Across The Table From David Venable
1. What food most reminds
you of your childhood?
Chicken and dumplings. Having
grown up in the South, I have vivid
memories of enjoying this dish, which my
mother and grandmothers cooked often.
2. Is your fridge well
stocked or almost
stocked. Shopping at a grocery store
is like a sport for me. I love searching
out fresh veggies and other fresh
ingredients. Besides, it's frustrating
to find that you don't have what you
need when making a recipe.
3. What's your
Bacon! I could find
a way to work bacon
into every meal of the day.
4. What's your must-have
chef 's knife. It's the one thing
I can't do without.
5. How would you describe
your eating habits?
At my core, I'm meat and
potatoes, but I also really enjoy
experimenting with different
types of cuisine. I like Asian fusion,
and I think there's always time
for a delicious Italian meal.
6. What's your ultimate comfort
Mac and cheese in any form.
I love all types, from home-cooked
to instant, made with any kind of cheese.
Don't just stick with elbow macaroni. Substitute twisty, curly, unusual noodles
7. What do you consider
upbringing was rooted in comfort
foods. These are the foods I know
best and am most comfortable making,
from basic cheeseburgers and fried
chicken to the more complex foods
I prepare in my pressure cooker.
8. What's the best home-cooked meal you've ever
My mother's Sunday
beef pot roast. She has this special
knack of making the most tender,
flavorful meat. This is another meal
that reminds me of my childhood.
9. Any foods you dislike?
I have never liked them. Even after preparing them
numerous ways, I can't seem to find a recipe I like.
10. Any last food for thought?
afraid to experiment and try a new recipe.
If you love good food, you can find a way
to become accomplished in the kitchen.
David's Favorite Recipe
French Onion Soup Meat Loaf with Mashed Potato Topping
2 lbs. ground beef
1/2-3/4 cup chopped onions
1 clove garlic, chopped
1/2 package dry onion soup mix
2 slices of bread, crumbled
2 tsp. Worcestershire sauce
Salt and pepper to taste
2 1/2 cups hot mashed potatoes
1 cup grated Gruyere cheese
Mix all the ingredients except the potatoes and cheese. Shape into a loaf. Bake in an aluminum nonstick loaf pan for 1-1/2 hours at 350º. During the last 20 minutes, spread potatoes over the meat loaf and top with grated Gruyere cheese.
David Venable has been a program host
with multimedia retailer QVC since 1993. Before
joining QVC, he was an anchor and reporter for
television stations in Pennsylvania and West Virginia.
David's Blog at QVC.com
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