Slow Cooker Beef Brisket: Simple and Straightforward

Slow Cooker Beef Brisket: Simple and Straightforward

Slow Cooker Beef Brisket

Slow Cooker Beef Brisket

Everyone needs a special roast recipe. It could be your favorite pot roast, rib roast or tenderloin, but I think every home cook needs a recipe where a massive piece of meat is ceremoniously pulled out of the oven and placed onto a special platter, giving you a reason to carve and serve with flair!

This is why I am sharing my tried and true Slow Cooker Beef Brisket recipe. Just imagine a plate of tender, juicy, savory slices of beef, paired with sweet onions, carrots and a delicious gravy, and you’ll know why this is one of my best and easiest recipes.

Unlike other recipes that call for barbecue or tomato sauce, my recipe is simpler and straightforward, allowing the beef’s natural flavors to shine. I use a flat cut brisket, between three to four pounds, with a nice one-inch layer of fat. A brisket of this size will serve a party easily, and is budget friendly too! If you have leftovers, sliced brisket makes for delicious sandwiches and most people think it tastes better overnight.

If you don’t have a slow cooker, you can prepare this in a conventional oven, going low and slow (just under 300 F). I would encourage you, however, to consider purchasing a slow cooker. The convenience factor along with the ease of cooking is really irresistible (and yes, we are having a sale on a very special slow cooker at HSN!) And, yes, before I forget, I always use a slow cooker liner. It makes clean-up so easy.

Once the brisket finishes cooking, remove it from the slow cooker and allow it to rest for a few minutes on a cutting board. Giving the meat a rest will ensure easy carving, while allowing the brisket to retain moisture and flavor. Using a sharp knife, cut against the grain (the opposite direction of the meat fibers) creating long, thin slices of delicious, tender meat. Spoon the gravy on top and serve with onions and carrots. Enjoy!

With a slow cooker, this recipe is simple, easy and delicious!

With a slow cooker, this recipe is simple, easy and delicious!

Slow Cooker Beef Brisket
Serves 4

Ingredients:

3-4 lbs. beef brisket, flat cut
2 large yellow onions, julienned
1 1/2 cup carrots, shredded
4 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 cup fresh parsley, chopped
1 cup chicken stock (or water)
Ground cumin
Kosher salt
Freshly ground black pepper

  1. Rinse the brisket with cool water and pat dry with paper towels. Season the meat generously on both sides, using the salt, pepper and cumin.
  2. Fill the bottom of the slow cooker with the onions, carrots and garlic. Pour the melted butter and chicken stock over the vegetables, and with tongs, mix well, coating the vegetables.
  3. Place the brisket on top of the vegetables, fat side facing up. Pour the balsamic vinegar evenly over the brisket, coating well.
  4. Cover the slow cooker with the lid and cook on HIGH for six hours.
  5. When the cooking has finished, remove the brisket and allow to rest for 10 minutes on a cutting board.
  6. Stir the chopped parsley into the cooked vegetables. Taste the gravy. If desired, add more chicken stock and adjust seasonings.
  7. Slice the brisket, cutting against the grain. Remove any fat. Ladle the gravy over the meat and serve with the cooked vegetables.
Cast Iron Skillet Potato Galette

Cast Iron Skillet Potato Galette

11 piece hard enamel cookware set by Emerilware

A cast iron skillet!  How cool is that?!

Those were the first words to pop into my head as I looked over the Emerilware Hard Enamel cookware set.  It’s one thing to sort through 11 pieces of pots, pans, stockpots and lids — but it’s an entirely different feeling to come across a real cast iron skillet.  As soon as I picked up the skillet, I felt its heavy weight in my arms, the rough edges in my hands and its prickly surface on the tips of my fingers.  Excitement ran through my entire body as I couldn’t wait to start cooking.  I immediately seasoned the pan and put it on my stovetop.
 

When thinking of cast iron skillet recipes, my thoughts go to Southern cooking: fried chicken, skillet cornbreads and country fried steaks.  Although I love low country cooking, I wanted to try something different, something inspired by the European countryside  — so I decided to create a potato galette, filled with rich creamy butter, chopped thyme and freshly cracked black pepper. 

The plan was for the skillet to go from stovetop to oven to tabletop, appearing beside a crisp, browned, roasted chicken.   Just as I suspected it would, the skillet stole the dinner show, upstaging the chicken at every turn!

