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Today I’m taking you in the Kitchen for a recipe from my newest app “Great Backyard Grilling with Daniella Malfitano! 

 

BBQ and grilling enthusiasts out there, this app is for you! “Great Backyard Grilling with Daniella Malfitano” is a fantastic app perfect for this time of year, and is available for download today on iTunes. With close to 80 lip-smacking grilling recipes, this app is sure to bring out the passionate griller in you. The recipes are all illustrated and presented in a step-by-step manner. Included with each recipe is a list of required ingredients, details of the time needed for preparation and cooking, and the level of difficulty. Users have the option of adding their favorite recipes to their favorites list or personal shopping lists. Grilling has never been so exciting. If you are craving grilled beef, pork, lamb, seafood, chicken, vegetables or fruits, your wait ends here. And if you know other people who just can't seem to tear themselves away from the grill, recommend this app to them so that they can download it and add it to their grilling repertoire.

Here is one of many great recipes from the app “Great Backyard Grilling with Daniella Malfitano”:

 

Vegetable Crostini with Parmesan & Basil 
Prep time: 30 min 
Cooking time: 8 min 
Difficulty: Easy 

1/2 cup extra-virgin olive oil, divided 
2 tbsp balsamic vinegar 
2 sprig fresh basil, plus extra 
1 zucchini 
2 red bell pepper 
8 scallions 
kosher salt 
freshly ground black pepper 
2 oz Parmesan cheese 
oil, for the grill 
4 slice sourdough bread 
1 tbsp canola oil 
2 tbsp unsalted butter, melted 
1 clove garlic, minced 
1 tbsp parsley, finely chopped 
3 tbsp lemon juice 

Preheat the grill to high for direct grilling. In a small bowl, whisk half the olive oil and all balsamic vinegar together. Finely chop four basil leaves, add to oil mixture and mix well.  Cut zucchini lengthwise into 1/2-inch slices. Cut peppers into 2-inch strips and then trim scallions. Brush vegetables with the oil mixture. Brush the hot grill grate lightly with oil. Grill vegetables for 4 minutes per side, until tender. Remove from grill, season with salt and pepper. In a small bowl, whisk canola oil, melted butter, minced garlic, and chopped parsley together. Brush on bread slices and season with salt and pepper. Toast on grill until golden brown. In a small bowl, mix lemon juice, 1 to 2 tablespoons finely chopped basil and pepper together. Gradually add remaining olive oil, stirring until well blended. Arrange grilled vegetables, fresh basil leaves and shaved Parmesan on top of grilled bread. Season to taste with salt and pepper. Drizzle with lemon vinaigrette and serve.

Published in Delicious Discoveries

Today I’m taking you in the Kitchen for a recipe for Father’s Day! Try this delicious recipe for Grilled Carne Asada Tacos marinated in an orange, garlic, and smoky chili powder rub. This recipe is perfect to prepare for your Dad this Father’s day or any day of the summer and will give you an excuse to get outside and fire up that BBQ or the indoor grill!   

Grilled Carne Asada Tacos

 

1 lb. hanger steak

5 cloves garlic, minced

1 orange, large

2 tablespoon chili powder

1 tablespoon smoked paprika

2 teaspoons freshly ground black pepper

1 tablespoon salt

Corn tortillas

Yellow onion, diced fine for garnish

Cilantro, chopped for garnish

Place the hanger steak in a plastic container with a lid or in a plastic bag and coat with minced garlic, the juice of an orange, chili powder, smoked paprika and black pepper. Mix well to rub all of the ingredients on the steak. Let the meat marinate overnight or at least 1 hour. To cook the carne asada, heat a grill pan or the BBQ on high heat. Season the steak with salt on both sides, then place the steak directly on the grill and leave it undisturbed for 6-8 minutes, depending on the thickness of the steak. Turn the steak 90° and cook it for another 3-5 minutes to create nice grill marks. Flip the steak to the other side and repeat this process until the steak is cooked to your desired doneness. Remove from the grill and let sit for 10 minutes before slicing. Meanwhile heat a few tortillas on the grill just to warm through. To serve the tacos place a mound of meat over two stacked warm corn tortillas and top with a generous garnish of onions and chopped cilantro.

