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Writer, actor and satirist, Mo Rocca visited THE TALK for The Talk Food Festival. He shared some of the best recipes from his show on Cooking Channel, "My Grandmother's Ravioli." Now you can make these dishes at home.
ITALIAN WEDDING SOUP
Recipe courtesy of Clara Corrado, 2013
1 pound boneless, skinless chicken breasts, cut into 1 inch chunks
2 stalks celery, finely chopped
1 carrot, peeled and finely chopped
1 medium onions, finely chopped
1 pound ground beef
3 hard-boiled eggs, finely diced
1 pound acini de pepe
In a pot of boiling, salted water, cook acini de pepe until al dente. Drain and chill. Set aside.
In a 4 quart stock pot, fill with 2 quarts of water and add chicken breast chunks. Bring to a boil, and simmer for 20 minutes. Add vegetables and hardboiled eggs to pot and let simmer another 10 minutes. Form ground beef into little meatballs, the size of marbles, and place in broth. Cook another 10 minutes.
To serve, add ½ cup acini de pepe to each bowl and ladle soup mixture over. Serve immediately.
Yield: 8-10 servings
Prep Time: 40 minutes
Inactive Prep Time:
Cook Time: 30 minutes
Ease of Preparation: Easy
YUCCA WITH CHICHARONNES
Recipe courtesy of Nora Oliver, 2013
2 pound frozen yucca
1/2 pound chicharron (fried pigskin, see Note), broken into 1/2inch squares
1 medium tomato, diced
1 small Vidalia onion, sliced
1 head green cabbage, sliced
Juice of 1 lemon
½ bunch cilantro, chopped
Salt and pepper to taste
Fill a medium saucepan with water, and bring to a boil. Add frozen yucca and boil for 10-12 minutes, or until hot and tender. Drain and set aside to cool. Dice yucca into small dice and place in a large serving bowl. Set aside.
In a large bowl, toss to combine the tomatoes, onion, cabbage, and cilantro. Add lemon juice and season with salt and pepper. Toss and place cabbage slaw on top of diced yucca.
Sprinkle over with chicharron and serve.
Total Time: 32 minutes
Prep Time: 20 minutes
Inactive Prep Time:
Cook Time: 12 minutes
Yield: 10 servings
Note: Chicharron, or fried pigskin, is sometimes available freshly made at good Mexican butchers and markets. It is crusty, golden, and has a unique savory flavor.
PORTUGUESE DOUGHNUTS (FILOS)
Recipe courtesy of Doris Spacer, 2013
1 package rapid rise yeast
¼ cup sugar
¼ teaspoon salt
¾ cup scalded milk
4 ounces butter or 1 stick
4 cups flour
1 teaspoon lemon extract
¼ cup warm water
Canola oil, enough to fry
Place the yeast, ¼ cup warm water, and 1 teaspoon sugar into a small bowl and let sit 10-15 minutes or until it grows foamy head. In a large bowl, add sugar, lemon, and dash of salt. Pour scalded milk over sugar until it melts. Melt the butter and set aside. Beat the 4 eggs and set aside. Add eggs to sugar and milk mixture and whisk constantly. Slowly add in flour 1 cup at a time until dough forms. Pour out dough onto a floured board, cover it with flour and let it rest 15 minutes.
After 15 minutes, knead until the dough is no longer sticky. Put the dough into a large, greased bowl, cover with plastic wrap, then a clean dishtowel on top and allow it to rise until it doubles in size.
To fry, add 2 inch of canola oil to heavy bottomed pot. Heat until temperature reaches 350. Take a small ball of dough into your hand and begin kneading and stretching it out flat. Carefully drop into the hot oil. Fry a few minutes on each side. Remove and drain onto a paper toweled lined plate. In a large paper bag, add drained doughnuts and sugar. Shake bag lightly until doughnuts are fully coated with sugar. Serve immediately.
Total Time: 1 hour 45 minutes
Prep Time: 35 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 16-20 doughnuts