Aida Molle Kamp in the kitchen. Food Network Star Aida Molle Kamp masterminded once a Thanksgiving Dinner for eight with only a hot plate and a de'Longhi toaster oven. "It was a disaster waiting to come, but it turned out great," says Molle Kamp, who from a menu of dates filled with foie gras, Turkey Breast Roast, celery root soup and a pumpkin Panna cotta pulled. In contrast, their current holiday challenge seems like a no-brainer: you create a Thanksgiving dinner for a group of friends with different dietary restrictions of vegetarian, gluten-free.
Molle Kamp made himself a name as a problem-solving first on their hit, Aida, ask Cook, to show where viewers in their cooking dilemmas to send; and now with her new cookbook, key to the kitchen (now), a kind of joy of cooking, for the Facebook. "I've tried to teach the sort of thing that would have known our parents generation, to keep, such as the Warehouse make or rice, cooking from the hip and like a knife," she says. Their Outlook food is very modern, inspired by their global travel (a root vegetable and cauliflower Tagine), and it beats surprising possibilities use seasonal products, such as adding that pomegranate seeds for a sweet-tart to make gremolata. The smart pantry, cooking and style tips continue reading for more of Molle Osterkamp.
No comments:
Post a Comment