learn how to make delicious barbecue? According to grand champion BBQ team and owners of local SLC eatery R&R BBQ, Rod and Rodger Livingston, you "don't need secret ingredients - just some smoke, fire, and a little patience."

One could say that it runs in the family; this brotherly barbecue duo was raised to BBQ "just right". The boys grew up learning all about top-shelf cuts of meat from Dad. Then there was Mom, with her words of wisdom, "If you're going to do something, you do it right or you don't do it at all." This powerful combination of quality and patience led the boys to win several BBQ competitions. After taking claim to the title of Utah's best competition BBQ team, Rod and Rodger decided to open up their own business, R&R BBQ.

Would you like to learn how to BBQ from the best that Utah has to offer? Hone in on your smoking skills with the pros at this year's Salt Lake Tribune Home + Garden Festival. That's right, R&R BBQ will be teaching a BBQ class!

Details:

• March 7th OR 8th from 11am - 3pm
• 4-Hour class
• Meat Selection, trimming, seasoning
• Fire box control, cooking times, and how to know when it's done

Cost fee:

• $99

Includes:

• 4-Hour class
• 2 tickets to the Salt Lake Tribune Home + Garden Festival
• A chance to WIN a Traeger Smoker
• R&R's rib, pork, and chicken rub samples and more!

Join R&R BBQ Saturday, March 7th or Sunday, March 8th from 11am-3pm at the Southe Town Expo Center in Room 400 in the North-West corner. To enroll in the class, please visit the R&R BBQ website and select the date you'd like to take the class (either Saturday or Sunday) - it's under "Register for Pit Master Class".

Read More

Here's What's Cooking At The Warners' Stellian Kitchen Stage

It's not a home without a kitchen, and it's not the Minneapolis Home + Garden Show without a Kitchen Stage! This year, the appliance specialists at Warners' Stellian are building a beautiful space and we have an all-star line-up prepared to demonstrate the best food and beverage recipes. From fire station favorites to mother/daughter dishes, the Warners' Stellian Kitchen Stage will be host to dozens of cooking demos. Take a seat and learn a new recipe from some of the area's best restaurateurs, chefs, cookbook authors, and media personalities. There will be plenty of sampling going on, so arrive hungry for food and entertainment!

Some of 2015's highlights will include:

• Marjorie Johnson, the "Blue Ribbon Baker" who has won almost 3,000 State Fair Ribbons and has appeared on a number of talk shows, such as The Tonight Show with Jay Leno, The Rosie O'Donnell Show, and The View. She brought her homemade cooking to such events as the MLB All-Star Game, the NBA All-Star Game, the Emmy Awards, and the Grammy Awards. Marjorie will be sharing her baking finesse Thursday at 5pm and Saturday at 2pm.

• James Beard Award winner, local Charlie Awards founder, and columnist for Minnesota Monthly, Sue Zelickson will be taking the stage Sunday at 1pm with chef Mike Rakun of Marin (in Le Meridien Hotel), as well as Mill Valley Kitchen.

• Prepare for lots of laughter when WCOO-TV's Jason DeRusha cooks up a storm with his young sons Seth and Sam. Jason is a five-time Emmy Award winner, one of the Ten Outsanding Young Minnesotans as chosen by the Jaycees, and - let's not forget to mention - the city of Minneapolis proclaimed September 21 "Jason DeRusha Day".

• Other notable presenters include: Sameh Wadi, owner of World Street Kitchen and Saffron, as well as 2013 Iron Chef contestant, Jack Riebel, executive chef of The Lexington, Corner Table's executive chef Thomas Boemer, and Go 96.3FM radio DJ Brian B.T. Turner.

We can't wait for you to see all the amazing stuff we'll be cooking up at the Warners' Stellian Kitchen Stage. For more information, check out our Stage Schedule. The Minneapolis Home + Garden Show takes over the Minneapolis Convention Center February 25 - March 1, 2015. Don't have tickets yet? Buy them early to get the best deals and avoid box office lines - right now you can get 2-for-1 tickets on Facebook. Don't miss out!

