Hot & Easy
De Caroline Wright
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Description du podcast
Learn to cook sassy and simple date-night meals with Caroline Wright, a professional cook and food blogger, on her new web series, Hot & Easy. Every month, Caroline shows you how to cook a simple menu of seasonal and impressive recipes that are perfect for a flirty evening in. Whether sent directly to your purse or pocket as a podcast or simply viewed on her blog, Hot & Easy offers you a helping hand for the confidence and (kitchen) moves you need to have a hot and easy date at home.
| Nom | Description | Sortie | Prix | ||
|---|---|---|---|---|---|
| 1 | CleanVideo“Hot and Easy”: Hiberdating | Roasted Red Pepper, Oregano and Chorizo Flatbread with Olives ¾ cup jarred roasted red peppers 1 Tbsp. olive oil 1 lb. fresh pizza dough 1 to 2 sprigs fresh oregano, leaves stripped 2 links fresh chorizo sausage ½ cup green olives, pitted and halved 4 oz. Manchego cheese, shaved with vegetable peeler Puree (or finely chop) roasted red peppers with olive oil until smooth; season with salt and pepper. Roll or stretch pizza dough into a large rectangle. Place on a pizza peel (or rimmed baking sheet) dusted with cornmeal; spread with red pepper sauce. Sprinkle with oregano and olives; pinch sausage from casing into pieces over pizza. Bake in a preheated 450° oven until crisp and sausage is cooked through, 20 to 22 minutes. Remove from oven and shave Manchego over top. 5-ingredient Blender Brownies Combine 1 stick butter and 1 (12-oz) bag semisweet chocolate chips in a medium, microwave-safe bowl. Microwave 2 minutes, stirring once, or until just melted. Meanwhile, combine 3 large eggs and 1 cup light-brown sugar in a blender; blend until pale, about 1 minute. Stir in chocolate and butter mixture and 1 cup flour. Pour into a buttered 8-inch baking pan; bake in a preheated 350° oven until tests clean with a toothpick, 35 to 40 minutes. Let cool completely in pan on wire rack. Note: There is a print link embedded within this post, please visit this post to print it. | 16/11/10 | Gratuit | Afficher sur iTunes |
| 2 | CleanVideoHot & Easy: “Breakfast in Bed” | Fried Egg Sandwich with Arugula & Crispy Speck 4 thin slices speck 2 slices sourdough bread 1 Tbsp. butter, cut in two pieces 4 large eggs ½ bunch arugula, washed Extra-virgin olive oil for drizzling Kosher salt and freshly ground pepper Place speck on a large rimmed baking sheet lined with parchment; bake in a preheated 425° oven until crispy, 8 to 10 minutes. Add bread to oven on lower rack and toast 8 to 10 minutes or until golden (while prosciutto bakes). Drizzle toast with oil; top with speck and arugula. Meanwhile, heat 1 piece butter in a medium skillet over medium heat. Crack 2 eggs into pan; cook until whites are set, 3 to 5 minutes. Slide eggs from pan onto one sandwich; repeat with remaining eggs. Drizzle with oil and season with salt and pepper. Blood Orange Screwdriver Mix 1 ½ cups blood orange juice (fresh or best-quality store bought) with ½ cup vodka in a cocktail shaker with ice. Makes 2 cocktails. Note: There is a print link embedded within this post, please visit this post to print it. | 15/10/10 | Gratuit | Afficher sur iTunes |
| 3 | CleanVideoHot & Easy: “Ready to Fall…” | Saltimbocca with Parsnip Mash 4 medium parsnips, peeled and cut into 2-inch pieces 1 small potato, peeled and quartered 2 Tbsp. milk 4 Tbsp. butter, divided Kosher salt and freshly ground pepper 2 boneless pork chops 4 fresh sage leaves 2 pieces prosciutto 1 cup white wine Set a steamer basket in a saucepan over 1-inch of boiling water; add parsnips and potato to basket. Cover and steam vegetables 15 to 20 minutes; drain and mash parsnips and potato with a potato masher. Stir in 2 Tbsp. butter and milk. While parsnips and potato steam, prepare saltimbocca: