All Recipes

At 7:30AM the early crew arrives: the commuter, the early riser, and the boss. We make coffee and ready ourselves for the day ahead. Everyone else trickles in until 8:00AM when we begin. With 10 recipes ahead of us we hit the ground running! The prep chefs have worked hard the day before to make sure that everything is ready for the day ahead. We usually start out with the hardest recipes of the day and work toward the “simplest”. I say “simplest” because an “easy” recipe by common standards does not equal an “easy” recipe by filming standards. Around the workplace we consider the “E” word a four-letter word! Cooking at home is certainly not “easy” but we hope that we can make it at little simpler! Throughout the day we laugh, joke, question, and have moments of shock, excitement, and total exhaustion! We are an ever-changing workplace team! Our recipes are user generated, so our videos are for the at home chef; we area all on our feet from 8AM-6PM bringing tutorial videos to the home chefs of America. Since we are making YOUR recipes we hope that you have enjoyed cooking with us!!

Our hands take on Pepperidge Farm and the Today Show

Hopefully you've noticed, but just in case you haven't...as promised, we're in the process of releasing some new content! Look out for these sweet and savory recipes that we produced with Pepperidge Farm (puff pastry shot in gorgeous high definition, yum!). Trust us, you will be dying to try the Puff Pockets with Smoked Gouda and Apples, and the Pear Tartin...AH-mazing. The videos are currently debuting all across the interwebs. Find them on our website here. Also, check out our channel on Youtube if you haven't already.

As if that isn't exciting enough, Allison Fishman, the owner of our hardworking and talented onscreen hands, was just on the Today show Friday morning. Check out her appearance below, in which she reveals Cooking Light's "Tasties" award winners. Kudos to our favorite chef!

Behind the Scenes in a Handmade Kitchen

The Handmade kitchen studios.

Dear Food-Loving Friends:

So the last time we posted, it was 2009 and we were wrapping up pasta recipes. 2010 has proven to be a repeat of last year-busy, busy, busy,...with no chance of slowing down!

Our latest food collaboration just happens to be with a new partner who is an authority on baked goods. Stay tuned, because we'll be launching the collection of videos this fall, and they're going to be distributed throughout all of our channels online, including Hulu and Youtube. Included are some great new recipes for entertaining that you are sure to love.

The most delicious pear tart. EVER. New recipe included in the collection coming this fall!

In anticipation of the videos, we decided to share some behind the scenes photos from the shoot. Ever wondered what our kitchens are really like? Well here's a little sneak peek...

We shoot in a great studio with a team of incredibly talented foodies and a video crew that captures every detail so beautifully--they are the reason our recipe quality is far superior to any other!

Enjoy the shots (see below), and get in touch-we love to hear from you! Did you know that we recently relaunched our Facebook page?: www.facebook.com/handmadekitchens

Check it out for great ideas, inspiration, and more behind the scenes treats.

Sincerely,

The Food-Lovers at Handmade Kitchens

The making of a video recipe...

Our chef and director making video notes.

And, that's a wrap-YUM!!
Photo Credit (all): Michael Berndt

Thanksgiving, then on to Italy!

Hello friends and fellow foodies! It's been ages since we've updated the blog--but not to worry, good things are happening in our kitchens!

This is an especially busy time of year for us-Halloween, Thanksgiving, Christmas, New Year's...so many new recipes to test and develop, and so little time! They're coming soon, so just hang in there!

We've also gained some new partners and have had a blast producing brand new videos just for them. The most recent production happened to be for a major Italian pasta company-a delicious collection of amazing, yet simple recipes, which featured some of our favorite ingredients (pecorino, basil, tomato, spaghetti...yum!).

The autumn season tends to nudge us all in the direction of turkey and pumpkin flavored...well, pumpkin-flavored EVERYTHING. Partnering up with a great Italian brand definitely got us in the mood for something different. After Thanksgiving (and the week of turkey leftovers that inevitably follows) is finally OVER, when you are so sick of turkey sandwiches, turkey soups, and turkey salads, you swear you will NEVER eat turkey again, try our recipe for...

Osso Buco! It is the perfect Italian dish for this time of year-comforting, delicious and above all else, different--plus, it presents beautifully (for all those holiday get togethers happening at your house this year!). It's not difficult to make-just takes a little more time than some of our others. Once it's in the oven, use those two hours to get ready for the party. The recipe is on our site-check it out, and if you try it, make sure to leave a comment and let us know what you think!

We'll leave you with a mouth-watering still of what your osso buco will look like-



...in the mood for Italian yet?

