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Today I’m taking you in the Kitchen for a recipe for Mediterranean style stuffed dates. Dates are delicious on their own but are even better when pitted and stuffed with cheese and herbs. Try my recipe for Medjool Dates Stuffed with Herbed Chèvre. The combination of sweet and savory are irresistible and these little delights are perfect for a party or gathering with friends and family.
Medjool Dates Stuffed with Herbed Chèvre
15-20 medjool dates, pitted
4 oz goat cheese (also known as Chèvre)
½ cup chives, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
Begin by pitting the dates using a small paring knife. Slice the date lengthwise on one side and pull out the pit with your fingers. Set the dates aside and make the goat cheese mixture by combining the chèvre with the chopped chives, olive oil, salt and pepper. Mix well until the cheese mixture is loose enough to pipe into the dates, and add more oil if necessary to create a really loose goat
cheese consistency. Spoon this goat cheese mixture into a piping bag or ziplock bag, then cut a small corner of the bag off to begin piping. Hold each date steady on a plate or in your hand and gently pipe about 1-2 teaspoons of the goat cheese mixture into the center of the pitted date. Assemble these beautiful stuffed dates on a platter and serve room temperature to your guests.
Today I’m taking you in the Kitchen for a summertime kabob recipe that is easy, healthy and delicious. You’ve got to try my recipe for Spicy Shrimp and Summer Squash skewers. They’re a real crowd pleaser and are a perfect excuse to fire up that grill! This was another one of the dishes that I prepared on the July Pledge drive on KIXE Channel 9 to promote our new local program Delicious Discoveries with Daniella Malfitano. The program will premier on Saturday, September 29 at 9AM on Channel 9. Remember to tune in each Saturday as I’ll highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. I’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food. Join me each week as I uncover the delicious discoveries of your culinary community!
Spicy Shrimp and Summer Squash Skewers
1 lb large shrimp (16-20’s), deveined and tails off
1 large zucchini, large dice
1 large yellow straightneck squash, large dice
½ cup extra virgin olive oil
3 tablespoons melted butter
4 cloves garlic, minced fine
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
½ teaspoon chili powder
½ teaspoon smoked paprika
1 teaspoon cumin
Clean the shrimp by removing the tails and internal vein, then rinse quickly. Dry the shrimp on a paper towel. Weave the zucchini, shrimp and yellow squash onto the skewers keeping a consistent pattern. In a small bowl combine the oil with the melted butter, minced garlic, salt, pepper, cayenne pepper, chili powder, smoked paprika, and cumin and whisk to combine. Brush this flavorful and spicy oil over the skewers and grill until the vegetables are tender and the shrimp are cooked through.
Today I’m taking you in the Kitchen for a rustic red potato salad recipe that is perfect for any summertime meal, picnic, or backyard barbeque! I prepared this simple and delicious potato salad recipe on the July Pledge drive on KIXE Channel 9 to promote our new local program Delicious Discoveries with Daniella Malfitano that is scheduled to premier very soon. This is an easy recipe to prepare and it doesn’t take more than 30 minutes from start to finish. The most difficult part of this recipe is letting it to sit in the refrigerator to allow the flavors to come together and resisting the urge to dive in right away! Remember the longer this salad sits, the better it will taste! I hope you enjoy this one as much as I do.
Rustic Red Potato Salad
4 cups red potatoes
½ cup chopped celery
¼ cup chopped red onion
¼ cup sweet pickle relish
½ cup mayonnaise
2 tablespoons whole grain mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
Cook the red potatoes and hard boil the eggs. Dice the cooked potatoes and eggs once cool then dice the celery and red onion. Combine the diced vegetables with the potatoes and eggs in a large stainless steel mixing bowl. Make the dressing in a separate bowl by combining the pickle relish with the mayo, mustard, salt and pepper. Drizzle the dressing over the potatoes, eggs and vegetables and mix well with a large spoon. Let the potato salad sit in refrigerator for about 30 minutes or longer before serving to allow the flavors to come together.
Travelling with Fido.
I am always on the hunt for great places to visit with my wonderful pup “Jack”. Recently I was in Paso Robles visiting a friend of mine for a few days and was amazed at just how many places were pet friendly! In looking for more of these gems, I found this site http://petfriendlytravelincalifornia.com/ which is full of great advice, locations and tips.