Published in Delicious Discoveries
Friday, 08 June 2012 15:06

Delicious Discoveries: Biscotti

Today I’m taking you in the Kitchen to show you how to make the classic cookie Biscotti. In Italian the word biscotti means “twice baked” which is easy to remember after you’ve made this recipe. Biscotti are traditionally biscuit type cookies that originated in Prato, Italy in Tuscany and are traditionally long shaped crispy cookies with many variations using nuts and dried fruit. Try this recipe for Toasted Almond and Rosemary Biscotti and enjoy these sweet and savory cookies as a treat anytime of day.  

Toasted Almond and Rosemary Biscotti

½ stick unsalted butter, softened
½ cup granulated sugar
1 egg
1 ¼ cup all-purpose flour
¼ teaspoon salt

¾ teaspoons baking powder

½ cup slivered almonds, toasted and finely chopped
2 tablespoons minced fresh rosemary leaves
1 teaspoon pure almond extract

Place rack in center of oven and preheat oven to 350°F. Line a cookie sheet with parchment paper or a silpat and set aside. Using an electric mixer fitted with a paddle attachment, cream butter until smooth. Gradually add sugar and beat until mixture is light and fluffy. Next add the egg and beat well. Sift together flour, salt, and baking powder in a bowl and slowly add it to the creamed butter-sugar mixture, mixing on low speed or by hand with a spatula just until the dry ingredients are incorporated. Stir in chopped almonds, rosemary and almond extract. On a lightly floured surface, shape dough into one rectangular log almost the length of the cookie sheet. Place the log in center of the cookie sheet and bake until it is slightly golden and puffed, about 30 to 35 minutes. While it is hot, slide the log immediately onto a cutting board and slice into 3⁄4-inch-thick pieces. Place slices, cut side down, on the cookie sheet and return to the oven to bake until light brown and crisp, another 10 to 15 minutes. Remove the biscotti from the cookie sheet and let them cool on a wire rack before enjoying. Serve the biscotti on a nice dish with a strong cup of Joe!

Published in Delicious Discoveries
Wednesday, 30 May 2012 18:44

Delicious Discoveries: perfect pesto!

Today I’m taking you in the Kitchen for an easy recipe for perfect pesto! Pesto is such a classic Italian sauce and is super versatile. Its uses are endless really. You can use it not only as a delicious and simple sauce for pasta, but try it in stews, or as a marinade for seafood and meat, or even rub it over vegetables before you roast them in the oven. It is delicious and so easy to make. I try to keep a container of pesto in my freezer at all times because with it on hand I always have the makings for a great meal in no time.  

 

This recipe is from my cooking app “Cook Italian with Daniella Malfitano”. You can download my app today on iTunes at the app store. And if you like this recipe you will find over a hundred more delicious recipes when you download the app on your iPad. The app has many great features and functions including hundreds of beautiful color photographs, and step by step videos all narrated by me in a special techniques section. With this app you also have the ability to add recipes to a favorites list to create menus, e-mail recipes, and even create shopping list and menus with dinner invitations. Download my app today and try this delicious and easy recipe for classic pesto as well as all of the other recipes with this fun new kitchen companion “Cook Italian with Daniella Malfitano”

 

 

Basil Pesto

 

3 cups fresh basil, leaves only

½ cup pine nuts, toasted

1 cup extra virgin

4 garlic cloves, minced

¾ cup Parmesan cheese, plus extra kosher salt, to taste

 

 

Place the chopped basil leaves and toasted pine nuts into a food processor. Add about one third of the olive oil and puree until smooth. Pulse in remaining olive oil, minced garlic, freshly grated Parmesan and season to taste with salt.

