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Recipes (A-O)

Beemster Cheese Soup With Herbs

by Joi on January 5, 2010

Beemster Cheese Soup With Herbs

Yield: 4 Servings

3-1/2 ounces Beemster Classic, grated finely
7 ounces Beemster Classic, coarsely grated
1 tablespoon flour
1-3/4 tablespoons butter
1 onion, chopped
1 zucchini, in cubes
2 cups milk
1 cup chicken broth
2 tablespoons fresh cilantro leaves, roughly chopped
2 tablespoons parsley, roughly chopped
2 tablespoons chives, chopped into 1/2 inch pieces
freshly ground salt and pepper

Preheat the oven to 425 °F.
Mix the grated Beemster Classic with the flour and spoon 8 mounds of cheese on a cookie sheet lined with baking parchment. Bake in the oven for 3-5 minutes to form nice flat wafers.
Leave the wafers on the cookie sheet to cool. Melt the butter in a stock pot and lightly sauté the onion and zucchini for 3-5 minutes.
Stirring constantly, add the milk and both and bring to a boil. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth and creamy.
Stirring constantly, add the grated Beemster Classic a little at a time until it melts. Season the soup with salt and pepper. Serve the cheese soup in warmed soup plates and garnish with a generous amount of herbs with a cheese wafer on top.

Enjoy!

This recipe is courtesy of Beemster Premium Gourmet Cheese – click the link for many more fantastic recipes.

Beemster Gourmet Cheese is out of this world extraordinary. I love to shred it on salads, pasta, pizza, and eggs. I’m also completely addicted to slicing it off and eating it straight from the fridge! It’s THAT remarkable. When you’ve eaten truly special gourmet cheese like Beemster’s there’s no going back. There’s a rich, bold, extra-cheesy flavor that you simply can’t find anywhere else.

When you get a chance, do yourself a favor and try Beemster’s Gourmet cheese.

The best place to purchase Beemster’s Gourmet Cheese is igourmet.com… so what are you waiting for?!?!

Recipes for Day of the Dead!

by Joi on October 13, 2009

Delicious Honey is perfect for countless recipes.

I’ve noticed lately that a lot of Hispanic traditions and celebrations are going mainstream. Such is the case for Dia de los Muertos, or Day of the Dead. The National Honey Board has even recreated traditional Dia de los Muertos recipes made with honey, a customary ingredient that according to legend, gives a unique sweetness to the journey from life on earth to life after death.

Día de los Muertos, celebrated on November 1 and 2, is originally an Azteca custom honoring their dead during the ninth month of the Solar Calendar. Although the original festivities have changed through time, their essence is intact. And, even though the authentic human skulls have been replaced by candy imitations, these representations along with paintings, costumes and art forms symbolize death as the birth of a new life.

This year, Dia de los Muertos falls on a Sunday; a great opportunity to extend celebrations with family and friends at the end of the weekend and enjoy delicious dishes made with honey.

Calabaza en Tacha (candied pumpkin)

Makes 6 to 8 servings

Ingredients:
1 cup dark brown sugar
1 Tbsp. molasses
1 1/2 cups pure honey
zest of one orange
juice of one orange
3 cinnamon sticks
5 cloves
4 cloves of allspice
2 quarts of water (8 cups)
1 medium pumpkin, seeded and cut into large pieces (8 to 10 pieces)

Preparation:
In a medium stockpot combine brown sugar, molasses, pure honey, orange zest, juice of one orange, cinnamon sticks, cloves, allspice and water. Bring to a boil.

Add pumpkin pieces to stockpot and simmer for approximately one hour until sauce has reduced by almost half and has become a thick syrup. The pumpkin should be fork tender, but not falling apart. Allow to cool and serve.

Atole (traditional Hispanic hot drink)

Makes 4 servings

Ingredients:
1/2 cup masa flour*
4 1/2 cups warm milk, divided
1 cinnamon stick
1 tsp. vanilla extract
3/4 cup pure honey

Preparation:
Dissolve masa flour with 1/2 cup hot milk until smooth.

Pour remaining hot milk into a saucepan, add masa flour mixture, cinnamon stick, vanilla extract and honey. Stir constantly over medium heat until fully combined and mixture has thickened. Serve warm in mugs.

