Kelsey's Essentials

2017
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S4 Ep2 - Mock Thanksgiving

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Kelsey's family loves creating unusual Thanksgiving dishes from classic tastes we've all grown to love. The mother-daughter duo, Aliyyah and Jo-Ann Baylor of Make My Cake Bakery in Harlem, are no different. Their sweet potato cupcake just might become a part of your new Thanksgiving tradition. Inspired, Kelsey heads back to her kitchen to start on an apple roasted turkey breast with a cranberry glaze plus a leftover turkey sandwich slathered with a spicy cranberry cream. To round out the menu, ...
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S4 Ep9 - Bbq

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Whether smoked, sauced or rubbed, Kelsey never met a barbecue she didn't love. Usually she satisfies her barbecue craving with a trip to her favourite local spot - until today! Elizabeth Karmel of Hill Country Barbecue in New York is stopping by to share her essentials for barbecuing at home. Armed with Texas-sized tips and tricks, Kelsey uses a stovetop smoker to create a spicy sweet potato salad, some garlicky smoked shrimp, and tangy coleslaw with smoked corn and lime dressing.
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S5 Ep13 - The Big First

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The newest trend in entertaining is all about mix and mingle foods and easy to make party bites. Kelsey is celebrating her son Ollie's first birthday and these are perfect party foods for any big first occasion. First up, there’s mouth-watering sopes with shredded beef. Next, it's a charred corn salad with a creamy tomatillo dressing. Then for a sure fire crowd pleaser, it's a dos leches strawberry cake - for a sweet ending to any celebration!
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S5 Ep12 - A Salt Of The Senses

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From sweet to savoury, salt is used as an ingredient in almost everything - but Kelsey reveals the latest trend in using salt as a cooking tool. Kelsey visits David Burke who is using Himalayan salt blocks to cook almost everything from appetiser to dessert. She then tries her hand at using a Himalayan salt block to make a scallop crudo and a delicious cashew nut brittle. Kelsey then stops by an N.Y. rooftop farm that harvests the unexpected, salt! Back in her kitchen, she makes a mouth-waterin...
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S5 Ep11 - Dinner And A Movie

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The latest trend in movie theatres are their gourmet concession stands! Kelsey heads to Nitehawk Cinema where they are taking a gourmet approach to dinner and a movie by serving up shrimp sofrito and chocolate cigars. She then visits Jen and Jeff at Pipcorn, who are reinventing popcorn by making their popular herb spiced popcorn. Inspired, Kelsey heads back to her kitchen to make her own version of gourmet bites. On the menu: duck and dogs on a blanket, s'mores granola bites, and a cherry lime ...
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S5 Ep10 - Hot And Cool Desserts

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When it comes to dessert, the most popular trend right now is "hot" cool desserts. Kelsey visits Max and Mina's, whose ice cream is anything but vanilla, where she helps them create a new ice cream flavour: salt and vinegar potato chip ice cream. Then she heads over to the Just Sweet Cafe which is turning shaved ices upside down with their Asian inspired flavours. Back in her kitchen, Kelsey creates her own innovative desserts by making a curried butternut squash ice cream, and then a dessert s...
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S5 Ep9 - Fiery Foods

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With the "hottest" food trend right now being hot sauce, Kelsey heads to the first annual Hot Sauce Expo, where hot sauce is being added to all savoury and sweet foods, including the unexpected. Next up, she visits JoJo Collins who truly turns up the heat on her homemade sriracha. Kelsey then gets started on her own hot sauce menu when she makes a fresno pepper hot sauce, a spicy kale Caesar salad, and a spicy roasted chicken with a hot sauce compound butter.
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S5 Ep8 - Mobile Global Cuisine

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With global street food taking over, Kelsey visits Danny of Cemitas who is turning out cemitas packed with layers of flavour. She then visits some epic sandwich makers who are bringing the amazing flavours of Bombay to the masses. Back in her kitchen, Kelsey continues to go "global" when she makes an Italian porchetta sandwich and then a classic favourite from Trinidad, curried chickpea doubles.
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S5 Ep7 - Amazing Mashups

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With food mashups being the latest culinary trend, Kelsey heads to Kimchi Taco Truck to visit the mashup master, Phil Lee. Kelsey then makes her own version of a culinary mashup by serving up a Japanese risotto - the perfect fusion of Japanese and Italian flavours. Next on the menu are apple pie and meatball sub egg rolls. Then it's a classic appetiser with a multicultural twist: Thai devilled eggs and beet pickled Hungarian devilled eggs.
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S5 Ep6 - Jamaican

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No need to hop on a plane to visit Jamaica to discover the amazing flavours of the Caribbean! Kelsey visits Melvin at Melvin's Juice Box who is adding the mouth-watering tropical flavours of Jamaica to his juices. Kelsey heads back to her kitchen inspired to make fried fish with carrot escovitch using some of the same Jamaican flavours as Melvin. She also meets the queen of jerk cooking, Suzanne at Miss Lily's, to try her hand at the staple technique of Jamaican cuisine. Back in her kitchen, Ke...
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