since it's National Pasta Day....
Mastering an Entrée, Dessert, and even a Cool Cocktail with Ingrid Hoffmann
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| photo courtesy of Food Network |
Make it easy and stick to what you know. You should focus on eliminating processed foods in exchange for natural foods that come from the earth. Adding flavor from natural sources like spices, seeds, herbs, citrus zests, vinegars and not from bottled sauces. Also I think buying a pressure cooker is key for cooking healthy and fast from scratch. Mine has become my best friend and my biggest money and time saver!!! http://kitchen-dining.hsn.com/ingrid-hoffmann-4-2qt-stovetop-t-fal-stainless-pressure-cooker_p-6305059_xp.aspx?web_id=6305059&ocm=sekw
What is the key to prepping meals for the week/that day whether its for 1 or more people?
Pre planning, make a good list with menu ideas. I like to think of 3 dishes that I can make with each protein that I buy, then I can add different flavors to each one. Keeping a well stocked pantry and freezer is also key.
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A Kitchen must-have or book ‘to cook by’?
Obviously mine because the recipes are so easy... like Latin 101 and my pantry and ingredient guide is very helpful:). My go-to is Mark Bittman's "How to cook everything." I also like "The Silver Spoon", "The River Cafe" and "Classic Spanish Cooking" by Elisabeth Luard.
Recipe(s) for our M.O.Ms to Enjoy?
Ingrid has shared a full meal that will be perfect for any celebration!!
SEAFOOD NOODLE PAELLA
prep 15 min cook 20 min serves 8 – 10
2 tablespoons olive oil
3/4 (16-ounce) box uncooked angel hair pasta, broken into fourths
1 large onion, finely chopped
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1 2/3 cup seafood broth
1/3 cup dry sherry or dry white wine
1 teaspoon Spanish paprika
1/2 teaspoon crushed saffron threads
1/8 teaspoon ground cinnamon
2 1/2 dozen mussels, scrubbed and debearded (about 1 pound)
1 pound fresh or frozen thawed calamari, cut into 1/2-inch rings
1 cup frozen peas, thawed
2 tablespoons fresh chopped parsley
Salt and pepper
1 Lemon, cut into 6 wedges
Heat the oil in a paella pan or large (12 – 14 inch) skillet over medium heat. Add the pasta and cook, turning with tongs, until the pasta begins to soften and brown slightly, 2 – 3 minutes.
Push the pasta to one side of the pan. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Stir in the tomatoes, broth, sherry, paprika, saffron, and cinnamon; bring to a simmer. Add the mussels, calamari, peas, and parsley. Cover and simmer until the pasta is tender, the mussels begin to open, and the calamari is opaque, 8 – 10 minutes. Remove and discard any mussels that do not open. Season to taste with salt and pepper. Serve with lemon wedges.
Catalan Cream (Crema Catalana)
Serves 10 5 cups whole milk
4 strips orange zest
2 cinnamon sticks
Pinch salt
8 large egg yolks
1 cup sugar, plus extra for sprinkling and caramelizing
½ cup cornstarch
2 teaspoons vanilla extract
10 5oz ramekins
In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil, then reduce the heat to low and simmer the mixture for 3 minutes to infuse the flavors.
In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Add the cornstarch and whisk until thoroughly combined.
Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring it to a simmer over medium heat, whisking constantly, to thicken the mixture, 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 five-ounce ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with plastic wrap and refrigerate them until the custard is cold, at least 8 hours or up to 24.
To serve, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.
Citrus and Basil infused Sangria
Prep time: 20 minutes Total Time: 3 hours
Serves 6-8
3 cups orange juice (preferably freshly squeezed)
½ cup sugar
½ cup water
1 vanilla bean
3 sprigs basil, plus more for garnish
1 bottle dry white wine (such as Pinot Grigio, Sauvignon Blanc, or Albarinio)
¼ cup orange liquor such as Cointreau, Grand Marnier, or Triple Sec
3 limes, 2 juiced and 1 sliced into thin wheels
1 orange, sliced into thin wheels
2 cups balled honeydew melon
Club soda (plain, lime or orange)
1. Pour two cups of orange juice into ice cube trays. Freeze.(optional add basil ot mint leaves in the cubes)
2. In a small saucepan combine sugar and water. Split vanilla bean lengthwise and scrape seeds into saucepan along with bean pods. Cook over medium heat until sugar dissolves. Simmer for another 2 minutes until syrup thickens. Stir in basil and refrigerate until cool.
3. In a large pitcher combine wine, orange liquor, lime juice, remaining orange juice, vanilla-basil syrup, and fruit. Allow sangria to chill for up to 6 hours.
4. Serve over orange juice ice cubes with a splash of soda and fresh basil.
Meet our Taste It Thursdays Contributor
Ingrid Hoffmann (www.simplydelicioso.com) is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience. She hosts Simply Delicioso on Cooking Channel while her clever 60-second food and entertaining tips, Un Minuto Delicioso, air daily on Galavision. In September 2010, her Spanish-language show, Delicioso, moved from Galavision to Univision/Telefutura and relaunched as a weekly one-hour lifestyle cooking show. Considering Ingrid’s loyal fanbase in the English and Spanish-speaking communities, she published her cookbook in both languages, SIMPLY DELICIOSO: A Collection of Everyday Recipes with a Latin Twist (Clarkson Potter/Random House) and DELICIOSO: Una Coleccion de Mis Recetas Favoritas con Sabor Latino.
Ever the businesswoman, Ingrid has expanded her brand beyond television and partnered with top cookware and kitchen appliance manufacturer, T-fal, to develop her own Latin-influenced line, Simply Delicioso by Ingrid Hoffmann. The line includes a Paella Pan, Stockpot, various-sized Calderos and even a 12-piece set. It launched on HSN in late 2009 and in addition is now sold at Target, K-Mart, and HEB stores. Ingrid also partnered with Furi to create her own cutlery and kitchen gadgets, which are also available on HSN.
Ingrid's fascination with food, cooking and style began as a little girl. She started cooking with her mother, a Cordon Bleu chef, at such a young age that she needed a stool to reach the stove. She discovered not only a love of cooking, but a flair for entertaining, and in no time developed her own distinctive style.
Raised in Colombia and the Netherlands, Ingrid moved to Miami where she opened La Capricieuse, a high fashion luxury boutique in Coconut Grove. Ingrid also opened Rocca, the first restaurant to feature tabletop cooking on heated lava rocks. Appearing regularly on local TV, Ingrid was noticed by Hearst Entertainment who signed her for her first cooking show, Delicioso with Ingrid Hoffmann, which initially launched in Latin America. In 2006, the show moved to the Spanish language network, Galavision. Ingrid’s English show, Simply Delicioso, premiered on the Food Network in 2007 and moved to the Cooking Channel in summer 2010. She writes a monthly column in People en Espanol and appears weekly on the #1 Spanish language morning show Despierta America. Ingrid has also made appearances on Ellen, Oprah, Martha Stewart, Regis & Kelly, The Today Show, The Early Show, and Good Morning America.
Ingrid’s success has afforded her the opportunity to give back to the community. She is currently a board member of New York City’s Food and Education Fund and Miami’s Amigos for Kids, as well as an active supporter of Manhattan’s Food and Finance High School, Believe for Colombia Foundation and the Humane Society of Greater Miami.
Follow Ingrid
http://www.simpydelicioso.com/
http://www.simpydelicioso.com/
twitter: @simplyingrid
facebook: Ingrid Hoffmann
Purchase Simply Delicioso here
on Food Network
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