One of the first things to consider is the temperament of your pet. If they do not normally like strangers or people in general, then planning a vacation of restaurants and wineries is probably going to stress both you and your dog beyond your limits. Some questions to ask are… Does your dog sit and stay when told? Can they settle down and wait quietly while you place a food order or are in a crowd? Do they need all of your attention when with you? Are they a barker or a biter? These are all questions that will help you decide whether your dog is a good candidate for travel partner or best left in the care of a sitter.
If your dog is able to adapt to most circumstances and join in the fun without encroaching on the comfort of those around you, then you are set for a trip to most “Pet Friendly” locales. If your dog needs more space and running around time and does not like populated places, then check out the beaches and camping locations. That way both you and your precious pet will have a blast!
Jack is still young, but is trained to sit and stay and LOVES people! (Maybe too much.) He is smart enough to know when to settle down but, I have to really work him with a good run every day or his energy explodes despite his efforts to be polite. A beach vacation is perfect for us because he can out run the waves for hours and is calm when it is time to hit the restaurants. It just takes planning and consideration of both your pet and those around you…not a bad trade for a great vacation!
We will be visiting some of these wonderful locations with Jack so that you too can see what is in store for you when you pack their favorite toy and head out to see the world!
Today I’m taking you in the Kitchen for a classic Malfitano family recipe for Swiss Chard Patties from my wonderful Step Mom Roselyn Malfitano. Swiss chard is one of those vegetables that is available all year long at most grocery stores and farmers markets. Not only is this delicious leafy green healthy, but it’s also an extremely versatile ingredient in the kitchen. I consider rainbow chard and green chard a staple of my kitchen because I use it in soups, stews, roasted by itself, or used in casseroles and baked dishes. It is such a hearty green that it can withstand high heat temperatures for long periods of time yet it’s also delicious quickly blanched or sautéed with olive oil and garlic. Pick up a bunch of siwss chard tonight and try this mouth-watering recipe for Rosie’s Swiss Chard Patties. They are divine just like Rosie herself!
Rosie’s Swiss chard Patties
½ cup extra virgin olive oil
1 bunch rainbow chard, washed, stems removed, and chopped
1 tablespoon salt, kosher
1 teaspoon freshly ground black pepper
3 eggs, beaten
½ cup Parmesan cheese, grated
½ cup breadcrumbs, seasoned
Heat a large sauté pan with about ¼ cup of extra virgin olive oil. When the oil is hot toss in the chopped Swiss chard stems and cook for 4-6 minutes until they are tender. Next toss in the chopped chard leaves and cook for 5 minutes more and then season with salt and pepper. Once the chard is all wilted and the stem pieces are very soft remove the chard from the pan and place in a large bowl. Place in the refrigerator to cool for about 15 minutes. Once the chard has cooled add the beaten egg, Parmesan cheese and breadcrumbs and mix well to create the patty mixture. Heat the same sauté pan with the remaining ¼ cup of extra virgin olive oil. While the oil heats up form your Swiss chard patties by taking about a golf size portion of the patty mixture and flattening it to resemble a hamburger. Once the oil is very hot place the patties into the hot oil and shallow fry each patty for about 4-5 minutes per side just until the egg cooks and the patties get nice and golden brown around the edges. Drain the Swiss chard patties on a paper towel then serve them warm with any meal as a wonderful vegetarian side dish. These are delicious!
Give your furniture a face lift!
I love to take an old piece of outdated furniture and give it a fresh start with just some paint and a paintbrush. It’s quite easy to do once you have done the hard part… choosing your color and design. Fortunately, the internet and bookstores are full of reference materials, so even that isn’t so hard after all!
What you will need:
Your old furniture piece
Medium to coarse grit sandpaper
Rags for wiping and staining
Oil based primer
Latex paint in satin or semi-gloss
Walnut furniture stain
Brushes for paints and stains
Acrylic artists paints and brushes if painting a design
Remove all hardware or cover with painters tape to prevent painting them (unless you want the painted look).
Lightly sand the piece to remove any glossy sheen on surface. Wipe clean.