 
Published in Delicious Discoveries

Today I’m taking you in the for a spring time picnic recipe! It’s time to get outside and enjoy the sunshine and why not go prepared with some food on hand for a day time picnic with your family or some friends. Try my recipe for a Pepper Jack Cheese and Market Vegetable Frittata. This quick recipe is simple and easy to make. All you’ll need is just a few basic ingredients you might already have in your refrigerator like eggs, vegetables, and cheese. After you bake the frittata, let it sit out to come to room temperature before you cut it into slices or squares. Once it is cool pack it into a container for the picnic. To make it even more delicious, bring along a few avocados and serve the frittata topped with a few slices of avocado along with some salsa and a dollop of sour cream.

Pepper Jack Cheese and Market Vegetable Frittata

 

12 eggs
Salt and freshly ground black pepper
3 tablespoons olive oil
2 cups yellow onion, diced small 
2 ½ cups chopped zucchini
2 ½ cup chopped yellow squash
2 red bell peppers, diced small
2 cups broccoli, diced small
2 cups spinach

1 ½ cup shredded pepper jack cheese

Preheat the oven to 350° degrees. In a medium mixing bowl, beat the eggs and generously season with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, peppers, and broccoli and cook until the vegetables are very soft, about 8-10 minutes. Add salt and pepper, to taste, and toss in the spinach and continue to cook just until the spinach is wilted, about 2-3 minutes.  Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each individual frittata with some shredded cheese and place in the oven to cook. Bake in the oven until it is set in the center, about 25 to 30 minutes. Remove from the oven and pack into a container for the picnic!

Published in Delicious Discoveries

Today I’m taking you in the Kitchen for a Mother’s day breakfast delight! Tomorrow morning wake up a whip up a batch of these tasty Lavender Lime Scones to bring to your Mama! They are very fluffy and full of flavor and are a perfect morning treat with a latte or cup of English tea. Your mother will definitely appreciate this thoughtful surprise!

Lavender Lime Scones

 

1 ½ cups AP flour
¼ cup sugar, granulated
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt, kosher
zest and juice of 2 limes

1 ½ teaspoons lavender, dried
5 tablespoons butter, diced into bits
½ cup + 1 tablespoon milk, whole

 

Preheat oven to 375° F. Blend together the flour, sugar, baking powder, baking soda,
salt, lime zest and lavender. Using a fork mix the butter into the flour mixture until the texture resembles a butter bits the size of small peas. Mix together the lime juice with the milk and add to the scone mixture. Mix just until dough just comes together. On a lightly floured surface, shape dough into a disc shape about 8-9 inch in diameter. Using a long chef’s knife slice the disc into eight even sized pieces and place the scones on a baking sheet lined with a silpat or parchment paper. Brush with remaining tablespoon of milk and sprinkle the tops lightly with some coarse sugar. Bake the scones for about 20 minutes or until they are just slightly golden on the top. Serve the scones with some butter and honey, and make it a light breakfast with some fruit salad and yogurt.

 

Yield: 8 scones

Published in Delicious Discoveries
Friday, 04 May 2012 13:50

Delicious Discoveries: Cinco de Mayo

Today I’m taking you in the kitchen for a festive Cinco de Mayo feat! Always celebrated on the fifth of May, Cinco de Mayo is a festive and fun holiday that is celebrated not just in Mexico but largely throughout the United States as a way to honor and remember the first day of Mexico’s independence. Since cooking and food is such an important part of Latin culture, why not celebrate this Cinco de Mayo by preparing this great recipe for your family and friends.