FEBRUARY 25 - MARCH 1, 2015.
MINNEAPOLIS CONVENTION CENTER

Read More

Kiss The Cook: 10 Tasty Treats To Serve This Valentine's Day

If the way to someone’s heart is through their stomach we’ve got just what you need to be feeling the love this weekend! To help celebrate Valentine’s Day we’ve created a list of the most adorable treats to serve your loved ones on the 14th. When you think about it, what says I love you better than a homemade meal or dessert? Try making any one of these 10 delectable dishes for Saturday and you’ll have your Valentine eating out of the palm of your hand.

1. Cheesecake Conversation Hearts - There's nothing wrong with getting a little cheesy on Valentine's Day. These delicious cheesecake conversation hearts will say all you want to.

Image via Hungry Happenings

2. Heart-Shaped Bacon - Don't go bacon our hearts this Valentine's Day. Cook up some heart-shaped bacon instead!

Image via The Paper Mama

3. Jell-o Cookies - These cookies are sure to break the mold! Light, colorful, and fun, these are a great Vday snack!

Image via Just Helen

4. Heart-Shaped Rice Krispies - Does your loved one have a gluten allergy? They don't have to miss out on the Valentine's Day treats! Make them some of these heart-shaped Rice Krispies!

Image via Pint Sized Treasures

5. Cupcakes On Cupcakes - We know this isn't the most Valentine's Day themed food on our list, but we're seriously loving how creative this treat is and you get to eat two cupcakes! Top that!

Image via All Recipes

6. Heart-Shaped Ravioli - If you're planning a romantic dinner, try serving these heart-shaped ravioli! The extra effort will go a long way!

Image via Annie's Eats

7. Strawberry Rose - Would a rose made out of any other fruit taste as sweet? Maybe, but it certainly wouldn't look as good!

Image via One Little Project

8. Cherry Tomato Heart - This cute, healthy snack is a great treat to serve on Valentine's Day!

Image via Eye Candy

9. Egg Pizza - What an egg-cellent way to say Happy Valentine's Day!

Image via Proud Italian Cook

10. Cinnamon Bun Hearts - One word: YUM!

Image via Pillsbury

Wherever you are, whatever you end up doing, we hope you and your loved ones have a special and happy Valentine's Day!

Read More

Farm-To-Fork Valentine's Day Recipe From Vivian Howard

Legions of devoted fans know Vivian Howard from the award-winning PBS series, A Chef's Life - but locals know her as one of North Carolina's favorite daughters. Vivian will be appearing at the Downtown Raleigh Home Show on Saturday, February 14 and Sunday, February 15, where she'll present an interactive cooking demo and discussion. She'll be sharing the top tricks and tips so guests can learn to inject some extra Carolina pride into their culinary repertoire.

One of her Southern specialties can find its way into your Valentine's Day as the perfect red hot side dish: tomato pie. Check out the recipe below and get ready to wow your sweetheart this Valentine's Day.

Tomato Pie

Ingredients

For The Filling

• 2 Cups diced and drained tomatoes
• 2 Cups diced and roasted tomatoes
• 1 Cup caramelized onions
• 1/2 Cup picked basil
• Salt
• Pepper
• Sugar

For The Topping

• 1/3 Cup grated Parmigiano Reggiano
• 1/3 Cup grated Fontina
• 1/2 Cup mayo
• 1 Pie crust

Directions

Step 1: For The Diced And Drained Tomatoes - Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients, if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.

Step 2: For The Roasted Tomatoes - Seed and dice 4 cups fresh, high-quality tomatoes. Toss them with olive oil (at Chef & The Farmer we use garlic oil), plenty of kosher salt, and several sprigs of thyme. Spread this mix out on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to be dry and slightly caramelized, but not burnt around the edges.

