It's official! In less than two weeks, we'll all be celebrating the best food holiday of the year, giving thanks for the bounty that we put on our tables (among many other things).

The Thanksgiving meal is pretty straight forward, and yet it is the most stressful meal of the entire year for many home cooks. When I was teaching home cooks, I taught about a dozen Thanksgiving classes before the special day arrived every year, roasting a turkey for every class. (By the time the special day did arrive, I can honestly say that turkey was the last thing I wanted to eat, but nevertheless..) I discovered that the one part of the meal that worried my students most was making the gravy. They found it a challenge to make the gravy right before people sit down at the table, while making sure the turkey is fully cooked and trying to get all the side dishes together. The answer to the stress of gravy-making very simple - just make it ahead of time.

Now you may say "How can I make the gravy before I have the turkey drippings?", but you can. Generally, you'll want more gravy that the drippings from the turkey could make anyway, and you'll have to add stock to the drippings. So, why not make the gravy with the stock while the turkey is roasting, leaving it a little thicker than normal, and add the drippings after the fact to thin the gravy to its normal consistency? The secret is to use a good turkey stock rather than chicken stock to make the gravy. Generally, it is difficult to find turkey stock in the grocery store, so you'll have to make it yourself. Not to worry - it's easy.

I made my turkey stock the other day. I bought two turkey drumsticks and a couple of turkey wings, and roasted them in a 375 degree F oven for about an hour until they were nicely browned. Then, I placed them in a large stockpot with a large onion, 3 carrots, and three ribs of celery, all chopped into large pieces. I added 2 - 3 bay leaves, some peppercorns, some parsley stems and just a little dried sage. Then, I filled the pot with cold water and brought everything to a gentle boil. The scum that rose to the surface was skimmed off and I let the stock simmer for about 8 hours. The whole house smelled like Thanksgiving Day was already here, and my wonderful pooch, Sadie was in heaven (she got some of the meat off the bones at the end).

Once the stock had simmered and stewed, I strained the stock and was left with about 3 quarts of beautifully brown turkey stock. After it had cooled, I removed the fat that had solidified on the surface and froze the gelatinous stock. Now, when the day comes, I'll be able to make the gravy from scratch while my turkey is roasting in the oven. It will be simple and stress free, and I'll add the turkey drippings (separated from the fat) for added flavor at the very end.

The gravy is not the only thing you can make ahead of time - tomorrow I'm going to make the cranberry sauce. Thanksgiving is one of the most important meals of the year - why not take two weeks to make it?

ML

Hi there,

Thanks for all your comments on my blog. It is hard for me to answer every question, but I do read them all. I was reading your comments the other day and came across a question about one of my favorite things - potato gratin! It is the perfect time to start making gratins - the weather is cooling down and the evenings are darker sooner. Nothing will warm up a hungry soul, and make the house smell warm and inviting like a potato gratin, so let's talk about how to make it. It is not the lightest side dish by a long shot, but that's why we only have it once in a while!

In one of the restaurants in France where I worked, we started every morning by making huge batches of pommes dauphinoise (potato gratin) to serve throughout the day. The classic way to make a gratin couldn't be easier and involves very few ingredients.

Ingredients:
1 1/2 - 2 cups heavy cream
2 cloves garlic, smashed
1/2 tsp salt
freshly ground black pepper
1/8 tsp nutmeg
3 pounds potatoes
1 cup parmesan cheese, grated (optional)

Directions:
1. Start with about 1 1/2 cups of heavy cream and bring it to a simmer in a wide shallow pan (a 12" skillet or a 10" saute pan). Add the smashed garlic cloves to the cream, along with salt, pepper and ground nutmeg. Simmer this very gently for about 15 minutes.

2. In the meantime, slice your potatoes about 1/4" thick. Peel your potatoes if you want a more classic look. If you're using thin-skinned potatoes (like Yukon Gold), you can leave the skins on as long as you give them a good scrub first. Add these potato slices to the cream mixture, separating them from each other as you go, . When you get to the top layer of the gratin, shingle the slices nicely to end up with a nice presentation. At this point, you should still be able to see the cream between the potatoes, but it should not be covering the potatoes. If you need to add a little cream, add the remaining 1/2 cup now. If you have too much cream, simmer the mixture a little longer or add more potatoes. Sprinkle on the cheese if desired.

