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Archive for February, 2013

New Food: Radicchio Risotto

February 23rd, 2013 Comments off

f you subscribe to my Pinterest page, my @douglaswelch Twitter account or my Google+ feed, you know that I am always finding recipes I want to try. This series, New Food, will highlight some of those finds as we make them for the first time in our own kitchen. Then, I’ll report back to you on the results — for better or worse! — Douglas

Radicchio Risotto

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This New Food combines a bit of the old and a bit of the new. We make several different risottos already so when I saw a similar recipe I knew I could simply make our usual Risotto Milanese, sans the saffron, and ad the radicchio. Somehow I just knew that it would all work together even in this modified version and I was right. This is definitely a dish we will make again and it is gives us yet one more risotto variation to add to our Recipes in Rotation.

(View this recipe on

Radicchio Risotto


1 head radiccchio
1 Tblsp Olive Oil
1/2 cup white wine

1 quart meat or vegetable broth
1 medium onion
2 Tblsp Olive Oil
2 cups Arborio rice
2 Tblsp butter
1/4 Parmesan cheese 


In separate sauce pan, heat broth to steaming then turn to low
Finely chop the onion and add to large heavy-bottomed pan along with 2 Tbls of olive oil
Cook over medium-high heat until translucent and soft
Add rice, stir to coat in oil and butter and sauté for a short time (1 min)
Add first 1/2 cup ladle of warm stock to rice
Stir regularly to prevent sticking.
As the rice absorbs each ladle of stock, add 1/2 cup more.
Cook slowly to allow rice to develop a creaminess. 

Chop radicchio into strands. Heat 1Tbls olive oil in skillet
Add salt and pepper to taste
Toss with tongs until wilted
Add 1/2 cup white wine
Cook until wine is absorbed an evaporated.

Continue adding stock to risotto in 1/2 cup measures until rice is al dente, with the slightest bit of crunch.
Once rice is done to your taste, remove from heat, stir in butter and parmesan cheese.

Stir radicchio into risotto or simply use tongs to add to the top of plate or bowl. 

More risotto information


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Previously on New Food:

Categories: Cooking, Food, New Food, Recipe Tags:

Books on Hold: How to Boil An Egg by Rose Carrarini

February 23rd, 2013 Comments off

Books on Hold is a blog series dedicated to books I have seen in passing and requested from my local library. See more in the series at the end of this blog post. — Douglas

How to Boil an Egg by Rose Carrarini


“How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini’s critically acclaimed Breakfast, Lunch, Tea (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star — from simple omelets to savory treats, pastries, desserts and more.

How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland’s illustrations — which can take days to complete — making the book as much a treat for the eye as for the taste buds.

Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose’s philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.”

Previously in Books on Hold:

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Categories: Books, Cooking, Food, Recipe Tags:

Video: Douglas’ Cool Friends: Writer Lisa Seidman reads from her mystery novel, “Killer Ratings”

February 22nd, 2013 Comments off

I like to put my New Media skills to use to help out my cool friends, so I made a point to capture this reading by our friend, Lisa Seidman. She recently published her first mystery novel, “Killer Ratings” and held a reading at Book ‘Em Mysteries in South Pasadena.

From Killer Ratings…

“Los Angeles is no stranger to glamour, celebrity . . . and murder. When Susan Kaplan moves to L.A. to become a TV writer, she’s thrilled to be hired as a writers’ assistant on the well-regarded but low-rated TV series Babbitt & Brooks. The last thing she expects, however, is that she’d find herself working for the beautiful yet seriously neurotic Rebecca Saunders, the show’s less-than-competent associate producer who may or may not have gotten the job by sleeping with Babbitt & Brooks’ demanding creator and executive producer, Ray Goldfarb.

And Susan definitely doesn’t expect to find murdered Rebecca’s body in her office at the studio early one morning. When the police learn that Rebecca torpedoed Susan’s writing career shortly before her death, Susan becomes their number one suspect. Determined to prove her innocence and find the murderer, Susan discovers that all her colleagues have secrets they would kill to protect. From producers to writers to stars, it seems that the hopes and dreams of nearly everyone associated with the show were being threatened by Rebecca.”

