About the Show

Everyone knows Olympic figure skater Brian Boitano is a champion on the ice, but he also gives a gold medal performance in the kitchen! In the new daytime series, What Would Brian Boitano Make?, Brian demonstrates his culinary skills and passion for one-of-a-kind entertaining. In every unpredictable episode, Brian hosts get-togethers at his San Francisco home. With a humorous and knowledgeable approach to cooking, Brian puts his unique spin on irresistible dishes like Chicken Paella Burgers, Pear and Almond Crostata, Crab and Avocado Crostini, and Bourbon Bacon Apple Tarts.

~ Click HERE for a clip of Brian’s appearance on The Bonnie Hunt Show, which aired on March 16, 2010 ~

Roasted Cauliflower and Pancetta Dip

Recipe courtesy Brian Boitano

1 loaf French bread

1 large head of cauliflower, cut into florets, thick stem discarded

1 Fuji apple, peeled, cored and sliced

5 tablespoons olive oil

salt and fresh ground pepper

¼ pound pancetta, chopped

1½ cups vegetable broth

¼  cup light cream

11/2 cup fresh bread crumbs

2 teaspoon paprika

1 tablespoon parsley, chopped

2 tablespoons Parmesan cheese, grated

Preheat oven to 425 degrees

Slice 2/3 of the bread into thin slices.  Place on a sheet pan fitted with rack.  Toast in oven for 5 to 7 minutes until crisp.  Cut the remaining 1/3 of bread and cut into cubes.  Place the cubes into a food processor and pulse until coarsely ground.  Set aside.

To a large baking dish add the cauliflower and apple, drizzle with 3 tablespoon olive oil and season with salt and pepper.  Roast in oven for 25 minutes until lightly brown on top then add vegetable stock cover loosely with foil and cook another 20 minutes or until tender.

While cauliflower is roasting, cook the pancetta in a large skillet over medium low heat until crispy.  Turn off heat and remove to a plate lined with a paper towel. To the pan add breadcrumbs, paprika, parsley, Parmesan cheese and remaining olive oil. Mix until the breadcrumbs are well coated.

Add the roasted cauliflower, apple, stock and light cream to a food processor and puree until smooth. Taste and adjust seasoning if needed.  Transfer to a small baking dish.  Mix in pancetta and top with seasoned breadcrumbs.  Bake in oven for 10 to 12 minutes or until breadcrumbs are lightly browned and crispy.

Cornbread with Sweet and Spicy Honey Butter

Recipe Courtesy Brian Boitano

Cornbread:
1 cup flour
2/3 cup cornmeal

2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs

1/4 cup brown sugar

½ cup buttermilk

½ cup sour cream
1/4 cup butter, melted

½ cup frozen corn

Sweet and Spicy Honey Butter:

2 sticks softened butter

2 tablespoons honey

2 teaspoons chili powder

¼ teaspoon cayenne pepper

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon parsley, chopped

For Corn Bread:

Preheat oven to 400° F.

In a large bowl, whisk together flour, cornmeal, baking powder, soda, and salt. In a separate bowl whisk together eggs, brown sugar, buttermilk and sour cream.  Whisk the liquid ingredients into the dry ingredient and mix until incorporated.  Stir in melted butter and corn.  Bake in a greased 10-inch cast-iron skillet or and 8 x 8 baking dish for 15-20 minutes. 

For Sweet and Spicy Honey Butter:

Combine all ingredients together in a bowl and mix until well blended.   Serve with warm cornbread

Short Rib Stew

Recipe Courtesy Brian Boitano

2 pounds bone in short ribs

1/3 cup flour

Salt and fresh ground pepper

3 tablespoons olive oil

3 carrots, chopped

2 onions, chopped

2 stalks celery, chopped

2 red peppers, cored seeded and chopped

4 cloves garlic

2 tablespoons tomato paste

2 cup red wine

1 can (15 ounces) chopped tomatoes

3 cup vegetable stock

1 bay leaf

5 sprig of fresh thyme

1 pound baby new potatoes, cut half

½ pound of Cremini mushrooms, quartered

2 tablespoons fresh thyme chopped

Season meat generously with salt and pepper and then dredge into flour. Heat olive oil in a large Dutch over medium heat.  Sear meat in batches until browned on all sides.  Remove to a plate.  To the same Dutch oven add half of the of the carrots, onions, red pepper and all of the celery and sauté for 8 minutes until vegetables begin to brown and caramelize.  Add garlic and tomato paste and sauté for another 2 minutes. Deglaze the pot with the red wine.   Add the tomatoes, seared meat, vegetable stock, bay leaf, and thyme and season with salt and pepper.  Cover and turn heat to low and let simmer for 2 to 2½ hours.  Add remaining vegetables and cook for another 20 to 25 minutes until vegetables are tender and meat is fork tender.