It’s been a wild ride for the concept which originated on YouTube just a year ago, within six months of it’s first airing Trium Productions and Everydayhealth.com (@everydayhealth) had developed a high tempo format, joined forces with Litton Entertainment and syndicated the show through 99% of the ABC television network. This nomination is also record breaking as “Recipe Rehab” was first digital production based on web to graduate to daytime television AND get nominated. The paradigm is changing and we are the first!

This nomination is a true recognition of the hard work put in by everyone connected to the show, producers, executives, interns, culinary team, guest chefs the list goes on and on…..WAY TO GO TEAM REHAB,WAY TO GO!

#daytimeemmys #reciperehab

To see the full list of food shows nominated for the Daytime Emmy’s click the link.

http://eater.com/archives/2013/05/01/2013-daytime-emmy-award-nominations-announced.php?fb_action_ids=10151358593921541&fb_action_types=og.likes&fb_source=other_multiline&action_object_map=%5B567802773240656%5D&action_type_map=%5B%22og.likes%22%5D&action_ref_map=%5B%5D

You can now keep up to date with all the recipes and winning options from the Recipe Rehab TV show!! The team at @ RecipeRehab and @ everydayhealth.com have launched a brand new website featuring all of the recipes & hints and tips from our show. http://reciperehab.com/ is a fantastic resource for positive change within the kitchen, giving you daily healthy recipe options, cheats, hints and tips and food news! Check it out today!

You can also join in the fun and get your food news and daily healthy options by  liking our Facebook Page https://www.facebook.com/EHRecipeRehab?fref=ts

Here are some fun pictures of my first day on set with the lovely ladies of “The Morning Show”

Getting my debrief from “The Morning Show” anchor Liza Fromer

Sharing a Joke or to with the crew

The lovely ladies of “The Morning Show” Liza, Rosie & Kris make me feel welcome with a Donut Showdown inspired intern crafts competition!

Game Time!

My appearance was filled with a lot of laughs and a great surprise, more about that in a bit. I cooked with Steven first and showed him how to make some simple Ricotta Fritta’s, which are a reel easy at home donut to make, and as I was there to promote Donut Showdown, it was fitting that we started with these light & fluffy fritters (recipe below)

Next came the kayos of doing a cooking segment with Chris as he joined Steven and I to cook a go to date / guys meal, so I showed them how to cook the perfect steak with a herb butter (recipe below) Chris is hilarious, and we fed off each other with some cheeky one liners!

Check out the show!

http://www.cbc.ca/player/Shows/ID/2374936394/

Enjoy the recipes and let me know what you think.

Dan

Oh yeah I nearly forgot! As I was walking into the studio, my Cousin Laura’s best friend, Danni and her 3 friends, surprised me (and the security!) by jumping out of the audience! Great surprise and total shock as I hadn’t seen Danni in 10years and neither of us, or my cousins, knew either of us was going to be at the show!

Danni and Friends gave me quite the surprise!

Recipes

The Perfect Steak

http://www.cbc.ca/stevenandchris/2013/04/filet-mignon-with-chive-butter.html

Ricotta Fritters

http://www.cbc.ca/stevenandchris/2013/04/ricotta-fritters.html

Tuesday April 2nd 2013 saw the premier of Danny’s latest show Donut Showdown on Food Network Canada (Tuesdays @ 10pm / encore Wednesdays @ 6pm) With a huge media interest the PR machine took Toronto by storm and Journalists and Foodies alike salivated at the prospect of Canada’s latest offering in Food Game Shows!

Each episode of Donut Showdown starts with three chefs who will be asked to create the most tasty donut using a mystery basket of bizarre ingredients (think “Chopped” but with donuts.) At the end of each week, only one contestant will prevail and walk away with a $10,000 prize. Danny Hosts and is joined by a all-star judges panel, who will decide which fried dessert will make the cut. The judges are Food Network Canada chef David Rocco, Maggie McKeown of Recipe to Riches and Toronto restaurateur Zane Caplansky.