About Lisa Seidman…

Lisa Seidman began her television career writing for the primetime serials Falcon Crest, Dallas, and Knots Landing as well as Cagney & Lacy, Murder, She Wrote, and Scarecrow and Mrs. King.  For five years Lisa was the headwriter on the phenomenally successful, award-winning Russian primetime serial, Poor Anastasia, as well as Sins of the Fathers, Talisman of Love and the Russian adaptation of Betty La Fea (Ugly Betty in the U.S.).  She received an Emmy nomination for her work on Guiding Light as well Writers Guild nominations for Guiding Light and Sunset Beach.  After a year writing for One Life to Live she returned to Moscow as the headwriter of One Night of Love, which was nominated for an International Emmy Award.

For more information on Lisa and her writing, visit

Buy Lisa’s Book from in paperback or Kindle Format

Music: “Constance” by Kevin MacLeod,, Creative Commons License

Categories: Books, Los Angeles, Mystery, Video Tags:

Cookbooks mentioned on #KitchenParty this week

February 22nd, 2013 Comments off
Categories: Books, Cooking, Food, Garden, KitchenParty, Recipe Tags:

Video: #KitchenParty: South Beach Food and Wine Festival and more! — Recorded Version

February 21st, 2013 Comments off
Join us tonight for #KitchenParty Live at 8pm EST

Join us this week for KitchenParty – we’ll be chatting about the latest food news including the South Beach Food and Wine Festival where Jeff Houck will be on location, sharing what’s hot!

HOW TO WATCH THE SHOW: At 8pm Eastern / 5 pm Pacific on Thursday, February 21st,  join us here and click on the video that will be added to this page about 20 minutes before the show starts. Follow the conversation on twitter by using #kitchenparty or head over page. Can’t wait until this party starts! Once the show starts, please click on the video to start the video feed. The google hangout does not start automatically.

NEVER MISS A SHOW: If you don’t want to miss an episode, subscribe to our google+ account or youtube pages.



Categories: Announcement, Cooking, Event, Food, Television, Video Tags:

Video: A Year of Self Preservation with Douglas E. Welch – A presentation to Tuesdays with Transitioners

February 20th, 2013 Comments off

I was invited out to speak to the career group, Tuesdays with Transitioners, in what has become an annual presentation. This year I present “A Year of Self Preservation.” You can watch the entire presentation below in this YouTube video.

It is a fact of nature that we often spend many hours of each day focused on someone else. We focus on our boss, our job, our family, our projects — but one person is usually left out of this focus — you! We can easily lose ourselves in the clamor for our attention. This year, though, I call for “A Year of Self Preservation”. A year of returning the focus to ourselves and our own lives, so that we can continue to help others.

It is my firm belief that we can only, truly, help others when we ourselves are in a good position. If we try to do too much, without the support of friends, family or a stable income, we risk placing our own life, work and income in jeopardy. This isn’t selfishness. Self preservation is about establishing a firm foundation where you can stand so you can offer a helping hand to others.

The tenets of A Year of Self Preservation are:

  • Taking care of yourself first — not last
  • Learning when and how to say — No
  • Distancing yourself from negativity and avoiding the downward cycle

 Attendee Comments

“Valuable information, superbly presented. Time well spent.”

“Very good subject and some great insight on the topic. I enjoyed it.”

“Today’s meetup was very thought provoking. Douglas’s presentation was wonderful and very timely. We must constantly be reminded of this “self preservation” and the importance it plays in our happiness throughout life.”

Watch “A Year of Self Preservation” on YouTube

Books by Douglas E. Welch


Categories: Careers, Event, Podcast, Show, Speaking, Video Tags:

Recipes in Rotation: Tuscan Sausage and Potato Soup

February 19th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Tuscan Sausage and Potato Soup

This was one of the first soups I learned to make well, many years ago. What is funny, is that this is based on the Toscana Soup sold at Olive Garden restaurants all over the US. Of course, as usual, over the years we have modified this recipe almost out of any recognition. We don’t use heavy cream, for one and add more vegetables for another. This soup has become the base for almost all the chicken stock based soups we make.