3. Bring the cream mixture back to a simmer and then transfer the pan to a 425 degree F oven for 30 - 40 minutes, or until the potatoes pierce evenly with a knife and the top is nicely browned.

Potato gratin is a classic side dish for grilled or sauteed steak, but also goes really well with chicken, pork, or a full-flavored fish like salmon. Hope you enjoy it!

ML

I truly can't believe it is already November! Soon my farmers' markets will come to an end, and everyone will hunker down and really start cooking those warm winter meals. I'm so sad to see the farmers' markets disappear. We'll have to wait until next May to see them again, which seems like so far away. I've actually started buying and hoarding hard squash and other long-lasting vegetables from the farmers whom I've been frequenting all spring, summer and fall. They will be like an edible memento in the weeks ahead, when their stands no longer decorate my neighborhood streets on Tuesdays, Saturdays and Sundays.

The fruit stands are all about apples and pears these days, which suits me fine. I do love cherries, peaches and blueberries, but much of their allure comes from the fact that they are only available in the summer months. I can accept not having them year round - it keeps them special. Apples and pears don't have the glamorous reputation of stone fruit and berries, but a good apple or pear can be a wonderful thing, and they bake really well into all those fall and winter desserts. I'll be combining both in my Thanksgiving pie this year.

I think what I'll miss most of all, ironically, are the breads I've been getting at the markets. There is just nothing in grocery stores that compares to the wares my local bakers put out. Their rustic non-uniform shape, their tough crispy crust and the gorgeous flavors will be sorely missed. The bakeries that sell these breads at the market are not in my neighborhood, so I'll have to start baking at home again, which isn't a bad thing. After all, there is nothing I love more than the smell of bread baking in a home. In fact, I think that might be my definition of "home" - a place where the smell of bread baking fills every room. I've already got one hand in the flour canister...

ML

I'm just back from such a great vacation! I spent the last couple of weeks back in Canada - some time in the magnificent and beautiful Charlevoix region, as well as a few days in Montreal. Food was the focus of my time away (doesn't really sound like a vacation when I say it like that, but it really was!).

In Charlevoix, about an hour north of Quebec City, I stayed in a house over-looking the St. Lawrence River with an organic farm down the street. Every meal was made with food from that farm, or the area near by - purple carrots, garlic scapes, green and yellow beans, gorgeous tomatoes, corn on the cob, blueberries, organic free range chickens. It was all delicious, and since the occasion was a family reunion, there were 14 of us to feed. Rest assured, I went prepared with large stockpots, skillets, and as always, a good knife.

In Montreal, I let others do the cooking for me. Montreal has a great food scene. Great meals were had at Graziella, McKiernan, Liverpool House, and a truly delightful dinner at Bistro Bienville, a tiny 25 seat bistro with just 8 items on the menu to choose from. I sat at the bar that overlooks the open kitchen and watched everything being prepared, while chatting with the cooks. That's my kind of place - more like eating at someone's home.

Montreal also has two fantastic huge markets: Atwater Market and the Jean Talon Market. The produce was so beautifully displayed that it warranted just window shopping. The cheese shops, fish markets, and gourmet foods surrounding the markets captured my attention for quite some time. Then there were the bakeries! I think I'm obsessed.

Now it truly feels like summer is over for me, and fall is just around the corner. While I always hate to say good bye to summer, autumn does bring with it the excitement of getting back into the kitchen and creating all those house-warming and aroma-making Fall foods. I'll relish the next couple of weeks while summer wraps up, but my mind is already on braising.

Fall foods? Bring it on!

ML

Hi All,

Summer is flying by so fast! I've been loving the farmer's markets in my neighborhood and am dreading their departure. Just this morning I had one of my farm fresh eggs, and the yolk was so yellow. The boiled egg was hard to peel (a sure sign it is fresh) and made me realize that I am going to have to source farm fresh eggs for the winter months. There's no going back.

I wanted to answer a couple of comments I've seen on my blog.

First of all, Carmela, about your buttermilk... I understand! Even if you can find buttermilk in your grocery store, you always have to buy a quart of it. I rarely use that much and end up throwing the rest away after it's spent a few weeks in my fridge. Coffee Gal does have a good answer for you in that you can add some vinegar to milk. I like to use lemon juice, and do this all the time. Just squeeze lemon juice into whatever milk you have (reduced fat, skim or whole). Let it sit for a few minutes and you'll find it clumps up a little as the lemon juice curdles the milk a little. That's a perfect substitute for buttermilk. I usually use about 1 Tbsp of lemon juice to 1 cup of milk.