HAPPY THANKSGIVING from the crew at Handmade Kitchens!
(and ps-don't forget, if you need help cooking or carving that turkey, or even a last minute side dish idea-it's all on HolidayKitchen.tv)

Cooking Schooled

Ever been scared away from a recipe calling for roasted chiles or a roux? Not quite sure how to properly sear meat or cut a mango?

And what the heck does julienne mean??

Well, aspiring home chefs, we're here to help. Over the winter, we teamed up with Raley's Grocery on 20 new videos which focus on the most tried and true kitchen techniques-you'll use them everyday and no longer have to fear the unknown. Find them here, under Tips.

Mysteries solved, crises averted, dinner served.

*We'll take a bow here*

Cutting a Mango

Kraft Philadelphia Video

Fall BBQ'ing and Bison...tasty!

It has officially begun.

That seasonal shift from summer to fall that we all know so well. The air around here has started to feel a bit cooler at night and we've spotted the fleets of big yellow buses out on the road again-back to picking up their charges for another year of academia.

In the kitchen, we have been busily preparing, tasting, and testing all sorts of new recipes. Just recently, we had the pleasure of partnering up with High Plains Bison and creating some great, new, very healthy dishes. Bison meat is exceptionally low in fat content and cholesterol, but still really great tasting. After we put the videos together, the entire office was hooked, and most of us tried them out all over again in our own kitchens. Check out the videos on our Summer Kitchen site, if you're looking for an easy and delicious new recipe that's a little different...hmmmm, maybe to serve at that Labor Day bbq coming up in, oh, 3 days...?

Try the kabobs-trust us, they're amazing. Not to mention simple. Served over a tasty cous-cous salad, these kabobs take no time at all to prepare. You can make enough cous cous to feed an army in a matter of minutes! And the marinade for the kabobs is one of the best we've come up with-collaborating with the High Plains chef was a great learning experience for us! In case you need any more friendly nudges, we decided to go a step further and simply post the video for you below:


Enjoy and happy grilling from the foodies at Handmade Kitchens!


ps-enjoy this last glimpse of summer:

The Handmade Van, arriving soon to a beach near you!

Let the BBQ'ing begin!

So...it's been awhile! And, as we're sure you've noticed, we've re-organized a little bit. We are proud to now introduce our delicious video recipes under the umbrella, "Handmade Kitchens," which will make it easier for us to keep expanding! And speaking of expanding, we have some great, new, food content for you-a whole new kitchen! We developed the Summer Kitchen videos in early April, right in the middle of a heat wave. It definitely put everyone in the mood for the warm weather grilling season. We really put together some fabulous recipes and tips for you-everything from how to make a chicken moist using a beer can, to creating an amazing bbq sauce that will leave everyone asking for seconds. You'll learn how to prepare the most refreshing, simple, cold soup, how to put together perfectly mouth-watering kabobs (or is it kebabs? kababs?), and finish it all off with dessert right on the grill. Following our mantra that cooking should be fun-not stressful-just about all of our recipes can be made outdoors in the sunshine and can be put together pretty quickly. Plus, for those of you who spend summer after summer staring warily at your Weber, we have a great video you can follow to get the fire started! Fourth of July is tomorrow, people, so visit our newest website (promotional plug here!): SummerKitchen.tv and get cooking!
And we promise to write more soon! Happy cookouts!

St. Patrick's Day and Spring Vegetables

Well folks, it's that time of year again-green beer and corned beef for all!
...
If you're not exactly thrilled with the prospect of sporting some seriously stained teeth and boiling meat and potatoes, don't worry-you're not alone. While we are all big fans of the Irish-and don't necessarily mind the once-a-year corned beef and cabbage dish-we can certainly come up with something a little more appealing to celebrate with.
Something appealing, something green....hmmmm.....
Well, for starters, as soon as March rolls around you should pretty much know that winter is coming to a close. This weekend marks the "spring forward" in daylight savings time and the winter chill is finally starting to wear off.
Birds all across the New York metro area have been chirping.
Fortunately, the coming of spring means a whole new season of delicious vegetables and herbs to choose from. Our favorite green this month is the artichoke. Delicious and versatile, this veggie is truly one of nature's gifts to us-and March is one of the best times to buy it. If you've never prepared an artichoke, the task may seem a little daunting. Please don't fear it-the pay out is amazing. There are a number of great websites out there to help you with the basic preparation of an artichoke. We love the Becks and Posh blog for the breakdown. And, after you work on technique a bit and come to realize that you can never live without this particular vegetable again, you will be ready for our Artichoke Dip Recipe. It is a classic.
Although the dip uses canned artichoke hearts, you will need to prepare at least 2-4 actual artichokes, so that you can serve the leaves. If you live in the New York metro area, visit Fresh Direct to get both tasty canned hearts, and fresh produce. And of course, if you're feeling adventurous, and you have some time on your hands, feel free to skip the can and go for the real thing!
Have fun bragging to your friends this holiday about who's really the MOST green this year!
Erin Go Bragh!

