Star-a-Day: Emily Ellyn

by , May 5th, 2012

Emily Ellyn

To give you a sneak peek at the personalities of Team Alton, Team Bobby and Team Giada, we’re introducing a finalist per day leading up to the bigger-than-ever Food Network Star premiere on Sunday, May 13, at 9pm/8c. Don’t miss the casting special on Saturday, May 12, at 9pm/8c for a behind-the-scenes glimpse at each finalist’s road to Star-dom, including footage of their final one-on-one auditions with their respective team leaders.

Today we meet Team Alton’s quirky retro gal, 29-year-old Emily Ellyn. Emily grew up on a farm, trained at the Culinary Institute of America and Academie Internationale de Management in Paris and is now pursuing her Ph.D. in hospitality management.

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Emily’s Goose is Cooked

by in View All Posts, January 8th, 2009

Goose, cookedThough known as kitchen adventurer, I even surprised my family when I announced a menu inspired by the Dickens’s classic, A Christmas Carol. Yes… the Cratchits enjoying a humble yet festive Christmas Eve dinner, with a goose at the center. I wanted a challenge.

With a roasted goose as the key, I immediately flocked to Emeril’s recipe for Roast Port Glazed Goose with Tawny Port Gravy because of the stellar reviews.

As I’m entrenched in the Food Network Store, the right equipment is a must, and I made sure I had sufficient roasting pan. With any type of poultry — chicken, turkey, duck, or goose- a rack is critical. The bird is elevated; allowing heat to circulate fully. Without it, your goose will be cooked — and not in a good way. Some of my faves are here.

Another vital tool is the bulb baster. Basting with pan drippings while it cooks will help to keep the meat moist. Once an internal temp of 180F is reached, your goose is good to go. Need a temperature check? These are solid choices.

I finished with a port glaze, followed by a brief broil to crisp up the skin. As the skin quite brown in areas, I worried about overcooking, but it was actually great, if I do say so myself. It was more delicate than duck and more richly flavored than turkey, which I find bland at times.

I accompanied with goose fat-roasted potatoes, tawny port gravy and a side of steamed green beans. For Dickensian desserts, I made mincemeat pie and hot wassail, and my mom made my great-grandmother’s Christmas pudding with traditional hard sauce.

Despite potential for disaster, it ended up as a great experience for my family to share a special meal. Goose sounds daunting, but recommend the experience for any great dinner. Though inspired by a holiday story, this special gathering with family and friends could be enjoyed all year long.

EmilyFood Network Store guru and kitchen equipment geek

12 Gilmore Girls Food Moments We’ll Never Forget

by in News, View All Posts, November 25th, 2016

By Allison Robicelli

It’s been nine long (very long!) years since we last spent time in Stars Hollow — and we’ve got so many questions. Do Luke and Lorelai live happily ever after? Does #TeamJess emerge victorious over #TeamLogan, or are we in for a #TeamDean plot twist? How many jobs has Kirk held since 2007 that we don’t know about?!?!

It’s time to laugh, cry and, in true Gilmore fashion, stuff ourselves with food until we can’t move. And in honor of the show truly made for binge-watching and binge-eating alike, we’re reminiscing about every iconic Gilmore food moment that makes us smile — and offering advice on how to serve some of the foods yourself.

Corned Beef & Pastrami Sandwiches

When life hands you lemons, you make lemonade. And when life derails a freight train full of pickles in your town, you make corned beef and pastrami sandwiches. There’s no finer nosh for an evening where the wind whispers “garlic dill.”

The Rory Cocktail

There’s only one cocktail to toast this revival with — the signature drink Emily created for Rory’s 21st-birthday fete. Shake up some vodka, pineapple juice and grenadine, then top with some champagne and a maraschino cherry. As Luke says, “It tastes like a My Little Pony.” Which is maybe not such a bad thing, after all.

Pop-Tarts (Party Style!)

There’s no time of day where Pop-Tarts aren’t a good idea (says the Gilmore creed), and they make a great dessert for a crowd. Layer whipped cream, vanilla pudding and your favorite Pop-Tarts in a 9-by-13-inch cake pan and refrigerate overnight. In the morning, it will be the most-amazing icebox cake you’ve ever made. Serve with lots of sprinkles, because it’s only logical.

Magic Risotto

Sookie’s magic risotto isn’t just good — it’s brought people back from the brink of death. True story! Sookie managed to add three years to her mother’s life with this dish, so technically it’s a superfood.

Mock Turtle Soup

When Gilmore patriarch Richard’s mother died, he wanted nothing but a bowl of her “turtleneck soup” to comfort him. Sadly, Edward Herrmann (the actor who played Richard), passed away in 2014, and his character’s death will be a major plot point in the revival. So we, too, will be comforting ourselves with mock turtle soup, undoubtedly sobbing into our bowls.

Santa Burger

Burgers taste better when they look like people, and there’s no better person than Santa Claus. Luke knows this to be true, and of course, we agree.

Cajun Blackened Toast

Kirk acquired a taste for this special Luke served him, which Lorelai pointed out was just burnt toast. Kirk’s a weird guy.

Deviled Eggs

“Take the deviled eggs!” the baby-shower hostess insisted. Rory and Lorelai might have used them to egg Jess’ car, but we’d probably throw one and eat the rest.

