This citronette video recipe was filmed last fall, and was one of the first clips I produced for About.com. It just went live a few days ago, so I'm posting it today with a couple of warnings. When I filmed this, cherry tomatoes were at their peak of sweet deliciousness. They made a fine garnish for my asparagus with lemon dressing. Right now that probably isn't the case.
The other thing I will give you a heads-up about is my presentation. Since this was one of the first video recipes where I had to introduce the topic in front of the camera, I was pretty unsure of myself, and compensated by completely overacting.
It was like Emeril Lagasse had swallowed William Shattner. It's very funny to watch a clip this old, and realize how far I have come in regard to talking in front of a camera. As some of you know, it was a long time before anyone even saw my face. If you remember the old George Clooney bio photo, then you've been visiting this blog for a while. Anyway, the asparagus is piled high this time of year, so make some citronette, and enjoy!Click here for ingredients and transcript
This is a picture of last nights dinner (and this mornings breakfast!). It was every bit as good as it looks. I didn't film it, but I have re-posted my pizza dough and white sauce video recipes so you can make this beautiful spring pizza. Keep in mind that these clips are from a while ago, before I got any real equipment, so save the "these videos look like crap" comments...I know they do. By the way, this is called a "white" pizza for obvious reasons, and a very nice break from the typical tomato-based pies.
A few words of instruction: The pizza dough recipe will make enough for 1 large pan like you see here. In the video, I divide it into 6 small balls for individual pizzas, but you can use it all for this, or adjust to your pan size.
You only need 1 cup of white sauce, but make a whole batch, it's a good thing to have around for broccoli gratins, souffles, or just some mac and cheese. Here is what I used for this pizza: 1 batch of dough some cornmeal for the pan 1 pound of asparagus, cut and boiled for 1 minute 1 cup of bechamel (white sauce) to which I added 1/3 cup grated parmesan 4 oz shredded white cheddar 1/3 cup parmesan for the top
I put the cornmeal and dough down. Then the sauce, the asparagus, and topped it with the cheeses. Baked it for 17 minutes at 450 degrees F.
As promised, here is my video recipe of the ubiquitous California Roll. Thank God (Buddha, in this case), for the user-friendly crab and avocado roll, as it allows those culinary cowards among us to join friends at a sushi bar. Without it they would have to make up some story about a sudden illness in order to avoid the embarrassment of admitting to raw fish phobia. Since I couldn't find the official term for this horrible affliction, I found a Latin-English translation site and have now coined this syndrome, rudispiscisphobia.
I was hoping to also show some raw fish options using the sushi rice, but there was no decent "sushi-grade" fish readily available in my neighborhood. Maybe next time. The faux crab I used in these California rolls is a nice option if your budget (as I very subtly joke about in the clip) does not allow for the real stuff. Just be sure to check the labels and make sure your fake crab is made from real fish. Enjoy!
Here are a couple of great shots of the dinner roll recipe, as done by two viewers of this blog! If you've made things from the site, send in those photos.
These are from Brian, who writes, "Had some fun making the dinner rolls, thanks for the recipe! They don't look as pretty as the ones submitted, but heres the photo anyway. They came out amazing! I was serving with a vodka sauce baked ziti I made, so at the last 10 minutes of baking I put a small bit of chopped garlic and butter on each roll. Its illegal in most states to not have garlic bread with baked ziti." Well done Brian, and by the way, all dinner rolls are beautiful!
These are from Slobokan at Bits of Dust. I have it on good authority that they made some killer open-face turkey sandwiches!
This citronette video recipe was filmed last fall, and was one of the first clips I produced for About.com. It just went live a few days ago, so I'm posting it today with a couple of warnings. When I filmed this, cherry tomatoes were at their peak of sweet deliciousness. They made a fine garnish for my asparagus with lemon dressing. Right now that probably isn't the case.
It was like Emeril Lagasse had swallowed William Shattner. It's very funny to watch a clip this old, and realize how far I have come in regard to talking in front of a camera. As some of you know, it was a long time before anyone even saw my face. If you remember the old George Clooney bio photo, then you've been visiting this blog for a while. Anyway, the asparagus is piled high this time of year, so make some citronette, and enjoy!Click here for ingredients and transcript