Danny with Donut Showdown Judges Maggie & Zane.

Danny cooking Ricotta Fritas with Steven of CBC’s the Steven & Chris Show.

Danny with Rick Campanelli
of Entertainment Tonight Canada & Donut Showdown competitor Rachel of Emma’s Country Kitchen.

OK, I took a bite, My one and only Donut of the day! Honest!

Donut Showdown which aires April 2nd @ 10pm on Food Network Canada, will be at the fore front of Food Network Canada’s new Spring programming.

On Wednesday 27th Danny will be attending the FNca official press launch at Donut Showdown’s Judge and fellow foodie, Zane Caplansky, famed Toronto restaurant,  Caplansky’s Delicatessen. Danny will then be a special guest on Canada’s number one day time show CBC’s Steven & Chris show.

Thursday 28th will see Danny be a guest on Breakfast Toronto and Entertainment Tonight Canada.

(*) All interviews and bookings are subject to change.

Celebrity Chef Danny Boome & Wrinkle Free Productions Team Up to Introduce Speed Plating

New Dating Concept Fuses Gourmet Dining with, Fast-Paced Speed Dating

New York City, NY – March 22nd, 2013

Liza Suh President of Wrinkle Free Productions, announced today that they have teamed up with celebrity chef Danny Boome and set Boome’s concept of Speed Plating into Televison / Digital Development.

The format will introduce Speed Plating to singles in major metropolitan cities across the nation beginning in New York City.  Speed Plating offers the tasty notion of sharing a four-course gourmet meal with four different dates (one per course) to make for a delectable, fun-filled evening.  The idea is that you can quickly learn a lot about someone’s personality just by observing what and how they eat such as: are they picky (which may indicate high-maintenance) or show excitement for trying new things (indicating an adventurous and outgoing lifestyle).

Chef Boome will pair foods optimal for making a love connection and discuss the nuances of using various ingredients with aphrodisiacal properties to incite certain emotions while SpeedDate will share expertise on making a first impression and using food as a conversation starter to break the ice helping boost chances of finding a match.

“Sharing a meal is the most basic way to forge and strengthen (or potentially weaken) relationships,” stated Chef Boome. “Food can play a powerful role in setting the mood while revealing a great deal about your date from personality and food preferences to whether a potential mate is high maintenance and picky or easy going and adventurous. Speed Plating applies these concepts to match-making in a fun and entertaining way.  I’m excited to team with SpeedDate.com, who will share some basic skills for how to capture someone’s attention, start a conversation and find that special match.”

The Speed Plating Format:

Chef Boome will lead between 16-32 singles into a dining area, where they will be placed into pairs to enjoy the first of four delicious courses. Each course will last 20 minutes, and each will be enjoyed with a different date.  At the end of every Speed Plate, both singles will have the opportunity to privately rate the experience to see if a connection was made. The ladies will then hand the gents a special “card of destiny” directing them to their next table and date. At the end of the meal, everyone will be invited into a cocktail area where they can mingle for the rest of the evening.  Afterwards, they can set up their next date on the spot or pick up the conversation on Spesdplating.com to learn more before committing.

Wrinkle Free Productions Development:

Suh and her team aim to develop a format that will merge Speed Plating’s core format into a food version of the dating game.

“Speed Plating is the next step in what is already offered to millions of singles online, a forum for meeting exciting new people, with a Food & Wine being a natural icebreaker “said Boome.

“Many of the same principals of speed dating, like how to initially break the ice along with the do’s and don’ts during conversations can be directly applied. We look forward to working with Chef Boome as we both strive towards helping others find true love and documenting there storys and adventures.”   Said Liza Suh, President of  Wrinkle Free Productions.

“ As interest is mounting and contiuesly developing for synergetic programing (Lifestyle + Food+ Drama +Contest +target demo = Show) is the trend with the current markets, Speed Plating shall not be exclusively pitched, but spread pitched to Network,Cable or Web buyers. It shall be formatted for all markets and network spacifics. For web programming Speeding Plating holds many options for intergrated sales and marketing buyers which will increase interest for all content commisions. Network and Cable chanels will find this format refresshing for the demographic audience VHI,Bravo,Oxygen,TLC, Food Network and alike.”

