Blog Posts by Pace Webb

  • Tis the Season to Be Searing Your Holiday Meat Dish

    Braised Short Ribs
    serves 6


    3 lbs. short ribs
    1 (750 mL) Bottle red wine
    2 Onions, large dice
    3 Carrots, large dice
    6 Ribs celery, large dice
    5 Sprigs thyme
    5 Sprigs parsley
    2 Bay leaves
    2 Tablespoons vegetable oil
    Salt and pepper to taste


    Preheat oven to 300 degrees. Liberally season the meat with salt and pepper. Heat a skillet on high. When pan is hot enough add the vegetable oil and brown meat on all sides. Transfer to a casserole dish and set aside. Sauté mirepoix (the French word for the classic combination of 50% onions, 30% celery, 20% carrots) in the remaining fat until lightly browned. Deglaze pan with some of red wine (just enough to remove the fat bits from the pan) and add the mixture to the meat in the casserole dish.

    Cover the dish with a tight lid or aluminum foil. Braise in oven for about 6 hours or until fork tender, but still attached to the bone. Discard all aromatics and vegetables. Season with

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  • 'Tis the Season: How NOT to Be a Bad Guest at a Holiday Party

    Pace Webb asks etiquette expert Lisa Gaché, of Beverly Hills Manners, for advice on how to be a good host and how not to be a bad guest.

    Next Week: Great techniques for cooking braised short ribs and other delicious meat dishes at the holidays!

  • 'Tis the Season Extra Bite: More Delicious Holiday Desserts

    Delicious twists on banana pudding and flan as well as a classic shortbread recipe!

    Cardamom Banana Pudding
    Serves 8

    Cardamom Banana Pudding

    6 oz sugar
    4 tablespoons cornstarch
    8 oz mashed banana, cooked
    2 tablespoons cardamom seeds
    2 2/3 cups milk
    2 egg yolks
    2 tablespoons butter
    1 teaspoon vanilla extract

    First cook banana down to a fine mush and then set aside.

    In a heavy saucepan, whisk together sugar, cornstarch, and a pinch of salt. Then add bananas to the sugar mixture.

    In a small bowl, whisk together milk, cardamom seeds, and egg yolks. Then gradually whisk them into the banana mixture.

    Bring to a boil over medium heat, whisking constantly. Boil for approximately 1 minute while whisking. Remove pan from heat and whisk in butter and vanilla. Strain contents to collect the seeds, and discard.

    Chill directly wrapped for at least one hour before serving.

    Pumpkin Flan

    Serves 8

    Pumpkin Flan with Cayenne Pepper Whipped Cream

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  • 'Tis the Season: Delicious Holiday Cookies

    Whether you prefer light and airy treats, or chocolate decadence, this week's episode of 'Tis the Season has the holiday cookie for you!


    Honey Thyme Lace Cookies with a dusting of granulated sugar.


    2 tbps unsalted butter

    2 tbps brown sugar

    2 tbps honey

    2 tsp chopped thyme (fresh)

    2 tsp orange zest

    pinch of salt

    couple twists of black pepper

    one tsp vanilla

    2 tbps flour



    Preheat oven to 375 degrees.

    Line a baking sheet with parchment paper, put aside.

    Melt butter, brown sugar and honey in a small pot til bubbling. Turn off heat.

    Add thyme, orange zest, salt, and vanilla; stir. Whisk in flour. Spoon the batter onto the baking sheet into nickel-sized circles. Cookies should be three inches apart from each other on the baking sheet. Add one twist of black pepper on top of each cookie.

    Bake in oven at 375 degrees for five to six minutes.

    Optional: Add colored sugar or granulated sugar before cookies cool.

    Let cookies

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  • 'Tis the Season: Wrap a Present with Only Three Pieces of Tape

    This week on 'Tis the Season, it's time to wrap some presents. My guest this week is Wanda Wen, owner of soolip, a Los Angeles paperie and author of The Art of Gift Wrapping. Wanda brought some amazing wrapping paper, and she'll demonstrate how to wrap a present using only three pieces of double-sided tape; how to wrap a cylinder, and what to do with all those scraps!

    Next week on 'Tis the Season: Get ready for some amazing holiday desserts

    Video produced by Jamila Jordan, Jennie Josephson. Post-production by Katie Best and John Adams. Graphics by Todd Tanner for Yahoo! Studios.

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  • 'Tis the Season: Perfect Timing for a Perfect Thanksgiving

    This week's video is all about timing. We'll talk about how to start your Thanksgiving prep during the week before the big meal, so you don't have to wake up at four am on the morning of the big day. We'll also talk about how to 'time the table' to make sure all your delicious dishes make it onto the table at the same time.

    Please enjoy some of the the delicious recipes featured in the video

    What a beautiful turkey!

    Turkey Brine and Roast:

    Brining Ingredients:

    12-16 lb. turkey
    2 gallons water
    1 cup salt
    3 tablespoons very coursely ground black peppercorns
    2 teaspoons juniper berries
    1/2 cup sugar
    4 sprigs rosemary

    Make the brine up to two nights before you cook the turkey. Heat water just enough to dissolve sugar and salt. Add remaining ingredients and cool down to refrigeration temperature. If there is no room in the refrigerator, line a large enough cooler with a trash bag and submerge turkey in brine in the trash bag. Tie tightly and ice very

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  • Crispy Cauliflower Florets with Celery Root Remoulade

    Crispy Cauliflower Florets

    Crispy Cauliflower Florets with Celery Root Remoulade

    Add some sizzle to this classic winter vegetable.

    serves 8

    1 head cauliflower, florets only
    4 cups of neutral oil (canola, peanut, etc.)
    3 eggs, lightly whisked
    2 tablespoons water
    1/2 cup rice flour (All Purpose Flour is OK too)
    salt to taste

    Special Equipment:
    Candy thermometer
    Cooling rack
    Roasting pan


    Fill a 2 qt. saucepan with oil. Preheat oil to 350 degrees using a candy thermometer.

    Combine eggs and water in a medium mixing bowl. Dip cauliflower florets in egg wash and then dredge through rice flour in a separate bowl.

    Tip: Designate one hand for egg wash and the other hand keep dry by shaking the florets in the rice flour bowl.

    Submerge the battered florets in the oil and fry for about 5 minutes. They won't brown very much because of the rice flour. Remove from the oil on a drip rack or cake cooling rack and salt liberally.

    Tip: Paper towels are too

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  • Mini Mac and Cheese Muffins

    Mini Mac n' Cheese Muffins
    These bite-sized treats are perfect for a holiday party whether you're a guest or the host.

    Yields: 48 mini muffins


    1 lb. small elbow pasta
    6 oz. butter, divided
    4 oz. flour
    4 cups whole milk
    1 lb. cheddar cheese, grated
    3 eggs, whisked
    ¾ cup bread crumbs
    1 teaspoon of cayenne pepper
    salt to taste

    Special equipment:
    24 count mini muffin tin


    Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
    (Tip: Don't stop at al dente, the pasta will not continue to cook through when molded into muffin form.)

    Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then

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