*Masa flour is available in large grocery stores or Hispanic grocery stores.

Sugar Skulls

Makes 50 small skulls!

Ingredients:
2 egg whites
1 Tbsp. pure honey
1 tsp. vanilla extract
3 cups granulated sugar

Preparation:
Combine egg whites, honey and vanilla extract; mix well. Pour honey mixture over sugar. With your hands, thoroughly combine sugar and honey until you have a consistency similar to wet sand. (Mixture should form a ball when squeezed in your hand.)

Tightly pack the sugar mix into the skull molds and wipe off excess. Invert onto a flat surface and allow to dry for 24 hours.

Decorate skulls using royal icing*, sequins and/or edible paint.

*Royal Icing: 1 egg white for every 3 cups of powdered sugar. Add food coloring of your choice. Mix ingredients until completely blended.

Honey-Drizzled Buñuelos (fried tortillas)

Makes 12 to 15

Ingredients:
3 cups vegetable oil
1 package (8 to 10) fresh, unbaked flour tortillas
2 tsp ground cinnamon
1 cup granulated sugar
pure honey, to taste

Preparation:
Heat oil in a large skillet over medium high heat. Fry unbaked tortillas in hot oil until golden brown and place over paper towel to drain excess oil.

Mix cinnamon and sugar, sprinkle over fried buñuelos. Drizzle honey over buñuelos to taste and serve.

Photo and Recipes courtesy the National Honey Board.

Delicious Recipes Featuring Honey and Apples

by Joi on September 23, 2009

Delicious honey in spoons.... yum!

Below are some fantastic recipes from the National Honey Board that call for two of my all-time favorite flavors in the world: Honey and Apples. Yum! One of the reasons I think I love apples so much is they taste like Autumn to me. Since it’s my favorite time of the year, I’m good with that. As for honey, I know why I’m so in love with it – it’s a little thing we call a sweet tooth and my head is full of them. When these two flavors team up, Joi is one happy, happy Kentuckian.

Apple Gem Jelly Recipe
Makes 24 servings

1 cup apple juice
1 1/2 cups honey
1 tablespoon fresh lemon juice
2 red apples, grated with peel on
3 ounces liquid pectin

In a 5-quart saucepan, combine apple juice, honey, lemon juice and grated apples. Bring to a full rolling boil. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in liquid pectin. Skim off foam. Ladle into hot sterilized jars. Seal according to manufacturers instructions. Makes three 1/2-pint jars.

Recipe for Candied Honey Apples
Makes 6 servings

1 cup brown sugar, packed
1/2 cup butter
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
6 small apples
6 wooden sticks
1/3 cup nuts, chopped

Combine all ingredients except apples, sticks and nuts in 2-quart saucepan. Cook over medium-high heat to 265°F; stir constantly. Remove from heat. Cool 5 minutes. Insert stick into top of apple. Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining apples. Makes 6 apples.

Honey Yogurt Dumplings with Apples Recipe
Makes 8 servings

Dumpling Batter:
1 cup flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
6 tablespoons plain yogurt
1 tablespoon honey
1 tablespoon milk
1 teaspoon orange peel, grated

Apple Mixture:
4 cups apple slices
2 cups cranberry juice
1/2 cup honey
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine flour, baking powder, cinnamon and salt in large bowl. Mix together egg, yogurt, 1 tablespoon honey, milk and orange peel in separate large bowl; stir into flour mixture to form moist batter.

Combine apples, juice, remaining 1/2 cup honey, cinnamon stick and nutmeg in heavy large skillet; mix well. Bring to a boil over medium-high heat. Reduce heat to low.

Drop tablespoonfuls of batter over hot apple mixture. Cover and simmer 15 to 20 minutes or until dumplings are cooked through and wooden pick inserted near dumpling center comes out clean.

Harvest Honey Spice Cake Recipe
Makes 12 servings

1 cup honey
1/3 cup vegetable oil
1/3 cup strong brewed coffee
3 eggs
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups tart apples, peeled and chopped
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries
Powdered sugar
Additional toasted sliced almonds, for garnish

Using electric mixer beat together honey, oil and coffee. Beat in eggs. Combine dry ingredients; gradually add to honey-egg mixture, mixing until well blended. Stir in apples, almonds and cranberries. Pour into lightly greased and floured Bundt or tube pan. Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool on wire rack. Dust with powdered sugar; garnish with sliced almonds, if desired.

