'Tis the season to be jolly, but 'tis also the season to be BUSY. Let Rachael Ray show you how to whip up a full-blown holiday spread in under 60 minutes! She's making Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce, some Asparagus with Gremolata, a Mega Antipasto Platter, a Three Color Salad with Fennel, and some Egg Nog Panatone Bread Pudding. And to spread even more holiday cheer, she's got two easy gift ideas: some Marinated Bocconcini and Holiday Spiced Nuts, all wrapped up to send your guests merrily on their way.
Dave demonstrates how you can pull together a creative and delicious meal from what’s already in your kitchen. This is "battle pantry." Dave invites the inspiration of his culinary career, his father, to test his culinary creativity by bringing over a basket of items culled from his pantry, freezer and fridge. In this episode Dave and his father will cook a four-course meal exclusively using ingredients found in almost any kitchen. Recipes: Arugula and Pear Salad With Dijon Sherry Vinaigrette, Seared Rainbow Trout Over Succotash, Challah Bread Pudding With Chocolate and Raisins, Rosemary Lemon Fizz.
How about the best roast chicken, sinfully good mashed potatoes and the most decadent bread pudding? Today, Aida is filling the kitchen with the intoxicating aromas of some of her favorite comfort foods.