it’s almost time…

For my show to start.  SUNDAY JAN. 4th at Noon on Food Network.  I’m getting nervous.  Nervous worried- that Food Network will write and say, “we’ve never had NO ONE watch a show before, until now.”

Nervous Excited – OMG I’ve never had my OWN show.  I’ve always been part of an ensemble.  Its got my name, my stove, my toaster.. oh, not my toaster, they thought it looked too dingy so they moved it for the show.

You'll never make toast in this town again!

You’ll never make toast in this town again!

If you all can watch the 6 episodes that will be rolling out over the next 6 weeks I’d be mighty appreciative.  If you are on any social media please use #daphnedishes and @coolmomdotcom @foodnetwork in any posts.  They do notice this stuff.

I really hope you like it.  Please give  me any feedback, because if it gets a pick up I can incorporate your notes into future shows.

Mom in the make up room, otherwise known as my bathroom. Expert work done by Crystal Bernal

Mom in the make up room, otherwise known as my bathroom. Expert work done by Crystal Bernal

The first episode is very dear as my mom and sisters are featured.  I’m reworking healthy recipes of my mom’s but making them taste better.

My kids are in it a bit.  Mark will be in some episodes, he is always in the opening title.  (See how fast he can chop onions)

The day before we started shooting we had a deep loss in our family, which I haven’t been able to write about yet.  It was very hard to carry on, but everyone from the Food Network to my kids were very supportive.  I loved having Vivien on set when she wasn’t in school.  She is my little ray of sun and when I was on set and downcast she would say “Mommy” and give me a smile and thumbs up.  Then I could put a smile on my face.

Vivien sets up the shot

Vivien sets up the shot

 

Brussel Sprout breakfast

I’m a Brussel Sprout fanatic.  Side dish with dinner, a lunch salad with smoked trout.  Now, it’s even part of my favorite breakfast.

What you need for this:

2 eggs

Brussel Sprouts – 2 chopped lengthwise

onion- 2 tablespoon, small diced

cooked bacon – 1 slice into lardons

dried oregeno- pinch

salt and pepper

Half and half- just a splash

Cook the bacon till crisp, chewy, set asidein the bacon fat saute the onions and  Brussel Sprouts.  Takes a little longer than my usual left over from dinner broccoli, but if I have made lunches the night before I have time.  both should get softer and carmelize.  Add Salt , tiny bit.

Reduce heat and crack the two eggs right in there. Add a pinch of dried Oregano. Get your fork and start swirling.  Most people over cook eggs.  When almost done, just soft add a tablespoon of half and half.  Turn off the fire, put the bacon back in and fork it up in the ( hopefully) iron pan.  Quickly plate, little freshly ground pepper at the end.

Rex likes to climb up on the counter and “help” which is tough when I’ve moved the hot pan portion of cooking, but I make things up or he has a fit.

Like most of my creations, it may not be pretty, but it’s tasty!