Tuscan Sausage and Potato Soup

(See this recipe on

Recipes in Rotation: Tuscan Sausage and Potato Soup - 1


1/2 pound Italian sausage links (removed from casing and crumbled)

3/4 cup diced onions

1 carrot

1 stalk celery

1 slice bacon, cut into 1/4-inch dice

1 1/4 teaspoons minced garlic

4 cups nonfat, low-sodium chicken broth

2 baking potatoes, peeled, halved lengthwise and cut into 1/4-inch slices

2 cups kale or other greens, thinly sliced

Splash of milk


*Parmesan Rind (if available)


Remove sausages from casing and brown in skillet. Set aside.

Place onions, carrot, celery and bacon in 3- to 4-quart saucepan and cook over medium heat until onions are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute.

Add chicken broth, potatoes and parmesan rind. Bring to boil, reduce heat and simmer 15 minutes. Add greens, sausage, milk and salt to taste. Simmer 5 minutes longer.

6 servings.

More Italian Soup recipes:


Previously in Recipes in Rotation:

Categories: Cooking, Food, Recipe, Recipes in Rotation Tags:

New Food: Soft Pumpkin Ginger Cookies

February 18th, 2013 Comments off

f you subscribe to my Pinterest page, my @douglaswelch Twitter account or my Google+ feed, you know that I am always finding recipes I want to try. This series, New Food, will highlight some of those finds as we make them for the first time in our own kitchen. Then, I’ll report back to you on the results — for better or worse! — Douglas

Soft Pumpkin Ginger Cookies

What better excuse do you need to try a new food than a school bake sale? That was the case this President’s Day (an American Monday holiday similar to Bank Holidays in the UK). Tomorrow is the Freshman Class fundraiser, so I looked back through my recent Pinterest pins and found these tasty-looking cookies. I like pumpkin and I like ginger and I like cookies so what could go wrong.

Nothing could go wrong it seems as these were GREAT! I don’t mind a crunchy cookie, but these have a great, soft, texture a wonderful gingersnap-like taste and they even look great. These are a great find that will probably make it into the rotation for my annual Christmas Cookie party and I am sure people will love them. 

New Food: Soft Pumpkin Ginger Cookies - 1

Soft Pumpkin Ginger Cookies

Two Peas and Their Pod


½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (I used Libby’s canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt


1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Want more food content? — Join me each Thursday for #KitchenParty live at 8pm EST/5pm PST.


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Circle Douglas on Google+

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Previously on New Food:

Categories: Baking, Cooking, Food, New Food, Recipe Tags:

Books on Hold: Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant by Amanda Cohen

February 16th, 2013 Comments off

Books on Hold is a blog series dedicated to books I have seen in passing and requested from my local library. See more in the series at the end of this blog post. — Douglas

Anyone who knows me, knows that I am not a fan of vegetables. That said, I am always on the lookout for vegetable recipes that allow me to find a way “into” the vegetable world and get some healthier food into me.

Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant by Amanda Cohen


“Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes—from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda’s crazy story of building a restaurant from the ground up to its currently being one of the hardest-to-get reservations in New York City—all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.”

Previously in Books on Hold:

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Happy Birthday to Me! and my next 49 years!

February 14th, 2013 Comments off

Thank you

As the birthday wishes begin to roll in, I want to thank all of you in advance for connecting with me, sharing your best work with me and also supporting my work and sharing my work with others. I want you to know that you are all greatly appreciated for everything you offer to me and the world!

As I start this year long journey to 50 years old, I am making some large changes in my life and career and your support is always greatly appreciated. There will be ups and downs, but I think I am on a new, great path yet one that is similar, too.

I have already begun a move away from day-to-day technical support and towards a deeper focus on blogging, podcasting, video, new media writing and more. While providing hands-on support has provided a large part of my income (and many great, long term, relationships), I think I have come to the end of that path in my career. I want to spend the next 50 years focusing on the great and huge changes in the media and Internet world and stop, for lack of a better description, “crawling under desks.” I’m certainly not feeling old, but I am not feeling any younger, either. (LAUGH)

So, that said, I am working hard on building up the audience for my blogs, podcasts, videos and books. I’ll also be producing more books where I try to distill my decades of work and thought into ways to ease the path of others through their career, work and life. I hope you will continue to walk beside me on this journey and help me continue to help anyone I can. I have often said that “I am at my best when helping others and I expect to continue helping others as much as I can for the foreseeable future.

Thank you so much!


Categories: Announcement Tags: