Hungry for More: The easy and perfect way to make a hard-cooked egg


“Hungry for More” host Jim Manney likes to take us to a lot of the great places in our area to learn a thing or two about how to make a great meal in your own home.

It’s also fun to see a little behind-the-scenes action of the places we like to eat, but we don’t just show these extravagant meals, we want to show our viewers the basics, too.

We’ve gotten numerous emails from readers who want us to bring back one of our most popular videos: how to make the perfect hard-cooked egg.

It’s the small things that can make a meal really great. So back by popular demand, we revisit an earlier video with chef Eric Watson at Mezzaluna to remind us of the easy and perfect way to make a hard-cooked egg.

Hungry for More: Make a fancy cheese plate

When you have a gathering of family and friends, sometimes you want to do something a little different than smoked weenies in barbecue sauce.

“Hungry for More” host Jim Manney takes us back to Maxwell’s with chef Mike Wald, where they show us how to turn a simple cheese plate into culinary perfection.

With everyday items such as olives, pecans, honey, fruit and juice, you just need a few extra ingredients to make the perfect toppings for your cheese and crackers.

It’s easy to make your cheese plate interesting with the addition of a star fruit and fun cheeses.

And if you’re not a cheese connoisseur, don’t worry, the usual cheeses you’ve grown up with will work just fine.

Hungry for More: Warm up with Chipotle Sweet Potato Bisque

This week “Hungry for More” host Jim Manney takes us back to where the first “Hungry for More” episodes were shot one year ago at Maxwell’s with Chef Mike Wald.

Chef Mike shows us a new way to use our sweet potatoes: in a chipotle sweet potato bisque.

The bisque starts out with a good base of yellow onion, celery, vegetable stock and of course, sweet potatoes. The addition of chipotle peppers in adobo sauce is what gives it a bit of a kick.

While “adobo sauce” may not sound familiar to you, a can of chipotle peppers in adobo sauce is found at most supermarkets and can be a great addition to many dishes.

If you like your meals with a bit more kick, you can add more of the peppers and sauce. But with this bisque, just a slight kick balances out the sweet potatoes nicely.

Chipotle Sweet Potato Bisque

2 cups chopped yellow onion

2 cups chopped celery

1 cup dry sherry wine

2 cups heavy whipping cream

3-4 cups vegetable stock

Pre-roasted yam/sweet potatoes

1 large chipotle pepper in 1 tablespoon adobo sauce

 

In medium saucepan, turn on medium high heat and caramelize the onions in canola oil. Once onions are caramelized, add celery and tenderize.

Add dry sherry and bring to a boil. Once dry sherry is boiling add the sweet potatoes and rough chop with your spoon.

Add vegetable stock until it is equal or right above all of the ingredients. Then add the cream, rough chopped chipotle pepper and adobo sauce. Season with a little salt.

Bring to a boil, stirring occasionally; let simmer for 15-20 minutes.

Load into blender and blend until smooth.

Pour into serving cups and top with cilantro lime cream, green onions and your favorite croutons.

Hungry for More: Baked Brie

With Christmas right around the corner, you might be thinking about what to serve your holiday guests. On this week’s Hungry for More, Mezzaluna head chef Eric Watson shows us a warm, cheesy, sweet filled pastry that puts all other Christmas starters to shame.

With host Jim Manney, Chef Watson uses brie cheese topped with lingonberry preserves to be wrapped in a puff pastry. The combination of the oozing cheese with the sweetness of the berries really bring your taste buds to life.
And don’t worry if you can’t find lingonberries, any kind of preserve or fruit chutney will work just fine.
This dish is delicious, very easy to make and with the lattice design on top, looks as good as it tastes.

Baked Brie
1 brie cheese, small round, with rind
1 sheet puff pastry dough
1 whole egg
2 tsp. water
All purpose flour, as needed
Lingonberry preserves or preserve or fruit chutney of choice
Using the flour as needed, gently roll out puff dough to approximately half its’ original thickness.
Place the brie cheese on the dough and cut dough to fit the diameter of the cheese.
With a paring knife or dough cutter, cut long strips with the remaining amount of dough to be used for lattice work.
Place desired amount of preserve or chutney on top of the brie (be careful not to add too much as it may seep out during baking.
Arrange lattice design over the top of the preserves. Egg wash the parameter of the dough and stretch of the outer edge of the lattice work in order to seal the dough around the cheese.
Brush the entire exterior of the dough with the egg wash then refrigerate until the dough is firm.
Place on a parchment paper covered baking pan and bake in a 400 degree oven fro approximately 12 minutes or until golden brown.

