Pie and Ice Cream Originally Aired: September 1st, 2010
Who doesn't like desert? Check out some amazing recipes from pastry chef, Carrie Skromme, as she shares with us a few of her favorites. With brandied cherries, apricot ice cream, panacotta and more, now, we too can be pastry chefs at home!
Fresh French Fast Originally Aired: August 11th, 2010
Do you ever feel like something gourmet but shy away because the thought of an elaborate day in the kitchen is just too much to handle? Well throw that doubt away and join Laura and Chef Philippe Trosch, of the Ventana Room in Tucson, Arizona, as they bring you fabulous French food, without the headache. Chef Trosch, originally from Biarritz, France, has recently been a guest at the Aspen Food and Wine, demonstrating his home cooking made easy. We are bringing these tips to you in hopes that you will take a minute to try a little something new. So tune in , take notes, and visit the “Recipes” section of our website to find these fresh, French recipes!
Where's The Beef? Originally Aired: August 11th, 2010
It’s the end of summer, but for some it’s still all about eating light and staying out of the kitchen. But what about those days when you need something a little more than a piece of lettuce? You still don’t want to spend the day cooking, but a little comfort food would be good for the soul. Laura and Chef Lisa Stalvey have just the recipes! Chef Stalvey, got her start as an apprentice for Wolf Gang Puck, and hasn’t stopped since. At the beginning of her career Chef Stalvey worked for fashionable restaurants such as Pastel, Les Anges with Patrick Jamon, La Toque with Ken Frank and Beau Rivage (where she was the chef). As time passed her success continued as she opened restaurants, consulted on openings, wrote cookbooks, and was voted one of the Top 100 Chef’s in America, twice. Join Laura and Chef Stalvey this week for some hearty home cooking!
Time To Tango With The Mango Originally Aired: August 11th, 2010
Robert Root, Executive Chef of Orchid Restaurant in Morro Bay, puts Laura to work this week with three, mouth-watering mango recipes. This “King of Fruits,” turns out to be more versatile than expected, providing a healthy breakfast and dancing us right on into the evening with a flavorful dinner. Chef Root prepares a Mango Banana Breakfast Sundae, complete with cottage cheese, granola, and of course, the mango! His Spicy Chicken Satay with Mango Chutney is the ideal appetizer before stepping into Grilled Salmon with Mango Ginger Sauce, a dinner worth dancing for. Who knew that cooking with mangos could present so many different opportunities for flavor? You won’t want to miss it!
A is for Avocados Originally Aired: August 11th, 2010
Irresistibly delicious and incredibly versatile, California avocados can lend a fresh face to just about any meal. To demonstrate some delectable ways avocados can impress your friends and satisfy your palate, Laura invites a special guest to join her this week on Bringing it Home. B is for BOA. Chef de Cuisine Eric Ernest from BOA Steakhouse in Santa Monica steps away from his kitchen and into ours, located this week amidst gorgeous avocado groves at the historical Rancho Santa Clara del Norte in Oxnard, CA. BOA in Santa Monica, a newly opened eatery overlooking the Pacific, is sure to be as legendary as its West Hollywood counterpart, boasting a menu of superior steaks and seafood and inventive cocktails. C is for Choices. With assistance from Chef Larry Greenwood, Chef Eric prepares favorites from both surf and turf on the show, crowning each selection with fresh Hass avocados. Choose from Hand Cut Ahi Tuna Tartare, Maine Lobster, or BOA Steakhouse Signature Bone-in Rib Eye Steak.