***** This is a little off-topic, but if you or anyone you love happens to get whatever it is going around (the coughing, sore throat, chest congestion, sneezing nightmare) – put honey in tea and drinketh a lot! The honey soothes the throat like nothing else can or will and the natural sweetness makes you feel as though you just may live. If your throat is sore and inflamed, drink your honey-sweetened tea cold – it’ll put out the fire and make the inflamation go down. If your throat isn’t sore, but you have a lot of chest congestion, drink your honey-tea warm.. it’ll open you up and you’ll re-discover a little something we call breathing.

Granny Smith Apples

Matcha Green Tea Powder: Green Tea on Hyper Drive

by Joi on July 14, 2009

matcha green tea powder

What is Matcha Powdered Green Tea?
Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes. While other green teas are grown throughout the world, matcha is unique to Japan. It is the heart of the Japanese way of tea and has been celebrated in the traditional Japanese tea ceremony for hundreds of years. - MatchaSource.com

I am, as I’m typing these words, enjoying an amazing Iced Green Tea Latte. No, I haven’t been to Starbucks (not today, anyway). I made this beautiful and delicious green drink at home using Matcha Green Tea powder from Matcha Source. It’s the first time I’ve used Matcha, but it most certainly won’t be the last.

In preparing for this review, I actually brewed two hot Matcha Green Tea Lattes – one for myself and one for my daughter Emily – she LOVES hot tea but is proving to be a hard one to win over to green tea (don’t know where I went wrong with this girl). I also made an Chilled Matcha Green Tea Latte because I’m addicted to Starbucks Green Tea fraps and have always wanted a way to capture the magic at home.

Emily didn’t know what I was brewing (literally) in the kitchen, so she didn’t know what to expect when I walked up behind her and handed her a hot mug with a little cool whip on top. I’m forever making different types of hot chocolate, lattes, and teas in the kitchen – so her hopes were high. When she saw the green color, though, her smile sort of straightened out and she said, “Oh, Lord.” She knew her green tea loving mom was at it again. My family just never knows what sort of herbal or green teas I’m going to come at them with next!

She took a drink and said, “Wow! That’s actually delicious.” She then finished the entire cup before I could make it back into the kitchen to get back to mine! I sat down at the table, trying to decide if I liked the iced or hot best and she brought me her cup to show off – she pointed out that she’d even “cleaned” the bottom where a few specks had remained. And I hadn’t even sweetened the drinks at all!

One glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content.

I believe I might like the chilled Matcha Green Tea Latte a little better than the hot, but it’s almost too close to call. Maybe it’s because it’s summer and ice cold drinks just seem so right. I do know that I intend to keep Matcha Green Tea powder on hand from now on.

Matcha Green Tea Health Benefits:

Rich in Antioxidants: Antioxidants slow down the aging process and help the body to fend off diseases. Matcha tea is actually higher in antioxidants than blueberries and spinach. Somebody had better tell Popeye! A testing method known as ORAC – short for oxygen radical absorbance capacity, evaluates the antioxidant levels found in food. According to research done by Tufts University, the ORAC capacity of matcha green tea is exponentially higher than other foods known for their high antioxidants levels such as blueberries and spinach.The ORAC rating of matcha is 1300 units/g, compared to 105 units/g for pomegranates and 91 units/g for wild blueberries. If that’s not worth a WOW! – nothing is.
Contains Catechins Only Found in Green Tea: Catechins are a class of antioxidants that are found only in green tea. What’s more, this class may be the most powerful of all antioxidants. And of the catechins, EGCg (epicgallocatechin gallate) is the catechin with broadest and most potent cancer-fighting properties. Sixty percent of the catechin content of matcha tea is EGCg. One gram of matcha contains 105 mg of total catechin content, or roughly 61% EGCg.
Naturally Mood Enhancing: I’m not sure what the properties or explanations are, but Green Tea simply makes you feel good, and since Matcha Green Tea is green tea on hyper drive, it makes you feel all kinds of good.
Zero on the Glycemic Index: Will not raise insulin levels
Cleanses the Body of Toxins: Chlorophyll, the pigment which gives leaves their green color, helps to remove heavy metals and chemical toxins from the body. Because matcha powdered tea is fully ingested when consumed, unlike tea leaves which are infused then discarded, and because matcha is shade grown, a process which increases the chlorophyll content in the leaves, matcha tea is a chlorophyll rich food.
Sugar-free and High in Fiber: It also gives you more energy – which leads to more activity. Green Tea is a dieter’s best friend!
Helps you relax: Matcha contains L-theanine, an amino acid known to relax the mind.

