‘Tis the season for kitchen gatherings, gifts, great dining experiences and sharing delicious food. Wrap up those morsels and you have a day with David Venable. You know the affable character, QVC’s star contender from In the Kitchen with David.
This best-selling cookbook author, show host and energetic personality is quick to point out that he is not a chef. Rather, Venable ushers great food ideas blended with the convenience of craftily designed equipment marketed for the serious and not-so-serious home cook. Since 1993, Venable has been a beacon for QVC and the troves of fans that turn to the skillful host to share his kitchen chops. The twice-weekly broadcast of In the Kitchen with David is continuously a top performer for the broadcast and e-commerce retailer. And, with a network audience of nearly 100-million households, the pressure is on Venable to deliver poignant insight.
As the commotion of the holidays spins around us, Venable shared some wisdom for successful kitchen adventures:
- “Shop the perimeter of the grocery store,” extolled Venable. Consumers are “less excited about processed food,” leaving the fresh foods that line the walls of most grocery stores as the ingredients most suited for today’s increasingly demanding flavors.
- “Christmas cookies should be homemade!” This serious foodie insists that it isn’t hard to make holiday fare with plenty of love and care while maintaining a sense of order—and sanity. “Homemade doesn’t have to be a long, drawn-out process.” For instance, Venable’s eggnog cookies (recipe below) are just a few ingredients with a genteel touch to create a holiday gem.
- “Don’t try a recipe the night of the party,” he says sternly. Rather, “do a dry run.”
- Biggest mistake? “We don’t season enough … cook in layers and season in layers.” Trying to season after the dish is made, said Venable, “is like putting frosting on a burnt cake!”
- “Read the recipe twice,” and, he continued, “don’t be afraid to swap ingredients. Nobody knows what you like more than you.”
- “Slow cookers, America has a love affair with them!” As days are filled with the to and fro of the busy season, Venable offered that slow cookers are a great medium to get the evening’s meal started while moving through the day’s challenges. “A super valuable tool,” he laughed, “mom used to make dinner in the slow cooker at least three times a week.” (See the recipe for Slow Cooker Brisket below.)
You won’t see any nods to the ubiquitous brussels sprouts—he is not a fan—nor will you see much about anise or raw mushrooms. Alas, the snappy host is a fan of West Chester’s diner scene as well as the potstickers and the lychee martini at Nectar. True to his foodie calling, he insists “there is a cook in all of us.”
Below, David shares two foolproof recipes that will win over any—and every—holiday crowd!
Eggnog Cookies
Recipe
Slow Cooker Brisket with Caramelized Onions
Recipe
- Photos: QVC