Jalapeno Chipotle Mac ‘n’ Cheese

It’s a good idea when catering a party for adults. It’s a terrible, terrible idea for a party for children. Learn from Sookie’s mistakes.

Weston’s Candy Cane Coffee

Downing 17 cups of coffee during a Gilmore Girls binge could totally happen. Throw a festive curveball into one of those cups by adding a candy cane, just like they do at Weston’s Bakery. Perfect for a day when the air smells like snow.

Dessert Sushi

Lorelai believed that this invention would earn her her first million. And with ideas like “Tootsie Roll-marshmallow-Twizzler rolls” and “Butterfinger-Junior Mint-chocolate chip-Jujube rolls,” we can see her point. Don’t forget to serve with Red Hots, aka “dessert wasabi.”

Devil’s Starchy Fingers

Mrs. Kim, mother of Lane and health food nut, may have vocally disapproved of french fries, but feasting on a gigantic plate of them is most definitely Lorelai- and Rory-approved. And since it’s Gilmore Girls and not Mrs. Kim Girls, you won’t feel the least bit guilty eating a pound or two.

Photo: Jason LaVeris/Getty

What Do Food Network Staffers Eat the Night Before Thanksgiving?

by in Holidays, Recipes, November 22nd, 2016

It’s no secret that Thanksgiving requires a ton of preparation, from planning the menu and shopping for ingredients to ensuring the bird, side dishes and dessert turn out exactly the way you want them. For many of us, that means getting a head start on planning — sometimes as far as a month in advance. If any night is the most critical, it’s the night before, when many Americans will bake pies and prepare reheatable dishes, like casseroles and soups, so that Thursday morning doesn’t dissolve into chaos. Once those tasks are finished, we’re left with little time to figure out dinner on Thanksgiving eve. What do most people eat? Takeout Chinese? Quick pantry pasta? We polled Food Network staffers to find out what exactly they’re planning to rustle up the night before the big feast. Some of the answers might surprise you!

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7 Gifts for Your Thanksgiving Host, As Chosen by Food Network Staffers

by in Holidays, Product Reviews, November 21st, 2016

Preparing Thanksgiving dinner is no simple feat — so if there’s anyone who deserves a show of gratitude, it’s the host. Find out how Food Network staffers plan to say “thanks” to their Thanksgiving hosts at this year’s feast.

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Chefs’ Picks: Favorite Pie Bakery

by in Restaurants, November 20th, 2016

Pumpkin Pie Ingredients
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

For many, the Thanksgiving spread just wouldn’t be complete without that one holiday dessert staple: pie. And in recent years, bakeries have begun offering new riffs on the old standbys, so tried-and-true classics such as apple and pecan can now be found nestled next to novel twists such as tahini pumpkin and bourbon sweet potato. Regardless of what filling it features, pie is one American tradition that brings a sweet taste of nostalgia to the Thanksgiving table. Read on to find out where the chefs head to hunt down their favorite pies. Read more

These Super-Tidy Pantries Are Everything You Want in Kitchen Storage

by in How-to, September 14th, 2016

The thing about a kitchen is that no matter how diligent you are about keeping it clean, no amount of counter-wiping, dish-washing, or leftovers-eating is ever going to combat the inevitable clutter. Kitchens come with stuff — which is probably why you have a Pinterest board full of pantry organizing ideas, all promising a neater, more efficient space (plus, they’re just really cool to look at). We asked four bloggers with fabulous pantries how they keep things tidy, and we suggest you steal all of their genius ideas.

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3 Sweet Ways to Use Avocados in Dessert — Chopped Junior

by in Recipes, Shows, July 21st, 2016

Avocado PieBy Angela Carlos

On this week’s episode of Chopped Junior, judges marveled at the contestants’ skills at transforming mystery basket ingredients into culinary revelations. In the entree round, Ethan’s perfectly seared branzino received a nod from judge Chris Santos, and the sense of balance in Tara’s crema sauce, which topped her boar tacos, left a lasting impression on the discerning judge.

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9 Best Children’s Books About Food

by in Books, Family, Holidays, December 7th, 2015

Bread and Jam for Frances
When I was a kid, I had a poster on my wall that read, “A book is a present you can open again and again.” And it’s true — books make a perfect holiday gift for kids of all ages.

Some of my favorite books for children are about food. Surely you’ve read The Very Hungry Caterpillar and Green Eggs and Ham, but have you heard of any of these other delicious stories?

Bread and Jam for Frances by Russell Hoban
In this classic book, Frances wants to only eat her favorite foods — bread and jam — at every meal, turning up her nose at all the delicious things her family enjoys. Mrs. Badger ultimately gives her what she wants, but Frances soon realizes an important lesson about the importance of variety.

Image courtesy of HarperCollins

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One-on-One with the Chopped: Impossible Champion

by in Shows, November 12th, 2015

Robert and EmilyIn the new Impossible tournament, Chopped switched up the format and made the baskets even more difficult. In each of the three preliminary rounds, four chefs competed to earn a spot in the finale for a chance to go up against Mr. Impossible himself, Robert Irvine. If one of the chefs beats Robert, the winning chef will go home with $40,000 in prize money. In tonight’s episode, the three winners of the preliminary rounds cooked through an appetizer round, before the remaining two moved on to the entree round. The winner of that round got to go up against Robert in a wild-card round. But who won? Read on to hear from the new champion.

Get the Exclusive Interview with the Chopped: Impossible Winner

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