Artichoke Dip

We thought it would be fun to post the video for you this week. No going back and forth between the website and the blog!

An Update from the Kitchen

Our apologies, dear readers, for neglecting you this long.

Time slips away so fast and before we knew it, Valentine's Day had come and gone without a post. Well, we've been busy as usual, and although it's no excuse, we've been working very hard to bring you more quality content. As you are well aware, we have a parent company, HandmadeTV, which will be producing close to 1,000 more video recipes in 2008. Our hopes are, that very soon, the Holiday Kitchen will be part of a larger family of ever-expanding video libraries.

For now though, we're finding that our initial 67 recipes were really a great starting point. Along with almost 3 million views across the internet, we've received tons of great feedback! People seem to like the fact that we take the home cook seriously, and have produced this fantastic resource especially for them. And, as we've pointed out (almost to death), at least half of our holiday fare can be repurposed into fabulous dinners and snacks and enjoyed all year long-not just for November and December, thankyouverymuch! So what are we waiting for? Let's get cooking!!!

Again!

Of note, we happened to be up in Lake Placid, NY recently, visiting a good friend. This cozy, little Adirondack metropolis is well-known for hosting not one, but two, Olympic games-1932 and 1980. Just in case you don't believe this after seeing the olympic museum, skating arena, and toboggan run, the impossibly high ski jump remains to prove it. Currently buried under about 3 feet of snow, the town pretty much revolves around winter sports and...winter sports.

Our friend tends to be the opposite of us in most regards-especially on the subject of food. Where we're more adventurous, he is meat and potatoes. But, he definitely knows his meat and potatoes-the same way a good sommelier knows their wine-and, after a long day on the slopes, decided to take us out for his idea of the best shepherd's pie in town. We have to say, it was absolutely the perfect, simple comfort food for the end of a long winter day.

So what could possibly top it? How about a healthy take on the classic? The next day, we tested the Holiday Kitchen's vegetarian version of shepherd's pie on our dubious friend. Not only did he love it (and not even miss the meat), he insisted on downloading the video recipe so that he could make it himself, on a regular basis.

Success!

If you haven't tried it yet, make this favorite of ours-which will give you a healthy dose of vegetables without keeping you in the kitchen for too long.

Perfect for the inner olympian in you.

Vegetarian Shepherd's Pie



Ingredients

4 medium potatoes
1/2 cup of milk
1/4 cup of the grated cheese of your choice
1 onion, chopped
1 clove of garlic, minced
1 stick of celery, chopped
1 leek, chopped
1 carrot, chopped
1 cup of cauliflower florets
1 tsp of Italian seasoning

Instructions

1. Preheat the oven to 350 F.
2. Peel and cut potatoes. Cook in boiling water for 15 minutes or until tender and drain.
3. Pour milk over the potatoes and mash until smooth.
4. Stir in the grated cheese of your choice and season to taste.
5. Heat Bertolli Extra Virgin Olive Oil in a pan and add the onion, garlic, celery, leeks, carrots and cauliflower florets.
6. Saute all these veggies gently for 10 minutes if the pan dries out too much, add a little water from the boiling potatoes rather than more oil.
7. Next add a can of beans that you've drained and rinsed andd add Italian seasoning.
8. Spoon the beans and vegetable mixture into an ovenproof dish top with the cheesy potato mash.
9. Sprinkle over with the top with another quarter cup of cheese.
10. Bake at 350 F for 20 minutes until the topping is golden brown.

Visit the website to download the video for yourself!

*Also, coming soon to this blog:

A weekly, seasonal guide to vegetables and herbs, which we think will help you greatly in all of your future cooking endeavors!

For the Love of Chocolate

Obviously, the Holiday Kitchen hearts food and cooking in a big way. But we're like everyone else-sometimes we crave certain ingredients more than others and sometimes, we just can't get enough of a good thing. So that's what today's post is for-and some that will surely follow-a dedication to the one food, spice, herb, or general ingredient that is currently driving us crazy and how we're choosing to alleviate the pain. :)

The doctor wouldn't see us if we told him what the ailment was this week...the old sweet tooth. That's right, chocolate. Maybe it was all the candy in our Christmas stockings, but we just can't get enough-and we're not ready to start sticking to any New Year's resolutions yet.