Hungry for More: Asian chicken meatballs

A lot of traditional meals at Christmastime are meatballs, mashed potatoes, gravy and maybe a little lutefisk for those Norwegians. But, before you take out your ground beef, potato masher (or box of instant potatoes, no shame in that) why not try a fun twist to the tradition?
Host Jim Manney is with Mezzaluna head chef Eric Watson while he shows us how to make some Asian chicken meatballs.
When you mix fresh ground chicken with some chile paste and hoisin sauce, it gives them that zing you would expect from any Asian dish.
Chef Watson also shows us a quick marinated pea pod to pair with your meatballs. Then just put both of them on a skewer, serve plain or over Asian slaw.

Asian Chicken Meatballs

2 lb. Raw ground chicken

1/2 c. Hoisin sauce
2 tbsp. Chile paste or Asian hot sauce

1 tbsp. Ketchup
1/4 c. Soy sauce
2 tsp. Fish sauce
2 tsp. Lime juice
2 Whole eggs

6 Egg yolks

Panko bread crumbs as needed
Combine all ingredients except breadcrumbs in a mixing bowl. Slowly add breadcrumbs until desired consistency is achieved. Be careful no to add too much breadcrumbs as the finished meatball will be very dry.
Roll meatballs to desired size and place on an oiled baking sheet pan. Bake at 375 degrees for approximately 10 minutes, or until cooked through.
Drizzle with hoisin sauce or favorite Asian style sauce, place on a skewer with a sesame snap pea and serve.

Hungry for More: Appetizer Cheddar Soup

Tis the season to endure the changing weather and get ready for the holiday season. With all of these changes, why not change your usual appetizer menu for something that will warm everyone’s insides and taste buds.
Hungry for More host Jim Manney is with Mezzaluna head chef Eric Watson is on this week’s episode to show us how to make a cheddar soup that you can serve in small cups as an appetizer or even as a fun and different meal for your family.
Where some cheese soups can have a lot of steps and very specific directions, whereas if you don’t follow it will be a clumpy mess, this one is pretty easy.
It has all basic ingredients like cream, chicken stock or broth, thyme and of course cheese and gives you a natural flavor a cheese based soup should provide. The shallot and sherry wine help enhance those flavors without overpowering it.
So at your next gathering, whether friends or family, try this warm and cheesy soup to zest things up. Garnish with a cheddar crisp and fresh apple-tarragon relish to really bring out that holiday cheer.

Cheddar Soup

1 Shallot, sliced or minced
1 tsp. Dry thyme leaves
1/4 c. Sherry wine
1 qt. Chicken stock or broth
1 c. Heavy cream
2 c. Shredded cheddar cheese
Kosher or sea salt, as needed
White pepper, as needed
Additional Sherry, as needed
1/2 c. flour
1/2 c. melted butter or canola oil

In a small soup pot or large sauce pan, saute shallots and thyme using a

minimal amount of oil or butter. Deglaze pan with sherry wine and reduce
by half. Add chicken stock and cream and bring to a simmer.
Combine flour and melted butter or oil to make a basic roux. With the soup
at a gentle simmer, slowly add roux while stirring. Add roux until desired
consistency is achieved.
Place soup in a blender. Slowly add shredded cheddar while blender is at
high speed.
Season soup with salt, pepper and a splash of sherry wine.
Garnish soup with fresh apple-tarragon relish and a cheddar cheese
cracker/crisp.

Hungry for More: Roasted grape crostini

With the holiday season still in full swing, you have to be prepared. When you go to a party and bring something to share, don’t be the one with a bag of potato chips. There’s a fun and simple appetizer to add spunk to any serving tray.

Mezzaluna’s chef Eric Watson joins us on this week’s episode of Hungry for More and shares a quick hors d’oeuvres with a fun twist. A roasted grape crostini.

