PLAIN & FANCY COOKING
Program Descriptions:
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101 - Salads & Lamb
Goldie prepares two quick and delicious salads, an Avocado & Tomato Salad and a Fruit Salad. Guest Chef Sam Sheusi makes a Low-Fat Emince of Lamb with Green Peppercorns. The tip is boiling eggs without cracking them. |
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102 - Tarts & Pork
Eileen makes a Strawberry Mousse Tart and a Fresh Fruit Tart. Guest Chef Mark Wright prepares Roast Stuffed Rack of Pork. The tip gives an easy way of decorating a cake with chocolate. |
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103 - Appetizers & Ginger Chicken
Goldie shows how to use cheese & artichokes to make a tasty appetizer and prepares a quick shrimp dip. Guest Chef Cornelia Walmsley uses a wok to make Ginger Chicken with Vegetables on a Noodle Cake. The tip suggests a useful way to use old pantyhose in the kitchen. |
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104 - Chili & Cheesecake
Eileen prepares her own Vegetarian Chili and Guest Chef Linda Scurci makes a Cheesecake Tart. The tip tells how to peel ripe tomatoes. |
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105 - Pork Stir Fry & Filet Mignon
Goldie makes her sister’s Pork and Pear Stir Fry. Guest Chef Ruth DeLillo prepares one of her favorites, Filet Mignon Persailles with Burgundy Wine Sauce. The tip is actually lots of tips about garlic. |
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106 - Soup & Prawns
Eileen cooks up a Roasted Red Pepper Soup. Guest Chef Andre Halston from the Waldorf Astoria makes Jumbo Texas Spot Prawns on Gingered Spaghetti Squash. The tip shows how to roast red peppers. |
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107 - Pizza & Chicken
Goldie prepares two homemade pizzas: Philly Cheese Steak Pizza and Spinach Blue Cheese Pizza. Chef Jeff Miller prepares Boneless Breast of Chicken with Artichoke Cream Sauce. The tip shows an unusual use for a coffee filter while baking a cake. |
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108 - Pasta & Trout
Eileen puts together two toppings for pasta, a fresh veggie topping and a fresh tomato and basil topping. Guest Chef Michael Olson does a Niagara Rainbow Trout Baked in an Envelope with Fresh Herbs and Lemon. The tip offers a suggestion on storing tomato paste. |
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109 - Enchiladas & Trout
Goldie cooks one of her originals, Enchiladas with Cream Sauce. Chef Tony Songin prepares Crusted Pan Seared Salmon with Tangy Dijon Vegetable Sauce. For the tip, Goldie shows an easy way to remove the pit from the avocado. |
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110 - Potato Soup & Chicken
Eileen prepares Potato Soup followed by Chef Steve Tillotson’s Chicken Caneadea. Eileen’s tip has to do with a unique way to bake cupcakes...in cups! |
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111 - Lasagna & More Trout
Goldie makes a family favorite, Vegetable Lasagna with Parmesan Sauce. Guest Chef Mark Walpole prepares a Pan Fried Pecan Trout. The tip offers a simple and efficient way to chop celery. |
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112 - Blintzes & Lobster
Eileen makes a Dinner Blintz and follows it up with a Dessert Blintz. Chef Don Giles prepares soup, but not just any ordinary soup, Lobster Florentine Soup. |
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113 - Cake & Veal
Goldie bakes her Aunt Tanya’s Strawberry Cake followed by Chef George Pecora’s Veal with Proscuitto Ham and Sage. The tip was quick but elegant desserts using pound cakes. |
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114 - Appetizers & Salmon
Eileen prepares two quick and delicious appetizers, Blue Cheese Stuffed Mushrooms and a Spicy Bean Dipping Sauce with Sour Cream. Guest Chef Andy DiVincenzo prepares a Fillet of Salmon with Lime Falafel Crust. The tip is how to tell if an eggplant is male or female.
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115 - Muffins & Chocolate
Goldie whips up a recipe for Blueberry Bean Muffins. Guest Chef Mark Warren delights the chocolate lover with his Chocolate cone, mousse and chocolate sauce creation. The tip shows a quick way to make muffins for six.
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116 - Salads & Pork Tenderloin
Eileen prepares a Chicken Curry Rice Salad and a Shell Pasta Salad with Vegetables. Chef Krista Van Wagner prepares a Pork Tenderloin with an Apple Cider & Bourbon Sauce. The tip shows how to tell if your eggs are hard-boiled or not.
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117 - Breakfast & Salmon
Goldie prepares two breakfast recipes, Granola-Topped French Toast and a Breakfast Burrito with Salsa. Chef Bob Mollot makes House Smoked Salmon & Cracked Wheat Cakes. The tip shows some odd fruits and what you can do with them.
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118 - Pudding & Duck
Eileen cooks two delicious pudding recipes, Harvest Bread Pudding and Quick Rice Pudding. Chef Bob Berman prepares an elegant Duck La Cachette. The tip shows how to make chocolate leaves.