I can promise you this: The Matcha Green Tea Latte and Chilled Matcha Green Tea Latte are fantastic. I can’t wait to try the Matcha Smoothie (below).

Matcha Green Tea Smoothie

1/2 cup yogurt
2 tbsp honey or sugar
1 tsp ingredient grade matcha
1/2 cup ice cubes

Blend ingredients together in electric blender. Pour into a tall glass. Experiment with adding berries, bananas and fruit juice.

For more recipes and to place an order for your own Matcha Green Tea Powder, visit their website. Below are a few links that’ll serve you well!

Matcha Source – Green Tea Powder from Japan

New to Matcha Green Tea?

Recipe for Matcha Green Tea Latte

New Tastes in Green Tea (book)

Recipe for Matcha Ginger Green Tea (Yum!)

More recipes featuring Matcha Green Tea Powder, the surprise ingredient of the summer! These recipes include Matcha Green Tea Ice cream, Matcha Buttercream Frosting (yes, please), Truffles, poached eggs, cookies and more. My family is in for so much green goodness they might just develop a Kermit-like complexion.

Be sure to visit MatchaSource’s shop for Matcha utensils, bowls, teas, etc.

Matcha Buttercream Frosting

Summer Fruit Soup Featuring Honey and Cinnamon

by Joi on July 3, 2009

peaches for a cool summer soup recipe

1/2 cup honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups (16 ounces) pitted cherries or blueberries, thawed if frozen
3 large peaches, peeled, pitted and cut into 1/2-inch cubes
2 cups plain nonfat yogurt

In large saucepan, combine honey, cornstarch, vanilla and cinnamon; mix well. Stir in fruit. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until fruit is tender. Remove from heat; transfer to large bowl. Remove 1 cup of liquid from fruit mixture. In medium bowl, combine liquid with yogurt. Pour into small pitcher. Refrigerate both mixtures for at least two hours.

To serve, spoon fruit mixture into 4 large bowls. Pour yogurt mixture evenly over fruit in bowl.

Makes 4 servings.

For more recipes featuring one of my favorite kitchen staples (honey), visit honey.com!

Grilled Corn with Spiced Honey Butter Recipe

by Joi on June 21, 2009

Honey and Vegetables

Grilled Corn with Spiced Honey Butter

1/2 cup butter, softened
1/3 cup honey
1 teaspoon chili powder
8 ears fresh corn
1/4 cup fresh cilantro, chopped
8 lime wedges

Directions:
In a small bowl stir together the butter, honey and chili powder; set aside. Fold back husks and remove silk from corn; pull husks back up over corn. Place corn in a large bowl of ice water and soak for 15 minutes. Remove and shake off excess water. Place on grill over medium hot coals and cook for 15 to 20 minutes, turning frequently. Remove husks and spread each ear with seasoned butter. Sprinkle with cilantro and serve with lime wedges.

Makes 8 Servings

I’m standing at the back door with this recipe in hand, waiting for some of our greatest unsung heroes (farmers) to harvest that delicious corn I wait for every year. I know, I know I have quite a wait – but I don’t mind.

I can’t wait to try this spiced honey rub on other vegetables as well.

This wonderful recipe and the beautiful picture are courtesy of the National Honey Board.