Cast Iron Skillet Potatoes

When attempting this recipe, start with a warm skillet, add the ingredients, then cook over medium heat.  The galette will finish in the oven.  Don’t be scared to invert the galette — you must do this with confidence — and do it twice.  Why?  Because the skillet looks great on the table and will delight anyone fortunate enough to dine with you.

I will be showing the skillet along with the rest of this huge cookware set tomorrow morning at 4:45 AM (EST) during HSN’s Let’s Cook show.  So for all you early birds and night owls, I hope you’ll tune in, call and cook with me!

Cast Iron Skillet Potato Galette
Serves 4-6 hungry people

Ingredients:
3 Russet potatoes, peeled and scrubbed
6 tablespoons butter, melted
5 sprigs of fresh thyme
Sea salt and freshly cracked black pepper

  1. Heat the oven to 350 degrees.
  2. Heat the skillet on the stovetop so it’s warmed all over.  Remove from heat and allow to cool slightly.
  3. Slice the potatoes into thin circles, no more than 1/8 of an inch thick. 
  4. Add two tablespoons of the melted butter to the pan and swirl to cover the entire pan.  Peel off some fresh thyme leaves and sprinkle over the pan.
  5. Lay the potatoes into one layer of overlapping, cocentric circles.  Repeat this pattern of butter, thyme and potatoes, sprinkling with salt and pepper, until all the ingredients are used and the pan is filled.
  6. Cook the potatoes on the stovetop over medium heat, about 5-7 minutes.  You’ll hear the butter sizzling and the aroma of potatoes and thyme will rise.  Use the bottom of a heavy pan or plate to press down on the potatoes.  Leave the weight on the potatoes for 1-2 minutes. 
  7. Cover the potatoes with aluminum foil and insert into oven.  Bake until potatoes are done, about 12-14 minutes.  Remove from oven and allow galette to rest for 1-2 minutes.
  8. Using a large plate or flat sheet pan, invert the galette.  With a flat spatula, slide the inverted galette back into the pan.  Bring the pan, galette and all, to the table.  Enjoy the ooh’s and ah’s!

    Remember, invert with confidence!

Best of the Best: Breville Kitchen Appliances

Best of the Best: Breville Kitchen Appliances

Breville Ikon Multi-Speed Fountain Juicer

I have fallen head-over-heels in love with my Breville Ikon Multi-Speed Juice Fountain.  It spins, it shoots, it squeezes, it satisifies.  It never makes a mess.  It does what it’s supposed to do and then surprises.  It’s absolutely stunning to look at, with a name to back up the hype.  What’s not to love?

Breville is a brand that commands respect in kitchens around the world.  Their products are known for being innovative, advanced, smart, and above all, excellent in performance.  The first Breville appliance to appear on the world market was the panini press, a flat grill toaster that proved so popular in Australia, the Aussies often refer to pressed sandwiches as “Brevilles.”  Their second and most popular appliance, the Breville Juicer, emerged as one of the best in class.  In fact, Breville juicers are so popular, they make up over 20% of the world’s marketplace.

Whenever I go up with the Breville Smart Oven on HSN — we sell out.  In minutes.  Breville’s patented heating element technology (known as Element IQ) puts the power of heat exactly where you need it.  The range of foods you can make in a Breville smart oven is amazing.  It’s no wonder so many customers rave about their purchases.

Monday, May 9, is going to be an exciting Breville Day at HSN.  We are airing several live shows featuring Smart Cooking with Breville appliances.  If you want to see what all the hype is about, tune in or start shopping now.  We are featuring the Ikon Juice Fountain, the Duo Panini Press, the Compact Smart Oven and one of my favorites, the Breville Hemisphere Blender.

Forget what you know about blenders because the Breville Hemisphere will blow your mind.  It can do anything you expect a blender to do: chop, mix, puree and pulse, then go onto to create snow (yes, there’s a snow button), grind meat, whip stocks, sauces and creams and make unbelievable desserts in no time (oh yes, I have a fun demo up my sleeve for all you unique food lovers!)  Did I mention it’s completely dishwasher safe and comes apart in seconds?  Yes, yes, yes!  I love this blender and I hope you will too.

See you on Monday.