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119 - Soup & Chicken
Goldie prepares a colorful family favorite, Beet Soup. Chef Bonnie Stern makes a healthy Black Bean Chicken Breast on Sesame Greens with Wheat Berry Salad. For the tip, Goldie shows a magic trick with salt & pepper.
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120 - Turkey & Veal
Eileen prepares Turkey Picadillo. Chef Paul Jenkins prepares Prosciutto wrapped Veal Medallions with figs and port wine. In the tip, Eileen demonstrates how to freeze fresh berries.
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121 - Blue Plate Special & Shrimp
Goldie makes a Blue Plate Special complete with Meatloaf, Potato, and cobbler. Chef Dan Reisch makes Tandoori Shrimp with Sweet Pea Pancakes. The tip highlights some goofy gadgets.
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122 - Pork & Chicken
Eileen prepares Thai Pork & Noodle salad. Chef Patricia Pascall from the Jalousie Plantation in the Caribbean prepares an island favorite, Chicken in a Pepper Jelly Sauce. The tip is all about lemons.
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123 - Chicken & Cheese
Goldie prepares a great dish for entertaining guests, Chicken Wellington. Chef Sam Sheusi makes a four cheese pasta dish. The tip is about a strawberry husker/turkey plucker.
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124 - Baklava & Ostrich
Eileen makes a dessert favorite, Baklava. Chef Steven Treadwell prepares a Pan Seared Niagara Ostrich Fillet with Preserved Kumquat Risotto. The tip shows a clever way to use dental floss.
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125 - Pierogies & Chrusciki
Goldie prepares a traditional Polish favorite, Pierogies. Chef John Ladowski prepares two dishes, Mushroom Soup and Chrusciki. The tip highlights a gadget that helps when making pierogies.
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126 - Seafood & Tuna
Eileen prepares Flounder Stuffed with Cheese and Spinach. Chef Mark McEwan prepares Charred Ahi Tuna with Citrus Peppercorn Crust. The tip shows how to use doilies to dress up cakes. |
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201 - Fudge & Salmon
Goldie prepares a Rum Raisin Fudge sent in by a viewer from Tonawanda, NY. Guest Chef Mike Andrzejewski makes a delicious Lacquered Salmon Fillet. The tip shows how to make chocolate marzipan slices.
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202 - Salad & Soup
Eileen makes a Spinach & Strawberry Salad sent in by a viewer from Mississauga, Ontario. Guest Chef Keith Bordonaro prepares Zucchini Pesto Rice Soup. The tip shows you how to tell if your eggs are stale.
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203 - Stew & Turkey Lasagna
Goldie shows how to make Veal Red Stew that was sent to us by a viewer from Washington, DC. Guest Chef Don Gullo shows us a healthy Turkey Lasagna. The tip involves a few wacky vegetables and explains their uses.
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204 - Paella & Pork
Eileen prepares Quick Shrimp & Ham Paella, a recipe from a viewer in Portland, Oregon. Guest Chef Larry Justus makes a Stuffed Porkloin. The tip tells how to devein shrimp.
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205 - Pie & Earth & Surf
Goldie makes Cannoli Pie sent in by a Kenmore, NY viewer. Guest Chef Dana White prepares a delicious Earth & Surf. The tip, sent in by “Rusty the cat,” is a cat snack tip.
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206 - Tomato Penne & Pasta
Eileen cooks up a Tomato Penne. Guest Chef Mark Hutchinson makes a spicy Jambalya Pasta. The tip shows how to make your lasagna pieces square and solid not soupy when serving.
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207 - Mexican Lasagna & Scampi
Goldie prepares Mexican Lasagna sent in by two guys from North Syracuse, NY. Chef Kathryn Turner prepares Fennel Risotto Cakes with Sambuka Scampi. The tip shows a few new ways to grate cheese.
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208 - Croissants & Apple Custard
Eileen puts together Ham ‘n Swiss Croissants sent in by a viewer from Niagara Falls, Ontario. Guest Chef Susan Persico creates an Apple Custard Pummel with pommeau sauce. The tip offers alternative uses for SPAM.
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209 - Salads & Grilling
Goldie cooks a quick & easy salad suitable for any picnic. Chef Doug Owens delights us with a Pacific Rim style of seafood grilling. For the tip, Goldie shows how to roast corn on the grill.
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210 - Chicken & Seafood
Eileen prepares Apricot Chicken -- a viewer favorite from Smithville, Ontario. Chef Michael Greco creates a Shrimp & Scallop Provencal & Portobello Mushroom Salad. Eileen’s tip shows how to make a compound butter.
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211 - Mexican Meatloaf & Sandwiches
Goldie, with a North Tonawanda, NY recipe, creates a spicy and fun alternative to basic meatloaf called Mexican Bullring. Guest Chef Gary Miller prepares sandwiches from the Hard Rock Cafe menu. The tip is actually a few tipettes including garnishing tips.