Mushrooms Originally Aired: August 11th, 2010
Triple Pepper Crusted Filet of Beef Stuffed with Mushrooms; Grilled Teriyaki Beef Kabobs; Porcini Crepes. Sound appetizing? On this week’s episode of Bringing it Home with Laura McIntosh ™ Executive Chef Kimball Jones and Pastry Chef Richard Perot of The Carneros Inn in Napa, CA, prepare these magical mushroom recipes and show us how to make gourmet easy! Chef Jones and Chef Perot spend half of their time at the hotel’s restaurant, The Hill Top Dining Room, and half at the trendy Boon Fly Café, which means that creativity, fresh resources, and preparation need to be taken care of at an extremely quick pace! Who doesn’t need to learn how to prepare great-tasting meals in no time? Join us and learn how to take this potassium- and mineral-fortified plant, and turn it into a five star meal for your family and friends.
You Say Potato I Say Originally Aired: August 11th, 2010
Whatever your pronunciation, you are not going to want to miss this show. The “Chef to the Stars,” Gary Arabia of Global Cuisine Catering, joins Laura as they demonstrate how to make gourmet easy! Throughout Chef Arabia’s career he has discovered the importance of taking risks. His humble attitude continues to make the “food the star,” and because of this his food is celebrated by some of the most well known names in the business. On this weeks show he prepares Lobster Roll With Cabbage and Sweet Chili Dipping Sauce, and Seared Baseball Scallops With Shitake Mushrooms and Pan Seared Red Potatoes. These seemingly complex recipes are made easy as he takes Laura through each step. Want to get fancy tonight without jumping in over your head? Be sure to tune in!
Cowboy Cooking Originally Aired: August 11th, 2010
In the days of the Wild West, cowpokes in the know had their sights set not on being head cowboy, but master of the chuck wagon. You see, a cowhand out on the range earned about a dollar a day, but the cook earned twice that wage! The “cookie,” as a cowboy chef was often called, was paid so well because the success of the cattle drive depended greatly on his ability to keep the crew well fed, happy, and healthy. And if anyone knows how to rustle up some great grub, it’s legendary Texas gourmet Tom Perini. In 1983, Perini’s love for ranch life and cowboy cuisine led him to leave his days out on the range behind and open the Perini Ranch Steakhouse on his family’s working cattle ranch. Food critics around the country count the down home barbecue at this rustic ranch eatery as an experience not to be missed, and Perini’s skills have been showcased everywhere from the Whitehouse to the James Beard House. Laura is honored to host Tom Perini this week on Bringing it Home, as he serves up some simplistic chuck wagon recipes that are sure to be favorites of the entire family. So circle the wagons and be sure to catch this week’s episode, because on the menu are Pace® Navajo Tacos, Pace® Smoky Chipotle Cowboy Chili, and Caroline’s Fruit Crisp.
Sweet Onions Originally Aired: August 11th, 2010
Joining Bringing it Home with Laura McIntosh this week is Jonathan Hale, executive chef of Blue Point Coastal Cuisine. Specializing in the finest quality seafood for his signature dishes, Chef Jonathan has led Blue Point to become the premier seafood establishment located in San Diego’s historic Gaslamp Quarter. He also works wonders with sweet onions, as seen on this week’s episode when he puts a sophisticated twist on some traditional sweet onion favorites. Try his French Onion Soup and Onion Rings in Beer Batter with Garlic Aioli, and then catch Chef Jonathan’s special guest preparing Balsamic-Marinated Sweet Onions with French Green Beans, Proscuitto and Tomatoes.
Field of Greens Originally Aired: August 11th, 2010
Tony Bonacki, executive chef of Luna Park in Los Angeles, gives Laura a great reason to dust off the barbecue and stock the kitchen with an array of fresh produce this week on Bringing it Home. Laura has set up shop in the middle of a picturesque cabbage field in Camarillo, the perfect location for Chef Tony’s fresh take on spring greens. Try his signature Luna Park Cobb Salad or spice things up with his Chicken Achiote, Corn on the Cob with Chili Butter, and Mixed Greens with Lemon Dressing. Taking advantage of Ready Pac’s fresh and easy packaged greens, Chef Tony packs an abundance of flavor into simple, quick recipes that are suitable for any night of the week. It’s beautiful fields of greens on this weeks Bringing it Home.