Her dishes are perfect for celebrations and family dinners. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. Pros: Fast healthy and scrumptious Cons: None, Easy & tasty I really liked this recipe as did many other guests at a recent dinner. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. James Martin focuses on delicious, light sponge cakes. Paul Hollywood is in Bergen to learn more about Norwegian baking. Serve the salad right away with alfalfa spouts on top. I use the Trader Joe's bagged organic kale. Then, they confront their biggest phobias like insects and ghosts in the next round. This was my first meal of kale. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. Pour the dressing over the kale, and add the mango and pepitas. Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Trisha hosts her family for a huge Thanksgiving meal. I bought more kale at my farmers market today. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start. He ventures to various locations to source fresh produce and create stunning dishes. No need to remove the stems just pour a half bag into a big bowl with the ingredients and start massaging! Then, the bakers have to merge chocolate with unusual ingredients. It just stays in your mouth it's so tough. Next, they make scary mask desserts to try and spook the judges. Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. What a great technique - and it works! He explores the Los Angeles baking scene. Top it off with … Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash. And, she makes yummy turkey brine! The final two teams battle it out to impress the judges with their incredibly terrifying displays. Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. All Right Reserved. Sometimes I mix in spinach or other salad greens to add variety too. Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home. He creates a fantastic chocolate cake with a fizzy cola twist. Unlike other greens such as spinach or Swiss chard, kale is sturdier and tougher. I'm going to try this with my other recipes too! She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. Pros: Fast healthy delicious, Delicious! Pros: Simple to make with few ingredients Cons: You have to like the taste of raw garlic. Strip leaves from the stems (discard stems). The massaging technique is revolutionary because it softens the texture of the kale and really helps to develop the flavor. Pros: Great flavor without cooking, It's a Kale Caesar! 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced, 3 tbsps extra-virgin olive oil, plus extra for drizzling, Small handful toasted pepitas (pumpkin seeds), about 2 rounded tbsps. Plus, inspired by Antwerp's bakers, Paul creates his own recipes. I usually wind up putting it in soups because it tends to be tough. The secret to enjoying a tender kale salad is to massage your kale for 3-5 minutes. I've now made this salad five times and every time I'm amazed at how easy and delicious this is. In Philadelphia he checks out a Jamaican joint's jerk chicken. I told them to try it. Source: EatingWell Soups Special Issue April 2016. The greens become very tender and flavorful. Set aside while you make the dressing. This method not only makes it tender it tastes so wonderful! I had a big bowl of this salad left over from dinner on my kitchen counter when I had friends over. I tasted it but couldn't chew it up! Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties. Shockingly delicious! Then I can top it off with a pouch of salmon or leftover steak or chicken or even cut up lunch meat. It's my favorite salad and I buy kale every week to have it. Guy Fieri gets the lowdown on some enduring traditions. Tear the leaves into small pieces and place in a large bowl. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. The kale becomes tender and light while being tossed in garlic-infused olive oil and lemon juice. My only criticism would be that the 3 cloves of raw garlic was a bit overpowering. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. From there, drizzle olive oil and salt over … Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. Nancy’s family arrive at the farmhouse for Thanksgiving. Addicting! Brenda and Alisha make a cookie replica of a Main Street decked out as a winter wonderland and a company's mascot, an Asian water monitor lizard. Guy Fieri is on the road to sample all kinds of food. Trisha invites her close friends over for a stress-free Thanksgiving meal. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. My new favorite way to eat kale! Info. Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. The six remaining bakers work in teams to create a brain-themed dessert. Who will win the $25,000 prize? Remove the kale from the stems, chop it as small or large as you like it and place it in a deep bowl. From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. Then, they create desserts that look like witches along with broomsticks. Guy Fieri digs in and pigs out on all things pork. For every 8 cups of raw kale, you’ll need about 1 tablespoon of olive oil to massage into it. Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." Fast delicious and so healthful. I told them about this recipe and they were intrigued that I was eating the kale raw. The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday. In the grand finale, the remaining chefs compete to see who can impress the judges the most and take home the massive $25,000 prize money. The seven remaining bakers must make witches' fingers and toes in the first round. Guy Fieri is on the road to sample first-class seafood. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. The term “massaged” simply refers to the fact that the kale has been rubbed with oil to break it down, making it easier to chew and digest. Discard stems and set leafy part of the kale to the side. The five bakers create desserts that look like Santa Claus. He meets a local family who teach him how to bake traditional national treats and creates his own version. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. James Martin makes chocolate the key ingredient in his desserts. But, which festive desserts will he make? He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. I've been making raw kale salads for years. Which team will be crowned winner and take home the $50,000 prize? I can't get enough of this salad. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party.