Kitchen Confidence from Kylie Nixon Whiting on Vimeo.

 

 

2 weeks and counting until the release of Kitchen Confidence. I can hardly wait! For a different kind of sneak peek into the book, I made a book trailer that showcases a few different recipes from the book and talks about what you can expect flipping through the pages. Filming this book trailer was a family affair! My sister did the camera work and editing and both Robby and Ollie star in it. Ollie was particularly great when being cued to dive into a big cake. The apple doesn’t fall far from the tree folks.

I hope you love it!


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Attention friends and fans in NYC!!! I’d love nothing more than for you to join me at the Sur la Table in Hell’s Kitchen (just south of Columbus Circle) on February 24th for a cooking class. I’ll be demonstrating recipes from Kitchen Confidence and you’ll get to taste it all in addition to mingling with new friends and enjoying a discount at Sur la Table for the following week. I taught classes at the Salt Lake City Sur la Table years ago before I was on Food Network Star and I absolutely loved it. Their culinary programs are top notch and the class attendees always have such a great time.

 

 

 

It’s the perfect excuse for a girls night out or a date night!  Hope to see you there!

 

Date: February 24
Time: 6:30 – 8:30 pm
Location: Sur La Tab (Hell’s Kitchen Location)

 

Recipes We’ll Make
Antipasti Bruschetta
Lemon Scented Chicken Thighs with Crispy Croutons & Carrots
Butter Braised Cabbage with Bacon
Honey Corn

 

What You Will Learn

Please join us for this special demonstration-style class with the host of Kelsey’s Essentials on Cooking Channel and author of Kitchen Confidence, Kelsey Nixon. In class, Kelsey will demonstrate recipes that every home cook should have in his or her back pocket from her new book Kitchen Confidence. She’ll demonstrate how to make an entire dinner menu that’s easy to prepare, but bursting with flavor. Kelsey will also share her must-have tips, tools and techniques that will allow you to cook with ease, imagination and style. Whether you’re just turning on the oven for the first time or looking to up your game for your next family gathering, Kelsey can help. Confidence in the kitchen is just a class away!

Kelsey Nixon is the host of Kelsey’s Essentials on Cooking Channel, fan favorite from season 4 of The Next Food Network star and author of a new book, Kitchen Confidence (February 2014). Each episode of her show centers around a tip, technique or tool to help the home cook navigate the kitchen. Her new book, Kitchen Confidence, will break down staple recipes into simple steps, highlight key kitchen tools and explain basic techniques that create extraordinary food.

 

What To Expect:

-Great cooking isn’t about recipes—it’s about techniques. In this demonstration-style class, our guest instructor will prepare the dishes and lead the discussion while you sit, take notes and ask questions.
-Students will enjoy a generous taste of every dish
-Learn fundamental skills for a lifetime of great cooking
-Interact with classmates and the instructor for a rich learning experience
-Classes are 2 to 2 1/2 hours, unless otherwise noted above
-Held in our professional teaching kitchens, each class is led by an experienced chef instructor
-Students receive a 10% discount coupon to use the week after the class


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On Friday I received the very first copy of my first cookbook. I had been anticipating that moment literally for years! I wasn’t expecting it which made the experience that much sweeter. Writing a book is so. much. work. To finally hold a finished copy in my hands was a feeling that I’ll never forget. I shed happy tears all day long as I continued to flip through it over and over again – it’s SO beautiful! Sara Remington really outdid herself with the photos.

 

I’m thrilled to be able to share another recipe from Kitchen Confidence that would be perfect as a side dish for a holiday meal. My Roasted Root Vegetables with Cider Vinaigrette are a gorgeous compliment to a warm winter menu and best of all, so easy to make. I think the cider vinaigrette is what really makes this recipe special, and a little different from the other roasted root vegetable recipes you’ve made in the past.

 

Have you started thinking about what your Christmas menu will look like this year? I’m headed home for the holidays and we always go over the top for Christmas dinner. I can’t wait!

 

Also, you can pre-order my book here.  The official release date is February 11.  I can’t wait for you all to hold it in your hands- thank you for all of the support!

 

 

Roasted Root Vegetables with Cider Vinaigrette

 

SERVES 4 • PREP 20 minutes • COOK 45 minutes

 

VEGETABLES
¼ cup extra-virgin olive oil
1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
2 large carrots, sliced into ½-inch-thick rounds
2 large parsnips, peeled and sliced into ½-inch-thick rounds
1 medium red onion, cut into 1-inch-thick wedges
5 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Kosher salt and cracked black pepper

 

CIDER VINAIGRETTE
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Kosher salt and cracked black pepper

 

1. For the vegetables: Preheat the oven to 425°F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.

 

2. In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.

 

3. Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.

 

4. For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.

 

5. Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.


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Well isn’t this exciting…an actual cookbook preview for you to take a look at! The first thing that you may notice is that the cover is different…again. We went through many, many rounds when it came to choosing a cover for the book had even made a final decision that was printed and shared online. After receiving feedback from the buyers, my publisher made the decision to put my mug on the cover and made the change. What do you think?! It’s a lot different that what we had before, but hopefully it captures an inviting can-do spirit that will make readers want to flip it open and start cooking right away.

 

In the preview, you’ll get to see a few of the beautiful photographs that Sara Remington took along with three delicious recipes. There’s a snippet from the front matter of the book that talks about stocking an essential pantry and essential tips, tools, and techniques that I think every home cook should have in their back pocket. I’m so proud of the content in this book and believe in every recipe whole heartedly. I hope you love it as much as I do!

One of the recipes featured is my Sautéed Brussels Sprouts with Maple and Pecans. I’m thrilled to be able to share this recipe as I think it’s a perfect (and easy) side dish  for Thanksgiving next week. Also, this was the very first photograph we took for the book. Call me superstitious, but there’s something that I like about this being the first recipe that I get to share with you…and isn’t the photo a knockout?!

 

Brussel_Sprouts_4961 Screen Shot 2013-11-18 at 1.06.27 PM

 

See the full book preview and get the recipe for my Brussels Sprouts HERE.

Thank you for all of the support I’ve received surrounding the book. It means so much to me! I will be touring for the book and will announce the dates and locations shortly. If you’re interested in pre-ordering the book, you can click the links below. They are also located on my sidebar.

 


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I’ve had a lot of questions about the upcoming release of my cookbook! Unfortunately the cookbook writing process is LONG, and there can be unexpected twists and turns along the way (like having a baby 3 months early), but the end is near. I can’t tell you how many times I’ve thought about the moment when I will hold the book in my  hands for the first time. After several revisions, I’m thrilled to share the final cover with you. I can’t wait for you all to get your hands on it! It has truly been a labor of love and I hope you’re as happy with the recipes as I am. The editing process is complete and all that’s left to do is print it!

 

The book is available for pre-order on Amazon here and at Barnes and Noble here. I’ll be sure to share updates as they come!


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