Camembert Grape Salad with Honey Vinaigrette – A Honey of a Recipe

by Joi on June 18, 2009

Honey in Spoons

Camembert Grape Salad with Honey Vinaigrette – A Honey of a Recipe

1/4 cup honey
1/4 cup red wine vinegar
1/2 cup olive oil
2 tablespoons orange juice
1 tablespoon poppy seeds
3/4 pound seedless grapes
3/4 pound fresh figs, apricots, plums or nectarines, sliced
4 ounces camembert or brie cheese, cut into narrow wedges
1/2 cup pecan halves, toasted
2 quarts salad greens

Directions:
Combine honey, vinegar, oil, orange juice and poppy seeds in a jar. Shake well. Arrange clusters of grapes, fruit, cheese wedges and pecans on salad greens. Shake dressing and drizzle over salads. Refrigerate any remaining dressing.

Makes 4 Servings

Honey is one of the ingredients I never allow myself to run out of. Not only is it delicious in many recipes, I love it on bagels (it hooks up with cream cheese the way peanut butter hooks up with jelly), I love it in hot tea, and it’s invaluable during cold and hayfever seasons. When used liberally in hot tea, with lemon, it soothes a sore throat, quiets an annoying cough, and makes a mouth that’s been itching and sneezing feel sooooo much better.

This wonderful recipe and the beautiful picture are courtesy of the National Honey Board.

Coleman’s Spicy Egg and Potato Salad Recipe

by Joi on May 27, 2009

Coleman’s Spicy Egg & Potato Salad Recipe

Take center stage at your next gathering or event with this delicious savory side salad from “Flavors of America” TV Chef Jim Coleman and Chef’sChoice.

Chef Coleman teamed up with Chef’sChoice to create this flavorful “Spicy Egg & Potato Salad” as a guaranteed crowd pleaser, providing a spicy new twist on a traditional dish. Easy to make with just a few key ingredients, it’s a perfect side dish for any gathering.

Coleman’s Spicy Egg and Potato Salad

2 cups medium diced (scrubbed or peeled) new potatoes, approx. 1/3 pound
7 jumbo large eggs, fully cooked
1/2 cup mayonnaise
2 Tbsp. Dijon mustard
3 Tbsp. finely chopped shallot
1 large jalapeno pepper (or favorite “hot-pepper”) finely minced
1 Tbsp. green onions finely chopped
2 tsp. rice wine vinegar
1/4 tsp. kosher salt, or to taste
1/4 tsp. each of white, black and red pepper, or to taste

For Potatoes:
In large saucepan, over high heat, bring enough salted water to cover the potatoes to a boil. Add potatoes and reduce heat, simmering 10-15 minutes (maybe more or less depending on the size you cut the potatoes) or until tender. Drain the potatoes and let cool to room temperature.

Make the egg salad:
Peel eggs and coarsely chop them to approximately the same size as the potatoes. (The key to this dish is properly cooked eggs to the correct doneness. Be careful not to overcook the eggs).In a medium to large mixing bowl, whisk together mayonnaise, Dijon mustard, shallots, hot pepper, rice wine vinegar, salt and trio of pepper. Refrigerate 3 to 4 hours (longer is fine as well) to allow the flavors to “infuse”.

An hour before serving, remove salad from refrigerator and gently fold in eggs, potatoes and green onions, lightly mixing until well combined. Serves 6.

For fuss-free perfect eggs, try the Chefs Choice® Gourmet Egg Cooker 810. It automatically prepares up to 7 eggs. Eggs in the same batch can be combined to cook some soft, others medium or hard boiled!

Features include brushed stainless and easy clean design, electronic timer with audible ready signal, convenient lift-out egg tray, poacher and large water reservoir for multiple cooking cycles. MSRP $39.99.

Photo Courtesy of Chef’sChoice.

French Toast Waffles Just for Mom

by Joi on April 22, 2009

French Toast Waffles Recipe

Chef Jim Coleman’s “Easy French Toast Waffles” will be the perfect breakfast (or dinner if you love Breakfast Dinners like we do in our house) to make for your mother on Mother’s Day. They look spectacularly delicious and seem to be a breeze to make.

I’m loving the idea of waffles and French toast combining their delicious resources and pulling together to make a breakfast recipe. And doing it for all the mothers of the world makes it extra special.