The recipe below is for an amazing little slice of heaven we like to call Chocolate Pecan Pie. It has been known to inspire intense feelings of euphoria-especially great when you're riding high on a chocolate bender. Don't feel bad when you find yourself up at 3am, polishing off the entire thing.
We've been there too. We're there right now.



Ingredients

4 eggs
1 cup of sugar
1 cup of dark corn syrup
3 squares of unsweetened chocolate
2 cups of pecan halves
1 pie shell

Instructions

1. Preheat the oven to 350 F.
2. In a mixer bowl, place eggs, sugar and dark corn syrup.
3. Attached with a flat beater turn to speed 6 for 1 minute then Stop and scrape the bowl.
4. Reduce the speed to 4.
5. Gradually add melted unsweetened chocolate and beat for 1 minute until well blended.
6. Reduce the speed to stir and add pecan halves.
7. Now pour the mixture into an unbaked pie pastry in an ungreased pie plate.
8. Bake for 35-45 minutes or until slightly soft in the center.

Lots of whip cream and chocolate shavings on top finish off the job.

You say party, I say POTLUCK!

So, the other day, we mentioned the idea of Potluck for your Super Bowl party. We received a bunch of emails in response-some asking more questions, some giving advice. The info was too good not to post, so, you'll find everything you need to know below-sure to make your next potluck party a fabulous success!

*Potluck dinner party*

Hosting a dinner party is quite a production unless you decide to kick up your heels, have some fun, and split up the work between your guests. Enter the Potluck Recipe Swap Party! The party that gets everyone involved. The concept is that everyone brings one dish and with it a few printed versions of the recipes, so people can bring them home to save and try later.

As the host there are some things you should keep in mind.
1. You want an idea of what everyone is bringing. You want to make sure there are no duplicates or dishes that are too similar. This will make sure that you have a nice variety.
2. Make sure you touch all the bases. You want a little bit of everything-appetizers, sides, mains and desserts.
3. Make sure you have extra dishes and utensils; some dishes that arrive might not be "serve- ready."
4. Remind your guests that all dishes that arrive must be fully prepared in advance. The only thing that should be done in the kitchen is re-warming.
5. And, let your guests know this is fun, and the dishes don’t necessarily have to be fancy. The best dishes are the ones passed down from generation to generation.

The best part of this party is that everyone who brings a dish will be bringing a printed version of their recipe as well. So you’ll be able to leave with a full stomach and a new collection of recipes and cooking inspiration!

In a Nutshell

Ha! Here's a little HK humor. A friend sent us these images the other day. What do you think?

"The World's Most Essential Cooking Tool..."



...Even for the Pros!

Food for Football?

Happy New Year!
We've been extra busy around here lately. After much party-planning, video-sharing, and of course, recipe-creating, we can definitely report that we are exhausted...but in a good way. And, we're not ready to stop yet! Come on people, Super Bowl is right around the corner-which means you're hosting or attending yet another party. Granted, Super Bowl parties don't usually fall under the category of "fancy soiree," but they do require a little bit more planning than your typical weeknight dinner. A new year calls for a new approach, so why not suggest something different to your friends and family this year?
We're thinking Potluck. Potluck suppers aren't just for church functions anymore! They're an easy way to entertain a lot of people and experience a lot of food for very little effort. The basic concept is that each person coming to the party brings one dish to share with everyone else. Combine this with Super Bowl Sunday and you'll have one perfect party! And, the best thing about all of this is that we've already pulled together a list of great recipes for you to make and share (and packaged them in a convenient player that we discovered online-see below. If you click on the bottom navigation of the player, you can scroll through all of the recipes we put in it).

Now, possibly, the idea of having something like chocolate pot de creme for Super Bowl, doesn't seem to make much sense. But remember how we were advocating new year, new ideas? Well, here you go! We found that certain recipes, such as this one, worked great for the holidays because they could be made quickly and easily, and always came out tasting absolutely delicious. They will do the same duty for your Super Bowl party.
A lot of these recipes can be made ahead of time and then served potluck-style, as a spread of finger food. Trust us, hungry football fans will appreciate the variety. Chocolate pot de creme is really just a chocolate pudding. It's a quick, no-bake dessert that can be made ahead of time. Plus, unlike cakes or pies, there's no cutting involved-make in seperate ramekins and put out as part of the spread for guests. All you need to know is how many people are coming (and plan on making some extra!). Another great recipe is the baked camembert, which can be assembled and then stored in the freezer for a couple weeks before baking. On game day, take it out and pop it into the oven. It's that simple. And for a fast munchie, try the sugar glazed pecans. One batch will keep a houseful going strong all night.
So, lesson learned today: Super Bowl party does not equal the same old tortilla chips and dip. Have fun. Try something new. And keep on cooking with us!