 

Try my recipe for Two Chili, Chicken and Cheesy Enchiladas 

 

Two Chili, Chicken and Cheesy Enchiladas

 

15 large tomatillos, outer paper skin and top stems removed then washed

2 jalapenos, top stems removed

2 poblano chilies, top stems removed

8 cloves of garlic, peeled

2 yellow onions, quartered

½ cup extra virgin olive oil

2 teaspoons salt, kosher

1 teaspoon freshly ground black pepper

1 teaspoon cumin

4 chicken breasts, skinless and boneless

3 limes, juiced

1/8 cup white vinegar

¼  - ½ cup warm water

2 cups Monterey jack cheese

12 whole wheat flour tortillas, preferably corn and flour blend

 

Preheat your oven to 400 degrees. While the oven warms up, peel and wash your tomatillos and remove the stem from the top. Place the tomatillos on a sheet tray along with the jalapenos, poblanos, garlic cloves and onion pieces. Drizzle with some of the olive oil and season with salt, pepper, and cumin.  Place the chicken breasts in a small baking dish and squeeze the lime juice over the chicken, and then drizzle with a bit of olive oil and season with salt, pepper and cumin.
  Place the vegetables and chicken in the oven and roast both at the same time until the chicken is cooked through and the vegetables are browned and softened, about 35 minutes.

Remove the chicken and vegetables from the oven and let cool slightly for 10 minutes. Once cool, shred the chicken using two forks and set the shredded meat aside in a small bowl. Next place all of the vegetables in a blender with the vinegar and blend to puree. If the mixture needs some liquid add warm water a little at a time, blending aftereach addition of water. Once a smooth salsa consistency is achieved pour this delicious green enchilada sauce in a shallow dish. To begin rolling the enchiladas, coat the bottom of a (11x13) glass casserole dish with a few ladles of the enchilada sauce to cover. Dip one tortilla into the enchilada sauce to coat completely then place on a plate and sprinkle the inside with a bit of shredded chicken and a bit of jack cheese, and then roll it tight and place it inside the casserole dish. Continue filling and rolling the enchiladas and layering them in the casserole dish until the dish is full and you’ve used all of your tortillas. Pour the remaining sauce over the enchiladas and sprinkle a line of cheese down the center of the enchiladas. Bake these in the oven for 25 minutes just until they are warmed through and the sauce and cheese is bubbly on top. Happy Cinco de Mayo! 

Published in Delicious Discoveries
Friday, 27 April 2012 14:07

Delicious Discoveries: Sweet Springtime

Today I’m taking you in the kitchen for a sweet springtime recipe using this seasons most beloved fruit, sweet Bing cherries. Cherries are in season during the late spring months and both yellow and Bing varieties can be easily found at farmers markets and grocery stores in and around your neighborhood. When picking yellow cherries, look for a firm plump exterior with a red blush to them, whereas the Bing varieties should have a deep, dark red almost black color to their flesh. Do not be afraid to ask for a taste at your farmers market or grocery store. Cherries are available from April through June.

Try my recipe for Individual Brown Butter Bing cherry Sweet Quiche for a sweet, tangy treat to share with family or friends. 

Individual Brown Butter Bing cherry Sweet Quiche

Flaky Pastry Crust:

2 ½ cup all purpose flour, sifted

1 teaspoon salt

1 cup butter

4 oz cream cheese

4 oz mascarpone cheese

½ cup cream

In a small bowl combine the sifted flour with the salt and set aside. In a stand mixer fitted with a paddle attachment combine the butter with the cream cheese and mascarpone cheese. Mix together until light and fluffy then slowly pour in cream and mix again to combine. With the mixer on low speed slowly add the flour and salt mixture and mix just until the dough comes together. Kneed the dough lightly to hold the dough together then cut into two portions and flatten each portion into a disk. Wrap each disk with plastic and place in the refrigerator for 1 hour minimum before using or up to 2 days.

Quiche filling and assembly:

 

4 tablespoons butter

2 cups Bing cherries, pitted

1 teaspoon nutmeg

2 tablespoons granulated sugar

Preheat the oven to 350°F. In a medium saucepan melt the butter over medium heat and continue to cook until it begins to brown. As soon as the butter begins to get frothy and browned add the pitted Bing cherries to the pan and cook for 3-4 minutes just until the fruit begins to soften. Add the nutmeg and sugar and cook one minute longer. Remove from heat and place in a small bowl to cool. While the cooked cherries cool, remove the pastry dough from the refrigerator and roll out to a ¼ inch thick oval. Cut in half and using each half per ramekin begin by pressing the dough into the bottom and sides of the ramekin, leaving about an inch hanging over the side. Fill the ramekins full of the cherry mixture then fold the overhanging sides of the dough over the fruit to seal the quiche, leaving a small opening in the center. Place the quiche on a cookie sheet and bake in the oven for 20-25 minutes, just until the pasty is browned and slightly puffed. Serve the quiche warm right out of the oven.

