In The Kitchen With Laura

In The Kitchen With Laura

About Laura and Dana: Laura Putnam spent years in corporate marketing for a lifestyle brand before transitioning to the role of mom and an interior decorator. She is now the author of the blog findinghomefarms.com and is working with Dana on developing a line of USA-made home decor. After years of a high-travel, high-stress corporate job, Dana Putnam left the corporate world to return to his roots as a fourth generation sugar-maker. To pursue his greatest passion, making maple syrup, he merges old traditions with new technology to make what he and Laura believe to be incredible maple syrup. Along with their two daughters, Laura and Dana run Finding Home Farms in the Hudson Valley of New York. They have found a way to bring together their two greatest passions and are going for the big dream of making a living AND a life doing what they love best. They are now in the process of buying land locally in the Hudson Valley in order to expand the number of trees they tap and hope to create a destination sugar house.
in the kitchen with laura 1

In The Kitchen With Laura

Brunch can be one of the most delicious and easy ways to entertain loved ones in a casual setting. Laura Vitale makes a mouthwatering brunch that pairs both sweet and savory ingredients. She begins with her light and crispy Belgian Waffles topped with her famous Savory Sausage and Apple Hash. On the side, a delicious Roasted Fig Salad with Goat Cheese, Arugula and Prosciutto. Laura makes Almond Madelines in individual packages as a fun favor. And since no brunch is complete without a special drink, Laura makes a quick, refreshing Orange and Raspberry Mimosa.
in the kitchen with laura 2

In The Kitchen With Laura

Season 1, Episode 5 Sweet & Savory Brunch Brunch can be one of the most delicious and easy ways to entertain loved ones in a casual setting. Laura Vitale makes a mouthwatering brunch that pairs both sweet and savory ingredients. She begins with her light and crispy Belgian Waffles topped with her famous Savory Sausage and Apple Hash. On the side, a delicious Roasted Fig Salad with Goat Cheese, Arugula and Prosciutto. Laura makes Almond Madelines in individual packages as a fun favor. And since no brunch is complete without a special drink, Laura makes a quick, refreshing Orange and Raspberry Mimosa.
in the kitchen with laura 3

In The Kitchen With Laura

This straightforward approach to cooking has garnered the self-taught chef from Naples more than 2 million subscribers on YouTube, where she got her start, like many other Millennials. After her father’s restaurants closed during the economic downturn in 2008, Vitale found herself unemployed and uninspired, so her husband built her a kitchen studio in the basement of their New Jersey home, where they filmed her Internet cooking show, Laura in the Kitchen. The series’ viral success landed her a Cooking Channel show, Simply Laura, and now a cookbook, which debuts today.
in the kitchen with laura 4

In The Kitchen With Laura

Laura Vitale began her culinary career in her dad’s Pizzeria. Today, they still love getting in the kitchen and cooking together. In this episode, Laura will make some of his favorites, before he joins her in the kitchen for a pizza making reunion. First up, Sal’s Grilled Seafood Salad with Calamari and Shrimp, next it’s a Classic Neapolitan Margherita Pizza and a White Pizza with garlic oil, prosciutto and arugula. Finally, a crave-worthy Chocolate-Hazelnut Zeppole.
in the kitchen with laura 5

In The Kitchen With Laura

Sarah S. Uthoff Sarah S. Uthoff is the main force behind Trundlebed Tales striving to bring the History, Mystery, Magic and Imagination of Laura Ingalls Wilder and other greats of children’s literature and history to life for a new generation. Uthoff is a nationally-known Laura Ingalls Wilder authority and has presented at five of the Wilder homesites, many conferences and numerous libraries, museums, and events around the Midwest.
in the kitchen with laura 6

In The Kitchen With Laura

Sarah S. Uthoff is the main force behind Trundlebed Tales striving to bring the History, Mystery, Magic and Imagination of Laura Ingalls Wilder and other greats of children’s literature and history to life for a new generation. Uthoff is a nationally-known Laura Ingalls Wilder authority and has presented at five of the Wilder homesites, many conferences and numerous libraries, museums, and events around the Midwest.
in the kitchen with laura 7

In The Kitchen With Laura

Laura is spending a full day with her girls, and before heading out for some shopping and pampering, she tackles some finger foods that she can assemble before the fun. Back at the house, the girls break open the bottle of wine, and Laura heats up Coconut Shrimp with Sweet Chili Sauce, Spinach and Potato Puffs, Cheesecake Brownies and Sea Salt Caramel Corn.
in the kitchen with laura 8

