‘Valerie’s Home Cooking’: Valerie Bertinelli Is Bringing a Little Bit of ‘Today’ to Her Food Network Show Set
Television personality Valerie Bertinelli is no stranger to the Today morning show. A frequent visitor, it’s clear the show’s anchors and correspondents welcome her as one of their own, and the feeling is mutual.
Bertinelli is returning the favor, by filming a remote segment for Today on her Food Network show Valerie’s Home Cooking.
‘Valerie’s Home Cooking’ just began a new season on Food Network
The twelfth season of Valerie’s Home Cooking premiered recently on Food Network.
Bertinelli posted about it on her Instagram account: “Guess what!! The new season premiere of Valerie’s Home Cooking is back on @foodnetwork this Sunday!!! I’m so excited to show you all of the delicious new recipes, and the weather is warming up.”
At that time, she announced her menu for the episode, along with some very special guests: her son Wolfgang and his girlfriend Andraia Allsop.
“I’m hosting my son @Wolfvanhalen and his lovely girlfriend @andraia.allsop over to the house and making it an outdoor affair with plenty of food!
“I’m cookin’ my Pickle-Brined Fried Chicken Sandwiches with Pickle Slaw, an Onion Ring Wedge Salad with Homemade Ranch Dressing (NOT #overdonionrings) and, for dessert, Movie Theater Bark,” she posted. “It’s gonna be so much fun, and I hope you tune in! This Sunday, May 9th, at 11:30 am on @foodnetwork!”
She’s bringing ‘Today’ to her show
For the upcoming episode of her Food Network program, Bertinelli announced on Instagram that she’ll be bringing a bit of Today to her set.
“This Sunday on #ValeriesHomeCooking, I’m doing a remote segment for the Today show and sharing a peek behind the scenes,” she posted.
Naturally, Bertinelli has a well-planned-out menu for the episode.
“After a busy morning, I fix myself a satisfying meal of Mediterranean Chicken Thighs with Potatoes, Peppers and Feta, Herby Couscous and a Cantaloupe Gin Fizz that complements the dish I’ve made for the show, Asparagus Goat Cheese Puff Pastry,” she said. “Yummy! Be sure to tune-in this Sunday @foodnetwork 11:30am!”
If you want to make Bertinelli’s Asparagus Goat Cheese Puff Pastry
Looking to cook along with the former One Day at a Time star? Here’s what you need on hand (and here’s the full recipe): goat cheese, ricotta cheese, eggs, Parmesan cheese, fresh parsley, chives, and dill, lemon zest, garlic, salt, pepper, asparagus, olive oil, and puff pastry.
The ingredients (except asparagus, olive oil, and pastry) are blended in a food processor. The puff pastry is rolled on a floured surface “to a 13-by-11-inch rectangle.” The cheese mixture is spread over the rolled-out pastry, leaving a one-inch margin of space at the edges. At this point, the asparagus is as Bertinelli notes, “nestled in the cheese mixture, alternating directions.”
An egg wash is then brushed over the exposed crust and it’s baked for half an hour until golden.