Spring Baking Tips: 5 Ways to Get Great Results

Spring Baking Tips: 5 Ways to Get Great Results

The "Sweetest Blooms" Cupcake Kit by Very Different Cakes

With Spring holidays just around the corner, home kitchens fill with warm ovens and the aromas of buttery crusts, caramelized sugars and toasted nuts.  Easter cakes, flourless Passover desserts and Spring picnic pies emerge, bringing out the pastry chef, confectioner and lover of butter in all of us.   To the successful baker, this also triggers the release of a mad scientist from our minds.

The key to good baking is to realize the science behind each recipe, that is, the how and why for each ingredient and the process of baking. 

For example, butter and lard maybe used interchangeably, but often yield different results.  Butter has a certain moisture content as it is made with water.  Lard has very little, resulting in very flakey and crumbly pie crusts, while butter is richer in taste.  Measurements, time and temperature are just as important as the ingredients — with the best results achieved through methodic technique and careful execution. 

If I were to list my top five ways to acheive great baking results, they would be:

  1. Nordic Ware Vintage Bunny Pan

    Pre-heat the oven.

      Every oven has hot and cold spots, so it’s important to know where they are and what to do to minimalize un-even heating. Get the oven nice and hot at least fifteen minutes prior to inserting food.  

  2. Bring all ingredients to room temperature.  I can’t state this enough.  The exception, of course, is when stated otherwise in a recipe, such as with biscuits or pie crusts which usually call for cold butter.  In other cases, I say gather your ingredients (particularly milk, butter and eggs) and let them sit out for at least an hour before starting your recipe.
  3. Use the right tools.  Baking requires a certain amount of tools in order to be done correctly.  Liquid and solid measuring cups are just the beginning, with the proper spatula, beaters and sheet tray required.  Also, paper products, such as parchment, foil and plastic wrap are used in various ways, so it’s important to know which will perform best with the tools you have. 
  4. Set a timer.  Baked goods typically have a designated cook time and the best way to track that is with a kitchen timer.  During baking time, it is important to leave the food un-disturbed in the oven.  Just opening the door a crack can alter the oven temperature and produce un-even heat distribution.  If you must check on an item, I suggest waiting until five minutes prior to the end of the designated cook time.
  5. Know your techniques.  For example, if you are told to fold an ingredient, know this is different from mixing or beating.  The same goes for piping, scooping and plating.  Become familiar with all kinds of techniques (and their differences) and know when to apply appropriately.

This weekend, I’ll be sharing baking tips like these and more during HSN’s Spring Baking shows.  Some of the products you’ll see me talk about include the Nordic Ware Bunny and Lamb pans and the fantastic Very Different Cake Ladybug and Cupcake Blooms kit.  These products are perfect for Spring time baking, so please tune in for my baking tips and ideas!

Mills, Grinders, Pigs and Shakers: My Homage to Salt and Pepper

Mills, Grinders, Pigs and Shakers: My Homage to Salt and Pepper

Every civilized table has a standing invitation to an intriguing couple: Salt and Pepper. 

Sometimes, the duo arrives as shakers, ready to be sprinkled with the flick of the wrist.  Other times, the pair are mis-matched, one being a grinder and the other being a mill.  In any case, those with a discerning eye for culinary detail inevitably zero in on the placement, shape and form of the salt and pepper vessels — to set a table without them is just not right!

Now, I must admit, as the cook, I get peeved when I see the shaker or mill used on food I’ve prepared.  Especially before the first bite is taken (see if you receive future invitations to my house — you won’t!)  But as a host and entertainer, I know that salt and pepper have rightfully earned their place at the table.  After all, how could I serve poached eggs at brunch, a steaming shrimp boil mid-day or even popcorn for movie night without salt and pepper for my guests?  It would be unthinkable.

As I look through my kitchen supplies, I’m intrigued by the number of salt and pepper containers I own.  When I cook, I love having my salt pig handy, a small bowl with its belly full of salt and a mouth wide enough for my fingers to take a pinch.  Salt pigs are a cook’s delight simply because it’s a convenient way to reach for salt.  I keep mine filled with kosher or sea salt as I find these to be less pungent and easier to work with than regular table salt.   

I have several grinders for peppercorns as well.  Many recipes often call for freshly ground pepper because the flavor of the spice is stronger and much more vibrant if it’s just been cracked.  Because I love the mild spice pepper brings to dishes, I keep a variety of peppercorns handy including: red and black tellicherry, green and even white.