Yields 4 individual sweet quiche

Published in Delicious Discoveries

Today I’m taking you in the kitchen for a healthy and delicious recipe inspired by the spirit of Earth Day!

 

Officially known around the world as the International Mother Earth Day, this fun and festive celebration is celebrated in over 175 countries every year on April 22. Earth Day is a day of awareness and appreciation for planet Earth’s amazing environment. It has since become a day to inspire global awareness about climate change and how to preserve the Earth’s many wonderful resources by way of political, social, environmental, and cultural change. And one small way to contribute to this positive celebration and cause is to become aware of the foods that you prepare and consume on a daily basis. Preparing and enjoying a plant based, meat free meal full of grains and vegetables from your local farmers market is a small yet important step in the right direction towards eating better, eating locally, and ultimately more sustainably for your body and for the planet.

 

Try this delicious recipe for Brown Rice, Eggplant, and Red Russian Kale Fried Rice. It is so simple and so satisfying and is perfect for lunch or dinner either at home or to bring along on a day hike or picnic.  

Brown Rice, Eggplant, and Red Russian Kale Fried Rice

 

1 cup brown rice

2 ½ cups water

¼ cup extra virgin olive oil

1 cup carrots, diced

1 large eggplant, skin removed and diced

1 bunch Red Russian kale, stems removed and rough chopped

1 cup peas, frozen

2 eggs, beaten

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup low sodium soy sauce

 

 

Begin by combining the rice and water in a medium pot and bring to a boil over high heat. Once the water begins to boil, cover and reduce the heat to a simmer and cook rice for 40-45 minutes until all the water is absorbed and the rice is tender and cooked through. After the rice cooks begin preparing the vegetables. In a large wok or saucepan heat oil over a medium flamethen add the carrots and eggplant. Cook these vegetables for 5-6 minutes until the carrots begin to soften and the eggplant begins to caramelize.

Next add the chopped kale to the pan and cook for about 3 minutes just until it begins to wilt. Toss in the frozen peas then add the cooked rice and cook for 2-3 minutes. Make a well in the center of the pan and slowly add the beaten eggs to the well whisking using a heat proof spatula to create egg curds, or small scrambled eggs. As soon as most of the eggs are curdled pull the rice and vegetable mixture to the center of the well to incorporate all of the ingredients together. Season the fried rice with salt, pepper and soy sauce and mix one last time to ensure everything is properly seasoned. Spoon the fried rice into deep bowls and enjoy this simple and healthy meal for lunch or dinner!

Published in Delicious Discoveries
Monday, 09 April 2012 18:07

Delicious Discoveries: Soups and Stews

Soups and stews are a perfect comfort food and easy dinner idea that can be prepared in advanced and reheated in a jiff. Try this recipe for Acorn Squash, Kale, and Red Lentil Stew that is easy to make, tastes delicious, and freezes and reheats well for your convenience. And the best part about this recipe is that you can make is with any winter squash variety like delicata, butternut, red kuri, hubbard, or kabocha squash which are abundant during the cold winter months at a farmers market in your neighborhood. Now you have an excuse to purchase any of those beautiful winter gourds you have always wanted to try.

