Ok so I might be in the stone age but I don’t have a tv in my kitchen! I do have one with Tevo in the living room and have often record a cooking show to watch later. It never fails have to try out the recipe and find myself watching and pausing the show as I go running back & forth from room to room. Yes it is ok to allow yourself the mental picture and laugh at me now.

Imagine my surprise the other day when I came across this site while sipping coffee in my kitchen.  Food Tube is a whole world of self taping cooks with recipes to share. The wonder of it all is that I can get it on my netbook in my kitchen while I cook! My husband will be soooo excited not to have batter on his remote anymore.

I have only explored a few episodes and have a couple earmarked if you will for trial. I will let you know what I think. Maybe I am behind the curve here but I am excited non the less!

Anyone ever use this before? Any advise?

Heres to internet cooking!

Irish Stew

Additional information on this Recipe from Food Network Canada

http://www.foodnetwork.ca/recipes/Main/Lamb/recipe.html?dishID=4990

While I am from Irish decent and love all things St. Pattys Day, I do not have a family Irish stew or soda bread recepie. So I did what all good 21st centery home cooks do when in need of an age old favorite. I hit my favorite cooking show website! Enjoy! My family & I did!

Ingredients

Irish Stew

• 4 pounds lamb shoulder, cubed (2 kg)
• 1 1/2 teaspoons kosher salt, plus enough to adjust seasoning (7 mL)
• 1/2 teaspoon freshly ground black pepper, plus enough to adjust seasoning (2 mL)
• 1/4 cup vegetable oil (60 mL)
• 24 pearl onions, peeled, root end trimmed
• 2 medium carrots, cut into 1 1/2-inch (4-cm) pieces
• 1/2 cup dried pearl barley (125 mL)
• 3 cups chicken stock or water (750 mL)
• 2 cups stout (500 mL)
• 1 bay leaf
• 1 tablespoon chopped fresh thyme (15 mL)
• 12 new potatoes, cut in half
• 1/4 cup finely chopped fresh parsley, for garnish (60 mL)
• 1 tablespoon finely chopped fresh chives, for garnish (15 mL)
• Irish Soda Bread, recipe follows

Irish Soda Bread

• 2 cups whole wheat bread flour (500 mL)
• 1 1/2 cups flour, plus for dusting (375 mL)
• 1/2 cup old-fashioned rolled oats (125 mL)
• 2 tablespoons brown sugar (30 mL)
• 2 teaspoons salt (10 mL)
• 1 teaspoon baking soda (5 mL)
• 1 teaspoon baking powder (5 mL)
• 3 tablespoons unsalted butter, cold (45 mL)
• 1 1/2 cups buttermilk (375 mL)
• 1 egg

Just read this on http://www.foodnetwork.ca/index.html (Food Network Canada)

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Paula Deen, Bobby Flay, Tyler Florence, Guy Fieri and Robert Irvine, come to the aid of five Food Network fans solving their turkey day dilemmas from dry turkey to tough pie crust to “how on earth does everything get done on time in my small kitchen.” Unsuspecting fans get the shock of their lives when their emails are answered face to face by their favorite personality.

I am writing in for next year hopefully I can get some help and finally tackle gravy for my turkey day celebration! Until then I will eat Pumpkin pie & watch this show.

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There are classics that I stick to around certain holidays, but I am always on the look out for new & fun things to bring to the table. After all the classics are only classic because someone made them classic! So in the name of adding to my family traditions in my own way I went on a search for new Halloween treats. www.foodnetwork.com had the cutest Halloween treats. like this one below!

For this weeks spooky treat we look to the food networks Pudding Ghosts in our house. But they had all kinds of cool recipes on their Halloween page to inspire your creepy creations. Hopefully you will find something new to bring to your table & make a family tradition of your own.

Ingredients

Pudding:

• 1 package gelatin
• 2 cups whole milk
• 1 cup sugar
• 6 large egg yolks (reserve 2 whites for topping)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 (15-ounce) can pure pumpkin puree

Topping:

• 2 large egg whites
• 1/3 cups sugar
• 1/2 teaspoon cream of tartar
• 1 pinch fine salt
• Small candy, for eyes

For pudding:

Directions

Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

I have watched Sandra Lee on her Food Network Show Semi Homemade for years & I have couple of her books, but now she has a semi monthly magazine! I love it!

I have learned so many tricks of the trade from her short cut fabulous ideas.  She teaches women to make a big impression with out all the effort. I would recommend her to anyone that wants to entertain with out spending a fortune & a ton of time.

Check it out

http://www.semihomemade.com/

Late night tv watching has never been so tasty. I am “Iron Chef America’s” biggest fan.

I have learned so much about cooking, exotic fruits, vegetable, meats, etc along with a few nifty little kitchen tricks from the Chef’s: Mario Batali, Cat Cora, Bobby Flay, Michael Symon, Masaharu Morimoto

They are my instructors and I am their humble student.

Set in a Game show format, Iron Chef America’s Chef’s are challenged by an outsider. For the next hour we get to watch the two chefs battle it out – sounds easy but there is a twist. The chef’s don’t know the secret ingredient before the battle is started. Each Chef must create four plus dishes using and the secret ingredient and they only have one hour.

Next their dishes are presented to a panel of culinary judges who rate the dishes based on originality , taste and plating.

For the complete lowdown on the Iron Chef America