This Sunday, I will be part of the HSN Cook’s Event (a 24-hour live show dedicated to all things culinary) featuring the Trudeau Elite Graviti Salt Mill and Pepper Grinder.  These interesting objects use the force of gravity to dispense their contents.  Simply turn them upside down and voila!  Either salt is sprinkled or pepper is grinded — what fun!

In addition to the innovative technology, I happen to love the sleek, contoured design and chrome finish.  I admire the way they stand so tall and proud on my kitchen countertop.  The ceramic grinders allow for storage on a stovetop (condensation won’t rust ceramic gears) and the see-through chamber lets me know whenever they need to be refilled.

Salt and Pepper are indeed, the two spices no kitchen (and certainly no table) should be without.  Whether we admit it or not, most of us own a collection of shakers, mills and grinders, simply to fit our needs and decorating tastes.  If you’re looking for something sleek, modern and incredibly innovative, be sure to tune in.  As for my friends, we now have a new conversation piece on the table!

Stainless Steel Cookware: Why Every Kitchen Needs a Set

Stainless Steel Cookware: Why Every Kitchen Needs a Set

Cuisinart Contoured Stainless Steel Cookware

I’m often asked about my favorite type of cookware.  The honest answer is simply: a wide range.  My kitchen is filled with a variety of cookware, from stainless steel to cast iron enamel, non-stick aluminum to antique copper.  As someone who loves to cook all kinds of foods, the diversity in my cookware certainly reflects that!

When asked which type of cookware I use the most, the answer is stainless steel.  Stainless steel pots and pans are the workhorse of the kitchen.  They can be used to make any dish, ranging from everyday quick meals to slow cooked dinners.  Restaurants and professional kitchens are stocked to the brim with stainless steel cookware as it’s affordable, durable and most of all, easy to clean and care for.  In a home kitchen, they are light-weight, easy to use, and in most cases, dishwasher safe. 

What really defines excellent stainless steel cookware from the ordinary are three distinct features: the make-up or composition of the steel, the base of the cookware and the design of each pot and pan. 

Composition is important because steel is an alloy and will need metals such as aluminum and copper to conduct heat properly.  In addition, to make the steel “stainless” the metals chromium and nickel are added, which ensure the cookware will not scratch or rust easily.  If you hear the term “18/10” used in stainless steel cookware, this is the percentage of chromium and nickel found.  18/10 is the highest quality. 

I always inspect the base of any piece of cookware.  What I look for is an encapsulated base, a thick core of metal that tells me heat will be distributed properly.  If this type of base is missing, put down the pan and walk away.  You might as well cook on a plate.

Finally, design is important because stainless steel cookware are my “go to” pans.  Since I like making sauces, I prefer cookware that has a contoured design, which allows whisks, spatulas and wooden spoons to glide around easily.  In professional kitchens, a contoured pan is commonly referred to as a “saucier” and is used repetitively for roux, gravy, and any mother sauce.  How nice that in home kitchens, we can grab sets of cookware modeled after this one amazing pan! 

My asparagus salad with scallops and chorizo

As mentioned, I love making pan sauces, gravy and quick dressings, all of which are easy to do in a stainless steel pan.  The art of deglazing, that is, to take the drippings or leftover caramelized remains of a protein then turn it into sauce is absolutely brilliant.  Pan sauces give dishes such body, enticing flavors to dance on your tastebuds and linger on the palate.

On Saturday, you can catch me on HSN showing all kinds of saucy recipes with the Cuisinart Contour 17 piece stainless steel cookware set.  I will be pan-frying lamb chops, then deglazing my pan with champagne vinegar and fresh mint leaves (recipe below!)  I will also be making a simple fresh raspberry sauce (drizzled over french toast), a tangy tomato and olive puttanesca sauce, an asparagus salad with chorizo and scallops, and a rich and creamy chocolate ganache.

The cookware segment has been labeled as a “showstopper” because there’s no other configuration like it and the price point is unbeatable.  Not to mention, the brand Cuisinart has been trusted and loved by people (including Julia Child and James Beard) for decades.  Oh!  I’m so excited to go on-air with this cookware!

In the meantime, here’s a sneak peek at one of my favorite lamb chop recipes.  This comes together so quickly, it’s one of my favorite weekday dinners.  I often pair it with sides like mashed potatoes and peas.  Enjoy!