Sept 3: For The Onions - Peel and slice (with the grain) 4 medium yellow onions. In a large sauté pan, heat 1/4 cup of butter. Add the onions and season them with salt. Let the onions simmer and become juicy. Once the situation becomes a bit drier and much of the onion liquid has cooked out, turn down the heat to its lowest setting and settle in for a long, slow caramelize. To get these onions where they need to be, it could take about 2 hours. You are looking for a medium brown, sweet caramelization.

Sept 4: Assembling The Filling - Combine the onions, fresh tomatoes, roasted tomatoes, basil, salt, pepper, and sugar to taste. Keep in mind, the tomatoes take a lot of seasoning to really make them shine in applications like this.

Sept 5: Bake And Serve - Spread the filling over the bottom of a blind-baked crust. Flatten the topping between wax paper or use your good ol' hands to create a 1/3 inch thick round of delicious, cheesy topping that spreads nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned...20-25 minutes. Serve at just over room temperature.

Treat your loved one to this delicious dish and a wonderful day at the Downtown Raleigh Home Show. The home and garden event of the season takes over the Raleigh Convention Center February 13 - 15, 2015. Buy tickets early to get the best deals and avoid box office lines. Right now you can get 2-for-1 tickets on Facebook.

FEBRUARY 13  - 15, 2015.
RALEIGH CONVENTION CENTER

Read More

The Choppin' Hunger Challenge Is Back!

Did you ever wonder what happens to the food donated to a food bank? What happens when a family in need takes home those donations and prepares a meal? You will get an inside look with a special event returning to the Indianapolis Home Show: the Choppin' Hunger Challenge II.

A new study by Feeding Indiana's Hungry and Feeding America shows one in six Hoosiers, or an estimated 1.1 million people in Indiana, turn to food pantries and meal service programs to feed themselves and their families. Of the households served by Indiana's food banks and assistance programs, 43% include a child under 18, and 25% include a senior aged 60 or older.

So how can you chop hunger and help Hoosier families get a nutritious and filling meal? Donate to your local food bank or food pantry, and make sure you are giving the right type of food.

Participate in the Choppin' Hunger Challenge II at the Indianapolis Home Show! Watch great Indiana chefs, Sam Brown and Nick Mayes, as they battle to win the challenge of creating a unique, delicious meal from chop baskets filled with items from Indiana food banks.

Home show attendees are encouraged to come sample the meals and will also have the chance to learn about the most desired food items needed by Hoosier families. Then, consider making a donation - especially spices, which are seldom donated.

Attendees will also receive a packet of recipes developed using foods shoppers can pick up at Gleaners - you can also find them online. This exciting program was created by the American Dairy Association of Indiana, Gleaners Good Bank, Second Helpings, and CICOA - all working to eliminate hunger in Indiana.

Watch as Indiana chefs compete for the best meal. Stop by the Choppin' Hunger Challenge II on Saturday, January 24 at 11am on the Unilock Outdoor Living Stage for your chance to help truly chop hunger and learn how all Hoosiers can enjoy warm and filling meals every day of the year.

The Indianapolis Home Show takes over the Indiana State Fairgrounds January 23 - February 1, 2015. Get tickets to participate in fun and information events like this, as well as to see home and garden celebrities, Ty Pennington and Matt Muenster. Right now you can get 2-for-1 tickets when you check out our Facebook Ticket Deals page. We hope to see you at the show!

JANUARY 23 - FEBRUARY 1, 2015.
INDIANA STATE FAIRGROUNDS 

Read More

Try Beet Gnocchi By Salt Lake Local & Bravo TV's Top Chef Katie Weinner

Katie Weinner is a Top Chef on Bravo TV and a Salt Lake City local. She created SLC POP, a pop-up restaurant and catering business in April 2012. Later that year, Katie turned SLC POP into Nata Gallery, a temporary brick-and-mortar eatery. This project wrapped up in the spring of 2014. She will be at the Salt Lake Home Show all weekend long - check out our Kitchen Stage schedule to find out when you can see her. But before you enjoy her cooking at the show, get a taste of it below with her famous beet gnocchi recipe. Bon appétit!