Apply oil based primer and allow to dry.
Apply latex paint and allow to dry.
Scuff any areas with sandpaper that you would like to give a worn look (usually on edges and handles where there is natural wear).
Paint any decorative designs.
Apply stain and softly rub in and off as much aging as you would like.
Replace hardware… voila! A new look for your old furniture is within your reach!
"Within Your Reach" takes on the jellyfish!
I recently had the pleasure of watching a group of local glass artists at play. Like most experts, they made their work look effortless - like a dance with wands of molten glass. "Satava Art Glas"s http://www.satava.com/ is located at 819 Wall Street in down town Chico, California. The glass work is done 10 months of the year, from September through June, while it is cool enough to work with the 2,000 degree kilns. Their most famous series is the jellyfish. It is sold throughout the world, on line, in galleries and Aquariums and at the Wall Street studio.
Each of the four glass artists Rick Satava, Jim Radley, Mark Del Fava and Wyatt Campbell know the intricate sequence involved in the various jellyfish styles as well as the incredible array of vases that Satava has created over the years. They have worked together long enough to have developed a seamless partnership in each piece they make. The studio is open during the week to view the glass blowing and the team are more than happy to share the experience with you!
Rick Satava works in a creative oasis in the back of his studio store. While we were filming for our upcoming episode, he even allowed me to try my hand at turning the glass and at blowing a vase! Well, lets just say my jellyfish looked more like a doorknob and my vase ended up with a handle and finally cracked before being tempered in the cooling oven.
If you have ever wondered what it is like to create with glass, it is well worth a visit to the bamboo garden glass studio that is "Satava Art Glass" in Chico. A wonderful way to spend a few hours and a great way to begin your art collection!
Watch for this episode of "Within Your Reach" on KIXE in the Fall! Off to another adventure...within your reach!
Christine Mac Shane
Artist, decorative painting & consultant,
contact - 530-370 1285
Today I’m taking you in the Kitchen for a delicious recipe for summertime Panna Cotta with Raspberry Sauce! 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 photography, and step by step videos all narrated by me in a special technique 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 lists and menus with dinner invitations. Download my app today and whip up this delicious dessert for Panna Cotta with Raspberry Sauce as well as all of the other recipes with this fun new kitchen companion “Cook Italian with Daniella Malfitano”.
Panna Cotta with Raspberry Sauce
1 envelope unflavored gelatin
1/2 cup milk
2-1/2 cup heavy cream
1/2 cup sugar, plus extra
1 vanilla bean
4 sprig fresh mint, for garnish
1-1/2 cup fresh raspberry, divided for garnish
1 tbsp orange juice
1 tbsp cornstarch
1/2 cup cold water
confectioners' sugar, for dusting
Today I’m taking you in the Kitchen for a sweet Independence Day recipe! It is hot, hot, hot outside, so why not cool off with a delicious sweet for this fourth of July! Try my recipe for a San Francisco Style Ice Cream Sundae with Homemade Hot Fudge and Toffee Sauce! These sundaes are very easy to make and are a hit with children and adults alike. Make a batch of Hot Fudge and Toffee Sauce and serve buffet style with different flavors of ice cream and various toppings. Your guests will have a blast!
San Francisco Style Ice Cream Sundae with Homemade Hot Fudge and Toffee Sauce
Homemade Hot Fudge Sauce
4 ounces 60% Cacao Bittersweet Chocolate Baking Bar
4 tablespoons butter, cut into chunks
1 ½ cups sugar
½ cup water
1 teaspoon pure vanilla extract
In a heavy saucepan, combine the chocolate (broken into 1/4-inch pieces), butter, sugar, and water. Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved. When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes. Remove the thickened sauce from the heat, and stir in the vanilla extract. Serve the sauce hot over ice cream.
¾ cup brown sugar, firmly packed
2 tablespoon butter
¼ tsp baking soda
1 teaspoon vanilla
2-4 tablespoon half and half
Add brown sugar, butter, and baking soda in a small saucepan. Cook over medium-high heat until sugar is dissolved and mixture starts to boil. When it becomes a deep golden brown, remove heat and add vanilla, and half and half (use just enough until desired thickness). Stir well and let mixture cool then serve hot over ice cream.