Valerie Bertinelli New Cooking Show – Valerie Bertinelli’s second cookbook, “Valerie’s Home Cooking,” is an extension of her cooking show of the same name on the Food Network. (Brian Bowen Smith, Time Inc. Books)
Most people know Valerie Bertinelli as the Golden Globe-winning actress who co-starred in 1970’s “One Day at a Time” and more recently “Cleveland Fever.”
Valerie Bertinelli New Cooking Show
But these days, she is more likely to be sautéing garlic in the kitchen than walking the red carpet at a premiere.
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Bertinelli is the host of “Valerie’s Home Cooking” and co-hosts the “Kids Baking Championship” with Food Network’s pastry chef Duff Goldman. Her second cookbook, the namesake of her cooking show, is out October 10. (The first, One Bowl at a Time, was published in 2012.)
“The kitchen is where I express myself, where I feel truly at home,” she writes in her new book. “I love the feeling of sharing what I love. It’s my favorite way to connect with family and friends.”
Q: When your first book came out, you were preparing for “Cleveland’s Hit,” and now you’re a Food Network celebrity. Is this surprising? Did you expect to find yourself in this position?
A: No, it’s really shocking. I’m a Food Network junkie. … It’s crazy that it’s actually on the web right now.
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A: I did. I have a big idea of how I want to travel around Italy to cook the dishes my ancestors made and go to old world places. …They didn’t buy it, but they said, “Would you like to do a show in the morning, a cooking show?” “Like, yes, of course I would.”
Q: You’ve been on television for most of your life, and you’re very comfortable in front of the camera. What is the hardest part of making a cooking show compared to making a scripted series?
A: It’s challenging because when I’m cooking alone in the kitchen, I’m cooking alone and I don’t have to get up and I don’t have to look up and say, “Okay, this is what I” I’m doing with this. You will love this. “…..It’s a little different with Muscle. It’s like we make two Thanksgiving dinners a day while filming each show. …You stand up a lot. I don’t know how many people work in restaurants. I mean, They work harder than I do, but I’m exhausted shooting the show every day. But I’m also excited because it’s so much fun.
Q: Your new book, Valerie’s Home Cooking, is obviously the title of your show and an extension of it. How is this book different from your first book?
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A: Well, this is also an extension of it. Here are all the recipes that I love to cook and I’ve been on the show for a while – we just started season 6 – I’ve learned a lot while working with people who know what they’re doing. … I actually feel more confident in my skills in the kitchen because of everyone I’ve worked with and my culinary producers and culinary team. They actually told me, “You know, girl, you get it. You can do it.” So it gave me more confidence in my abilities. Because I thought, “Oh, I’m a home cook…I make a lot of mistakes.” And they’re like, “No, you’re really good.” … This book kind of made me think “You know what?
This is happening. If it can be done, so can others and I will show you how easy these recipes are. “
Q: In the introduction to Aunt Norma’s Sauerkraut and Pork Recipe, you write, “The secret is always love.” That sentiment seems to run throughout the book. What does this mean specifically for you: is it about the people, the process or the ingredients – or maybe all of them?
Answer: All. It starts with me putting my passion and all my love into the cooking that I do. I always call it “mine, mine, mine” because it is food that I want to give you, that I want to share with you, that I put my heart and soul into. I hope you enjoy it as much as I do. It’s just a small part of my heart, so that’s why there’s always love in it.
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Q: In this book, you share a lot of memories and personal experiences in addition to cooking secrets. Are there stories you’d like to include, but might be too personal?
Q: I’ve been watching your show and you’ve been bottling plastic wrap and you…
Q: Yes. And you’re not afraid of a corny joke or two, which makes it all very relatable. This is it…?
Answer: Thank you. When you watch my shows and read my books, I just tell you a little or most of me, really, flaws and all.
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A: I am grateful for every day that I have, every day that I can express what I love to express and cook for people. I’m just a very grateful person. I think in the sense of gratitude, I happen to be a nice guy. Because I am happy, I am grateful.
A: Oh, yes. Who wants to complicate their life more, right? The things in our lives are complicated enough, let’s make it simple in the kitchen.
A: Something that can help me reduce chopping, the amount of chopped ingredients and the proper toppings. I love my mandolin, I love my food processor, the mixmaster, all of these things help me get things done faster in the kitchen.
Answer: All. (Laughs) … This (book) is more special than the last one, which is also special to me. I looked for my mom’s prescription card again and she’s still asking for it back. (Laughs) I grabbed (her recipe card) my Aunt Norma’s pork chops and sauerkraut, and I can’t even remember how long I haven’t had it. I was like, “Oh my God. I just love this recipe” and was able to cook it again and share it with everyone.
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There are many others – there was one recipe I was so determined to get right that I locked myself in the kitchen with no one else to help me and reread it many times until I got it right. Here’s the killer shrimp recipe (bacon-wrapped jalapeno shrimp with cherry cola barbecue sauce). I had to recreate it because I remember loving it so much as a kid and the restaurant (that served it) was in my neighborhood. And I think I’ve finally come up with something I might like better than the restaurant’s (version).
Q: Are there any cooking skills or recipes you want to learn?
A: Yes, I always wanted to study. I would like to go to a culinary school in Napa and learn how to bake bread for a week. Duff said he would teach me, and my culinary professor said he would, but I think I need something like a regular class so I can really work on it. It fascinates me because my grandmother Nanny made it look so easy. You eat just a little bit of this, a little bit of that, bang, bang, bang, and then I love the most perfect bread in front of me. … She never learned (baking), but she learned from a young age. So, I guess I just want to learn the science behind it.
Q: I talked to you about your first cookbook five years ago. At the time, you said you were thinking of doing another one with food from a different region of Italy. Is this still on your to-do list?
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A: Oh, of course. …I wanted to go, especially after I did (the TV show) “Who Do You Think You Are?” I found out a lot about my great-grandmother and how she was hired at San Remo Chef’s, that’s where my grandmother is. was born. She has an ice cream truck in Lanzo Torinese. I just want to explore them, I haven’t even looked at my grandfather’s side which is close to Perugia, the chocolate capital of Italy. So, I wanted to go and see them all.
A: Oh, hell, no. If they called and said, “We want to do ‘Cleveland Blood’ again,” I’d be there in no time—in a split second,