Lamb Chops with Fresh Mint Drizzle

Lamb Chops with Fresh Mint Drizzle
 
6 lamb chops, frenched
3 tablespoons champagne vinegar
1/2 tablespoon sugar
1/2 cup fresh mint leaves, chopped
3 tablespoons olive oil
Salt and Pepper

Season the lamb with salt and pepper on both sides.  Over medium high heat, heat oil in a skillet.

Add the chops.  Allow to cook on each side, flipping only once.  2-3 minutes for medium rare, 3-4 minutes for medium.  Remove chops from skillet.

Deglaze the pan by adding the champagne vinegar, sugar and mint, picking up any brown bits left from the chops.  Let the sauce simmer for one minute, then pour over chops.  Serve immediately.

I Dream of Tajine: A New Take on Old World Technique

I Dream of Tajine: A New Take on Old World Technique

If there’s a cuisine I adore, it’s Moroccan.  Savory, sweet and always full of flavor, Moroccan food is simply amazing.

North African countries are credited with the creation of the tajine, a funnel shaped, clay or earthen vessel.  Morocco is credited with the creation of tajine, a fantastic dish typically made from lamb, vegetables and served with cous-cous — cooked in a tajine, naturally!

The most noticeable trait of a tajine is the funnel shaped lid.  This cone is ideal for steam.  The moisture of the food travels up through the funnel and the condensation drops back into the food boosting it with flavor.  Since water is such a precious commodity in dry areas, how clever of desert nomads to create such a cooking vessel!

HSN's gorgeous ceramic tajine

Cooking with a tajine has grown in popularity recently for several reasons.  Health advocates enjoy tajines because they require little or no added fat.  Most tajine recipes call for very little oil added and some none at all.  There is also little need for salt.  Fresh herbs and ground spices are used, which infuse dishes with incredible flavors.  Slow food enthusiasts enjoy tajines because they go into an oven to slowly cook for hours.  Those who enjoy entertaining delight in bringing such a unique dish to the table.  Personally, I love bringing a tajine to a table surrounded with hungry friends, and lifting the lid for a dramatic presentation.  I always get ooh’s and ahh’s!

I am honored to be presenting an exclusive ceramic tajine tonight on HSN.  This beautiful dish comes with a special chicken recipe which I happily share with you here:

Chicken Apple & Raisin Tajine

4 pounds of chicken (cut into pieces)
1 large red onion, rough chop
1 cup raisins
4 cloves of garlic, rough chop
2 Granny Smith apples, peeled, cored, rough chop
12 oz chicken stock
1 tsp cinnamon
2 tsp ground tumeric
2 tsp ground ginger
2 tablespoons preserved lemon juice
8 saffron threads
3 tablespoons olive oil (for browning)

Salt and Pepper to taste

Preheat oven to 400 F.

Saute chicken in a saute pan with olive oil until browned.  Remove chicken and place in the bottom of the tajine.  Saute onion, garlic, ginger and cinnamon and add to chicken.

Add preserved lemon juice, saffron, chicken stock, raisins and apples to the tajine.  Season with salt and pepper to taste.  Cover with lid and place in oven.  Cook until chicken is cooked through, approximately 75 minutes.

Serve with cous-cous and garnish with chopped parsley and slivered almonds.

Fry Me to the Moon: Fun with the Waring Pro Deep Fryer

Fry Me to the Moon: Fun with the Waring Pro Deep Fryer

Everyone fries food.  EVERYONE.

I have been saying this every day as I stand over my deep fryer.  Frying is one of the world’s oldest and most widely used cooking methods.  It doesn’t matter if you’re enjoying Cha Gio (Vietnamese Spring Rolls) or Churros (Mexican Donuts) or Argentina Empanadas or Jamaican Beef Patties — everyone fries their food!

On Tuesday, I will be showing the Waring Pro Deep Fryer on HSN.  This amazing fryer is only available through HSN and it’s a serious piece of machinery!  Prior to going on-air, I practice, practice, practice.  I get to know my product inside and out, come up with new ideas and recipes, then find new ways to inspire my love for cooking.  Lucky for me, I have plenty of friends who enjoy the end results!

I made a huge batch of tempura for my friend Michelle.  Tempura is a light and fluffy batter from Japan used to deep fry vegetables and seafood.  We made tempura shrimp, green beans, broccoli, onions and sweet potatoes.  Michelle whipped up a special mixture of crab rangoon (with freshly grated ginger, green onions, crab meat and cream cheese) and we savored those as well!

