Information on taking care of jewelry, making a classic Caesar salad and incorporating things from the hardware store into your needlepoint projects will be the featured topics on
“Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Kristina Rachel is a jewelry designer and she’s going to show how to take care of jewelry, whether it’s sterling silver, gold, base metal or even leather and gemstones. Her company is Rachel Claire Collection and she’s from San Jose, Calif.
Cookbook author and chef, John Vollertsen (more commonly known as Chef Johnny Vee) will demonstrate how to make classic Caesar salad with toasted garlic croutons. He owns and operates Las Cosas Cooking School in Santa Fe.
Sandy Grossman-Morris is the owner and designer of Sandy Grossman-Morris Design, and she’s going to show how to incorporate things from your local hardware store, such as washers and hex nut covers, into your needlework projects. She is from Brentwood, Calif.
Information on ways to use turkey year ‘round, how to do machine applique with a home embroidery machine, and adding more dairy foods to our menus will be the featured topics on “Creative Living” on Tuesday, March 25th at 12:00 noon and on Saturday, March 29th at 2:00 p.m. (All times are Mountain.)
We all love turkey during the holiday season, but cookbook author, Marcie Rothman has lots of ideas for enjoying turkey in recipes year ‘round. She represents Western Research Kitchen in San Diego, CA.
Sewing expert Roberta Amundson of Roberta’s Creations says “You don’t have to sew to do appliqué.” Amundson will show how to do machine appliqué with a home embroidery machine. She’s from Oceanside, Calif.
Registered dietitian Teresa Wagner represents DairyMax, and she emphasizes the need for family meals to encourage and teach sound nutrition principles to children. She’ll discuss the important role of dairy foods and share some recipes that are easy and fun for family members to make together. She’s from Ft. Worth, Texas.
Classic caesar salad with toasted garlic croutons
• 2 large garlic cloves
• 1 egg yolk
• 1 Tbsp. Dijon mustard
• 1tsp. Worcestershire` sauc
• 3 Tbsp. olive oil
• 6 anchovies, minced or to taste
• Juice of 2 lemons
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1 head romaine lettuce
• 1/2 cup shaved Parmigiano Reggiano cheese
• 3/4 cup toasted garlic croutons (see below)
Rough chop garlic. In a large bowl whisk egg yolk, mustard and Worcestershire sauce together. Add garlic, olive oil, anchovies and lemon juice, mix well. Separate lettuce leaves, wash and pat or spin dry. Tear leaves into bite size pieces. oss lettuce in bowl with dressing and season with salt and pepper. Divide salad on chilled serving plates and garnish with shaved cheese and croutons.
Toasted garlic croutons
• 1/2 loaf 1 pound baguette
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• Fresh ground black pepper
Tear bread into bite size pieces approximately one-half inch by one-half inch. Melt butter in large sauté pan and add olive oil and garlic. Over medium heat, sauté the garlic until it just starts to brown, add bread pieces immediately. Brown the bread stirring occasionally and season with salt and pepper. Croutons may be stored in an airtight container for 3 days but allow them to cool completely before covering
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.