Well I sure didn’t and was blown away when I went on a hunt for different urban farms in New York City. The biggest surprise was finding the Riverpark farm in midtown Manhattan. It comes out of nowhere and the entire farm is built out of milk crates. They are stacked two deep and everything from tomatoes to peppers to cinnamon basil is grown there. The coolest thing is that the produce that is grown on the farm is then used in Tom Colicchio’s restaurant on the property. Having a meal where the produce has been grown on the same property as the restaurant is unheard of in Manhattan.

Today’s episode features this amazing urban farm and I go foraging for incredible ingredients to take back to the kitchen and make a few delicious dishes. The recipe I recently made on the Today Show is featured on this episode along with a delicious green goddess dressing and a fiery red pepper jelly. Don’t miss it!

The recipes in this episode are listed below.

Green Goddess Dressing

Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots

Sauteed Mustard Greens with Pancetta

Red Pepper Jelly

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I love the essentials – but what I love even more, is mixing ingredients up while keeping the essentials in place. My episode airing on Food Network today is all about steak, and more specifically cooking it at home. The different methods and techniques that can be used along with a couple of great sides for steak. This recipe came together so nicely and it was all because of the inventive use of grapes. Who would have thought grapes and steak go together?! Well, I’m here to tell you that the pairing is divine when served alongside this salad with blue cheese and a tangy sherry vinaigrette.

This recipe is a perfect example of a dish that’s super simple to prepare, but will most likely be something you’ve never had before! This keeps cooking exciting and hopefully gives you the confidence to experiment on your own with recipes. Enjoy! We will definitely be making this for dinner this week.

Yield: 4-6

INGREDIENTS

STEAK:
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper
4 cloves garlic, grated
1 medium shallot, grated
1/4 cup vegetable oil, plus 1 tablespoon, divided
2 pounds flank steak

 
VINAIGRETTE:
1/4 cup sherry vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1 clove garlic, grated
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper

 
SALAD:
2 small bunches champagne grapes, broken into clusters, about 1 pound
1/2 pound bitter greens mix (radicchio, arugula, romaine, watercress, endive)
3/4 cups crumbled blue cheese
1/4 cup toasted pecans, chopped

DIRECTIONS

For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.

When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.

Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.

For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper

For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.

In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.

For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes

.

To print this recipe and read reviews, click here.

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Happy Friday everyone! Just wanted to pop in and let you all know that to celebrate book launch, I’m giving away a 6 3/4 Le Creuset French Oven in the color of your choice! This is the most-used tool in my kitchen, so I thought it would be fitting to share one of my most-loved tools! I’m also including a signed copy of Kitchen Confidence. Here’s how to enter:

Visit my Facebook page and share the image.

Follow me on Instagram. Repost the giveaway image or post an image of who you like to cook for most. Be sure to hashtag all entries with #KitchenConfidence so that I see them!

The giveaway closes on 3/4. Good luck to you all!

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Pick up a copy of this week’s People Magazine for a perfect recipe to make for the Oscars this weekend!  Honeycorn is one of my favorite treats to take to an event and share with friends. One of the best treat recipes in Kitchen Confidence in my opinion!

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Today’s episode of Kelsey’s Essentials is all about food gifts. I make a Cherry Pie in a Jar, Vanilla Almonds, and Salted Caramel Sauce. I also make these delicious Carmelitas… and I have to say I am very proud of this recipe! These bars are a real crowd pleaser. I had a good confidence boost when I went through and read the reviews on Cooking Channel’s website. I got a kick out of this particular review:

“This recipe will strengthen my marriage. Thanx sweetie.”  Ha!

Anyways, I thought I would share this with you quickly today while I’m on the road for my book tour. I hope you’re able to catch the episode!

INGREDIENTS

2 cups flour
1 3/4 cups quick-cooking oats
1 1/4 cups brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 cup chocolate chips
3/4 cup chopped pecans
1 1/2 cups Salted Caramel Sauce, recipe follows
2 1/2 tablespoons flour

 
SALTED CARAMEL SAUCE:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt

 
DIRECTIONS

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.

Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.

Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.

Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. Top with the remaining crumb mixture.

Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.

Cut into bars and serve.

Salted Caramel Sauce:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook’s Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.

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