Secondly, Joey, setting up a new kitchen is so much fun! Your 25 year old daughter will have the time of her life getting basics for her new cooking life. Here are my recommendations for the basic necessities in a kitchen:

1) Good pots and pans are critical.
Two small saucepans (1 - 1.5 qt and a 2 - 3 qt.).
One stockpot (at least 6 qt).
Two skillets (8" and 10" or 11").
One saute pan with a lid (at least 10", but ideally 12").
Those are your basics. After that, she could add on specialty pieces, like a cast iron grill pan and a good roasting pan. Baking pans are only if she wants to bake, and can be chosen based on what food items are desired.

2) Good knives are a must.
A chef's knife or Santoku (at least 6", but I personally prefer an 8").
A paring knife.
A bread knife.
Those are the basics. After that, add on a utility knife, a mini chef's knife, a slicing knife (for carving). I have more knives than I ever thought I would use...and I use them all!

3) Hand Tools. There are a few important tools to have in the kitchen. Here are my list of basics:
Tongs.
Whisk.
Wooden Spoon.
Metal serving spoon.
Metal Spatula (for flipping food).
Silicone Spatulas (for scraping bowls, etc...).
Vegetable Peeler.
Microplane Grater.
Kitchen Scissors.
Ladle.
Instant Read Thermometer.
Can Opener.
Basting Brush.

4) Other Tools.
Colander (I like the collapsible silicone ones).
Juicer (either a hand held reamer or a little counter top reamer).
Bowls (bowls of various sizes - you can never have too many).
Cutting board (at least one, but ideally a few different sizes).
Baking Sheets (a sheet with a lip can be used for so many things from making cookies to roasting a chicken).
Corkscrew/Bottle opener.
Liquid Measuring Cup.
Dry Measuring Cups.
Teaspoon and Tablespoon Measures.

5) Electric Appliances. Now, remember, generations ago had none of these, so they truly are luxuries rather than necessities. Still, they are nice to have and make life much easier.
Toaster (I used my broiler for ages, but a toaster is easier and you're less likely to set off the fire alarm!).
Food Processor (many come with a mini bowl which makes it a mini chopper as well).
Stand Mixer (this is a huge lifetime investment, but well worth it).
Hand Mixer (this is a good thing to have until you're ready to make the Stand Mixer investment).
Blender (you can live without it, but you wouldn't think so once you have one).
We could go on and on here in this list, but we're talking a basic kitchen. My advice to you here is to get the best quality appliance the first time around - it will last longer and save you money in the long run.

6) Books. One of my favorite subjects! Here's a list of some of my favorites.
Cookwise by Shirley Corriher (this is if she really wants to learn the why behind the how)
The Silver Palate Cookbook and the New Basics Cookbook by Julee Rosso and Sheila Lukins (great simple recipes that stand the test of time)
The New Best Recipe by the folks at Cook's Illustrated (ANY of the books from these folks is a good one - check out the series)
The Essentials of Cooking by James Peterson (great photography and explanations of how to do all the basic techniques)
How to Cook Everything and How to Cook Everything Vegetarian by Mark Bittman (hard to find something NOT in these books)
I could go on and on, but I have to stop somewhere. The last recommendation I would make (and it's an important one for a new cook) is ANYTHING by Delia Smith. She is fantastic and writes a beautiful recipe.

That's quite an answer for you (hope you're still awake), but hopefully it will be helpful.

Hope everyone's summer is going well and that you're eating bountifully!

ML

Well, I can see from all your comments on QVC's Facebook page, you figured out the theme for tomorrow night's Blue Jean Chef show! I think my last clue gave it away - "We all have them, but women have more than men". Yes - the theme is RIBS! (Although I thought the guess of "brains" was pretty funny!)

Carolyn and I are both excited about tomorrow night's show. Carolyn, after all, will be the first to taste the finished results during the hour. I'm sure there will be a lineup of crewmembers after Carolyn has had her share.