Beet Gnocchi

Ingredients

• 2 Pounds medium beets, scrubbed
• Extra-virgin olive oil, for brushing
• Kosher salt
• Freshly ground pepper
• 1 Cup fresh ricotta (8 ounces)
• 1 Large egg, lightly beaten
• Pinch of nutmeg, preferably freshly grated 
• Zest of half an orange
• 2 Tsp chopped fresh oregano or marjoram (both are delicious)
• Freshly grated Parmigiano-Reggiano cheese for serving
• 2-3 Cups all-purpose flour, plus more for dusting
• 2 Tsp salted butter

Directions

Step 1: Preheat the oven to 375 degrees. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.

Step 2: Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.

Step 3: In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, oregano, the orange zest, and 1 tablespoon of salt, and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 2 cups of flour and mix at low speed until the dough just comes together, about 1 minute. If the dough is still very sticky, add the remaining flour. Taste the dough for seasoning; you may need more salt or herbs.

Step 4: Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still lightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

Step 5: Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.

Step 6: Lightly oil another baking sheet. in a large, deep skillet of simmering salted water, cooking one fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.

Step 7: Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates.

Pro Tip: You can make this dish ahead of time! Prepare the gnocchi through to Step 5, frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.

Make sure to see Katie Weinner at the Salt Lake Home Show. The event takes over the south Towne Expo Center January 9 - 11, 2015. Remember, buy tickets early to get the best deals - right now you can get two tickets for the price of one with our Facebook promotion. Click here to learn more.

Read More

The Fabulous Beekman Boys’ 10 Essential Kitchen Items

Interested in spicing up your dishes and bringing more life and freshness into your food? Get inspiration from The Fabulous Beekman Boys and the things they keep in their kitchen that add a little wow to each plate. Check out the top ten culinary necessities Dr. Brent Ridge and Josh Kilmer-Purcell can't live without, and learn why they make such a difference.

1. Immersion Blender: We make a lot of soups, many of which need to be pureed. Transferring the mixture to a food processor is not only messy, but can be dangerous if the mixture is still hot. An immersion blender takes care of both of those problems.

2. Lemons, Lemons, Lemons: We make sure we’re never out of lemons. We use the zest to garnish and brighten the flavor of all sorts of dishes. If we don’t need the juice right away, we freeze it in ice cube trays. And we don’t even throw away the juiced carcass; we use them with salt as an easy way to keep our copper polished.

Image via the kitchen

3. Demitasse Saucer: No cup necessary. No, we’re not being precious. For years we would get annoyed by the ground pepper “footprint” left underneath the pepper grinder no matter how well we would shake it after use. Now we set it on a random demitasse saucer we found at a flea market, which is the perfect small size not to take up more counter space but still capture the spilled pepper.

4. Panko: Better than breadcrumbs, and now readily available in most grocery stores.

5. Instant Tapioca: We feel confident enough to settle the flour vs. cornstarch thickener debate once and for all: neither work as well as instant tapioca to thicken fruit for pies and sauces.

6. Corn Meal: We like to add a little corn meal to pie crusts and other cold-weather baked good. It adds a flavor and texture that using 100% flour can lack.

7. Real Cultured Butter: For greasing baking pans and sautéing vegetables, regular grocery store butter is fine. But when baking desserts, real cultured (often European branded) butter adds a much richer flavor. And if you’re taking the time to bake from scratch, make it count. Check your farmer’s market for local sources.

8. Plain Yogurt: When a dessert recipe calls for whole milk, we almost always substitute yogurt or sour cream for a portion of it. If you get the chance to add more flavor to something, why wouldn’t you take it?

9. Beekman 1802 Apron: This might seem self-serving, but we designed our apron to fulfill a need we couldn’t find elsewhere. Our apron has two thermal-resistant pockets sewn into the hem, so there’s no more looking for potholders.