Speed Plating events will take place at exceptional restaurants in major cities across the United States starting first in Manhattan.  The premier event and taping will begin Summer 2013.

Hosted by international food television personality Danny Boome (from The Chew and Recipe Rehab), Donut Showdown features an all-star judges panel, who will decide which fried dessert will make the cut. The judges are Food Network Canada chef David Rocco, culinary expert Maggie McKeown of Recipe to Riches and popular Toronto restauranteur Zane Caplansky.

Each episode starts with three competitors who will be asked to create a fried treat using bizarre and top-secret ingredients. At the end of each week, only one will prevail and will walk away with a $10,000 prize.

Tweet us at @FoodNetworkCA or @DonutShowdown, and like us on Facebook to stay up-to-date on the latest Donut Showdown news!

By Chef Danny Boome

Sautéed Brussels Sprouts and Red Cabbage

Ingredients:

1 pound Brussels sprouts

1 cup diced turkey bacon

1 small 1/2 large cabbage, finely sliced

Coarse salt and freshly ground black pepper

Directions:

Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Add to a large saucepan of salted cold water.

Bring water to the boil, making sure the Brussels sprouts are slightly Al Dente, drain and prepare your multi-cooker.

Add sliced cabbage, diced turkey bacon and Brussels sprouts in to the multi-cooker or skillet and cook for 15 min, until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

Irish Boiled Corned Beef Dinner

Ingredients:

1 (5 1/2 pound) corned beef brisket

2 large onions

15 small white (Irish) potatoes

10 carrots cut into 1-inch pieces

2 heads cabbage, cored and cut into wedges

Directions:

Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast.

Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.

Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, and then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.

Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Shamrock Shakes 

Servings: 4

Ingredients:

4 cups vanilla ice cream or 4 cups soy ice cream

2-½ cups 2% low-fat milk or 2-½ cups soymilk

½ teaspoon mint extract

16 drops green food coloring

Directions:

Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.

Pour into 12-ounce cups and serve each with a straw.

(For those 21 and over, Add 2 shots of Crème de menthe to give your shake an Irish Jig)

Cheers in Gaelic (Irish) Slainte Sláinte: pronounced ‘slawn-cha’. Like … ‘lawn-chair’

Irish Hot Potatoes

Ingredients

6 large russet (baking) potatoes diced

1large green bell pepper, diced

1large red pepper, diced

1 large onion, diced

1 green chili, diced

¼-cup vegetable oil

Directions

Place potatoes into a large pot and cover with salted water, Bring to a boil over a high heat, then reduce hat to medium low, cover and simmer for 10 minutes. Drain, then set-aside until cool.

On a medium heat add a large non-stick skillet; combine all the ingredients into a large mixing bowl and drizzle in the vegetable oil. Once incorporated add to the mixture to the pan and cook until the potatoes are crispy and golden brown.

Bubble & Squeak

Ingredients

2 cups mash potato

1 cup cooked turkey bacon

1 cup cooked onion

4 cups baby spinach

1 tsp. paprika

½ tsp. cumin

3 tbsp. vegetable oil, divided

2 cups sweet corn

1-cup vegetable stock

Salt and freshly ground black pepper

Directions

Melt butter in a 12-inch heavy nonstick skillet and add turkey bacon and onion.

In a large mixing bowl incorporate the cooked ingredients with the mash potato, spinach and spices, mix well. Using your hands form patties (about 3-4 inches wide) Heat 2 teaspoons of oil in a nonstick skillet and fry the patties until golden brown on both sides for about 5-7 minutes. Do this in batches, if necessary.

Add the corn and vegetable stock to a saucepan on a medium-heat to warm up and puree with an immersion blender. It will have a chunky consistency. Once it’s heated, season with salt and pepper to taste.

To serve pour the puree in the center of each plate, place the bubble and squeak, preferred served with a fried egg.