Acorn Squash, Kale, Red Lentil Stew

2 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
¼ cup onions, diced
1 acorn squash, skin on and diced small
6 cups kale, chopped
1 cup red lentils
8 cups chicken stock
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons parmesan cheese, grated

In a medium pot heat oil and sauté the garlic and onion together for 6-8 minutes or until the onions are translucent. Next add the diced squash and chopped kale to the pot and sauté another 5 minutes, just until the kale has wilted. Add the lentils and the stock to the pot and season with salt and pepper. Cover and bring to boil. Once the stew boils, lower the heat and simmer for 25 minutes or until the lentils are tender. Ladle the stew into serving bowls and sprinkle the top with parmesan cheese. If made in advance store the stew in a freezer safe plastic container for up to 2 weeks.

leslieland.com

I have provided for you list of farmers markets that sell year round all throughout the great state of California. Find a market close to your home and explore the fruits of your local community through its food!

Berkeley

Tuesday Berkeley Farmers' Market

Derby St between Martin Luther King Jr. Way and Milvia St.

Tuesday

2:00 - 7:00 pm

Emeryville

Island Earth CFM - Emeryville

Haven St. between Park Ave. and 40th St.

Thursday

12:00 - 6:00 pm

Fremont

Centerville Farmers Market

Fremont Blvd @ Bonde way

Saturday

9:00 am - 1:00 pm

Oakland

Jack London Square Farmers' Market

Broadway & Water Street

Sunday

10:00 am - 2:00 pm

Chico

Chapman Food & Fitness Festival

1010 Cleveland St.

Friday

2:00 - 6:00 pm

Oroville

Fire House CFM

3515 Myers Street

Thursday

11:00 am - 3:00 pm

Pinole

Pinole Farmers Market

Pear Street & Fernandez Street

Saturday

9:00 am - 1:00 pm

Fresno

Market on the Mall

Mariposa Mall - to S/W of Fulton Mall between EOC& Plasa Blvd

Wed & Friday

10:00 am - 2:00 pm

Bakersfield

Brimhall Market

9500 Brimmhall Road (at Calloway)

Saturday

9:00 am - 1:00 pm

Brentwood

Brentwood CFM - Sunday

741 Gretna Green Way

Sunday

9:00 am - 2:30 pm

Larkspur

Marin Country Mart Farmers Market

Sir Francis Drake Blvd. & Larkspur Landing Circle

Saturday

9:00 am - 2:00 pm

San Rafael

Thursday San Rafael

Veterans Memorial Auditorium Parking lot, Civic Center Dr., Memorial Dr.

Thursday

8:00 am - 1:00 pm

Willits

Willits Farmers Market

Willits City Park, Humboldt & State Streets

Thursday

3:00 - 6:00 pm

Merced

Original Merced Co. Farmers Market

Parking Lot SW Corner, 19th & N Street

Saturday

7:00 am - 12:00 pm

Monterey

The Old Monterey Market Place

Monterey - Alvarado Street between Pearl and Delmonte Streets

Tuesday

4:00 - 8:00 pm

Anaheim

Seal Beach Village Certified Farmer's Market

13904 Seal Beach Blvd, Westminster Blvd & Seal Beach Blvd

Tuesday

9:00 am - 1:00 pm

Rancho Cordova

Sunrise Station CFM

Light Rail parking lot - Sunrise & Folsom Blvds

Saturday

8:00 am - 12:00 pm

San Francisco

Associated Students All Organics FM

San Francisco State University (near Tapia Dr.)

Thursday

11:00 am - 3:00 pm

Arroyo Grande

Arroyo Grande Spencers

Spencers parking lot, 1464 E Grand Avenue, cross street Courtland

Wed

8:30 - 11:00 am

Los Olivos

Los Olivos Farmers Market

2900 San Marcos Avenue

Saturday

9:00 am - 1:00 pm

Milpitas

Milpitas Farmers Market

India Community Center, 525 Los Coches Street

Sunday

9:00 am - 1:00 pm

Anderson

Jolly Giant CFM

6719 Eastside Road

Saturday, Sunday

8:00 am - 3:00 pm

Fillmore

Fillmore Community CFM

Main Street at intersection w/ Central Ave.

Wed

3:00 - 7:00 pm

Davis

Davis Farmers Market

Central Park, 4th and C St

Saturday

8:00 am - 1:00 pm

Published in Delicious Discoveries
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