Image via Beekman 1802

10. Nylon Pan Scrapers: Much easier to use and longer-lasting than steel wool pads.

To get more tips for simple cooking that tastes great, and for getting more involved in the farm-to-table movement, make sure to see The Fabulous Beekman Boys at the Deseret News Home Show, October 10-12 at the South Towne Expo Center. This fantastic duo will grace the Kitchen Stage on Friday and Saturday.  

Treat your taste buds and a friend or family member to the show - right now you can get two tickets for the price of one when you like us on Facebook. What are you waiting for? Grab your tickets now. We can't wait to see you at the show!

Read More

Chef Knows Best At The Vancouver Home + Design Show

We're one month away from the Vancouver Home + Design Show! Can you believe it? Happening October 16-19 at BC Place, this ultimate showcase of all things home improvement is the source for design inspiration and culinary creativity. This year, we're welcoming 12 local chefs to the Vancouver Magazine Cooking Stage, where they'll dish out live, full-action cooking demonstrations to tantalize taste buds. Now that's a tasty treat!

Without further delay, say hello to three of Vancouver's top culinary talents: David Robertson, Hamid Salimian, and Spencer Watts.

David Robertson, The Dirty Apron Cooking School & Delicatessen

For 20 years, David Robertson has built and extraordinarily successful culinary career. With training in classic French fine dining, David's passion for new flavours has taken him all over the world as he sought to expand his culinary repertoire and skills. Together with his wife, Sara, David fulfilled his dream to educate people about how to cook good food by opening The Dirty Apron Cooking School & Delicatessen in a beautifully restored heritage building in Vancouver's chic Crosstown neighbourhood. We're thrilled to have this jet-setting chef on our stage!

Find David on the Vancouver Magazine Cooking Stage on Sunday, October 19 at 2PM.

Hamid Salimian, Earls Kitchen & Bar

Born in Iran, executive chef Hamid Salimian brings an exotic palate to Earls Kitchen & Bar, creating new signature dishes and spicing up existing items. Balancing his classic French training with heady traditional Persian flavours, chef Hamid is a master at marrying unexpected elements in perfect culinary harmony. His background in award-wining fine dining restaurants led him to his current position at one of Vancouver's favourite eateries.

Find Hamid on the Vancouver Magazine Cooking Stage on Sunday, October 19 at 3:30PM.

Spencer Watts, Left Bank

Spencer Watts, executive chef for new French sensation Left Bank, is known for his passion for sustainability, dynamic creativity, and his willingness to push culinary boundaries in the pursuit of the perfect plate. He believes that knowing where your food comes from is an important part of being a chef, and having the confidence to seek out the freshest ingredients is the catalyst for creating exquisite dishes. We're certain you'll love his sustainable style.

Find Spencer on the Vancouver Magazine Cooking Stage on Thursday, October 16 at 7PM.

We can't wait to see what all the local chefs cook up! Buy your tickets to the Vancouver Home + Design Show so you can too - grab 'em now and save $3 courtesy of HomeStars.

Read More

Celebrity Spotlight: Meet Todd Wilbur, Food Detective

Have you ever wondered what’s in your favorite restaurant dishes? Todd Wilbur has made a career out of uncovering the ingredients behind America’s most popular foods. The author of Top Secret Recipes has shown that secret ingredients and family recipes are no match for him! He’s committed to bringing great copycat recipes of the world’s favorite foods to the masses.

We’re thrilled to have Todd joining us at the Capital Home Show, September 19-21, 2014. Don’t miss him as he shows you what makes McDonald’s special sauce so special, and lets you in on the ingredients that go into Mrs. Field’s sensational cookies. Make sure to bring your appetite; you might be asked to taste test some of Todd’s creations – will you be able to tell the difference between the famous dish and its copy? But first, let’s get to know the man behind the apron! 

Meet Todd Wilbur

Name: Todd Wilbur
Facebook: Todd Wilbur
Twitter: @ToddWilbur

Marketplace Events (MPE): How many books have you published?

• Todd Wilbur (TW): “10, with a new one coming out fall 2015.”

MPE: What three items do you always keep in your pockets?