There are few summer BBQ items that make people as happy as a good platter of cooked ribs seem to do. I always think that the proof of the success of a meal is in the smiles on faces after people have eaten. At QVC, whether we are cooking them in a pot, in a pressure cooker, in the oven, on the BBQ or in a smoker, after we complete a demonstration involving ribs on the air, the backstage crew swarms the set afterwards. In a matter of minutes (sometimes seconds), all the ribs are gone and smiles appear before the crew rushes off to look after the next product being demonstrated. I love presentations like that. Feeding people and making them happy truly is the reward a cook hopes for.

Tomorrow night we're going to show you all the different kinds of pork ribs and how you can cook them. Since it is the Blue Jean Chef, I'll be sure to show you the easy way to get great results, keeping you as comfortable in the kitchen as you are in your blue jeans. Of course, I'll be throwing tips in throughout the hour show, and as always, we'll have a Blue Jean Chef stretch - a recipe that will stretch your rib repertoire just a little.

So, join Carolyn and me tomorrow night at 8pm ET, as we cook (and eat) the best ribs around with some good friends. See you then.

ML

It's true - the Blue Jean Chef show is making a return! (Thanks to all of you who were so supportive of it.) This time, I'll be cooking with my friend, Carolyn Gracie for the hour, chatting with guests and still giving you cooking tips, a technique and a stretch (something that stretches your cooking repertoire). This all takes place on Wednesday, July 29th at 8pm EST.

I'm excited about the show's return. Of course, I'll have a theme to the show, but telling you what it is here would spoil the surprise, wouldn't it? If you want a clue or two, check out QVC's Facebook page in the next few days. I'll be giving clues about the theme there, and you can leave your guesses in the comments section.

In the meantime, I've got some cooking to do to get ready. See you then!

ML

Hi folks,

Thanks for all your comments on my blog. I do read all of your words, and I'd like to take the time here to address something that has come up - how to use the Technique cast iron skillets.

I truly love cooking in cast iron cookware. As I've written about before, all the different Technique fabrications have different properties that make them ideal for different situations. Cast Iron distributes heat evenly, as does hard anodized aluminum. It takes a few more minutes to heat up than hard anodized aluminum, but once it's hot, it retains that heat for longer. That means a couple of things:

1) Pre-heat your pan over medium (not high) heat for about 3 minutes before using it. Continue on medium heat, or reduce to low. There is no need for high heat when you're using cast iron.

2) If you get it too hot, you'll have to wait a while for it to cool down before proceeding. So, don't over-heat your cast iron pans.

3) It will take a little longer for baked goods to cool in this pan (like cornbread). Trying to remove foods before they are cool is more challenging, so be patient.

4) Because it stays hot for longer, cast iron is a GREAT serving vessel, keeping dinner warm.

Another feature of cast iron is that it does not have a non-stick interior. The interior is often black, looking like non-stick, but is in fact a baked-on porcelain enamel. It is the same surface as the outside of the pan, but the interior has a matte finish, rather than the polished finish of the exterior. A few of our pans have a "satin" finish inside, which refers to the semi-gloss look of the pan, not the feel of the surface. A few of you have had trouble drying the pan with a paper towel. I'm not surprised! It is best to dry the pan with a cloth. Paper towel will rub off in the pan. The porcelain enamel interior means that you never have to season the pan (and trying to do so is pointless). It is also easier to maintain, as it will not rust.

Given that the interior is not non-stick, it is still easy to work with. Here are some rules to follow:

1) ALWAYS. ALWAYS. Always pre-heat your pan. Adding food to a cold pan is a recipe for disaster. It does no good to the finished look, taste or texture of your food, and the food is guaranteed to stick. Pre-heating (for 3 minutes or so) is key. KEY!

2) Don't move your foods too soon. You may have heard me mention on the air that if you try to move food in a pan and it is sticking, it is telling you something - "Go away!" If the food is stuck, it is not ready to turn. Our instinct is to dislodge it as quickly as possible, but resist the urge. It needs to sear its surface a little more. Wait a minute and try again. When the food is ready to turn, it will turn easily, as long as you pre-heated your pan before adding your food (have I mentioned the importance of that?). Patience.

3) Cleaning the pan is easy too. After you have finished cooking your meal and removed your food from the pan, turn off the heat and add some water to the pan. It will probably bubble ferociously. Go eat dinner. When you return, the pan will be an easy clean up in the sink. With really stubborn stains (and this usually only happens when you have over-heated the pan), you can use a 5:1 ration of water to bleach and wash the pan with that. Then wash it with dish detergent and it will be as good as new.