On Saturday, Ron came over and I fried up cha gio, delicate and crispy Vietnamese spring rolls.  The filling is extremely savory, made from shrimp (or crab meat) ground pork, mushrooms, carrots and onions.  The finished spring rolls are served wrapped in crisp, cold, lettuce cups stuffed with cucumbers, carrots, radishes and fresh herbs.  I made a special dipping sauce made from lime juice and fish sauce and we enjoyed a scrumptious dinner!

Early this morning (and I do mean EARLY) a friend who shall go un-named was treated to a serving of Scotch Eggs. This “Braveheart Breakfast” is a hard-boiled egg surrounded by a ground breakfast sausage.  To say that it goes great with a mug of beer is an understatement.  There’s nothing like protein after a night out on the town!

Today, I’m making a fantastic Mediterranean inspired falafel salad (fried chickpea patties) on a bed of greens and drizzled with a tangy tahini dressing.  If I feel so inclined, I may actually make my personal favorite: Kluay Kaek (Thai fried bananas).  Kluay Kaek are banana slices dipped in coconut batter then fried.  Is there anything better than that?

When done correctly, fried food should not be greasy or heavy.  In fact, at the right temperature and in the correct amount of time, food submerged in hot oil will repel grease while all the moisture in the food comes out.  This is the simple rule of frying: mind your time and temperature.  Do that and you’ll know exactly why everyone enjoys moist, juicy, crispy and delicious fried food.

If frying is not performed correctly, you get poorly prepared food, the stuff that is really bad for us.  If the oil is too hot, the food can be overcooked or raw in the middle, and if the oil is too cold, the food will be greasy (and you can count on a stomach ache later!)

I think it’s unfortunate that frying gets such a bad wrap — it’s not the cooking method, it’s how we enjoy the food.  If you have something fried, balance it with vegetables and healthy proteins, and naturally, watch your portioning.

Being a foodie means being able to enjoy all methods of cooking… and lucky for me, I am surrounded by people who know exactly how to do that.

How Do You Breville?

How Do You Breville?

I am so excited to go on air with Breville, I can barely contain myself!

Breville is known around the world as the maker of fabulous kitchen appliances and I will be showing two on Monday, July 5,  (on HSN) the duo panini press and the compact smart oven.  I’ve been using these items non-stop, and I absolutely adore them!

Be sure to tune in for fabulous recipes and great deals!

There’s No Place Like HSN

There’s No Place Like HSN

Say those three letters to me and I get giddy with excitement.  I remember the Home Shopping Network from my childhood days when it seemed to have exploded overnight.  Were people really buying from their television sets?  Could a network really build a community of dedicated fans?  What was all the buzz about?

Looking back, I honestly think that HSN was the original social network.  Viewers were no longer a passive audience.  They could call-in, speak with hosts, correspond with the network and offer feedback and advice (and this was back in the 70’s and 80’s).  Look where they are today: on Twitter, Facebook and streaming live online, just to name a few toes in the new media pool.

HSN personalities have also kept up with the times.  Gone are the big-haired, caked makeup and too tanned looks that we all remember from back when.  Now, people like P.Diddy, Iman, and the fashion team of Badgley Mischka are strutting their stuff in the studio.  Hosts and guests no longer need to do a “fast pitch” to their audiences; instead, the dialogue is natural, unrehearsed and casual conversation among friends.

In the culinary world, great chefs like Todd English, Emeril Lagasse and Wolfgang Puck take center stage for millions of viewers.  So, in 2009, when HSN launched “HSN Cooks!” a 24-hour live special dedicated to all things in the kitchen, it was a huge success.

Following up on that success will be the  Spring 2010 launch of HSN Cooks! and I am humbled and honored to be a part of the production.  (Big hugs and a huge thank you to Korey, Stephen and Blair who have believed in and supported me since the beginning of my journey.  You guys rock!)  I will be speaking about the Command Performance line of cookware, a longtime best-selling product of HSN.  Command Performance is regarded as the “jewelry of your kitchen” because each piece in the line is just beautiful!  (Get a sneak peek to the Command Performance cookware by visiting my photo album here).

Starting on Sunday, March 21 at 10 AM (EST) and going through Monday, March 22, I will be joining various HSN hosts in bringing some of the best Command Performance pieces to you.  I am so excited and cannot wait to get started.  Tune in on Sunday and Monday!