Just a quick hello to let you know what is in store for our new season. Above is a photo from the new show with two (Calder and Luca) of my three boys (+Miles) cooking with me. While this is the beginning of Season two, it's actually our third big shoot for the show. True to form, the group I worked with was the best in every way--food prep, producing, technical crew, editing, publicity etc. Little did I know that writing the first Mad Hungry Cookbook, as a tribute to my own family, would start the beginning of a whole new extended Mad Hungry Family. The main criteria for this group is: love your job, perform it at the highest level AND most importantly, have fun doing it every day. That is truly a recipe for the successful enjoyment of your work day. This season I have repeat visits from my mom, brothers and sons and a few new faces too. Crazy cousin Paul drops in, my friends James returns but you haven't met my colleague and new mom Randi who drops in with her boy Marlowe. Clara, the cutest most inquisitive young girl brings new life into the kitchen and keeps me on my toes too. Well, thats just a taste of what is up.
After we finished shooting this past run (I think of it as the third semester), I went out on location with a small crew to photograph the food for my next cookbook. We refer to it as MH2 BUT--it has a very cool new concept which I'll share as soon as its in the pipeline. The manuscript, due October 1st, is getting its final touches before delivery! Meanwhile, I'm back in my office, working on the food for Martha Stewart Living and planning some exciting new stories.
On the home-front, my hubs continues to share the home cooking chores and recently made a killer version of his signature dish Hainanese Chicken (first inspired by this New York Time's Mark Bittman recipe). Two nights ago, Miles made Mac & Cheese with broken spaghetti and three cheeses along with a seared Tri-tip steak (check that affordable, delicious cut out) and fresh baby spinach dressed lightly with Olive oil and Coarse Salt. Dying for a vege interlude, one night I made our famous Oven-roasted Cauliflower and Penne with every vegetable I could find for the sauce. On the weekend Calder came over from his new apartment in Brooklyn and barbecued the chicken. Here's how he did it: I cut the backs out of 2 birds using kitchen shears and flattened them. Salt pepper and slow smoking in our big green egg is all he did to make a fantastically moist , delicious and chickeny tasting chicken! I made the Mexican rice (but he chastised me for not rendering out the fat of the backs to flavor the rice; GOOD IDEA) and a crunchy old school salad. And recently as the weather cooled, I whipped up the simplest Cream of tomato soup and grilled cheese for the gang. So far Luca seems to be the biggest eater--not much the cook yet but that remains my next task. He must know how to cook the basics before college next year! His breakfast this morning (toasted wheat, runny fried egg with melted mozz, tomato and basil) represented the last scroungable food available before our weekly grocery trip this weekend!
SO--that's what is up with me these days. I hope everyone had a good summer and is geared up for the fall. Tune into MHTV weekdays at 12PM EST on the Hallmark Channel and continue to post your feedback right here. I read everything and try to write back as often as possible. Check our our Facebook page and spread the MH word!