Randy Chandler
Florence Henderson, best known for her role as Carol Brady in the ABC sitcom The Brady Bunch, hosted the cooking show 'Who's Cooking with Florence Henderson' on Retirement Living TV. The show featured a range of celebrity guests who shared their family recipes and the personal inspirations behind them. In one episode, Holly Robinson Peete made macaroni and cheese, while Garvind Armstrong prepared cheese fondue and pretzel-crusted chicken drummettes.
| Characteristics | Values |
|---|---|
| Host | Florence Henderson |
| Chef | Govind Armstrong |
| Year | 2013 |
| Channel | Retirement Living TV |
| Premiere Date | February 27 |
| Time | 9 PM ET |
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What You'll Learn
Holly Robinson Peete makes mac and cheese
Holly Robinson Peete prepares mac and cheese by combining pasta, cauliflower puree, cheese, and milk in a medium pan over medium heat. She seasons the dish with salt and pepper and garnishes it with chopped parsley. This recipe is adapted from Michelle Obama's book, "American Grown: The Story of the White House Kitchen Garden and Gardens Across America."
Florence Henderson, on the other hand, hosted a cooking show called "Who's Cooking with Florence Henderson" on Retirement Living TV from 2013 until her death in 2016. One of the episodes featured Holly making macaroni and cheese, along with other celebrity guests who shared their recipes and cooking tips.
In each episode of "Who's Cooking with Florence Henderson," different celebrities joined Henderson in the kitchen to prepare their favourite dishes. The show provided a platform for celebrities to showcase their culinary skills and share personal recipes with viewers. It offered a unique insight into the cooking passions of famous individuals, giving audiences a glimpse into their favourite meals and culinary techniques.
The episode featuring Holly Robinson Peete's mac and cheese stood out for its delicious combination of flavours and the healthy twist on a classic dish. By adding cauliflower puree, she boosted the nutritional value while creating a creamy texture that complemented the cheese perfectly. This recipe is a wonderful example of how comfort food can be made more nutritious without sacrificing taste.
Overall, both Holly Robinson Peete and Florence Henderson's involvement in the show "Who's Cooking with Florence Henderson" contributed to a diverse collection of recipes and culinary insights. Holly's mac and cheese recipe, in particular, offered a tasty and healthier take on a traditional favourite, making it a memorable and inspiring dish for viewers to recreate at home.
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Garvind Armstrong makes cheese fondue
Garvind Armstrong, a guest on Florence Henderson's cooking show, demonstrates how to make cheese fondue and pretzel-crusted chicken drummettes. Henderson, an American actress and singer, hosted the show 'Who's Cooking with Florence Henderson' on Retirement Living TV from 2013 until her death in 2016.
Now, here's how Garvind Armstrong makes cheese fondue:
Cheese fondue is a simple, indulgent dish that's perfect for sharing with friends and family. It's made by melting cheese and mixing it with wine, creating a smooth and creamy texture. The traditional Swiss recipe calls for Swiss cheese and Gruyère, but other cheeses like Gouda, fontina, and Emmental can also be used. To make the fondue, start by bringing wine to a simmer in a fondue pot, then mix in flour and seasonings like nutmeg, salt, and pepper. Slowly add the cheese, stirring constantly, until the mixture is smooth.
To make the fondue extra smooth and prevent the cheese from clumping, some recipes suggest using cornstarch or a small amount of lemon juice. If the fondue becomes too thick, simply add more wine to adjust the texture. The fondue is typically served with cubed French bread, meat, potatoes, sliced fruit, or vegetables for dipping. It's a fun and communal dish that's perfect for a cozy evening or a special occasion.
Garvind Armstrong's cheese fondue is a delicious and indulgent treat, perfect for sharing with loved ones. It's a simple recipe that brings people together and creates a warm and cozy atmosphere. By following these steps and choosing quality ingredients, anyone can make this delicious fondue at home.
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Kippy Miller on honey vs sugar
In an episode of the TV series Who's Cooking with Florence Henderson, Kippy Miller shares the advantages of honey over sugar. While limiting the use of any sweetener is generally advised, honey may be the "healthier" option compared to sugar. Both are carbohydrates composed primarily of glucose and fructose, and they can be ingredients in many packaged foods and recipes. However, both can contribute to weight gain if overused.
Honey goes through less processing than sugar, which requires more processing before becoming the final product that is consumed. Honey can be eaten raw and only needs to be pasteurized to become table-ready. It is also higher in fructose than glucose, and since fructose is sweeter than glucose, a smaller amount of honey can be used without sacrificing sweetness. Honey also contains trace amounts of vitamins and minerals, which may have added health benefits. Raw, unpasteurized honey may also help alleviate allergies and has antimicrobial properties that can help wounds and minor burns heal. It may also help suppress coughing and sore throats.