Laura Vitale’s passion for food and cooking was inspired by her Italian grandmother, who taught her not only how to cook, but also how to spread love through food. Today Laura takes you on a very personal journey through her some of her Nonna’s favorite dishes. First up, Nonna’s hearty Pasta al Forno with Mini Meatballs. On the side, her crunchy Spicy Broccolini, and finally, a zesty Orange Bundt Cake with Mandarinello and Blackberry Compote topped off with Mascarpone Cream.
in the kitchen with laura 9

After a long day, preparing a meal from scratch can often seem like a daunting task. Before you reach for the takeout menu, Laura Vitale shows you a simple and delicious crowd-pleasing supper that’s ready in a flash. She starts off with a tasty Sauteed Mushroom Bruschetta. For the main course, spicy Linguine with Shrimp Al’Amatriciana and a light Insalata Tre Colori with Lemon Dijon Vinaigrette. But that’s not all, Laura shows us that on even the busiest of days, a delectable dessert is within reach with her Toasted Hazelnut Twists and Affogato.
in the kitchen with laura 10

Laura Vitale makes a restaurant-quality meal to enjoy with her husband, Joe, at home. Inspired by their love of steakhouses, Laura splurges on a beautiful cut of beef and pairs it with steakhouse-worthy sides without the hefty price tag. The date night menu is Seared NY Strip Steaks and Green Beans with Herbed Butter, Crispy Ribollita and Amaretto Tiramisu for Two.
in the kitchen with laura 11

Season 2, Episode 8 Girls' Day and Night! Laura is spending a full day with her girls, and before heading out for some shopping and pampering, she tackles some finger foods that she can assemble before the fun. Back at the house, the girls break open the bottle of wine, and Laura heats up Coconut Shrimp with Sweet Chili Sauce, Spinach and Potato Puffs, Cheesecake Brownies and Sea Salt Caramel Corn.
in the kitchen with laura 12

Season 1, Episode 1 Lessons From Nonna Laura Vitale’s passion for food and cooking was inspired by her Italian grandmother, who taught her not only how to cook, but also how to spread love through food. Today Laura takes you on a very personal journey through her some of her Nonna’s favorite dishes. First up, Nonna’s hearty Pasta al Forno with Mini Meatballs. On the side, her crunchy Spicy Broccolini, and finally, a zesty Orange Bundt Cake with Mandarinello and Blackberry Compote topped off with Mascarpone Cream.
in the kitchen with laura 13

Season 1, Episode 2 Super Simple Suppers After a long day, preparing a meal from scratch can often seem like a daunting task. Before you reach for the takeout menu, Laura Vitale shows you a simple and delicious crowd-pleasing supper that’s ready in a flash. She starts off with a tasty Sauteed Mushroom Bruschetta. For the main course, spicy Linguine with Shrimp Al’Amatriciana and a light Insalata Tre Colori with Lemon Dijon Vinaigrette. But that’s not all, Laura shows us that on even the busiest of days, a delectable dessert is within reach with her Toasted Hazelnut Twists and Affogato.
in the kitchen with laura 14

Like Vitale’s show of the same name, Laura in the Kitchen ($24.99) is a treasure trove of quick weeknight dinners, guest-worthy entrées, delectable desserts, and breakfast and brunch dishes you can prepare in advance. While all of the 120 recipes have an Italian bent, none of them will break your back in the making.
in the kitchen with laura 15

I’m not the only person interested in food history. The field of study is called historic foodways and includes both amateurs and scholars with conferences, food history collections, and reference books. These include hands-on cooks and those who just study and research food and how it impacts everyday people’s lives. If asked, many of the hands-on cooks will say their first exposure to historic cooking came from Laura and The Little House Cookbook by Barbara Walker. There is a wide range of historic cooking and baking to explore.
in the kitchen with laura 16

A few months ago, I was over at my parents’ house for dinner, and my mom served a simple tri-color salad from a new young chef she’d been following named Laura Vitale. I’ve always found the traditional Italian insalata tre colori incredibly boring (where are all the toppings?), and my mother is constantly trying new recipes from various Food Network stars, so I can’t exactly say I was excited at the time. But now I cannot shut up about this salad and its addictive Dijon-balsamic dressing. Little did I know that was only a taste of things to come.
in the kitchen with laura 17

Laura Vitale has a busy day ahead of her, and only 15 minutes for each of her meals today. Eggs in Purgatory fuels her morning workout, while Portobello Melt on 7-Grain Bread is the perfect meal to bring to her husband at work — and some co-workers. She fits in Scallops with Wine and Pancetta for dinner in-between working on her cookbooks and shows.

Leave a Reply

Your email address will not be published. Required fields are marked *