Entries from The Amateur Gourmet tagged with 'videos'
How To Make Doughnuts
There are two kinds of people in this world: those who can delay gratification and those who can't. The following video, our latest from Food2.com, explores this subject with two recipes for doughnuts; one for those who like slow authentic doughnuts (recipe courtesy of Emily Isaac from Trois Pommes Patisserie in Park Slope) and the other for those who like 'em fast and dirty (recipe courtesy of our friend Krisse, my director Josh's wife (you can see her making them in an old post here)). These recipes are like mirrors; whichever one you choose will reveal the real person within. So which are you: slow and authentic or fast and dirty? Choose a doughnut and choose YOUR DESTINY....
How To Make a Chocolate Souffle
One of the highlights of making our Amateur Gourmet show for Food2.com, was the day we got to visit the kitchen of Le Bernardin--one of the nation's, if not the world's, great restaurants--to learn how to make a chocolate souffle from revered pastry chef (and blogger!) Michael Laiskonis. What follows is the video we made, with step-by-step instructions that result in a chocolatey souffle that's as ethereal as it is delicious. Hope you enjoy! [For the full typed-out recipe, click here.] Previous Episodes: How To Cook Fish (A Musical) How To Make Pasta From Scratch How To Make the Perfect Steak How To Cook an Omelet...
David's Sweet Life
Several years ago, when I went to Paris, I rode the Metro from my teensy hotel in the 80th arrondissement, to meet a food blogger I admired but had never met, Mr. David Lebovitz. As I came up the stairs (or was it an escalator?) I beheld a vision: there, standing before me, was a smiley man holding what looked to be the world's largest picnic basket. David toured me around and I made a video, which you can watch here (sorry for the song choice! (what was I thinking??)):...
Food Tech #4
Doesn't he look a little familiar? And why does he smell so much like wood? [Ok, I'll explain: when I hosted The FN Dish, I interviewed Ted Allen on the set of his show "Food Detectives." They asked if I wanted to be a "food tech" and there I am! Not sure if this clip is online legitimately, so watch it before it's taken down.]...
30
Today I am 30 years old and in honor of that I was going to list the Top 30 Meals of My Life or The 30 Dishes Most Important To Me but, let's admit it, no one really wants to read that, do they? No, instead they want to see a video of the younger me (age 7) showing off tomatoes in our backyard in Oceanside, New York. Back to regular blogging tomorrow, America! And, yes: I still wear my socks the same way....
Posh Nosh
I am either two steps behind or two steps ahead when it comes to internet video, so it's very possible you've heard of "Posh Nosh" before, seen it written about on a million websites, and find it utterly ridiculous that I'm coming to it at such a late date; or, you've never heard of it, will watch it and love it and call me a genius for discovering it. Whichever happens, I assure that I think these videos are pretty hilarious and I hope you do too. [via, yet again, Metafilter]...
A Flag Cake Reprise
Happy 4th, everyone! In honor of today, here's a video from TWO YEARS ago. You can appreciate how much my voice has changed since I've gone through puberty. Have a great (hopefully not too rainy) day!...
The Big Reveal: Introducing The FN Dish
Today's my birthday--I'm 29 today--and though I'm usually a birthday junkie, exhausting friends and relatives with desperate cries for attention, presents, phone calls, etc--my focus is not on my own birth today. Instead, it's focused on the birth of something that's been gestating for the past three months; a project so big, so exciting, it's been almost impossible contain it. And now I finally--finally!--get to share it with you. Are you ready America? Are you ready Lithuania? Here we go... I proudly present to you: The FN Dish! What's The FN Dish? What's going on? What are you talking about? Settle down, reader! Allow me to explain it. The FN Dish is my very own show on Food Network's website (hey look, my mug is on the main page!), a show that will allow me access to Food Network's stars, kitchens, events, and giant cookbook collection. But even more than that, this is a platform for me to share my love and passion for food and cooking: with Food Network's blessing, I'll get to steer the show into the kitchens of my favorite chefs, authors, and people--celebrating all of the food-related ideas, recipes and stories that excite me, excite you and that make you check this blog every day. I can't tell you how ecstatic I am about this show. Maybe I should stop yammering on and let you watch the first episode--click here to do that. Wasn't that fun? And now that you've seen that, watch longer versions of my interviews with Alton Brown, Bobby Flay, The Neelys, and Rachael Ray. And then join me as I watch and comment on Ace of Cakes and The Barefoot Contessa. Finally--and best of all--you've got to watch these 23 Awkward Seconds with Rachael Ray. See, they sat her down and I introduced myself and then it got weirdly quiet. The discomfort, as you'll soon see, is palpable. I love it. Actually, that last clip captures best what I love about this whole thing: I get to be me--strange, uncomfortable, nervous, anxious, excitable me--I get to ask the questions I want to ask, I get to react naturally to whatever circumstances they put me in. And I feel that my loyal readers--and I count you among them--will be grateful that the "me" they've grown to love, won't become a different "me" just because there's a Food Network stamp on it. It being "me." What was I saying? Oh yes, The FN Dish. Isn't this exciting? As you can tell, I'm stoked. And you have no idea how much awesome stuff I've already done for future episodes: there's a trip to Cleveland, a California wine tasting, an intern cook-off. It just gets better and better and this Thursday I leave for South Beach to cover the Wine and Food Festival. I can't tell you what a relief it is to finally get to share this with you. Of course, once the excitement dies down I'll be happy to answer questions about meeting the stars, where the show is headed, incorporating your ideas for what you'd like me to cover. But in the meantime, let's wish a happy birthday to The FN Dish. It's going to be a great year....