Roasted grapes are becoming a big trend. Just 15 minutes in the oven with a little salt, pepper and olive oil will make your every day grapes into something new and fun.
This appetizer is easy, tasty and gives a fun new twist to a bite-sized crostini.

Roasted Grape Crostini
Grapes
Toasted almonds – chopped
French baguette bread
Goat or brie cheese
Salt
Pepper
Olive oil
Preheat your oven to 375 degrees. Take your washed and rinsed grapes and but on a baking dish. Cover the grapes with salt pepper and olive oil and make sure they are coated. Bake for about 15 minutes. Toast or bake your loaf of french baguette bread and cut into slices. Place on a baking dish and put olive oil, salt and pepper on both sides. Bake and turn halfway through so the edges are caramelized and you still have a medium soft middle. When bread and grapes are finished, place baguettes slices on a baking dish topped with the roasted grapes, goat or brie cheese and chopped almonds. Bake for a couple more minutes to slightly melt cheese. Serve plain or with balsamic syrup.

Hungry for More: Pan Roasted Salmon with Beurre Blanc

Sometimes you want to make a nice, fancy dinner for yourself, your partner or your family. A nice, perfectly done salmon with a delectable sauce drizzled over the top garnished with shallots and sun dried tomatoes atop of lightly sautéed spinach.

This delicious sounding entree is much easier to put together than it sounds. It all starts with a few easy to find ingredients and the right directions to put it all together.

Not only will Mezzaluna’s head chef Eric Watson and Jim Manny show you exactly how to make a perfectly pan roasted salmon on this week’s Hungry for More, but they’ll also show you how to make a great beurre blanc to go along with it.

Pan Roasted Salmon Filet
6-7 oz. Salmon fillet
Light olive oil to taste
Kosher or sea salt to taste
Ground black pepper to taste
1/2 lb. Fresh spinach
1 Shallot, peeled and thinly sliced
1 tsp Minced fresh garlic
1 tbsp dry white wine

Beurre Blanc Sauce
2 Shallots, peeled and sliced
1 1/2 cup White wine
1 oz. Fresh lemon juice
2 tbsp. Heavy cream
1/2 lb Cold butter, small cubed
Kosher or sea salt and white pepper to taste

-Season the salmon fillet with salt and pepper and bring a small sauté pan to high heat. Drizzle the hot pan with oil and quickly at the salmon. Place the salmon “skin side up” and sear for approximately 90 seconds or until fish naturally releases from the pan.
-Turn the salmon over and place the pan and fish in a 385 degree oven for approximately 3 minutes or until medium done.
-Remove the salmon from the sauté pan and over medium high head, lightly sauté the shallots in garlic and a little olive oil. Quickly add the spinach and deglaze with the white wine. Season with salt and pepper.
-In a separate saucepan for the beurre blanc, combine shallots, white wine and lemon juice over high head and reduce to 2 tablespoons.
-Add the cream to the reduction and once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper.
-Place the spinach on a plate and place the salmon fillet on top. Drizzle the beurre blanc and any other garnishes and serve immediately.

Hungry for More: Profiteroles

Host Jim Manney is back at Mezzaluna with Chef Eric Watson learning how to make the delectable dessert profiteroles with homemade ice cream and chocolate sauce.

Profiteroles:
1 cup whole milk
4 oz. butter
1/2 tsp. granulated sugar
1/2 tsp. salt
4 oz all-purpose flour
3 eggs

In a small sauce pan, combine milk, butter, sugar and salt.
Bring mixture to a simmer. Add flour and disk until full incorporated.
Using a wooden spoon or rubber spatula, stir mixture over medium heat for approximately 8-12 minutes.
Place dough in an electric mixing bowl fitted with a paddle attachment.
Mix at lowest speed until dough cools to 130 degrees. With mixer running, add one egg at a time waiting until each egg is full incorporated before adding the next.
Place dough in a pastry pag fitted with pastry tip. Pipe dough onto a parchment covered baking tracy in 1 inch wide circles.
Place pan in a 425 degree oven and bake profiteroles for approximately 10 minutes or until golden brown on top.
Prop oven door open and let profiteroles continue to bake at approx. 375 degrees.
Cool and serve with ice cream or pastry cream.