Those are some pretty simple rules to follow, and I'm confident that if followed, cast iron cooking is truly a pleasure. There is just something about a meal cooked in cast iron. I can't really explain it, but I'm not alone in thinking it. Many of my foodie friends agree. Cast iron cooking brings some love along with it and adds a little je ne sais quoi to the food. Try it!

ML

It's been an amazing whirlwind of a weekend, here in Aspen. 5,000 foodies have descended upon the town to enjoy themselves and bask in an abundance of food and wine. We arrived here late Thursday night, and haven't stopped running around, seeing people, interviewing chefs, tasting signature dishes, and checking out all that the Food & Wine Classic 2009 has to offer.

We were lucky enough to attend two of the Classic's premier events - the very exclusive Publisher's Party held at the top of Ajax Mountain at sunset, and the Best New Chef's of 2009 dinner where the 10 best newcomers to the restaurant world were honored (and had to feed us!). Both events were spectacular, and I'm not just talking about the food. The scenery was unbelievable!

It has been truly amazing to have such easy access to all the celebrity chefs that are in attendance. They are just milling around with the rest of us, enjoying a weekend away from their restaurants. Everyone was so approachable and happy to be here, and we had a chance to talk to so many - Marcus Samuelson, Danny Meyer, Hosea Rosenberg, Steven Raichlen, Jose Andres, just to name a few.

The seminars that were held at three different time slots per day were almost always completely full. Gail Simmons and Tom Colicchio. Jacques and Claudine Pepin, Ming Tsai, Bobby Flay. Mario Batali. There was a wealth of culinary information here that you can't find anywhere else at anytime.

Now, we're up and getting ready for our live broadcasts from Aspen. At 11am EST we'll be presenting a full hour of Kitchen Aid - celebrating their 90th anniversary this year. Then, I'll be popping into David's show between noon and 2pm EST. At 2pm EST, something brand new for QVC will go live on qvc.com. We're veering away from our regular selling format to present you with an entertainment driven half hour of behind the scenes footage of the Food and Wine Classic. Cooking demonstrations, interviews with Top Chefs and others and some great wine and cheese advice from the experts here. Do join me!

ML

This weekend is a very exciting one for me! I'm heading to Aspen for the Food & Wine Classic!!! In its 27th year, the Food & Wine Classic is a gathering of foodies from all over the world, featuring 80 seminars by the nation's top chefs, 300 different wines to taste, people to see, food to eat, and over the course of the weekend 50,000 bottles of wine will be opened! It doesn't really get much better than that, and to top it off, it all takes place in the beautiful Rocky mountains!

Who's going to be there, you ask? Well... Jacques Pepin (!), Tom Colicchio & Gail Simmons from Top Chef, along with Hosea Rosenberg and Stephanie Izard (Top Chef winners), Mario Batali, Bobby Flay, Giada de Laurentiis, Jose Andres, Laura Werlin, Ming Tsai, Steve Raichlen ... the list goes on and on. Heading to an event like this where I get to chat with all these folks is a culinary dream for me. But don't worry - I'm going to share the whole weekend with you!

On Sunday morning at 11am EST, Laura Weathers and I will be presenting a whole hour of KitchenAid products from the Aspen Food and Wine Classic. Then, I'll stick around for the In the Kitchen with David show, and pop in to make some appearances live from Aspen. After the two hour In the Kitchen with David show, you can get some behind the scenes scoop right here online. QVC will be broadcasting live streaming video on qvc.com from 2:00pm to 2:30pm EST. I'll be interviewing folks involved in the Classic and getting their best tips and suggestions, along with answers to questions posed by you! Feel free to post your questions for chefs at the Classic here on the blog, and I'll do my best to get you answers throughout the weekend.

Gotta run! I'm packing and prepping. I'll check back in through my blog on Saturday night to let you know how things are going. You can also follow the Blue Jean Chef on Twitter as I tour the festival.

Ciao!

ML

We had a whopper of a thunderstorm this morning! It was just the latest in what has been a ton of rain here on the East Coast this Spring-into-Summer. When it's not raining, however, we've been grilling up a storm at QVC. I've been using a lot of grill tools lately, but one of my favorites continues to be the vertical chicken roaster.

