Roasted Garlic and Parsnip Soup with Sage Lemon Butter INGREDIENTS: YIELD: 6 Servings 3 garlic heads, tops cut off to reveal cloves 1/4 cup olive oil 2 tablespoons butter 1 onion, finely chopped 6 cups vegetable (or chicken) stock 6 large parsnips (about 2 1/2 pounds), cores removed, coarsely chopped 1 cup heavy cream 2Continue reading
Bacon-Wrapped Turkey Breast Stuffed with Pear Hash INGREDIENTS: For the brine: 6 cups water 1/2 cup kosher salt 1/2 cup sugar 5 sprigs fresh thyme 1 sprig fresh sage 1/2 teaspoon red chili flakes For the Turkey: 2 (2-pound) boneless turkey breasts 2 tablespoons unsalted butter 1 large shallot, minced 1 tablespoon chopped fresh sageContinue reading
Ciabatta Stuffing with Chestnuts and Pancetta INGREDIENTS: YIELD: 8 to 10 Servings 6 tablespoons (3/4 stick) butter 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 celery stalks, finely chopped 2 tablespoons chopped fresh rosemary leaves 3 garlic cloves, chopped 2 (7.4-ounce) jars roasted peeledContinue reading
Mashed Potato, Cheddar, and Chive Waffles INGREDIENTS: YIELD: Serves 4 4 tablespoons unsalted butter 1/4 cup buttermilk 2 large eggs 2 cups mashed potatoes 3 tablespoons chopped chives 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon garlic powder 1 cupContinue reading
Gingered Pears and Parsnips Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil untilContinue reading
Roasted Squash with Brown Butter and Cinnamon INGREDIENTS: YIELD: 4-6 Servings 3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler 6 ounces unsalted butter 2 tablespoons dark brown sugar 3 tablespoons molasses Kosher salt and freshly ground black pepper 1 teaspoon ground ginger 1 (1 to 2-inch) knob fresh ginger,Continue reading
Welcome to Friday TALKS Food!
Hello, thank you for stopping by my "foodie" world. My name is Nicole Friday and I iLoveFood! I am a "food commentator." By definition a "commentator' is a person who comments on a particular subject. Well, yours truly and my team comment on ALL things food. Here, you will learn about the best food destinations, restaurants, festivals, cool gadgets, delicious recipes, and healthy alternatives. Spotlight interviews of celebrities, authors, athletes and many more are featured monthly. We hope you come back to visit us again because it's definitely a culinary journey at Friday Talks Food!
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