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212 - Cheesecake & Seafood
Eileen combines two dessert favorites to make Brownie Cheesecake, a Buffalo, NY viewer favorite. Chef Alan Bennett creates an exquisite Nage’ of Shrimp & Scallop with a Bisquite Glace’ Aux Noisette for dessert. The tip highlights the tart tamper.
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213 - Vegetable Pasta & Amaretti
Goldie makes Baked Vegetable Siciliano over Angel Hair Pasta sent in by a Buffalo taxicab driver. Chef Mary Gross makes an Italian dessert favorite, Amaretti. The tip includes more uses for pantyhose. (Would you believe as dish or car scrubbers?)
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214 - Pie & Seafood
In a salute to Southern cooking, Eileen prepares a Chocolate Chip Pecan Pie sent from Plaguemial, Louisiana. Guest June Jackson, author of the “Showboat” cookbook, creates some Mississippi regional favorites including Crawfish Étouffée, Commander’s Palace Crabmeat Imperial, and Goat Cheese in Herbed Olive Oil. The tip shows how to make chocolate cups using a balloon as your mold. |
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215 - Dessert & Osso Bucco
Goldie makes a recipe called D’Apple-iscious from East Amherst, NY. Guest Chef Alex Buffone of Christino’s at the Buffalo/Niagara Marriott prepares a Osso Bucco with Risotto. The tip shows you how to fold napkins with flair and also includes some interesting tips from the 1800’s.
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216 - Pork Chops & Steak Sauté
Eileen shows how to make Rice Pilaf & Breaded Pork Chops from St. Catharines, Ontario. Guest Chef David Foster of the French Pub creates a Steak Sauté with Brandy Peppercorn Sauce. The tip involves some pie gadgets including a pie bird, heart top cutter and a pie scooper.
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217 - Grape Pie & Pork Tenderloin
Goldie prepares a WNY favorite, Concord Grape Pie from Basom, NY. Guest Chef Mark Wright of the Transit Valley Country Club makes a divine Braised Pork Tenderloin Andrew. The tip features various wines and corkscrews.
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218 - Cocktail Meatballs & Chocolate Treats
Eileen makes Cocktail Meatballs sent in by a Caledon, Ontario viewer. Guest Chef Mary Marzec prepares a wide variety of chocolate candies suitable for any occasion. The tip involves our friend “Mr. Garlic.”
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219 - Stuffed Peppers & Vegetarian
Goldie spices things up with some Stuffed Italian Peppers from Kenosha, Wisconsin. Guest Chef Tony DelPlato from the Moosewood Restaurant in Ithaca, NY, makes a Curried Sweet Potato Roti & Jerk Tofu. The tip is actually many tips about onions.
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220 - Chicken & Gnocchi
Eileen prepares Lemon Chicken with Artichokes from Queenston, Ontario. Guest James Oliver of Pranzo’s Ristorante prepares Gnocchi & a warm salad. The tip highlights some handy kitchen gadgets including a flavor injector and a juicer.
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221 - Irish Soda Bread & Lobster
Goldie bakes Irish Soda Bread, a family favorite from Buffalo. Guest Chef Ed Waddell Jr. from The Metropolitan creates Lobster Strudel and an Orange Frozen Soufflé. The tip shows an easy way to determine whether or not your baking powder is fresh plus other baking soda & charcoal tips.
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222 - Appetizers & Indian food
Eileen whips up some quick & easy appetizers including Humus and Shrimp & Beer. Guest Rita Sabharwal of Tandoori offers a quick lesson on Indian food as she makes Spinach Chicken, Steamed Basmati Rice and Cauliflower & Potato. For the tip, Eileen suggests some other uses for beer besides just drinking it.
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223 - 2 side dishes & Seafood
Goldie prepares Onion Potatoes and Corn Pudding from Louisiana. Chef John Higgins of the King Edward Hotel in Toronto offers an artistic creation called North American Seafood Ring. Goldie’s tip shows how to make Play-Doh for the kids.
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224 - Golabki & Garnishes
Eileen shares her Babcia’s recipe for Golabki (a.k.a. Pigs in the Blanket). Guest Ginger Black demonstrates garnishes that are easy to create. They look good and taste good too. The tip shows different kinds of shakers and uses for them.
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225 - Cake & Pasta & Cannoli
Goldie “pops up” with a recipe from East Aurora, NY that shows how to make a Popcorn Cake. Chef Gregory Gilbert from Marc Anthony’s Restaurant in Williamsville, NY creates Pasta Carbonara and Cannoli. For the tip, Goldie monkeys around with a quick and tasty cake called Monkey Cake.
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226 - New England Clam Chowder & Pork
Buffalo Bills fans share some of their tailgating traditions. Eileen makes New England Clam Chowder created by our show’s Chef Assistant Colleen. Chef Andy DiVincenzo, Buffalo’s representative to the NFL and their Super Bowl Extravaganza, dishes up a delectable Pistachio Pork. For the tip, some Buffalo fans give their thoughts on saving food from special occasions.
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