REVIEW – In The Kitchen With David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home – With David’s Ultimate Macaroni And Cheese Recipe
- Author: David Venable
- Hardcover: 272 pages
- Publisher: Ballantine Books (October 9, 2012)
- Language: English
- ISBN-10: 0345536282
- ISBN-13: 978-0345536280
- Cover price $30.00
ABOUT IN THE KITCHEN WITH DAVID
David Venable will be the first to tell you: He loves his food. And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.
Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include
Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed Mushrooms
Supporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole
Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country Boil
Sweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler
Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.
To see David in his element, check out his demo here: Grit Poppers Recipe
David Venable joined QVC as a program host in 1993 and has since helped establish and build the multimedia retailer’s gourmet food business. His hit show, In the Kitchen with David,® offers a unique interactive viewership experience and features the latest in gourmet foods, cookware, kitchen gadgets, and cookbooks. While not a chef, Venable, well-known as QVC’s Resident Foodie, loves to cook, and his passion revolves around all things food. Prior to joining QVC, Venable was an anchor/reporter for WOAY-TV in Oak Hill, West Virginia, and CBS-affiliate WTAJ-TV in Altoona, Pennsylvania. He earned his bachelor’s degree from the University of North Carolina, Chapel Hill, and lives in Pennsylvania.
I received a copy of In The Kitchen With David.
- Biscuits, Muffins and Quick Breads
- Breakfast and Brunch
- Casseroles and One-Pot meals
The recipes in here look great. They’re simple and easy to understand, and call for readily available ingredients. Each is accompanied by a personal story or anecdote from David, and his personality really shines through. You can almost hear his voice talking while you’re reading them. I really like that the recipes in here sound like perfect comfort food – familiar, rather then fancy schmancy. There are lots of photos in the book, and they look so appetizing. I wish there were two things in this cookbook – an index at the beginning of each chapter, and cooking and prep time. There are a good number of dishes I’m planning on trying, including Cheddar Broccoli Poppers with Ranch Dipping Sauce, Cheeseburger Dumplings, Creamy Tomato Soup with Grilled Cheese Croutons, Scrumptious Hush Puppies, Mom’s Browned Rice, Potato Pancakes, Easy Oven Polenta, Crispy Cheesy Hash Brown Casserole with Bacon, Mimi’s Chicken and Dumplings, Beef Stew with Dumplings, Banana Pudding Cheesecake.
Here’s David’s MY ULTIMATE MACARONI AND CHEESE Recipe, reprinted with permission from In the Kitchen with David.
- 1 tablespoon plus 1 teaspoon kosher salt
- ¾ pound cavatappi, rotini, or fusilli
- 3 cups half-and-half
- 2 large eggs
- 1 ½ cups (6 ounces) shredded extra sharp Cheddar
- 1 cup (4 ounces) shredded mozzarella
- 1 cup (4 ounces) shredded Monterey Jack
- 8 ounces Velveeta, cubed
- ¾ cup (1 ounce) freshly grated Parmigiano-Reggiano
- 1 cup milk
- 2 teaspoons dry mustard 1 teaspoon garlic powder
- 1 teaspoon onion powder ½ teaspoon paprika
- 1 teaspoon freshly ground black pepper 6 bacon slices, cooked and crumbled
Preheat the oven to 350°F.
Bring a large pot of water to a boil.
Add 1 tablespoon of the salt and the pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
Drain the pasta in a colander and set aside.
While the pasta is cooking, heat the half-and-half in a large saucepan over medium heat. Just before the mixture starts to boil, remove the pan from the heat and let cool for 5 minutes.
Whisk the eggs in a bowl, then whisk in 2 cups of the warm half-and-half. (This will keep the eggs from scrambling.)
Pour the egg mixture into the saucepan and whisk to combine.
Stir 1 cup of the Cheddar, all the mozzarella, Monterey Jack, Velveeta, and Parmigiano-Reggiano, and the milk into the saucepan.
Heat the saucepan on medium-low heat to help melt the cheese.
Whisk in the mustard, garlic powder, onion powder, paprika, the remaining 1 teaspoon salt, and the pepper. Do not let the mixture boil.
Toss the cooked pasta and cheese sauce together and then pour into a 4-quart baking dish.
Top with the remaining 1/2 cup Cheddar.
Bake for 20 minutes.
Sprinkle an even layer of crumbled bacon on top and bake for 10 minutes more.
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About the Author: NJ Mom of 2 boys. Social media enthusiast. Blogger. Freelance marketing. I love cats. Ds Advocate. Love rock music, I'm currently listening to lots of Digital Summer and Oleander. My name is Valerie, but I go by valmg online. I am a mother to 2 boys – TJ, a 17 year old, and CJ, a 14 year old with Down Syndrome. I am a Jersey girl. I have three younger brothers, all of whom have children. I HATE the misuse of the word retarded. I take it personally and find it very offensive.