• TW: “Chap stick – I live in Las Vegas and it is always dry. And a dollar bill with a sharp edge for measuring food in a restaurant.”

MPE: What was your first job?

• TW: “Worked for my parents at a plant nursery that they owned – and helping people out to their car – I’m a big gardener to this day and grow my own herbs.”

MPE: How were you discovered?

• TW: “Wrote a book in 1993 called Top Secret Ingredients – it was more like a pamphlet. Printed 10,000 copies, and then I was asked to be on Live With Regis and Kathy Lee and could not keep the book stocked after the appearance – a USA Today article and more followed.”

MPE: Most memorable career moment to date?

• TW: “That first show with Regis and Kathy Lee – and four years later in 1997 when my first restaurant book came out, and then my interview on Oprah.”

MPE: What famous figure inspires your career?

• TW: “The show Sherlock – food detective – like the way he thinks.”

MPE: Any embarrassing on-the-job moments you’d like to share?

• TW: “On one of our shows we were cloning Dipping Dots. I needed liquid nitrogen and told a doctor that I had warts and needed to do the application at home. The doctor made me drop my pants in the office and I was not wearing underwear that day and it was caught on camera. Embarrassing!”

MPE: What’s your personal mantra?

• TW: “Try to find the humor in everything.” 

MPE: What is the most challenging part of your job?

• TW: “Trying to find out how to clone the food before the dish I’m cloning goes bad – time is my challenge.” 

MPE: What is your favorite design or garden-related phone app?

• TW: “Always a camera for taking pictures of food and the Facebook app.” 

MPE: What do you like to cook when you are home?

• TW: “BBQ – smoked foods – right now I’m working on a book and that is what I’m making - smoker and grill are my favorite tools at the moment.” 

MPE: What is your most popular cloned recipe?

• TW: “KFC coleslaw recipe - very easy to make - #1 searched recipe on the website.” 

MPE: Is there anything you haven’t cloned yet?

• TW: “Bush’s Baked Beans.” 

MPE: What’s the craziest clone request you’ve gotten?

• TW: “People have asked me to clone a recipe from a remote restaurant or a closed restaurant, and dog food...” 

Todd will be appearing at the Capital Home Show on Friday and Saturday, so make sure to check him out! Learn how to make your favorite foods at home and more. Grab your tickets online now to get the best deals. We can't wait to see you at the show!

Read More

Grill Skills: Ty's Tailgating Tips

It’s hard to believe that football season has officially kicked off with the start of college football. And you know what football season means: tailgating! No tailgate or at-home football party is complete without firing up the grill. But if you’re looking to serve more than traditional brats, we know that some of you love your Gator or whatever animal mascot your alma mater is playing, then you might be in need of some tips from our friend Ty Pennington, a southerner who knows his way around gas, propane and charcoal grills. Check out Ty’s tailgating tips below.

“Before you host your next outdoor soiree, here are a few pointers. Hamburgers, hot dogs. These are pretty straightforward grilling. You put them on top of the flame, cook with direct heat, and a few flips later, you got your grub. But if you want to cook thick steaks or a whole fish, use indirect heat. Place your food away from the hottest part of the grill, keep the lid closed, and cook the food longer. This is how traditional barbecue is made – using indirect heat at lower temperatures for longer periods of time. Indirect heat can really make for some juicy and delicious meals. To make sure your meat will be tender, not tough, it’s helpful to have a meat thermometer to check for temperatures. Be sure to stick it in the thickest part of the meat away from the bone. And I’ll let you in on a little grilling secret we southerners know to be true. If you let your seasoned meats warm to room temp before grilling, you’ll definitely get a more flavorful meal.”

Get more tasty tips when you see Ty at the Downtown Raleigh Home Show, September 5-7, 2014. Ty will be appearing live on Saturday, September 6 to give you advice to help with your latest home improvement projects and renovation woes, and he’ll be sharing some behind the scenes moments from ABC’s hit show Extreme Makeover: Home Edition. Don’t miss America’s design darling – grab your tickets online now. We can’t wait to see you at the show!

Read More