With pork chops flat on cutting board, slice chops horizontally, stopping about ½-inch from the other side. (Open the chops like a book.) Place each chop inside a heavy-duty plastic bag and pound them a ¼-inch thick with a meat mallet; season chops with salt and pepper. Top each with sage leaves and prosciutto, pressing firmly to adhere to cutlet. Melt 2 Tbsp. butter in large skillet over medium-high; add cutlets, prosciutto-side down. Cook 2 to 4 minutes per side; transfer to a plate. Add wine to skillet; simmer until reduced by half. Remove from heat and swirl remaining 2 Tbsp. butter into pan to form a sauce. Season with salt and pepper. Serve pork with parsnip mash and sauce. Note: There is a print link embedded within this post, please visit this post to print it. | 16/9/10 | Gratuit | Afficher sur iTunes |
| 4 | VideoHot & Easy: “Some Like It Hot” | Cold Thai Noodle Salad with Poached Shrimp ¼ (1-lb.) package rice noodles 1 Tbsp. fish sauce 1 Tbsp. agave nectar 1 Tbsp. fresh lime juice 1 Tbsp. soy sauce 3 to 4 radishes, sliced on mandolin 2 Kirby or Persian cucumbers, sliced on mandolin ½ pint cherry tomatoes, halved 2 scallions, thinly sliced 1 red chili pepper, thinly sliced (seeds discarded, if desired) 8 ounces cooked shrimp , coarsely chopped (optional) ½ cup cilantro leaves ½ cup coarsely chopped cashews Pour boiling water over rice noodles; let sit until just tender. Drain and run under cold water to cool. Meanwhile, whisk fish sauce, sugar and lime juice together in a large bowl. Toss dressing with radishes, cucumbers, tomatoes, scallions, and chili in a medium bowl. Add noodles, cilantro, cashews and shrimp, if using. Muddled Pink Peppercorn and Basil Limeade In a cocktail shaker, combine 1 cup fresh lime juice and ½ cup vodka (optional) with ice; shake until well-chilled. In two glasses, divide ¼ cup basil leaves, 1 Tbsp. pink peppercorns and ¼ cup agave nectar. Top with ice; use a muddler or the handle of a wooden spoon to smash basil into ice, mixing in agave nectar. Pour lime juice and vodka over cocktails. Makes 2 cocktails. Note: There is a print link embedded within this post, please visit this post to print it. | 15/7/10 | Gratuit | Afficher sur iTunes |
| 5 | CleanVideoHot & Easy: “For All the Single Ladies…” | Burgers with Basil, Brie and Quick Tomato Jam 2 tsp. honey 1 tsp. red-wine vinegar ½ pint mixed cherry tomatoes 1 lb. ground chuck Kosher salt and freshly ground pepper 2-oz.piece of brie, sliced in half crosswise 2 Tbsp. softened butter 2 brioche hamburger buns 6 fresh basil leaves Kettle chips for serving Lemon wedges, for serving Bring honey, red-wine vinegar, cherry tomatoes, and 1 Tbsp. water to a boil in a small skillet. Simmer until tomatoes have split, about 5 minutes; smash with a fork. Continue to cook until thick, about 3 minutes more. (This can be made in advance and stored up to overnight.) Meanwhile, form beef into two patties, making a 2-inch divot into the center of each. Season generously with salt and pepper. Cook on a preheated grill over medium heat, 6 minutes on first side (or a skillet over high heat, 6 minutes on first side). Flip burgers, cook 3 minutes, then add brie to soften slightly. Transfer to cutting board and cover with an overturned bowl; butter buns and grill 2 minutes until charred. Place burgers on charred buns with tomato jam and basil leaves; serve with chips and a lemon wedge (to squeeze over chips), if desired. Simple White Sangria In a pitcher, combine 1 bottle white wine (such as vinho verde) with 1 orange (sliced), 1 cup halved kumquats, 1 lime (sliced), ¼ cup Triple Sec or Cointreau, ½ cup brandy and ¼ cup sugar. Let sit at least 2 hours and up to overnight. Stir before serving. Note: There is a print link embedded within this post, please visit this post to print it. | 15/6/10 | Gratuit | Afficher sur iTunes |
