Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Monday, June 23, 2014

Broccoli Salad

I am going to title this week Broccoli Week.  The garden is abundant with the beautiful bouquets of the cruciferous wonder.  Unlike George Bush, I love broccoli!  Most of us have tried the recipe for broccoli salad that went around several years ago with cheddar cheese and bacon.  A friend passed this recipe to me.  It is fresh, light and filling.  Honestly this can be a main dish salad not simply a side dish.  It has all of the things we look for in a perfect recipe-sweet (grapes), salty (bacon), crunch (broccoli), comfort of carbs (pasta).  Yet, the Greek yogurt makes this dish lighter than a typical picnic side.  So indulge your senses and enjoy!

 Broccoli Salad
printable recipe

 8 oz. farfalle pasta, cooked according to package directions
6 slices of bacon, fried crisp and chopped
1 head of broccoli, peeled and chopped
2 c. seedless grapes, halved
1/3 c. diced red onion
1/4 c. chopped pecans
1/3 c. chopped pecans
1/2 c. plain Greek yogurt
1/2 c. mayonnaise
1/3 c. red wine vinegar
1 T. sugar
1/2 tsp. dried thyme
salt and pepper to taste

In a large bowl combine the broccoli, bacon, grapes, onion, pasta and pecans.

In a small bowl whisk the yogurt, mayonnaise, vinegar, sugar and thyme until smooth.  Add salt and pepper to taste.

Pour over the broccoli mix and stir will to combine.


Chill before serving.

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