The Washington Convention Center was the place to be Nov. 8-9 for 16,000 Food Network junkies, who traveled from 30 states to see their favorite celebrity chefs at the Metropolitan Cooking & Entertaining Show.
A bubbly Giada De Laurentiis dazzled the crowd with her smile, warmth and ability to multitask. She invited three children on-stage to make a vegetable sauté and managed to engage them, teach safe chopping skills, promote healthy eating and boost their self-esteem at the same time.
A woman plucked from the audience to assist De Laurentiis sputtered, “I can’t speak, I’m so starstruck. This is like going to the Academy Awards for me.”
DeLaurentiis also prepared Rigatoni with Squash and Prawns, the recipe for which can be found at foodnetwork.com, and Pomegranate and Cranberry Bellinis.
Those who came expecting to see Paula Deen cook left disappointed, as she barely lifted a spatula. But she delivered what many of her fans love most about her, down-home Southern charm and earthiness.
She talked about her family, her comfy attire, and wanting to have “a hoedown on the lawn” of the White House with Michelle Obama. She even spoke of her 20-year battle with agoraphobia and how cooking kept her sane.
As Deen supervised others’ preparation of enchiladas and Savannah red rice, she took questions from the audience. In response to a request for her favorite recipes, Deen said she is quite fond of her caramel cake, but her family especially loves her coconut cake. That is one special dessert she will make this Christmas, she said.
Pomegranate and Cranberry Bellinis
(Makes eight to 12 cocktails)
For syrup:
» 1 cup water
» 1 cup sugar
For Bellinis:
» 1 cup ice
» 1 1/2 cups simple syrup
» 1 1/4 cups pomegranate juice, chilled
» 1 cup cranberry juice, chilled
» 750 ml. bottle Prosecco (Italian sparkling wine), chilled
» 2 limes, thinly sliced
» 1 bunch fresh mint for garnish
» 1/2 cup (2 1/2 ounces) pomegranate seeds for garnish (optional)
To make simple syrup: In a saucepan, combine water with sugar over medium heat. Bring to a boil, reduce heat, and simmer for five minutes, stirring occasionally, until sugar has dissolved and liquid is clear. Take pan off heat and allow syrup to cool.
To make Bellinis: Place ice in a six- to eight-cup capacity punch bowl. Add simple syrup and juices. Stir well. Slowly pour in Prosecco. Garnish with lime slices, mint sprigs, and pomegranate seeds, and serve.
As an alternative to serving in a punch bowl, make Bellini mixture in a six- to eight-cup pitcher. Divide pomegranate seeds among 12 champagne flutes, add one 1 slice of lime and 1 sprig of mint to each glass, and pour Bellini mixture into each.
