For those who love Emeril Live on Food Network, it’s been announced that the show will end on December 11th. 

After being on the air for 10 years and bringing us such phrases as, “bam” and “kick it up a notch,” Emeril lovers will have to watch Essence of Emeril and various other Food Network specials.

Maybe Bourdain knew this was happening when he visited DC?

I read a very interesting story this morning by Jerry Shriver, USA Today reporter on the fall food trends, according to 3 Food Network chefs. To summarize:

  • Cat Cora says it’s going to be stronger flavors and more global cuisine.  Also, look out for more “fast casual” dining.

  • Bobby Flay says look out for Mediterranean dishes from countries other than Greece such as Croatia.  He says people are looking for “clean presentations and easier accessibility to their food.”

  • Guy Fieri says local, seasonal, and “artisan style is taking precedent” in food.

While I’m waiting to take photos of food, I figured I’d talk recipes and food TV. First, I do actually watch a lot of food TV.  I have a DVR though so I’m able to watch them when I want.  I will make the recipes too if the mood strikes.  And, I am planning on blogging to tell you if it’s really as easy as it seems on TV. 

On that note, let me tell you about a recipe that isn’t as easy as it seems.  I watch “Everyday Italian” with Giada De Laurentiis.  While normally, I would agree with the opinion of “don’t trust a skinny cook,” I have to admit she’s got some good stuff.   

So on a Saturday morning after hitting the Adams Morgan Farmers Market, I turned on the Food Network and caught her show.  She was making these Chocolate Almond Chocolate Clusters.   A seemingly simple recipe with few ingredients is actually easy, but a few words of caution (trust me, burnt caramel does not taste nor smell very tasty).   

  • Spray your mini muffin tin pans with an insane amount of non-stick cooking spray.  You will thank me later.
  • Caramel burns ridiculously fast so watch your mini muffin pans like a hawk.
  • As soon as your clusters are a little bit cooler, get them out of the pan.  You can reshape them quickly but then make sure to get them into your fridge (on a piece of wax paper or Teflex sheet – you know, the non-stick rubber type sheet for candy/chocolate).   
  • Make all your caramel clusters first, then melt your chocolate.  Otherwise, you may burn either the clusters or the chocolate.  
  • To be honest, I don’t like adding cream to my melted chocolate because it thins it out.  And in this recipe, I don’t think it needs to be thinned out.   
  •  I also prefer dark chocolate to milk.  Also, while I know some love it, I don’t like white chocolate and you’ll rarely ever see it in my house (unless I’m making peppermint bark during the holidays).  

The great thing about these little clusters is that they make a great dessert and they’re easy to share!  You should absolutely make these, just don’t forget my tips!