On the other hand, honey is slightly higher in calories per serving than sugar, with about 22 calories or 64 calories per teaspoon, depending on the source. Honey also consists primarily of sugar and should be used sparingly, especially for those with health concerns such as diabetes, heart disease, or obesity. Honey may also be dangerous for infants younger than one year old due to the risk of infant botulism, a rare but potentially life-threatening disease.
Kippy Miller, the founder of Kippy's! and Truly Raw Gourmet, seems to share the view that honey is a healthier alternative to sugar. Miller's brands focus on creating non-dairy ice cream that does not use sugar as a sweetener. Instead, their ice cream is made with coconut cream and raw honey.
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Chef Govind Armstrong's healthy classics
In the TV series Who's Cooking with Florence Henderson, Chef Govind Armstrong shares his healthy takes on classic dishes. In one episode, he shares his inspirations from farmers' markets and demonstrates this with a turkey burger with kale chips and a bison burger with twice-baked steak fries.
Govind Armstrong is an American chef specialising in California cuisine. He has worked in restaurants since he was 13 years old, starting at Wolfgang Puck's Spago restaurant in West Hollywood. He has also worked under Mark Peel of Campanile in Los Angeles and Juan Mari Arzak of Arzak in San Sebastián, Spain. Armstrong is the author of the cookbook Small Bites, Big Nights, which offers recipes for "seductive little plates for intimate occasions and lavish parties". He has also appeared on TV shows such as the Oprah Winfrey Show, Iron Chef America, and Top Chef Masters.
Armstrong is known for his ability to put a healthy twist on classic dishes, as demonstrated in his appearances on Who's Cooking with Florence Henderson. In one episode, he shares his inspiration from farmers' markets and his belief that classic dishes can be delicious and healthy. He cooks a turkey burger with kale chips, a healthier alternative to traditional burgers, and a bison burger with twice-baked steak fries, a creative take on the classic steak and fries.
In addition to his TV appearances, Armstrong is also a successful restaurateur. He is the chef and co-owner of Post & Beam in Los Angeles and 8oz Burger Bar in LA and South Beach. He also serves as the Executive Chef for The Lobster on the Santa Monica Pier.
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Florence Henderson's career
Florence Henderson was an American singer and actress with a career spanning six decades. She was born in 1934 in Dale, Indiana, and began singing at a very young age. By the time she was 12, she was singing at local grocery stores. Henderson graduated from St. Francis Academy in Owensboro, Kentucky, in 1951 and moved to New York City to enrol in the American Academy of Dramatic Arts. She started her career on stage, performing in musicals such as the touring production of Oklahoma! and South Pacific at Lincoln Center. She made her Broadway debut in the 1952 musical Wish You Were Here and later starred in the long-running 1954 musical Fanny, in which she originated the title role.
In 1962, Henderson won the Sarah Siddons Award for her work in Chicago theatre, and later that year, she became the first woman to guest host The Tonight Show during the period between Jack Paar leaving and Johnny Carson joining as the new host. She also joined NBC's long-running morning show, where she presented the weather and light news. Henderson gave several musical performances on Paar's subsequent talk show in 1963 and released albums under RCA Victor.
Henderson is best known for her starring role as Carol Brady on the ABC sitcom The Brady Bunch. She also appeared in The Brady Bunch Variety Hour and The Brady Bunch Movie. Aside from her work on The Brady Bunch, she appeared in film and on stage, and hosted several long-running cooking and variety shows over the years. She appeared as a guest on many scripted and unscripted television programs and as a panelist on numerous game shows.
Henderson hosted her own talk show, The Florence Henderson Show, and cooking show, Who's Cooking with Florence Henderson, on Retirement Living TV. She was also a contestant on Dancing with the Stars in 2010 and appeared on WWE Raw as the night's guest host. She voiced Barbara, Cleveland Brown's childhood nanny, in the 2012 episode "The Men In Me" of The Cleveland Show.
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Frequently asked questions
It's a cooking show where celebrities share their favourite recipes and the stories behind them, and Chef Govind Armstrong puts a healthy twist on classic dishes.
Florence Henderson is an American singer and actress. She is best known for her role as Carol Brady in the sitcom The Brady Bunch.
Chef Govind Armstrong is a unique personality and a culinary talent. He is committed to market-driven California-style cuisine that focuses on fresh, seasonal ingredients from local producers and farmers.
Holly made macaroni and cheese.
Holly also made cheese fondue and pretzel-crusted chicken drummettes.