| 6 | VideoHot & Easy: “Start the Party” | Broiled Steak Fajitas with Lime and Cilantro 1 tsp. cumin seeds ½ tsp. coriander seed Kosher salt and freshly ground pepper 1 (3/4 lb.) piece skirt steak 2 Tbsp. vegetable oil 8 to 10 small corn tortillas 1 small red onion, sliced lengthwise 1 pint sweet peppers, halved 2 limes, quartered Cilantro and queso fresco for serving Crush cumin and coriander with a small skillet or in a mortar and pestle; mix with 1 tsp. salt and 1 Tbsp. vegetable oil. Rub over skirt steak; place on rimmed baking sheet. Toss onion, peppers and limes on baking sheet with remaining oil; season with salt and pepper. Broil, with rack in highest position, 8 to 10 minutes. Meanwhile, char corn tortillas over open flame; place in a kitchen towel to steam. Let steak rest 5 minutes before slicing thinly and serving in tortillas with vegetables, cilantro and queso fresco. Margaritas In a cocktail shaker, mix 1 cup tequila blanco, 1 ½ cups fresh lime juice and 1/3 cup Tripe Sec with ice cubes. Makes 4 cocktails. Note: There is a print link embedded within this post, please visit this post to print it. | 14/5/10 | Gratuit | Afficher sur iTunes |
| 7 | VideoHot & Easy: “Kick Off Those (Rain) Boots” | Roast Lamb Chops with New Potatoes and Mashed Peas 8 oz. new potatoes, halved 1 Tbsp. olive oil Kosher salt and freshly ground pepper 2 double-thick Frenched lamb rib chops (about 1 lb.) 1 (10 oz.) box frozen peas, thawed 1 Tbsp. butter 1 Tbsp. chopped parsley 2 Tbsp. capers 1 lemon, halved, for serving Toss potatoes and olive oil on a large rimmed baking sheet; season with salt and pepper. Roast in a preheated 400° oven 25 minutes total. Meanwhile, heat a heavy, large skillet over medium-high until very hot. Season lamb with salt and pepper; add to pan. Sear until browned on both sides, about 2 minutes per side. Shift potatoes to one side of pan; add lamb to baking sheet. Roast chops 6 minutes for medium-rare; transfer to a cutting board to rest 5 minutes. Microwave peas and ¼ cup water in a medium bowl until tender, 2 to 3 minutes. Stir in butter; season with salt and pepper. Mash with a potato masher. Toss potatoes on baking sheet with parsley and capers. Serve with a lemon wedge. Chocolate-Guinness Float Scoop 2 scoops best-quality chocolate ice cream into 2 glasses; divide 1 can Guinness between glasses. Serve immediately. Note: There is a print link embedded within this post, please visit this post to print it. | 15/4/10 | Gratuit | Afficher sur iTunes |
| 8 | VideoHot & Easy: “Spring Fever” | Roasted Cornish Game Hens with Carrots and Mint 2 (1 ¼ lbs.) Cornish game hens, patted dry 1 head garlic, halved 1 orange, quartered Kosher salt and freshly ground pepper 2 Tbsp. olive oil 3 small bunches baby carrots, trimmed and peeled ¼ cup mint leaves 1. Place garlic and ½ orange in cavity of hen placed on a large rimmed baking sheet. Season hen generously with salt and pepper; tie legs together with twine. Drizzle with 1 Tbsp. olive oil. 2. Roast hen in a preheated 425° oven, 25 minutes. Add carrots to pan, tossing in pan juices; season with salt and pepper. Roast hen with carrots an additional 20 minutes. Transfer hen to a cutting board to rest 10 minutes; toss carrots on pan with mint and about 1 Tbsp. juice from remaining orange pieces. Tarragon, Meyer Lemon and Gin Cocktail In a small saucepan, combine 1 cup sugar with 1/2 cup water; bring to a boil to dissolve sugar. Add 1 small bunch tarragon sprigs; let sit until cool, about 1 hour. Strain syrup into a pitcher; stir in 1 cup Meyer lemon or grapefruit juice, 1 cup gin and 2 cups seltzer. Stir bitters, if desired. Makes 4 drinks. Note: There is a print link embedded within this post, please visit this post to print it. | 14/3/10 | Gratuit | Afficher sur iTunes |
| Total : 8 épisodes |
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