This wonderful recipe was created by the renowned chef Jim Coleman in conjunction with Chef’sChoice®, a leading manufacturer of waffle makers.

Coleman’s Easy French Toast Waffles Recipe

Recipe Ingredients:
5 large Eggs
2 tsp. baking powder
1 cup Milk
1 Tbsp. sugar
1/2 tsp. Vanilla Extract
1/2 tsp. kosher salt
1/2 tsp. Almond Extract
8 slices Challah (day-old) bread, cut 1 inch thick

In a mixing bowl, whisk together eggs, milk, vanilla extract, almond extract, baking powder, sugar and salt. Transfer mixture into a 9 x 12 shallow baking pan. Cut each bread slice into 4 equally sized squares (32 pieces in all). Place bread slices into egg mixture, turning once, until well soaked.

Preheat Chef’sChoice WafflePro, Model 830B-SE Belgian waffle iron on the Crispy Exterior/Moist Interior setting at color control 4. (For other waffle irons, follow manufacturer’s directions). Place 4 pieces (equals 1 slice) in waffle iron, one in each grid, leaving a 1 inch space in the middle and cook until the ready buzzer sounds. Serve with warm syrup and/or powdered sugar. (Or mom’s favorite topping!) Makes 8 waffles and you know mom will be more than happy to share.

***************
Philadelphia-based Chef Jim Coleman hosts “A Chef’s Table,” a live weekly radio show broadcast on WHYY 91 FM and throughout the country over National Public Radio. Coleman’s “Flavors of America” show airs in 50 million homes across the country. He currently holds the position of executive chef at Blue Bell Country Club and Normandy Farm in Blue Bell, PA. Previously, he was executive chef of the AAA Five-Diamond Rittenhouse Hotel in Philadelphia where he won many accolades. Coleman has also published three cookbooks: “Flavors with Jim Coleman,” “Flavors of America” and “The Rittenhouse Cookbook.”

Here’s a thought, why not serve mom the delicious waffles – then present her with a new Chef’sChoice WafflePro? The unique Quad Baking System allows you to choose either a fast or deep bake and you select the ideal flavor, texture and color. This professional, heavy duty unit offers “waffle ready” beeper and lights, non-stick deep channel griddle, an easy clean overflow channel and space saving upright storage. Call 800-432-3255 for a store nearest you.

Rachael Ray Makes White Pizza and Bobby Flay Kicks Off a New Season of Throwdown!

by Joi on March 4, 2009

One of the Food Network’s favorite chefs is back in action with new episodes tonight. Throwdown with Bobby Flay kicks off a new season with a Pad Thai Throwdown.

Bobby Flay has bitten off a big challenge with this one. He’ll be taking on Nongkran Daks. She has traveled the world perfecting her Thai recipes, teaches sold out cooking classes, and has written 5 cookbooks.

Oh, yeah. And her signature dish is Pad Thai.

This one should be exciting. How uncool would it be for Bobby to be on the losing end on his season premiere?!

Other highlights on today’s lineup include white pizza by Rachael Ray, breakfast recipes courtesy of Paula Deen, and a killer Cuban Sandwich from Alton Brown.

Today on the Food Network!

Paula’s Home Cooking – Breakfast Eggstravaganza
* Breakfast in a Cup
* Hash Brown Quiche
* White Hot Chocolate
* Ultimate Coffee Cake
* Omelette for a Crowd
5:30, 4:30 C

30 Minute Meals – Special Delivery
* Mac-n-Smoked Gouda with Cauliflower
* Root Veggie Salad with Horseradish Dressing
6:00, 5:00 C

30 Minute Meals – Movie Marathon
* White Pizza
* Mushroom Lovers’ French Bread Pizzas
* Puttanesca Pizza
6:30 pm, 7:30 C

Good Eats – Dr. Strangeloaf
* Very Basic Bread
8:00 pm, 7:00 C

Good Eats – Sandwich-Craft
* Cuban Sandwich
* Pan Bagnat
* Roasted Vegetable Spread
8:30 pm, 7:30 C

Throwdown with Bobby Flay – Pad Thai
9:00 pm, 8:00 C

Throwdown with Bobby Flay – Sushi
* Spicy Tuna Roll
9:30 pm, 8:30 C

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