As many of you know, this is the Technique flame item that looks like a pie dish with a cup in the center, and is modeled after the concept of beer can chicken. Beer can chicken is fun and a bit wacky. It is a way to BBQ chicken by perching the bird on top of an open can of beer and sticking it on your BBQ. The technique helps to flavor the chicken, keep it moist, and because it raises the chicken off the BBQ grates, helps keep it from charring on the outside. Great concept, but in practice it's a little tricky. Often the chicken acts like it was drinking the beer and falls over on the grill, making a huge mess. Also, all the delicious drippings from the chicken are lost into the BBQ. Finally, it's just not a great idea to heat up a can of beer - there are plastics inside the cans that are used to keep the carbonation of beer that were just never intended to be heated.

The Technique Vertical Chicken Roaster to the rescue! I love this pan because the center cup holds whatever liquid you want to use without any harmful effects, the pie dish around the cup catches all the drippings and allows you to cook vegetables in those drippings, AND the whole dish together keeps the chicken sober and not falling over. Perfect. The best part of the chicken roaster, however, is how many friends you'll make if you use it. I wish you could see the set after we present this item on QVC - we are stormed by crew members waiting to jump into the Summer Ale Chicken with Caramelized Onions, and the Pizza Bread Ring with Marinara Sauce, and the Coffee Cake... Everything that comes out of that pan is delicious. Here's one of the recipes that are included with the item, along with all the other ideas for the pan.

Summer Ale Chicken with Caramelized Onions

Ingredients:
3 – 4 lb. chicken

1 Tbsp. vegetable oil
2 Tbsp. brown sugar
2 Tbsp. paprika
1 tsp. dry mustard powder
1 tsp. chili powder
2 Tbsp. coarse sea salt or kosher salt
2 tsp. coarsely ground black pepper

1 bottle summer ale (or other favorite ale)

2 sweet onions, sliced
1 bay leaf
4 sprigs fresh thyme leaves

Directions:
Clean the chicken by removing the giblets, rinsing with water and drying thoroughly with paper towel. Brush the chicken all over with the vegetable oil.
Make the rub by combining the brown sugar, paprika, mustard powder, chili powder, salt and pepper. Rub the mixture all over the chicken, inside the cavity as well as all over the skin.
Pre-heat the oven to 350° F, or pre-heat the BBQ grill for 10 – 15 minutes. If you are using a BBQ grill, create an indirect cooking area by turning off one of the burners, or moving the coals to one side of the grill. (The indirect cooking area will be the area with the turned off burner, or the side of the grill with fewer coals.)
Pour the beer into the center of the chicken roaster dish. Add any remaining spice rub to the beer. Place the chicken over the center of the chicken roaster dish. Season the onions with salt and pepper and place them in the chicken roasting pan around the chicken. If you are using a BBQ grill, pour any remaining beer over the onions so they are covered, and check throughout cooking to make sure the liquid doesn’t evaporate completely. Roast or BBQ (over indirect heat) the chicken until the internal temperature of the inner thigh meat registers 165° F on an instant read thermometer. The timing will depend on how big a chicken you are roasting. A 4 lb. chicken will take about 75 minutes.
Allow the chicken to cool for 4 – 5 minutes on the chicken roaster dish. Then carefully remove the chicken and serve with the caramelized onions. Other great ideas for your Technique® Chicken Roaster:

• Use as a serving dish for crudités with a cold dip in the center

• Use as a serving dish for tortilla chips with a warm chili con queso dip in the center

• Use as a serving dish for cut up fruit with a warm chocolate dipping sauce in the center

• Make a baked French toast or bread pudding in the ring and serve with a warm fruit compote in the center

• Bake a coffee cake in the ring and serve with warm chocolate dipping sauce in the center

• Use any of the enclosed recipes with duck or turkey (just make sure you have enough room in your BBQ or oven to stand a turkey upright)

• Try these other liquids in the center of the dish for your favorite roast chicken recipe
o Cola
o Root beer
o Apple cider
o Coffee
o Red wine
o Tomato juice
o Mushroom stock
o Chicken stock
o Milk
o Cranberry juice

P.S. cle104: send me your email address

Hi folks,

So, have you seen Joseph McAllister on QVC? Joe is the latest addition to the Technique and Prepology family and you'll see him presenting a lot of our great cooking tools on QVC. I'm going to brag about him for a little while here.

