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Heartland Table - a new cooking show

I caught this new cooking show on FN this morning and really enjoyed it. The host, Amy Thielen, is an experienced chef who worked professionally for several years in the kitchens of some pretty big names--Boulud, Vongerichten and Bouley—before returning to her native Minnesota, where the show is filmed. Her extended family featured heavily in the episode that I saw, but not in a cutesy or annoying way, and Thielen herself is a natural and engaging host. Today she made fried bologna, ghee, a pepper-crusted pork loin, fresh onion dip and grilled flatbreads. The show repeats tomorrow morning at 9:30.

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  1. I watched it this morning and enjoyed it too. The ring bologna looked really good but imo that onion dip stole the show.

    5 Replies
    1. re: miss_belle

      For parties we often make a hot appy that includes the bologna ring exactly as the recipe link in the OP outlines as well as the same method for salami and large thick hot dogs served with three types of mustard, soft Russian Rye and homemade thousand island dressing. Always a hit.

      I look forward to catching the show soon.

      1. re: HillJ

        She said the fried bologna is a big hit with kids and served it with crackers. Hurry home J! You're missing some lovely weather.:)

        1. re: EM23

          EM, I'm in Vermont at the moment and it's pretty darn beautiful here too. Home in 1 wk. :)

      2. re: miss_belle

        That version of onion dip is always a show stopper!

        1. re: miss_belle

          Yes! I am looking forward to making that recipe.

        2. I recorded Pioneer Woman right before this show and caught the intro and was kicking myself for not recording it. Thanks for the heads up for tomorrow. I have it set to record. It looks like a show I will like.

          1. The show I saw last week (I think it was the 1st one) was butter-centric and was lovely. I liked her low-key and homey style.

            Just hope the FN doesn't glam her up.

            5 Replies
            1. re: pine time

              I forgot to mention that I saw Lidia’s name scroll by in the credits, and with a little googllng I found the article linked below that confirms that the show is produced by Lidia’s Tavola Productions and Random House. Here’s hoping that means that FN will have no input on production.

              1. re: EM23

                Good to know. I did see Lidia's name, but didn't know the connection/non-connection with FN production.

                Really liking the show, so far. Just printed the flatbread recipe, in fact, to try today.

                1. re: pine time

                  Please report back on how it turns out, Pine. She made that look so simple that I was thinking of making it too.

                  1. re: EM23

                    Will do. The dough is in the fridge, as per her instructions. Flatbread for lunch today!

                    1. re: pine time

                      Just had time yesterday evening to slap 2 of the refrigerated flat breads on a griddle (didn't grill), but they were quite good. I think my yeast is getting a little stale, but it's definitely a recipe I'll make again (I make naans all the time, so this being a keeper is a good thing).

            2. I've only watched last weeks so far which I loved. I have todays recorded.

              1. I've been watching the promos for a while and really loving the concept...kind of a rebuttal to the image of the Midwest that gets played out on oh, every other food-related show. Thanks for the heads-up that it has actually started airing...it sounds like what I hoped it would be.

                1. I watched part of last week's and part of this week's show. I found them to be boring so I turned both of them off about half way through.

                  1. I really like this show - I am looking forward to trying this weeks' pork.

                    This is produced in conjunction with Random House - they also do Lidia's books - so I think that is the connection. I just hope that is not just a 6-8-show deal, and that FN picks up more shows without the outside support.

                    I'm definitely buying Amy's cookbook!

                    1. I saw the first "butter" episode and enjoyed it... a nice relaxing cooking show, very different than many FN shows. I noticed they showed a rerun on Cooking Channel.

                      The food looked great, although it's not really the kind of food I cook at home. But I enjoy watching it being made anyway :) Maybe that bologna and pork loin episode would be more up my alley.

                      1. Just read on her blog

                        New episodes of Heartland Table begin Saturday, March 8th - See more at: http://www.amythielen.com/TV%20Show#s...

                        2 Replies
                        1. re: rasputina

                          yeah last I saw Damaris Phillips' show (can't for the life of me think of the name right now.... Southern at Heart?) and Amy Thielen's Heartland Table were renewed for a second season. No word on Nancy Fuller's Farmhouse Rules yet.

                          1. re: Njchicaa

                            Both of these shows opened with 6 episodes for their first season (and I hardly saw any of them). That seems slight.

                        2. Has anyone heard anything about a third season? She hasn't posted anything on her blog.

                          2 Replies
                          1. re: rasputina

                            In July she posted on fb that she would keep everyone up to date about the show, but nothing since. I'm still hoping that she might switch to PBS, or even the Cooking Channel.

                          2. I loved her show then it disappeared . I hope it is still in production.

                            8 Replies
                            1. re: Sandiesue

                              They are showing reruns on Sunday mornings at 8:30am (ET). But there has been no news of more episodes in production. It's too bad, it was a very good show for FN.

                              1. re: Sandiesue

                                I haven't seen anything on her blog but I haven't gone over there recently. I should go see.

                                1. re: rasputina

                                  I am sorry there have been no new shows,sadly a lot of food network shows have stars with big personalities but to tell the truth they are just ok cooks. She is the real deal. I am really hoping we have enough people write in to make the net work see we want her back

                                  1. re: Sandiesue

                                    I don't think a normal person who actually cooks stuff is part of the FN philosophy

                                    1. re: Sandiesue

                                      I noticed she is updating her website and blog so she's basically just posting on twitter ect at the moment. Maybe she is also blogging but it's just not viewable to the public during the remodel?

                                      1. re: rasputina

                                        An update from AT on FB:
                                        • Amy Thielen Hey all, just to clarify: we are still awaiting word on Season 3. These are scenes from shooting the most recent season (2). And I am fully immersed in writing my second book--more on that soon.
                                        October 24 at 11:33am • 10

                                        1. re: EM23

                                          I'm excited she is working on another cookbook.

                                          1. re: rasputina

                                            When I met her (I posted about that in detail in the "Cooking from" thread on the Home Cooking board), she said it was less of a cookbook and more of a narrative. Of course, she hadn't started writing it yet, so, who knows.


                                2. Personally, I'm ord to tears with more 'good old, down home, middle american or southern, aw shucks' cooking shows

                                  I'd rather see Boulud or Bouley

                                  onion dip