Celebrate with Some Noodles!

Just a quick hello from the Holiday Kitchen and HandmadeTV. Hope your holiday has been as great as ours has been so far. Now we're all looking ahead to 2008, and that New Year's Eve party! What are you serving this year? Well, we have a great idea for you-try our recipe for New Year's Noodles. It is a Chinese tradition to eat them at midnight on New Year's, ensuring a long, happy life. This dish is so easy to create and so delicious, you'll find it becomes a fast favorite and will make an appearance on the dinner table many times over the new year.


Sesame Noodles

2 Posts in 1 Day!

Almost forgot to share a little Christmas gift with everyone...
Foodies, meet The Holiday Kitchen Widget! It contains all of our video recipes in one beautiful little package. Perfect to put on your site or to share with others. Visit our website, holidaykitchen.tv to pick from three different skins-Classic, Hellmann's, or KitchenAid (see Hellmann's below). Have fun!

A Little More About Us...

Hello!! Here's an update on how we're doing and where we're going...

You can now find our videos on all of the fabulous websites located on the right side of the blog. The list is growing every day, as we find more social networking and food-related video sharing sites. And, check out the press we're getting (also located on the right side of the blog)!

We were recently featured on a live video cast which can be seen by clicking Here
*fast forward to 16:23 to "the picks of the Interlitter" section.

We were also featured in StamfordPlus and NorwalkPlus Magazines.
Pick up an issue on newsstands now to read the article!



We're now working not only with KitchenAid, but with Hellmann's Mayonnaise and Bertolli Olive Oil, which we're SUPER excited about!
I'm going to leave you all with a few of our favorite appetizer recipes. They're classic-easy, delicious, and are sure to please all of your houseguests...even the littlest ones! Plus, they can all be made a day ahead of time to further help you beat the stress this weekend. Sit back, enjoy a glass of eggnog, and relax.
Happy Holidays!!
(and more to come in '08...)


Stuffed Mushrooms



Artichoke Dip



Deviled Eggs



Classic Eggnog

Cookies and Baking and Pies, oh my!

It just wouldn't be the holidays without sweet treats tempting us from every corner. We came up with some pretty amazing recipes for cookies this year, including a white chocolate chip cranberry oatmeal cookie that was to DIE for! Everyone on set, from the director to the production crew, couldn't get enough of them.
The below video gives you a basic sugar cookie recipe which is a must-have for the season (and yields cookies that are anything BUT basic). The best part is in the decorating though-as much fun for us adults as it is for the kids! Check out http://www.nycake.com for fun decorating ideas. Enjoy!
*and don't forget to trek over to our website at www.holidaykitchen.tv for that oatmeal cookie recipe-once you try them, you will never be the same again!

Our Interpretation of the Cornucopia

Mmmmm, delicious. We shot the cornucopia after an entire day of shooting several classic Thanksgiving staples-cranberry sauce, garlic mashed potatoes...an entire turkey. We really think it came out beautiful, especially since it was the first time some of us had ever attempted making a formal dinner. Below is the video recipe on how to cook the bird so that it comes out perfect every time.

Foodies, meet The Holiday Kitchen

So this is where the introductions are made. We are a small production company, hailing from Stamford, CT, with a passion for food. The Holiday Kitchen was born out of necessity-you can't work in a technologically advanced world with the same old, boring ideas. We love to shoot food, so we figured we should set out to offer the most innovative product we could think of...and here it is. High definition video, styled and lit to look like it just came off the pages of a magazine, without a host. That's right, no host-food, and food alone, is the focus here (give or take some gratuitous shots of brandname tools and appliances-we needed to get funding from somewhere!). We think you'll love our approach to food-simplistic and complex all at the same time. If you're a seasoned foodie, you'll love how the recipes look on screen and be able to appreciate the classics. If you're a novice, our recipes will be a great help to you-being able to watch food being prepared, step by step, is so much easier than trying to decipher a written recipe on your own! Our launch has centered around the 67 holiday segments included in the Holiday Kitchen, some of which will be posted here. Next spring, we will be shooting close to 1,000 more recipes that will be centered around several diverse areas of cooking. Check out our website-www.holidaykitchen.tv and let us know what you think. Since we are new to the blogosphere and trying to learn the internet as fast as possible, we would love suggestions and help wherever it may be offered. We want to get the word out about our videos. We've already posted them to countless websites online and are looking for more on a daily basis.
We are a little company with big, foodie dreams.