Joe has been working in the food industry since the 1980s, starting, as many of us do, in the front-of-the-house as a waiter, earning his way through college. When he found his way back to the more exciting part of the restaurant scene (my apologies to all waiters out there!), Joe worked at various restaurants and in various positions - line cook, station chef, and sous chef - gaining experience in all areas of the kitchen and in different cuisines. All this experience, combined with his formal training at The Restaurant School at Walnut Hill College Philadelphia, led him to his work as a private chef, working for a former US Governor. He prepared all the daily meals for the governor, his family and guests at both his regular residence and his summer home. (We'll keep you guessing which governor!)

Joe also spent a few years honing his love and respect for wine by working as a wine manager and auctioneer. In addition to all of this, Joe was also a wine wholesale representative for a while as well.

Yes, Joe is 85 years old - looks good for his age, no?

I first met Joe at QVC, where he was working as the sous chef in our broadcast food styling kitchen. That's also where Joe met Technique! It was love at first sight, and it was easy for me to see that Joe and Technique made a great fit. So, welcome him aboard. Next time you see him on the air, give him a wave!

ML

How lucky are we to have a Technique show TODAY??? Free shipping and handling on cookware is always a great thing!

I'm at QVC right now, having my first cup of coffee (very overdue!) and getting ready for the show at 11am EST today. We have a lot of great products to show you today - some absolutely necessary items for any kitchen, some high end kitchen luxuries that would make great gifts for foodies, some ingenious designs, but all...ALL of our Technique items today are at a great value and include free shipping and handling.

While all that is obviously good for you, our customers, you may not realize how much fun it is for me. I love being able to see and experience such great values on really high quality cooking products. I get excited by the great deals just as much as you do - probably because I know exactly what it is you are getting, and understand the value before you even get the chance to. I get the same feeling that you might get when you tell a friend about a fantastic sale somewhere, and you both find some great deals.

Today I'm going to be cooking mostly Spring meals. I love Spring, and really enjoy watching the new vegetables start to appear in stores. Spring onions, green garlic, leeks... My herbs have returned to my garden with enthusiasm and I'm already clipping them and getting them into my kitchen. I'm also interested in eating more vegetables and will try to show you a vegetable dish in every presentation.

So... go get ready! I'll see you at 11am EST! You've got two hours to tell your friends!

ML

Hi Folks,

Sunday is approaching and I'm excited! No, not just because it's Easter and my favorite food group (chocolate) will take center stage. I'm excited because this coming Sunday, we're launching a brand new line of cookware under Technique! Now you KNOW I won't tell you everything about it, but I can tell you a few things...

Color! We're bringing a little color back into the kitchen with our new line. Many of you in the past loved our cookware with the colored exterior, so we've done it again. It's always nice to brighten up the kitchen, and color on the outside of pans makes it easier to clean up.

Lighter to handle. A lot of high quality cookware can be heavy to handle around the kitchen. Our new line of Technique still has the high performance features of even heat conductivity, is evenly thick from edge to edge, and is extremely durable, but it is lighter to handle than some of our other lines. This will also make many of you happy.

Made in the USA! We've partnered with one of our domestic manufacturers this time to give you cookware made right here at home.

Technique's newest cookware has a few other cool features, but you'll have to tune in to check them all out. See you Sunday! Don't eat too much chocolate before noon!

ML

Wow!
It's been quite a day... or perhaps I should say it's BEING quite a day, since we're just a little over half way through it! I love QVC's cooking days. It's always exciting and interesting to see all the new cooking tools, gadgets and cookware all on one day, and of course, it's great to see our behind-the-scenes QVC cooking family. Everyone who cooks on QVC is here! Now, if only we had time to sit down and eat...

QVC is extraordinarily busy behind the scenes today. Our fabulous food stylists are working every minute to help present the items that you are seeing on the air. They are so talented and hard-working and all of us are so grateful to have them supporting us and helping us out.

I'm really happy that many of you were able to try out our brand new line of hard anodized cookware - finally, hard anodized cookware that can go in the dishwasher! I think you'll be very happy with it. For those of you who missed the opportunity, we'll be sure to have more dishwasher safe hard anodized cookware soon.

In the meantime, I'm going to get ready for another one hour show of Technique, coming up this Wednesday at 9pm EST. Hope you'll tune in then.

ML